Top positive review
55 people found this helpful
Great, but you'll need the first book too
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.