Embark on a global curry adventure!\nTop chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.\nBreak out and explore new boundaries. Or rely on this authentic resource for old favourites. Observer Food Monthly described these as "the best ever curries". Red-hot results are guaranteed every time!

Curry: Authentic flavours from the world of spice for the modern cook

Cookbooks, Food & Wine

Singh, Vivek

Cooking by Ingredient

Now in paperback, Curry Cuisine is an authoritative, invitingly illustrated, and completely hands-on guide providing simple cooking methods and tips from some of the world's most celebrated chefs. From mild to fiery hot, and from Malaysia to Northern India, the recipes provide home cooks with authentic and delicious dishes.

Curry Cuisine

Trang, Corinne

THOMPSON, DAVID

Owen, Sri

Akbar, Mahmood

The Discourse of Disability

Reference

Routledge India

Embark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine. Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!

Indian Cuisine: Authentic Flavors from the Land of Spice

Winner of the 2015 Gourmand World Cookbook Award, Best Easy Recipes
A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is "evolve" and this 110-strong collection includes both modern dishes from his home in India and his home in Britain, with many that twist the traditions--reflecting two cultures connected by spice. Full of tempting choices for breakfast such as Indian pancakes and duck egg curry, lunch ideas including chilli chicken toastie and spicy fish fingers, and supper selections from crab and curry leaf risotto to lamb shank rogan josh. With photography by Lara Holmes.

Spice At Home

Absolute Press

It is said that in India a festival is celebrated every day of the year. In this gastronomic celebration of India's festival cuisine, head chef of London's acclaimed Cinnamon Club, Vivek Singh brings his unique touch to traditional festival recipes and gives his insight into the significance of food from a country with a history of such diverse religions and cultures.
Chapters include the most popular festivals celebrated around the world, such as Holi, Onam and Diwali, covering all religions and geographical areas within India, with Vivek's very own take on the recipes most associated with them. As well as these brand new recipes, the history and culture surrounding each festival will be explored in colourful detail.
The accompanying photography will further bring alive the beauty and vibrancy of these incredible celebrations.

Vivek Singh's Indian Festival Feasts

Regional & International

Recipes from the world's leading chef at the Cinnamon Club.

New Indian Cooking

Wahhab, Iqbal

Absolute Pr

Full of stunning photography and exciting Indian fusion recipes, this collection comes from the most groundbreaking Indian restaurant in the world, famously situated in the ultra-glamorous surroundings of the Old Westminster Library. Famous for its unique, award-winning blend of Western and European influences, Cinnamon Club is one of the top half-dozen destination restaurants in London. Iqbal Wahhab and Vivek Singh have now taken their dazzling recipes and adapted them for the domestic kitchen. All of the restaurant's signature dishes are here, within sections that cover all the elements of the Cinnamon Club experience, together with a seminal essay on matching wine with spice. This collection is a celebration of the possibility of the new and a testament to the passion and vision of two exceptional culinary talents. Recipes include Swordfish Stir-Fry with Green Chillies and Curry Leaves, Clove-Smoked Tender Beef Kebabs, Black-Eyed Beans with Onion and Tomatoes, South Indian Rice Pancakes with Cinnamon and Apple, and Lassi Caipirhina.

The Cinnamon Club Cookbook

Following on from the success of The Cinnamon Club Cookbook, Vivek Singh showcases his legendary way with seafood. His award-winning food has earned the Cinnamon Club restaurant in Westminster its place as one of the top destination restaurants of London and has established itself as probably the most famous Indian restaurant in the world.

The Cinnamon Club Seafood Cookbook

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.

Curry: Classic and Contemporary

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Books by Singh, Vivek