My Favourite Recipes

This book is one of my FAVOURITE cookery books of all time. Every recipe works so well, but also tastes so good.It has given me the confidence to try recipes I wouldn't ever have contemplated and Indian food has now become a staple part of our diet.
Monkfish moilee - the first fish curry I have ever done.
Chicken palak - what a good use of spinach
Chicken badami - mild and delicious
Chicken biryani - the best! Beautiful flavours really work together ( lovely rice)
Jeera rice superb with egg curry. ( Never thought and egg curry would taste so good)
Now buy spices in larger quantities to keep up!
Thank you, Gordon!

Now I was going to give this a one star rating but let's face it the food in this book when cooked is edible, I do however question as to who proof read it or maybe I should go a step further and question if the recipes are actually from Gordon's travels?

I have cooked 8 different recipes and none of them actually wowed me, I have been cooking Indian and thai food for many years and the only reason I bought the book was because I saw the episode where gordon went to the Naga region, having grown some Naga chillies this last year figured it'd be nice to try an authentic recipe which the TV episode looked to promise - biggest surprise is that the recipe isn;t even in the book!

When I say I question the proof reading or authenticity of the book I ask you to look at the recipe for Cauliflower Tandoori, the ingredients listed for this make the coating a beige kind of colour and even when cooked don't really colour at all, the images in the book are a very dark brown /... Read more

the subtitle adequately sums up GR's chunky new book, published to coincide with the TV programme of the same name:-

Gordon Ramsay's Great Escape.

But, in reality, it is far more.
With raised lettering to the D/J's main title, a relaxed and still rugged GR adorns the front cover, sharing his enthusiasm for India - its food and its life.

'...My own love affair with Indian food started when my mother made me my first curry as a child.
Granted, Mum's inauthentic curries were nothing like what we're used to today - hers were mostly flavoured with curry powder with the occasional handful of sultanas thrown in - but to us the flavours seemed exotic and mesmerising and I was hooked. Since I left home and started working, Friday night curries have become a ritual. Like most people, I have had favourite dishes, which I would order time and time again, but overall I felt pretty comfortable with the food and thought that I knew quite a bit about... Read more