The CURRYCULUM: A TASTE OF TRADITION (PAPERBACK)

This book is NOT intended to sit on your shelf unused. I've designed it to be used regularly and actually give you skills for a lifetime in making curries (and more) in my easy style (if you watch my videos you'll know). If you hate cooking every single day and want to feed and impress your partner, family, kids, etc., then this has been specifically designed to do that and bring time back into your week. If that's you, then this will bring immense value into your life and is the ONLY book you'll ever need to show you how to make banging curry recipes with ease. 

The curry recipes in this book done in my minimal effort and easy style (took me 1 year and 8 months to put this together!!) will get you cooking banging South Asian food no matter what level you're at (it's super beginner friendly - I've had a 14 year old use the recipes to make food for their mother).

Then you can make a curry and enjoy it multiple times so you're not cooking everyday. This is how it works. You cook a curry once, then enjoy it a few times across 1-2 days. Once with rice, another with chapatti, maybe another with naan. You decide.

To top it off, curries are the ultimate one pot meal… so barely any washing! I also show you ways to make it minimal prep.. so barely any effort too. This is actual lazy food you can make to impress your friends and family.

These are the chapters to expect in this cookbook which has over 200 pages (it’s not just curries!):

• 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 to pass down on to my friends and family, for generations. I use recipes from this book weekly because it contains all the staples I eat regularly. It's real food for real day to day people.

I’ve even thought of the littlest things. Every recipe in this book is laid out like the pictures shown:

• I highlight in bold each time an ingredient goes in, to make it easier to skim read.
• I also section out the ingredients list to make it easier to digest the reading.