The Curry Club
since 1982

John Blake Publishers - 2004

208 pages - size: 280mm x 230mm

Colour Photographs

Paperback ISBN: 1 84358 159 0

Paperback edition OUT OF STOCK - APOLOGIES.  Hardback New Curry Bible available

Curry is Britain's favourite food, and in this bible of Indian food Pat Chapman brings the much-loved Curry Menu to life in a unique and inspiring way - he has chosen to arrange the recipes in menu order, so very familiar at the curry restaurant, but new to a cookbook. His method is borne out of a passion for Indian food and the restaurants that serve it - in this extensive research he has selected the finest dishes from over 1,000 of the best Curry Houses in the land.

First come thirty starters, then Tandoori and Tikka dishes. Next are the sixteen most popular curries, followed by sixteen further restaurant curries from Achari or Thai. The recipes continue, as at a restaurant, with 'House Specials', vegetable curries, dhal dishes, rice and bread favourites, chutneys and pickles, and finally Indian desserts.

With step by step phot sequences, an A to Z of spices, nutritional information, a menu glossary and enticing colour photographs of every dish, the author provides a wealth of information, tips and secrets to create the perfect curry at home. Justifiably called THE NEW CURRY BIBLE, this gorgeous book is an essential possession for every curry lover.

Contents

• Introduction
• The Basics
• Starters
• Kebabs
• Tandoori and Tikka
• The Top Sixteen Curries
• Sixteen Favourite Curries
• Sixteen House Specials
• Vegetable and Dhal Curries
• Side Dishes
• Desserts and Sweets
• Menu Examples
• The Curry World
• The Store Cupboard
• The Curry Club
• Glossary
• Index

Credits

Design - www.envydesign.co.uk

Photographer - Colin Poole

Notes

If you already have Pat Chapman's original Curry Bible, published by Hodder and Stoughton, you do not need to get this one. It is only the title, ISBN and the cover, which has changed when it went to a new publisher (Blake).

Customer Reviews

Max Davidson, Daily Telegraph wrote:

A truly authoritative book.

On 5 May, 2010

'The Saffron and Annatto Powder arrived yesterday. Thank you for the help and might I add that the recipes in The New Curry Bible book are excellent.' Regards, Benjamin Brincat of Brincs Biscuits, Malta.

On 20 January, 2008 - Tim Burraston emailed:

I took the plunge and made the Madras last night, using the recipe from the Book (New Curry Bible), as I'd collected all the ingredients for it. All I can say is that it was way better than the vast majority of curries I've had in restaurants over the years!

I am absolutely stunned ay how wonderful the end product is. It just 'works.' I've only been cooking for a year and had never so much as boiled an egg prior to then so this is a major bit of progress for me! I'm still recovering for a wonderful meal - thanks so much for your help.

On 27 November, 2007 - Geri Wilkins wrote:

Hello, I am a 23 year old chef living and working in Penzance, Cornwall. I have been working as a chef for 6 years now and started my career as kitchen porter, which fortunately I only had to do for about 6 months as the head chef was a close friend on mine and (I like to think) saw potential in me and moved me to trainee chef. I have learned so much since my humble beginning but nothing in the last 6 years has given me so much pleasure as when I was given, by my girlfriend, a copy of your 'Curry Bible'. It has given me such an education and so much pleasure and delight. I have now started to collect all of your books, of which I have three.

In December, 2007 - Paul Austin, Newport wrote:

I love curry. Not a day goes by when I don't think about a curry or an Indian recipe. Last Christmas my wife bought me your New Curry Bible and like all good cookery books it's full of stains where I can't stop using the bloody thing. The book has transformed my cooking and I am now cooking my curries better than ever. All I want to say is thanks for giving normal Welsh people like myself the knowledgeto make the perfect curry and everything else that goes with Indian cuisine.