{"id":3348,"date":"2022-06-01T09:42:01","date_gmt":"2022-06-01T08:42:01","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3348"},"modified":"2022-03-14T13:22:30","modified_gmt":"2022-03-14T13:22:30","slug":"curry-classic-and-contemporary","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/curry-classic-and-contemporary\/","title":{"rendered":"Curry Classic and Contemporary by Vivek Singh – review"},"content":{"rendered":"

You already know, dear reader, that I have a passion for Indian food so it\u2019s no surprise that I, once again, feature a book about the dishes of the subcontinent. Curry Classic, however, is a little different from the previously reviewed cookbooks, as its focus is on future trends, as well as including lesser-known classic dishes.<\/span><\/p>\n

\"Curry The author of Curry Classic, Vivek Singh, is the executive chef at the celebrated Cinnamon Club in Westminster and the Cinnamon Kitchen in the City. He has previously penned The Cinnamon Club Cookbook and The Cinnamon Club Seafood Cookbook. Curry \u2013 Classic and Contemporary is a marvellous showcase for this man\u2019s talent and unique perspective.<\/p>\n

But what is Curry? We all think we know. We go out \u201cfor a curry\u201d, \u201clet’s get a take-away curry\u201d. But in reality it\u2019s an Anglo term for any kind of Indian food. It seems that most Indians would be rather amused\u00a0 by our notion of all Indian food being \u201ccurry\u201d (or horrified at our ignorance). It seems that the misconception dates back to the British officers of the East India Company. These chaps spent their whole lives in India but couldn\u2019t speak the language so when asked, the cooks would tell the officers that it was \u201ccurry\u201d tonight rather than trying to educate the daft sahibs about the delicious array of other diverse dishes.<\/p>\n

\u00a0The most wonderful presentation<\/h4>\n

The recipes here are striking. I recognise the classics like Jungle Curry, Beef Bhuna, Lamb Rogan Josh, but there are many more that are new to me and very appealing. Nargisi Kofta Curry was a popular restaurant favourite in the 60s and 70s but has fallen out of favour as it\u2019s a complex recipe for mass catering. It\u2019s an Indian version of a scotch egg (boiled egg with a meat crust) served with an aromatic sauce. Those army officers in India would recognise this one.<\/p>\n

I love Raan (leg of lamb) and Vivek has two versions. The Modern Raan is tunnel-boned and stuffed and makes the most wonderful presentation for a meal for friends. It\u2019s a dish that takes a bit of work but you\u2019ll find it\u2019s well worth the trouble. The spices permeate the meat which will be succulent and flavourful. Your house will have a fabulous aroma that will excite your guests\u2019 taste buds before they even sit at the table.<\/p>\n

Curry Classic and Contemporary is filled with recipes that are both of the moment and authentic. I am impressed and will enjoy cooking my way through every dish. A delight.<\/p>\n

Curry \u2013 Classic and Contemporary
\nAuthor: Vivek Singh
\nPublished by: Absolute Press
\nPrice: \u00a320.00
\nISBN 9-781904-573883<\/p>\n

 <\/p>\n

See more books and restaurants by Vivek Singh here<\/a><\/strong>.<\/p>\n

 <\/p>\n

Read reviews of more Indian cookbooks here<\/strong><\/a><\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

You already know, dear reader, that I have a passion for Indian food so it\u2019s no surprise that I, once again, feature a book about the dishes of the subcontinent. 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