There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyones favourite is here. Praise from readers: Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have The Holy Grail of curry cook books This book is so good its unbelievable

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Product details

Paperback: 128 pages
Publisher: Right Way; Re-issue edition (27 Mar. 2008)
Language: English
ISBN-10: 0716021919
ISBN-13: 978-0716021919
Product Dimensions: 13 x 0.9 x 19.7 cm
Average Customer Review: 711 customer reviews
Amazon Bestsellers Rank: 4,260 in Books (See Top 100 in Books)
- #5 in Books > Food & Drink > National & International Cookery > Other Asian
- #12 in Books > Food & Drink > National & International Cookery > Indian

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Book Description

The recipes behind the Indian restaurant curry are an extremely closely guarded secret. In the pages of The Curry Secret Indian restaurateur Kris Dhillon breaks with tradition and reveals all so that anyone can recreate those unique and authentic flavours in their own kitchen.

Synopsis

There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago "The Curry Secret" has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'; 'The Holy Grail of curry cook books'; and, 'This book is so good it's unbelievable'.

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woppit

AMAZING & A MUST FOR THE BEGINNER CURRY CHEF!!!!

25 May 2017

Format: PaperbackVerified Purchase

I have always enjoyed cooking currys but found the recipe books on the market not straight forward for a "Curry Novice". Years ago an Asian lady did tell me the basic method of the curry sauce but I never had it quite right....well I now understand!! I recommend this book to anyone who wants to learn the basic fundamentals of making a curry. Everything is written in a straight forward manner and if you follow it correctly you will have a restaurant style meal. YUM! Once you have grasped the basic curry sauce you are given other recipes to follow such as tandoori chicken, chicken tikka masala, dals, and the list goes on. You certainly will not be disappointed with this reasonably priced authentic book.

21 people found this helpful22 people found this helpful

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Daniel Barker

Buy it and never buy a takeaway or eat out again!

8 January 2018

Format: PaperbackVerified Purchase

This book should be on everyone's shelf, follow the recipe exactly and you get the exact same curry as you would from your favourite takeaway or restaurant, get the base sauce cooked up and from that you can have your favourite dish ready to eat in 15 minutes, the only thing I do different from the book is cut back a bit on the salt.

If you buy in the ingredients listed and follow each recipe carefully you cannot go wrong, the way it tells you to cook the chicken turns out awesome, do not be scared about the oil either as you do put a good glug in when cooking but the spices need it, cut back or miss it out and it ruins the dish, use a good rapeseed or grounding oil and skim any excess off at the end if you want...i don't myself because I love it and it's good for you (in moderation) also the health benefits from eating the spices, good oils and pure butter ghee are fantastic, a really healthy meal and so much cheaper than eating out or buying in, it worked out at around £5 for three full portions including rice and using quality chicken breast, £1.75 (ish) a head.

7 people found this helpful8 people found this helpful

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Original better than the revised version but not fully convinced.

20 October 2017

Format: Kindle EditionVerified Purchase

I bought this book years ago with the hope that I could make an authentic restaurant curry at home and I had varied amounts of success. After lending it to a friend I noticed that a new version was available and I decided to replace my older version with it. However, I was not quite as happy with the selection of meals in the new book as I felt they were a bit trendier and upmarket than the original. I also was a bit surprised to learn that the 'new' curry sauce recipe is exactly the same as the old one and I was also shocked by the authors quote stating "this method of making it, ALTHOUGH DIFFERENT from the way it is made in many
restaurants, smells pleasant during cooking" (p32). I was under the impression that this method WAS how it was made in the Indian restaurant, and that's why I spent money to learn this 'secret'. However, that said I still decided to purchase a second copy of the original book, although I have this one on Kindle, just in case my old one is ever returned.

6 people found this helpful7 people found this helpful

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Make your own, inexpensive and freezable. If you can peel and cut veg you can do it.

12 December 2015

Format: PaperbackVerified Purchase

I am a total amateur cook, and used to prefer a take-away but I can make a superb authentic restaurant style curry using this book. It even tells you about short cuts such as batch freezing half way through process and then being able to produce a superb hot, fresh curry in 30 minutes using a basic sauce. I've been using it for two years now and it has transformed my attitude to cooking. It has helped my relationship too, my partner used to do all the cooking now I can do this; we don't have a good local Indian restaurant (live outside of UK). Friday nights are curry nights again and the highlight of our week. Helps to have a blender stick. I even found shorter ways to do the processes described. Always use fresh coriander, garlic and ginger.

6 people found this helpful7 people found this helpful

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Krayon2011

WOW, DOES WHAT IT SAYS ON THE COVER!!!!!

17 February 2016

Format: PaperbackVerified Purchase

Excellent. Try the basic curry sauce on page 19. THEN make your recipe found elsewhere in the book with the sauce. WOW!!! Closest ever I have ever come to making an indian curry at home. The basic sauce is easy and I did not have any spices as such other than a jar of Pataks Madras curry paste. I just put a desert spoonful of olive oil into a pan added a red onion and then the paste and then the basic curry sauce. IT IS WORTH PERSERVERING WITH THE BASIC SAUCE as you can't believe it will do what it says it will. It's quite bland on its own. I would add more garlic and put chilli's in it next time. Brilliant, worth every penny!

4 people found this helpful5 people found this helpful

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Keyser Soze

The book that brought a much awaited breakthrough

4 June 2016

Format: PaperbackVerified Purchase

So I can cook but I could never nail a classic Indian curry for some reason. Forget all the websites etc. This is the book that will teach you the real thing. It's a simple tiny affordable book you can read on your commute before taking the plunge. I followed everything it says, made the base sauce, got the right spices and decided to make a classic Chicken Tikka Masala. Bang on. You do need a blender and perhaps a masala dabba which you can all buy on here for a good price. Worth every penny. Thanks!

3 people found this helpful4 people found this helpful

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Sherby74

It works. A bit of work to have curries on hand all week...

31 May 2013

Format: PaperbackVerified Purchase

I discovered this book through a recommendation in the Guardian and, having read lots of the positive reviews, decided to try it. I also downloaded the Kindle version of the New Curry Secret The New Curry Secret so I had the newer version of the sauce recipe (less smell, apparently). The sauce is a doddle but you really have to manage your expectations. You are not producing something that fills your house with exotic smells - it's basically onions, garlic, ginger and water - which then has tomatoes, turmeric and paprika added. What you end up with is an all-purpose base for any number of takeaway style curries. Though the book is 20 years old now, the basics of the curries still stand up. The base sauce can easily be divided up and makes enough for around 6 separate curries serving 3 people. We have tried Bhuna Masala, Vindaloo (the vindaloo recipe in the second book is much better). I would approach the book with a real open mind, use the sauce recipe from the second book and then just mix and match recipes. You can freeze both the sauce and prepared meats which means you can pull a really good curry together in around 20 minutes in the evening. I also highly recommend making the garam masala from scratch and having a jar to hand - it beats any bought one into a cocked hat!

4 people found this helpful5 people found this helpful

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The Curry Secret: How to Cook Real Indian Restaurant Meals at Home Paperback – 27 Mar 2008

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