A new thing from Inder’s Kitchen

Chicken Bhuna and Paneer JalfreziInder’s Kitchen is – for my money – the best place to eat Indian food in Cambridge. Let’s just get that out of the way.

They’re great. They’ve been going for about five years, and I remember being delighted when they started – it felt fresh to have a more high-end, home cooking inspired take on Indian food available, something to offset the curry house archetype.

Now, I love a classic Anglo-Indian cliche curry, but they’re not exactly magical feats of foregrounding single interesting flavours. Inder’s hits that spot – the food isn’t greasy, it tastes fresh and intricate, and it goes beyond (while sometimes including) the korma/dhansak/vindaloo etc standards.

Despite only doing takeaway, Inder’s has always tried to diversify a bit – they’ve had a food van, tried chilled-to-reheat and frozen, and started making sauces and chutneys. And that’s how I found myself in their industrial unit kitchen, trying their latest venture: a set of curry kits to make at home.

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Jalfrezi style broccoli curry

A few weeks ago while working up a slightly off-beat achari recipe, I asserted that making restaurant-style curry at home was at best impractical, and at worst a lost cause. It turns out we’re living in the best case scenario, and the practicality of dishing up a Brit curry standard is directly proportional to your patience for boiling and puréeing industrial quantities of onions.

Yep, I’ve read The Curry Secret, and the secret is “use the LD50 of alliums”.

Broccoli jalfrezi, simmering

Inspired by the book, and the fact that I’m spending February vegetarian again this year (Veguary), here’s an adaptation of my favourite curry house classic for my favourite vegetable.

Continue reading Jalfrezi style broccoli curry