Lots of Indian food is traditionally cooked in a tandoor oven, where the intense heat creates delicious charring and smoky flavours that work particularly well with robust and tangy spicing, not dissimilar to a really hot BBQ. Unlike a lot of Western food, Indian meals are often based on a real contrast of flavours and textures, and these contrasts make this spread really moreish.
Here, we’ve got some shami kebabs spiced with warm fragrant spices, served with a zingy green coriander and mint chutney. Alongside this there’s the traditional tandoori chicken, homemade mango chutney, a tangy tamarind flavoured potato dish known as dum aloo and kosambari - India’s answer to coleslaw.
Green Chutney Spices: cumin, brown MUSTARD, green cardamon
Kosambari Spices: brown MUSTARD, asafoetida, curry leaf
Dum Aloo Ground Spices: tamarind (tamarind and cornstarch), cumin, turmeric, Kashmiri chilli, asafoetida, amchur
Tandoori Blend: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
Mango Chutney Spices: cumin, ginger, garlic, nigella, chilli, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg
Dum Aloo Seeds: cumin, brown MUSTARD, fenugreek, black cumin
Kebab Spices: cumin, onion, green chilli, garlic, coriander leaf, mint, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
May contain traces of celery and sesame. Allergens are listed in CAPITALS