Curry Compendium: Misty Ricardo's Curry Kitchen

Product Information

A simple and straightforward recipe book that is easy to read, understand and follow, without being pretentious. The Base Gravy recipe caters for approximately 16 people portions, so I used 1/3 for this meal, put 1/3 in the fridge for another day, and froze 1/3 for later. I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry. What started off as a single YouTube video experiment eventually ballooned into a large portfolio of over a hundred tutorial videos of my recipes, with almost 5 million views, covering virtually everything you would see on an Indian restaurant or takeaway menu. I wouldn’t have believed it if you’d told me 6 years ago that I’d end up writing three cookbooks about British Indian restaurant (BIR) style food!

There are 320 pages in this book, and over 80 recipes, with everything from naan bread, raita and onion bhajis, to Rogan Josh and Chicken Tikka, and Mango Lassi. If you’re looking to reproduce BIR (British Indian Restaurant) style curry you’re in the right place.After trying many recipes I found Misty Ricardo and now we won’t eat out because it’s not as good as we make.

His forthcoming new book (the eagerly anticipated Curry Compendium) will be published in September 2021. I just want to make everything, because I can see so many ways in which my own previous curry style can be improved. The pictures in this recipe book are mouth-watering, I found myself flipping through and wanting to make everything there and then so that I could eat it. A love of curry from an early age motivated him to master the art of BIR (British Indian Restaurant) cooking and to share his passion with others.Trading Address (Warehouse) Unit E, Vulcan Business Complex, Vulcan Road, Leicester, Leicestershire, LE5 3EB.

Richard Sayce is the man behind Misty Ricardo's Curry Kitchen, and this is a compendium cookbook full of British Indian restaurant recipes which featured in his previous books. Available for most recipes chefs in the making can simply scan the QR code with their smartphone and instantly watch the associated YouTube video. Curries as we know them from our favourite takeaways and restaurants are generally Indian dishes modified for British tastes, known as BIR or British Indian Restaurant style curry, and they generate billions of pounds for the UK economy with most British towns and cities having at least one Indian restaurant or takeaway.I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce and just one taste was enough to fuel a lifelong craving for curry. With just under 100 mouth-watering, easy to follow recipes to try out and delight your tastebuds, any curry lover will want this recipe book on their kitchen bookshelf. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. I endeavoured to finally master the art of creating excellent BIR style curry, and with time and a lot of experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences.