Have you spent years of experimental home cooking trying to emulate British Indian restaurant curries?
Dave Loyden did exactly that for decades, eventually gave up, quit his day job, and invested three years working undercover in UK curryhouses. He discovered the hidden nuances, the techniques and ingredients, that made the flavours of restaurant curries so different from home cooking.
Now these secrets are yours in his new book...Dave Loyden's Undercover Curry
As a small thank you for visiting our website why dont you make Dave's Tarka Dhall. And let's substantiate the claims made on the cover of this book.
A big thank you to Dave!
Once the major ingredients are prepared, you can cook something or even many different curries in just a few minutes (again just like a pro chef would)
Surely there is no better insight into BIR cookery, researching it the way Dave has over the 3 or so years he did so.
So all I can say, is for a very small price you can finally learn how to make curries that you will certainly be proud of & hopefully save yourself (as I have) a load of money on takeaways.
The recipes give flexibility to experiment yourself and also tailor the flavors and heat levels according to your own taste.
Congratulations Dave Loyden an excellent book and 10 out of 10 for the curries.
This is SPOT on !!!! If you want a curry that tastes and feels like its out of a small London curry house with red flock wallpaper and old Indian music - well this is it.
I cant explain the emotion I felt when I had the first mouthful. The tip of the way the chicken is cooked, the ingredients in the gravy (who would have thought) and the spices just hit the mark. Yep it takes a while to make a batch. I did the small quantity and it gave me enough for 4 people, but rest assured I will be buying a huge pot. Once you have made the gravy and frozen it the actual curry making takes very little time. The result is so so so so worth the effort.
This is a book for poms who are away from home. If you we are at home you would just walk down the road and have a few beers and a curry but its not that easy when its twenty four hours on a plane.
Like I say - I have tried everything and got close but I realised how far away I was when I tasted this. If you read this then it mea
ns you have searched for a decent british curry recipe book. Dont bother buying anything else.....this really is it. I have spent many years (and lots of pounds and dollars)doing the research for you
It is a shame that the korma curry is not included as it is very popular - I have great comments/results with the vindaloo, patia and my korma which I made up by using the book.
Recipe as follows - pre cooked chicken (I cook my chicken breasts in the microwave with a little seasoning and tiny amount of water-then cut up into chunks straight into the curry) Oil in pan-add 1 banana-sliced, (Dipping) - 1 rounded desert spoon or more ginger/garlic paste, 2 rounded teaspoon curry powder, 1 teaspoon tomato puree, good pinch fenugreek leaf, a sprinkle of cardomon and cinnamon, good pinch of demerara sugar. Then add chicken, cashew nuts and stir well, add gravy to coat and a good chunk of coconut cream block, coriander leaf and lastly just before serving add another sliced banana and stir in yoghurt or single cream. Of course add less or more of anything you wish. The book does have handy places to add your own notes, there is no index which would be handy although you soon get the hang of it, it is a very easy read and well worth reading right through before you start.
A British Indian Restaurant insider exposes the actual secrets and...
- tells you the 18 standard ingredients used in BIR (British Indian Restaurant) gravy recipes
- gives you precise instructions on the techniques of the cooking process
- dispels many myths, including the critical one that you can’t reproduce those particular BIR flavours in your home kitchen
- shows how you can easily produce a BIR meal at home that matches a restaurant meal in quality and also serve it as quickly
- presents recipes in a new, user friendly layout
- openly tells you the real secrets – no misinformation, no half truths, nothing held back
...and a whole lot more. More detail and discussion is on our Table of Contents Page.
You’ll be on your feet using the techniques within the first few pages, and well before the last page you’ll be a confident BIR chef dishing up meals that are certain to satisfy you, impress others and save you a lot of money in the process. You don’t even need to be a handy cook. Mystique is often confused with difficulty, but believe us, when you know how, it’s all quite easy - and Undercover Curry tells you how.
As you will see when you first read my book, Undercover Curry is no ordinary cookbook, There are no glossy photographs and there is a good reason for that.
You will notice that there are spaces in the book for readers notes, because this book is as much about technique as it is about ingredients and their proportions.
We would if we were compiling a “normal” cookbook fill these spaces with photographs .But as I’ve said this is no ordinary cookbook and everyone has their own likes and dislikes, and their own idea as to what is the perfect curry.
Undercover Curry will teach the reader how to achieve that unique restaurant flavor but we encourage the reader to experiment and deviate from the recipe in terms of the ingredients or flavourings but to adopt the correct technique as described in the core preparation part of the book and the cooking guidelines.
Any amendments that the reader makes to the ingredients to suit his own tastes should be written in the notes section.
This would mean that each reader would be the proud owner of his own unique co authored copy of Undercover Curry.
Undercover Curry is the only publication that reveals the real secrets of the British Indian Restaurant (BIR)