Chef, author and blogger
If you want to get a handle on how to cook an authentic curry, get this book. I’ve learnt so much from it and consider myself now to be a brilliant curry maker for an Englishwoman. She’ll explain the ingredients, the tempering of spices, the onion base, the mix of whole and ground spices, the use of kashmiri chillies which aren’t very hot but add depth of flavour. This is your handbook for curry making.
Director, Network London PR
It has become the curry bible – and it the most comprehensive, and fascinating, selection of recipes.
Author and chef
An essential primer for those venturing into Indian cookery.
Journalist & food blogger
My go-to curry book. This is my Indian comfort food.
A Food Historian Cooks
For unpacking the basic principles.
Iqbal Wahhab, OBE FRSA, Chief Executive Officer, Roast