About the book:
Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they’ll share their secrets for authentic, taste-tingling curries that are easy to create at home.
Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You’ll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences.
Tried and tested by experts using readily available ingredients and exquisite flavours – red hot results are guaranteed every time.
Publisher: Dorling Kindersley
Publication Date: 2015
Size: 231 x 279mm
About the authors:
As a boy, Vivek spurned family expectations by announcing his intentions to become a chef. After catering college, he joined the Oberoi Hotel group as a specialist in Indian, cuisine, first working at their busy flight kitchens in Mumbai. He then moved to the Grand Hotel in Kolkata, before being fast-tracked to Indian chef of the Oberoi’s flagship Rajvilas in Jaipur – at the age of just 26. From early on, Vivek read Escoffier and devoured books by Marco Pierre White and Charlie Trotter. When Iqbal Wahhab, the founder of The Cinnamon Club in London, approached him with ideas of marrying Indian flavors with Western culinary styles, Vivek saw his opportunity. Since opening in 2001, The Cinnamon Club has redefined expectations of Indian cooking, by liberating it from the straitjacket of tradition and crafting a brilliant and exotic marriage of Indian and Wester cuisines.
Das is the founder chef of Rasa restaurants in London. Since starting up in 1994, he has created a new awareness of regional Indian cuisine. With a humble upbringing, Das learned traditional cooking skills and vegetable gardening from his mother. Now, through his restaurants, he passionately champions the simple, subtle flavors of Keralan food, offering his customers a fresh alternative to typical curry-house dishes. Das has published three cookery books about his native cuisine, and organizes annual festivals promoting Indian food and culture. He conducts weekly classes in London and has a cooker school in India, teaching traditional techniques. Through the school, he aims to encourage healthy home cooking and ethical living. Das lives in London, taking regular trips to Kerala to seek new flavors and spicing for his customers’ delight.
G. Sultan Mohideen
Winner of several awards, which include the Ched De Cuisine Award in 1995, the Chef of the Year Award in 1998, and the Culinary Czar of Indian Cuisine Award in 2006 and 2014, Sultan is no stranger to accolades. After completing his post-graduation from the Oberoi School of Hotel Management, New Delhi, he went on to work in premier 5-star hotels, establishing himself as an institution in Indian cuisine. He has the distinction of having catered for 30 world leaders, including the Clintons and Tony Blair. His research on the gastronomical heritage of the Dravidian Kingdoms of Pandiya, Chera and Tippu Sultan’s Kingdom earned him the Dr. Ambedkar Puraskar award from the Karnataka government. He also has a book to his name, Samiyal Sultan, which is a collection of his weekly columns in the Tamil magazine, Ananda Vikatan. He has featured in the New York Times and in The International Who’s Who of Chefs 2004-2005 published by IWWC.
From an early age, Mahmood was exposed to the pleasures of food and cooking by both his father, a great food lover, and his mother, an excellent cook. He obtained his degree in Hotel Management in the US, then joined Hilton International where he spent five years as a Food and Beverage Manager, including time in Hong Kong and the Far East. In 1982, Mahmood decided to start up his own restaurants, including the now famous Salt ‘n Pepper Village restaurants in Lahore and Karachi. In his business he is assisted by his wife and, recently, by his daughter, who also graduated in the US with a Hotel Management degree. Mahmood’s passion for food is undiminished. The lesson he learnt as a child from his father about using only the freshest ingredients has become his guiding principle in running his own restaurants: all food is purchased fresh every morning and consumed the same day.
In the 1980s, David travelled to Thailand from his native Australia and became enamored of the country, its people and culture. There he met Khun Sombat Janphetchara, whose mother was attached to one of the palaces of Bangkok. From her, David learnt the fundamentals of Thai cuisine. In 1993, he and his partner, Peter Bowyer, opened Darley Street Thai in Sydney, followed in 1995 by Sailors Thai. In 2000, David was approached to start Nahm restaurant in London, which was opened in the Halkin Hotel in 2001 and was awarded a Michelin star in 2002. The same year, David published Thai Food, which won numerous awards, including The Guild of Food Writers’ book of the year. At the Tio Pepe ITV Awards, David was honored as London Chef of the Year. He returns to Thailand regularly to continue his research, unearthing long-forgotten recipes that he can draw on for his restaurants.
Sri was born in West Sumatra, and it was there, as a child in her grandmother’s kitchen, that she acquired a love of good food. After graduating from university of Yogyakarta, Central Java, she became an English Literature lecturer, and she met and married Roger, an English colleague. Together they came to London, where she made a successful career with the BBC Overseas Service, at the same time writing her first cookery book. This was published in 1976, and has been followed by ten more books as well as other writing on Indonesian and other Southeast Asian food. In 1994, he best seller, The Rice Book, won the Andre Simon Award for food and cooker book of the year; it was also nominated for a James Beard Award in New York.
Corinne is the New York-based award-winning author of Authentic Vietnamese Cooking, Essentials of Asian Cuisine, and The Asian Grill. Dubbed “the Julia Child of Asian Cuisine” by the media, she is well known in the US for her writing, teaching and radio broadcasts, as well as appearances on television programs such as Martha Stewart Living and The TV Food Network. Corinne has travelled extensively in Asia and teaches and lectures worldwide on the subject of Asian cooker. She is on the faculty at several universities, including New York University, where she is adjunct professor in the department of Nutrition, Food Studies and Public Health. Corinne is also a food consultant, a published food and travel photographer. She is a member of the International Association of Culinary Professionals, New York Women’s Culinary Alliance and Les Dams d’Escoffier.