Notes about Recipes in this book

• Indo-Chinese sweet and sour chicken

  • Currytim on March 23, 2022

    This is so so easy great tadting

• Special chicken biryani

  • etcjm on February 02, 2022

    Tasted good but I really didn't like the way the recipe was laid out. Had to read and reread over and over and I still wasn't convinced. It just made it harder than it needed to be. Might have been because I picked the recipe in a hurry. It needs the mint and coriander and salt. It needs a lot of FRIED ONIONS, which if you can make it advance will just kind of help the muddled process a bit.

  • CourtneyT on September 09, 2024

    Quite nice considering how fast it comes together. Would make again but as we are only two, I’d cut in half. I will also use boneless thighs next time to make the cooking time shorter.

• Saag paneer

  • Bessp on March 26, 2026

    This is a fine recipe, but it's nothing special. I found the turmeric to be a bit overpowering, and I wish it was saucier. I served with rice and naan.

• Tandoori whole chicken

  • Beth891 on July 28, 2024

    For the marinade I used a whole pataks tikka masala pot (the ones that come in pairs and you use for a curry for 2) and I marinated for 24hrs. I didn't use the highest oven temp to cook and instead cooked it at 200 fan basting every 20 mins (I popped some butter on top before putting in the oven) It needed 1hr 30 (for a 1.7kg chicken) and then I rested for 20 mins before serving. The breast was lovely and juicy and the marinade had blackened and was crispy - in a good way! Going onto my favourites as it was so tasty and not too much effort. I'll definitely make again. I served it with chickpea daal, tomato tamarind and date chutney and spiced basmati and naan - all homemade!