Customer Review

25 of 28 people found the following review helpful
2.0 out of 5 stars Same spices in each Recipe, 11 Oct 2010
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This review is from: The Curry Secret: How to Cook Real Indian Restaurant Meals at Home (Paperback)
After reading all the reviews I was excited when this book was delivered. I made base sauce as required, like some of the other reviews i had my doubts when it turned green, but when it was finally finished i was eager to make the curry. I did taste the base and thought it was bland, however as we are meant to add spices to this i thought it was fine.

When i came to make my first curry, the Chicken Balti i followed the recipe exactly, however when it was finished i found it extremely bland.

I tried different recipes but they all tasted very similiar and still all bland. Looking at the ingredients, the vast majority of the recipes in this book (for the curry dishes) only use Paprika, Cumin, Tumeric, Chili Powder and Garam Masala. Occasionlly a recipe will call for cream, or a few chili's, onion or capsicum, but nothing that will change the flavour as vastly as the spices.

Looking at creating the chicken tikka, and for the meat, it only seems to be the onion, ginger and garlic marinade with added chili powder. I cannot see how that would create the authentic tikka taste.

I am very dissapointed with this book and cant see how it has rated so high. When you get this book, look at the ingredients and you will be able to see the similarity between alot of the dishes.

I am going to try Pat Chapman's book after being recommended by a regulary 'curry cooker' at work. I have compared the same recipes for Dhanksak. Keep in mind this is quite a fruity flavoured dish, in the Curry Secret the only additional ingredient (beside the typical Paprika, Cumin, Tumeric, Chili Powder and Garam Masala) was lemon juice. This could not give that fruity flavour. Looking at Pat Chapmans ingredient list for the Dhansak, he uses Pinapple and various other fruity flavours.
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Showing 1-4 of 4 posts in this discussion
Initial post: 21 Dec 2010 16:38:32 GMT
I agree

Posted on 7 Dec 2012 18:15:29 GMT
Ged Quinn says:
As far as Chicken Tikka is concerned this is not an authentic Indian recipe - the first Chicken Tikka was concocted using Tomato soup and curry powder when a famous footballer asked where the sauce was when his Tandoori Chicken was served. The closest Indian equivalent is Butter Chicken.

Posted on 18 Jun 2013 16:03:57 BDT
Injun Joe says:
You must be a shockingly bad cook! This book is brilliant and the currys are beautiful!

Posted on 14 Jan 2014 16:34:05 GMT
Twiggs says:
I appreciate the comments made here, but do disagree as they are clearly made by a person who doesn't know anything about the subject.
If he/she only wants the too highly spiced dishes served up by most "take-aways" let him continue with this.
Indian people do not usually eat this sort of stuff, certainly not things like Phal, and chicken masala is a dish created by brits and not known in india
twigs.
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