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Balti Masala

Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries. Unlike hot masalas, this blend emphasizes warmth over fire. The whole spices are dry-roasted to develop their individual characters before grinding, creating depth of flavor that pre-ground blends can't match. The cinnamon provides sweetness, coriander seeds contribute earthiness, and cardamom adds aromatics. This is a curry powder that improves with age; it develops better flavor after 1-2 weeks of storage.

Curry Powder 10 minutes Serves200

Bombay Potatoes

Bombay Potatoes is comfort food at its finest. Small potatoes are partially cooked, then coated in a richly spiced oil infused with seeds and aromatics. Some potatoes are mashed to create a creamy base, while others remain whole for texture. The result is a warm, golden, deeply spiced side dish that's utterly satisfying. This is a vegetarian staple of Indian home cooking.

Sides 22 minutes Serves4-6

Caribbean Chicken Curry Stew

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.

Jamaican 10 minutes Serves4

Chicken Methi Curry

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.

Indian 20 minutes Serves4

Kashmiri Chicken

An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.

Indian 20 minutes Serves4

Lamb Achari

A Punjabi-inspired achari curry featuring pickle spices like panch poran and dried chillies, balanced with sweet mango chutney and tangy lime pickle. This dish captures the essence of Indian pickles in a rich, flavorful lamb curry.

Indian 20 minutes Serves4

Madrasi Masala Paste

Madrasi masala paste represents the very hot end of British-Indian curry pastes. It's made by toasting and grinding dry spices (mimicking the South Indian cooking technique) then combining them with fried aromatics. The vinegar and oil preservation technique allows batch preparation. The color is deep reddish-brown from the dried chillies, and the aroma is unmistakably fiery. This paste requires careful heat management during cooking and creates genuine sweat-inducing curries.

Curry Paste 17 minutes Serves450

Special Balti

A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.

Indian 20 minutes Serves1-2

Tandoori Masala Paste

Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler. The spices are warm and earthy (coriander, cumin, turmeric, paprika) with just enough chilli for gentle heat. The color is spectacular, bright orange-red from paprika and turmeric, making the resulting marinated meat unmistakable. This paste is more aromatic than fiery, with cardamom and clove adding sophistication. Unlike Madras or Balti pastes, this one includes a balance of turmeric and paprika in the aromatics themselves.

Curry Paste 17 minutes Serves400-450

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Balti Masala

Bombay Potatoes

Caribbean Chicken Curry Stew

Chicken Methi Curry

Kashmiri Chicken

Lamb Achari

Madrasi Masala Paste

Special Balti

Tandoori Masala Paste