The Kari Club is a fantastic monthly indian cookery club. Take your cooking to the next level and explore the sensational aromas and taste experiences from India with a flexible subscription to The Kari Club.  There is no commitment or tie in period. An education into indian cuisine, we will take you step by step on a culinary journey. Free Nationwide shipping. Deliveries are on a Friday of your choice, just ready for that weekend treat or dinner party. Subscribe monthly or simply purchase any recipe as a one off.

 £20 for a solo       £25 for two        £40 for four people

What’s in The Box

Each meal serves 1, 2 or 4 persons (hearty portions) with an easy to understand, fully-illustrated recipe card included, explaining more about the dish, and full of essential hints and tips. Each box comes with all the essential spices, vegetables, meat or fish. We even include the sunflower oil and the himalayan salt! No more trips for all the individual spices. All that wastage will be a thing of the past!

What makes Kari Club different

From the experienced cook who wants to prepare a special Indian banquet to celebrate a birthday or a special occasion, to the busy working person who winds down at the end of the day with a glass of wine in hand and the ingredients to cook a delicious fresh meal, The Kari Club is for you.

We recommend allowing  an hour or so  to cook this refined elegant offering. Wind down at the end of the week or a weekend, press play on the video tutorial and follow the steps to an amazing indian meal to impress you and your loved ones.

What can I expect in future months?

Well.. beautiful meals like

Kozhi Coromandel

Delicately spiced whole chicken breast

Pork Belly Vindaloo

The original recipe influenced by the Portuguese rule in South india

Mushroom Subzi

Beautiful  mixed mushrooms in a delightful roasted melon seed sauce

Monthly Box

Check out some of our previous months recipes

Mamaji Chicken

March

Mamaji chicken is an interpretation of my mum’s dish that she used to cook when we were kids. Boneless chicken thigh made with fresh spices, cashew nut puree and roasted fenugreek. Cooked with a beautiful sweet potato and carrot thoran, cumin and bayleaf basmati rice and wholemeal chapati’s ..Awesome

Baingan Bharta [Vegan option]

April

Smoked aubergine crush. A dish originating from the Punjab. One of my favourite all time vegetarian dishes. A beautiful smoked aubergine with simple spices and mixed with creamy yoghurt. We are cooking this with a fragrant onion pea pulao and a zingy parsnip thoran, finished with of course our lovely home made chapati’s.

Patra ni Macchi

May

A truly stunning fish dish from the Parsi’s in Gujarat. Fish in a coriander mint chutney marinade and then wrapped in a banana leaf. Traditionally served at weddings. This is a lovely elegant dish. We are cooking this with Aloo subzi, green bean thoran and a fresh mint raita. Not every dish has to be […]

Malai Murgh

June

Malai Murgh basically means creamy chicken. There are many many variations of this recipe usually including yoghurt, cream and cheese. Ive opted for a simple yoghurt version but there’s a twist…. Im always looking for interesting adaptations and this recipe uses a tea, yes tea! This marinade uses freshly roasted garam masalas and a fantastic […]

Mushroom Subzi [Vegan]

July

Indian cuisine has always been a champion of vegetarian food. This recipe box offers a fantastic vegan and gluten free offering but still packs a lot of flavour. The use of “charmagaz” roasted melon seeds to make your cream works really well with the mixed mushrooms. Accompanied by gram flour pancakes. You will also get […]

Nariyali Jhinga

August

South india showcases some amazing seafood dishes. A classic example of juicy king prawns in a coconut, coriander, fennel seed & curry leaf sauce. Served with a delicious plantain thoran, coconut rice & kalonji roti. Fragrant, light and so tasty that you will be dreaming of the backwaters of Kerala.

Pork Belly Vindaloo

September

This amazing dish heralds from the Portuguese, contrary to popular belief “Vindaloo” is not a “blow your head off” type of dish. Vindaloo actually originates from vin d’alho Meaning meat [mostly pork] in wine and garlic which has since been substituted for vinegar by the Indian Goan cooks. We used to make a variation of […]