Curry night is never just about the curry.
It's the crisp onion bhajis, light pakoras, flaky samosas and smoky kebabs that turn a good meal into a proper curry-house experience. Yet at home, these sides are often the most frustrating - soggy batters, greasy coatings, broken pastry, or snacks that lose their crunch minutes after cooking.
Curry House Sides & Starters is built around a simple promise: you should be able to make curry-house-style sides that are crisp, light, and reliable every time, using normal UK ingredients and straightforward methods.
This book is recipe-rich, but it's not guesswork cooking. Alongside a generous collection of classic sides and starters, you'll learn the core principles that make them work - moisture control, batter behaviour, heat management, and timing - so your results stop being hit and miss.
Inside you'll find:
Where recipes include meat or poultry, the methods include clear doneness guidance, including internal temperature targets, so you can cook with confidence.
If you want curry-house sides that actually work at home - plenty of recipes, no guesswork, and results you can rely on - this book is for you.