Indian cookery expert Anjula Devi is on a mission: to get people making authentic Indian food in their own homes. Taking inspiration from the recipes and techniques passed down by her father, she's a firm believer that to make great-tasting Indian food all you need is a small range of spices and some simple equipment. We're delighted to work with Anjula to bring you a fantastic 'how to' recipe book featuring top tips and a glossary of spices, steps-by-step instructions and 19 easy-to-follow recipes.
Samosas are really versatile so experiment with different fillings. Try making paneer, lamb or chicken samosas. I always make turkey samosas at Christmas and occasionally I make white chocolate, raspberry
and cardamom samosas.
This is a simple masala base. You still need to add warming spices, also known as finishing spices, but I like to add these in the last 20 minutes of cooking.
Smart presentation for cheese and chutneys or flatbread
and dips. Paddle-shaped board made from sheesham wood. With 2 enamel-coated stainless steel bowls. Ideal for serving dips, chutneys and flavoured oils. Gift-boxed. Mail Order only
Can be left in the microwave whilst cooking.
‘Teeth’ on inside leave outside smooth for scraping down bowls. Reinforced neck for added strength. Tough, non-stick construction. Stain-proof and dishwasher safe