The Curry Club
since 1982

Weidenfeld and Nicolson (Orion) - 1997

40 pages - size 148mm x 210mm x 4mm

12 Colour Photographs

Paperback ISBN: 0 297 82280 2

£4.00 plus £1.50 postage and packaging

In Stock - New

Pat Chapman founded the world-renowned Curry Club in 1982, leading to the publication of the Good Curry Restaurant Guide. He broadcasts frequently on television and radio and holds regular Cookery Courses. He has written 20 books which together have sold more than 1 million copies, including The Curry Club 250 Favourite Curries and Accompaniments and The Balti Curry Cookbook. Here are 12 of the best North Indian Moghulai curries 'modernized (sic) so they are easy to prepare and cook and delicious to eat... with delicate, aromatic, spicing and subtle, wonderful tastes.'

Simon Wheeler is leading international photographer who works in London and New York. His photographs appear in many publications, including Vogue, The World of Interiors and The Sunday Times magazine.

Recipes

• Maharajah Sheek Kebab (mince kebabs)
• Shalimar Raan (spic roast leg of lamb)
• Shah Jehani Korma (classic mild lamb curry)
• Delhi Sag Mirchi Murgh (chilli chicken with spinach)
• Agra Harsha Pasanda (creamy duck curry)
• Kashmiri Machli (aromatic fish curry)
• Punjabi Methi Jingri (fenugreek prawn curry)
• Lahori Achari Aloo (potatoes in a pickle sauce)
• Maharani Dal (the Queen's lentils)
• Navrattan Pullao (nine vegetables 'jewelled' rice)
• Barbur's Biriani (meat with saffron rice)
• Akbari Shahi Tukri (aromatic bread and butter pudding)

Credits

Photographs - Simon Wheeler

Designed - The Senate

Editor - Maggie Ramsay

Food Stylist - Joy Davies

Classic Cooking Series

Written by twenty-four British and Australian chefs.

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