A national treasure! Our recipe creates a rich sauce with coconut and tomatoes, balanced with a special mix of aromatic spices and ajwain seeds. Origin of the name: Tikka means small pieces and masala means blend of spices. Generally cubed pieces of chicken or lamb are first cooked in a 'tandoor' clay oven and then served with a rich creamy, aromatic sauce.

Delicately spiced and enriched with almonds, this luxurious dish is bound to impress. This dish is from the Moghul dynasty that started off its life as a type of kebab. The Pasanda is a rich curry that favours dark meats and starchy veg. The perfect dish for Spring as you can tweak it to be creamy and filling for those chillier days or tangy and savoury for the warmer weather. A hit with children and adults alike, it’s definitely a crowd-pleaser. Traditionally finished with cream but you could use yoghurt for a fresher taste.  

This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom. Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.

This is our ‘go to’ spice blend, which is fantastic with potatoes, but you can use it with any firm vegetables. It also makes the best popcorn flavouring ever!