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' 'This book is so good it's unbelievable'Add the tomatoes to the pan, and gently crush them down, and cook, stirring, for about 5 minutes until the tomatoes are thick and pulpy. Add the curry sauce, chilli powder and salt, and bring to the boil. Turn down the heat a little and continue to anbsp;...
|Title||:||The Curry Secret|
|Publisher||:||Hachette UK - 2009-10-09|