Tikka Masala

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Learn to prepare variety of Indian dishes including Dosa, Idli, Vada, Pongal, Puttu, Rasam, Sambar, Biriyani, kesari etc

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"Cookbook consumers are always hungry for simple, accessible recipes that deliver authentic flavor, and this volume makes it easy for today's health-conscious home cooks to prepare light and fresh versions of classic dishes like chicken tikka masala." — Publishers Weekly

Gregg Wallace explores the Nottinghamshire factory that produces 250,000 jars of curry sauce each day. Gregg makes a supersized 3,000-kilo batch of tikka masala - enough to feed 25,000 people. Meanwhile, Cherry Healey is in Guntur, the chilli capital of India, where they sell 3,500 tonnes of chilli each day. She helps to harvest the chillies on a typical small-scale farm, dries and packs them down then follows them through processing into chilli powder. Historian Ruth Goodman finds that our passion for curry is around 370 years older than the supposed invention of tikka masala in a Glaswegian restaurant in the 1970s. She recreates a 1747 recipe for rabbit curry, and learns that the word 'curry' itself is a misunderstanding of the Tamil word 'kari'.

Heston Blumenthal reveals the secret history of some iconic British dishes and then transforms them, as only Heston can