The trick to creating great Indian food at home is in having the right ingredients. Like chilli powder from the region of Kashmir for colour and smokiness; and fenugreek leaves to finish off any tomato-based curry. Boneless chicken thighs with the skin on are also a revelation, for kebabs that are juicy on the inside but crispy on the outside, with a slight char around the edges.
This Bash Box includes everything you need to cook this weekend, including meat & vegetables.
Total cooking time is around 3 hours, half of which time is hands-off. Spice levels can be adjusted to taste.
At Bash we don't create original recipes, we adapt them from people who know better than us and aim to give credit where credit is due. The value we offer is in extensive recipe testing and ingredient sourcing. The recipes in this kit are adapted from the following:
The recipe for our Lamb Rogan Josh is from Rick Stein's India - the book we would most recommend to those just starting out with Indian food. The recipes are easy to follow (almost foolproof) and simplified, as are the shopping lists. For all that, the flavours aren't dumbed down though.
The paratha, chicken skewers and black dal are all adaptations of recipes from our favourite Indian cookbook (and our favourite restaurant) Dishoom. Their recipes are more adventurous and require a lot more ingredient sourcing, but they're so worthwhile. The book combines recipes with a full guide to the writers' favourite restaurants in Bombay, in case you needed more fuel for your wanderlust.