
Restaurant-style Mughlai curry with flavors of fresh fenugreek leaves, and a rich blend of nuts and cream.

This Mexican Posole Soup boasts tender shredded pork, the deep taste of cumin, bright splashes of lime and cilantro, and tangy splash of hot sauce.

A truly refreshing vegetarian dish, this baked aubergine, cumin and yoghurt sauce makes that perfect side dish for a BBQ especially to accompany a nice piece of lamb.

Using the quintessential flavors of an Italian pesto, like Parmesan cheese, pine-nuts, garlic and olive oil, along with balancing Indian elements like onion and ground cumin, we give you a unique Indian-inspired creation, Cilantro-mint Pesto served with.

The base for gaeng kua is a red curry paste made without the roasted cumin, coriander, and other spices ground into the standard red curry paste.