Indian curry - The way the restaurants make it

Indian Curry - The Way the Restaurants Make It

Ever wondered why your homemade curries never taste quite like the ones from your favourite Indian restaurant? This book reveals the secrets.

Inside you'll discover:

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• The curry base sauce - the essential foundation every restaurant uses
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• Pre-cooked meats - how chefs prepare tender, flavour-packed chicken, lamb, beef, or prawns
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• Step-by-step recipes for the most popular curries - Vindaloo, Madras, Korma, Rogan Josh, Bhuna, and Dhansak
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• Authentic side dishes - rice and naan bread to complete your Indian feast
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• Equipment and ingredients every home cook should have to replicate restaurant methods
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This is not another book with hundreds of recipes you'll never use. Instead, it focuses on the true favourites, explained clearly so you can master them at home.

If you've always wanted to cook authentic Indian curry that tastes just like it came from a restaurant kitchen, this book shows you how.