Famous Chettinad curry with fried aubergines, tamarind with our family recipe masala blend. We defrost this curry in the fridge and use it throughout the week as it goes with anything. It is also a party favourite and always steals the show. – Chef Akila.
Popular Punjabi delicacy. Cottage cheese, cooked in a silky rich curry with tomatoes, cashews, chillies & organic butter. A party favourite. This is my healthier take on a Punjabi classic. It’s wholesome and comforting, made in the traditional way. Just add some extra butter if you prefer it restaurant style. – Chef Akila.
Traditional milk and rice pudding as served in Temples. Serve chilled or warm. You can serve this pudding on its own or topped-up with fruits or ice cream. It tastes delicious chilled or warm. – Chef Akila.
Lentil and onion fritters with fresh herbs and traditional spices. Starter/Side/Bar Snack. Did you know we use our healthier oils only once and never re-use them?Enjoy these delicious fritters as a starter, side or bar snack. – Chef Akila.
8 of our best sellers. 3 Curries, Lamb Biryani, Chicken 65, 2 Rices & a Dal: each serves 2 people. Ideal for curry nights-in. Grandma’s Lamb Curry Medium. Serves 2 Lamb & Spinach Curry Medium. Serves 2 Delhi Butter Chicken Medium. Serves 2 Royal Lamb Biryani Mild. Serves 2 Chicken 65 (Starter) Medium Serves 2 Malabar Ghee Rice Mild. Serves 2 Nutty Lemon Rice Mild. Serves 2 Five Lentil Dal Medium Serves 2-3
Spicy, tangy and irresistibly bold. Juicy lamb mince and potatoes cooked with Akila’s signature masala. For an authentic beachside “Keema Pav” experience, serve this with toasted and buttered buns. If possible, serve chopped onions and lemon wedges on the side. You can also enjoy this Keema with chips and salad. – Chef Akila.
The famous Saag Gosht, made healthy. Diced boneless leg of Yorkshire lamb, slow cooked with spinach and aromatic spices. We only use finest Yorkshire Lamb from the farms we know. This nutritious curry is a party favourite that goes well with anything. Try it with our Nutty Lemon Rice.– Chef Akila.
Famous Boneless Fried Chicken from Madras. Spicy, tangy and flavoursome side/starter for any meal. Do you know we don’t re-use oils or use cheap oils like most restaurants do?So even our fried items are healthier. This starter can also be used as a snack or filler for sandwiches or wraps. – Chef Akila.
Our healthier twist on a family recipe from rural India. Chicken pieces cooked in a rustic onion and tomato-based gravy. Healthy & Wholesome. This traditional village recipe uses simple ingredients but has award-winning taste and flavour. Being naturally healthy and wholesome, it’s our nutritionist’s favourite. – Chef Akila.
Ancient recipe from a Royal Kitchen. Marinated chicken cooked with mild and aromatic spices. Finally, a Korma without the bad oils or fillers! Made with high welfare British chicken nutritious cashews and 100% British butter. – Chef Akila.
Deliciously hot and home-style curry with juicy chicken pieces and ground cashews. Authentic taste from South India. This crowd-pleasing curry is always on the menu when we have parties. It goes with anything and has layers of flavours. Wholesome cashews add extra nutrition and taste.– Chef Akila.
Quintessential South Indian curry. Marinated chicken pieces cooked with coconut, tomatoes and a punchy home-made masala. This is the first chicken curry I learnt to cook 43 years ago. It’s still our family favourite. Our Spinach Dal and Aubergine Gothsu are my favourite sides with this curry. – Chef Akila.
Fisherman’s family recipe from Malabar coast. King Prawns in a fragrant curry with coconuts, tamarind and spices. I learnt this recipe from a real fisherman’s family from the west coast of India.Enjoy this curry with our Malabar ghee rice and Mum’s masala potatoes. – Chef Akila.
Chef Joseph’s family recipe. Finest Yorkshire beef, slow-cooked with Keralan spices and herbs. Made with heritage Yorkshire beef, this traditional recipe is popular with Syrian Christians in Kerala. Enjoy with paratha, naan or rice. – Chef Akila.
Our best-seller. Finest Yorkshire Lamb pieces, slow-cooked with freshly ground spices, tomatoes and coconut. My grandma’s famous slow-cooked lamb is cooked in a healthy mix of herbs, spices and coconut. Grandma used to roast and grind fresh spices each time and we still follow her methods. – Chef Akila.
Famous Dal Panchratna from Jaipur. 5 varieties of nutritious lentils cooked with tomatoes, spices and a touch of home-made organic ghee. Different lentils in this Dal are excellent source of protein, fibre and micronutrients. A touch of our home-made ghee increases the nutrition and taste. Our family goes through several packs of these each month. – Chef Akila.
3 Chicken Curries, a Chicken Biryani, Chicken 65 and Ghee rice, each serves 2 people Village Chicken Curry Medium. Serves 2 Delhi Butter Chicken Medium. Serves 2 Chettinad Chicken Curry Medium. Serves 2 Chennai Chicken Biryani Medium. Serves 2 Chicken 65 (Starter) Medium. Serves 2 Malabar Ghee Rice Mild. Serves 2
India’s favourite. Marinated chicken, slow cooked in a creamy sauce with tomatoes and spices. The Real Tikka Masala. A famous chef in Delhi taught me this recipe and I have been perfecting it for decades.Serve with a dollop of butter for extra decadence and add extra chillies if you prefer. – Chef Akila.
