Curry Club Bangladeshi Restaurant Curries

A great little book from Pat Chapman again. As most of his books do, they cover the "curry Paste bases" recipes that are required for the curries within. This book I bought for very little outlay, and haven't been disappointed by any of his other books yet. It is very difficult to find a Bangladeshi recipe book as most curries cover Pakistan and India along with Sri Lankan recipes. There is a wide variety of recipes within this book including many found being made in Bangladeshi homes.The inclusion of "Brain curry" (Page 72) although unpalatable for the western world these days this is actually a "Treat" curry in Bangladesh. Although I have not tried this recipe thus far it can be made in the UK by obtaining the brain from specialist suppliers,usually Calf brain if you want to "try out" this "treat"! The book as is the standard of Pat has a very informative introduction,along with a "curry workshop" section including ,equipment,marination,keeping curries and the Bhoona Process along with recipes for Bangladeshi Garam Masala and Panch Foran and other Bangladeshi bases and spice mixes. Once the very detailed workshop has been read the following chapters start to become clear if the workshop has been read,these include:-starters,Meat,Poultry,Fish,Vegetables,Rice,Breads,Accompaniments and Sweets.As with most of Pat Chapman books they are designed for a good curry after a lot of initial work to create the pastes. If you want a curry within an hour then leave this book alone. If however you are willing to prepare the pastes and the spice mixes ahead of time (they will keep for a while so ready for the next curry) then you will be able to prepare most of what is in this book within the hour.

Having been a fan of Pat Chapman since the mid eighties I saw this book and took a punt. Whilst I have cooked curries for years I have never made any authentic Bangladeshi ones. Now I know how!

Excellent! I have been buying Pat Chapman’s cookbooks for years and this one is up to Pat’s usual great standard.

not good......one page it tells you how to make a brain curry, and that was the high point.

Exactly what I would expect from Pat Chapman, apart from a few recipes that suggest using any commercial curry paste or powder. Sacrilege!!

super cookbook. i cook a lot,and love spicy food. i enjoy a good restaurant curry, as well as typical traditional authentic curries. this book discusses some history, and gives you the opportunity to make up your own spice mixes. so so good is the garam massala.you will never buy a jar of it from the super market again.the stir fry curry is really quick and delicious, and the chicken pineapple curry, (dont let the pineapple put you off!!! i really do cook a lot, and this is very tasty and authentic!)cant recommend it more highly.its worth noting though, that if you dont usually cook, whilst this book is easily followed, it is a lot of work if your new to cooking from scratch.

I knew I was buying a second hand book, but the condition was very disappointing. It turned out to be an ex-library book, complete with old stamps and labels, and very discoloured and grubby. I was going to give it as part of a present, but it will be going to a jumble sale instead.

All Pat Champan books are well written and interesting. Many basic facts and information that let you read like a novel