Our handmade Karahi blend is a fiery mix of earthy spices that makes for a dish reminiscent of hearty Karahis served up during the monsoon in Bombay.
Produced by Bhendi Bazaar
This hearty and rustic dish is an absolute staple at roadside eateries and the no-frills dhabas that line the streets of South Bombay. It gets its name from the utensil it’s cooked in; a karahi – a wok like pan. Commonly prepared with crushed red chillies, coarsely ground black pepper, fenugreek leaves, chunks of tomato and thick curd, the intention is to cook up a simple, yet punchy dish that is guaranteed to hit the spot. Prepared with chicken, lamb, paneer or vegetables, Karahi features on menus all across India. Its simplicity lends itself to being a favourite amongst late night street vendors, and its versatility allows it to be made with a variety of vegetables. Mutton Karahi is particularly popular amongst non-veg foodies in Bombay, and one of the best in the city is served up at Bagdadi in Colaba, a 125 year old institution, locally known as ‘the poor man’s Taj,’ single handedly narrating the food story of Bombay; inexpensive and satiating food.
Our handmade Karahi blend is a fiery mix of earthy spices that makes for a dish reminiscent of hearty Karahis served up during the monsoon in Bombay. We use three types of red chilli and dry roast the coriander and cumin seeds before grinding them in this recipe, giving the finished dish an intense and earthy dhaba style flavour.
A Lamb Karahi curry made using Bhendi Bazaar Karahi Spice Mix to make a fiery dish with an intense and earthy dhaba style flavour.
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