Preface

Preface

By
Dan Toombs
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849499415

I started writing The Curry Guy blog back in October 2010. I wanted to share a few of the Indian-inspired recipes I’d developed while enjoying my passion for cooking. I’d been experimenting with Indian cookery for about 15 years so this was a way of taking it all up a notch. The thing was, I didn’t want to go to all the work of writing a blog if no one read or tried my recipes. I needed a gimmick.

So it was that in March 2011, I announced to my family that I wanted to cook and eat nothing but Indian food for a whole year. Breakfast, lunch and dinner, we were going to get to know Indian food like few people outside of India did. Assuming that this was just one of my many silly ideas that I rarely followed through, my family agreed to give it a go.

I had opened a Twitter account to help promote my new venture, and shared my recipes there. In the beginning, nothing much happened. I’d write and post a recipe and no one seemed to be listening. I was enjoying teaching my kids to cook so I managed not to get too discouraged, and kept writing.

Things took a turn for the better when the Mail Online, the Mirror and the People heard about my quest to eat and cook only Indian food for a year, and published stories about my family and me. We were actually well into our second year by then and the stories worked. That week in 2012 my readership rocketed from hundreds to thousands.

The collection of recipes I have for you are the result of what I’ve learned from my visits to many outstanding chefs, and the interaction I have had with my loyal blog readers. You might wonder how a guy from Turlock, California who had never tried Indian food until he was 22 could write about British Indian restaurant (BIR) style meals and, more importantly, get them right. It was my readers who started asking me questions like why is it that the rogan josh in this or that Indian cookbook tasted nothing like the rogan josh they enjoyed at their local curry house? Why was it that chicken tikka masala or chicken korma were different from their local takeaway to when they made it at home? To be honest, I was stumped, as I was experiencing the same frustrations.

Things were about to change, however. Where at one time curry-house chefs kept their secret recipes closely guarded, I soon found that they were more than happy to invite me into their kitchens in exchange for a mention on my blog and on Twitter. Many have become friends and people I know I can rely on for recipes and advice.

Whenever I could break away from the day job, I visited restaurants, learning first hand the recipes that millions of people in the UK and around the world wanted. I learned not only the recipes but many tricks of the trade.

In this cookbook you are going to learn to make many of the most popular classic British curries, tandoori dishes and sides, along with getting advice on making them perfect for your personal tastes. These recipes are the real deal! We all have that amazing curry that we must order each time we ‘go out for a Ruby’. I hope this book will give you the information you need to make that dish at home.

One thing is certain. In order to get BIR style food right, you are going to have to do some forward preparation. There’s no way around this if you want to get it right. Once you’ve done the prep work though, you will be able to whip up amazing BIR curries in 10 to 15 minutes! In the time it takes to pick up your favourite Indian takeaway, you could be sitting down to a selection of delicious starters, curries, rice and naans that are even better and a lot cheaper.

Undoubtedly, there will be those who scoff at the idea of cooking a curry using a base curry sauce or adding a prepared curry powder. For decades, curry houses around the UK have prepared curries in this way, creating hugely popular dishes with the ingredients that were available to them. These curries aren’t authentic Indian but they are authentic British curries, and as a nation we’re crazy about them!

One more thing … I’d love to help you with any recipe questions you may have. I’m just a tweet or Facebook chat away (@TheCurryGuy) and I’m here to help.

Happy cooking! Dan

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again