Indian Spices – Indian Restaurant Curry Range

A selection of the classic Indian spice restaurant curries…  each resealable foil pouch has an easy to follow recipe on the back and contains all the authentically dry-roasted Indian spices needed to recreate that Indian restaurant experience for 4 people at least 5 times over! 

–  KORMA INDIAN SPICE –
In India, ‘korma’ actually refers to the cooking technique of braising rather than the mild, creamy dish we are used to in the West. This style of cooking has been perfected by the Moghuls over many centuries, traditionally served on special occasions using the very finest cuts of meat… 
(Ingredients: Black Cumin, Mace, Paprika, Cinnamon, Turmeric, Black Cardamon, Black Peppercorns, Cloves, Coriander)

– ROGAN JOSH INDIAN SPICE –
Another classic dish of Moghul origin from Kashmir – it is best slow cooked with lamb to fully develop the flavours. Our recipe really captures this truly fine dish, unlike many restaurant ‘versions’ which  are often too compromised…
(Ingredients: Coriander, Black Cumin, Paprika, Paprika, Cinnamon, Black Peppercorns, Cayenne, Roasted Red Chillies, Green Cardamom, Black Cardamom, Cloves, Nutmeg)

– JALFREZI INDIAN SPICE –
A more recent dish, evolved from the days of the Raj as a way of quickly stir-frying cold meats, with medium hot spices. It’s more moern roots do not detract however from a deliciously simple dish…   
(Ingredients: Fenugreek Seeds, Black Peppercorns, Red Chillies, Cayenne, Ginger, Turmeric, Cardamom, Cumin, Cloves, Amchoor, Coriander Seeds, Cinnamon)

– BIRYANI INDIAN SPICE –
A dish of antiquity, originating from from Iran (the Persian ‘berenj’ means rice). An elaborate pilaf again mastered by the Moghuls – a classic dish of alternately layered fragrantly spiced rice & meat…
(Ingredients: Cloves, Black Peppercorns, Cinnamon, Mace, Black Cumin, Green Cardamom, Red Chillies, Black Cardamom)

– DHANSAK INDIAN SPICE BLEND –
Perhaps the finest of Parsi dishes, the Parsis fled to India from Persia due to religious persecution. Their traditions and religion have thankfully survived and flourished with their food retaining its Persian origins and a unique place in Indian cuisine…  
Ingredients: Cumin Seeds, Cayenne Pepper, Turmeric, Coriander Seeds, Amchoor, Fenugreek Seeds, Cardamom

– DOPIAZA INDIAN SPICE BLEND –
A dish of North Indian origin, ‘do’ meaning two and ‘piaza’ meaning onions is testament to the importance of this ingredient in the finished dish… 
Ingredients: Cumin, Fenugreek Seeds, Tureric, Coriander Seeds, Red Chillies, Fennel Seeds, Cloves

– PASANDA INDIAN SPICE BLEND –
‘Pasanda’ means fillet and this dish involves strips of eat bein beaten and pounded until thin before being marinaded until incredibly tender and flavoursome… 
(Ingredients: Cumin, Black Peppercorns, Turmeric, Cloves, Green Cardamom, Fenugreek Leaves, Red Chillies, Cinnamon, Black Cardamom)

– VINDALOO INDIAN SPICE –
Vindaloo (or ‘vendaloo’) is famously fiercely spiced dish from Goa, orginally introduced to India by the Potuguese in the 15th century. Traditionally made with pork which is slowly marinaded, then fearsomely spiced… 
(Ingredients: Roasted Cayenne Chillies, Turmeric, Paprika, Mustard Seeds, Roasted Naga Jolokia Chillies, Cumin Seeds, Cinnamon, Cloves)

– PILAU RICE INDIAN SPICE MIX
The traditional mix of  Indian spices to make the fragrantly spiced pilau rice, another dish evolved of antiquity originally from Iran…
‘Earthy’ cumin & citrus coriander with spicy cinnamon & aromatic cardamom notes.
(Ingredients: Cinnamon, Cumin Seeds, Coriander Seeds, Cardamom Pods)