Pat Chapman's Curry Club
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Indian Restaurant Cookbook

by Pat Chapman

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Paperback ISBN: 0 86188 378 0

 

PRICE AND POSTAL RATES

  • NEW PAPERBACK * £35.00 - including UK Postage & Packaging.  Last copy.  Very scarce.
  • Call Pat Chapman on 01428 658327 to order your copy.
  • To Pay by Debit or Credit Card - please telephone us on 01428 658327
  • To Pay by Cheque (Payable to Pat Chapman) - send to The Curry Club, 50, West Street, Haslemere, Surrey. GU27 2AP

 

NOTES

  • Publisher - Piatkus Books - published 1984 and reprinted 17 times until 2005.  This edition 2003
  • 192 pages - size: 32mm x 155mm x 18mm
  • No Colour Photographs
  • If you would like Pat Chapman to autograph/dedicate your book, please let us know.
  • * We have a limited stock of paperback and hardback copies, new and used. Please telephone us on 01428 658327 for details of condition and price.

 

BACK COVER SAYS...

This bestselling cookbook shows you how easy it is to create that special 'Indian Restaurant flavour' in your own kitchen.

Pat Chapman is the founder of the Curry Club which caters for curryholics like himself. In the Curry Club Indian Restaurant Cookbook, he includes step-by-step recipes for all your restaurant favourites: Onion Bhajias, Vegetable and Meat Samosas, Seekh Kebabs, Chicken Tikka, Sag Gosht, Murgh Masala, Korma, Rhogan Josh Gosht, Dhal, Naan and much more.

If you love Indian food, let Pat unravel the mysteries of spices and introduce you to the subtleties and delights of Indian cooking.

OVER 100,000 COPIES SOLD

 

CONTENTS

  • Measures
  • Introduction
  • Useful Information
  • Basic Cooking Techniques
  • Soups, Snacks and Starters
  • Barbecues
  • Grills and Tandoori
  • Meat and Poultry Curries
  • Fish and Seafood Curries
  • Non-Meat
  • Lentils
  • Rice and Bread
  • Accompaniments
  • Sweets
  • Desserts
  • Beverages
  • Appendix 1: The Curry Club
  • Appendix 2: The Store Cupboard
  • Glossary
  • Index

 

RECIPES

CHAPTER 1 - USEFUL INFORMATION

CHAPTER 2 - BASIC COOKING TECHNIQUES

CHAPTER 3 - SOUPS, SNACKS AND STARTERS

  • Mulligatawny Soup
  • Spicy Tomato Soup
  • Moong Dhal Consommé
  • Chilli Soup
  • Rasam
  • Lemon Rasam
  • Kadhi
  • Onion Bhajia
  • Pakoras
  • Samosas - vegetable and meat
  • Prawn Butterfly
  • Prawn Puri
  • Prawn and Mushroom Curry Vol-au-Vents
  • Curry Puffs
  • Aloo Tiki - potato chaps (rissoles)
  • Dhal Vada - lentil rissoles
  • Ekoori - spiced scrambled egg
  • Indian Omelette
  • Bhel Puri - batata sev puri
  • Matti or Mathhi - savoury biscuits

CHAPTER 4 - BARBECUES, GRILLS AND TANDOORI

  • Tandoori Chicken - or turkey, duck, quails, pigeon etc
  • Tandoori Fish - or lobster, crayfish, scampi, king prawn etc
  • Makhanwalla - tandoori chicken curry
  • Tikka - lobster, turkey chicken or lamb
  • Tandoori Murgh Hariali - green tandoori
  • Kebaba - Seekh (stick or skewer) and shami (balls)
  • Kebabs
  • Boti Kebab
  • Gurda Kebab
  • Kaleji Kebab
  • Chaamp - lamb chop

CHAPTER 5 - MEAT AND POULTRY CURRIES

  • Beef Chilli Fry
  • Pasanda - sliced beef curry
  • Kofta - meatball curry
  • Keema - mince curry with hard-boiled eggs
  • Dahi Wala - beef curry
  • Rhogan Josh Gosht - lamb in red gravy
  • Saag or Sag Gosht - lamb in puréed spinach
  • Mutton Xacutti
  • Sorportel
  • Dhansak - chicken in lentil purée
  • Murgh Masala - spiced whole roast chicken
  • Goan Vinegar Chicken
  • Bhoona - dry fried curry
  • Do-Piaza - meat and onion curry
  • Jal Farajee or Freyzi - cold meat curry
  • Korma
  • Medium Curry - restaurant style
  • Madras - chicken, turkey, beef or mutton curry
  • Vindaloo - beef, pork, chicken or duck curry
  • Phall - the hottest curry of all

CHAPTER 6 - FISH AND SEAFOOD CURRIES

  • Fish Mollee or Mouli
  • Fried Mackerrel
  • Goan Crab
  • Prawn Curry - or lobster, crab, scallops, scampi
  • Patia - sweet and sour seafood curry
  • Hot Prawn and Vegetable Curry

