15/07/2026
You've ordered butter chicken a dozen times. So why does it taste completely different at every restaurant? ๐ค
It usually comes down to four spices most diners have never heard of by name, but absolutely notice when they're missing.
One is a blend, not a single spice. ๐ฅ One is a dried leaf that gives butter chicken its smoky finish. ๐ One is a tiny green pod that can lift a whole dish, or ruin it if the chef gets heavy-handed. ๐ And one is the lacy covering of a nutmeg seed, warmer and more delicate than nutmeg itself. โจ
We import all four directly from India because the difference is in the freshness, and the freshness is in the source. ๐ฎ๐ณ
Swipe through to see what they are, what they do, and what to taste for next time a curry stops you mid-bite. ๐ถ๏ธ
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