Indian Cookery

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Handcrafted in Artisan Batches. Proper Indian, Made Easy. ALL NATURAL | GLUTEN-FREE* | VEGAN-FRIENDLY This article relies excessively on references to primary sources. Please improve this article by adding secondary or tertiary sources. A special blend of 14 herbs and spices including the sublime flavours of cinnamon, cardamom and cloves with fragrant coriander seeds, mint, cumin, and fenugreek. With red chilli for a subtle hum of addictive heat.

Ships with an authentic recipe card, and you can also visit our recipe section for some easy recipe ideasyou can make with this blend. Collingham, Lizzie (6 February 2006) "Curry: A Tale of Cooks and Conquerors", Oxford University Press Taylor Sen, Colleen (1 January 2004) "Food Culture in India (Food Culture Around the World)", Greenwood Publishing Group INGREDIENTS: Cumin, Red Chilli, Mango Powder, Coriander, Kashmiri Red Chilli, Ginger, Dried Mint, Garlic, Cinnamon, Fenugreek, Nutmeg, Cardamom, Cloves, Mace Each of our spice blend tins contains enough blend for between 3-5 dishes which serve between 4-6 people per dish.Of the many hundreds of alumni from Singh's cookery classes, a large number have gone on to pass on their knowledge in the professional cooking world, and their teacher's inspiration and influence can be seen in many subsequent and modern-day Indian cookbook authors, restaurateurs and cookery teachers. Her dishes continue to be experienced and enjoyed by lovers of Indian food around the world.

Vegetables, a medley of your preferred ones. Perhaps potatoes, spinach, cauliflower, sweet potatoes, peas, bell peppers, etc. Legend has it that this "Sikandari Raan" was first prepared for Alexander the Great’s wedding feast when he married Roxanne, daughter of Oxyartes, a king of the Hindu Kush region, which Alexander (or Sikandar as he was known in India) had just conquered. This special leg of lamb preparation was also eaten at the battlefield banquet held to celebrate the legendary friendship of the great conqueror with King Paurava of Takshila. Ever since, eating raan has become a symbol of friendship and binding ties.

Sweets, cakes & snacks

The perfect gift forany curry lover or to yourself, this set comprises of six spice sachets for curries – two for a balti, two for a jalfrezi and two for a madras. Each spice sachet also comes with a shopping list to help you navigate the supermarket aisles and an easy-to-follow recipe card to help you make the perfect curry. Onesachet is enough for a curry to serve four, and the three curries comein three different spice levels as well– medium, hot and very hot– to suit everyone's tastes. A must-have for any keen home cook, this setincludes five spice blends, including a Tennessee barbecue rub Memphis Belle, a classic Kansas City rib rub and a smoky Southern rub Sweet Home Alabama. Our favourite, however, is the Much Adobo About Nothing. Winner of the Great Taste Awards 2015, this spice blend will take your Tex-Mex creations to incredible heights thanks to its depth of flavour. Not only does this kit include delicious spices and spice mixes to create wonderful dishes like lamb curry, lamb keema and lamb kebabs, it also comes witha recipe book and a tasting guide to cooking with Punjabi spices as well as understanding the techniques used in the region. There are six recipes for you to try and enough spices to cook each recipe twice. Alongside delicious lamb dishes, you'll also learn how to make a fresh spinach raita, a sharp tomato and cumin chutney and a classic pakora.

This aromatic lamb curry is a signature dish of Kashmiri cuisine, and is one of the main dishes in the famous multi-course meal, wazwan. Kashmir is a place where one sees nature at its height, a soul-stirring spectacle which will linger in one’s mind forever. The cuisine is a magnificent blending of the culinary arts of the Moghuls and the Kashmiris. Born in the Punjab, Singh was a pioneer in teaching and writing about the art of cookery in India. Well known chefs, including author, food writer and broadcaster Simon Majumdar, a judge on the Food Network, regard her as the Julia Child or Mrs Beeton of India. [1] After graduating cooking school in London in 1955, Singh returned to India to start her cookery and homemaking classes in New Delhi that same year. She taught cookery for over four decades and became an expert on the history, culture and science of regional and local Indian cuisine. Her signature style of detailed recipes and precise methods were applied to dishes for all occasions including family meals, dinner parties and celebratory feasts. A post shared by Holy Lama Spice Drops (@holylamaspicedrops) on Jan 15, 2018 at 12:01am PST Baking Spices Spice drops from Holy LamaWinners of World Food Innovation Award 2015, Spice Drops are very different to whole or ground spices that we're all used to. Spice Drops are highly concentrated extracts of various herbs, roots, fruits and flowers so a little drop goes a long way. We particularly love this baking spice collection as it's a brilliant way of adding flavour to your bakes without the fuss. The kit comes with rose, cinnamon, ginger and cardamom drops that can also be used in drinks or to enhance the aroma of savoury dishes such ascurries. Born in 1912 in Punjab, Mrs Balbir Singh was a beloved and celebrated author and chef of the early 20th century. She is widely regarded as one of the most influential cookery writers and teachers of modern India. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sourcesin this section. Unsourced material may be challenged and removed. Find sources: "Mrs Balbir Singh"– news · newspapers · books · scholar · JSTOR ( January 2016) ( Learn how and when to remove this template message) We've only just started on a mouthwatering discovery of her quintessential recipes and we invite you to join us on what we know will be a very special and tasty journey.

Whereas all our spice blends are vegan-friendly, you may need to use your favourite vegetarian or vegan alternatives in our recipes and serving suggestions where required. Top grade spices which are expertly sourced, freshly-ground, roasted and blended in small artisanal batches. Today our small family-owned company's labour of love is to continue Mrs Balbir Singh's legacy by bringing you a range of gourmet spice blends made to the recipes of this icon of the culinary world, so you too can easily cook some of the best Indian food in your own home. Mrs Balbir Singh (1912 – 1994) was an Indian chef, cookery teacher and cookbook author. [1] Her formal cooking and homemaking classes began in New Delhi in 1955, and her award-winning Mrs Balbir Singh’s Indian Cookery book, was first published in London in 1961 to much acclaim and inspired future generations of Indian chefs and cookery authors.The most important spice blend in Northern India. Different family or regional versions of Garam Masala are used in the majority of Indian kitchens on a daily basis. We include our own heritage blend in this gift box for you to use towards the end of each of the recipes in this gift box as a finishing spice, elevating the whole dish to perfection.