The World Food Recipe Box
Allergens in bold
Aromatic Spice Blend
Savoury Tarka (mustard)
Sautéed Onion Paste
Crushed Garlic (sulphur dioxide and sulphites)
Red Chilli Flakes
Per serving: Energy (kcal) 574 Fat 24g of which saturates 10g Carbohydrates 48g of which sugars 7g Protein 43g Salt 1.81g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
In the ‘50s and ‘60s, Punjabis and Sikhs moved to the Midlands to work in Britain’s factories and foundries. Initially, racism and hostility barred these immigrants from the area’s pubs; but as the traditional trade struggled, several establishments found a new lease of life thanks to Indian publicans, who began serving Punjabi food alongside the typical draught ales and lagers. The ‘Desi pub’ redefined the British institution for a more inclusive era, while also introducing ingenious twists on classic pub food— like this hearty English roast, spiced up with a classic tandoori marinade, garam masala gravy, Desi roast potatoes and minted peas.
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