Base Curry Powder
A balanced, all-purpose curry powder used as the foundation for most BIR-style dishes.
Spice Mixes
Garam masalas, BIR mix powders and other Indian spice blends.
Chaat Masala
Chaat masala has a quite distinctive flavour and is usually used in small amounts, sprinkled over finished dishes and included in marinades to give them extra kick. This version uses the more authentic and healthier amchoor (dried mango powder) instead of commercial citric acid, which gives the spice blend a nice citric flavour. The distinctive black powdered salt adds a characteristic sulphur aroma that becomes highly addictive.
Chole Masala Powder
A unique Punjabi spice blend specifically designed for chole masala (chickpea curry). While this blend is generally only used for chole masala, making it homemade ensures authentic flavour. Ready-made versions are available at many Asian grocers and online if you prefer convenience, but homemade is worth the effort.
Curry Powder
Commercially prepared curry powders date back to the 18th century, when Indian merchants prepared spice blends for British army and government officials returning to Britain during the British Raj. Unlike garam masalas (warming spices), curry powders contain complementary ingredients with chillies added for spiciness. This version is moderately spiced but can be adjusted to your preference by omitting or reducing dried chillies and chilli powder.
Dhansak Spice Mix
A complex blend balancing sweet, sour, and savoury flavours, suited to lentil-based dhansak curries.
Garam Masala
A blend of warming, aromatic spices essential to Indian cooking. In India, the ingredients used can vary greatly from region to region and even from family to family. This version uses the same spices popular in northern India, Bangladesh and Pakistan, essential for achieving that curry-house flavour. Garam masala is an important part of mixed powder used in most BIR curries, and is also added on its own to many recipes.
Korma Spice Mix
A mild, aromatic blend for creamy, nut-based curries. Emphasises warm, fragrant spices with no strong heat.
Madras Spice Mix
A medium-hot spice blend with strong chilli and earthy notes, suited to Madras-style curries.
Mixed Powder
A curry house-style spice blend and one of the secret ingredients that makes BIR curries what they are. Mixed powder combines the flavours of cumin, coriander, paprika, and turmeric, spices essential to most BIR curries. You will use it in almost all classic curries. This blend makes it possible to add multiple spices in one go, along with curry powder and garam masala, for consistent and efficient seasoning.
Mixed Powder
Classic British Indian Restaurant (B.I.R.) curry powder used for most classic curries. Provides the signature B.I.R. flavor; can be made with commercial or homemade curry powder and garam masala.
Panch Poran (Indian Five Spice)
A traditional whole spice blend commonly available in Asian spice shops already mixed. Panch poran varies from region to region across the Indian subcontinent, but this is the most common blend in UK curry houses. Equal amounts of each ingredient are used, making it easy to scale this recipe up or down.
Tandoori Masala
A versatile spice blend traditionally used for tandoori cooking. Most commercial tandoori masalas rely on salt, citric acid powder, and cheap ground spices with red food colouring. This homemade version uses more quality spices and substitutes natural amchoor (dried mango powder) for artificial tanginess, giving you greater control over the final flavour.
Vindaloo Spice Mix
A hot, sharp spice mix designed to complement vinegar-based curries. High in chilli with warm supporting spices.