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Indian stuffed flatbread on plate on table with pickle jar plus a jug of tulips

Aloo Paratha Indian Potato Stuffed Flatbread

Curry On Cooking Bombay Potatoes are perfect for this recipe as the potato stuffing.

Slice of bread and butter pudding on a serving plate

The Spice Sister’s Bread and Butter Pudding


Bread and butter puddings a British classic with a spicy Sister twist!

A humble pudding traditionally found on school menus made from stale bread, butter, milk and eggs. India’s version; shahi tukra is the complete opposite to the frugality of the British pud: shahi turka is a deeply indulgent and decadent bread pudding made with full fat milk, ghee fried bread, saffron, cardamom, topped off with slivered almonds, pistachio and a sprinkling of rose petals!

In this recipe we’ve gone for a mixture of the two with a bit of a twist! The eggs and milk have been replaced with a cinnamon infused custard.


Curry On Cooking Balti

This recipe is designed as a guide. Feel free to make this dish your own. These kits work well in a slow cooker. For an extra zing, shake over roasties, great spirinked on stir fries. Rub into meat or fish before throwing on a BBQ

Curry On Cooking Bombay Potatoes

Curry On Cooking Tikka Masala Kit

This recipe is designed as a guide.  Feel free to make this dish your own. For an extra zing, shake over roast potatoes, add a punch to a stir fry or rub into fish or meat before throwing on a BBQ.

More than just a curry kit - check out the video - add a bit of sizzle to your summer BBQ!

Curry On Cooking Korma Kit


Not just for wimps!

Easy Carrot Salad – Kajar Ke Salad

Stry Fry Carrot Salad

Not just Bugs Bunny’s favourite snack; we love carrots -  especially this carrot salad, it's one of our favourites to serve at a dinner party – quick and simple, it can be served all year round as it tastes great served hot or as a cold salad.

Carrots are one of the most widely grown and enjoyed veggies in the world.  It’s a versatile veg used in several sweet and savoury dishes around the world.

Food historians believe the carrot grew in the wild as far back as ancient Egypt well over 5,000 years ago, By the 10th century in Afghanistan the carrot was being cultivated.  They were commonly grown in Roman gardens as it was believed  carrots and their seeds had medical and aphrodisiac properties.

Originally carrots came in an assortment of colours; white, purple, red and black but not orange! It wasn’t until 16th Century when Dutch farmers cross bred yellow and red carrots and came up with a sweeter tasting orange carrot.