Curry House Sides & Starters: Bhajis, pakoras, samosas, kebabs and chutneys - Crisp, light, and reliable every time
Curry night is never just about the curry. It’s the crisp bhajis, light pakoras, flaky samosas, smoky kebabs and punchy chutneys that make it feel like a proper curry-house spread. This book shows you how to get those sides right at home — crisp, light, and reliable every time.
- Bhajis that stay crisp (not greasy or soggy)
- Pakoras that are light and well-seasoned
- Samosas with flaky pastry and a dry, flavour-packed filling
- Kebabs with proper texture and curry-house flavour
- Chutneys and sauces that actually lift the meal
What’s inside
- Foundations that matter: batter thickness, resting, seasoning, and oil temperature
- Bhajis: getting them crisp and light, with reliable shaping and frying
- Pakoras: correct texture and avoiding raw centres
- Samosas: keeping pastry flaky and preventing steam softening
- Kebabs: moisture control and proper texture
- Chutneys and sauces: balanced sweetness, acidity and spice
- Troubleshooting: soggy coatings, greasy frying and bland flavour