sides and stuff

Indian restaurant curry gravy with a spoon sitting in it. Surrounded by tomatoes on the vine, onions, green chilies and spices. From the front.

hotel style indian curry gravy

Indian curry gravy, hotel style. This is something new. But something old. Probably really old. And the start of something new. And wonderful. For me. And hopefully for you.

Tandoori paste in a clear bowl surrounded by ginger root and red chilies.

tandoori paste – Patak’s copycat

Patak’s tandoori paste has been around forever. It is the reference tandoori paste all around the world. Spicy. Tart. Red. It’s a backyard BBQ staple.

Spoonful of Thai sweet chili sauce next to a mason jar full on a cutting board.

thai sweet chili sauce

Thai sweet chili sauce is sticky, spicy, sweet and delicious on just about everything. And it’s dead easy to whip up. No sense buying it. Just make it when you need it.

Tall stack of papadum from the front.

papadum with red onion chutney and mint raita

Papadum are those wonderful crispy Indian appetizers they serve up at Indian restaurants to start the meal. Try them with red onion chutney and mint raita for your next Indian dinner party.

Eggplant curry in an iron bowl with rice and chana masala from the front.

eggplant curry – baingan masala restaurant style

Eggplant curry makes an awesome vegetarian main course or side dish for any Indian meal. Big flavours of onion, garlic, ginger and spice. And that lush restaurant style sauce. This is one seriously tasty vegetable curry.