Restaurant or Home Style?
Imagine going to India, Pakistan or Bangladesh and struggling to find a Chicken Tikka Masala or Lamb Bhuna?
That's because those dishes originated right here in the UK. Clever Bengali, Indian & Pakistani chefs took influences from their
traditional native food and adapted them to suit British tastes- hence BIR was born!
'Homestyle'
This is a term used to describe how and what Asian (Indian, Pakistani or Bengali) people eat at home. It describes the type of 'Indian' food that is truly authentic- in other words what you might find on a trip to India, Pakistan or Bangladesh.
If you have ever had the wonderful experience of traveling to South Asia or eating in the home of someone from South Asia then you will already know that there is a big difference between the food they eat and what we might find at our local 'Taj Mahal'
Which is better- British Indian Restaurant style Curry or Homestyle?
The answer is neither. They are both equally excellent cuisines both with their own distinct tastes, style of preparation and type of ingredients used and you may find that one type of cuisine even crosses over into the other type.
'Homestyle' curry was the first type of 'Indian' food I learnt to cook 23 years ago and I love it! What I love most about it is its simplicity, the fact that you do not need many ingredients or need to expend a lot of time in making it. There is no need for Base Gravies, Masala sauces, spices oils or waters. Whole spices are used in most dishes to add real depth of flavour!
After many requests from those who follow my Youtube channel and from many of those who bought my ebook-'The Secret to That Takeaway Curry Taste', I have decided to produce a number of videos and accompanying ebooklets all about 'Homestyle' Curry cooking. Rather than produce a encyclopedic size ebook with many videos is one go, I have opted for a series of ebooklets and videos in nice bite size chunks (about 30-50 page). I have decided to produce a 5 part series each part consisting of about 6-10 recipes and videos to accompany each recipe.
Part 1 Now Available! (see below)
Homestyle Curry Cooking Secrets-Part 1 will be available (all being well) on the 10th of July for purchase on this page. The Ebooklet will be in PDF format so will be easily downloadable on most PC's and readable on many portable devices, like iphones, ipad's, androids & tablets. The format of the ebooklet will be more or less the same as my first ebook with 'Top Tip boxes and both recipe & method boxes too. The videos (around 7 videos) will be accessed in the same manner as my first ebook- by clickable links on the page.
Recipes in Part 1 will include, a chicken on the bone recipe with Ginger & Black pepper, Jeera (cumin) rice, a dry Okra curry, Chole, plus other recipes. As these videos are all about 'Homestyle' curry cooking I decided to shoot them in my kitchen at home just to demonstrate how easy it is!
I am pricing Part 1 at £3.99 However, for a Limited time ONLY, I will reduce the price to just £2.99! This is in order to allow all those who bought my first ebook to get this at a low price and it's my way of saying thank you! While I will always produce FREE Youtube videos at no cost because I am happy to share what i have learnt with others, obviously producing the ebooklets and videos does represent a cost to me so I have to charge a modest fee to access them.
I really hope you enjoy them, and as always please let me know your thoughts and any questions and I will do my best to get back to you (may take a week or so..)
This is a term used to describe how and what Asian (Indian, Pakistani or Bengali) people eat at home. It describes the type of 'Indian' food that is truly authentic- in other words what you might find on a trip to India, Pakistan or Bangladesh.
If you have ever had the wonderful experience of traveling to South Asia or eating in the home of someone from South Asia then you will already know that there is a big difference between the food they eat and what we might find at our local 'Taj Mahal'
Which is better- British Indian Restaurant style Curry or Homestyle?
The answer is neither. They are both equally excellent cuisines both with their own distinct tastes, style of preparation and type of ingredients used and you may find that one type of cuisine even crosses over into the other type.
'Homestyle' curry was the first type of 'Indian' food I learnt to cook 23 years ago and I love it! What I love most about it is its simplicity, the fact that you do not need many ingredients or need to expend a lot of time in making it. There is no need for Base Gravies, Masala sauces, spices oils or waters. Whole spices are used in most dishes to add real depth of flavour!
