I enjoyed this book, I loved the variety and how easy the recipes seem to be. I can’t wait to try them.

Thank you NetGalley for my complimentary copy in return for my honest review.

Prepare yourselves, because I am about to rave about this book A LOT!!
This is honestly one of the best curry cook books I’ve ever come across, and as a self-confessed foodie I have looked at my fair share and then some. The book explains some of the fundamental differences between making these dishes in a restaurant kitchen and in your kitchen at home and what, if any, difference that might make to the finished dish. This alone sets this book apart from many other curry cook books. Another thing that I really liked about it was the list of suggested equipment that you would need. The list was realistic and largely made up of things that most of us will already have in our kitchen at home.
Now onto the recipes,..there’s a wide array of starters, mains, sides and accompaniments, all beautifully photographed, enough to make you salivate just looking at the photos. There are some British favourites such as tikka masala and rogan josh, but there are also some that I’ve never heard of, especially those that are hotter than a phal, so there really is something there to cater to everyone’s preferred level of spice.
The final thing I particularly want to highlight is the chart in the back of the book to help with the calculations if you want to increase the amount of portions you are cooking, even down to the suggested type of cooking vessel to use.
In conclusion, I love this book, every house should get one and in years to come the pages of the family favourites will be stained and grubby, showing how well loved the book is!
My thanks to NetGalley, the publisher and the author for allowing me to read this book in return for an honest review.

Oh my gosh! I’m so excited by this cookbook! Rating: 5/5. Many thanks to NetGalley and the publisher for the eARC in exchange for my honest opinions. I am hoping to get a hard copy of this wonderful book! The descriptions and beautiful pictures will have you drooling with anticipation.

There are recipes for so many different kinds of curry with easy to follow directions; and the included QR codes direct you to YouYube videos where techniques are demonstrated visually.

The first chapter has so much useful information; don’t skip it to get to the recipes. There are tons of hints such as how to avoid a harsh tasting curry, an explanation of the spices and how to get the most out of them, and the fact that so often high heat is necessary. I would usually be tempted to turn the heat down when things get really bubbling.

Pre-preparation is explained and it makes so much sense to have a base gravy on hand, pre-cooked chicken or lamb, and a mix of spice powder already made up. This makes the actual cooking of the curries so much faster and easier. All of this pre-prep can be done in bulk and frozen for future use. And it’s great that most of the curry recipes are for single servings, with upscaling directions included; sometimes it is not as easy as just doubling or tripling everything. This makes it so easy to make any amount that the cook desires.

Besides curries, there are many recipes for side dishes such as dhal, keema peas, and many aloos. There are rice and bread recipes, side sauces such as mint and green chutney, and even mango lassi.

The Onion Bhaji are to die for! The Tandoori Chicken was delicious and the Vindaloo had such spicy goodness. I am inspired to try so many more of the recipes such as a sweet curry like Kashmir.

This book really opened my eyes as to how easy BIR (British Indian Restaurant) cooking can be and how to get good tasting curries right at home.

I'll wager that this would be a useful book, if it were in hard copy -- and if the digital formatting problems were actually straightened out in print.

As a Kindle book, it was unreadable. I lost count of the number of times parts of two sections were juxtaposed within each other, so that neither made sense. Or that the font suddenly changed mid sentence so that the 8- or 10-point paragraph suddenly became a column of single words in 48 point. Or a 4-step recipe showed us only step 1 and step 4.

One example: "Folding samosas takes some practice. The ones you see in the recipe photograph had

(blank line, then shifting immediately to:)

"Chicken Pakoras

"Pakoras are a particularly popular Indian restaurant/takeaway snack . . . "

Another: "Regular chilli powder is fine minutes until the filling mix is dry."

Another: "In a large frying pan on low-medium and tandoori masala."

So, most of it didn't make much sense, although it suggested solid knowledge and valuable tips were being imparted. I really like the inclusion of QR codes in the text that allow readers to jump directly to YouTube videos by the author.

It appears that the book might be self-published, since no publisher is listed -- only the name of the author's British restaurant, Misty Ricardo's Curry Kitchen.

Thanks to NetGalley and the author for a look at this manuscript.

My first time reviewing a cook book.

A knowledgeable friend told me in no uncertain terms that I had to get this book, that Richard Sayce writes the best and tastiest curry recipes.

I like the style of the book, there is a good amount of explanation of the methods and reasons why and the variations you can try, it feels knowledgeable and flexible, rather than the rigid 'do this, do that' you sometimes find.

The true test of a cook book is measured in years, how often you keep coming back, and how the things you learn influence go on to your cooking, but after trying two of the recipes I'm convinced and given the time and the ingredients can see myself working through the recipes, and being a fount of all knowledge on curry methods and recipes at dinner parties.

A great success.

Thanks to Netgalley and Misty Richardo's Curry Kitchen

I received this book from the publishers via Netgalley for a review. Very good book with clear recipes and easy to follow instructions to make restaurant Curry's. Loved it highly recommended.

