Curry: Classic and Contemporary, by Vivek Singh

Well known for the old-school charm of The Cinnamon Club in Westminster where he is Executive Chef, Vivek Singh is the celebrated master of modern Indian cuisine.

Curry: Classic and Contemporary, by Vivek Singh

Widely celebrated for his expertise in the kitchen and increasingly known for his television appearances on

Saturday Kitchen

and

Market Kitchen

, an expansion of The Cinnamon Kitchen into the City and his latest book, Curry, signals he’s not lost any of his touch.

With the credit crunch now biting like an over-excited terrier, we’re all looking at ways to cut back on our dining out. If you’re often daunted by the prospect of making curry at home though, then Curry is a timely contribution. With the basic store cupboard ingredients secured, there follows infinite possibilities. From the fish and seafood curries of Bengal to the vegetarian specialities of Gujarat and Rajasthan and classic meat dishes like butter chicken, there’s plenty here to guide the amateur and challenge the expert.

Each recipe is put into context, with additional chef tips and step-by-step instructions. With some excellent photography from delicious.’ own Cristian Barnett, a handy glossary and a supporting cast of top-notch side-dishes, this could well be the only curry book you’ll ever need.

Craig Butcher

Absolute Press, £20. From November 12th, 2008.

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