Curry club
10 total works
Every year, GBP 2.5 billion is spent on curry. It is the nation's favourite dish (above fish and chips), and there are more curry restaurants in London alone than in India. Pat Chapman and the Curry Club are the names that are most often associated with excellence in the field of Indian Cuisine. Pat Chapman's cook books are hugely popular and his previous titles, including "The New Curry Bible", have earned him a well respected reputation as an authority on Indian cookery. "The 2007 Good Curry Guide" is a comprehensive and thorough directory of the finest Indian restaurants in the country complied with the culinary skills, experience and expertise of Pat Chapman; founder of the world's finest food club.
Balti cooking originated in the Midlands in the early 1980s, although its roots go back to traditional Punjabi methods involving slow cooking in a two-handled cast-iron pot known as a karahi or balti. This book includes 100 straightforward balti dishes such as balti chicken tikka masala, and others such as balti aubergine and balti jalfrezi, based on tomato and chilli. Once the basic techniques and recipes have been mastered, there are many balti combinations to be tried. Sections include meat, chicken, fish and seafood, vegetables, balti specials and accompaniments.
This cookbook contains over 150 recipes for the most popular dishes to be found in Indian restaurants. It also includes eight spice packs, ranging from ground turmeric, coriander and cumin to whole spices such as green cardamon and black mustard seeds, to introduce the readers to the subtleties of Indian cooking.
Curry Club Tandoori Curry Cookbook contains over 100 easy-to-make recipes. Pat Chapman, has collected and adapted for the basic Western kitchen all the most popular tandoori and tikka dishes. His easy-to-make recipes range from Chicken Tikka Masala to Tandoori Tiger Prawns and Peshawari Naan (naan bread studded with flaked almonds and dried fruit). All the recipes are written for a conventional oven and are simple to produce and delicious to eat.
Building on the phenomenal success of the "Curry Club" titles, this is a bumper book of over 250 curry recipes to delight curry fans everywhere. It includes curries from all the curry lands, with traditional favourites, regional specialities and exciting new recipes. Chapters include soups and starters, tandoori and tikka dishes, chicken, meat, fish and seafood, rice, dhal, breads and desserts and beverages. With recipes for spicy tomato and coconut soup, Nepalese chicken curry and stuffed devilled crab.
This is one of the first two books in a new series of titles from the "Curry Club". Here, Pat Chapman concentrates on the spiciest, hottest curries to be found around the world. Recipes include Indian restaurant favourites like Phal, Madras, Chilli Masala, and, of course, Vindaloo, as well as fiery curries from countries such as Jamaica and Thailand. Chapters include meat dishes, poultry, fish and seafood, and vegetables. There is also a chapter on accompaniments which includes a special recipe for Chilli Bread as well as recipes for powerful chutneys and cooling raitas.