Our curry mixes are ready to cook, not ready to eat. A ready-to-eat curry is fully cooked and sealed in a pouch, so you only heat it. A ready-to-cook mix like ours holds the whole curry base, ground nuts or besan, spices and seasoning, and you cook it fresh with your own vegetables, paneer or protein in 5 minutes, without chopping, roasting or grinding.

Curry powder is a dry spice blend that still needs onion, tomato and a gravy base built around it. Curry paste is a wet, concentrated spice base, most common in Thai cooking. A curry mix like ours holds the whole gravy base, so all you add is liquid and your main ingredient.

Yes. Restaurants get their rich, silky gravies from a slow-cooked base of ground cashews, spices and onion-tomato masala. Our mixes have that base already made, so you get the same depth at home in 5 minutes.

For creamy and mild, try White Curry. Garlic lovers will like Punjabi Garlic, and for real heat, go for Kadai Masala. Buttery and smoky is Dhaba, dark and rich is Ghee Roast, and for greens, pick Palak. All-Purpose is the everyday curry that goes with anything, and Kadhi is tangy comfort with rice.

By spice level: White, Palak and Kadhi are mild; All-Purpose, Punjabi Garlic, Dhaba and Ghee Roast are medium; and Kadai Masala is the spiciest. To turn up the heat, add a slit green chilli while cooking.

Each batch serves 3-4. White, All-Purpose and Kadhi use 3 tbsp per batch. Punjabi Garlic, Kadai, Dhaba, Ghee Roast and Palak use 4 tbsp. Every 100 g pack makes 6-8 servings, so there's no need to use the whole pack at once. The exact liquid for each mix is in the Quick Guide on its product page.

Paneer, mixed vegetables, mushrooms, tofu, eggs, chickpeas or chicken all work beautifully. When using chicken or other meat, sear or cook it through before adding it to the gravy. Serve with naan, tandoori roti, laccha paratha, jeera rice or plain steamed rice. Kadhi is best over rice with crisp pakoras.

To thicken it, simmer uncovered on a low flame for a few more minutes, stirring often, until it coats the back of a spoon. To loosen it, add a splash of hot water or stock, a little at a time, and bring it back to a gentle simmer.

Whisk the curd and mix together until completely smooth before heating, and use curd that isn't straight from the fridge. Once it comes to a boil, keep the flame low and stir often. High heat is the most common reason curd splits.

They're made with real, freshly ground ingredients, with no palm oil, no added sugar, no added colours and no added preservatives. You'll find the full ingredient list and nutritional values on each product page.

All eight mixes are vegetarian. They aren't vegan: four contain milk powder, and the recipes for all of them use dairy such as milk, curd, ghee or cream.

All eight contain garlic, and all except Punjabi Garlic and Kadhi contain onion. None of them are suitable for a Jain diet.

We don't currently label our curry mixes as gluten-free. If you need to avoid gluten, please check the ingredients on each product page.

Yes. Keep the pack in the fridge as soon as it arrives, before and after opening. They're made with freshly ground nuts, seeds and spices, which are rich in natural oils, and we add no preservatives, so the cold keeps them fresh and fragrant. Each pack is best before 5 months from the date of manufacture. Always reseal it tightly and use a dry spoon.

Since these are food products, we cannot accept returns. However, if you receive a damaged, leaking, or incorrect item or if your order never arrives, contact us immediately and we will make it right.