---
product_id: 169931127
title: "Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen"
price: "59.57 DT"
currency: TND
in_stock: false
reviews_count: 13
url: https://www.desertcart.tn/products/169931127-indian-restaurant-curry-at-home-volume-1-misty-ricardos-curry
store_origin: TN
region: Tunisia
---

# Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen

**Price:** 59.57 DT
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen
- **How much does it cost?** 59.57 DT with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/169931127-indian-restaurant-curry-at-home-volume-1-misty-ricardos-curry)

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- Customers looking for quality international products

## Why This Product

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## Description

Misty Ricardo’s Curry Kitchen is already renowned across YouTube as one of the premium resources for learning how to cook Indian Restaurant quality food at home, with over 20,000 subscribers and 4 Million video views and rising. In this book, the man behind it all, Richard Sayce, guides you through the fundamentals and proper techniques to cooking a top notch curry at home and provides all the Indian Restaurant Curry favourites, right from the classic Chicken Korma through to the mighty Phaal. There are also popular starters such as Onion Bhajis and Seekh Kebabs, special dishes such as Masala Fish Fry and a selection of side dishes like Bombay Aloo and Dhal. Finally no curry would be complete without the obligatory chapatis, naans and rice! Each and every recipe is accompanied by a step-by-step video, showing you in clear and concise detail how each dish is prepared and cooked to perfection. From amateur cook to budding chef, no matter what your skill set - Richard Sayce will walk you through every step, technique and trick of the trade you will need to learn so that you can turn out restaurant quality Indian dishes from your own kitchen. All you need is a basic grasp of kitchen techniques and practices, and this book by your side. Each recipe is linked to an online video, so you can see the chef himself in action, and learn by example. With over 40 detailed recipes with beautiful photos, this is an essential book for anyone who wants to replicate that "takeaway taste" at home. Covering every aspect of every preparation, from spice mixes to base gravy and breads, and filled with tips and advice, it is the ideal companion for any curry loving chef who wants to replicate that unique British Indian Restaurant taste. Volume 2 of Indian Restaurant Curry at Home (Kindle Edition) is now available to buy at desertcart UK and all international desertcart stores. www.desertcart.co.uk/dp/B07NPMNNG7 Paperback editions of both Volume 1 and Volume 2 are available worldwide. To buy securely, please visit www.mistyricardo.com.

Review: Instructions are so easy to follow, and tastes better than most takeaways we’ve had! - I want to buy one for every curry loving person I know, because the food in this book is mouthwatering. We’ve made the base gravy (which the kids love as it is) and made 3 curries so far: jalfrezi, korma and the staff curry (so named because it’s the curry that most restaurant staff will make for themselves) and all were excellent, and tasted better than any other jalfrezi, korma and nameless curry we’ve been made before. The base curry does take 2 hours to make, but each of those hours are ‘leave to simmer’ after a couple of minutes prep and adding ingredients, so it’s no hardship. That then makes enough for 16 individual portions. Each portion then takes roughly 10-15 minutes, so curry night in our house is relatively quick to get ready for now! Everything is explained so well, down to where to get ingredients from: it’s like everything was thought of…even if you’re a beginner cook, you will easily be able to follow this book. I’m so chuffed with this recipe book that I’m buying one for Christmas for everyone I know who loves curry. It’s a no-brainer. Get this book if you love curry; you will not be disappointed.
Review: First Class Curries - I love curries, that authentic flavour that you get at a curry house is delicious and addictive, but I struggled for over 30 years to re-create it at home. The usual books, vids and internet recipes are dreadful and you get a generic curry that is poor in texture, tastes only of curry powder and the overcooked meat falls apart and becomes stringy. Even an Indian friend of mine couldn't explain how they go it to taste so good. Misty Ricardo's Curry Kitchen explains how the excellent curry house chefs create a curry so good, that if you cook for your partner or friends, they'll be poking around in your kitchen bin looking for empty foil cartons and other signs that you've nipped to the takeaway to get a restaurant curry and claim it as your own original dish. There's no secret ingredient. It's all in the cooking technique and the Maillard reaction is used to create unbelievable, fantastically flavoured dishes. In every recipe, Misty explains the exact execution of cooking the ingredients in detail and my first curry was on par with the chicken balti, that my local curry house serves. There is some pre-preparation of a few ingredients, but this pre-prep will allow you to cook a 1st-class curry in 10 minutes and at a fraction of a restaurant or takeaway price. Finally, this book has transformed my Indian cooking and will no doubt transform yours too. I've used it exclusively for curry cooking since I bought it and consider it the holy grail of Indian Restaurant Curry cookery.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 180,402 in Kindle Store ( See Top 100 in Kindle Store ) 25 in Indian Food & Drink 71 in Asian Cooking |

