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Tandoori Curry Paste - Bolst's - best before 30 May 17Click image to enlarge

Tandoori Curry Paste - Bolst's - best before 30 May 17

Tandoori Curry Paste - Bolst's - best before 30 May 17

(Ref: CPS109)

best before 30 May 17: 3.95


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Net: 280g

Tandoori Curry Paste - authentic Bolst's since 1932

The Bolst family of Bangalore have been involved in the selection and preparation of Indian food ingredients since 1932. They have a well-deserved, international reputation for producing fine Curry Powders, Pastes, Pickles, Achars and Chutneys, with many of their products achieving cult status across the world.
Recipe Suggestion:

• Make small incisions on 4-5 pieces (500g) chicken. Marinate for 2-3 hours or overnight in the refrigerator, with 2 tbsp Tandoori Curry Paste, 2 tbsp yogurt and 1 tbsp lime juice.

• Grill/BBQ until cooked, or wrap in foil and bake at Mark 5 (350F) for 30 minutes.

For even better results: Cook in a proper Tandoor Oven!

Serve hot, garnished with coriander leaves, with Indian Breads or Rice and Bolsts selection of Pickles, Achars or Chutneys.
Ingredients: Water, Sesame Oil, Salt, Peanut Oil, Ginger, Coriander, Garlic, Chilli, Acetic Acid, Cardamom, Cloves, Cinnamon, Citric Acid, Fennel, Nutmeg, Mace.

If there are any allergens in the ingredients they are marked as bold.

•  May contain: Sulphur Dioxide as a carry over ingredient
Per 100g (/per 100ml)
Energy1320kJ / 315kcal
Fat26.22g
of which:
• Saturates4.86g
Carbohydrates23.77g
of which:
• Sugars3.77g
Protein4.51g
Salt8.95g
Produce of India

•  Manufacturer (or, UK Distributor / Reseller) :

    Bolsts Indian Condiments PVT Ltd
    9 Ashley Park Road
    Bangalore
    560 001
    India
Testimonial:

"Dear Spices of India, This is just to say how impressed I am with your excellent service. All the items were nicely wrapped. I am happy to say that I am very pleased to have discovered your website as I am very fond of cooking but am not able to buy Indian spices etc in Norwich. I can now order with confidence from your site. Will definitely order again. Thank you."

- Myra Craig