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The Curry Secret: How to Cook Real Indian Restaurant Meals at Home | Paperback

Released on 27 March 2008

Author: Kris Dhillon | Format: Paperback

4.0 out of 5 (9 customer reviews) | Write a review

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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'.

customer Reviews

 Average rating (9 reviews)

 Mmmmmm

| | See all simondb's reviews (1)

You'll never make curry using a jar of sauce again!

Everybody knows that curries from restaurants taste a hundred times better than those from a jar and ten times better than recipes you may follow from other curry books.

Well follow the recipes in this one and you really will unlock the curry secret.

The key is the curry sauce, the base for all the curries in this book, and once you've knocked up a big batch of that, (which is easy and freezable), then you can have any curry you want in a flash, just like from the local takeaway.

If you like curries and enjoy cooking them at home then definitely buy this book - you'll want to eat them every night!!!

 If you only buy one curry book, make it this one!

| | See all ChiliMick's reviews (1)

I have been using this book and it's earlier edition for 20 years and it is unbelievable authentic. Always leaves my guests delighted. In response to Robbo1979's review I have two points to make. 1) the salt is instructed on page 20, where it says "Add the salt and bring to the boil" and 2) If you can't cook curry from this book, you probably should give up and go back to jars. The best book, the only book.

 The Curry Secret - definatly!!!!!

| | See all TSBbrowns's reviews (2)

Fantastic book, one that i have had for years, it really does taste like a real indian takeaway, probably better, but be prepared for a few hours of cooking and a house that smells of onions and garlic!!! Well worth it though, my whole family swear by it, highly recommended.

 Promises Lots, Delivers Little

| | See all Robbo1979's reviews (1)

As the title to my review says. This book was bought after reading the reviews and the description. It promises to teach you 'how to cook real indian restaurant meals at home' but after following it to the letter, i was very disappointed with the end product.

The end product was edible, but it was nowhere near what i was expecting and was in fact less flavoursome than a conventional jarred product from the local supermarket. For all the effort and time put in, the end result didn't warrant the extra time. The only thing i gained from making the meals from this book was a house smelling of a nasty garlic/onion/ginger concocted odour that took days to get rid of. I'd sooner open a jar after tasting the recipes in here.

As an example of the book's less than perfect approach, whilst making the curry sauce, one of the listed ingredients is 'one tsp of salt'. But at no point does it instruct you to actually use it in the recipe! If this one bit can be so poorly edited, imagine the possibility of other potentially absent ingredients! And the curry sauce is the base for all the recipes too, so fundamentally every recipe is flawed.

After numerous attempts i find this to be not what i had hoped, but i've marked it up a star for it's cheap price.

 Excellent book

| | See all MowanNine's reviews (3)

A simple, easy to understand book. Gives a good explanation of spices and cooking methods. By following the recipies I have personally made a curry's which taste better than 90% of the dishes I have eaten in restaurants...and I'm not claiming to be an excellent cook, its just that the methods and instruction here produce stunning, restaurant quality food.

The book does not claim to present traditional indian home cooking recipies, but instead the more popular restaurant style, although I'm sure many of the recipies are traditional.

As an addition note, the book does not include any pictures of the dishes, but I persoanlly don't mind this at all. Recommended.

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AuthorKris Dhillon
PublisherConstable and Robinson (United Kingdom)
Year2008
ISBN9780716021919
FormatPaperback - 128 Pages