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

Product Information

From artisan kitchens to innovative street cuisine and gourmet restaurants, showcasing individuals and enterprises who offer outstanding gastronomic delicacies. These sauces have garnered a devoted following over the years, a testament to their authenticity and the restaurant’s dedication to delivering an unforgettable dining experience.

Traditionally, Karahi dishes are best enjoyed with chappatis (unleavened flatbreads) or naan (oven-baked flatbreads). So having browned the meat for 3 minutes, bunged the sauce in and simmered it for another 5 minutes it was time to add the cubed potato and simmer for another 5 minutes. Ingredients: Fried onion (onion, sunflower oil), chopped tomato (tomato, tomato juice), coconut milk (water, coconut extract) rapeseed oil, garlic, ginger, green chilli puree, salt, coriander, red chilli, turmeric, cumin, garam masala (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), black pepper, citric acid, fenugreek leaves, cardamom, cinnamon, nigella seed, ground bay leaves, natural flavouring.The company has 10 restaurants across Yorkshire; a purpose-built conference and banqueting centre, The Midpoint Suite, Pudsey, seating 450; and an outdoor catering unit providing catering UK wide. Curry Culture has evolved over the years and will carry on doing so but our mission remains the same. rapeseed oil, fried onion (onion, rapeseed oil), garlic, ginger, concentrated lemon juice, ground coriander, green chilli, tandoori masala spice blend (coriander, salt, beetroot, extract, fenugreek, black pepper, onion powder, cinnamon, garlic powder, cumin, nutmeg, ginger, cardamon, clove, paprika, chilli powder, celery, spice extracts, bay, colours (paprika extract, turmeric extract, red iron oxide), ground cumin, garam masala, (coriander, ginger, cinnamon, cumin, black pepper, pimento, cardamom, clove, bay leaf, cassia, nutmeg), salt, chilli powder, turmeric, fenugreek, coriander leaf, cardamon, bay leaf.

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. Originating from the Indian subcontinent, this distinctive cooking vessel has a rich history and plays a central role in the preparation of countless traditional dishes. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label.

Originating from Peshwar and developed by Aagrah, Lashen Tarka base takes its name from the ethnic word for garlic, creating a spicy heat and unique taste!