heating and eating
Storage & Heating Instructions
All these curries are made in small batches so there may some variation. If you are dissatisfied with your choice we will happily replace it.
Storage : KEEP REFRIGERATED.
Suitable for home freezing: Freeze on day of purchase. For freezing guidelines refer to freezer manufacturer's handbook. Defrost thoroughly for a minimum of 12 hours in the refrigerator.
WARNING : These products may contain nuts. Although every care has been taken to remove bones, some may remain. These products are hand made and the occasional piece of cinnamon or cardamon pod may be found.
PREPARATION GUIDELINES : All appliances vary, the following are guidelines only.
To Oven Heat:
RICE - Remove from container to ovenproof dish and heat in a pre-heated oven 375º for 15-20 minutes. Stir well before serving.
MADRAS/ TIKKA/ VINDALOO/ chana
Remove from container to ovenproof dish and heat in a pre-heated oven 375º for 20-25 minutes stir well before serving.
NAAN BREAD - Remove naan bread from bag and place in a pre-heated oven 375 for 5 minutes. Or place under broiler for 30-45 seconds.
SAMOSAS - Remove pakora from tray, place on a baking tray, heat on the top shelf of a pre-heated oven 375º for 10-12 minutes.
To Microwave :
650W or Category B:
RICE - Remove lid and heat on Full Power for 2 1/2 minutes. Stir well before serving .
MADRAS/ TIKKA/ VINDALOO/ CHANA
Remove lid and heat for 2 ½ minutes. Stir well before serving.
NAAN BREAD - Remove naan from bag and heat on full power for 30 seconds. (Not recommended method.)
SAMOSAS - Remove lid and heat for 30 seconds. (Not recommended method.)
850W or Category E:
RICE - Remove lid, and heat on Full Power for 2 minutes. Stir well before serving .
MADRAS/ TIKKA/ VINDALOO/ CHANA
Remove lid and heat for 2 minutes. Stir well before serving.
NAAN BREAD - Remove naan from bag and heat on full power for 25 seconds. (Not recommended method.)
SAMOSAS - Remove lid and heat for 20 seconds. (Not recommended method.)
N.B . Adjust times according to your particular oven/microwave. For fan assisted ovens heating/cooking times should be reduced. (For best results refer to manufacturer's handbook). Check food is piping hot throughout before serving. Remove whole spices before consuming.
We are happy to CATER For parties and events
Please call 917 562 9547 for a quote
Raita: Yogurt Dip
Ingredients
2 cups plain yogurt
1 large cucumber, peeled, seeds removed, finely chopped
3 tablespoons minced fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Directions
Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine.
Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.
Mango Lassi: Mango Smoothie
Ingredients
1 1/2 cups mango pulp or sliced fresh mango
1/2 cup fresh orange juice
1/2 cup ice cubes
2 tablespoons honey
1 1/2 cups plain yogurt
Directions
In a blender, combine the mango, orange juice, ice, honey, and rose
water. Process on high speed until well-combined, about 30 seconds. Add the yogurt and process until
frothy, about 45 seconds. Serve.
curryfacts
During the reign of King Richard I in England, some cooks regularly used ginger, cinnamon, nutmeg, cloves, coriander, cumin, cardamom and aniseed. The resulting dishes were highly spiced cooking and similar to Indian food.
In 1747 the food writer Hannah Glasse produced the first known recipe for modern 'currey' in Glasse's Art of Cookery.
The first commercial curry powder appeared around 1780.
Britain's first curry house opened in 1809. It was called the Hindustani Coffee House and was located in London's Portman Square.
The author William Makepeace Thackeray wrote a 'Poem to Curry' in his ' Kitchen Melodies' of 1846.
Mrs Beeton's 'Book of Household Management' boasts 14 curry recipes
The Indian food industry in the UK is a £3.2 billion industry, and accounts for for two-thirds of all eating out.
More than 90 per cent of Indian restaurants in Britain are owned and run by Bangladeshis.
We spend we will spend about £3.5 billion a year on curry in the UK
Indian restaurants in Britain serve about 2.5 million customers every week.