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Curry: Classic and Contemporary
Synopses & Reviews
A fantastic blend of traditional and new curries from a top Indian chef
Groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, sit side-by-side with an awe-inspiring collection of classic regional curries, now published in paperback for the first time. Classic recipes include Bengali-Style Fish Curry with Mustard Paste, Fiery Rajasthani Lamb Curry, Mutton Kohlapuri, and Butter Chicken; and contemporary curries include Lamb Shanks with Saffron and Rosewater, Seared Scallops with Coconut and Ginger Sauce, and Roast Grouse with Black Lentils. The wonderful combination of old and new make this a curry book like no other. Exquisitely designed, this celebration of the timeless nature of curry collects some of the greatest recipes from all over the subcontinent.
A book of groundbreaking and accessible contemporary and classic curries from Vivek Singh, Executive Chef of The Cinnamon Club restaurant.
Vivek Singh marries eastern and western techniques and ingredients, in a collection of modern curries that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published. Accompanied by over 60 stunning food shots from Cristian Barnett, this is an exquisitely beautiful and sumptuous landmark publication.
About the Author
Vivek Singh's first book, The Cinnamon Club Cookbook, was short-listed for the Guild of Food Writers Award and was hailed as a masterpiece by food writers in the UK. He is the Executive Chef of the Cinnamon Club and is regarded as one of the world's top Indian chefs.
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