Pat Chapman Libri

Curry Club Balti Curry Cookbook contains over 100 easy-to-make dishes, such as the perennial favorite Balti Chicken Tikka Masala, Balti Aubergine and Balti Jal Frezi (a tomato and chili-based balti). Once you have mastered the basic techniques and recipes, Pat Chapman suggests dozens more spicy balti combinations you can try. Sections include meat, chicken, fish and seafood, vegetables, balti specials, and accompaniments. Recipes include Balti restaurant specials as well as authentic dishes from Baltistan in Pakistan, the original home of Balti cooking. Pat also provides a fascinating introduction about traditional Balti restaurants and its origins in Balti cooking.Balti means "bucket" and is the Pakistani/Northern Indian process of slow cooking and serving a curry in a lidded pot (originally clay -- but steel is now more often used). It enhances the flavors and as such is a preferred method for several restaurant chefs.

A book for people who love curries but do not have much time for cooking. The recipes are simplified versions of authentic Indian curries and can all be prepared in less than 30 minutes. The book covers tikka, tandoori and balti dishes, kebabs and salads.

One of a series of cookery books with an emphasis on light and healthy cooking.

A guide to the 1000 best curry restaurants in Britain. It includes details on favourite dishes, price ranges, opening hours, where discounts are offered and home delivery services. The book also lists the top 100 restaurants and an A-Z of the curry menu.

Les principaux currys et leurs variantes, au poulet, à la viande, au poisson ou aux légumes. Pour tout savoir sur le balti, le dhansak, le bhoona, ou le madras et retrouver les parfums du Cachemire, du Rajasthan et du Tamil Nadu. Préparer une pâte de curry, Garam Masala ou Tandoori Masala, savoureuse et savoir la doser pour réussir un plat plus ou moins épicé. Reconnaître les épices et les condiments, les noix, les herbes, les fruits et les légumes qui entrent dans la composition des curries.