THE CURRYCULUM: A TASTE OF TRADITION

IMPORTANT: This is a digital cookbook and a link will be sent directly to you upon purchase. There is a limit of 3 downloads to prevent copyright issues. Once purchased, a download link will be sent to your email you used at checkout. Make sure to check your junk folder too. Click the download link and you should see it start downloading. The file is large so please be patient with the download. Because this is a digital asset, this product is non-refundable.

My official e-cookbook is contains a number of iconic dishes found in South Asian cuisine. It’s all you need if you want to be eating restaurant quality curries, appetisers and other dishes on a weekly basis.

The aim of this cookbook is to get you to make the food I eat at home, the dishes you'll find in your local Indian restaurant and South Asian homes. And that’s why it’s priced at less than what you would spend on a single takeaway for your family.

I’ve made it super simple and minimal effort by using certain tricks to reduce effort but still end up with dishes that taste authentic (such as using frozen garlic and ginger blocks).

You'll also know what spices and brands I like to use and what to avoid because this is the one thing that confuses many. Once you learn how to cook some of these dishes, you'll be eating food like royalty.

So to wrap up, these are the chapters to expect in this cookbook which has over 200 pages:

• appetisers
• bites
• restaurant curries
• signature dishes
• chef specialties (which are more homestyle dishes)
• side dishes
• sundries
• dips

The best thing about this cookbook is I have literally made it for myself more than anything so I can keep track of all the authentic dishes I've made and what to continue making for the rest of my life and pass on to my friends and family, and now you for generations. And this cookbook contains all the staples I eat regularly. I know you're gonna get so much value from this.

And to make this even easier to digest, I thought of the littlest things that help. If you take a look at the example onion bhaji recipe, you'll see I highlight in 'bold' anytime an ingredient needs to be added or used from the list. When following recipes, I skim through them. Highlighting keywords in bold really helps make it easier to follow in my opinion. So I hope this helps you too.