Misty Ricardo's Curry Kitchen

*** CURRY COMPENDIUM, the latest cookbook by Richard Sayce is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, January 2021 Chicken Chilli Mossala - The name of this curry might suggest it's a spiced up chicken tikka masala, but this is not a sweet dish. Fresh chillies, mixed pickle, and Mr Naga pickle are added for a spicy and deep flavour. In this video, chef and owner Abdul Malik demonstrates how he cooks the chicken chilli mossala at Bhaji Fresh. It's a good one! This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to owner and chef Abdul Malik for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** CURRY COMPENDIUM, the latest cookbook by Richard Sayce is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, January 2021 Lamb Pathia - In this video I'm cooking the Bhaji Fresh version of this curry. The pathia is deinitely a firm favourite with customers with its hot, sour, and sweet flavours. This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Chef Abdul Malik for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, January 2021 Jalpuri King Prawn - A beatiful curry with spinach and carefuly selected chef's special sauces. Onwer and chef Abdul cooks this amazing dish for my supper. It's a winner! This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Chef Abdul Malik for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, December 2021 Chicken Tikka Masala - Chef Abdul is cooking this ever popular curry. It's mild and creamy, but has many different dimensions of flavour. Masala Sauce/Paste: The chef makes this in bulk a couple of times a week. He told me what was in it.... 1 Chef Spoon (CSP) Low Fat Set Yoghurt, 5 CSP Pataks Tandoori Paste, 4 CSP Pataks Tikka Paste, 2CSP Pataks Kashmiri Masala Paste, half Kilo Sugar, 3 CSP Honey, 5 CSP Lemon Juice, 1 CSP Mix Powder, 5 CSP Veg Oil, and some Red Food Colouring. It's not pre-cooked but left to marinate for several hours before using. (I estimate 1 Chef Spoon = approx 50-60ml (3.5 - 4 level TBSP on the basis that one level CSP=30ml). Yellow Korma Paste: The chef, Abdul, told me how he makes the yellow korma paste. He does it in bulk of course, so you’ll need to scale it down if you want to try it. In a big pot - 20-25 Carrots (medium size), 20 Onions (medium size), half cover with water. Simmer for an hour or two until soft. Then add 550ml Vegetable Ghee, 2 x 200g Cream of Coconut blocks, 1.25Kg Coconut Powder, 900g Ground Almonds, and 900g sugar. Mix together then blend well. I have Chicken Tikka and Tikka Masala recipes in my book Curry Compendium, ideal for cooking at home. Both those recipes are also on my website... Chicken Tikka: https://mistyricardo.com/chicken-tikka Tikka Masala: https://mistyricardo.com/tikka-masala-recipe This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Abdul for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, December 2021 Lamb Vindaloo - I (Richard Sayce) am at Bhaji Fresh again cooking a very hot Vindaloo to Chef Abdul's recipe. This version is essentially a Madras curry with more chilli powder in it. It's far from the authentic Indian vindaloo, but very delicious not to mention super hot! I have a Vindaloo recipe in my book Curry Compendium, ideal for cooking at home. I also made a YouTube recipe video: https://www.youtube.com/watch?v=kyXU-k4s0wE This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Abdul for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com, plus see below for links to order) *** Bhaji Fresh Takeaway, Warrington, December 2021 Chicken Tikka Pasanda - This nutty, creamy, and sweet curry has a great flavour. In this video, Chef Abdul Malik demonstrates how he cooks the takeaway version. Key to his version are two things - first and foremost the yellow 'korma' paste which is slowly pre-cooked and is made with carrots, onion, coconut, almond, and butter ghee. Secondly, a dollop of 'masala' sauce for some flavour depth. This video is part of a series demonstrating how food is cooked in British Indian Restaurants and Takeaways. Please see the playlist for all the other videos: https://youtube.com/playlist?list=PLqoeAKonq-KdGirVGhI7jv7vVAhbbNlKc Yellow Korma Paste: The chef, Abdul, told me how he makes the yellow korma paste. He does it in bulk of course, so you’ll need to scale it down if you want to try it. In a big pot - 20-25 Carrots (medium size), 20 Onions (medium size), half cover with water. Simmer for an hour or two until soft. Then add 550ml Vegetable Ghee, 2 x 200g Cream of Coconut blocks, 1.25Kg Coconut Powder, 900g Ground Almonds, and 900g sugar. Mix together then blend well. Masala Sauce/Paste: The chef makes this in bulk a couple of times a week. He told me what was in it.... 1 Chef Spoon (CSP) Low Fat Set Yoghurt, 5 CSP Pataks Tandoori Paste, 4 CSP Pataks Tikka Paste, 2CSP Pataks Kashmiri Masala Paste, half Kilo Sugar, 3 CSP Honey, 5 CSP Lemon Juice, 1 CSP Mix Powder, 5 CSP Veg Oil, and some Red Food Colouring. It's not pre-cooked but left to marinate for several hours before using. (I estimate 1 Chef Spoon = approx 50-60ml (3.5 - 4 level TBSP on the basis that one level CSP=30ml) For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Abdul for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Bhaji Fresh Takeaway, Warrington, November 2021 Lamb Chops Thawa - Chef Abdul Malik makes a sublime dish made with chops, onions, peppers, and a thick sauce. These lamb chops are to die for! For more info on component ingredients such as Mix Powder & Base Gravy, please use the following links: Info about BIR Cooking: https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/ My Mix Powder Recipe: https://mistyricardo.com/mix-powder-recipe My Base Gravy Recipe: https://mistyricardo.com/base-gravy-recipe Thanks to Abdul for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Come and find me on Social Media: FaceBook: https://www.facebook.com/MistyRicardosCurryKitchen Twitter: https://www.twitter.com/MistyRicardo Instagram: https://www.instagram.com/mistyricardo/ Website: https://www.mistyricardo.com

