- Paperback: 128 pages
- Publisher: Elliot Right Way Books; 3rd Revised edition edition (27 Dec 1995)
- Language English
- ISBN-10: 0716020548
- ISBN-13: 978-0716020547
- Product Dimensions: 19.4 x 12.8 x 1.6 cm
- Average Customer Review: 4.3 out of 5 stars See all reviews (248 customer reviews)
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Amazon Bestsellers Rank:
128,020 in Books (See Top 100 in Books)
- #68 in Books > Food & Drink > National & International Cookery > Indian
The Curry Secret
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More About the Author
Product Description
Product Description
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.
From the Publisher
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 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.
Inside This Book
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Most Helpful Customer Reviews
124 of 127 people found the following review helpful:
5.0 out of 5 stars
This Book Delivers,
By
This review is from: The Curry Secret : Indian Restaurant Cookery at Home (Paperback)
Having read some of the other reviews I ordered this book. On the day of delivery I trotted off and bought (what my husband thought) was every spice imaginable. I then commenced with the basic curry sauce. Having got to the boiled onions, garlic and ginger stage it was a weird green colour. Hearing the comment of "Yeauhhhhh what's that"? and "I'm not eating that" from everyone who walked through the kitchen I had my doubts but I carried on. By Friday night the sauce was complete and in the fridge awaiting our home cooked Indian on Saturday Night. I prepared the chicken as stated in the book and made a Chicken Korma for the kids and a Chicken Dhansak for me and hubby. WOW the kids wolfed theirs down and we really really enjoyed our Dhansak. Both currys were worthy of any restaurant or takeaway. Husband has already put in his order for next week. I can't belive how easy each curry was to put together once you have the basic sauce. This book is a must for anyone who has tried and failed in the past to make a good curry at home and if this is the first curry book you buy, you have bought the best and won't need another one.
19 of 19 people found the following review helpful:
5.0 out of 5 stars
This Book Is Hot,
By Peter Johnson "johnti1966" (Belfast, Northern Ireland) - See all my reviews
This review is from: The Curry Secret : Indian Restaurant Cookery at Home (Paperback)
I had always wondered how my local Indian takeaway could conjure up such delectable dishes in so short a time. Now I know. This book is a little gem. The recipes are marvellous, the instructions clear and concise and, without doubt, the results are Indian restaurant standard. Absolutely no doubt about that. A brilliant, priceless book at a very reasonable price. I actually find the fact that there are no photographs in the book to be another plus, sometimes such photos can be a hinderance and a distraction to the job at hand and the recipes are much more accessible and easy to follow as a result. Do yourself a 'flavour' and buy this book!
58 of 60 people found the following review helpful:
5.0 out of 5 stars
The proverbial Jewel in the Crown,
By A Customer
This review is from: The Curry Secret : Indian Restaurant Cookery at Home (Paperback)
This book is "The one"! Invest the time to make the base sauce (tip: carefully follow the instuctions about keeping the saucepan lid on! - alternatively leave the kitchen door open as the smell is aweful!) and then use it to make any of the curries you would find in a typical British curry house - with authentic taste, texture and appearance. I have bought many copies of this book for my friends and family and they in turn have bought copies for theirs. You will impress everyone with your curry cooking skills and become a legend in your own lifetime - seriously! This book is easy to follow and the results are awesome... it is the best bargain on the bookshelf - time for me to buy another copy as my current one is stained yellow and brown and has mangled pages from so much use.
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