Traditional curry

Traditionally the Indian cuisine calls the sauces in which meat and vegetables are cooked ‘masala‘. In translation ‘masala‘ means a combination of spices. The curry masala we present is one of the most popular worldwide and is made with tomatoes and meat.

  • Preparation time15 minutes
  • Cooking time90 minutes
  • Portions4

Chana Masala

Chana Masala (chickpea curry) is one of the most popular vegetarian meals in India, originating from Northern India and Pakistan, where chickpea is widely available. Chickpea is energy dense food, full of fiber, proteins, folic acid, iron and phosphorus. Chana masala can be made with all types of legumes (lentils, beans, etc.) and spinach.

  • Preparation time15 minutes
  • Cooking time70 minutes
  • Portions4

Chili Con Carne

Warm and comforting mexican chili, popular on the whole American continent. Can be made with minced or well chopped meat and all types of beans, of which the most popular are red beans. For a more exotic taste add ground cocoa beans or dark chocolate just before serving.

  • Preparation time10 minutes
  • Cooking time95 minutes
  • Portions4

Rogan Josh

The cashmere red meat curry Rogan Josh is a spicy dish believed to originate from Persia. It is well known for its red colour and peppery aroma, which outside of India are sometimes achieved by using tomatoes. The signature spices in it are the fennel seeds and black cardamom. Rogan Josh is traditionally prepared with mutton but today it is replaced with lamb, chicken or veal.

  • Preparation time15 minutes
  • Cooking time80 minutes
  • Portions4

Piri Piri

Piri Piri chicken is named upon its sauce main ingredient – the hot bird eye chili (in Swahili called piri piri). It is very popular in Portugal and Southern Africa. The Piri piri marinade was invented by the Portuguese back in the 16th century when they colonized the territory of Мozambique. Today the most widely spread use of piri piri is for marinating meat for BBQ or baking or as a sauce.

  • Preparation time10 minutes
  • Cooking time110 minutes
  • Portions4

Korma

Korma is a popular Indian dish, brought to Northern India, Pakistan and Bangladesh by the invaders from Central Asia during the 16th century. They used to simmer lamb in milk or yogurt for long period of time – which is still one of the most popular festive methods of cooking among Arabs and Bedouins. The name Korma is related to the Тurkish kavurma (meaning cooked meat).
In India the locals added to the stewed in milk meat traditional spices like coriander and cumin, nuts (usually cashew or almond) and in some regions replaced the yogurt with coconut milk.

  • Preparation time15 minutes
  • Cooking time50 minutes
  • Portions4

Jerk chicken

Jerk is a method of cooking, originating from Jamaica. In the past hunters used it to smoke and dry meat – they dug holes in the ground, lid fire and then buried the meat in the charcoals. The originally used spices for preserving the meat were allspice (aka Jamaican pepper) and clove. Later Jerk recipe was amended, chilies, lime, honey/sugar were added but the method of baking the meat remained the same. Today oven and BBQ replaced the fire and jerk marinade is applied to any kind of meat and fish.

  • Preparation time75 minutes
  • Cooking time75 minutes
  • Portions4

Vindaloo

Vindaloo is a popular indian dish from the region of Goa with vast portuguese influence. The portuguese colonizers preserved pork by marinating it with vinegar, garlic and salt. When they combined that pork with indian spices today’s Vindaloo was born. It is known as one of the hottest and most aromatic indian dishes. Today Vindaloo is also made with chicken, lamb and veal.

  • Preparation time45 minutes
  • Cooking time70 minutes
  • Portions4-6

Mexican mole

Coming soon