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.
KEBAB SPICES: Cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, onion powder, green chilli, garlic, coriander leaf, mint leaf
GREEN CHUTNEY SPICES: Toasted cumin, toasted mustard seeds, green cardamon
TANDOORI BLEND: Coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
DUM ALOO SEEDS: Cumin, brown mustard, fenugreek, black cumin
DUM ALOO GROUND SPICES: Tamarind powder (tamarind, starch), amchur, cumin, turmeric, Kashmiri chilli, asafoetida
KOSAMBARI SPICES: Brown mustard seeds, asafoetida, curry leaves
MANGO CHUTNEY SPICES: Coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, ginger, garlic, toasted cumin, nigella seeds, chilli