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The Curry Guy: Recreate Over 100 of the Best Indian Restaurant Recipes at Home Hardcover – April 17, 2018

by Dan Toombs (Author), Kris Kirkham (Photographer)

4.6 1,542 ratings

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Dan Toombs (aka The Curry Guy) has perfected the art of replicating Indian Restaurant cooking after traveling around the UK, sampling dishes, learning the curry house kitchen secrets, and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeout from your favorite restaurant but in less time and for less money. Dan has learned through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house...but they thank him for getting it right.

Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna, and keema. Popular vegetable and sides dishes are there as accompaniments, and of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

Editorial Reviews

Review

"Toombs certainly knows his curry, and he presents his recipes with clear instruction, insightful history, and a helpful serving of encouragement."
-Publishers Weekly

About the Author

Dan Toombs grew up in California, where a love of cooking was passed on by his family. He began experimenting with Indian cuisine after moving to the UK and started his successful blog of Indian recipes in 2012.

Product details

Publisher ‏ : ‎ Quadrille Publishing (April 17, 2018)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1787131432
ISBN-13 ‏ : ‎ 978-1787131439
Item Weight ‏ : ‎ 1.56 pounds
Dimensions ‏ : ‎ 7 x 0.5 x 9 inches

Best Sellers Rank: #916,824 in Books (See Top 100 in Books)
- #346 in Indian Cooking, Food & Wine

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4.6 1,542 ratings

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Dan Toombs

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Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking after travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home. In other words, Dan makes homemade curries that taste just like a takeaway from your favourite local but in less time and for less money. Dan has learnt through the comments left on his blog and social media feeds that people are terribly let down when they make a chicken korma or a prawn bhuna from other cookbooks and it taste nothing like the dish they experience when they visit a curry house…but they thank him for getting it right.

His latest book "The Curry Guy" shows all BIR food lovers around the world how to make their favourite dishes at home. Each of the classic curry sauces are given, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna and keema. Popular vegetable and sides dishes are there as accompaniments, aloo gobi, saag aloo and tarka dhal, plus samosas, pakoras, bhaji, and pickles, chutneys and raitas. Of course, no curry is complete without rice or naan. Dan shows you how to cook perfect pilau rice or soft pillowy naan every time.

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Christopher Cusack

Great book

Reviewed in the United States on September 23, 2023

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Easy to follow great recipes

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SFXPHIL

Well written, easy to follow book

Reviewed in the United States on September 9, 2018

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As a self confessed Indian curry addict i am always in search of the perfect curry recipe. I hail from the UK which i believe has some of the best Indian restaurants in the world. Restaurants there don't ask how hot you want your curry (1-10), as the very name of the dish dictates the amount of mouth watering delishousness you are going to get. For example a Korma is mild whereas a Phall will blow the top of your mouth off and is rarely seen on an American Indian restaurants menu. The Curry Guys books take UK restaurant dishes and makes them easy to cook with a mostly simple list of ingredients. One item you may have problems finding is Rape Seed Oil. I get mine from Amazon but i have never seen it in any local Californian or Maine supermarkets.

Some people worry that Indian food is too hot for them but most recipes in this book are mild. The combination of herbs and spices is what makes Indian food so exquisite and spicy does not necessarily have to mean hot. I highly recommend this publication for those just wanting to try a few Indian dishes.

21 people found this helpful

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Laser Mike

Great book!

Reviewed in the United States on February 1, 2022

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The BIR curry is a class of its own, for sure. I have spent a lot of time in England and always enjoyed the BIR I ate there and was the goto food over the typical British pub food that is less than desirable to the American palette. I have made two recipes so far and both were excellent. It is a keeper for my cookbook library.

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Alli M.

Wasn’t for me, but would be good for someone more devoted to re-creating takeout curries

Reviewed in the United States on January 22, 2021

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If you love a wide variety of London-style Indian takeout dishes and you are willing to invest a significant amount of time and planning energy, buy this book. I have done some successful cooking from traditional Indian cookbooks and thought this would be a fun addition, as my family enjoys takeout-style Indian. After reading the intro and flipping through the recipes, I realized that it was unlikely I ever would use this cookbook. The print is very small and a lot of it is done in a color format that makes it even more difficult to read. To embark on this curry adventure, a lot of preparation is required, even if you already have a lot of the spices and a basic understanding of Indian-type cooking. Also, my family does not eat shellfish and we don’t like paneer, so a lot of the recipes just weren’t for us.

2 people found this helpful

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Jack Miller

Buy this!

