The World Food Recipe Box
Allergens in bold
Mustard Seeds (mustard)
Fresh Curry Leaf
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Aromatic Spice Blend
Peanut Butter (peanuts)
Roti Bread (gluten)
Energy (kcal) 756 Fat 57g of which saturates 3g Carbohydrates 40g of which sugars 16g Protein 18g Salt 0.48
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Much of Indian cuisine was forever changed during the imperial reign of the culturally Persian Mughals. But in Hyderabad, the ‘City of Pearls’, a hybrid Indian-Turkish-Middle Eastern culture had already existed for centuries, and its hugely wealthy and partially independent monarchy, the ‘Nizams’, kept the grand traditions alive after the empire’s fall. Inspired by the city’s cultural melting pot, chefs in palatial kitchens developed a unique synthesis of South Indian ingredients, Persian influences and North Indian spice layering, all of which, from tahini to tamarind, is loaded into these hearty yet sophisticated aubergines.
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