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.
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