Balti is a type of curry. It has achieved cult status in the west in a remarkably short space of time. Indeed, the very word Balti is as alien to most of the peoples of the subcontinent, as was the curry when that word was coined long ago. Balti¹s origins, as with all such food, go back a long time. The northern-most part of the subcontinent is Pakistan¹s Kashmir, a part of which is called Baltistan.
Korma probably evolved from the Persian meat dish Koresh where only ghee or oil is used in the initial cooking with garlic, ginger, and onion. In India, the same initial method is used to cook Korma, though it varies when lamb or chicken is marinated in yogurt. Water is introduced later, and saffron infuses a golden colour, but this must be entirely evaporated during the cooking process, indicated at the end of cooking when the ghee or oil floats on top of the cooked dish.
Goan Curry Sauce for Fish is one of Madhuban’s new Deluxe Sauce range. It is high in flavor, using exclusive ingredients formulated especially to enhance the subtlety of white fish, such as rich coconut milk, fresh curry leaves, and mustard seeds.
I have to tell you that no matter how many times you visit Madras, you will never come across a Madras Curry. It simply does not exist in that sun-drenched south-eastern Indian city. Madras was the creation of the British back in 1640, as their second fortress trading post in India. It grew rapidly from a tiny fishing village to India’s fourth-largest city.
Jalfrezi or Jal Farajee, or Jal Frezi, or Jalfri.
Meaning: Bengali: Jal or Jhal means ‘pungently spicy’ and frezi, ‘stir-fry’.
Madhuban Jalfrezi Curry Sauce is unique because it has a super restaurant-style curry gravy made ultra-tasty with chopped onion, garlic, ginger, tomato, green capsicum, fresh coriander, and chili.
When we think of the curry restaurant korma, we picture in our minds a very mild curry, pale golden in colour and of thickish creamy texture, enhanced by the use of creamed coconut. In fact, Korma refers to a cooking style, where only ghee or oil is used in the initial cooking with garlic, ginger, and onion.
The Bhoona (or Bhuna) is the Hindi and Urdu term for the process of cooking a wet ground masala (spice mixture) or ground spice paste in hot oil, slowly frying out all the water content. It is the most important part of curry cooking since it is this process that removes the raw taste of the spices and releases the essential oils, creating that wonderful well-rounded taste that we expect of our curry, in which no one spice predominates the taste-buds.
Thai curries are very spicy and unlike Indian curries, they are quite thin in texture. They contain all the usual aromatic Thai flavorings such as fish sauce, garlic, galangal, coriander, pepper, shrimp paste, lemongrass, lime leaf, and holy purple basil.
Thai curries are very spicy and unlike Indian curries, they are quite thin in texture. They contain all the usual aromatic Thai flavorings such as fish sauce, garlic, galangal, coriander, pepper, shrimp paste, lemongrass, lime leaf, and holy purple basil.
A popular curry-house rich, creamy, tangy, mild sauce, colour it red, with ingredients such as tandoori or tikka spices, tomato paste, tomatoes themselves and red peppers.
Madhuban’s best-seller, both at the restaurant and in the iconic pot. Its tangy yogurt is combined with an elusive blend of sweetness and savory to achieve the most perfect accompaniment to your starters and tandoori items.
Madhuban’s sweet & spicy Tomato chutney is a refreshing and exhilarating change to the regular mango chutney we all adore. It is translucent red, with a perfect taste balance of sweet, tangy tomatoes, a little chili heat, and aromatic spices. It not only looks good, but it is also good. In fact, we think you will adore it.
Madhuban has blended the perfect marinade in the iconic pots enabling you to make the nations favorite starter. All you have to do is add your chicken, meat, seafood, or vegetables, keep in the fridge for up to 24 hours then cook.