This cookbook is a perfect resource for people wanting to expand their knowledge of curries and how to cook them. There is a large variety of curries in the book to try and the recipes are well set out and easy to follow.

Good introduction to preparing at home the curry dishes popular in England. The author demonstrates a passion for the topic and shares recipes that developed over the years. Although English, the recipes use U.S. measurements making it easy for Americans to prepare the dishes. The recommendations for places to pick up ingredients are only in the UK besides mail order from Amazon, however, finding the ingredients should be easily in a large city of the USA these days. The author provides a lot of tips at the beginning of the book and explains how she became a fan of curries. The recipes in this book also correspond to a Youtube channel where you can watch them being made if interested.

I loved this book. It gave me so many ideas for meals, the whole family are impressed. It gave huge insight into the mixing of spices. Cooking has been given a whole new life in my house.

So I did really enjoy reading this book, tried a few of the recipes and watched the youtube channel. But the best bit was the ending of the book were he went into Indian restaurants and explained how they managed to make meals so quickly. Also reinforced my thoughts on mark up.

Also liked the links to online shopping.

All in all very useful and would thoroughly recommend

I was given an advance copy by netgalley and the publishers but the review is entirely my own.

My thanks to the author, publisher and NetGalley for an ARC of this cookbook in exchange for an honest review.

If you've ever wondered why your curry has turned bitter or doesn't taste :just right" then look no further than Richard Sayce's Curry compendium. A large chunk of this cookbook is filled with very helpful information on choosing the best spices and ingredients to make the perfect curry.

There is a section as well devoted to the equipment and correct temperature at which a curry dish should be prepared. There are explained in great detail in the first few chapters. I used to used my pressure cooker but I can see how that doesn't always work for some meats and vegetables now that I've read this book. Some curries need to be cooked in smaller batches to maintain great flavour.

If you read this cookbook/guide carefully, you will be able to churn out Tikka Masala, Rogan Josh and a whole host of your favourite dishes.

Be prepared for some high heat for your taste buds as well as in the kitchen as you serve up some of the delicious recipes in this very well written cookbook. Happy cooking!

I received an advance reader copy of this book to read in exchange for an honest review via netgalley and the publishers.

Curry Compendium is the most amazing book on cooking curry's from scratch that I have ever come across!
This book has so much information within its pages and had my mouth watering all the way through.
With so many people at home I isolation during lockdown and at first not much choice to have a takeaway, so many more people have begun to try their hand at making their own delicious curry's, from scratch.
This book will help you do that!
I loved how the book even gave advice on which equipment to use!
All the classic curry's such as Kikka Masala, Madras, Rogan Josh, Korma and Jalfrezi are all featured in this book along with many more!
I've screenshot loads I want to try my hand at from within this book!

What a wonderful book to find out all the wonders around curry making

Such an informative book, it is so much more than a recipe book. This is a reference book that you will continuously turn to for ideas and help.

If you enjoy eating curry, you have to get this book

Thank you Netgalley and Publisher for ARC

I enjoy cooking, and I have several curry recipes that are tried and tested .Unfortunately after looking at this book, I don't have any new ones. I am afraid I did not like the cooking techniques or recipes, in this book. Also as I am vegetarian, I was not impressed with the lack of new vegetarian recipes. Sorry not for me, but thanks to the publishers for letting me have this book.

Curry Compendium is a comprehensive recipe and reference guide for anyone passionate about making British Indian Restaurant food at home. It is bursting with a variety of recipes for mains, starters, snacks and ideas for creating your own feast. Lots of additional information and tips are included, and he book is filled with mouth watering photographs. It would make a great gift for the curry loving cook in our life.

I was eagerly waiting to read and to get this book since it was titled Curry Compendium. I was expecting more vegetarian recipes than were offered. Very disappointed. If you're a carnivore then you'll enjoy these recipes..

This book is brilliant!!
At first, this book looked very intimidating - it had LOTS of information, and lots of ingredients that were new to me. However, the more I went through the book, I became more used to the recipes and the styles etc.

There is just so much inside the book. I love how it's broken down into sections and I love how the opening chapters of the book really explain the ingredients/methods, as well as pre-preparing your ingredients.
Not only is the book filled with tons of info, the photography is beautiful - it makes you want to make every single dish. Everything just looks so appetising.
Thoroughly recommend this book!! (Even if it seems difficult or intimidating at first, stick with it and I promise it gets easier!)

I received a copy of this book through NetGalley in exchange for an honest review.

This was an interesting recipe book!

As a reader in the US I'm not familiar with the culture around British Indian Restaurants, which this book focuses on. Sayce notes that most BIRs are owned by Bangladeshi families, which explains part of why the recipes are so different than what I was expecting for Indian food. Unlike Southern or Northern Indian food we see at restaurants in the US, there are all kinds of Indian recipes in this book with a British twist as well as Kashmiri recipes.

