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what’s the book really all about? it’s all about how to cook, in your own kitchen, genuine, traditional british indian restaurant meals. in order to be able to do this, you need to know the tricks of the trade and how the chefs go about whipping up, in next to no time, your favourite dishes. now, if you’ve ever had the opportunity to glance inside a good restaurant kitchen and see the chefs at work, you will have noticed that they surround themselves with some fifteen or so containers, into which they frequently dip a very large spoon (a ‘curry spoon’), and then tap the contents of these ‘dips’ into the pan as they cook. so what’s in those containers? well, as you might guess, many of them hold spices, which are freely available to all. but a number of them contain special preparations, made beforehand, and it’s these that hold many of the secrets. i’ve called these the ‘core preparations’, and if you look in the edited version of the book’s contents (below), you’ll see that some 25 pages are devoted to these all-important items including, naturally, the gravy. you’ll see others you’re quite familiar with, such as tomato puree, but don’t be fooled – in british indian restaurants, ‘tomato puree’ is much more than just tomato puree. and glance through the segments of contents shown – it helps answer the question ‘what’s the book really all about?” contents you need to know... foreword introduction first dish – tarka dhal core preparation introduction garlic ginger garlic and ginger puree gravy preparation - onion bhajis the good oil the gravy introduction making a large quantity making a small quantity summary comments and gripes tandoori marinade tomato puree arranged around your cooker… garam masalla general preparation sauces onion vindaloo pre-cooked meats introduction chicken, general beef lamb tikka rice general pulau breads bhattora chappatis nan peshwari nan cooking preparation pots, pans and utensils dipping reminders before you start cooking curry spoon/teaspoon conversion the recipes – general information meals side dishes bombay aloo cauliflower bhaji dip kebabs mixed vegetable curry sag aloo main dishes chicken recipes chicken achar pall chicken bhuna chicken danzak chicken dopiazza chicken jalfrezi chicken madras chicken patia chicken rogan josh south indian garlic chilli chicken chicken tikka garlic chilli chicken vindaloo -many dishes using other meats are included in this section- extras menu for six curry for kids vegetarian dishes the indian restaurant kitchen curry and health recipe blanks addendum *any dish can be cooked as a vegetarian dish by omitting the meat and replacing with veg of choice* have you spent years of experimental home cooking trying to emulate british indian restaurant curries? dave loyden did exactly that for decades, eventually gave up, quit his day job, and invested three years working undercover in uk curryhouses. he discovered the hidden nuances, the techniques and ingredients, that made the flavours of restaurant curries so different from home cooking. now these secrets are yours in his new book...dave loyden's undercover curry as a small thank you for visiting our website why dont you make dave's tarka dhall. and let's substantiate the claims made on the cover of this book. would you like to order a copy of the book? to order a limited first edition copy, signed by dave, simply click on the paypal buttons below - and happy curry cooking! uk - £11.50 within europe - £21.50 rest of the world - £27.50 prices include postage and handling costs. -> dave's story -> appearances -> request dave dave's story dave has been a curry enthusiast for decades and after each of his very frequent british indian restaurant meals he would get to wondering just how those marvellous flavours and aromas were obtained. with the passage of time the need to know became an obsession. in the early days he classed himself as a good curry cook. later, after various stints as a chef, mixed in with business interests, the general view was that he was very good, and it seemed that dave was the only one not satisfied. he knew there was further to go, and he badly wanted to know more of what was hidden from him. now, there are a great many curry enthusiasts, and i suppose every one of them would like to know, as dave did, just how do the bir chefs get those unique flavours and aromas? what ingredients do they use? what are the techniques, the tricks and secrets – the real , carefully safeguarded secrets? however, there’s a big difference between wanting to know them and being prepared to spend three years of your life discovering them. yet that’s exactly what dave loyden did! he had the determination and the commitment needed to get a job doing deliveries for a top curry restaurant with the express purpose of searching out those secrets. after a while he started coming in early to help out with the prep. he was in the kitchen! three years later the commitment had paid off. he had learned them, and what he found out is all laid out in his book. in a few hours you can learn what it took dave those three years to find out. these are the genuine secrets – there are no half- truths and nothing is held back. for example, to our certain knowledge, noone has ever before put down in print the actual ingredients the british indian restaurants use to make the gravy (the sauce), much less reveal the cooking process. you’ll find out that not only is it possible to replicate those bir flavours in your own kitchen, it’s also quite easy when you know how. and you can serve them up at restaurant speed at home. you do your core preparation in advance, freeze, and then for weeks ahead meals can be on the table within 10 to 15 minutes from starting – and we’re talking about quality bir meals. we want you to understand that undercover curry is not your standard cookbook. if you want a book with pretty coloured photographs to look at, you really should go elsewhere. but if you want to share in the arcane, hard- won knowledge, passed on in the clear and inimitable dave loyden style, and become a british indian restaurant expert in the process, then this book certainly is for you. it's available from the bookstores, but by ordering it from this website, for the same price you get a copy signed by the author and delivered to your address. after you’ve made some of the dishes, tasted the results and found out how easy it is, we’d love to hear from you. it’s one thing for us to say how good the book is, but unprejudiced third party comments count for more so check out the 'testimomials' and find out what the curry fanatics who have bought the book think about it. we're proud of them. having beans on toast instead of indian takeaway for just one night will save you the money for the book (and then the book will then save you that money back many, many times over). appearances radio and personal appearances will be listed here to allow you to listen in or catch up with dave in person. meet the man, have a chat, get your exclusive copy of "undercover curry" autographed, and have dave solve all those troublesome curry problems that have bothered you for so long. the book signing at waterstone's, previously announced to be held on the 31st july, has been postponed. we sincerely apolgise for this, but due to a hold-up in their ordering system, waterstone's will not have an adequate supply of books in their carlisle store by that time. additionally, we have been unable to update this site in a more timely fashion as our webhost has been experiencing technical difficulties. dave is sorting out alternative arrangements, and we will post those the moment those details are available. we just hope those of you who were going along to the signing get to read this in time. sorry! click here to listen to an exclusive bbc radio interview featuring dave request dave dave is open for bookings to run curry nights for your group or association. please contact us to discuss. t

URL analysis for undercovercurry.com

http://www.undercovercurry.com/monsep06.mp3
http://www.undercovercurry.com/#?w=500
http://www.undercovercurry.com/davestarkadhal.pdf

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: UNDERCOVERCURRY.COM
Registry Domain ID: 1573636453_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2015-09-27T09:20:15Z
Creation Date: 2009-10-27T09:11:04Z
Registry Expiry Date: 2017-10-27T09:11:04Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.LIVEDNS.CO.UK
Name Server: NS2.LIVEDNS.CO.UK
Name Server: NS3.LIVEDNS.CO.UK
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-10-01T11:03:25Z <<<

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The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR Tucows Domains Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =undercovercurry.com

  PORT 43

  TYPE domain

DOMAIN

  NAME undercovercurry.com

  CHANGED 2015-09-27

  CREATED 2009-10-27

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS1.LIVEDNS.CO.UK 213.171.192.250

  NS2.LIVEDNS.CO.UK 213.171.193.250

  NS3.LIVEDNS.CO.UK 213.171.192.254

  REGISTERED yes

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