The Curry Secret: How to Cook Real Indian Restaurant Meals at Home Paperback – March 27, 2008

If you love Indian Curry you simply must get this book, its small but full of authentic UK Indian Resturant recipes. The first thing was the book arrived from the UK 5 weeks before it was supposed to. I guess Amazon dont realize that small parcels get here within 5 business days. Fantastic service, beating a book sent from Vegas by 2 days !!!The book is full of recipes that i remember from growing up in the UK with an Indian restaurant in every town sometimes more. My favorite was the "Taste of Raj" on the Upper Richmond Road just outside of Richmond Surry. Their Chicken Jalfrazi was the best i ever tasted. I cooked the Jalfrazi from "The Curry Secret" and it tastes very similar to how i remember it in the UK.I also purchased "The New Curry Secret" which has all new recipes and is full of inspiring pictures (which the original sadly lacks) I am looking forward to cooking more of these dishes over the coming weeks and months. Now all i need is some warm beer LOL

Kriss Dhillon's The Curry Secret is a small, but effective, book detailing a system for producing numerous Indian curries quickly. Really, the book is about ONE recipe, the base sauce, and all the combinations using that recipe as an ingredient. The book also includes recipes for side dishes, which I haven't tried, having favorite recipes for similar dishes from other cookbooks.Dhillon's curry system allows cooks to prepare a week's worth of dinners in an hour or so in the weekend. The cook can prepare the sauce, get the meat (for carnivores) ready and freeze, make a large quantity of a delicious rice dish (rice holds beautifully in the refrigerator), and perhaps make another side dish (dals, Mulligitawny soup, and samosas are favorites that store well). With these dishes, the cook can finish off a fresh curry for the day while warming the side dishes. Thus, the cook can have an exquisite meal ready in about fifteen minutes.

I'm a big Indian food fan and there's some great recipes in this book! Techniques for how to create the base used in many curries are depicted well. It's a simple read, which is great when you just want to get the cooking job done. The only thing I would say about the base technique is that you need to be organised and you'd either want plenty of freezer space to store the base or be eating a lot of Indian food to make use of the base recipe effectively. But for the price I'd recommend it to any home chef.

This low budget cook book is really worth the pennies.There are loads of recipes which are really good. Although I'm a professional chef I don't really have that much of an experience on cooking Indian food.Recipies are very simple and straight forward.I would suggest this one to each and every one out there.This is not a coffee table book but is something you want to cook from over and over again.And actually I've bought it twice. Lost the first one and had to order it from Amazon again.

Since moving to Australia I have missed the great "British" curry. I read the reviews of this (both 5 star and 1 star) and decided to take the plunge as it was only $7 on the Kindle. Best $7 spent I tell you.To me, the curries taste like the ones I used to get at the takeaway I kid you not. I made the sauce exactly according to the book from stage 1 which looks like snot to stage 3 which looks bland. However, persevere and use the spices and herbs recommended and you will end up with a great takeaway version of curry.The onion chutney and mint yoghurt are exactly what you get in the shops and I put all the naan ingredients in the breadmaker and cook them on the BBQ hotplate and get fabulous results.I know opinions on this book are split and I was genuinely concerned making the sauce which looks awful recalling on the one star reviews but I am delighted with the results as are my entire family. Saturday nights are curry nights once again!I have taken authentic Indian cookery classes and agree the curries are not the same as those but if you hanker after British takeaway curry you will not be disappointed.

If you want to make genuine British curry, this is the book for you. The directions are simple, but not intuitive. When I read the directions on making the curry sauce that is the base for most meals, I thought "this can't be right, where are the spices ?". Just ignore your personal feelings, just follow the directions, and you will end up eating something very close to the curry you could buy in any town in the UK.

This book is an excellent resource for anyone who frequently cooks Indian food, or who might want to cook a variety of Indian dishes for a large group. The base recipe sets up the cooking... and the cook simply modifies a few ingredients to prepare a wide variety of dishes. Very very useful cookbook!