Curry Compendium: Misty Ricardo's Curry Kitchen

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Curry Compendium: Misty Ricardo's Curry Kitchen

Curry Compendium: Misty Ricardo's Curry Kitchen

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Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food. To date his two Gourmand award-winning books, Indian Restaurant Curry at Home Volumes 1 & 2 have sold 50,000 physical copies. A hot, savoury, tangy, smooth, tomato-based curry that’s a firm favourite. My recipe recreates a typical Madras you would eat in a good Indian restaurant. I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers. experimentation, finally gained enough skill and knowledge to be happy with sharing my experiences."

World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review. I like the style of the book, there is a good amount of explanation of the methods and reasons why and the variations you can try, it feels knowledgeable and flexible, rather than the rigid 'do this, do that' you sometimes find. Video Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly.Then add the ginger/garlic paste, stirring diligently for 20-30 seconds or until the sizzling sound dies down.

So, most of it didn't make much sense, although it suggested solid knowledge and valuable tips were being imparted. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author. I like that each recipe has pictures included so you can see what you're making. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful. There's a lot of information on how to learn to cook BIR food.

Featured Reviews

The book is both informative and inspirational. I enjoyed the author’s own recollections of his first encounters with Indian food (similar to my own and many others I am sure) and how he overcome his own reticence to cook such delicious dishes that comprise the British Indian Restaurant style which the book focuses on. In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen.

I enjoyed this book, I loved the variety and how easy the recipes seem to be. I can’t wait to try them. Thank you to NetGalley, Misty Ricardo’s Curry Kitchen, and Richard Sayce for an Advanced Copy of this book as well as letting me participate in this book tour. All opinions in this review are my own. It appears that the book might be self-published, since no publisher is listed -- only the name of the author's British restaurant, Misty Ricardo's Curry Kitchen. Besides curries, there are many recipes for side dishes such as dhal, keema peas, and many aloos. There are rice and bread recipes, side sauces such as mint and green chutney, and even mango lassi.Misty Ricardo's Curry Compendium is perfect for anyone who wants to start cooking BIR style food at home and is unsure of where to start. Everything is described in fantastic detail, from the basic ingredients and spices, to cookware, how to make the perfect base gravy, upscaling ingredients and techniques to make the dishes as authentic as possible. The beauty of many of the recipes in Curry Compendium is that they can be made in advance,” said Richard. Next add 75ml of base sauce. Stir into the sauce, and leave on high heat until the sauce has reduced a little, the oil has separated and small craters form around the edges again.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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