Sunil Vijayakar
Author of Fresh Indian
About the Author
Sunil Vijayakar was born in Bombay where, while creating, making and styling food in the world of advertising and film, he set up a successful catering company. In 1993, he moved to London and has been kept busy working as a food stylist for advertising and publishing companies. Sunil writes for show more several magazines, including Food and Travel, Real, Tesco Magazine and Best, and is the author of a number of cookbooks. Sunil's passions are traveling, eating and cooking. He lives in London with his wife and son Gus Filgate is not only one of Britain's foremost food photographers. Gus's commissions are wide and varied, ranging from providing photography for best-selling cookbooks and magazines, including House & Garden and the prestigious Food & Travel, to creating advertising campaigns. Gus lives in London with his wife and young children. He pilots single-engine light aircraft in his spare time show less
Works by Sunil Vijayakar
De nieuwe wokbijbel meer dan 180 klassieke en moderne roerbakgerechten uit het Oosten en Westen (2010) 3 copies
IJslolly's 1 copy
Uimodståelige Ispinde 1 copy
Slimming World's Fakeaways 1 copy
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Common Knowledge
- Gender
- male
Members
Reviews
Having looked through this book I realised as we already own an extensive range of curry recipe books we have quite a few of them, so possibly take a look at the index page if you can, before you buy; otherwise you might end up with a duplication. However as the book is so inexpensive and offers a healthier variety of food then it may not matter to you having a duplication.
Although the recipes are healthier you do still need to work out the nutritional information; for some reason I'd made show more the assumption that if the focus was on nutrition then this information would have been included. There's definitely one or two recipes I'd like to try that we don't have in other books and the addition of the colour photograph does go some way in helping to decide what we'd like to try. I've made some of our favourites already such as the Rendang and they taste fine and cook well from the instructions provided.
I'm pleased I have a recipe book holder as with it being small it is difficult to keep open. The addition of one or two recipes in a book about curries can be misleading as to me peanut and cucumber salad and a curried omelette are not curries so perhaps the title is slightly misleading.
Overall, this would be a good book to start with but if you already have a range of recipe books it might be worth checking the index first. show less
Although the recipes are healthier you do still need to work out the nutritional information; for some reason I'd made show more the assumption that if the focus was on nutrition then this information would have been included. There's definitely one or two recipes I'd like to try that we don't have in other books and the addition of the colour photograph does go some way in helping to decide what we'd like to try. I've made some of our favourites already such as the Rendang and they taste fine and cook well from the instructions provided.
I'm pleased I have a recipe book holder as with it being small it is difficult to keep open. The addition of one or two recipes in a book about curries can be misleading as to me peanut and cucumber salad and a curried omelette are not curries so perhaps the title is slightly misleading.
Overall, this would be a good book to start with but if you already have a range of recipe books it might be worth checking the index first. show less
Following the now familiar pattern in this series of cookbooks from Hamlyn, this offers clearly explained recipes, one to a page with a colour photograph of the dish on the facing page, in a clear and concise form. There is a brief introduction which covers the different spices used in curries as well as home-made curry powder and paste. The book is divided into the following sections: starters; poultry; pork and beef; lamb; fish and seafood; vegetarian; on the side (which covers rice show more dishes, breads, dips, chutneys and the like); there is also an index.
The list of ingredients generally tends to be longer than those found in most of the books in this series, but this is due mainly to the additional spices that comprise the curry, otherwise the recipes are mostly simple and straightforward.
As usual there is a good and varied choice of interesting recipes. Well worth the modest price. show less
The list of ingredients generally tends to be longer than those found in most of the books in this series, but this is due mainly to the additional spices that comprise the curry, otherwise the recipes are mostly simple and straightforward.
As usual there is a good and varied choice of interesting recipes. Well worth the modest price. show less
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