Spice & Stir Tikka Masala
This special Tikka Masala is flavoured with Pudina, which means mint in Hindi. I have used mint and my carefully selected spices to add a unique flavour to this classic North Indian dish.
Spice & Stir Jalfrezi
Generally cooked with chicken, peppers, onions and green chillies, Jalfrezi has an aromatic zesty flavour with an added ‘kick’. Jalfrezi or jhal frezi means dry fry and is originally a spicy dish of the British Raj era.
Spice & Stir Saag
Saag, which means spinach is one of the most common vegetables used throughout India. This typical Punjabi recipe can be used to create a delicious meat, paneer or potato Saag dish.
Spice & Stir Karai Bhuna
Bhuna is a method of Indian cooking where whole and ground spices are added to hot oil and browned. The temperature is kept low and the mixture is stirred constantly to allow the full aromatic flavour of the spices to develop.
Spice & Stir Rogan Josh
Originally from Kashmir, this is a popular aromatic, North Indian dish. The robust flavour intensity comes from the lavish use of black cardamom, fennel, black pepper and clove.
Spice & Stir Dopiaza
This popular Moghul dish is rich in onions and flavoured with special blend of spices. In Hindi DO means two and PIAZ means onion, hence the popular belief that the word refers to twice the amount or two different types of onion.
Spice & Stir Madras
This hot, spicy curry originates from Madras, one of India’s largest cities. It is the capital of Tamil Nadu and the heartland of Southern Indian cuisine. Mustard seeds, coconut and curry leaves are commonly used in most dishes.