Thinking of a present for yourself or a loved one? Love indian food but want to create more of your own authentic recipes?
This is the ideal package then to get you started. We have partnered with best selling author Meera Sodha to create a package of her book 'Fresh India' alongside our best selling Spice Tin with 9 super fresh spices.
**19 cm Spice Tin with Ribbed Lid**
**7 separate removable spice pots **
**Small metal spoon**
Each order contains 9 high quality Spices:
- Cardamom (10 pieces)
- Cloves (10 pieces)
- Cinnamon Sticks (5 pieces)
- Chilli Powder (20g)
- Cumin Seeds (20g)
- Ground Coriander (20g)
- Spice Kitchen Garam Masala (20g) ** Great Taste Award Winner 2015 **
- Mustard Seeds (20g)
- Turmeric Powder (20g)
All spices will come in its own individually packed and sealed bag to retain goodness and freshness, and avoid spillage during transit. This tin has a close fitting air tight stainless steel lid, which will keep your spices fresher for longer. It also means that the stainless steel tin can be washed easily and can also be put in the dishwasher for cleaning.
'An unbridled joy' Nigel Slater
WINNER OF THE OBSERVER FOOD MONTHLY'S BEST NEW COOKBOOK AWARD 2017
FROM THE FORTNUM & MASON COOKERY WRITER OF THE YEAR 2018
Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. These vegetable-based recipes offer up a treasure trove of flavours, making the perfect gift for both vegetarians and meat-eaters
Here are surprising recipes for every day made using easy to find ingredients: mushroom and walnut samosas, oven-baked onion bhajis and beetroot and paneer kebabs. There are familiar and classic Indian recipes like dals, curries and pickles, alongside less familiar ones using fresh seasonal British ingredients, like Brussels sprout thoran, Gardeners' Question Time pilau and green beans with cashew nuts and coconut.
And then there are showstoppers such as daily dosas with coconut potatoes, roasted cauliflower korma, sticky mango paneer skewers, wild mushroom upma and lime pickle rice with roast squash and red onion. To finish, there's a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake.
'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian
'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times