PDF Ebook The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, by Kris Dhillon
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The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, by Kris Dhillon
PDF Ebook The Curry Secret: How to Cook Real Indian Restaurant Meals at Home, by Kris Dhillon
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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' 'This book is so good it's unbelievable'
- Sales Rank: #181728 in Books
- Published on: 2008-03-27
- Original language: English
- Number of items: 1
- Dimensions: 7.80" h x .31" w x 5.28" l, 1.10 pounds
- Binding: Paperback
- 128 pages
About the Author
Kris Dhillon writes with the authority of an accomplished Indian restaurateur. With many years of experience and thousands of satisfied customers she is still flattered by the popularity of her recipes and by the volume of interest and debate they continue to provoke.
Most helpful customer reviews
5 of 5 people found the following review helpful.
used in our favorite restaurant
By emwall
A British friend of ours runs a small cafe and his curries are so good. I found out the secret was this little book so I bought it! It gives you a recipe for a Curry Base Sauce and then Individual Curry recipes where you add different spices or vegetables to the base sauce to create very different tasting curries. You can make a large amount of the curry base and keep it on hand to create delicious curries whenever the mood strikes. I'm a vegetarian and love the Okra Curry, Red Lentil Dahl and Potato Chickpea Curry. Friends who eat meat rave about the Chicken Curry. Ingredients are pretty simple to find. There are lots of other Indian Recipes in the book that I haven't tried.
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4 of 4 people found the following review helpful.
Curry Secrets Revealed
By Douglas Monaghan
Since moving to Australia I have missed the great "British" curry. I read the reviews of this (both 5 star and 1 star) and decided to take the plunge as it was only $7 on the Kindle. Best $7 spent I tell you.
To me, the curries taste like the ones I used to get at the takeaway I kid you not. I made the sauce exactly according to the book from stage 1 which looks like snot to stage 3 which looks bland. However, persevere and use the spices and herbs recommended and you will end up with a great takeaway version of curry.
The onion chutney and mint yoghurt are exactly what you get in the shops and I put all the naan ingredients in the breadmaker and cook them on the BBQ hotplate and get fabulous results.
I know opinions on this book are split and I was genuinely concerned making the sauce which looks awful recalling on the one star reviews but I am delighted with the results as are my entire family. Saturday nights are curry nights once again!
I have taken authentic Indian cookery classes and agree the curries are not the same as those but if you hanker after British takeaway curry you will not be disappointed.
2 of 2 people found the following review helpful.
How to make Indian food restaurant style
By Rick Cook
Dhillon shows you how most Indian restaurants prepare Indian food. Whether that's a good thing or no depends entirely on your taste.
As Dhillion points out, this is not classic Indian style, or even the way Indians do it at home. Most Indian restaurants take shortcuts so they can prepare the enormous variety of Indian dishes quickly.
One of the most important features of the average Indian restaurant kitchen is a big pot of master sauce, This sauce is used to make almost everything from curries to Tikka Masala. It is simply ladled out, spiced, spiced, seasoned and cooked up as each diner's order requires.
The result is tasty, (IMHO) but it is a long way from the arduous and time-consuming preparation of each dish that Indians use at home or in fine Indian restaurants. Further, this approach is really designed for quantity cooking. Even in the smaller size Dhillon provides recipes for, you still end up with a lot of master sauce, too much for anything but the largest dinner party.
Still, if you want to reproduce popular curries and other Indian dishes the restaurant way, this book will show you how to do it. If that's your goal, the book is worth four stars. If you want authentic Indian home cooking, this is a three-star book at best.
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