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4.4 out of 5 stars
The New Curry Secret
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52 of 55 people found the following review helpful
on 18 April 2009
Firstly, this book is great for people who want to make certain Indian restaurant curries and accompanyments at home. It shows you the techniques and ingredients required to create job-lobs of base curry sauce such that you can prepare virtually any curry in the book in 20 minutes, just like they do in restaurants.

I anticipated that this book would be an improved version of The Curry Secret (its predecessor), with extra recipes and some nice photographs. The reality is slightly different: it does have lots of new recipes, some photographs (none of which are as nice as the cover photo sadly) but lacks some of the all-time favourite recipes from the first book. Chicken Korma, for example, is unbelievably missing from this book.

In addition, the new recipes are not quite what I expected. Not all the new, popular dishes you might be used to ordering in a restaurant are featured in the book and there's nowhere you can go online to ascertain whether the one you want is featured. There are, however, some very weird and wonderful recipes that I've never seen in a restaurant, such as the one involving Brussels Sprouts that another reviewer mentioned.

In summary: If you're going to buy one curry book, get the predecessor to this one. If you can, buy them both.
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5 of 5 people found the following review helpful
on 27 August 2010
This book is an excellent sequal to The Curry Secret. Follow the recipes as written and you will never be disappointed. I have made several of the recipes from this book and unlike some of the take aways and restaurants where dishes can taste the same the ones I have made from this book have not.
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70 of 79 people found the following review helpful
on 12 April 2009
I am a big fan of Kris Dhillon and the Curry Secret, rating the original book with a full five stars. However, I am really disappointed with this new version as I was expecting an update of the original, plus new additional "retaurant" style recipes which isn't the case here. What we have instead is a new book full of new recipes ("brilliant" you say) that sadly are not what I would call "authentic" restaurant dishes. For example, I have never ever in my life seen "Pork with Sprouts" (yes - brussell sprouts!) on an Indian restaurant menu! There's Beef Vindaloo, Bombay Beef, Pork Tikka and Yoghurt Curry to name but a few - the list goes on and on.

So, if like me you were expecting something close to the original, then don't go anywhere near this book. If you are up for a challenge and wish to create something a bit more weird and whacky then this is the book for you
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3 of 3 people found the following review helpful
on 5 February 2014
Not really been able to make a good curry from scratch before but this has solved that and I have made a few different curries which all came out excellent. The base curry sauce is great and making as a batch lets you quickly create different curries easily (and when you want using stored sauce). Would highly recommend.
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8 of 9 people found the following review helpful
on 25 August 2010
a revamped on the old version of this book although personally i'd say you only need either or, but not both like i have. so, both are equally fantastic and the 'green goo' as we call it in our house (the base onion gravy mix for any curry thereafter) is long time to make but hugely ideal when then all you do is pull out three cubes of it from the ice tray in the freezer and add to fresh ingredients etc. it gives the curries real depth and flavour and texture that is almost unidentifiable. it will truly wow your family and friends if you cook up from this. BUT.... it is time consuming. if you dont mind that (and i dont, as have radio on, glass wine etc while prepping day before so is actually rather enjoyable 'me time' in my kitchen) then it'll suit you. there's lots to be made up in advance so you will not have to faff on last minute and be tired out before you dine. really really super recipes! every one of them. i've made them all! several times over!
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8 of 9 people found the following review helpful
on 19 February 2013
I love the recipes in this book but I would point out to potential purchasers that the basic sauce from which all the recipes come is contained in this book and her original book the Curry Secret. Out of the two books, I would strongly recommend this New Curry Secret over the original Curry Secret. There are pictures in this book (which we all love and are extremely helpful to get an idea of what the final dish should look like).There are no pictures in the Curry Secret. Although the recipes in the Curry Book are good, there are far more in this book which makes it the better purchase in my humble opinion. There are also dips etc in this book which are fabulous!
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3 of 3 people found the following review helpful
on 26 March 2013
this book is not nearly as good as the first. The recipe for the curry sauce is exactly the same in both books.In my opinion if you have The Curry Secret you don't need the New curry secret. Also some of the ingredients may be difficult to obtain.
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5 of 6 people found the following review helpful
on 30 November 2010
I agree with another reviewer who said you need both books. This does not, as far as I can tell, have any of the same recipes as the first book. I think the new curry sauce doesn't 'smell good while cooking' as the recipe claims, but it does yield a smoother sauce than the original in my opinion. The cashew chicken is especially delicious. I've also tried a few other recipes that were also good. I just wish the 'old' curry secret also had such a nice look as this one does. I love having recipe books with accompanying photos.
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on 18 November 2014
Had this book around a year now, best buy all year, we eat at least one a week, they are all so different and have tried around half of the recipes, which cannot be said of other books in cookery book collection. Base sauce a bit of a faff at first, but boy is it worth it!! Have not eaten in a balti house since purchasing book, or ordered take away, they just don't compare, well done Kris for opening up a fantastic world of cuisine which up until now was perceived to be the cultural secret of a chosen few. Confident could cook one of these dishes for the best Indian cuisine chefs in the world. Once you have your store cupboard of spices kept in a cool dark cupboard (not in fancy jars on kitchen wall, looking very nice but going stale) you are away!!
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7 of 9 people found the following review helpful
on 14 November 2010
This is the best indian cuisine instructive cookery book i have ever come across, i would not buy an indian takeaway again! Authentic english! indian food, + extras that you can make at home and not worry too much if you don't like it, unlike in a restaurant, where you don't want to waste good money.
I have mastered: Tikka masala, Balti food, Naan bread, Poori bread, Pilau Rice - and I mean this is the real deal - just like from the indian! i swear its the exact same taste!!. Dhals, Coconut chicken, keema mince.

If you love indian food - Buy this book
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