All four blends are free from fillers, artificial colours, and preservatives — just the spice profiles that deliver the crunch, char, and curry house depth you'd find at any proper Indian restaurant. Small batch, made in Australia.
These are the dishes that disappear first — the smoky kebabs and prawns straight off the grill, the golden samosas and bhajis that keep people hovering around the table before the mains have even been plated. Together they cover the full starter table: skewered, fried, marinated, and golden. Whether it's a backyard BBQ, a curry night, or a grazing spread for a crowd, this bundle has it sorted.
Serve with mint chutney, raita, sliced onions, and lemon wedges. Seekh Kebabs, Lamb Samosas, and Tandoori Prawns all freeze well — marinate or prepare in advance, freeze, defrost, and cook on the day. Onion Bhajis are best made fresh from batter.