I like that each recipe has pictures included so you can see what you're making. I'm confused why Sayce refers to the base of a curry as gravy and a few other points, but the recipes are thorough and helpful. There's a lot of information on how to learn to cook BIR food.

Overall an interesting peak into BIRs in the UK.

WoW..............This new Book "Curry Compendium" by Richard Sayce was a breath of fresh air........ Everyone I know Loves a good take away curry whether it's a meat, fish or vegetable curry. So, this book was a great find for me especially as I love to learn how to cook a good curry from scratch - Plus, to know what ingredient that has been added and how it was prepared and cooked.

This book is wonderful throughout and is crammed with so much information from your cooking vessels you use. I.E. an aluminium frying pan, to a Large saucepan, stock pots to cast iron pans. Wooden spoons to your measuring spoons etc to what spices, ingredients etc to use to make these lovely meals.
"Everything is explained what is best for what dish you are creating. A great guide to recreating British Indian Restaurant favourites from the comfort of your own home! and you can recreate superb British Indian Restaurant food at home with the works of Misty Ricardo's Curry Kitchen"

"Richard Sayce, is the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. Having sold more than 50,000 copies of his first books, and amassing over six million views of his recipes on YouTube, there is a huge appetite for this new Magnus opus packed with mouth-watering, easy-to-follow recipes"

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.....He loved it and asked for it again......The lovely thing was; it wasn't from a Jar or a take away - I made it from scratch and with love. I knew what was in this meal and I did not feel guilty.

This book has every recipe you need for a wonderful meal from the classic curries -
Rogan Josh, Tikka Masala, Madras, Bhuna, King Prawn and Mushroom Bhuna, Jalfrezi, Dhanak, Vindaloo, Korma, Mango chicken etc
to X hot Curries if you are brave enough!
To mouth-watering side dishes Saag Aloo, Panaar, Aloo Gobi to Pilau Rice, Lemon rice, Naan breads and how to make lovely onion salad and mint sauce to go with your meal.

I made Tomato and Chilli chutney last week and 1 jar has already been eaten it was delicious with cheese etc.

I love the street food section - Chicken 65 which is one of the classic dishes in South India which is spicy and made with deep fried chicken with a tangy thick sauce....This sounds Lovely and will be made one evening. Massala toast, to a Bunny Chow to Chilli cheese on toast.
The shopping list at the end of this book was excellent...........and so helpful for future dishes or to restock my pantry.

This book is brilliant and I highly recommend this new curry book. 5 Big stars from me and a happy Hubby!!!

Big Thank you to NetGalley and the publisher and Richard Sayce the author for a review copy. I am looking forward to make some more delightful meals and maybe a dinner party in the future when I get more likes from my Hubby who is my Guinea pig. lol.

https://www.goodreads.com/review/show/4178936445

Curry Compendium is a very well written and understandable British Indian Restaurant takeaway tutorial guide with recipes by Richard Sayce. Due out 10th Sept 2021, it's 320 pages and will be available in hardcover and ebook formats.

I love British style Indian takeaway. I was a student for years in London and although I'm sure it's probably possible to find ethically sourced Latvian cuisine carefully prepared by left handed Danes in medieval costume in London (because you can get nearly -anything- in London), it was always always Indian food I came back to and which kept me firing on all cylinders (more or less) during my studies. I have so many favourites: dhal, saagwala, fiery vindaloo, paneer, aloo, biryani, and my wonderful beloved butter chicken. All of them without fail are here in their glory, just as I remembered.

The word in the title "compendium" really applies here. This is a comprehensive volume, built up meticulously from beginning information, ingredients, tools, supplies, and the fundamentals, through to finished dishes with sides and accessories. The chapters are arranged thematically: intro and fundamentals, how to start, and beginning tutorials, through cooking methods and equipment, premade ingredients (masalas, pastes, and bases), starters, classic curries, special dishes, extra hot curries, vegetarian curries, side dishes, rice & bread, sundries, street food (!!), and scaling up recipes to feed more people.

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in standard metric measures. Special tools and ingredients are also listed, along with yields and step-by-step preparation directions. Nutritional information is not included. Some of the ingredients will be easily sourced at any moderately well stocked grocery store, but many will require a specialist grocer or large international food retailer.

The photography throughout is clear and colourful. All of the recipes contain one or more photos. Serving suggestions are appetising and appropriate.

The book also includes several handy appendices: a fascinating glimpse inside an Indian restaurant kitchen with linked films on youtube, a shopping/larder list for cooks stocking up their kitchen, and an abbreviated online resource list with links to suppliers. The list is slanted toward readers in the UK, but readers elsewhere should be fine with online searches to find suppliers in their own areas. The index is basic but does include recipes by name (not ingredient).

This is a wonderfully complete and up to date volume with masses of delicious recipes.

Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.