sauces
Balti Sauce
Balti is a type of curry. It has achieved cult status in the west in a remarkably short space of time. Indeed, the very word Balti is as alien to most of the people of the subcontinent, as was the curry when that word was coined long ago. Balti's origins, as with all such food, goes back a long time. The northern-most part of the subcontinent is Pakistan's Kashmir, a part of which is called Baltistan.
Jalfrezi Curry Sauce
Jalfrezi
Jalfrezi or Jal Farajee, or Jal Frezi, or Jalfri.
Meaning: Bengali: Jal or Jhal means ‘pungently spicy’ and frezi, ‘stir-fry’.
Madhuban Jalfrezi Curry Sauce is unique because it has a super restaurant-style curry gravy made ultra-tasty with chopped onion, garlic, ginger, tomato, green capsicum, fresh coriander, and chili.
Korma Sauce
Korma
When we think of the curry restaurant korma, we picture in our minds a very mild curry, pale golden in colour and of thickish creamy texture, enhanced by the use of creamed coconut. In fact, Korma refers to a cooking style, where only ghee or oil is used in the initial cooking with garlic, ginger, and onion.
Medium Bhuna Curry Sauce
Bhoona
The Bhoona (or Bhuna) is the Hindi and Urdu term for the process of cooking a wet ground masala (spice mixture) or ground spice paste in hot oil, slowly frying out all the water content. It is the most important part of curry cooking since it is this process that removes the raw taste of the spices and releases the essential oils, creating that wonderful well-rounded taste that we expect of our curry, in which no one spice predominates the taste-buds.
