- Hardcover: 352 pages
- Publisher: Dorling Kindersley (5 Oct. 2006)
- Language: English
- ISBN-10: 8175741740
- ISBN-13: 978-1405315722
- ASIN: 1405315725
- Product Dimensions: 20.4 x 3 x 24.1 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (31 customer reviews)
- Amazon Bestsellers Rank: 52,038 in Books (See Top 100 in Books)
Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia Hardcover – 5 Oct 2006
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About the Author
Vivek Singh is one of Britain's best-known Indian chefs. He has been executive chef of The Cinnamon Club since its launch in 2001. He was classically trained in India with the world-famous Oberoi Group. Vivek is a master of Indian cuisine, but he also believes that it should not remain static, but be enhanced and evolved by outside influences. His food, therefore, is a perfect blend of authentic Indian spicing and flavours and modern Western styles and techniques. In 2003, along with the restaurant's founder, Iqbal Wahhab, Vivek wrote The Cinnamon Club Cookbook. In 2006, he wrote The Cinnamon Club Seafood Cookbook, and in 2008 came Curry: Classic and Contemporary. By this time Vivek was not only an award-winning author, but also one of the most respected chefs in the UK, and one of the most recognisable faces of Indian cuisine on TV too. 2008 was also the year that a second restaurant, Cinnamon Kitchen, just off Liverpool Street in London, also opened its doors. Vivek is one of the most innovative Indian chefs at work in the world today. He appears regularly on television, with many appearances on the BBC's flagship cookery programme, Saturday Kitchen. --This text refers to an alternate Hardcover edition.
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Top Customer Reviews
The only problem now Vivek, I want some more of your recipes!
While there is often a long list of ingredients (as you'd expect with curry recipes) the method is invariably simple and easy to follow and the photos are really inspiring. Few of the recipes take up more than one page making this book excellent value for money. My only suggestions would be a. it would be nice to have photos of every recipe - (most of the recipes do have photos but not all) b. for most of the recipes from the Indian sub-continent I'd recommend making them the day before you intend to eat them as the flavours seem to improve overnight c. Don't bother with the Chicken Tikka from the British section, it looks good but is (as others have already said) bland in comparison to other chicken dishes in the book.
I've recommended this book to all my friends who enjoy cooking curry and have bought copies as gifts too.
It is here that critics of the book will no doubt take umbrage. They will complain that these contemporary versions are just a little too eager to impress Michelin judges. A little to far from the Madhur crowd. Cynics will find ample ammunition for their arguments in the seemingly incongruous use of expensive ingredients-Morel mushrooms and green pea curry anyone? As well as and in frequent concessions to Gaelic gastronomy:French trimmed racks of lamp, copious amounts of cream and sauces thickened with whisked in butter all make regular appearances. This, however, is to do the food a great disservice. Tradition is, after all nothing but inovation ossifed. And the proof of the pudding must come in the eating.
These recipies are amongst the tastiest curries I've ever had. Deccan Lamb cooked with lentils was a revalation. Finished with coconut and lime it betrayed a distinct, delicious, Asian influence. The Pork Vindaloo had a complexitiy of flavour I've never encountered in this standard chilli overload. Meanwhile the Poussins in Tomato and Fenugreek and Rack of Lamb with Saffron Sauce give the humble curry a level of subtlty and sophistication undoubtedly unfamillar to many a patron of the British curry house. I've also enjoyed a classic fiery Rajasthani curry (though I bottled out of using all 25 chillies!)an excellent Lamb and Beetroot curry, the delectable Lamb Shanks with Saffron and Rose Water, as well as a Black Lentil and a Tadka Dal. All have been delicious.Read more ›
Most Recent Customer Reviews
It's nice to introduce kids to different cuisines and we have an "international" day once a week when we cook a dish from different countries and I often use this book as a... Read morePublished 1 month ago by Delia
Excellent recipes delivering delicious dishes. I take one star away because more than half of the recipes have no pictures. Read morePublished 1 month ago by A reader
one of the best curry books ive bought so good i ordered one for my friendPublished 4 months ago by Amazon Customer
Lovely book with AMAZING recipes, very well researched, love the info and intro to each dish. The photos are to die for- this books feels like a the author put a lot of love into... Read morePublished 5 months ago by Amazon Customer
Many exiting recepies. Though you need a lot of different spices.Published 11 months ago by Amazon Customer