The Curry Guy Hardcover – May 4, 2017

There is a clear difference between authentic curries from India, and the kinds of curries served in restaurants. Taking a day to cook one dish is fine at home, but is not doable in restaurants. This book brings you the key spice blends, the base gravy, and a well thought out selection of the curry shop recipes.Essential for your bookshelf if you want to eat restaurant style curries.

A very well considered book, a good range of BIR style and ‘normal’ or ‘proper’ Indian recipes well described and achievable in a normal kitchen at home.I have been researching curry recipes for most of this year and have reached a good level of knowledge and delivery, this book added to that knowledge i.e. it has new information which I found more than justified the price of purchase. Recommended

I have already made a few recipes and I think is going to be my new favourite cookbook. I live in remote area of USA and being a British born I miss good curries. The recipes are easy to follow once you have all the ingridents. Thank you curry guy. This book rocks.

My husband and I committed to learning to cook Indian food this year. It took days to mix up all the base sauces, powders, spice mixes, etc. and a good investment in purchasing spices at a couple different places, including Amazon.com. Our miant goal was to make Chicken Tikka Marsala. The end product was just so-so. We finally decided it needed tamarind instead of lemon juice, but have not tried it again. It's a lot of work! I also made the Dal, and again, just so-so; I have better recipes. The book is well written, but when making some of the recipes, e.g. Base Sauce, it did not boil down properly and ended up being a little dark. Also, the recipe for Base Sauce does say to dilute by half when using in a recipe, but the individual recipes do not remind one to do so -- it should be included in each recipe where Base Sauce is used. Also, the Spice Mix did not boil down properly and I have a "double" strength mix. "Regular" cooks should have tested these recipes for clarity. I am a very advanced cook, so managed to intuit some things, but wish this book had better instructions for those learning a new cuisine. The first item we tried was Chicken Balti because is was less time-consuming than Chicken Tikka Marsala. Again, it was so-so. I hope my skill improves, but I am a bit skeptical about this book right now.

The Curry Guy is a well written book for home chefs. The recipes in this book remind me of flavors from British Indian Restaurants that I enjoyed in England during the Summer of 1988. Dan Toombs provides readers with inspiration to bring the delicious flavors of curry-houses to the homes of the readers.

I had Indian neighbors from Madras and I found recipes in this book to be authentic.

So far every recipe we have cooked has been great. Definitely recommend to people who understand culture and it’s people then you will like their food

Can't cook, generally don't cook and don't intend to cook any of the recipes in the book. However wife is an excellent cook and uses this book and hence I love this guy and this book.