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Bhaji Fresh Takeaway, Warrington, November 2021 Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though! Thanks to Abdul for giving me access to the kitchen and showing me around. Bhaji Fresh 200 Knutsford Rd, Warrington WA4 1AU Tel: 01925 573274 http://bhajifresh.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** East Takeaway, Ashton-Under-Lyne, November 2021 Garlic Lamb Curry - As hot as you like. Chef Mohammad shows how they make it at East Takeaway. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals and BIR Ingredients such as Base Gravy and Mix Powder, direct from the kitchen available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. To make a batch of Service/Bhuna Onions: • 1 kg onions sliced thinly, 120ml oil, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp salt, 1 tsp mix spice 1. Heat oil in a pan on medium to high heat 2. Fry off garlic, ginger and salt in oil for 20 sec 3. Add sliced onions and mix 4. Cover pan and let onions cook for 10 min 5. Stir in spice mix and let onions cook for further 10-15 min on medium heat making sure to stir often and not let onions stick to pan 6. Cook onions till soft and translucent but still hold their shape The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** East Takeaway, Ashton-Under-Lyne, October 2021 The popular side dish Saag Aloo cooked in the BIR style - Potatoes and spinach in a dry sauce. Chef Mohammad is cooking. It may look a bit burnt on the bottom of the pan, but that's the starch content in the potato sticking and forming a crust. It all adds to the flavour. The spinach was precooked with a bit of oil, mix power, and salt. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** Waterhead Tandoori takeaway, Oldham October 2021 A rather unusual, very red, but delicious fish curry made in a BIR style but with a hint of homestyle cooking - mustard oil is normally used in Bengladeshi fish dishes. I do not have the recipe for this red masala sauce. Thanks to Waterhead Tandoori for giving me access to the kitchen and showing me around. 491 Huddersfield Rd, Oldham OL4 2JG Tel: +441616272121 https://waterhead-tandoori.business.site/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com) *** East Takeaway, Ashton-Under-Lyne, October 2021 Often in Indian takeaways and restaurants a 'staff' curry is one of the menu offerings. It's a real treat and very different from the usual BIR curries using bone-in chicken and cooked for longer. Sorry for the poor sound quality. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

East Takeaway, Ashton-Under-Lyne, October 2021 Here's me (Richard Sayce) cooking the East Lamb Jalfrezi. Sorry for the poor sound quality. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

East Takeaway, Ashton-Under-Lyne, October 2021 Chef Mohammad demonstrates the skewering and cooking of a juicy and delicious Seekh Kebab. Sorry for the poor sound quality. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

East Takeaway, Ashton-Under-Lyne, October 2021 Chef Mohammad demonstrates how he cooks a delicious Keema Rice. Sorry for the poor sound quality. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

East Takeaway, Ashton-Under-Lyne, October 2021 Chef Mohammad demonstrates how he cooks a spicy alternative to Chicken Tikka Masala. Sorry for the poor sound quality. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

