Every year, GBP 2.5 billion is spent on curry. It is the nation's favourite dish (above fish and chips), and there are more curry restaurants in London alone than in India. Pat Chapman and the Curry Club are the names that are most often associated with excellence in the field of Indian Cuisine. Pat Chapman's cook books are hugely popular and his previous titles, including "The New Curry Bible", have earned him a well respected reputation as an authority on Indian cookery. "The 2007 Good Curry Guide" is a comprehensive and thorough directory of the finest Indian restaurants in the country complied with the culinary skills, experience and expertise of Pat Chapman; founder of the world's finest food club.
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About the Author
Pat Chapman's cookery books have sold around one million copies worldwide. His Balti Curry Cookbook, the first ever book on the subject, became a Sunday Times Number One Bestseller, whilst his Curry Club Indian Restaurant Curries has had over sixteen reprints to date. Pat is the founder of the Curry Club, which has been running for over 20 years and now has 15,000 members. It forms the basis of a national network of curry restaurant reporters, which leads to the annual publication of the highly successful Good Curry Guide
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First Sentence
When you only appear every three years or so, there is a lot to tell. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
When you only appear every three years or so, there is a lot to tell. Read the first page Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
By amanda j
Great book but an old 2007 print so not much use as restaurants change. Date nit made clear when buying. I was looking for 2013 and this one came up. Evidently pat chapman book nit available on amazon as they hardly pay the printer anything. Can be bought from his website
Back in 2007 one reviewer said "The Good Curry Guide gets Better".
Well, no actually, it didn't. I bought it as soon as it hit the bookshops,being already in possession of several earlier editions,to find that the 2007 effort continued the established traditions of: reprinting some sections word-for-word (eg The A-Z of the Curry Menu); failing to correct obvious errors in the previous issue(s) [eg of phone nos., opening hours (though that may originally have been the fault of the restaurant management), actual geographical location, actual continued existence, yes existence!, of a restaurant and so on]; neither acknowledging nor including contributions offered for inclusion in the editorial section (which, had they appeared, would at least have constituted a little genuinely new material); and remarkably little that could be described as addition or innovation.
Out of sheer curiosity, I have now ordered a copy of the 2010 edition through Amazon for the reasonable price of one penny (plus postage).
I have no intention whatsoever of buying the 2013 edition until and unless I can obtain a used copy for a similarly
sensible sum!
Douglas Wood
Well, no actually, it didn't. I bought it as soon as it hit the bookshops,being already in possession of several earlier editions,to find that the 2007 effort continued the established traditions of: reprinting some sections word-for-word (eg The A-Z of the Curry Menu); failing to correct obvious errors in the previous issue(s) [eg of phone nos., opening hours (though that may originally have been the fault of the restaurant management), actual geographical location, actual continued existence, yes existence!, of a restaurant and so on]; neither acknowledging nor including contributions offered for inclusion in the editorial section (which, had they appeared, would at least have constituted a little genuinely new material); and remarkably little that could be described as addition or innovation.
Out of sheer curiosity, I have now ordered a copy of the 2010 edition through Amazon for the reasonable price of one penny (plus postage).
I have no intention whatsoever of buying the 2013 edition until and unless I can obtain a used copy for a similarly
sensible sum!
Douglas Wood
7 of 12 people found the following review helpful
By David Baker
This is the best edition of the Good Curry Guide yet. It is printed to a high quality in full colour throughout and contains many photographs of restaurants, chefs, owners, food and so on. Unlike some guides I can think of (The Good Food Guide for example), the restaurants are arranged helpfully by county, then by town and finally by name, each in alphabetical order. This makes it easy to find a good restaurant in whichever area you want. The book has a contents page, a county index, a list of the top hundred, an 'A' list (new to this edition) and a town index. It couldn't be clearer and easier to use. In addition, there are many interesting curry-related articles and a glossary of curry menu terms. The reviews are, as previously, mixed in content and detail, some being more helpful than others but, to some extent, I suppose this reflects the reports sent in by 'us'. All in all, the previous guides were great, but this one is even better.
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