Hi everyone again, I hope you can all understand me with my slight Indian accent? Well if you don't I will speak a little S-L-O-W-E-R and LOUDER!
Anyway I just wanted to announce that I have launched 'Ask Massi' segmant. You can email me any questions you have day or night - mind you only about Indian food! I know what you lot are like! So if you want to know how to make a great curry all by yourself without cheating then please ask and I shall email you back step by step intructions. My email address is: masalamassi@yahoo.co.uk
I will also update my blog and the Bolly Bolly website with the questions I recieve and with the answers I provide so that all of my friends can benefit. Bless you, bless you all.
Love Masala Massi xx
Wednesday 14 September 2011
Sorry I have been away for so long. I have been developing our new range of curry sauces soon to be launched in the UK. Mahesh and Kam have been working so hard, god bless them in promoting Bolly Bolly whilst looking after their two wonderful and gorgeous girls. Bless them bless them!
Anyway please have a look at our website and http://www.bollybolly.co.uk/ and refer it to your friends. You can buy from our website or from our stockists.
Bless you, bless you all!
Masala Massi
Anyway please have a look at our website and http://www.bollybolly.co.uk/ and refer it to your friends. You can buy from our website or from our stockists.
Bless you, bless you all!
Masala Massi
Friday 20 May 2011
Massi's Bolly Bolly Launch
Husband and wife team Mahesh and Kam Nandha have chosen this year’s Foodies Festival at Hampton Court to launch their new Bolly Bolly Masala Sauce.
Mahesh and Kam began making their curry sauces from the kitchen of their home in Harrow, North West London. The unique recipe for Bolly Bolly Sauce is inspired by Kam’s auntie’s traditional curry sauce.They started out selling their curry sauces at markets around London in 2010.
They have been so popular that they couldn’t keep up with demand. This month, they took delivery of their first batch of 2,500 jars of Bolly Bolly sauce produced by a small British company, following Kam’s auntie’s original recipe.
As Mahesh explained: “We’re both passionate about food and love cooking for each other and our two young children.
“We know that the curry sauce market is extremely competitive, but we are convinced that once people try Bolly Bolly sauce they’ll love it as much as we do.”
The recipe for Bolly Bolly Sauce uses fresh and nutritious ingredients. It’s also extremely versatile and can be used as a base for curries or as a paste to make dals or as a marinade for chicken, fish or vegetables, it can also be used as a dip.
Bolly Bolly Sauce is free from MSG, it’s gluten and dairy free and is suitable for vegetarians and vegans.
Look out for the traditional Indian dancers, musicians and drummers at this year’s foodies festival, Hampton Court Palace on 28, 29 and 30 May. Try some Bolly Bolly Sauce for yourself and join in the celebrations.
Mahesh and Kam began making their curry sauces from the kitchen of their home in Harrow, North West London. The unique recipe for Bolly Bolly Sauce is inspired by Kam’s auntie’s traditional curry sauce.They started out selling their curry sauces at markets around London in 2010.
They have been so popular that they couldn’t keep up with demand. This month, they took delivery of their first batch of 2,500 jars of Bolly Bolly sauce produced by a small British company, following Kam’s auntie’s original recipe.
As Mahesh explained: “We’re both passionate about food and love cooking for each other and our two young children.
“We know that the curry sauce market is extremely competitive, but we are convinced that once people try Bolly Bolly sauce they’ll love it as much as we do.”
The recipe for Bolly Bolly Sauce uses fresh and nutritious ingredients. It’s also extremely versatile and can be used as a base for curries or as a paste to make dals or as a marinade for chicken, fish or vegetables, it can also be used as a dip.
Bolly Bolly Sauce is free from MSG, it’s gluten and dairy free and is suitable for vegetarians and vegans.
Look out for the traditional Indian dancers, musicians and drummers at this year’s foodies festival, Hampton Court Palace on 28, 29 and 30 May. Try some Bolly Bolly Sauce for yourself and join in the celebrations.
Thursday 27 January 2011
BBC Radio 5 Live
BBC Radio 5 Live invited me to talk on Victoria Derbyshire’s show last Tuesday. The subject was about the UK
Well thankfully it has not. Apart from not having enough stock to keep up with sales, we have been thriving. I believe this is because of the uncertain economic climate we live in; people tend to think twice about spending money on a meal out. So why not stay in and recreate that same meal at a fifth of the cost.
The curry sauces we do are truly traditional and authentic, just as you would find in any Indian home. So, in most circumstances you will be having a better meal then you would in your local Indian restaurant.
My intention from the start has been to try and encourage the wider indigenous people to try real Indian food and to get them away from what they have been accustomed to!
Monday 20 December 2010
Spice up your food life
Spices, hot, medium or mild. Every Indian dish has some sort of spice. Spices bring out the flavour and texture that gives you the distinctive taste in your Indian meal.
The basis of any dish is the spice. Some may say it’s the onions or tomato base, but let me tell you that although this is the base, it taste of nothing until you add the right spices and in the right way.
You can of cause just add spices whilst cooking a curry. However, have you tried lightly roasting your spices in a pan?
