Curry Compendium is based on the two topselling paperback prequels Indian Restaurant Curry at Home: Volume 1 & 2 which have collectively sold over 50,000 copies in three years. Both books won Gourmand World Cookbook awards for the best UK self-published cookbooks.Richard Sayce has combined all the content from both these books into a quality hardback format, added a splattering of new recipes, and updated many of the photographs and illustrations.Inside the new book you'll find an abundance of mouth-watering, delightfully easy to follow Indian restaurant recipes. These are all backed up with detailed and comprehensive informational chapters: everything you need to learn the art of curry cooking.Curry Compendium contains all you need to create your own restaurant quality food at home in your kitchen. Start saving a fortune on takeaways!99 recipes, fully detailed and explained, covering starters, mains, sides, rice, accompaniments, and traditional Indian & streetfoodVideo Tuition throughout. A QR code is included for most recipes which can be scanned with a smartphone to instantly open up the associated YouTube videoA quick and easy base gravy recipe to cook in 30 minutesScaling Up - a detailed but easy to follow chapter about cooking multiple curry portions at onceInside an Indian Restaurant kitchen - a chapter showing the workings of a busy kitchenAdditional recipe photos crediting social media followers.