The Curry House Premium Area and Cookery Book

Make all your favourites from the Indian restaurant menu in your own kitchen. The Curry House Cookery Book has easy to follow recipes for all the popular restaurant dishes. Not only curries but also starters, kebabs, vegetable dishes and all sorts of accompaniments like rice, breads and relishes.

But the Book isn't just a series of cooking instructions. Each recipe includes some history and background on the dish in question. There is a chapter about buying, storing and using spices and another containing all sorts of advice such as what kitchen equipment to use, an explanation of cooking techniques and suggestions for substitute ingredients.

And finally, there is a very useful chapter on menu planning. I've taken 3 scenarios - a special meal for 2, supper for 4 and a dinner party for 6 - and have suggested a complete menu and a full timetable for all the preparation and cooking.

N.B. - A few recipes in The Curry House Cookery Book also appear in the public area of The Curry House website. All those recipes have been completely revised for the Book.

Contents

Introduction

foreword
introduction

1. Cooking

recipe notes
kitchen equipment
cooking techniques
substitutes for ingredients
trans-Atlantic translations
conversion table for weights and measures

2. Spices, herbs and flavourings

introduction
whole dried spices
ground spices and dried herbs
fresh spices, herbs and other flavourings

3. Basic ingredients

Curry Base
Curry Stock
garam masala
Aromatic Masala
chat masala
chilli powder levels
paneer
purées and pastes

4. Preparing the main ingredient for curries

chicken curries
lamb curries
prawn curries
vegetarian curries

5. Starters

aloo chat
chicken chat
kabuli chana
pan fried onion bhajis
prawn puri
easy samosas

6. Kebabs

chicken tikka
lamb tikka
king prawn tikka
seekh kebabs
not tandoori chicken
lamb shashlik
chicken shashlik

7. Curries

balti
bhuna
biryani
dhansak
dopiaza
jalfrezi
korai
korma
Madras
Moghlai
pasanda
patia
rogan josh
saag
tikka masala
vindaloo

8. Vegetables

mixed vegetable curry
bhindi bhaji
brinjal bhaji
cauliflower bhaji
mushroom bhaji
saag bhaji
Bombay aloo
saag aloo
muttar paneer
saag paneer

9. Dhals

tarka dhal
chana dhal
masala dhal

10. Rice

pilau rice
plain pilau rice
special fried rice
coriander rice

11. Breads

chapati
paratha
stuffed paratha
pan-fried nan bread
Peshwari nan
keema nan
garlic and coriander nan

12. Relishes and salads

mint sauce for poppadoms
onion relish for poppadoms
coriander relish
carrot salad
hot salad of onions, peppers and tomatoes

13. Ices

mango sorbet
coconut ice cream
kulfi

14. Planning meals

preparation
special meal for 2
supper for 4
dinner party for 6

Appendices

bibliography
online references
License Agreement

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