Topic: Kris Dhillons - The New Curry Secret

[haldi]

This new book is the third version
The original we all know
Then it was revamped last year with a couple of new recipes and new cover
Now it is changed again with pictures added
I am interested in the new gravy, but I don't really want to buy a third copy

[Derek Dansak]

Adrian, was the bhuna you recommend so highly from the KD book listed here (thats the one i own) or was it from a later edition. I am interested to have another look at that recipe

[The Kris Dhillon]

Hi all you curry lovers, this is Kris Dhillon.  I am happy to tell you that The New Curry Secret is a completely new book with over 100 new and delicious BIR recipes, most with colour photographs.

[Panpot]

Well, thanks Kris for looking in and putting us right. I will order one myself now cheers

[adriandavidb]

Derek, it was from the original book (the two editions before the one that's just come out).

I used her garam masala mix in it.  I also used a squeeze of fresh lime/lemon juice to balance the flavours.

It had that moorish 'smoked sausage' flavour, on the couple of occasions I got it right!  Getting it right I think may have been down to just how heaped my tps were with the requisite spices.  She recommends 'slighty rounded', I recal being generous was more successful then being lean.  For that reason I now use level MEASURING spoons (5ml) as opposed to 'normal' tps (anything from 3ml up, depended on level or how rounded you make it).

It still interested me how simple her spicing was: turmeric & paprika in the base; cummin and garam masala in the dish.  The ultimate mix of spices in the fianl dish is not that dissimilar to Ashoka!! They are just added in different places: some spices (e.g. cinnamon) come from the bunjarra as opposed to the garam masala.

[JerryM]

It still interested me how simple her spicing was: turmeric & paprika in the base; cummin and garam masala in the dish.  The ultimate mix of spices in the final dish is not that dissimilar to Ashoka!! They are just added in different places: some spices (e.g. cinnamon) come from the bunjarra as opposed to the garam masala.

Adrian,

appreciate your thoughts - i'm in to these sort of thoughts at the mo (re resolution post). starts to help get the picture a bit clearer for me.

[Frying Tonight]

I used her garam masala mix in it.
It had that moorish 'smoked sausage' flavour, on the couple of occasions I got it right! 

Her garam masala has a high proportion of (smoky) black cardamom, so I expect that's part of it. 

IIRC, she adds spices after the base sauce.  Do you adapt her recipes to BIR style, frying spices before adding base?

[SnS]

Hi all you curry lovers, this is Kris Dhillon.  I am happy to tell you that The New Curry Secret is a completely new book with over 100 new and delicious BIR recipes, most with colour photographs.

Sounds good Kris - and nice of you to join the forum.
I will have to have a copy, despite having bought both previous versions.

SnS  ;D

[JerryM]

The Kris Dhillon,

forgive me but i'm a tad sceptical on the value of buying the new book. i'm a real fan of the original curry secret book (ISBN 0-7160-0809-2) - still regularly using it after all these years. it must be in the top 3 of all the books i've ever bought.

to help sell me on the new book i'd very much appreciate some details on how/why the new version will deliver restaurant taste. i suppose in short what experiences/actions have enabled a breakthrough.

[Cory Ander]

You can check it out here: http://www.thecurrysecret.co.uk/

"The New Curry Secret" promises:

"a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"

"the special spice blends and the closely held secrets used by Indian chefs"

"more than 100 new recipes for delicious
dishes such as Murgh Hariyali Masala, Spicy Lamb Cutlets, Prawn Baadsha and Fish Ambotik"

Others recipes (I deduce) include Balti Chicken Pasanda, Chicken Jalfrezi, Nargi Kebab, Nargis Kebab Curry, Prawn Patia, Reshmi Kebabs, Lamb and Chicken Shaslik, Bombay Aloo, Chicken Stuffed Chilli Pepper, Stuffed Chilli Pepper (Vegetarian), Fruity Pilau, Mint Chutney, Parsi Chicken with Apricots, Ajwaini King Prawns, Salmom Kalia....plus another 80 or so (I assume) "new" recipes from "Indian restaurants".

Like Jerry, I too am interested to know how the recipes in the new addition improve upon those in the original edition (other than simply being new recipes) .  In particular, I am curious about the need to change the curry base when the original was supposed to be that used in a 'British Indian restaurant" (which I understand Kris once operated but no longer does?)?