One of Waterstones bookseller’s favourite go-to cookery books, Dan Toombs’s first book The Curry Guy became a national bestseller. Now he’s back with a host of new recipes to make making the perfect curry even easier. Dan Toombs, aka The Curry Guy, has perfected the art of British Indian Restaurant (BIR) cooking. In his highly anticipated new book, Curry Guy Easy, Dan shares the secrets of fuss-free curries, the ones that can be made in half the time of more complex dishes but still taste just as good as the takeaway. Dan has been besieged by requests for more curry house favourites, ones that can be cooked with very little equipment and faff, and without all the need for complex restaurant preparation. Here he shares long-awaited recipes for the likes of Chicken 65, Black Dhal, Aloo Chaat, Simple Dosas, Prawn Balti, Lamb Keema Saag, and many more mouth-watering favourites. Whether it’s getting your curry cooked and on the table speedily, or doing minimal chopping and mixing before popping into a pan to simmer away happily, Dan’s dishes mean you spend less time on the washing-up and more on the enjoyment of eating. For BIR food lovers all over the world, this is an essential guide to making their favourite recipes at home. Dan has spent years researching the methods and secrets of Indian chefs and here he distils that knowledge into a fabulous collection of 100 simple, delectable dishes.
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