Warm vibrant colourful bowls with the promise of strong aromatic flavours.
I absolutely love curry!
My idea for Cook Curry Surrey was inspired some years ago when, after a lot of experimenting and trying different chef’s recipes , I realised that creating a beautiful curry dish does not have to be complicated, time consuming or expensive.
I have experienced four decades of curry tasting… 1970′s – The retro minced beef with curry powder, sultanas and sliced banana. In the 1980′s I had the impoverished student experience of special offer “Business Man’s Lunch” £3.00 for 3 courses . The 1990′s saw my quest for the best Indian restaurant in London and Southall. This involved many enjoyable Friday nights trying out modern and traditional dishes in well known restaurants and in new up and coming establishments. During the last 12 years I have tried, tested and created a huge number recipes.
My Eureka moment was cooking James Martin’s Quick Chicken Tikka Masala. It was so simple yet utterly delicious and so my motto was coined….
“Maximum Flavour In The Minimum Time ”