East Takeaway, Ashton-Under-Lyne, October 2021 Chef Mohammad demonstrates how he cooks a classic and delicious Chicken Madras for Richard Sayce. Thanks to all at East Takeaway for giving me access to the kitchen and showing me around. 137 Old St, Ashton, OL6 7SA Tel: 0161 343 3657 https://www.easttakeaway.co.uk/ East also supply chilled meals direct from the kitchen, available locally and nationally via courier. For more information please visit https://www.eastathome.com/ For more information on British Indian Restaurant cooking, including my books and videos, please visit https://www.mistyricardo.com. My latest book, Curry Compendium is now available to order (more info at https://www.mistyricardo.com): Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery)

2nd September 2021 I visited my book distributor's warehouse to witness the delivery and inspected my new book, Curry Compendium for the first time. Thanks to CBL Distribution for pulling out all the stops for this, especially Darren, Aga, and Korina. Curry Compendium is available to order worldwide from all good retailers, and has a publication date of 10th September 2021. Links below: Amazon UK: https://amzn.to/3zkxgbl Spicy Joes: https://bit.ly/3kUhOvZ Waterstones: https://bit.ly/3te8I0R WH Smith: https://bit.ly/3h4Hbdv Wordery: https://bit.ly/3h0V1NQ Blackwell's: https://bit.ly/3yIA0xt Book Depository: https://bit.ly/38IvUe6 (free Worldwide delivery) Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

A Very Special Announcement! CURRY COMPENDIUM is the latest book from Richard Sayce. Pre-Order at Amazon: https://amzn.to/3zkxgbl This Autumn a new book (based on all the content from my previous books, Indian Restaurant Curry at Home Volumes 1 & 2) will be emerging from Misty Ricardo’s Curry Kitchen. Curry Compendium, a quality hardback with over 320 pages will be arriving on 1st September 2021. So, what is the Curry Compendium? As the title suggests, it’s an amalgamation of my other two top selling cookbooks, the Gourmand award winning Indian Restaurant Curry at Home Volumes 1 & 2. Additionally, there are five or six extra recipes (including one for a quick and easy base gravy). Presentation wise there are lots of new photos and illustrations including some by followers of Misty Ricardo. Here’s some additional info about the book: - Approx 100 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfood - Video Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube video - A quick and easy base gravy recipe to cook in 30 minutes - Scaling Up – a detailed but easy to follow chapter about cooking multiple curry portions at once - Inside an Indian Restaurant kitchen – a chapter showing the workings of a busy kitchen - Additional recipe photos crediting social media followers - Based on the top-selling, Gourmand award winning paperbacks Indian Restaurant Curry at Home Volumes 1 & 2 (ISBN: 9781999660802 & 9781999660826) - RRP £24.99. ISBN 978-1-9996608-3-3 Indian Restaurant Curry at Home Books Curry Compendium at Amazon UK: https://amzn.to/3zkxgbl Volume 1 at Amazon UK: https://amzn.to/34XuLPc Volume 2 at Amazon UK: https://amzn.to/2QMrgCQ Hardcopy & Kindle Versions available. Both books also available at www.spicyjoes.co.uk, www.mistyricardo.com, and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Volume 1: https://youtu.be/ciBCHATXWeU Preview Volume 2: https://youtu.be/ZXV35nuVKX4 Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

Cookalong Live with Misty Ricardo | 13. Kalimirch (Black Pepper) Curry Thursday 14th January 5:30pm (UK) 2021 Black Pepper finally gets some attention! In this Cookalong Live we'll be cooking the Kalimirch recipe from my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2. The full recipe is now up on my website: https://mistyricardo.com/kalimirch-black-pepper-curry-recipe/ You can use any main ingredient if you wish: any other meat, seafood, fish, or vegetables. My Gourmand award-winning second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, available at Amazon in paperback and kindle formats (https://www.amazon.co.uk/dp/199966082X). Also available from all other good book stores. Check out VOLUME 1 also! (https://www.amazon.co.uk/dp/1999660803) Related Videos... https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb The Books... Volume 1 at Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 at Amazon UK: https://www.amazon.co.uk/dp/199966082X Both books also available at www.mistyricardo.com and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Video Volume 1: https://www.youtube.com/watch?v=ciBCHATXWeU Preview Video Volume 2: https://www.youtube.com/watch?v=ZXV35nuVKX4 Misty Ricardo's Curry Kitchen... Author Website: https://www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