CHAPTER 7 - NON-MEAT CURRIES

  • Baigan Burta - roast aubergine curry
  • Bhajee - mixed vegetable curry
  • Undui - vegetable curry
  • Dosa or Dosai - savoury pancake
  • Sema Masala - beans curry
  • Sambar
  • Cabbage Foogath
  • Gobhi Kashmiri - kashmir cauliflower
  • Cauliflower Curry
  • Cauliflower Korma Curry
  • Koya Gobhi Mattar - white curry
  • Doroo - celery curry
  • Makhani Kumbi - crusty mushrooms
  • Gajar, Mattar Ki Kaju - carrot, pea and nut curry
  • Panch Amrit - nut curry
  • Bindi Bhajee - okra curry
  • Bhare Tamarta Palak - tomatoes stuffed with spinach
  • Saag Bhajee - spinach curry
  • Alur Dom - whole smothered potatoes
  • Aloo Sikaa hu-aa masaladar - spicy roast potatoes
  • Mattar Paneer - cheese curry with peas
  • Ande Masala - hard-boiled egg curry

CHAPTER 8 - LENTILS, RICE AND BREAD

  • Alu Chole - lentil or chickpea curry
  • Maahn - whole black lentils and red kidney beans
  • Yellow Dhal
  • Tarka Dal
  • Plain Boiled Rice
  • Pullao Rice
  • Shah Jahani Pullao - kashmiri pullao
  • Vegetable Pullao Rice
  • Phali Pech Pullao - pullao rice with fruit and nuts
  • Nimbu Ki Chawal - lemon rice
  • Navrattan Rice
  • Biriani
  • Kitcheree or Kedgeree - rice with lentils
  • Nan or Naan
  • Peshwari Nan
  • Chupattis
  • Roti - Corn flour bread (makkhe ki Roti)
  • Sri Lankan Roti
  • Paratha
  • Stuffed Paratha
  • Puri
  • Loochees

CHAPTER 9 - ACCOMPANIMENTS

  • Corn and Coconut Salad
  • Cachumber Salad
  • Grapefruit Salad
  • Radish Salad
  • Raita - yoghurt chutney
  • Fresh Coriander Purée
  • Fresh Chilli Purée
  • Fresh Chilli Chutney
  • Vinegared Chillies
  • Tandoori Chutney
  • Fresh Mint Chiutney
  • Carrot Chutney
  • Beetroot Chutney
  • Garlic Chutney
  • Coconut and Nut Chutney
  • Red Coconut Chutney
  • Onion Chutney
  • Green Onion Chutney
  • Tamarind Chutney - imli
  • Gooseberry Chutney
  • Prawn Ballichow
  • Bombay Duck Pickle
  • Meat Pickle
  • Lemon, Lime or Aubergine Pickle
  • Mixed Vegetable Pickle
  • Mango Chutney
  • Garnishes

CHAPTER 10 - DESSERTS AND BEVERAGES

  • Barfi or Burfi - Indian fudge
  • Gajar Halwa - carrot fudge
  • Sujee Halwa - semolina fudge
  • Kulkuls
  • Laddu - sweet lentil balls
  • Banana Fritters
  • Jalebi
  • Lagun Nu Custard
  • Kulfi - Indian ice cream
  • Mango Mousse
  • Gulab Jaman
  • Rasgullas - cream cheese balls in syrup
  • Rasmali - cream balls
  • Sweet Mincemeat Samosas
  • Spicy Fruit Salad
  • Tea
  • Iced Tea
  • Iced Tea Cocktail
  • Khava - Kashmiri tea
  • Cinnamon Tea
  • Jeera Pani - cummin water
  • Jal Jeera
  • Spicy tomato Juice
  • Lhassi Namkeen
  • Lhassi Meethi
  • Nimbu
  • Sharbart

 

CREDITS

  • Editor - Susan Fleming
  • Designer - Susan Ryall
  • Illustrator - Hanife Hassan

 

CUSTOMER REVIEWS

On 20th April, 2011 - Michael Ainscoe emailed:

'... cooking in the background while I am typing this is Rhogan Josh from your first cookery book which I purchased in the early eighties, smells great! I have just about every cookbook that you published ...'

On 19th April, 2009 - Daz Hind emailed:

'... I have to tell you, after 25 years a a curryholic and having sepnt enough on takeaway to buy a house with I can now make my own thanks to one of your books. My friend Alan Parker gave me your Indian Restaurant Cookbook and now to be completely honest mine are better than the takouts so thanks for producing a great book ...'

On 13th April, 2009 - Hannah Wright emailed:

'... I have enjoyed your recipes for many years and have a few of your books ... I have a signed copy of your book, which was given as a birthday present and I use it all the time ...'

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