Want perfectly cooked and succulent lamb in your meals then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.
Great for thickening sauces and curries this paste is typically a little runnier than almond paste and easily combines with other ingredients in any recipe
This Tikka paste is a great time saver when making curries like Tikka Masala or marinating meat such as Chicken Tikka or Lamb Tikka. I prefer to use beetroot powder...
Ever wanted your own Indian Tandoor at home? Then now is the time to build one with my simple and inexpensive guide. For full build details please see my How...
Paneer is a fresh, unsalted white cheese suitable for vegetarians. Paneer is a very popular ingredient for curries. NOTE: Lemon juice will make softer, creamier...
Paneer is a fresh cheese common in India. It is an unaged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice. Its acid-set form, before...
Want perfectly cooked and succulent chicken in your meals then try this simple trick used by all the restaurants and takeaways to guarantee quick and tasty meals.
Have you ever wondered how Indian restaurants and Indian takeaways make the beautiful grains of coloured basmati rice that appear mixed in our pilau? It’s not magic or anything special...
The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries...
