The Curry Club Indian Restaurant Cookbook contains a mouthwatering selection of over 150 restaurant-style curry recipes that can be made at home. Pat Chapman shows you how to achieve that special Indian restaurant flavour in your own kitchen, with minimum effort and maximum enjoyment. There are recipes for tandooris, kebabs, kormas, dhals, vindaloos, birianis, chutneys and pickles - all the dishes you will find in an Indian restaurant. Each recipe has an informative introduction telling the background story to the recipe, what it is and where it comes from. Throughout, Pat Chapman shows you how to use spices - the way the very best Indian restaurants use them. Sections cover basic cooking techniques; soups, snacks and starters; barbecues, grills and tandooris; chicken curries; fish and seafood; vegetables; rice and bread; accompaniments; desserts; and beverages. There is a full glossary and detailed information on spices.