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Succulent pieces of chicken breast slow simmered in a rich sauce infused with Kashmiri red chilies, dry ginger, green cardamom, and toasted fennel. Finished with smooth yogurt for a deeply comforting flavour. Served with fragrant Biryani Masala Rice.
Pan-seared aubergine cubes and vibrant mixed bell peppers folded into our authentic Rogan Josh sauce. The aubergine absorbs the warm aromatic spices while the peppers add a touch of sweetness and bite. Served with fragrant Biryani Masala Rice.
Tender potatoes tossed with spinach, garlic, cumin, and subtle spices. A classic rustic roadside side dish.
Yellow split lentils simmered until smooth and finished with a sizzling temper of ghee, cumin, garlic, and dried red chilies. Light, fragrant, and essential for balancing rich curries.
Hand-rolled, unleavened wholewheat flatbread layered and pan-cooked with a touch of ghee until golden and crispy.
Light, crisp lentil wafers. Salty, crunchy, and ideal for dipping or nibbling.
A typical south Indian pickle loved by millions.
Unique, full of flavour, only seen on tables in Indian homes.
Everyone's favourite!
Fresh herbs blended to bring you a taste of traditional Indian masala chai, either steeped in milk or to be used as a herbal tea with freshly boiled water.
How to Enjoy Your Friday Night Takeaway at Home
Our meals are freshly prepared, fully cooked, and chilled so you can enjoy them piping hot at your convenience.
Oven (Recommended for even heating):
Preheat oven to 180°C (160°C Fan / 350°F).
Transfer curries to an oven-safe container, cover with foil to retain moisture, and heat for 15–20 minutes (stirring halfway through) until piping hot.
Stovetop:
Transfer curry or sides into a small saucepan with a tiny splash of water (1 tbsp).
Warm over medium-low heat for 6–8 minutes, stirring gently until hot and bubbling.
Microwave:
Loosen the container lid and heat on high for 3 to 4 minutes, stirring halfway through.
Microwave: Add a teaspoon of water over the rice, cover loosely, and heat on high for 2 minutes until light, fluffy, and hot.
Oven: Sprinkle with a tiny drop of water, cover tightly with foil, and warm at 180°C for 10 minutes.
Plancha or Dry Skillet (Best Result): Heat a dry frying pan or griddle over high heat. Toast the paratha for 30 to 45 seconds per side until crisp and sizzling.
Oven: Wrap parathas in foil and place in the oven for 4–5 minutes at 180°C.
Ready to eat! Keep at room temperature and enjoy alongside your meal for essential crunch.