King Fish enduring popularity doesn't surprise us in the least. It's flaky and tender, with a mild, delicate, distinctly unfishy flavor. King Fish is versatile — a go-anywhere, do-anything kind of fish. It can stand on its own, simply grilled or broiled, or go under cover of almost any kind of sauce.
Stuffed curried Patra leaves are a Gujurati speciality dish. The Patra leaves are stuffed with a spicy mixture of gram flour, tamarind and spices to make a rich and delicious vegetarian starter or snack - but you need to know how to serve this!
Also called Kala Jeera this is a more rare form of cumin. Black Cumin is more subtle than brown cumin, the seeds are sweeter, smaller and have a more delicate taste. The first flavour is small, then it grows to a smokey black flavour like lapsang suchong. The after taste is slightly bitter with nuances of citrus and aniseed.
A finer ground version of the above, it can be used to make a lovely coating or to make the skin of roast chicken deliciously crispy.
Available in 500g bags.