Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen

I love Indian food & for years have been using curry recipes found on the internet. Some have been ok, but nothing like the real thing. Then I noticed this book on Amazon & thought, "why not?" It's unlike any other recipe book I've had; head & shoulders above the rest in fact. For a start it's interesting, informative & a proper good read. There's even a bit of humour thrown in. The recipes are all well known dishes, colourfully illustrated & clearly explained with lots of useful tips. After a couple of days preparing the "mix powder", "base gravy" & "pre cooked lamb" I got the cooker going tonight & cooked a Lamb Bhuna with Pilau Rice. It was beautiful. All the taste & amazing flavours you would expect in a decent Indian restaurant, which is exactly what the author claims.

This book is absolutely great. We will never get a curry as nice as we make at home now. It’s beginning to become a bit of an addiction! Firstly, the books are clear, easy to understand and so well organised. It makes cooking a pleasure. Everything has been thought of and explained well for new BIR cooks like me. The first couple of meals I made, there was a slightly bitter taste which I couldn’t work out. I then realised I wasn’t cooking my spices out enough. (Usually the curries are cooked in a similar order... oil, infusion, onions, ginger and garlic paste, then spices). It says in the book, cook them for 30 seconds but I usually cook for slightly longer with a small amount of base gravy to prevent burning. It can seem daunting having to make mix powder and base gravy etc, but once everything is made, the curries come quick and easy. I would recommend freezing base gravy in tubs and watering down just before use. Batch making ginger and garlic paste and freezing in ice cube trays. We also freeze coconut milk to save wasting it. A little electronic coffee grinder has worked very well for us for making the spice mixes. We have an induction hob so bought a 28cm stainless steel pan for cooking. We also have volume two which has a handy up scaling chart. Before we knew about that, we once tried doubling everything up to cook for two and failed due to being too spicy. I also have the Curry Guy book but rate Misty Ricardo books over that. Mainly due to how well explained and laid out everything is in these books. Enjoy.

My parents and many in their generation hate what they perceive to be curry and when asked why, it's because they do not like 'perfumed' or 'spicy' food. What this really means is that when they were younger when they had 'curry' it was essentially excessive cumin, chilli and rubbish food. I did not try my first curry until I was in my twenties as a consequence. It is an experience I remember. It was instant love. The author reaches the same conclusion- curry (or more accurately, British Indian Restaurant curry) is an incredible thing. On the downside I found many of the recipes to be a bit 'samey'. On the plus side, the food is delicious with common underpinning techniques. The YouTube videos help immensely. It's all about the sauce! And the spices. And the cooking temperature. And.....well you'll just have to read and watch it!

The book is a soft cover and I must admit I prefer hard cover .for long life. Although the construction of the book looks decent in comparison to some soft cover books. My main reason for buying this book was to find a really good Indian chicken curry recipe. My main criticism of the book is it reminds me of a politician sitting on the fence because it does not give a specific and direct recipe instead it suggests trying all sorts of different additions which apart from being very expensive to obtain all of these extra ingredients it would take a long time to find my ideal recipe. I didn't want an open-ended solution! So for me it is not the answer to my search but a range of possible answers. I decided to keep the book because there is some good general curry preparation ideas in it. But disappointed I am still looking for a decent directly specified Indian take-away chicken curry recipe.

I want to buy one for every curry loving person I know, because the food in this book is mouthwatering. We’ve made the base gravy (which the kids love as it is) and made 3 curries so far: jalfrezi, korma and the staff curry (so named because it’s the curry that most restaurant staff will make for themselves) and all were excellent, and tasted better than any other jalfrezi, korma and nameless curry we’ve been made before. The base curry does take 2 hours to make, but each of those hours are ‘leave to simmer’ after a couple of minutes prep and adding ingredients, so it’s no hardship. That then makes enough for 16 individual portions. Each portion then takes roughly 10-15 minutes, so curry night in our house is relatively quick to get ready for now! Everything is explained so well, down to where to get ingredients from: it’s like everything was thought of…even if you’re a beginner cook, you will easily be able to follow this book. I’m so chuffed with this recipe book that I’m buying one for Christmas for everyone I know who loves curry. It’s a no-brainer. Get this book if you love curry; you will not be disappointed.

Recommended to me. Cooked fantastic curries - better than takeaways. Worth the prep time.

This is perfect for anyone wanting to make authentic curries! Yes you might have to dig around a bit to find all the ingredients (especially here in Spain, where spicy food is not popular at all with the natives), and you need to take your time with preparation, but the results are beautiful. Totally recommended

Loved it. The base sauce is amazing. I missed the cooking the onions for an hour but it still tasted amazing. The korma was korma. (I live in Australia where the curry is really different from English). I’m so glad I bought it. Have ordered book 2 also

Excellent addition to any chef's library.

This curry cookbook is, for me, “The One”! I have been cooking Indian food at home for about 15 years now. I have many curry cookbooks for both traditional and British Indian Restaurant styles; I’ve taken Indian cooking classes at restaurants; I’ve bought the Craftsy classes on Indian cooking. My friends and family have always told me that my curries are “good” but I was never “great”….until now! Having been made aware of Misty Ricardo through his excellent YouTube video channel as well as Facebook, I thought that if he put the care and detail into his cookbook that you find on his videos then this book was a must purchase for me. After making his base gravy and trying 3 of the curry recipes so far (Madras, Tikka Masala and Ceylon), I have been formally declared “Great” and informed by family and friends that they have never had better curry before-either at my home or a restaurant. Although people’s tastes in curry differ, if you are looking to upgrade your restaurant style curry skills – this book will take you there. The cookbook has excellent pictures, clear and concise directions, and includes links to Misty Ricardo’s YouTube channel where you can watch the words and pictures come to life. The book also includes information on equipment, ingredient explanations and sources, and the basic cooking method for using his base gravy. I cannot recommend this book more highly……if you are still wandering the desert looking for a cookbook that may change your curry-making life – buy this one. It may turn out to be the Holy Grail curry cookbook for you that it is for me!

This book is the best Indian cooking book I have bought and I have a lot. Great explanation on techniques. A great logical method on the stages of cooking. The butter chicken tasted just like a high end Indian restaurant in the UK.