Step-by-step recipes from our Richmond chefs — the same techniques we use in the restaurant, scaled for your home kitchen.
Charcoal-marinated chicken tikka in a silky tomato and cream sauce — the UK's most-loved curry, the way our Richmond tandoor chefs cook it.
Tender lamb shoulder slow-braised with Kashmiri chillies, yogurt and warm whole spices for a deep red, deeply aromatic curry.
A weeknight-quick, fully plant-based chickpea curry built on toasted whole spices, fresh ginger and a bright tomato base.
Long-grain basmati cooked with whole spices and a touch of ghee — the absorption method that gives separate, perfumed grains every time.
Slow-braised lamb in a deep, aromatic Kashmiri sauce coloured by ratan jot and finished with yogurt — our Richmond chef's recipe.
Silky spinach and mustard-leaf curry with home-pressed paneer — vegetarian, gluten-free and ready in under 40 minutes.
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