The nations favourite! Creamy and mild with a nice depth of flavour. Don’t skimp on the oil as this curry is thirsty. If you like it spicy you can add in extra chilli powder or a spicy tikka/tandoori chicken. This curry is very well balanced but if you like your tikka masala super sweet, you can add in extra honey or sugar.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

To make this curry authentic, you’ll need our tikka marinade or our tandoori marinade. Both of these are awesome.

Mild-Medium curry with cream and butter. A truly decadent dish.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Traditionally a hot tomato based curry but our version can be kept on the hotter side of medium if you omit the fresh chillies. This curry uses fresh chilli for flavour so if you like the flavour of chillies, play around with them to find which ones you like best. Green finger chillies or birdseyes are traditional.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A tomato based curry and similar heat level to a madras. Loads of chilli. Loads of garlic. So much flavour. You can make it hotter by adding more fresh green chilli but this is not a curry for those dipping their toe into the chilli world.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Low fat, low sugar and super healthy marinade for your raw meat. Marinade over night following the instructions on the packet and cook on a high heat. Amazing with all curries but also great in wraps/sandwiches, salads etc

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken breasts worth of marinade.

Our dry marinade for tandoori chicken which is normally made with bone in chicken. Marinade for 24 hours for best results and cook in a tandoor oven or BBQ to add smokey undertones. Also possible to grill or air fry. This marinade isn’t heavy on salt so you might need to add a pinch of salt to the marinade an hour before you cook but ensure you mix thoroughly.

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken legs worth of marinade.

A korma is seen as being an entry level curry because it has spices but very limited (if any) chilli. Its creamy, rich and decedent. If you cook it until it’s too thick a splash of boiling water helps to loosen it off. A sprinkle of toasty toppings adds texture and extra taste. This curry is well balanced but if you like super sweet kormas, you can add extra honey or sugar at the end of cooking to your taste. Contains almonds, cashews and mustard.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A mild, creamy curry with an unusual twist for a light and airy sauce. This curry isn’t heavy like a lot of milder curries which gives a nice change. Designed to be served with chicken tikka. Contains mustard.

The nations favourite! Creamy and mild with a nice depth of flavour. Don’t skimp on the oil as this curry is thirsty. If you like it spicy you can add in extra chilli powder or a spicy tikka/tandoori chicken. This curry is very well balanced but if you like your tikka masala super sweet, you can add in extra honey or sugar.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

To make this curry authentic, you’ll need our tikka marinade or our tandoori marinade. Both of these are awesome.

A very popular medium spiced curry. Bhuna was a technique used to cook lamb until soft so traditionally served with lamb but also works with really well with chicken. This curry is less saucy than most and the process cooks it down until it’s thicker.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Hot and sweet curry thickened with lentils and served with pineapple. This is a North East recipe where pineapple is used, feel free to omit and increase the sugar content slightly to increase the sweetness. This recipe uses our tarka dhal recipe for the lentil component and is a great way to use up leftovers.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A curry which is creamy but not heavy and normally served with chicken. One of the classics, this curry is amazing and uses lots of onion.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A hot and sweet tomato based curry with beautiful levels of fresh flavour. The citrus notes make this perfect for prawn but works well with chicken too. This does have a sour element from the lemon but to be truly authentic you’ll need Tamarind Concentrate to give the curry its sweet and sour taste.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Traditionally a hot tomato based curry but our version can be kept on the hotter side of medium if you omit the fresh chillies. This curry uses fresh chilli for flavour so if you like the flavour of chillies, play around with them to find which ones you like best. Green finger chillies or birdseyes are traditional.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A tomato based curry and similar heat level to a madras. Loads of chilli. Loads of garlic. So much flavour. You can make it hotter by adding more fresh green chilli but this is not a curry for those dipping their toe into the chilli world.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A hot little number which uses naga pickle and a hot sauce of your choice to enhance the flavour and ramp up the heat of your curry. Our preferred sauce is The Howler by The Screaming Chimp.

Chicken tikka is perfect meat for this dish.

As the name suggests this is a nice hot curry for those seeking the chilli burn. This rates as one of the hotter curries we make but with careful blending of ingredients this curry also has loads of flavour. Contains mustard.

