Dave has been a curry enthusiast for decades and after each of his very
frequent British Indian restaurant meals he would get to wondering just how those marvellous flavours and aromas were
obtained. With the passage of time the need to know became an obsession.
In the early days he classed himself
as a good curry cook. Later, after various stints as a chef, mixed in with business interests, the general view was that he
was very good, and it seemed that Dave was the only one not satisfied. He knew there was further to go, and he badly
wanted to know more of what was hidden from him.
Now, there are a great many curry enthusiasts, and I suppose every
one of them would like to know, as Dave did, just how do
the BIR chefs get those unique flavours and aromas. What ingredients do they use? What are the techniques, the tricks and
secrets – the real, carefully safeguarded secrets?
However,
there’s a big difference between wanting to know them and being prepared to spend three years of your life discovering
them. Yet that’s exactly what Dave Loyden did! He had the determination and the commitment needed to get a job doing
deliveries for a top curry restaurant with the express purpose of searching out those secrets. After a while he started coming
in early to help out with the prep. He was in the kitchen! Three years later the commitment had paid off. He had learned them,
and what he found out is all laid out in his book. In a few hours you can learn what it took Dave those three years to find
out.
These are the genuine secrets – there are no half- truths and nothing is held back. For example, to
our certain knowledge, noone has ever before put down
in print the actual ingredients the British Indian restaurants use to make the gravy (the sauce), much less reveal the cooking
process.
You’ll find out that not only is it possible to replicate those BIR flavours in your own kitchen,
it’s also quite easy when you know how. And you can serve them up at restaurant speed at home. You do your core preparation
in advance, freeze, and then for weeks ahead meals can be on the table within
10 to 15 minutes from starting – and we’re talking about quality BIR meals.
We
want you to understand that Undercover Curry is not your standard cookbook. If you want a book with pretty coloured photographs
to look at, you really should go elsewhere. But if you want to share in the arcane, hard- won knowledge, passed on in the
clear and inimitable Dave Loyden style, and become a British Indian Restaurant expert in the process, then this book certainly
is for you. It's available from the bookstores, but by ordering it from this website, for the same price you get a copy
signed by the author and delivered to your address.
After you’ve made some of the dishes, tasted the results
and found out how easy it is, we’d love to hear from you. It’s one thing for us to say how good the book is, but
unprejudiced third party comments count for more.
Having beans on toast
instead of Indian takeaway for just one night will save you the money for the book (and then the book will then save you that
money back many, many times over).
