No Worries Curries Blog

Souring Agents Used in Indian Cuisine

We all know that Indian cooking is synonymous with spice. Something that you may not know is that tartness/sourness is also a key flavour in many Indian dishes because it cuts down the pungency in spicy dishes but also serves to compliment the spices.  Whether you add your souring agent early on in preparing the dish to add complexity or towards the end to bring that element of freshness, there is no doubting that the sour sensation is one that whets the appetite and is cleverly used as a “creative tool” in many cuisines.*

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Chilli - The King of Spices & How it is used in Indian Cuisine

Chillies are said to be native to Mesoamerica (the central regions of the Americas) where they have been cultivated and used for over 7,500 years. In addition to flavouring food, chillies were also used as a means of preserving food as it would keep it from spoiling.*

As deceptive as it may seem, chillies are botanically classified as a fruit because they bear seeds. Specifically, they are classified as a berry! 

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Indian Festivals: Raksha Bandhan -The Festival of Sibling Love

Raksha Bandhan is a less known festival outside of India, but is faithfully celebrated amongst Hindus in the Indian subcontinent and throughout the diaspora. Raksha Bandhan is celebrated on the day of the full-moon in the month of Shravan in...

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BUTTER CHICKEN

BUTTER CHICKEN

our most popular curry
BUTTER CHICKEN is popular in countries all over the world The origin of this dish can be traced back to Delhi during the Mughal Empire.
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