A less well known cousin of the Vindaloo, thought to have originated in Bangladesh, this spicy curry not only packs punch but it also has an incredible depth of flavour. This is one of the hotter curries we have.

Contains mustard.

This is a beautifully simple dhal recipe using channa dhal (split chickepeas) that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

This is a beautifully simple dhal recipe using Masoor (red lentil) dhal that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil. This is what we use when making our Dhansak curry.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

This is an all new curry. A veggie version of a butter chicken but made with lentils instead. Its delightful and easily made vegan.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Low fat, low sugar and super healthy marinade for your raw meat. Marinade over night following the instructions on the packet and cook on a high heat. Amazing with all curries but also great in wraps/sandwiches, salads etc

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken breasts worth of marinade.

Out incredibly popular TIKKA MARINADE but with a chilli kick! Perfect for adding a controllable level of spice to any dish as the curry can be mild but you can cook regular tikka for spice haters or this beauty for spice lovers and add into the final dish!

Our dry marinade for tandoori chicken which is normally made with bone in chicken. Marinade for 24 hours for best results and cook in a tandoor oven or BBQ to add smokey undertones. Also possible to grill or air fry. This marinade isn’t heavy on salt so you might need to add a pinch of salt to the marinade an hour before you cook but ensure you mix thoroughly.

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken legs worth of marinade.

A korma is seen as being an entry level curry because it has spices but very limited (if any) chilli. Its creamy, rich and decedent. If you cook it until it’s too thick a splash of boiling water helps to loosen it off. A sprinkle of toasty toppings adds texture and extra taste. This curry is well balanced but if you like super sweet kormas, you can add extra honey or sugar at the end of cooking to your taste. Contains almonds, cashews and mustard.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A mild, creamy curry with an unusual twist for a light and airy sauce. This curry isn’t heavy like a lot of milder curries which gives a nice change. Designed to be served with chicken tikka. Contains mustard.

The nations favourite! Creamy and mild with a nice depth of flavour. Don’t skimp on the oil as this curry is thirsty. If you like it spicy you can add in extra chilli powder or a spicy tikka/tandoori chicken. This curry is very well balanced but if you like your tikka masala super sweet, you can add in extra honey or sugar.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

To make this curry authentic, you’ll need our tikka marinade or our tandoori marinade. Both of these are awesome.

This is a sweet, mild and delicious curry. This is mother Fairley’s favourite. If you like the mildest of the mild, then this curry could be for you! It’s on par with a korma in terms of heat levels. I’ve only seen this on selected menus in the North East. This curry should be served with chicken tikka. Marinade can be found here.

Contains mustard and almonds.

Mild-Medium curry with cream and butter. A truly decadent dish.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Traditionally served with lamb but works just as well with chicken or beef, this a rich tomato based curry. The optional yogurt adds a nice balance but try it both ways to find your preference. An optional tarka of onions, pepper and tomato that are fried in butter and garam masala makes an amazing topping on this curry.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

This curry is tipped as the new tikka masala. It’s kind of a cross between a tikka masala and a pathia. Its got slightly more heat than a tikka masala but still a mild curry and it contains a few unusual store cupboard ingredients.

This curry should use either tikka or tandoori chicken.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A mild and delicate curry perfectly balanced and designed to still taste the fish/prawns etc. The sauce is coconut based which makes it super silky and smooth. Contains mustard.

A well known version of your favourite Japanese curry which is mild in heat. Serve it with crispy chicken (store bought chicken goujons at a push) and plain rice.

Contains flour and mustard.

A very popular medium spiced curry. Bhuna was a technique used to cook lamb until soft so traditionally served with lamb but also works with really well with chicken. This curry is less saucy than most and the process cooks it down until it’s thicker.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Hot and sweet curry thickened with lentils and served with pineapple. This is a North East recipe where pineapple is used, feel free to omit and increase the sugar content slightly to increase the sweetness. This recipe uses our tarka dhal recipe for the lentil component and is a great way to use up leftovers.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A curry which is creamy but not heavy and normally served with chicken. One of the classics, this curry is amazing and uses lots of onion.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Tomato based but with fresh peppers and onions.

