If you like the curries from a UK Curry house and think you can never reproduce these dishes at home, its time to make the purchase of one of these books. What started off as a single YouTube video experiment eventually ballooned into a large portfolio of over a hundred tutorial videos of my recipes, with almost 5 million views, covering virtually everything you would see on an Indian restaurant or takeaway menu. Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes.

I have to admit that the serious curry eaters in my home are my husband and teenage son, whilst I enjoy an occasional mild curry. Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home! These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking. I actually added Quorn to my curry, which gives me the vegetarian option of creating most of the meat dishes as well. Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of traditional and street food style recipes.

In Curry Compendium, Richard Sayce expertly combines both volumes of his best-selling, Gourmand award-winning Indian Restaurant Curry at Home books, with a sprinkling of new recipes, to create the ultimate guide to cooking excellent British Indian Restaurant food in your own kitchen. Available for most recipes chefs in the making can simply scan the QR code with their smartphone and instantly watch the associated YouTube video. Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food. For those that love a good Indian restaurant style takeaway in their own home, this would make an excellent gift this year for the curry-loving family member. Registered office address: Unit 34 Vulcan House Business Centre, Vulcan Road, Leicester, Leicestershire, LE5 3EF.

That adds a whole new dimension, and makes this a cookbook which really is accessible to just about anyone, whatever your cooking skill level. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. If you love eating curry at a local restaurant, why not grab a copy of the book and try cooking your favourite recipes at home? As I said at the start, I am not a cook in any way shape or form (for me to cook a curry, it would be throwing a ready meal in the microwave), but I found this book very easy to follow and the instructions easy to comprehend. The mockup images you see don’t really do justice to the finished product – the high calibre finishing involves embossing and headbands.So, if you are one of the many thousands of happy owner of either of INDIAN RESTAURANT CURRY AT HOME VOLUMES 1 and 2, thank you for supporting me, and please do spread the word wherever you can. I was lucky enough to be given a small piece of poppadom dipped in an odd reddish, oily sauce and just one taste was enough to fuel a lifelong craving for curry. ANYONE can cook a really incredibly impressive meal using the techniques and methods given in this book. Richard lives in the North West of England and dedicates his ‘foodie’ time to cooking, recipes, social media, catering, and of course eating.

Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen, is renowned by his many fans for quality recipes, attention to detail and his affable style. Beautifully compiled with mouth-watering photography and additional images credited to many of the author’s social media devotees, this compendium is a book that will be revisited time and time again, not least for its top tips on scaling up recipes and innovative use of QR codes. Thank you to Literally PR and Misty Ricardo’s Curry Kitchen for the invitation to join the blog tour for the Curry Compendium.

I don’t expect to become a restaurant chef but hopefully with a bit of practice and following the instructions properly I will be able to make a decent curry that people will not only eat but will enjoy.