The Process

Rendang Terlagi Lagi

This sticky, thick and spicy paste is absolutely addictive. Best slow cooked with chunky beef, veal, lamb shoulders or free range chicken or duck on the bone; or vegetables such as potatoes, cauliflower, sweet potato, eggplant or pumpkin.

Eggplant Kasaundi

A medley of sweet and aromatic fragrant spices makes this wonderful savoury chutney perfect for so many creative uses such as dips for kebabs and added to caramelised onions and used in burgers and wraps.

Date & Tamarind

This gorgeous award winning chutney is a beautifully balanced mix of deliciously sweet, spicy and tangy flavours.

Madras Curry

A spicy and versatile South Indian curry paste that can be used to make various curries, works well in stir fries and as interesting marinades.