Make your own Madras Feast

Create a mouthwatering Madras feast at home to rival your favourite Indian takeaway!

This box contains all the spices and an easy to follow recipe card to create a lavish menu for 4 people.

  • Madras
  • Aloo pakora
  • Lemon and coriander rice
  • Saag paneer
  • Mint raita

25 mins

45 mins


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The Madras curry originates from the city of Chennai, or Madras as it was known in colonial times. It’s characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole and ground chillies. It’s both fiery and tangy, and has a real depth of flavour created by toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. The curry is served here with a favourite vegetarian dish of saag paneer, lemon and coriander rice, some crispy aloo (potato) pakoras and a sweet mint raita. 

About this box:

  • Contains 7 individual spice sachets and an easy to follow recipe card
  • Add your personal message in the basket
  • Serves 4
  • Heat: 4/5
  • Prep time: 25 mins
  • Cook time: 45 mins
  • Just add fresh ingredients to create your own Madras feast!


25 mins

45 mins



Medium Effort

Main Ingredient


Taste Profile

Meal Taste


Meal Taste



Popular Style




Madras Whole Spices: long chilli, curry leaf
Madras Ground Spices: Kashmiri chilli, chilli, coriander, cumin, turmeric, brown MUSTARD, cinnamon, green cardamon
Madras Garam Masala: cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf
Saag Paneer Spices: brown MUSTARD, cumin, garlic, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper, turmeric, coriander, black cardamon, fenugreek
Aloo Pakora Spices: turmeric, cumin, Kashmiri chilli, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf, coriander leaf
Raita Blend: mint, coriander leaf
Rice Spices: brown MUSTARD, cumin, coriander leaf

May contain traces of celery and sesame
Allergens are listed in CAPITALS

  • 500g diced chicken (thighs are best)
  • 226g paneer cheese 
  • 250g potatoes (any type)
  • 1 medium onion 
  • 2 cloves of garlic
  • 200g spinach (fresh or frozen)
  • 1 lemon
  • 200g natural yogurt (full fat is best)
  • 30g butter
  • 20g sugar
  • 400g tin of tomatoes
  • 300g basmati or standard long grain rice (not easy cook)
  • 100g self-raising flour
  • Oil for frying (sunflower or vegetable oil is best)

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