Have you spent years of experimental home cooking trying to emulate British Indian restaurant
curries?
Dave Loyden did exactly that for decades, eventually gave up, quit his day job, and invested three
years working undercover in UK curryhouses.
He discovered the hidden nuances, the techniques and ingredients, that
made the flavours of restaurant curries so different from home cooking.
Now these secrets are yours in his
new book...
Dave Loyden's Undercover Curry
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admin@undercovercurry.com
