Recipes & ideas
Real dishes made with the Authentic Lahori All Purpose Mix, with new recipes added as they leave the kitchen.
Classic Chicken Karahi
The one the mix was built for. Chicken cooked hard and fast until the tomatoes collapse into a thick masala and the oil separates around the edge.
See recipe
Classic Chicken Karahi
The one the mix was built for. Chicken cooked hard and fast until the tomatoes collapse into a thick masala and the oil separates around the edge.
Creamy Butter Chicken
Yoghurt-marinated chicken charred in a hot pan, then folded into a glossy tomato and cream sauce. Rich, mild and the one children ask for again.
One-Pot Chicken Pilau
Everything in one heavy pan: deeply browned onions, bone-in chicken, then rice steamed on top until every grain is separate and stained with masala.
Keema with Peas
Thirty minutes to a thick, dry mince masala that goes in everything: parathas, loaded fries, samosas or a shepherd's pie.
Aloo Gobi
Potatoes and cauliflower fried first for browned edges, then steamed gently in a dry masala so they hold their shape instead of turning to mush.
Crispy Aloo Tikki Chaat
Crisp potato and chickpea patties buried under yoghurt, tamarind, mint and sev. Street food you can make properly at home.
Chana Masala
A store cupboard curry with real depth. Crushing a quarter of the chickpeas against the pan thickens the sauce without any cream.
Masala Fish Pakoras
A crisp gram flour crust straight off the carts by the river in Lahore. Drain them on a rack, not paper, or you lose the crunch.
Tandoori-Style Roast Chicken
A whole spatchcocked chicken marinated overnight in spiced yoghurt, roasted hard and basted with butter. A Sunday roast with a Lahori accent.
Chicken Kathi Rolls
Marinated chicken cooked until the masala clings to it, rolled tight in a hot paratha with onion, mint yoghurt and tamarind.
Masala Paneer Skewers
Paneer and peppers in a short spiced yoghurt marinade, grilled or air-fried until charred at the edges. Ready in half an hour.
Sri Lankan-Inspired Coconut Chicken Curry
The mix taken south: coconut milk, curry leaves and lime, simmered down until the sauce is thick enough to coat the chicken.
Bengali-Inspired Mustard Salmon
Twenty-five minutes, one tray. Mustard, yoghurt and honey against the spice, baked until the salmon just flakes.
Seekh Kebab Flatbreads
Charred, juicy mince kebabs in warm flatbread with pickled onions and garlic yoghurt. The fat content and the squeezed onion are what hold them together.
British-Indian Shepherd's Pie
A spiced keema base under buttery mash. Everything you already do on a Sunday, with the mix doing the heavy lifting.
Creamy Chicken Pasta
A midweek pasta that borrows from a curry. Hold back some of the mix until the end, because the sauce reduces and concentrates.
Crispy Chicken Tenders with Hot Honey
Air-fried tenders with a craggy spiced crust, finished with warm chilli honey. Rubbing marinade through the flour is what makes the craggy bits.
Smash Burgers with Masala Sauce
Thin patties with a dark crust, seasoned on the outside only, stacked two high with a mango-chutney burger sauce.
Masala Naan Pizza
Fifteen minutes from naan to pizza. A hot tray is the difference between crisp edges and a soft base.
Loaded Masala Fries
Crisp fries under spiced chicken, a proper cheese sauce, pickled onions and chutney. The one people ask for again.
Soy and Sesame Garlic Noodles
Twenty minutes, mostly store cupboard. The garlic goes in over low heat so it sweetens instead of burning.
Korean-Inspired Beef Rice Bowls
Leave the mince alone for two minutes so it browns instead of stewing. Sticky rather than watery, and done in half an hour.
Crispy Chilli Beef
Crisper than the takeaway, because the beef meets the sauce at the last second. Have the rice ready before you start.
Chicken Tacos
Charred thigh meat, chopped rather than shredded, with a lime crema. Skip the taco seasoning, the mix already does that job.
Loaded Beef Nachos
Layered twice so the beef and cheese reach the bottom of the tray. The wet toppings go on after baking, never before.
Cajun-Style Creamy Chicken Pasta
A cream sauce loosened with pasta water so it stays glossy. Cajun seasoning and the cheese both carry salt, so taste first.
Nashville-Style Hot Chicken
Double-dipped for a properly craggy crust, then brushed with cayenne paste made from the hot frying oil itself.
Sticky Barbecue Wings
Baked, not fried. Bone-dry skin and a spoon of baking powder do the crisping, then the glaze goes on in two coats.
Chicken and Waffles with Hot Honey
Craggy fried chicken over waffles with warm chilli honey. Drizzle at the last moment or the crust softens.
Chicken Quesadillas
Thinner fills better. Cheese, a modest layer of chicken, then more cheese, so it seals and crisps instead of splitting.
Pineapple Chicken Skewers
The dried mango in the mix meets the pineapple head on. Marinate the chicken only, and stop basting once it is cooking.
Jerk Chicken
Allspice, thyme and Scotch bonnet stay dominant, with the mix underneath for depth. Marinate overnight if you can.
Chicken Gyros
Yoghurt, lemon and oregano stay in charge, the mix underneath for warmth. Cook in batches or the chicken steams.
Greek-Style Lemon Roast Potatoes
These soak up lemony stock first and crisp afterwards, so they take longer than ordinary roast potatoes.
Turkish-Inspired Lamb Kofta
Squeeze the grated onion properly dry before it goes in. Wet onion is why koftas split on the grill.
Roasted Cauliflower Bowls
Cauliflower roasted hard with tahini, chickpeas crisped alongside. Hold the salt until the hummus and pickles are on.
Chicken Shawarma
Leave the chicken undisturbed in a very hot pan so the edges caramelise. No extra cumin, the mix already has it.
Moroccan-Inspired Lamb Meatballs
Cinnamon and honey against the lamb, simmered until the sauce clings. Go easy on any apricots or olives.
Spicy Tomato Meatballs
The mix belongs in the meat, not the sauce, so the tomato stays recognisably Italian. Avoid overmixing the mince.
Herb-Butter Roast Chicken
Most of the butter goes under the skin, not on it. The mix does the work of the salt and pepper.
Patatas Bravas
Parboiled, steam-dried, then roasted hard. The mix seasons the potatoes and stays out of the sauce.
Peri-Peri Chicken
Set a third of the sauce aside before it touches raw chicken, so there is something clean to serve alongside.