Just by themselves, no oil nothing! Just heat a pan then turn it off once it is hot. Add the mixed spices into the pan. Stir them gently and you will release the flavours and aromas trapped in them. Make sure you don't burn the spices, once you can smell the spicy aroma take it out of the pan and leave to cool.
Once cool add them into your dish as usual. You will definitely taste the difference.
Visit our website for up and coming offers http://www.masalamassi.co.uk/
Regards
Masala Massi
The basis of any dish is the spice. Some may say it’s the onions or tomato base, but let me tell you that although this is the base, it taste of nothing until you add the right spices and in the right way.
You can of cause just add spices whilst cooking a curry. However, have you tried lightly roasting your spices in a pan?
Just by themselves, no oil nothing! Just heat a pan then turn it off once it is hot. Add the mixed spices into the pan. Stir them gently and you will release the flavours and aromas trapped in them. Make sure you don't burn the spices, once you can smell the spicy aroma take it out of the pan and leave to cool.
Once cool add them into your dish as usual. You will definitely taste the difference.
Visit our website for up and coming offers http://www.masalamassi.co.uk/
Regards
Masala Massi
Friday 10 December 2010
Knock off Indian Curries
Indian Curries have been the nations favourite for a long time now, but I feel the nation who loves this curry is being taken for a ride. I call them ’Knock off Curries’. If I could get trading standards to investigate, I would!
In the last few years or so a number of popular western chefs as well as some Indian chefs based in the UK, have started to change the traditional & authentic Indian taste by adding things like cream and yogurt into our beloved dishes. Now, apart from Korma which was also created for the western palette, I never include them in my curries. The Indians that do are the ones that have seen it on TV or a cook book and decided to try it.
Recently I got a takeaway from what I thought was a traditional and authentic Indian restaurant near where I live. I ordered a Methi Chicken, but when I got it home, I found that it had cream added to it. The only reason I went there was because I had had the same dish from there a few months before and it was the normal Methi Chicken that it supposed to be. Suffice to say I have not gone back there again.
WHY, WHY , WHY??? I just don’t understand why people have to play around with the basics and take the authenticity out of things. Especially good food!
Have you heard the saying ‘only go into Chinese Restaurants who have Chinese customers, they will be the best’? (or something to that effect) Well I would say the same for Indian restaurants. Indians are the most critical of people around, they will criticise anyone or anything, even if they cannot find anything to criticise about!
Recently I have had pitches at a number of fairs and markets selling my Traditional & Authentic Massi’s Masala Curry Sauce. Whilst I have many satisfied custumers, when it comes to Indians who taste it, most of the time they sit there trying to guess the different spices in the sauce and then retorting, ‘this is just like what we have at home, it is not new!’. WELL OF COURSE IT ISN’T!!!
So back to my point, if you see Indians in an Indian restaurant then I guarantee it will be a good one. Having a hot curry doesn’t make it a good one! Nor the taste you find in Tandoori restaurants up and down the country is necessarily the taste you find in Indian homes.
That’s why Masala Massi intends to bring to you the REAL TASTE OF INDIAN CUISINE and hopes to change the culture of the wider public and bring them into our humble traditional and authentic Indian Homes.
For recipes and other iformation please visit my website: www.masalamassi.co.uk
Next time: Basics of a good Indian Curry……
In the last few years or so a number of popular western chefs as well as some Indian chefs based in the UK, have started to change the traditional & authentic Indian taste by adding things like cream and yogurt into our beloved dishes. Now, apart from Korma which was also created for the western palette, I never include them in my curries. The Indians that do are the ones that have seen it on TV or a cook book and decided to try it.
Recently I got a takeaway from what I thought was a traditional and authentic Indian restaurant near where I live. I ordered a Methi Chicken, but when I got it home, I found that it had cream added to it. The only reason I went there was because I had had the same dish from there a few months before and it was the normal Methi Chicken that it supposed to be. Suffice to say I have not gone back there again.
WHY, WHY , WHY??? I just don’t understand why people have to play around with the basics and take the authenticity out of things. Especially good food!
Have you heard the saying ‘only go into Chinese Restaurants who have Chinese customers, they will be the best’? (or something to that effect) Well I would say the same for Indian restaurants. Indians are the most critical of people around, they will criticise anyone or anything, even if they cannot find anything to criticise about!
Recently I have had pitches at a number of fairs and markets selling my Traditional & Authentic Massi’s Masala Curry Sauce. Whilst I have many satisfied custumers, when it comes to Indians who taste it, most of the time they sit there trying to guess the different spices in the sauce and then retorting, ‘this is just like what we have at home, it is not new!’. WELL OF COURSE IT ISN’T!!!
So back to my point, if you see Indians in an Indian restaurant then I guarantee it will be a good one. Having a hot curry doesn’t make it a good one! Nor the taste you find in Tandoori restaurants up and down the country is necessarily the taste you find in Indian homes.
That’s why Masala Massi intends to bring to you the REAL TASTE OF INDIAN CUISINE and hopes to change the culture of the wider public and bring them into our humble traditional and authentic Indian Homes.
For recipes and other iformation please visit my website: www.masalamassi.co.uk
Next time: Basics of a good Indian Curry……
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