Aagrah Tarka Indian Curry Cooking Sauce - 6-Pack Mixed Selection - Karahi, Achari, Hydrabadi, Balti, Tikka Masala, Handi - Authentic Restaurant Recipes - 6 x 270g - Each Jar Serves 3-4

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Great Drams is the brain-child of husband and wife team, Greg and Kirsty Dillon, who I had the pleasure of meeting at the Fine Food North Show in Harrogate.

Spices including chilli, cumin and turmeric are expertly fried to extract maximum flavour, producing a truly authentic Balti Tarka! Literally, it’s the easiest curry I’ve made; well, ok Aagrah made it really but you know what I mean.acides (acetic acid, lactic acid), mustard powder, green chillies, ginger puree], garlic (4%), ginger, chilli powder, salt, turmeric, green chilli, garam masala, lime juice concentrate, ground coriander, fenugreek leaves, coriander leaves, sugar. With a delicate balance of aromatic spices and creamy textures, this sauce captures the essence of Kashmiri cuisine like no other. This design is ideal for stir-frying, deep-frying, sautéing, and simmering, making it an indispensable tool in the kitchen. Time was not on my side the other night, but I needed to come up with the goods food-wise; you know what a pair of gluttons His Nibs and Chickadee are!

Create an Aagrah restaurant-style feast with our range of authentic Tarka curry sauces and spice blend marinades! Having never tasted Biltong before I have to admit I was expecting it to be a bit like Jerky which, let's be honest, has a bit of a rep as being tough, doesn't it? The Bank Holiday weekend came super-early for The Man Bird and I when we made our way to a personal tour and tasting session at White Peak Distillery.Whether you’re a meat enthusiast or a vegetarian connoisseur, the Karahi has something special to offer, and at Grid Iron Meat, we’re here to help. The Kashmiri Korma Tarka Cooking Sauce is a true masterpiece, a symphony of flavours that caters to a diverse palate. I followed the instructions to the manufacturers instructions (apart from extra garlic and a few green chillies) and to my surprise it’s the closest I’ve been to the elusive restaurant taste.

This sauce embodies the essence of Kashmiri cuisine, delivering a harmonious blend of flavours that transport you to the serene landscapes of the region.In a bowl, add the diced chicken and 2 dessert spoons of the Tikka Masala base, mix thoroughly and leave to marinate in the fridge for at least an hour.