After many requests from those who follow my Youtube channel and from many of those who bought my ebook-'The Secret to That Takeaway Curry Taste', I have decided to produce a number of videos and accompanying ebooklets all about 'Homestyle' Curry cooking. Rather than produce a encyclopedic size ebook with many videos is one go, I have opted for a series of ebooklets and videos in nice bite size chunks (about 30-50 page). I have decided to produce a 5 part series each part consisting of about 6-10 recipes and videos to accompany each recipe.
Part 1 Now Available! (see below)
Homestyle Curry Cooking Secrets-Part 1 will be available (all being well) on the 10th of July for purchase on this page. The Ebooklet will be in PDF format so will be easily downloadable on most PC's and readable on many portable devices, like iphones, ipad's, androids & tablets. The format of the ebooklet will be more or less the same as my first ebook with 'Top Tip boxes and both recipe & method boxes too. The videos (around 7 videos) will be accessed in the same manner as my first ebook- by clickable links on the page.
Recipes in Part 1 will include, a chicken on the bone recipe with Ginger & Black pepper, Jeera (cumin) rice, a dry Okra curry, Chole, plus other recipes. As these videos are all about 'Homestyle' curry cooking I decided to shoot them in my kitchen at home just to demonstrate how easy it is!
I am pricing Part 1 at £3.99 However, for a Limited time ONLY, I will reduce the price to just £2.99! This is in order to allow all those who bought my first ebook to get this at a low price and it's my way of saying thank you! While I will always produce FREE Youtube videos at no cost because I am happy to share what i have learnt with others, obviously producing the ebooklets and videos does represent a cost to me so I have to charge a modest fee to access them.
I really hope you enjoy them, and as always please let me know your thoughts and any questions and I will do my best to get back to you (may take a week or so..)
Available Now! Only £2.99
This NEW 32 page Ebook with Video links is Part 1 in a 5 Part series of Ebooks and Videos which will explore- Real Authentic Homestyle Cuisine and how it differs from the Restaurant style many of us are used to.
Part 1 features 6 of my Favourite recipes including;
A delicious chicken on the bone recipe with fresh ginger.
There is a recipe for a delicious spicy snack that is irresistible and a Favourite of many- little spicy potato dumplings known as 'Aloo Bonda'
Part 1 also discusses spices and how they are used in Asian cuisine and there is also a recipe for Garam Masala- I explain why you DON'T need to dry roast the spices for best results!
In this Part 1 it also explains why the staff (including the Chef) that work in the local 'Indian' restaurant generally don't eat anything off the menu?
There is also a delicious chick pea curry inspired by Gordon Ramsay's favourite vegetarian Indian dish- 'Chole' from Prashad.
These ebooks only feature 6-8 recipes, but go more in depth explaining and demonstrating the all important cooking techniques that many other cook books miss out - hence you never seem to get the right results! The videos that accompany this ebook are full of 'Top Tips' designed to help you cook like a pro!
Enjoy!
Part 1 features 6 of my Favourite recipes including;
A delicious chicken on the bone recipe with fresh ginger.
There is a recipe for a delicious spicy snack that is irresistible and a Favourite of many- little spicy potato dumplings known as 'Aloo Bonda'
Part 1 also discusses spices and how they are used in Asian cuisine and there is also a recipe for Garam Masala- I explain why you DON'T need to dry roast the spices for best results!
In this Part 1 it also explains why the staff (including the Chef) that work in the local 'Indian' restaurant generally don't eat anything off the menu?
There is also a delicious chick pea curry inspired by Gordon Ramsay's favourite vegetarian Indian dish- 'Chole' from Prashad.
These ebooks only feature 6-8 recipes, but go more in depth explaining and demonstrating the all important cooking techniques that many other cook books miss out - hence you never seem to get the right results! The videos that accompany this ebook are full of 'Top Tips' designed to help you cook like a pro!
Enjoy!
