Astley Tandoori asks “What’s in your dish?”

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Do you experiment with spices in your home cooking? In this post we share Astley Tandoori’s most used spices and where you will find them in our Chef’s dishes.

Ground spices

• Coriander (Dhania)
• Cumin (Jeera)
• Turmeric (Haldi)
• Garam Masala
• Curry powder

Whole spices are the star of the show or a subtle hint in various dishes and having a good stock of these spices in your cupboard is not essential but does add other dimensions to your finished dish.

Whole spices

• Brown mustard seeds
• Cardamom
• Cinnamon
• Bay leaves
• Cloves
• Whole spices seed (cumin, coriander, nigella, fennel, fenugreek)

It goes without saying that onions are a huge part of any Indian dish, but you can also add the following to vary the taste, cooking in various ways; grating, chopping, slicing before boiling or frying to achieve different flavours. Whilst this is a list of fresh ingredients you can also keep a stock of the following conveniently either dried, frozen, preserved or fresh.

Fresh ingredients

• Ginger
• Ginger
• Red chillies
• Green chillies
• Fresh turmeric
• Onions

Oils

Oils feature heavily in Indian cooking also, with Ghee (dairy or vegetable based) used in many kitchens across the world. Oils have different burning points and are used interchangeably depending on the finished dish.

• Ghee
• Coconut Oil
• Groundnut (Peanut) Oil
• Sunflower Oil
• Rapeseed Oil
• Sesame Oil

Find out more about our new menu here!