Chapters 5 to 7

Having learned the initial techniques, tricks and secret recipes used throughout the industry, you will put them into practice and begin preparing complete curry dishes, using restaurant recipes and techniques given to the author by professional restaurant chefs.

Chapter 5 - Meat Curry Dishes

This chapter teaches you the basic meat dishes. Although the meat used in this chapter is lamb and chicken, you will be encouraged to try any meat you wish. The popular dishes shown in this chapter include Korma and Madras which you will prepare using the Indian Restaurant kitchen techniques - just like the restaurant chefs.

Chapter 6 - Fish Curry Dishes

Fish can be a very delicate meat, which requires careful cooking techniques and sensible choice of fish. This chapter will guide you through the cooking processes and explain why only certain types of fish are found on most Indian Restaurant menus.

Chapter 7 - Vegetable Curry Dishes

The cooking requirements of vegetables are completely different to those of meat and fish. This chapter will guide you through the cooking stages and demonstrate how to cook vegetable curries.

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