People often ask where I trained to be a chef and how I started, so here’s a little insight into how it all began.​ Everything I have learned is self-taught from recipe books and plenty of trial and error. I am constantly learning new things to make the recipes even better.​

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It all started when I used to work away at Sellafield in Cumbria. There wasn’t much to do in the evenings at the caravan park where we stayed, so I regularly spent time cooking. Indian cuisine has always been my favourite food, and I frequently tried new restaurants across the country.​

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I bought myself a recipe book and started making dishes on-site for the lads. It soon grew to 15-20 orders every Friday, and I received really good feedback from them. Eventually, I got fed up with working away and decided to find a job closer to home.

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I managed to get a job in the same industry, working Monday to Thursday. This gave me the idea to start a Facebook page and cook curries for collection every Friday from my mum’s kitchen. By the way, she was delighted to have an industrial cooker in her kitchen and the aroma of fresh curry greeting her when coming home from work!

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Then COVID-19 kicked in, and it just went absolutely crazy. I was advertising the menu on Sunday evenings, and it was selling out within minutes. People were even setting alarms to remind them to get their orders in. It soon became apparent that my mum’s kitchen wasn’t big enough to fulfil the number of orders coming in.

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Then came the opportunity to use the kitchen at the New Middleton Club while it was closed. This was a great base for us as we were still local, and the kitchen was big enough to produce the needed amount. I decided to give up my job and go full-time. My mum also gave up her job to help, as it was just too much for one person.

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Next, we moved to the Halfway House pub on Leeds and Wakefield Road and had regular curry nights, as well as doing our usual service from the kitchen. The majority of orders from here were deliveries, and it wasn’t the best setup for what we do. When the Halfway House decided they wanted the kitchen back to start doing their food, it left us with a decision to make: whether to continue or go back to what I used to do.

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Then came the best decision yet. We had the opportunity to take over the old café on Sissons Avenue in Middleton, where I could have the shop I always wanted. Here, people can come and collect from a fully stocked fridge counter. This has gone from strength to strength since we moved in, with numerous new fridges, extraction systems, renovations, and redecoration. The list is endless and still ongoing.

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We constantly strive to improve in all areas and are always trying to introduce new products to give you a better experience. We have built a great customer base since we started, with many still ordering who have been with us from the very beginning, which is great to see. It’s also rewarding to see new customers consistently coming in off the back of your recommendations.

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If you haven’t tried us yet, give us a try!