Tag Archives: Spices

Panache Balti House – Warwick

We like curry, you like curry, the whole nation likes curry – now please visit Panache Balti House in Warwick – you will not be disappointed!


Panache is quite a simple place with a small number of seats, some interesting wall art work describing the history of Warwick, and most importantly, some of the finest curry I have ever eaten! I can not stress this last point enough.

Byriani curry

I went for the Special mixed Biryani (£10.75) which was a delicious cocktail of chicken, lamb, prawns, king prawns, mushrooms & pan fried omelette – amazing! The Biryani sauce was tremendous, nicely spiced, not bland like they can be, and very much a brilliant curry sauce in its own right!.


Mr Gourmand asked the waiter for his recommendation which was the Naga lamb tikka (£9.50) Cooked with aromatic flavoured spicy hot (ghost naga) from Bangladesh & India with a blend of fresh herbs & spices. This meal was hot, almost addictively hot, with a perfect mix of spices and succulent lamb – a very, very good recommendation!


Mr Gourmand chose the Keema fried rice (£2.75) to accompany his main course, and it went together perfectly!


As we hadn’t been here before we naturally ordered far too much which included a Garlic naan (£2.50) and;


a Vegetable paratha (£3.00), delicious, but far too much….so we took it home for laters…yum!!

Panache is excellent and you can bring your own beer or wine, please try this place, and if this is the benchmark to curry houses in Warwick I really can’t wait to try another one!

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Cauliflower and Potato Curry










I’ve been making a lot of curries recently which I think is due to the weather if I’m honest, it’s been so chilly recently that the one thing I want from my food is for it to be filling and give me a sense of being warm and cosy.  I find that spiced food gives a deliciously warming feeling and certain dishes can be made for very little money like this Cauliflower and Potato curry.

To create this dish you will need:

2 Tbsp ghee or vegetable oil if you have no ghee but it does make a difference to the flavour.
1 Onion chopped
3 cloves of garlic finely chopped
1 inch piece of ginger grated
1/2 teaspoon of Turmeric
1 teaspoon of ground cumin
1 teaspoon of hot curry powder
1 green chilli sliced
200g chopped tomatoes fresh or tinned
1/2 teaspoon sugar
1 cauliflower chopped into bite size pieces
2 large potatoes cut into bite sized pieces
handful of chopped coriander
Yoghurt to serve

Heat the ghee in a large pan until melted, cook the onion for around 10 mins until soft but not golden, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for a further minute.  Stir in the tomatoes and sugar, once everything is well mixed add the cauliflower, potatoes and chilli.   Cover with a lid and gently cook for around 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to to stop it burning.  When the vegetables are cooked scatter with coriander. Serve with a dollop of  plain yoghurt.

Aloo Gobi

Aloo Gobi Ingredients (Fried Potatoes)

1kg potatoes, peeled and cut into 3cm chunks

4 tbsp mustard oil or vegetable oil if you don’t have the mustard

1 tsp ground turmeric

Ingredients for the Sauce

3 tbsp vegetable oil

2 Indian bay leaves

¼ tsp asafoetida

1 medium onion, very finely chopped

6 garlic cloves, finely crushed

5cm fresh root ginger, finely grated

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp amchur

½ tsp ground turmeric

½ tsp salt

200g chopped tomatoes

2 green chillies sliced lengthways into thin strips

1/2 head of par boiled Cauliflower

1 tsp garam masala

handful chopped coriander

Boil the potatoes in a pan of salted water until just tender, then drain well. Heat the oil in a heavy-based saucepan over a medium heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.

For the sauce, heat the oil in a pan over a medium heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml water and stir together. Add the fried potatoes and Cauliflower, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

 Garnish with fresh coriander and serve.

Chicken Curry

The Aloo Gobi was served with this amazing Tefal Actifry Chicken and Pineapple Curry (Recipe will be available in my upcoming Ebook)

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