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1 Murgh Makhni, 1 Lamb Bhuna Banjara, 1 Beef Vindaloo, 1 Bhagara Dhal, 4 Naans, 1 400g Pilau Rice

A selection of 8 vegetarian/vegan curries delivered with pilau and 8 naans

2 chicken, one mutton, one beef and 4 vegetarian/vegan curries delivered with pilau and 8 naans

This box can feed up to 6 people and is a significant amount food coming to between 3 & 4kg of marinated meats!
Enjoy a selection of Aktar’s signature Tandoori-style marinated meats; perfect for a family BBQ this summer.
The last few years have blessed with incredible sunshine – and the occasional flurry of snow but mostly sunshine. Now we’re finally going to be allowed to get our friends and family around after so long stuck in on our own, make the most of it with a BBQ with big flavour in my signature BBQ box making a welcome return since our last one nearly a year ago.
All items in this box can be cooked in the oven or on a BBQ!

Classic vindaloo; 8 hour slow braised brisket simmered in a roasted chilli, cinnamon, peppercorn sauce soured with Goan todi vinegar

Punjabi style sagwala, beef cheek braised overnight with spinach and fenugreek then tempered in garlic

Brisket simmered in a coconut milk and tamarind sauce spiced with, keralan long pepper, Kashmiri chilli and tempered with curry leaves and black mustard seeds

North Indian style beef korma, beef shin simmered in a bone marrow and caramaelised onion sauce scented with green cardemom

Chicken simmered in a rich onion and tomato bhuna sauce with black cardemom, bay leaves and cassia bark

Tandoori chicken simmered in a smooth aromatic buttery tomato sauce, finished with local honey and ground fenugreek

Traditional chicken curry from Chennai formerly known and Madras, chicken simmered in a coconut milk and tamarind sauce spiced with mundu chilli and tempered with curry leaves and black mustard seeds

Chicken cooked with bell peppers and onion simmered in a roasted tomato and shallots sauce finished with corriander and pickling oil

Aktar Islams GBM winning recipe. Serves up to 6 people
So after a short break off the menu as the UK farming industry settled down we are pleased to announce that the much beloved Smokey leg of lamb that so many of you enjoyed over lockdown is now back on the menu!
The huge 2.5/3kg leg that for many became a welcomed alternative to the Sunday roast or an amazing centre piece for a family dinner is back for a limited period. Every week it will arrive with a selection of traditional vegetarian curries, our amazing aromatic pilau and 8 large fluffy naan breads.
As with all of our generously portioned boxes its not just for that one sitting and it was lovely to see all the amazing creations you all made with the leftovers, from spiced lamb sandwiches, Indian wraps even to a spiced shepherds pie and so many soups! We can’t wait to see how creative you all get with your boxes and we will choose the best one weekly to receive a complimentary box which you can have for yourself or gift to a friend or family

Classic Kashmiri style curry, lamb simmered slowly in a velvety smooth sauce spiced with Kashmiri chilli and aromatic spices

Mutton simmered in a mild aromatic classic korma style sauce finished with fenugreek and whipped yoghurt

Smoked bhuna mutton from Rajasthan, mutton in a rich caramelised shallot sauce spiced with mathania chilli, peppercorns and bay leaf

Minced mutton and peas cooked with mint, corriander and roasted chilli sauce, a truly traditional hyderabadi gem

Keralan fishermans curry, cod loin simmered in a curry leaf temepred coconut milk sauce soured with unripe mango

Andhra style Salmon simmered in a fenugreek and tamarind coconut milk sauce spiced with dried chilli

Yellow lentils spiced with cumin temepered with garlic, roasted chilli and curry leaves

Roasted new potatoes simmered in a rich roasted shallot and tomato style bhuna sauce

Punjabi style roasted cauliflower and green pea cooked in a tomato and caramelised onion curry

Butternut squash cooked in a sweet and spicy sauce with tamarind and sundried chilli

Chick pea simmered in a south Indian keralan coconut milk curry spiced with Aamchoor, chilli and ground corriander

Madras style baby aubergine and cauliflower curry, roasted aubergine and cauliflower simmered in tempered cocnut milk with tomato and tamarind

Quorn chunks cooked with bell peppers and shallots finished with roasted, corriander seeds, cumin and chilli flakes

One of Indias favourtite dishes, black lentils simmered overnight with tomato, butter and cream then tempered with garlic and ground kashmiri chillli

Minced Quorn and peas cooked with mint, corriander and roasted chilli sauce, a truly traditional hyderabadi gem

Indo Chinese streetfood favourite, paneer cooked with bell peppers, onion in a sweet and spicy garlic and chilli sauce

North Indian style tandoori paneer in a smooth aromatic buttery tomato sauce, finished with local honey and ground fenugreek

400g Aged basmati cooked with aromats and fresh herbs

4 large fluffy naan breads