From: Curry Lovers Cookbook

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Creative Curry Cookbooks

Curry, originating in the masterful spice cookery of the Indian subcontinent, and now universally loved. The range of dishes, from across many cuisines, that come under the name of 'curry', is gloriously diverse. What they have in common is layers of cooked-in flavor. Here are four books tailor made to help you immerse in the art of the curry.

Lands of the Curry Leaf

Lands of the Curry Leaf

Peter Kuruvita

The third cookbook from the renowned chef and TV presenter is a feast of vegetarian and vegan recipes from across the Indian Subcontinent, from Sri Lanka, where Peter grew up, north to Nepal. The recipes delve deep into local cuisines: unusually, it includes recipes from Bhutan such as bagthuk, a potato and noodle soup. The old black-and-white family photos in the intro make this a highly personal book, and Kuruvita provides detailed information about how to use spices to give life and character to dishes.
Curry Lovers Cookbook

Curry Lovers Cookbook

Roopa Gulati

Curry Lovers is an informative and accessible guide to Indian cuisine with a mixture of simple recipes as well as more challenging dishes for the keen cook. The book is a celebration of Indian communities across the world showing how street food and regal feasts have been adapted and recreated for the home. The book is broken down into the following sections: Ingredients, Chutneys & salads, Chicken, Lamb, Fish, Vegetarian, and, Pulses and Lentils.
Mangoes & Curry Leaves

Mangoes & Curry Leaves

Jeffrey Alford and Naomi Duguid

Intrepid culinary travelers and cultural chroniclers Jeffrey Alford and Naomi Duguid invite you to explore the flavors of the Indian Subcontinent. Discover the diversity of cooking styles in this vast and varied region, from Nepal in the north to Sri Lanka in the south.
Floyd's Great Curries

Floyd's Great Curries

Keith Floyd

The good thing about curries is that they are really simple and quick to prepare and fun to eat. For the most part, they can be prepared and frozen for future use and they make great party food—a table groaning with seven or eight different dishes, a range of pickles and chutneys, yogurts and fresh herbs, wonderful breads, lashings of cold lager or ginger beer, or fresh lime juice with sparkling water, pitchers of salted or sweetened lassi, or maybe just cups of green tea. What a party!

Savory snacks for Diwali

The Festival of Lights, for which celebrations begin on October 18 this year, isn't just about sweets – although they do play an important role. You might want something savory to sustain you through the five days of celebration, in which case, look no further. Try Sweet Potato and Onion Pakoras, Split Chickpea Squares with Coconut or the other snacks in this collection.

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"Nice and creamy, fresh and tangy, was perfect that way for the cool autumn breeze creeping up. Left out chillis on account of small kids. But added noodles to make a full meal of it." ckbk user, Amanda Berne

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Author spotlight

Jason Smith

Jason Smith

Kentucky-born and raised, chef and TV presenter Jason Smith is a three time Food Network cookery competition winner. Now a television food judge in his own right, his book Lord Honey: Traditional Southern Recipes with a Country Bling Twist, brims with the recipes and hospitality first learnt in his grandmother's kitchen.

Ali Rosen

Ali Rosen

Ali Rosen is a novelist, cookbook author, podcaster and TV host based in New York. Her Emmy-nominated show Potluck with Ali Rosen airs weekly on NYC Life, and her food writing was nominated for a James Beard Award in 2020. Her books include 15 Minute Meals.

Mark Diacono

Mark Diacono

Food writer, gardener and photographer Mark Diacono is known for the plant to plate approach he pioneered as head of the garden team at River Cottage HQ and now at his own Otter Farm. His award-winning books include A Taste of the Unexpected, and A Year at Otter Farm.

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