the artisan general store limited
Fetcham Park House, Lower Road, Fetcham, Surrey KT22 9HD
t: 07972 584 153
e: info@theartisangeneralstore.co.uk
Company No:11283755
Vat Registration No: 291 1087 11
copyright the artisan general store 2019
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Another Aagrah Foods speciality! This recipe is an Aagrah Restaurants signature dish and has been one of our guest-favourites for over 30 years. The Aagrah Hydrabadi cooking sauce is milder than a Balti with an aromatic creamy sauce yet still full of flavour, the whole family will love this. Best cooked with chicken but also delicious with meat/vegetables, a Hydrabadi is great served with Pilau Rice or Garlic Nan.

 

CREATING A SIGNATURE AAGRAH HYDRABADI:

Heat 2 dessert spoons of oil in a pan and add 400g of your chosen meat/vegetables and fry until brown. Stir in the sauce, add 125ml of water to the jar, replace the lid, swirl around and add this to the pan. Bring to the boil with the lid on and simmer gently until thoroughly cooked. Add 100ml of single cream (optional) and heat on high for 1 minute or until the sauce reaches a desired consistency - Delicious!

 

 NUTRITIONAL INFORMATION  
Typical Values per 100g
Energy 905kJ/220kcal

Fat

of which saturates

22g

1.5g

Carbohydrate

of which sugars

5.3g

3.4g

Fibre 1.7g
Protein 1.6g
Salt 0.95g
 

Aagrah Hydrabadi Cooking Sauces - 270g

£2.75Price
  • Our story starts in 1977 when Mohammed Sabir opened the first Aagrah in the small Yorkshire town of Shipley. His idea was simple; to recreate the food cooked in the home and in the villages in his native Kashmir. 

    The Executive Chef

    As the family grew, the business grew and Sabir's brothers Aslam and Iqbal helped to take the business from strength to strength. A notable achievement was Aslam winning the "International Indian Chef of the Year" award in 1996. 

    Award Winning Success

    The business grew to become one of the largest chain of Indian restaurants in the UK; with delicious recipes at the heart of our success. Both Sabir and Aslam received MBE's for charitable services and services to the catering industry. Aslam also received a lifetime achievement award at the British Curry Awards in 2013.

    The birth of Tarka Cooking Sauces

    In 2011 we launched our Tarka Cooking Sauce range; our most popular recipes as favoured by thousands of loyal customers over the years. These sauces take us back to the roots of the Aagrah vision - allowing you to create scrumptious Kashmiri "home-style" dishes in your own home.

  • After a year of searching, we have finally found a stunning and traditional range of Kashmiri sauces. 

    Developed by multi-award winning chef's Sabir and Aslam, each sauce delivers a unique and powerful punch of flavour and just the right amount of heat.

    ​Each sauce is created using the traditional technique of tarka, a process that involves adding the spices to very hot oil in order to achieve an intense aroma and flavour. 

    ​These sauces will remind you of just how good Indian food can be (and how average high street sauces are)!

    And yes, we do think these sauces are priced too low!