Make your own balti paste, use a store bought paste or combine them for different options. If not using commercial baltic paste you may need to add 1/2-1 tsp of salt to your curry depending on your tastes. Should be cooked in a steel balti pan over an insane heat for a true authentic flavour. If you want a true authentic Birmingham Balti, it should be served in the same cooking pan along with a naan bread (not rice).

Named after the vessel its cooked in, this curry takes a bit more work than normal curries as you make paste first before cooking but it’s well worth the effort. Heat of this curry can be controlled by the amount of fresh chilli you add to the paste. This curry works really well with a squeeze of lime at the end but lemon also works.

Other names: Kadai or Karahi.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A Sri Lankan chicken curry with loads of flavour. On the hotter side of medium with loads of flavour. Contains coconut which is normally reserved for the milder curries so sets this popular curry apart from the mainstream.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A beautiful veggie curry made with spinach and Indian cheese. This curry has loads of flavour. Paneer is available in most supermarkets these days but in a pinch you could use halloumi.

A medium/hot southern Indian dish with tamarind, coconut and chillies, cooked specifically with beef. Loads of flavour in this curry. Can be cooked until a drier consistency to make a more authentic version called a ULARTHIYATHU by removing the soup.

Contains mustard

A mild/medium, creamy and rich curry with amazing flavours. This should have a lovely smooth sauce so follow the instructions properly, however if you can’t puree the onion and tomato, just leave them in and cook it down longer.

Contains nuts and mustard.

A curry designed for the British in Victorian India (but don’t let that put you off!) it’s an amazing curry and still very popular today. Loads of flavour and depth with this one. Designed for lamb but this would work for chicken or beef too. Don’t skip on the mustard oil - it makes a massive difference.

An Indians cooked using a geet massive range of spices like. Folla the instructions propalee; hoy everythin in the pan at the reet time an that. Divvent be a divvy n try an dee it all ya sel. It’s not that hot like its probly a 4-5 oota 10. Theres nee mustard or nuts in this one so ya cush if you’ve got an allergy. Enjoy pet.

Not a traditional curry but amazing flavours - this ones a beaut! The perfect way to use up leftover turkey on boxing day! Spicy, sweet, rich and decedent. Contains almonds and mustard.

Note: Sale item has a best before date before Xmas. These is totally fine to use as the dates on the ingredients we use are will in excess of this date.

Indian spiced mince curry cooked normally but also amazing cooked in a balti pan. Can be cooked specifically as a filling for naan breads or samosas but its better to use as leftovers as it dries up when it cools. Normally made with lamb mince but both chicken and beef work perfectly too. You can control the heat by adding or removing fresh chilli as appropriate.

A beautiful hot curry with plenty of black pepper to give a deep and rich flavour. The black pepper sings in this dish. Use coconut oil to cook with for maximum flavour explosion.

The last few remaining kits have a date of the end of Feb 26.

A creamy and delicious mushroom based curry that can also be served as a side dish. This curry has got a bit of heat but the other ingredients, if you follow the recipe correctly, means after a few mouthfuls the heat is a warming glow.

A hot and sweet tomato based curry with beautiful levels of fresh flavour. The citrus notes make this perfect for prawn but works well with chicken too. This does have a sour element from the lemon but to be truly authentic you’ll need Tamarind Concentrate to give the curry its sweet and sour taste.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Traditionally a hot tomato based curry but our version can be kept on the hotter side of medium if you omit the fresh chillies. This curry uses fresh chilli for flavour so if you like the flavour of chillies, play around with them to find which ones you like best. Green finger chillies or birdseyes are traditional.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A tomato based curry and similar heat level to a madras. Loads of chilli. Loads of garlic. So much flavour. You can make it hotter by adding more fresh green chilli but this is not a curry for those dipping their toe into the chilli world.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

Madras heat (as silly as it sounds) as this is the number one question I get asked about this kit! Yes its hot but not frightfully hot. Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

One of our hotter curries but with origins going back to Goa and the traditional ingredients used there. This sauce uses vinegar as a flavouring so makes it an unusual curry. This curry works with any meat/fish or veggies. Traditionally served with pork and red wine vinegar.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack.

