Paperback. Brown cover with brown title and fishermen image.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean extremely rare original book from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. 

Jack founded the Michelin Guide ‘Midsummer House’- Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam.

There is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic – it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone’s favourite is here.

Praise from readers:

• ‘Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have’
• ‘The Holy Grail of curry cook books’
• ‘This book is so good it’s unbelievable’

Kris Dhillon writes with the authority of an accomplished Indian restaurateur. With many years of experience and thousands of satisfied customers she is still flattered by the popularity of her recipes and by the volume of interest and debate they continue to provoke. Her book, The Curry Secret, is widely acknowledged as the Holy Grail of curry cook books.