The Curry Club
since 1982

Elliot Right Way Books - April 2002

128 pages - size: 194mm x 128mm x 16mm

No Colour Photographs

Paperback ISBN: 978 0 7160 2054 7

£4.99 plus £2.50 postage and packaging

In Stock - New

Back Cover Says

This is the curry book with a difference!

It gives the secret of Indian Restaurant Cooking - not the traditional cuisine practised by Indians at home - but the particularly interesting and distinctive variety that is served in Indian restaurants all over the world.

Kris Dhillon writes with the authority of an accomplished Indian restaurateur, with many years of experience and thousands of satisfied customers. Most chefs guard closely the secret of their basic curry sauce, but in this book Kris Dhillon reveals all, and offers you the opportunity to reproduce that elusive taste, in your own kitchen.

Learn how to create chicken, lamb, fish and vegetable curries of mouth-watering quality as well as a wide variety of other Indian dishes.

Book Contents

• Introduction
• Spices and Herbs
• Snacks and Nibbles
• Curry Sauce
• Starters
• Breads
• Chicken Curries
• Lamb Curries
• Balti Curries
• Fish Curries
• Vegetable Curries
• Rice and Biryanis
• Yoghurts and Yoghurt Drinks
• Sweets
• Index

Recipes

• Garam Masala
• Popadoms
• Onion Salad
• Yoghurt Mint Sauce
• Bombay Mix
• Curry Sauce
• Tandoori Marinade
• Tandoori Chicken
• Seekh Kebabs
• Lamb Tikka
• Chicken Tikka
• Tandoori Fish
• Tandoori King Prawns
• Chicken Chat
• Aloo Chat
• Onion Bhajee
• Quick Recipe Nan
• Yeast Recipe Nans
• Chappatis
• Parathas
• Bhatoora
• Chicken Curry
• Chicken Bhuna Masala
• Chicken Moghlai
• Chicken Do-Piaza
• Chicken Korma
• Chicken Dhansak
• Chicken Sagwala
• Chicken Tikka Masala
• Makhan Chicken
• Lamb Curry
• Bhuna Ghost
• Lamb Pasanda
• Lamb Do-Piaza
• Shahi Korma
• Rogan Josh
• Lamb Dhansak
• Sag Meat
• Keema Peas
• Balti Chicken
• Balti Meat
• Prawn Curry
• Bhuna Prawn
• Prawn and Mushroom
• Tandoori King Prawn Masala and Fish Masala
• Bengan Bhajee
• Aloo Gobi
• Chana Aloo
• Mushrooms and Peas
• Bhindi Bhajee
• Mixed Vegetables
• Tarka Dal
• Sag Panir
• Mattar Panir
• Plain Boiled Rice
• Pillao Rice
• Peas Pillau
• Fried Rice
• Biryanis
• Chicken Biryani
• Lamb Biryani
• Prawn Biryani
• Vegetable Biryani
• Yoghurt
• Cucumber Raita
• Raita with Radish
• Spiced Yoghurt
• Yoghurt flavoured with Garlic and Cummin
• Yoghurt drinks
• Lassi (sweet or sour)
• Kulfi
• Gulab Jamons
• Mangoes
• Tropical Fruit Salad

Credits

Printed and Bound - Cox and Wyman Ltd, Reading, Berkshire

Customer Reviews

Pat Says:

It's a clever title, inviting the hunter-currier to scour its pages in the quest of the holy grail: the secret of the formula 'Indian' cooking as achieved in every local curryhouse up and down the UK and beyond. Don't expect authentic home-cooking, nor twee innovation with 'oh-so-healthy' ingredients; it's pure and simple curryhouse fare. And simple it is, maybe too simple: you either love it or you hate it, it seems. Everyone talks of a really lingering smell when making the curry sauces from this book. Nearly everyone has their little additions to 'improve' things. Some people find the result is rather bland same-tasting curries. Others find the book the answer to their 'that restaurant taste' prayers.

Whether it does give the secret of Indian Restaurant Cooking as served in your local curryhouse, is therefore not resolved. But it is cheap enough, and should be in all curryholics' libraries.

P.S: Who is Kris Dhillon. A mystery unresoved since he/she first published The Curry Secret back in 1989.