Indian Curries

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

An aromatic Indian curry originating from the Kashmiri region.

A medium hot curry with chicken, tomato, garlic and Indian spices.

Large portion of Pilau rice, perfect to go with any of our Indian Curries. 1-2 servings, depending on your hunger levels.

380g serving of Paneer Masala

A Full Flavoured Feisty Curry with An Instant Chili Kick Preparation and Usage 1: Simply fry 3-4 diced chicken breasts in a little oil until browned. 2: Add the sauce and simmer for 3 more minutes until all is cooked through. Please ensure food is fully cooked and piping hot before serving. Serves 4

A Coconut Based Classic Blended with Cream and Tomatoes

Preparation and Usage 1: Simply fry 3-4 diced chicken breasts in a little oil until browned. 2: Add the sauce and simmer for 3 more minutes until all is cooked through. Please ensure food is fully cooked and piping hot before serving.

Serves 4

A Fiery Tomato Based Curry with a Chili Kick Preparation and Usage 1: Simply fry 3-4 diced chicken breasts in a little oil until browned. 2: Add the sauce and simmer for 3 more minutes until all is cooked through. Please ensure food is fully cooked and piping hot before serving. Serves 4.

A Deliciously Classic Blend of Tomatoes, Yoghurt and Cream Preparation and Usage 1: Simply fry 3-4 diced chicken breasts in a little oil until browned. 2: Add the sauce and simmer for 3 more minutes until all is cooked through. Please ensure food is fully cooked and piping hot before serving. Serves 4.

8 pieces of boneless Chicken Tikka with sauce. - Not spicy Genuine Indian Food, frozen ready to reheat. No MSG, artificial flavourings, colourings or preservatives

3 pieces of Chicken Samosa per box. (Not fried)   Genuine Indian Food, frozen ready to Deep fry No MSG, artificial flavourings, colourings or preservatives

10 Poppadoms (not fried) Genuine Indian Food, ready to fry No MSG, artificial flavourings, colourings or preservatives

380g Chicken Rogan Josh - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Chicken Madras - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Chicken Masala - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Beef Vindaloo - Spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean

Garlic Naan is a very popular leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean. Can be used in place of rice or as an accompaniment.

Pilau rice dish, whose recipe involves cooking, adding spices, and employing some technique for achieving cooked grains that do not adhere to each other

Aloo means potato therefore, Bombay potato, which is an Indian dry dish prepared using potatoes that are cubed, boiled and then fried, and is flavored with various spices such as cumin, curry, garlic, garam masala, turmeric, mustard seeds, chili powder salt and pepper. Onion, tomatoes and tomato sauce are sometimes used as ingredients.