Phaal!!!! A lot of people have been asking for me to do a live cooking video of a very hot curry, so not wanting to disappoint, I'll be cooking the Misty Ricardo Phaal curry on YouTube at 5pm UK 17th December 2020. The tasty recipe is in my first book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1 (available in paperback and kindle formats - see below for details), and is one of several specially selected ones from my books that are on my website: https://mistyricardo.com/phaal-curry-recipe/. I welcome you to cook along in real time! You can use any main ingredient if you wish: any other meat, seafood, fish, or vegetables. Related Videos... https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb The Books... Volume 1 at Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 at Amazon UK: https://www.amazon.co.uk/dp/199966082X Both books also available at www.mistyricardo.com and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Video Volume 1: https://www.youtube.com/watch?v=ciBCHATXWeU Preview Video Volume 2: https://www.youtube.com/watch?v=ZXV35nuVKX4 Misty Ricardo's Curry Kitchen... Author Website: https://www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

Cookalong Live with Misty Ricardo | 11. Tamarind Chicken Thursday 3rd December 5pm (UK) 2020 It’s been quite a while since the last live cooks long, so it’s time to remedy that. In this Thursday’s Cookalong Live we'll be cooking the warming Adrak curry recipe from my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2. Fresh ginger all the way with this one! This recipe is one of several specially selected ones from my books that are on my website: https://mistyricardo.com/adrak-ginger-curry-recipe/ You can use any main ingredient if you wish: any other meat, seafood, fish, or vegetables. My Gourmand award-winning second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, available at Amazon in paperback and kindle formats (https://www.amazon.co.uk/dp/199966082X). Also available from all other good book stores. Check out VOLUME 1 also! (https://www.amazon.co.uk/dp/1999660803). I will state the exact recipe quantities in the live stream, but please refer to my book, https://mistyricardo.com/adrak-ginger-curry-recipe/, or the original YouTube recipe video for the exact measurements (https://youtu.be/OkxaTGBIUUU) if you wish to have everything prepped to cook along. Related Videos... https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb The Books... Volume 1 at Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 at Amazon UK: https://www.amazon.co.uk/dp/199966082X Both books also available at www.mistyricardo.com and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Video Volume 1: https://www.youtube.com/watch?v=ciBCHATXWeU Preview Video Volume 2: https://www.youtube.com/watch?v=ZXV35nuVKX4 Misty Ricardo's Curry Kitchen... Author Website: https://www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

Chicken Rezala BIR (British Indian Restaurant) Style: The full recipe is in CURRY COMPENDIUM, my latest hardback cookbook. Available from Amazon and all good book sites. To order: https://amzn.to/3zkxgbl. Visit https://www.mistyricardo com for more info). It’s refreshing to be different and my new medium-hot curry recipe is just that. Although my rezala recipe is in the BIR (British Indian Restaurant) style, it captures the key flavours of the traditional Bengali Rezala. This BIR rezala differs from the simpler versions served in mainstream restaurants: the creamy texture comes from the cashew nuts and yoghurt in the pre-prepared paste, which is pungent from the white pepper and poppy seeds. Further ‘bite’ is provided by black pepper alongside other whole garam masala spices. Caramelised sliced onion gives some body and flavour, while special finishing touches of saffron and kewra/rose water give a beautiful aromatic taste. Curry Compendium at Amazon UK: https://amzn.to/3zkxgbl Volume 1 at Amazon UK: https://amzn.to/34XuLPc Volume 2 at Amazon UK: https://amzn.to/2QMrgCQ Hardcopy & Kindle versions available. Also available at www.spicyjoes.co.uk and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Curry Compendium at Book Depository: https://www.bookdepository.com/Curry-Compendium-Richard-Sayce/9781999660833 Preview Volume 1: https://youtu.be/ciBCHATXWeU Preview Volume 2: https://youtu.be/ZXV35nuVKX4 Preview Curry Compendium: https://youtu.be/fT57i1lKoPI Misty Ricardo's Curry Kitchen Website: www.mistyricardo.com Newsletter Signup: https://bit.ly/3oR7k2i Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo Related Videos: https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb https://www.youtube.com/watch?v=3Qhu09QFIZk Onion Paste

