Pat Chapman

Indeholder "Introduction", " Recipe Notes", " Preparation and Cooking Times", " The Balti-pan", " Mail-order Shopping", " Serving Balti", " Serving Quantities", " Balti Ingredients", " Oils", " Barlic", " Ginger", " Herbs", " Balti Spices", " Whole Spices", " Ready-ground Spices", "Basic Recipes", " Dry-roasting Spices", " Grinding Spices", " Balti Cooking Spice Mix", " Balti Sprinking Spice Mix", " Balti Cooking Spice Paste", " The Initial Stir-fry", " The Initial Stir-fry: Quick Method", "Appetisers and Starters", " Onion Chutney", " Balti Chutney", " Balti Salad", " Three Ways with Popadoms", " Deep-frying", " Grilling", " Microwaving", " Balti Bhajias", " Balti Sheek Kebabs", " Balti Stuffed Peppers", " Balti Chana Chat", " Balti Chicken Chat", " Balti Prawn Chat", " Balti Chestnuts", " Balti Prawns on Popadoms", " Balti Grilling Sauce", " Balti Mushroom Kebabs", " Balti Skewer King Prawns", " Balti Chicken Tikka", " Balti Chicken Tikka Sandwich", " Balti Lamb or Pork Chops", "Balti Basics", " Balti Meat", " Balti Keema", " Balti Chicken", " Balti Turkey", " Balti Duck", " Balti Game Birds", " Balti Fish", " Balti Prawns", " Balti Shellfish", "Balti Vegetables", " Balti Sag", " Balti Courgettes", " Balti Marrow or Squash", " Balti Mange-tout Peas or Sugar-snap Peas", " Balti Mushrooms", " Balti Celery", " Balti Aloo", " Balti Aloo Mash", " Balti Sweet Potato or Yam", " Balti Mooli and Carrot", " Balti Peas", " Balti Green Beans", " Balti Sweetcorn", " Balti Tomatoes", " Balti Begoni", " Balti Begoni Mash", " Balti Hari Gobi", " Balti Gobi", " Balti Bindi", " Balti Tibetan Stir-fry", "Balti Pulses and Rice Dishes", " Balti Dhal", " Balti Lobia", " Balti Chana", " Balti Rajma", " Balti Kabli Chana", " Balti Kerala Fried Rice", " Balti Kashmiri Fried Rice", "Balti Styles", " Balti Tikka Masala", " Balti Chilli Jalfrezi", " Balti South-Indian", " Balti Phall", " Balti Palak", " Balti Dansak", " Balti Patia", " Balti Bhuna", " Balti Vindaloo", " Balti Shahi Korma", " Balti Madras", "Balti Combinations", " Balti Meat with Potatoes", " Balti Meat Madras", " Balti Meat Madras with Spinach", " Balti Chicken Dansak with Mange-tout Peas", " Balti Tropical", "Index".

En lille kogebog med en masse opskrifter på Balti style retter. Det er et glimrende take-away eller fast-food køkken, for en chapati eller naan og noget Balti karryret, så er man kørende. Det er meget med en krydderiblanding, lynstegte grønsager og lidt friske grønsager ovenpå.… (meer)

Pat Chapman started The Curry Club in the early 1980s and it is still going - see www.patchapman.co.uk, publishing books, restaurant reviews, a magazine and running occasional cookery courses and even gourmet tours of India. Many of his books unashamedly promote Indian restaurant food, rather than authentic Indian home cooking. This book makes some tasty curries do-able in reasonable time. A practical book to add a bit of spice to life - although I find the recipes need thinking about and adjusting. Sheek Kebabs are made with beef (why not lamb?), with dried onion (why not fresh?) and meat put through food processor (which will end up in a revolting paste unless done extremely carefully). The Balti recipes work well, though.… (meer)

I've tried a couple of these recipes now. All have come out very well. The directions are straight forward, the ingrediants easily sourceable (hence probably not totally authentic) and the variety of styles cover a large range.

Some of the dishes require quite a bit of preparation which isn't always obvious (ie. use some sauce from pg 60 - which is 2 hrs prep)

There are interesting notes to each dish as well, not too many photos - this is a cookbook not a coffee table masquerade.

Overal - tasty dishes well presented.

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