Blog
Insights, guides, and stories from the UK curry industry
Nihari: The Slow-Simmered Breakfast Stew of Old Delhi and Lahore
Nihari is the overnight-simmered shank-and-marrow stew of Old Delhi and Lahore, built on a fragrant potli spice bag and traditionally eaten at dawn. This is its history, method and place on British menus.
Nalli Nihari: Why the Marrow Bone Makes the Stew
Nalli nihari is the marrow-bone version of the classic slow stew, where gelatinous shank and melting marrow give the gravy its body. This explains the science, the maghaz garnish and the flour-thickened finish.
Haleem: The Lentil, Wheat and Meat Porridge of Hyderabad
Haleem is the slow-cooked, hand-pounded porridge of wheat, lentils and meat that defines Hyderabad's Ramadan, achieving a silky paste through hours of mashing. Here is its method, heritage and how it differs from khichda.
Hyderabadi Dum Biryani: The Kacchi Method Decoded
A close look at the kacchi method behind Hyderabadi dum biryani, where raw marinated meat cooks under par-boiled rice in a sealed handi. From saffron and mint to the dough seal, here is how the dish builds its layered, smoky perfume.
Galouti Kebab: The Melt-in-Mouth Legacy of Lucknow's Nawabs
The story behind Lucknow's legendary galouti kebab, said to have been created for a Nawab who had lost his teeth. From raw papaya and slow-rendered fat to an Awadhi spice blend running into the dozens, here is what makes it dissolve on the tongue.
Awadhi Dum Pukht: Cooking Sealed in a Handi Over Slow Coals
Dum pukht is the Lucknowi art of slow cooking food in a sealed pot so steam, fat and aroma are trapped rather than lost. Here is how the dough seal works, the dishes it perfected, and how to recreate the technique in a home kitchen.
Laal Maas: Rajasthan's Fiery Red Mutton and Mathania Chilli
Laal Maas is the legendary fiery red mutton curry of Rajasthan, built on smoky Mathania chillies and finished with charcoal smoke. Here is the story of its hunting-camp origins, how the chilli delivers colour without searing bitterness, and how to keep the heat balanced.
Dhungar: The Charcoal-and-Ghee Smoking Trick That Adds Soul
Dhungar is the simple Indian smoking technique that uses a single live coal, a steel bowl and a spoon of ghee to give curries, dals and kebabs a tandoor-like depth at home. Here is how it works, where to use it, and how to get clean smoke without bitterness.
Dhansak: The Parsi Sunday Dish of Lentils, Meat and Sweet-Sour Balance
Dhansak is the Parsi community's beloved Sunday dish, built on four lentils, slow-cooked meat and a sweet-sour balance unlike the orange high-street version. Discover the real dhansak masala, why it is served with caramelised brown rice, and the customs that surround it.
Goan Xacuti: Roasted Coconut, Poppy Seeds and the Konkan Coast
Xacuti is one of Goa's great curries, built on a dark masala of roasted coconut, poppy seeds and a dozen toasted spices. Learn how the toasting works, the Portuguese-Hindu story behind it, and whether to choose chicken or lamb.
Chettinad Chicken: Tamil Nadu's Peppery, Aromatic Powerhouse
Chettinad chicken is the bold, peppery pride of Tamil Nadu's merchant Chettiar community, built on freshly roasted spices like stone flower and marathi moggu rather than cream. Here is what makes this fiery South Indian curry so distinctive.
Wazwan: The 36-Course Royal Feast of Kashmir
Wazwan is Kashmir's legendary multi-course banquet, a feast of meat dishes prepared by master chefs called wazas and shared from a communal trami platter. Explore its signature courses, copper-pot heritage and deep cultural meaning.