Each recipe has its own QR code so for those wishing to see it being made you can follow the QR code to the you tube video. Curry Compendium by Richard Sayce is the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home.

So I did really enjoy reading this book, tried a few of the recipes and watched the youtube channel. It even goes into the differences about why a restaurant / takeaway curry tastes better than a homecooked one (with a lot of it down to cooking heat) and why it is a good idea to pre-cook chicken for use later in your curry. Turn up the heat to high while stirring frequently until the oil separates and small dry craters appear around the edges of the pan.Richard Sayce's two books, Indian Restaurant Curry at Home Volume 1 and 2, have each won the Gourmand World Cookbook award for best UK Self-Published Cookbook, 2019 and 2020 respectively, and have sold many thousands of copies in the UK and abroad. Then add the ginger/garlic paste, stirring diligently for 20-30 seconds or until the sizzling sound dies down. My teenage son was very impressed by the layout of the recipes, and by the addition of the QR codes, which allow you to watch YouTube videos for many of the recipes before you start to cook. 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 QR coding is a wonderful idea and how better to follow a chef in your own kitchen on YouTube, pause, rewind at your own leisure.

I so agree with this above, I found this book very easy to follow and it was a hit when I made Chicken Rezala for my husband with Pilau Rice and some Naan breads.

The author provides a lot of tips at the beginning of the book and explains how she became a fan of curries. Last Christmas was a wash-out for many Brits, so this year thoughts are turning to making this one to remember.