The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home
£18.90£24.70 (-23%)
The Curry Guy Bible brings together 200 of Dan Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites.
For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options.
With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.
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Additional information
| Publisher | Quadrille Publishing Ltd, Reprint edition (1 Oct. 2020) |
|---|---|
| Language | English |
| Hardcover | 352 pages |
| ISBN-10 | 1787134636 |
| ISBN-13 | 978-1787134638 |
| Dimensions | 19.43 x 3.68 x 25.4 cm |
by Ed Feast
It’s a great book if you’ve got hours to prep base sauces, garlic and ginger mix, make your own spice mixes etc etc. If you’re a massive cooking fan then you’ll enjoy it. Don’t buy it if you’re someone that is after some quick recipes for decent curry though as it’s definitely not. Also you need a lorry load of ingredients.
by MartinP
Great recipes, recommended
by Peacheybum
My husband is absolutely obsessed with this book, we now have a homemade curry every weekend.
by mandy
I am a Vegetarian and consider myself to be an excellent cook, many things better than you can buy in a restaurant. I am not sure if the author has a meat eater palate, but for a Vegetarian the quantities and even choice of spices for several of the recipes that I have tried just are not quite right. A couple of days ago I made a Veggie Korma and today, I made a Saag Paneer, both were OK (better than supermarket options), but neither tasted as good as those from restaurants or that I made myself before using another book that I bought by an famous female Indian cook in the US. The Korma didnt taste of much really and lacked that sweet coconut taste you get in restaurants, and I put in double the quantity given, and today the Saag, just tasted like garlic spinach with bland plain yogurt. Previously, Id made it with Garam Masala and garlic/ginger paste, with cream, much tastier. On the whole, the book is beautifully presented and easy to follow. I think many of spices indicated are probably unnecessary (my local Indian store wondered why I was buying so many spices, like they didnt). The end result is OK, and close enough to restaurant style food, but again rather bland for Veggies. It’s difficult to find good Indian cooking recipe books and maybe some of the recipes in here are not secret family recipes used in the top restaurants.
by Sweet Tooth
This is my very first Dan Toombs book. Ok, so when I first received this book a couple of weeks ago or so ago I was not impressed and TBH even a little disappointed so I deliberately did not review the book until I could understand how Dan meant me to see it or even understand it. It seemed to me that every time I found a recipe I wanted to try it called for so many spices that not only did I not have but were not stocked by my supermarket so I thought I’d wasted my money. Worse still, even if I had all the ingredients, I had to make spice mixes up first in order to make what I thought should have been a simple curry. However, since then I have read and re-read over and over again to try and understand how the book is meant to be used properly. It’s not like a conventional cook book where you just pick a recipe, check you have all the ingredients and then cook it…. Nah, Nah, Nah!!!! You just can’t do that with this book. Once you get your head around the fact that you have to prepare loads of spice mixes and a sauce thrown in for good measure before you can even start to think about making up a recipe, you are on the way to making a curry. So once my head was in the right place and I’d accepted that, I set about making a list of all the ingredients that I would have to buy. I got everything I needed (including little plastic pots to hold all the mixes) from a variety of Amazon sellers. Once everything had arrived I then spent an afternoon making up every single spice mix Dan had given recipes for, I just have the base sauce and stock to make and I’m ready to make my first proper curry. Ok, so that’s sounds quite laborious but don’t forget, it’s a one off, those mixed spices I made are going to last a long while, it’s not going to be something I have to do every time I make a curry. In summary I would say this is a jolly good cookbook when approached with an open mind about how it is meant to be used, once you’ve accepted you can’t just find a recipe and cook it immediately like with other cookbooks you’ll be halfway there. The only laborious part is getting all the ingredients in and preparing all the spice mixes, get yourself past that stage and you can then treat the book like you would a regular cookbook. BTW, I’m not daft, thick, stupid, I just got a bit of a shock when I realised how much work was involved before I could even consider making up one of the recipes. The only gripe I have is that my favourite curry was not included in the recipes, Chicken Madras, it’s such a commonly ordered meal in a restaurant.
UPDATE 27/9/21 – Thought you’d like to know, all that early hard work making up the spice mixes etc. was sooo worth the effort. I started off with the Lamb Madras recipe but used chicken instead and it was seriously delicious, it just didn’t have enough sauce per portion for me as I like a lot of sauce so I can dip my naan in. Next I made up a Lamb Rogan Josh, seriously it was to die for and no curry house could ever beat it. I doubled the sauce on that one (same amount of meat just doubled the sauce) and it was the exact right thing to do for my taste. I’m soooo happy! I’m currently looking for another recipe to try and am feeling super confident for the first time in my life about making a decent curry, not just once but over and over again. Have also learned to de-bone a leg of lamb and realised the knife I was using, although very, very sharp, was not actually the right knife to use for de-boning so have invested in a proper de-boning knife so I can do a more expert job without cutting my fingers in the process. If you are a serious curry lover, you just have to get a copy of this book.
24/5/23 – TIPS: I make in big batches and freeze down in portions and I’ve gotten into the habit of using half base sauce and half tinned coconut milk, so if recipe calls for 4 cups base sauce I use two cups of sauce and two cups of coconut milk, also, I never ever top up with water now, it’s always coconut milk, give it a go, it makes the recipes even more more-ish. Also, I don’t cook my lamb first now because it loses some of the flavour, I use it raw and put everything in the pressure cooker or slow cooker rather than a great big saucepan or wok on the hob. Ready cooked chicken is ok to use though.
by tweenage sonsmum
I love Dan, he writes such delicious recipes and is very responsive if you give feedback on his facebook page.
This book is not set out like other recipe books I have, you have to flick through to find what you need, there isn’t a chicken section for example. In some ways this is good though as it makes you really look through the book and helps you discover new things to try.
Definitely read through the recipe before you start, as sometimes you will need to do some steps before you start the actual curry, like making onion yoghurt.
Really pleased with this book all in all, am planning on buying another one of his books soon.
by Rach
The book is fantastic, if you love curry thus book is for you. You make the basic base sauce which is used for all curry’s and you’re good to go, the best part is, you can freeze it so you always have base to go for any curry you fancy from the book. All done in easy to follow steps, partner loves it and I love eating the food he’s made from this book.
by Amazon Customer
Brilliant book
Easy to follow. You do flip from page to page but if you can batch cook main ingredients makes it lot easier.
Cooked a few recipes out of this book and loved each one and lots to choose from