A beautiful bright red coloured hot curry with fresh cherry tomatoes and fresh warming ginger added at the end. The different spices used in this curry add a lovely depth of flavour. Contains SESAME and mustard.

A decedent bhuna with chilli and twist! Absolutely amazing. LIMITED edition and normally only available at markets but they will be available on the run up to Christmas.

Tikka Masala with a chilli twist! Absolutely amazing. LIMITED edition and normally only available at markets but they will be available on the run up to Christmas!

Contains NUTS (almonds)

Fruity curries don’t have to be mild! Portion for two.

Contains mustard.

A beautiful curry from the Kashmir area India/Pakistan. It’s on the hotter side and has a few extra steps to ensure this curry as as unique as the are itself.

Contains cashew NUTS and MUSTARD

A South African curry, more specifically from Durban, which produces an amazingly unique curry that's served in holed out loaf of bread. This curry is known to be pretty hot and typically served with lamb or mutton.

A hot little number which uses naga pickle and a hot sauce of your choice to enhance the flavour and ramp up the heat of your curry. Our preferred sauce is The Howler by The Screaming Chimp.

Chicken tikka is perfect meat for this dish.

As the name suggests this is a nice hot curry for those seeking the chilli burn. This rates as one of the hotter curries we make but with careful blending of ingredients this curry also has loads of flavour. Contains mustard.

A less well known cousin of the Vindaloo, thought to have originated in Bangladesh, this spicy curry not only packs punch but it also has an incredible depth of flavour. This is one of the hotter curries we have.

Contains mustard.

Have you ever noticed that there are no REALLY spicy creamy curries? Well, so did I. So I made one. This one hurts. One of my hottest curries.

I use my Malai Tikka marinade for this dish too.

AKA the destroyer of men. This is a seriously hot curry and should not be taken lightly. This curry still maintains loads of flavour, not like most really hot curries. Add in the naga pickle/ your extra hot chilli pickle of choice. Also add in a fruity hot chilli like a scotch bonnet as a minimum. If you can find fresh nagas/bhut jolokia or even reapers this curry can take them - but can you?

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack or 7 million samples because you can’t finish it and you need your mates to try it...

This is a beautifully simple dhal recipe using channa dhal (split chickepeas) that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

This is a beautifully simple dhal recipe using Masoor (red lentil) dhal that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil. This is what we use when making our Dhansak curry.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

This is an all new curry. A veggie version of a butter chicken but made with lentils instead. Its delightful and easily made vegan.

This is a beautifully simple dhal recipe using moong dhal that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

This is a beautifully simple dhal recipe using toor dhal that makes a perfect curry or accompaniment to an Indian banquet. Warming, filling and full of protein. This is very easy to make vegan with the substitution of butter for oil.

Contains mustard and flour.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of curry per pack. Lentils Included.

Low fat, low sugar and super healthy marinade for your raw meat. Marinade over night following the instructions on the packet and cook on a high heat. Amazing with all curries but also great in wraps/sandwiches, salads etc

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken breasts worth of marinade.

Out incredibly popular TIKKA MARINADE but with a chilli kick! Perfect for adding a controllable level of spice to any dish as the curry can be mild but you can cook regular tikka for spice haters or this beauty for spice lovers and add into the final dish!

Our dry marinade for tandoori chicken which is normally made with bone in chicken. Marinade for 24 hours for best results and cook in a tandoor oven or BBQ to add smokey undertones. Also possible to grill or air fry. This marinade isn’t heavy on salt so you might need to add a pinch of salt to the marinade an hour before you cook but ensure you mix thoroughly.

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken legs worth of marinade.

Out incredibly popular TANDOORI MARINADE but with a chilli kick! Perfect for adding a controllable level of spice to any dish as the curry can be mild but you can cook regular tikka for spice haters or this beauty for spice lovers and add into the final dish!

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Looking to make the perfect indian rice? You can serve this boiled as is for a healthy choice or cook, cool and fry for service. A knob of butter at the end adds a touch of decadence.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides roughly 2 portions of rice per pack.

