Stir and scrape the caramelisation back into the sauce, but only do this to stop the curry sticking too much and burning. I really REALLY like the Curry Compendium, and the YouTube channel is excellent too actually - no chatter, everything is written on screen, and you can cook along (if you hit pause occasionally). So asking me to cook a curry and one that would taste as good as an Indian restaurant would probably be disastrous (never mind not knowing where to begin).

Although I can boil and fry and egg and throw chicken breasts or burgers on the George Foreman grill. I wouldn’t have believed it if you’d told me 6 years ago that I’d end up writing three cookbooks about British Indian restaurant (BIR) style food! If you love British Indian food and whether you’re a beginner or advanced in the kitchen, I think that you would learn a lot from this book.Fry for 20-30 seconds, stirring frequently with the flat of the spoon, ensuring flat distribution of the spices in the pan. The pictures in this recipe book are mouth-watering, I found myself flipping through and wanting to make everything there and then so that I could eat it. In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. As I said at the start, I am not a cook in any way shape or form (for me to cook a curry, it would be throwing a ready meal in the microwave), but I found this book very easy to follow and the instructions easy to comprehend.

Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. There are 320 pages in this book, and over 80 recipes, with everything from naan bread, raita and onion bhajis, to Rogan Josh and Chicken Tikka, and Mango Lassi. If you prefer cooking more visually or just want to see how it is done, that can be done too as on each recipe page is a QR code that you can scan with your phone or tablet that quickly takes you to YouTube to see a video (with instructions) of that dish being prepared. Pour in 150ml of base gravy, the Worcestershire sauce, the optional onion paste, and the optional sugar or mango chutney, stirring and scraping once when first added.

Curry Compendium is based on the two top selling paperback prequels Indian Restaurant Curry at Home Volumes 1 and 2 which have collectively sold over 50,000 copies in three years.

However I have been reading reviews from fellow bloggers who have tried the recipes and enjoyed their meals. Turn up the heat to high while stirring frequently until the oil separates and small dry craters appear around the edges of the pan. If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home?

Also, I’ve had to learn many new skills and wear many hats, as well as being the chief cook and bottle washer.

This is a mighty cookbook, which is full of recipes, hints and tips, but possibly more importantly, explanations and alternatives. If I could find a basic cookery course that taught the basics of cooking simple foods, I think I would do it. Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine - cooking, learning, experimenting, and sharing knowledge. These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking.After trying many recipes I found Misty Ricardo and now we won’t eat out because it’s not as good as we make. I’ve lost count of the number of people who have told me they hadn’t heard of them but bought them simply on recommendation from a friend or family member. It does an excellent job of explaining all the steps in detail as well as the reasons why things need to be done a certain way to bring out the best flavours and textures. Following his award winning two previous curry volumes, Curry Compendium is a hardback masterpiece for all those wanting to reproduce that British Indian restaurant style of cooking. For those that love a good Indian restaurant style takeaway in their own home, this would make an excellent gift this year for the curry-loving family member.