Bring a taste of British Indian restaurant food into your home

Recipes in Richard Sayce’s award-winning cookbook bring British Indian restaurant food into your kitchen

A love of curry from an early age motivated Richard Sayce, the man behind Misty Ricardo’s Curry Kitchen online tutorials and cookbook, to master BIR (British Indian Restaurant) cooking and share his passion.

Volume one of his award-winning Indian Restaurant Curry at Home cookbook allows anyone to create their favourite British Indian dishes in their own home.

It even includes QR codes that link the reader directly to online tutorial videos.

“A classic tandoori chicken is epic and known across the world, and I suggest you try my recipe,” said Richard.

“There are simpler ways of making it, but it’s worth the effort.

“If you can, allow the chicken to marinate for up to 48 hours but remember to stir the contents at least once during that time.

“You will notice a lot of liquid released as the chicken cooks. Open the oven door for a few seconds periodically to allow steam out.

“For the egg-fried rice, you can scale up the ingredients to cook more but I’d avoid cooking too much in one go as it kills the temperature.”

Indian Restaurant Curry at Home Volume 1 is available now. mistyricardo.com