Category Archives: Indian kitchen

If you want to taste ’70s Britain – eat Heinz Beanz Curry

I like Heinz. On more occasions than I care to remember, I’ve turned to Heinz beans, Heinz tomato sauce and even Heinz tinned soups when the cupboard was bare (literally and metaphorically). Heinz has always been there for me. So, … Continue reading

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The Daily Grind: promise me you’ll never, ever use pre-ground spice

If there is ONE THING that will lift your curry to the next level, it’s this: GRIND YOUR OWN SPICE!! I have used capitals, exclamation marks – the whole grammatical nine yards – to shout this truth from the rooftops. GRIND YOUR … Continue reading

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Your Asian Retailer: guide, translator and friend rolled into one

Alongside the author of your favourite Indian cookbook, the most important person in your curry journey is your local Asian Retailer. He (or she) is the person who’ll help you understand that Bengal gram, channa dal and kadalai parupu are … Continue reading

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