Dan Toombs ("The Curry Guy") has perfected the art of replicating Indian restaurant cooking after traveling the United Kingdom and sampling dishes to learn curry house kitchen secrets. He then went back to his kitchen to recreate and refine those dishes that taste like takeout from our favorite restaurants but in less time and for far less money. 

Dan has learned through the comments left on his blog and social media feeds that when people make a chicken korma or a prawn bhuna from other cookbooks, it takes nothing like the dish they experienced prior, but not so with Dan's recipes.  

His debut cookbook, The Curry Guy: Recreate Over 100 of the Best Indian Restaurant Recipes at Home, shares the classic curry sauces, including tikka masala, korma, dopiazza, pasanda, madras, dhansak, rogan josh, vindaloo, karai, jalfrezi, bhuna, and keema. Popular vegetable and sides dishes are also here as accompaniments, and of course, no curry is complete without rice or naan. So the perfect pilau rice or soft pillowy naan can be yours with Dan's guidance.

The dishes in The Curry Guy should be read in advance to see what base sauces are needed and to make sure you have all the necessary ingredients on hand. Good curry dishes take time and a little effort after all.

Dan's newest title The Curry Guy Easy was released in the UK in May. In this title, he has streamlined the road to curry with instructions for prepping in advance and tips and tricks for easy clean up.

I am so impressed with Dan's clear-cut recipes and the work he has invested in simplifying curry dishes that taste like we expect them to - as if we dialed up the curry shop for delivery. I've made the Chicken pakora and am planning on making it again very soon along with other recipes from this book filled with dishes that I crave. 


Our   gives us a look inside this lovely title and features the following   recipes:

Special thanks to Quadrille Publishing for providing the materials for our preview above as well as providing three copies in our giveaway below. 

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 15th, 2018.