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Indian Takeaway Classics at Home: Recreate Your Favourite Restaurant Curries with Simple Ingredients, Step-by-Step Methods and Authentic BIR Flavours
Paperback
Cookbooks GeneralIndian & South Asian Cooking
Publisher: Independently Published
Published: Dec 12 2025
Pages: 100
Weight: 0.32
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
Recreate your favourite Indian takeaway - in your own kitchen.
Indian Takeaway Classics at Home shows you, step by step, how to cook real British Indian Restaurant (BIR) style curries using simple ingredients, normal kitchen equipment and a proven method that actually works.
If you've ever wondered why your homemade curries never taste quite like the local restaurant - this book explains why, and fixes it.
- Learn the true BIR method - base sauce, pre-cooked meats and fast, high-heat cooking.
- Use simple UK supermarket ingredients - no hard-to-find spices or specialist equipment.
- Cook the most popular takeaway curries - Madras, Vindaloo, Bhuna, Jalfrezi, Rogan Josh, Pathia and more.
- Master creamy favourites - Chicken Korma, Tikka Masala, Butter Chicken, Pasanda and Malai Chicken.
- Make real tandoori-style dishes - chicken tikka, tandoori chicken, lamb chops, seekh kebabs and paneer tikka (with oven or air fryer).
- Finish with proper rice, breads and sides - pilau rice, fried rice, naan, chapatis, onion bhajis, pakoras, raita, mint sauce and more.
Everything is written in clear, plain English with realistic timings and straightforward instructions - ideal for busy home cooks who want big flavour without fuss.
Inside you'll find:
- The BIR base sauce - the smooth, silky onion gravy behind almost every restaurant curry.
- Essential spice mixes & pastes - mixed powder, ginger-garlic paste, tandoori marinade and more.
- Pre-cooking methods - how takeaways keep chicken, lamb and vegetables tender and ready in minutes.
- Classic curries - from basic chicken curry to Madras, Vindaloo, Bhuna, Dopiaza, Pathia and Rogan Josh.
- Creamy & mild dishes - Korma, Tikka Masala, Butter Chicken, Pasanda and Malai Chicken.
- Medium & rich favourites - Balti, Jalfrezi, Karahi, Ceylon, Saag and House Special style curries.
- Chef's specials & spicy dishes - Garlic Chilli Chicken, Naga Chicken, Keema, Methi Chicken and more.
- Tandoori & grilled recipes - all adapted for a normal oven or air fryer.
- Fakeaway sides - pilau rice, naan, chips, bhajis, pakoras, dips and salad.
Whether you're a complete beginner or already comfortable in the kitchen, this book will show you how to:
- Batch-cook base sauce so curries take minutes, not hours.
- Adjust heat levels to suit everyone at the table.
- Get thicker, richer sauces without guesswork.
- Serve full fakeaway nights that taste like the real thing.
About the author
Carl Williams (Author Carl) writes no-nonsense food, fermentation and preserving guides that focus on real techniques, not fads or myths. His books are designed for normal home kitchens, with clear methods that work first time.
If you love British-style Indian takeaway and want to cook it properly at home, this book belongs on your kitchen counter.
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