Dan Toombs (aka The Curry Guy) has perfected the art of replicating Indian Restaurant cooking after traveling around the UK, sampling dishes, learning the curry house kitchen secrets, and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeout from your favorite restaurant but in less time and for less money. Dan has learned through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house...but they thank him for getting it right.
Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna, and keema. Popular vegetable and sides dishes are there as accompaniments, and of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.
About the Author
Dan Toombs grew up in California, where a love of cooking was passed on by his family. He began experimenting with Indian cuisine after moving to the UK and started his successful blog of Indian recipes in 2012.
"Toombs certainly knows his curry, and he presents his recipes with clear instruction, insightful history, and a helpful serving of encouragement." -Publishers Weekly