Achari Beef Steak

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For 2 (for 4)

Beef Steaks: 2 (4)

Figs: 1 pack (2 packs)

Achari Spice Mix: 1 sachet (2 sachets)

Cumin Seeds: 1 pod (2 pods)

Aromatic Spice Blend: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Sauteed Tomato Paste: 1 sachet (2 sachets)

Sweet Potato: 1 (2)

Mustard Seeds: 1 pod (2 pods)

Sauteed Onion Sachet: 1 sachet (2 sachets)

Fresh Coriander: 1 bunch (2 bunches)

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 526 Fat 9g of which saturates 3g Carbohydrates 63g of which sugars 31g Protein 37g Salt 0.4g

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

‘Achar’ is Indian pickle, and also shorthand for ‘achar masala’, the spices that lend pickles their tangy, bitter, smoky and sweet aromas while helping preserve them with their antibiotic properties. Home picklers traditionally add leftover achar masala to everyday foods, resulting in full-flavoured ‘achari’ dishes. Beef might seem an unconventional candidate for this treatment, but the Christian population of Kerala even go so far as to pickle leftover beef and store it in jars for the future. The tangy umami of achari steak pairs perfectly with fruity figs, and is a little patriotic too— the banyan tree, a type of fig plant, is the national tree of India.


  • Preparation time:

    For 2 - 25 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 45 mins

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