Make restaurant-style Balti curries at home with the long-awaited book:
Contents
- FAQs
- Contents 3
- Index
Chapter One: Travelling the world in search of the perfect Balti
The
brief story of my travels around the world, researching the ideal curry.
Chapter Two: Shopping for the ingredients
It
may not always be possible to find everything you need in your local
supermarket, so this chapter gives a guided
tour
around the many varied types of Asian shops.
Chapter Three: The three basic components
The
start of a complete cookery course. Each
Balti dish is made from three pre-prepared ingredients: base sauce,
pre-cooked
meat and special mixed spice.
Chapter Four: Making a basic Balti curry
This
is where all the hard work pays off.
Making a delicious restaurant-style curry.
Chapter Five: Elaborating on the basic Balti
This
chapter shows how to easily turn a basic curry into more exotic dishes
like the Bhuna, Dhansak, Rogan Josh,
and
others restaurant favourites.
Chapter Six: Speciality curries
With
a few more touches, a simple Balti can be transformed into a sensational
curry. This is the chapter
for fans of
Balti
Chicken Tikka Masala.
Chapter Seven: Other interesting dishes
A
collection of recipes which don’t fall into any of the above categories.
Chapter Eight: Starters, breads and accompaniments
From traditional breads to spicy starters, these dishes put the finishing touches to your home-cooked curry meal.
©2005 Authentic Balti Curry Partnership