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Authentic Balti Curry: Restaurant Recipes Revealed

by Mohammed Ali Haydor and Andy Holmes

58 pages; quality trade paperback (softcover); illustrated; catalogue #05-0490; ISBN 1-4120-5592-X; US$18.50, C$21.50, EUR15.50, £11.00

Make real restaurant-style Balti curries at home with this complete cookery course. A record-breaking chef from the West Midlands exposes the secrets behind delicious restaurant curries.

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About the Book      About the Author      Excerpts      Catalogue Information

About the Book

World-record breaking chef Mohammed Ali Haydor shows you step-by-step how to create a real restaurant Balti curry at home.

With colour pictures, the recipes are broken down into easy to follow stages, which form a comprehensive cookery course. Once you've made the basic Balti (which can be chicken, lamb, vegetable or prawn), the book shows you how to adapt the recipes to make a variety of exotic and spicy dishes.

Also included are recipes for such classics as chicken Tikka Masala and Bombay potato, as well as starters and accompaniments.

Vegetarians are also catered for throughout, and help is included on how to get hold of some of the more tricky ingredients.

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About the Author

Born in Bangladesh, Mohammed Ali Haydor is the head chef of the Kushi Balti Restaurant in Birmingham. He has worked as a professional chef for three decades and has travelled extensively to research the ideal Balti curry. Most recently, he was the head chef in a successful world record attempt to create the world's largest onion bhaji.

Andy Holmes is a West Midlands journalist with more than ten years experience in national, regional and local broadcasting. A self-confessed curry-holic, with a keen interest in experimental cookery, he has teamed up with Mr. Haydor to expose the secrets of Balti cooking in Authentic Balti Curry: Restaurant Recipes Revealed

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Excerpts

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Catalogue Information

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