Very useful for vegetarians who like spicy food, but who find it difficult to get recipes without any meats in them.

My only two complaints are that there isn’t a substitution list for less common ingredients (mustard oil) and more importantly, I like a recipe time frame listed. Publication dates are subject to change (although this is an extremely uncommon occurrence overall).Cinnamon bark and a whole dried lime are ingredients that I struggle to find at the C0-Op or Waitrose.

Look no further than this mouth-watering collection of veggie curries from across the globe by twice Michelin-starred Atul Kochhar. Some reviews complain the recipes are too complicated or have too many ingredients, but you can't make a curry taste good without a bit of effort and carefully chosen ingredients. Instead, it’s introduced as a kind of culinary cultural exchange programme where the plant-based recipes are linked vaguely by the techniques, ingredients and heritage of making curry. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here.There was one mistake, I think a decimal place was in the wrong place, it meant you needed around 100 chili's for some paste to serve 4. I have looked at substituting ingredients but where possible but to be honest I ended up with a curry sauce and some veg. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, Michelin-starred chef Atul Kochhar turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes. It is specially blended to work well with your favourite meat, vegetables and also any types of lentils or beans. Exploring vegetarian curries of the world, from his native India to the Far East, via Africa and the Middle East and beyond, chef Atul turns his hand to an incredible range of delectable vegetarian dishes to form this sensational collection of everyday recipes.

Mistakes aside, there were some really tasty dishes in here and unusually for curry books, there wasn't endless recipe repeats. Then the fact that it doesn’t mention how many people it serves or give any indication of prep time or cooking time. He has opened restaurants across the world, from London, Marlow and Ireland to Dubai and Spain, and continues to astound with his incredible food.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

I appreciated the way that alternative methods are suggested, for example instead of deep frying the panko aubergine and tofu there were instructions on how you could cook these in the oven instead. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously.

In the foreword, Atul Kochhar, Michelin-starred chef, restaurateur and author of this book as well as Atul’s Curries of the World and 30 Minute Curries defines curry as “a spiced dish with a sauce, gravy or masala base”. I did however make one recipe that began with the preparation of sweetcorn and instructions to set aside for later use, only for it never to be mentioned again. Simple, accessible, and endlessly inspiring, Curry Everyday is the must-have curry cookbook for beginners and experienced chefs alike. This book sees Atul go beyond his roots on a gastronomic journey to showcase recipes from around the world.