Thank Indian burgers. Normally designed for lamb mince but works equally well with chicken or beef mince. Dipped into cooling mint ratia. Chilli levels can be adjusted according to preferences by adding or omitting chillies.

See second image for ingredients, allergens and recipe.

Little spicy sticks of meaty joy! Traditionally made with lamb but works just as well with chicken or beef. Great cooked over charcoals on the BBQ but air fried or grilled work just as well.

See second image for ingredients, allergens and recipe.

Ever wanted to make a healthy version of a takeaway kebab? Well now you can make a takeaway at home using our spice blend. Simply follow the instructions and use good quality ingredients.

See second image for ingredients, allergens and recipe. Contains flour.

An Indian version of skewered kebabs (think meat, peppers, onion, repeat). A beautiful spicy marinade for raw meat. Marinade can be mixed with oil and brushed over veggies too. Ideal for the Tandoor oven/BBQ to impart those smokey flavours but can also be cooked in the oven/under the grill/air fryer too.

Contains mustard.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides enough to make approx 4 tennis ball sized bhajis.

Pakora is a wet batter (think chicken nuggets) used to coat meat/veggies and deep fried. It can be a light batter or if you add less water it can be thicker, depending on your preference. Normally served with a sweet dipping sauce.

Cooking instructions and ingredients are on the back of the packet (see second image). Provides enough to make approx 2 portions of pakora (or roughly enough batter for 4 chicken breasts).

Bombay potatoes are per boiled potatoes cooked in spices and oil to make a beautifully seasoned and spiced side dish. This is a medium/hot dish but can be adjusted by tweaking the amount of fresh chilli used. Contains mustard.

Our take on Indian spicy chips. Loads of garlic. Loads of chilli. Can also be used with roast potatoes. This is a quick cook spice kit that gets cooked once the chips are out of the fryer and straight into the pan to get tossed in the spices. Tis is NOT a dry seasoning/chip spice.

Low fat, low sugar and super healthy marinade for your raw meat. Marinade over night following the instructions on the packet and cook on a high heat. Amazing with all curries but also great in wraps/sandwiches, salads etc

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken breasts worth of marinade.

Out incredibly popular TIKKA MARINADE but with a chilli kick! Perfect for adding a controllable level of spice to any dish as the curry can be mild but you can cook regular tikka for spice haters or this beauty for spice lovers and add into the final dish!

Our dry marinade for tandoori chicken which is normally made with bone in chicken. Marinade for 24 hours for best results and cook in a tandoor oven or BBQ to add smokey undertones. Also possible to grill or air fry. This marinade isn’t heavy on salt so you might need to add a pinch of salt to the marinade an hour before you cook but ensure you mix thoroughly.

Cooking instructions and ingredients are on the back of the packet (see second image). Each pack contains roughly 8-10 chicken legs worth of marinade.

Out incredibly popular TANDOORI MARINADE but with a chilli kick! Perfect for adding a controllable level of spice to any dish as the curry can be mild but you can cook regular tikka for spice haters or this beauty for spice lovers and add into the final dish!

Thank Indian burgers. Normally designed for lamb mince but works equally well with chicken or beef mince. Dipped into cooling mint ratia. Chilli levels can be adjusted according to preferences by adding or omitting chillies.

See second image for ingredients, allergens and recipe.

Little spicy sticks of meaty joy! Traditionally made with lamb but works just as well with chicken or beef. Great cooked over charcoals on the BBQ but air fried or grilled work just as well.

See second image for ingredients, allergens and recipe.

Ever wanted to make a healthy version of a takeaway kebab? Well now you can make a takeaway at home using our spice blend. Simply follow the instructions and use good quality ingredients.

See second image for ingredients, allergens and recipe. Contains flour.

An Indian version of skewered kebabs (think meat, peppers, onion, repeat). A beautiful spicy marinade for raw meat. Marinade can be mixed with oil and brushed over veggies too. Ideal for the Tandoor oven/BBQ to impart those smokey flavours but can also be cooked in the oven/under the grill/air fryer too.

Contains mustard.

Instead of using my cheat method, you can have a play with my base gravy recipe and see if it’s worth the effort!

If I’m not using tikka or tandoori marinade, this is how I pre-cook my meat. I never put plain chicken into curries.