Maybe they've set the PDF to expire after viewing once.
No, the demo is not in acrobat .pdf format but in the form of one of those potentially nasty .exe applications. He's the last person I should trust but I couldn't resist taking a look, after I'd dwelt on whether to take the risk for a couple of days. There are two sample recipes, with some of the ingredients blocked out. One is for chicken tikka. Surprise, surprise the recipe in the book is totally different to the '10 year' recipe which he posted under 'Starters' on this forum last January. Is anyone telling me that a BIR would so radically change their recipe for chicken tikka in the space of a year? Even though there are some ingredients left out, these recipes are as different as can be, including the marinade time. In my opinion these significant differences don't exactly inspire confidence, given they are supposed to come from a BIR which he claims to have known for 10 years. Allow also for the fact that the book is catering for 3x as much chicken.
CHICKEN TIKKA - Andy's 10 year recipe - Jan 2007
1 kg chicken breast skinless and cut into 1-2" chunks
1 cup fresh greek yoghurt
1 cup finely chopped fresh coriander leaves
2 tablespoons ginger paste
3 tablespoons garlic paste
3 tablespoons garam masala
6 whole peppercorns
2 dry red chillies
3 tablespoons lime/ lemon juice
1/2 tsp orange food coloring
METHOD
Relatively complex (see recipe) includes use of food processor
Marinate overnight
Curry Book preview - Jan 2008
3Kg chicken
100ml natural yoghurt
1tbls vegetable oil
1tbls Colemans Garden Mint
1tbls garlic/ginger mix
1.5tbls spice mix powder
0.5tsp garam masala
1tbls dried methi
1tsp orange food colour powder
2tbls ingredient removed from demo book
1.5tbls ingredient removed from demo book
1tsp ingredient removed from demo book
METHOD
Mix all the ingredients together. Rub into chicken.
Marinate for 24 hours