An untoasted garam masala.

Britain’s national dish. A curry that is mild enough for anyone to eat.

A simple paste made of the most common Indian ingrediants. By measuring and cooking this out in advance you can save a lot of time in preparing Indian dishes. This allows for deeper flavours by ensuring Maillard reactions on onions and other aromatics have the time they require to occur.

A wonderfully hot and spicy dish from Kashmir.

A curry that is mild enough for anyone to eat.

An authentic, spicy and hot vindaloo dish from the Goan community.