## Images

![Indian Restaurant Curry at Home Volume 1: Misty Ricardo's Curry Kitchen - Image 1](https://m.media-amazon.com/images/I/71CRL72OxdL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Instructions are so easy to follow, and tastes better than most takeaways we’ve had!
*by M***U on 13 October 2021*

I want to buy one for every curry loving person I know, because the food in this book is mouthwatering. We’ve made the base gravy (which the kids love as it is) and made 3 curries so far: jalfrezi, korma and the staff curry (so named because it’s the curry that most restaurant staff will make for themselves) and all were excellent, and tasted better than any other jalfrezi, korma and nameless curry we’ve been made before. The base curry does take 2 hours to make, but each of those hours are ‘leave to simmer’ after a couple of minutes prep and adding ingredients, so it’s no hardship. That then makes enough for 16 individual portions. Each portion then takes roughly 10-15 minutes, so curry night in our house is relatively quick to get ready for now! Everything is explained so well, down to where to get ingredients from: it’s like everything was thought of…even if you’re a beginner cook, you will easily be able to follow this book. I’m so chuffed with this recipe book that I’m buying one for Christmas for everyone I know who loves curry. It’s a no-brainer. Get this book if you love curry; you will not be disappointed.

### ⭐⭐⭐⭐⭐ First Class Curries
*by S***N on 4 January 2023*

I love curries, that authentic flavour that you get at a curry house is delicious and addictive, but I struggled for over 30 years to re-create it at home. The usual books, vids and internet recipes are dreadful and you get a generic curry that is poor in texture, tastes only of curry powder and the overcooked meat falls apart and becomes stringy. Even an Indian friend of mine couldn't explain how they go it to taste so good. Misty Ricardo's Curry Kitchen explains how the excellent curry house chefs create a curry so good, that if you cook for your partner or friends, they'll be poking around in your kitchen bin looking for empty foil cartons and other signs that you've nipped to the takeaway to get a restaurant curry and claim it as your own original dish. There's no secret ingredient. It's all in the cooking technique and the Maillard reaction is used to create unbelievable, fantastically flavoured dishes. In every recipe, Misty explains the exact execution of cooking the ingredients in detail and my first curry was on par with the chicken balti, that my local curry house serves. There is some pre-preparation of a few ingredients, but this pre-prep will allow you to cook a 1st-class curry in 10 minutes and at a fraction of a restaurant or takeaway price. Finally, this book has transformed my Indian cooking and will no doubt transform yours too. I've used it exclusively for curry cooking since I bought it and consider it the holy grail of Indian Restaurant Curry cookery.

### ⭐⭐⭐⭐⭐ My favourite curry book
*by M***T on 24 September 2020*

This book is absolutely great. We will never get a curry as nice as we make at home now. It’s beginning to become a bit of an addiction! Firstly, the books are clear, easy to understand and so well organised. It makes cooking a pleasure. Everything has been thought of and explained well for new BIR cooks like me. The first couple of meals I made, there was a slightly bitter taste which I couldn’t work out. I then realised I wasn’t cooking my spices out enough. (Usually the curries are cooked in a similar order... oil, infusion, onions, ginger and garlic paste, then spices). It says in the book, cook them for 30 seconds but I usually cook for slightly longer with a small amount of base gravy to prevent burning. It can seem daunting having to make mix powder and base gravy etc, but once everything is made, the curries come quick and easy. I would recommend freezing base gravy in tubs and watering down just before use. Batch making ginger and garlic paste and freezing in ice cube trays. We also freeze coconut milk to save wasting it. A little electronic coffee grinder has worked very well for us for making the spice mixes. We have an induction hob so bought a 28cm stainless steel pan for cooking. We also have volume two which has a handy up scaling chart. Before we knew about that, we once tried doubling everything up to cook for two and failed due to being too spicy. I also have the Curry Guy book but rate Misty Ricardo books over that. Mainly due to how well explained and laid out everything is in these books. Enjoy.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-07-25*