Kerstin Rodgers

Chef, author and blogger

If you want to get a handle on how to cook an authentic curry, get this book. I’ve learnt so much from it and consider myself now to be a brilliant curry maker for an Englishwoman. She’ll explain the ingredients, the tempering of spices, the onion base, the mix of whole and ground spices, the use of kashmiri chillies which aren’t very hot but add depth of flavour. This is your handbook for curry making.

Maureen Mills

Director, Network London PR

It has become the curry bible – and it the most comprehensive, and fascinating, selection of recipes.

Valentine Warner

Author and chef

An essential primer for those venturing into Indian cookery.

Karen Coates

Journalist & food blogger

My go-to curry book. This is my Indian comfort food.

Rachel Laudan

A Food Historian Cooks

For unpacking the basic principles.

Iqbal Wahhab

Iqbal Wahhab, OBE FRSA, Chief Executive Officer, Roast

Mridula Baljekar

Cookbook author