Product Description

Since the first publication of the popular "Curry Secret", there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Kris Dhillon reveals the secrets of how to create these exquisite new dishes, easily, simply and expertly. She includes all the closely held tricks of the trade employed by Indian chefs, plus some labour-saving ideas and tips to make it even easier when cooking your favourite Indian restaurant food at home. Learn what turns a good cook into a great cook. By using a few simple techniques, transform good dishes into mouthwatering delights that are a feast for the senses.

Product Details

• Amazon Sales Rank: #3708 in Books
• Published on: 2009-03-26
• Original language: English
• Binding: Paperback
• 192 pages

About the Author
Kris Dhillon was born in the Punjab, the region known as 'the food basket' of India.At the age of five, she emigrated with her family to the UK. During visits to her grandmother and aunts in India, she developed a love of fresh Indian food and learnt how to create all the traditional Indian dishes. Kris's passion for good food later inspired her to open her own Indian restaurant. Realizing that people wanted to make Indian restaurant-style dishes at home, Kris wrote The Curry Secret and revealed for the first time the secrets that Indian chefshad kept to themselves since the first Indian restaurant opened.

Customer Reviews

Beware!
I am a big fan of Kris Dhillon and the Curry Secret, rating the original book with a full five stars. However, I am really disappointed with this new version as I was expecting an update of the original, plus new additional "retaurant" style recipes which isn't the case here. What we have instead is a new book full of new recipes ("brilliant" you say) that sadly are not what I would call "authentic" restaurant dishes. For example, I have never ever in my life seen "Pork with Sprouts" (yes - brussell sprouts!) on an Indian restaurant menu! There's Beef Vindaloo, Bombay Beef, Pork Tikka and Yoghurt Curry to name but a few - the list goes on and on.

So, if like me you were expecting something close to the original, then don't go anywhere near this book. If you are up for a challenge and wish to create something a bit more weird and whacky then this is the book for you

Great, but you'll need the first book too
Firstly, this book is great for people who want to make certain Indian restaurant curries and accompanyments at home. It shows you the techniques and ingredients required to create job-lobs of base curry sauce such that you can prepare virtually any curry in the book in 20 minutes, just like they do in restaurants.

I anticipated that this book would be an improved version of The Curry Secret (its predecessor), with extra recipes and some nice photographs. The reality is slightly different: it does have lots of new recipes, some photographs (none of which are as nice as the cover photo sadly) but lacks some of the all-time favourite recipes from the first book. Chicken Korma, for example, is unbelievably missing from this book.

In addition, the new recipes are not quite what I expected. Not all the new, popular dishes you might be used to ordering in a restaurant are featured in the book and there's nowhere you can go online to ascertain whether the one you want is featured. There are, however, some very weird and wonderful recipes that I've never seen in a restaurant, such as the one involving Brussels Sprouts that another reviewer mentioned.

In summary: If you're going to buy one curry book, get the predecessor to this one. If you can, buy them both.

Quite a disappintment
I was very excited when the New Curry Secret was published, especially as it boasted a less smelly recipe for the base sauce, but sadly my batch of sauce had to be placed in the bin. I have used the Curry Secret for over 10 years (I even had to replace my copy as it fell to bits, it was so well used)and the curries I have made have all been delicious, especially the Chicken Tikka Masala! An interesting addition to my library, but it has not exceeded the original and some of the recipes are lacking authenticity ~ what a shame. I will not be recommending this book to my friends.