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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Chana masala with paneer

Chana masala is an Indian restaurant favourite of mine.  Heck, I’ll eat basically anything with chickpeas, but there’s something about the simple rich spiciness that makes chana masala  particularly good.

I’ve cooked it twice in five days now, because the first round didn’t quite nail it. For round two – which worked – I went back to a basic recipe, built around a very simple curry gravy. Then, predictably, I lost my keeping-it-simple nerve at the end, and threw in a load of paneer.

Chana masala with paneer

In my defence, paneer is pretty great.

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