Curry Guy

Regular price €21.99
A01=Dan Toombs
Age Group_Uncategorized
Age Group_Uncategorized
authentic
Author_Dan Toombs
automatic-update
beginners
Category1=Non-Fiction
Category=WBN
chicken korma
cookbook
COP=United Kingdom
Delivery_Delivery within 10-20 working days
dishoom
easy
eq_food-drink
eq_isMigrated=2
eq_non-fiction
fakeaway
fresh
great curries
Jikoni Proudly Inauthentic
Lamb Madras
Language_English
made in india
Madhur Jaffrey
masala recipes
meera sodha
mowgli street food
PA=Available
pakoras
Price_€10 to €20
PS=Active
quick
rogan josh
saag aloo
samosas
softlaunch
tikka masala
vegetarian
veggie
vindaloo

Product details

  • ISBN 9781849499415
  • Weight: 692g
  • Dimensions: 180 x 233mm
  • Publication Date: 04 May 2017
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

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Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home.

In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house... but they thank him for getting it right.

The Curry Guy shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema.

Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

Dan Toombs (aka The Curry Guy) has perfected the art of the restaurant curry. After over 20 years of travelling around, sampling dishes, learning secrets from restaurant chefs and refining those recipes at home, Dan has created recipes that taste just like a takeaway but in less time and for less money. Dan's first book, The Curry Guy (2017), was a bestseller; he is also the author of Curry Guy Easy, Curry Guy Veggie, Curry Guy Light, Curry Guy Bible, Curry Guy Thai and Curry Guy BBQ. He lives in Yorkshire with his curry-loving family.