The Modern Indian Restaurant Cookbook: 150 Restaurant Dishes for You to Make at Home (Curry Club)

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9781843581345: The Modern Indian Restaurant Cookbook: 150 Restaurant Dishes for You to Make at Home (Curry Club)

No two cookbooks will present the same recipe in the same way, nor will any two chefs. Yet one thing is certain the taste of an authentic Indian dish cooked in a good Indian restaurant is unbeatable. Most of us are introduced to Indian food at a restaurant, and this book will teach you the simple, effective, time-saving techniques used by Indian chefs. The straightforward instructions enable home cooks to create dishes with an infinite variety of tastes, and there’s an outstanding selection of well-tested recipes combining all your favorites, along with a liberal sprinkling of recipes that you would find in Indian homes. Pat Chapman, Britain’s foremost authority on curries and spicy foods, is the author of The New Curry Bible and The Mordern Balti Cookbook.

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About the Author:

Pat Chapman's cookery books have sold around one million copies worldwide. His Balti Curry Cookbook, the first ever book on the subject, became a Sunday Times Number One Bestseller. His most recent book, The New Curry Bible, is selling very well indeed, and is reprinting continually. Pat is the founder of the Curry Club, which has been running for over 20 years and now has 15,000 members. It forms the basis of a national network of curry restaurant reporters, which leads to the annual publication of the highly successful Good Curry Guide

From Publishers Weekly:

Readers on this side of the Atlantic will welcome Chapman's easy to follow handbook to Britain's award-winning curry-house cuisine. His fragrant, nuanced dishes are easy to make; most recipes have between three and seven simple steps. Unfamiliar techniques-like making curry paste, ghee and paneer-are grouped together at the beginning of the book, including time-saving techniques like pureeing ginger and garlic ahead of time and freezing it in ice cube trays. The recipes are adapted for the typical Western kitchen and cook, including some techniques that would be difficult to master without solid cooking experience. He reverses the process of making bhoona (a fried spice paste) so that it is harder to burn and provides useful emphasis in his recipes. "From this point do not let your attention wander," he writes during the tricky moments. The recipes, though their techniques are simple, do include quite a few exotic spices: adafoetida, beetroot powder and ground white poppy seeds round out the flavorful sauce in the Rhogan Josh Gosht (Aromatic Lamb). With that in mind, he includes a short glossary and lists of spices in his appendix, detailing essential and non-essential spices. Each recipe has amusing remarks about its origin, which is usually a British restaurant. "I've never come across this dish either in Bombay or in the whole of India," Chapman writes about the delicious Bombay Potato. And the recipe for Murgh Badam Pasanda (Chicken Pasanda with Nuts) includes three paragraphs about the British occupation of India. With their lively writing and opinionated treatment of curry cuisine, these recipes are a pleasure to read, a pleasure to cook from and, most importantly, a pleasure to sample.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Chapman, Pat
Published by John Blake (2004)
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Chapman, Pat
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