Heat Rating: 2 chillies
Anila Vaghela started her culinary skills at a very young age, helping her great grandmother, grandmother and mum grind spices and make curries, pickles and chutneys and even poppadums.
Anila's produce eight premium concentrated curry sauces, handmade in small batches, as well as a range of 16 chutneys, pickles and dips made with single fruits and vegetables.
The firm has won 11 Great Taste Awards from the Guild of Fine Food for its products. They are free from artificial colours, additives and preservatives, and are sugar, dairy and gluten free and contain no onion or garlic, making them suitable for people with food intolerances.
Using up to twenty-three different spices, the sauces have a homemade quality just like "Mum makes" and there are certainly no imitations. You need only to taste them to appreciate the difference.
Anila says: "I believe I can bring delicious tastes and flavours to people looking for authentic Indian cooking."
The sauces are concentrated and can be used to make curries quickly and easily. Simply add your chosen main ingredients to the sauce, with a jar of water and simmer until cooked. Garnish with fresh tomatoes and coriander and serve with rice or naan bread and pickles.
You can also use the sauces to make delicious dips, or spread them on pizzas and sandwiches for that extra kick.
Anila's Dhansak Korma Curry Sauce is a mild to medium sauce, made with chickpeas, creamy coconut and a hint of tamarind to give a nutty and creamy flavour.