The Curry Club Book of Indian Cuisine: The Best 250 Recipes [Hardcover]

Pat Chapman (Author)

Book Description

Publication Date: January 18, 1995

This collection of delicious recipes is stunningly illustrated and covers everything from pre-dinner nibbles and snacks to spicy soups and starters; tandoori and tikka dishes; main-dish meat, fish, and vegetable curries; dhals and rice dishes, breads and accompaniments, and desserts.

Product Details

• Hardcover: 288 pages
• Publisher: Prima Lifestyles (January 18, 1995)
• Language: English
• ISBN-10: 1559585668
• ISBN-13: 978-1559585668
• Product Dimensions: 9.9 x 6.9 x 1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #322,142 in Books (See Top 100 in Books)
  • #100 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Indian

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Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars 250 FAVOURITE CURRIES & ACCOMPANIMENTS, June 6, 2000

By 

Julie Browne (USA) - See all my reviews

This review is from: Curry Club Book of Indian Cuis (Paperback)

Curries made simple. Finally! This is a wonderful representation of the most popular curries along with sauces, starters and deserts.

This book is full of mouthwatering photos which is the only way you can decide which of the hundreds of recipes to choose from.

A basic for every kitchen.

6 of 6 people found the following review helpful:

5.0 out of 5 stars The Mutts Nuts, March 11, 2002

By 

J. Cullen (various parts of the UK) - See all my reviews
(REAL NAME)   

This review is from: The Curry Club Book of Indian Cuisine: The Best 250 Recipes (Hardcover)

If you want to cook curry like you'd get in a UK curry house, this is the book you need. There are no substitutes. A lot of curry authors give you recipes their Auntie used. This is not what you get in a restaurant. This book teaches you how to make a bucketfull of the curry 'gravy' they use in most restaurants, and how to adapt it to your favourite curry.

In no time you'll be making curries in 30mins that beat the ones you love from your local curry house.

One word of advice, make sure you put the lid firmly on the blender when liquidising curry sauce.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Fantastic Collection, January 25, 2002

By 

Westley (Stuck in my head) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)   

This review is from: The Curry Club Book of Indian Cuisine: The Best 250 Recipes (Hardcover)

This is my favorite collection of Indian cooking. The recipes cover a wide variety of foods, including soups, appetizers, rice, veggie dishes, and meat dishes. I particularly love the rice and cauliflower dishes. My friends are always impressed when I make a feast of Indian food from this cook book. The pictures are great too. The only criticism I have is that the recipes are written in the metric system.