This Week's Special

product

KORMA

qourma

mild
Weight:  45 (Grams)
$5.21 $6.95
product

GOAN FISH CURRY

nishtein chi kodi

medium
Weight:  45 (Grams)
$5.21 $6.95
product

LAMB KORMA

qourma

mild
Weight:  45 (Grams)
$5.21 $6.95
product

KASHMIRI LAMB

rogan josh

medium
Weight:  45 (Grams)
$5.21 $6.95

Best Sellers

GOAN BEEF/LAMB CURRY

maas kodi

medium
Weight:  45 (Grams)
$6.95

MANGALOREAN BEEF

bafath

hot
Weight:  45 (Grams)
$6.95

CHICKEN TANDOORI

tandoori murgh

medium
Weight:  45 (Grams)
$6.95

CHICKEN BIRYANI

murgh biryani

medium
Weight:  45 (Grams)
$6.95

CHICKEN BIRYANI

murgh biryani

mild
Weight:  45 (Grams)
$6.95

KORMA

qourma

mild
Weight:  45 (Grams)
$5.21 $6.95

CHICKEN TIKKA MASALA

murgh tikka masala

medium
Weight:  45 (Grams)
$6.95

CREAMY KOFTA CURRY

malai kofta

mild
Weight:  45 (Grams)
$6.95

Handy Tips

Seasoning a Tava/Wok

Tavas and some Woks are made from cast iron which helps to retain heat and produce an even temperature.  However, they need to be seasoned before use.  Here are some easy steps:

 

1.       wash the tava/wok then wipe dry.  

2.       Pour a tablespoon of oil and then rub the oil over with an onion cut in half. 

3.       Turn it over and do the same on the underside. 

4.       Heat the pan and let it cook on medium heat for 5 minutes

5.       When it cools rinse in hot water

6.       Wipe dry with a paper towel

 

After use always rinse with hot water and wipe dry.  Then smear some vegetable oil with a paper towel and store in a bag to keep away from dust. 

 

NEVER wash it with soap or scrub it with a pad.  If you do so, you will have to season it again!

 

Broth

Apart from forming the base for curries, soups and stews try using some in the following ways

  • Any grain tastes better when cooked in broth.  Replace water when cooking couscous,  pilaffs and risottos
  • To cut down calories use broth instead of oil in a stir fry
  • Add it to mashed potatoes in place of butter
  • For a tasty no fuss Thai-inspired noodle sauce mix together 1 cup broth, 3 tablespoons each of fish sauce, ketchup and lemon juice. Then stir in 1 dessertspoon each, crushed garlic, grated ginger and tobasco (less if you like it mild).

Blanched Tomatoes

To blanch tomatoes:

  • lightly score the smooth end of the tomatoes with a cross (about a centimetre in length)
  • plunge them into freshly boiled water for about 1 minute
  • remove with a slotted spoon and place in cold water
  • peel the skins immediately
  • halve, then scoop out the seeds and remove the hard core from the top with a sharp knife
  • use sliced or chopped as you like
Buttermilk is easy to make. Simply mix 2 tablespoons of lemon juice to 1 cup of skim mik. Allow to stand at room temperature for 15 minutes.