Reviewed in the United States on January 2, 2019

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I lived in central London during the ages of 25-35.
In those 10 years I drank an insane amount, consumed a lot of drugs & did a lot of questionable things.
One constant however was the quality of the London curry houses whether that be brick Lane or St Katharine dock or west end. There was a point in every beer fueled day that a curry house was visited.
Then I moved to America.
Indian restaurant here aren't bad. They're just different.
That drove me to start to learn to cook Indian. Nothing however tasted like London Indian. I got a lot of compliments but it just wasn't the same.
Then I bought this book.
4 mouth orgasms later I can safely say just buy this book.
It really is restaurant level food in your kitchen.
I'd be happy to cook for any cute single women reading this

26 people found this helpful

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Cathy O

Bought as a gift because I like it so much

Reviewed in the United States on November 29, 2022

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My friend who lived in London recommend this book for me a few years ago. I love it. The recipes are delish and easy to follow. I purchased this as a gift for a friend who loves Curries.

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Touchstone00

Finally a recipe book that gets the authentic (British) restaurant curry right.

Reviewed in the United States on January 21, 2019

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I was shooting for the authentic taste of a British curry and I found it. I live in Seattle, Washington and have not tasted a great curry for a while (the better restaurants are just too far or too pricey) - my first Korma was sooooo satisfying. I did buy samosas and Naan from a Pabla Cuisine and stocked up on a lot of key spices, but the rest was following the book.

It's not truly for the casual/beginner I think as there are a lot of parts but once you have your spice mixes and a base made it's amazing! Superb book - thank you.

8 people found this helpful

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MgssCooks

Not for weeknight cooking

Reviewed in the United States on October 30, 2020

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While the book itself looks beautiful, and the recipes are intriguing, they all require an extensive time commitment. Many recipes have 20+ ingredients (some with hard to find ingredients), and almost all of them call for the "base curry sauce" recipe (takes an hour+ to make) which you can make in a large batch of 6 quarts and freeze in smaller servings. I just don't foresee myself planning ahead enough to make the sauce and freeze it to have on hand when I am ready to make one of the equally involved curry recipes.

HOWEVER - I purchased The Curry Guy Veggie cookbook instead, and I am SUPER excited about that book. No base curry sauce, and all recipes are very approachable and sound amazing.

5 people found this helpful

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Top reviews from other countries

Murray C. Canada

Good quality cook book

Reviewed in Canada on July 8, 2021

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This is a high quality book in every aspect. The physical book is well made: the binding, paper and photos are good quality. The print size is easy to read and the page layout allows you to easily follow the text. The author's basic premise is to make a quantity of a basic sauce base which initially takes some time. Containers of this sauce are stored and used to make several different Indian meals by adding additional spices and food items.
The various meals are relatively straightforward, and very flavourful.
Each recipe is described clearly and many have quality photos of the final dish.

Legochef

Gorgeous recipes

Reviewed in the United Kingdom on March 16, 2024

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Received this book as a gift and the recipes are authentic, easy to follow and delicious.

Eirin

The perfect book for British Indian curry house lovers!

Reviewed in the Netherlands on April 18, 2023

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I ordered this book around a year ago and the recipes are yet to disappoint! As an expat couple now living outside of England, we have struggled to find tasty Indian food that lives up to the local British Indian curry houses and this book has truly helped satiate our cravings. I am particularly fond of the chicken tikka masala and onion bhaji recipes, both which have become household staples in our home. I continuously find myself browsing this book for inspiring meals.

The one "downside" with the book is that the detailing of the steps of the recipes sometimes feel a bit misleading. There are a lot of spice mixes or curry bases that needs to be made ahead of time, as well as some meat preparations, all of which are mentioned on different pages (chicken tikka p. X). This often leads to a recipe that seems very straight forward take several hours longer than anticipated or steps can easily be missed. Once you get used to triple checking the recipe, however, you won't be disappointed!

The book is worth adding to anyone's Indian food lover's cookbook collection!

John Bechthold

Amazing!

Reviewed in Germany on January 19, 2019

Verified Purchase

I have owned this book for less than a week, and already made 5 dishes from it.
Every one has been a winner!
I just ordered his "red" book. At the very least, you need this book's "quick" base sauce, and the sauce recipes;
once you have them, you will be the curry king/queen in your neighborhood/family.
The ingredients are surprisingly easy to get, and low cost (local grocery "international" sections, or Indian/Asian markets, or here at Amazon will get you everything you need)- they are just put together in new ways, making interesting new flavors that grab attention.

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The Curry Guy: Recreate Over 100 of the Best Indian Restaurant Recipes at Home Hardcover – April 17, 2018

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