Sun-dried curry bases and hand-blended spice mixes, made in small batches in Britain. Add your chicken or fish — everything else is already in the pack.
Soak the dried curry base in hot water for fifteen minutes.
Sauté the base, stir in the spice mix, then add your chicken or fish.
A proper Kerala curry for five, on the table in under half an hour.
“No chopping. No grinding. Just add, cook and enjoy.”
The blend and the method are in the box. No chopping, no grinding.
“Every pack starts the way it does at home — spices roasted the naadan way, nothing you wouldn't find in an amma's kitchen.”
Kerala households have always sun-dried vegetables, chillies and curry leaves to keep the harvest through the year. Our mixes are made the same way: sun-dried vegetables and small-batch roasted spices, blended in the UK to home recipes.
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