Introducing the definitive guide to recreating British Indian Restaurant favourites from the comfort of your own home
Lockdown saw a surge in people trying to recreate restaurant flavours at home – and now Brits want more inspiration as they get bolder in the kitchen
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.
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. 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.
Curry Compendium includes starters, side dishes, curries, rice and bread, along with a generous portion of vegetarian, traditional and street food style recipes. Readers benefit from supporting YouTube tutorials for the majority of recipes, each with a QR code to scan with a smartphone/tablet to watch online instantly.
Research from Bray Leino points to lockdown leading to an overwhelming rise in home cooking: 55% said they are ‘cooking more from scratch as I’m spending more time at home.’ Interestingly, the group most likely to agree with this statement was 18-34 year olds. Their 2019 report identified this group as most likely to eat fast food and use ready meals, so we’re seeing a huge behaviour shift that will impact for years to come.
About the Author – Richard Sayce
Richard Sayce, the man behind the Misty Ricardo’s Curry Kitchen, has many years of experience in the world of Indian food. To date his two Gourmand award-winning books, Indian Restaurant Curry at Home Volumes 1 & 2 have sold 50,000 physical copies.
Richard lives in Cheshire, England and devotes his time to the world of Indian cuisine – cooking, learning, experimenting, and sharing knowledge. His forthcoming new book (the eagerly anticipated Curry Compendium) will be published in September 2021. To relax, Richard enjoys swimming, real ale, music, eating out, and cooking with friends.