Nearly all the recipes can be made from scratch in under an hour. The exceptions are the tandoori-style dishes and the breads but even they don't take up anywhere near an hour of your time. The tandoori-style dishes need a few hours for the meat to marinate and the breads need time for the dough to rise.

The book is written for people who want to make a restaurant-style meal in a reasonable amount of time and you'll be able to make a main dish with rice in under an hour.

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The book has six chapters of recipes - House Specials, Curry House Favourites, Tandoori-style Dishes, Vegetable Bhajis, Rice & Breads and Dips & Relishes - containing over 50 recipes.

The recipes make dishes that bridge the gap between restaurant meals and supermarket ready-meals.

The book has other useful chapters with extensive cooking notes, advice on ingredients and what kitchen equipment you'll need (answer - nothing special).

Many of the House Specials and Curry House Favourites are made with chicken but there is a chapter with easy instructions on how to make the recipes with lamb, prawns or a vegetarian alternative.

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If you like the sound of the book, which version should you choose?

The paperback edition is a traditional cookbook which you can read at your leisure or keep next to you as you cook. Although the paperback book does not contain pictures of the dishes, other than the cover photos, it does include a link to an exclusive area of The Curry House where you can view online pictures of every single recipe.

The e-book is downloadable from our publisher, Lulu, in PDF format. You'll need Adobe Reader or a 100% compatible PDF reader installed on the device you'll be using to read the e-book. You can print out any recipe if you want to work from a hard copy while you cook (and re-print it when the first copy has cooking stains all over it!). Every recipe includes a high quality photo of the finished dish showing exactly how it turned out for me.

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