About Us

I have spent many years gaining access to BIR kitchens by befriending owners and staff. They have given me recipes for base gravies (some refer to them as garabis). The base gravy is fundamental in BIR cooking as it goes into the majority of the curries.

I have also been given recipes for several starters, main meal curries and side dishes. Including Onion Bhaji, Sheek Kebabs, Chicken and Lamb Tikka, Korma, Madras, Rogon Josh, Dopiaza, Jalfrezi, Dhansak, Tikka Masala, Bombay Potatoes, Naan Bread and more.

In four restaurants, I was allowed to video the chefs in action. This E-Book comes with a link to my online video library, over 30 videos of chefs cooking and of me cooking some of the recipes that I have been given.

With this E-Book, the recipes, the techniques, the videos and some practice, you will be producing curries that will be as good as most, and better than many restaurants and takeaways.

Although the recipes provided here are not an exhaustive list, the mainstays on a takeaway or restaurant menu are given - over 60 recipes.

By following this E-Book and techniques shown in the videos, you will soon be cooking curries for friends and family. They will be amazed at your new skills.

Not forgetting, of course, the money you will save by not having to rely on your local takeaway or restaurant.

These recipes are from restaurant and takeaway chefs.

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