Cookalong Live with Misty Ricardo | 10. Tamarind Chicken Sunday 26th July 5pm (UK) 2020 The tamarind fruit has a refined sour flavour and is used extensively in Indian cuisine. In this Sunday's Cookalong Live we'll be cooking the South Indian Tamarind Chicken recipe from my second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2. You can use an alternative main ingredient if you wish: any other meat, seafood, fish, or vegetables. My Gourmand award-winning second book, INDIAN RESTAURANT CURRY AT HOME VOLUME 2, available at Amazon in paperback and kindle formats (https://www.amazon.co.uk/dp/199966082X). Also available from all other good book stores. Check out VOLUME 1 also! (https://www.amazon.co.uk/dp/1999660803) Here are the ingredients you'll be needing if cooking along. * Oil * Cassia Bark * Cumin Seeds * Seeds from a Black Cardamom (optional). Discard the outer pod * 1½ tsp Ginger/Garlic Paste * Kasuri Methi * Mix Powder * Chilli Powder (optional) * Salt * Base Gravy, heated up * Tomato Paste * Pre-cooked Chicken, Tikka, Lamb, Prawns, Vegetables, etc. * Jaggery or Brown Sugar (optional). * Tamarind, in one of the following forms: * Tamarind Sauce (bottled commercial brand - East End, Maggi, etc.) * Tamarind Concentrate * Tamarind Pulp (soaked, mashed, and strained from a block) * Indian Pickle of your choice, chopped smooth to break down any bits * 150ml Coconut Milk I will state the exact recipe quantities in the live stream, but please refer to my book, or the original YouTube recipe video for the exact measurements (https://youtu.be/AA6BQoT9mLE) if you wish to have everything prepped to cook along. Related Videos... https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb The Books... Volume 1 at Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 at Amazon UK: https://www.amazon.co.uk/dp/199966082X Both books also available at www.mistyricardo.com and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Video Volume 1: https://www.youtube.com/watch?v=ciBCHATXWeU Preview Video Volume 2: https://www.youtube.com/watch?v=ZXV35nuVKX4 Misty Ricardo's Curry Kitchen... Author Website: https://www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo

Cookalong Live with Misty Ricardo | 9. Vindaloo Sunday 12th July 5pm (UK) 2020 Fast forward to 8:20 for the start. For those who asked, I bought the pan and serving bowl from https://www.concept-cuisine.co.uk. Mightily popular for those who like hot curries is Vindaloo. In this Sunday's Cookalong Live we'll be cooking a Vindaloo from my first book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1.. You can use any main ingredient you wish in a Vindaloo. Chicken or Lamb are popular options, but similarly you can use any other meat, seafood, fish, or vegetables. My Gourmand award-winning first book, INDIAN RESTAURANT CURRY AT HOME VOLUME 1, available at Amazon in paperback and kindle formats (https://www.amazon.co.uk/dp/1999660803). Also available from all other good book stores. Check out VOLUME 2 also! (https://www.amazon.co.uk/dp/199966082X) Here are the ingredients you'll be needing if cooking along. * Oil * Whole Star Anise (optional) * Ginger/Garlic Paste * Mix Powder * Kashmiri Chilli Powder * Chilli Powder (Normal) * Garam Masala * Ground Black Pepper * Salt * Kasuri Methi * Fresh Coriander Stalks & Leaves, finely chopped * Base Gravy, heated up * Tomato Puree * Pre-Cooked Chicken / Lamb / Beef / Prawns / Veg etc. * Tomato Ketchup * Vinegar of your choice Related Videos... https://www.youtube.com/watch?v=1Eyd3KfEdB4 Base Gravy https://www.youtube.com/watch?v=NkQj492PQu4 Mix Powder https://www.youtube.com/watch?v=h1px-GSE6h0 Pre-Cooked Chicken https://www.youtube.com/watch?v=6R_FHL7cBsQ Chicken Tikka (marinade and cook) https://www.youtube.com/watch?v=zk4CJrbmecU Pre-Cooked Lamb The Books... Volume 1 at Amazon UK: https://www.amazon.co.uk/dp/1999660803 Volume 2 at Amazon UK: https://www.amazon.co.uk/dp/199966082X Both books also available at www.mistyricardo.com and all good retailers. For orders outside UK, use www.bookdepository.com for free worldwide shipping. Preview Video Volume 1: https://www.youtube.com/watch?v=ciBCHATXWeU Preview Video Volume 2: https://www.youtube.com/watch?v=ZXV35nuVKX4 Misty Ricardo's Curry Kitchen... Author Website: https://www.mistyricardo.com Facebook: www.facebook.com/MistyRicardosCurryKitchen YouTube: www.youtube.com/c/mistyricardo Instagram: www.instagram.com/mistyricardo Twitter: www.twitter.com/mistyricardo