Praveen Kumar-Authentic Indian Cuisine.

15/08/2026

Tomorrow is national tell a joke day so we want to hear your best curry jokes!

Comment your best curry joke and tag who you'd share the prize with. Our favourite joke will win a FREE box of curry!

Entries close Sunday 16th at 10pm. Winner will be announced on Monday. Choose between Box of the month or a Taster box.

T's & C's apply. The winner will be announce on our page. This is our only page and we will not ask for your bank details, please be aware of scams.

05/08/2026

Don't miss curry night at The Tipsy Turk TONIGHT!!

03/08/2026

Quick question for the curry lovers. What do you think makes a Bhuna a Bhuna?

Most people say it's that thick, dry sauce clinging to the meat. Lovely answer. Not quite right.

Bhuna is actually a technique. Whole spices, gently fried in hot oil until they bloom, release their oils, and turn deeply fragrant. That's where the real flavour lives. The sauce you see on the plate? That's the result of the technique, not the recipe itself.

Our chefs cook every Bhuna this way. Slow. Patient. The way it's done back home in our family kitchens, with no shortcuts and no compromises.

So when you take it from freezer to plate in 8 minutes on a busy Tuesday night, you're not eating a quick dinner. You're tasting hours of proper craft 🌶

03/08/2026

The summer holidays are here and Glendoick Garden Centre have the perfect summer deal!

Buy any 2 mains and get a FREE pack of Onion Bhaji!
Make sure to pop in to see all the lovely items they have to offer from garden to home to their wonderful foodhall - plus you can stop for a tasty bite to eat at their cafe before picking up this great deal for an easy, quick and tasty dinner!😍

31/07/2026

Mumbai monsoon evenings. Steam rising off street carts. That unmistakable crunch of pakora, fresh from the oil 🌶

That's where this recipe was born. Spiced gram flour batter, fresh vegetables, fried until golden and crisp on the outside, tender within. The kind of snack you eat standing up, hands warm, rain tapping the awning above you.

Our chefs make them by hand, just like they would at home. We freeze them at their peak so the crunch actually survives the journey to your door. No additives. No preservatives. Just the recipe, properly done.

12-15 minutes from freezer to plate. Dip into spiced sauce. Close your eyes.

You're back on that street corner ✨

29/07/2026

29/07/2026

Grandma's kitchen in Mattampally. A clay pot of Kodi Koora bubbling away on the stove. The whole house smelling of tamarind, tomato, and slow-cooked spice.

That's the curry we grew up eating. Tangy, rich, and so tender the chicken falls apart at the touch of a spoon.

We've spent years getting her recipe exactly right. Same spices. Same patience. Just made by our chefs and blast frozen to lock in the freshness, so it lands at your door ready for you to unlock those flavours.

6 minutes from freezer to plate. Spoon it over rice, tear off some warm naan, and taste the story behind every bite.

Scotland's Curry of the Year. Still grandma's recipe. 🍛

28/07/2026

Our meals can be cooked from frozen in minutes and with no pile of dirty pots and pans waiting for you in the sink afterwards😍
Making dinner time quick, easy and delicious! So what are you waiting for...order straight to your door or pick them up in your local stockist! (stockist locator in comments)

Dinner Sorted!🌶️

28/07/2026

Freezer to sofa in 8 minutes. 🍛

You know that Saturday feeling. Everyone's hungry, no one wants to cook, and a takeaway feels like too much faff.

No chopping. No simmering. No pile of pans in the sink. Just you, the sofa, and a proper home-cooked curry that's quietly picked up two Great Taste Gold Stars along the way.

Pop into Turfhills and grab a Praveen Kumar-Authentic Indian Cuisine.

27/07/2026

At 4am, the fields in Southern India are already awake. Long before the first rays of golden light touch the red earth, the air is thick with the scent of fresh soil and growing spices.

This is our family spice farm. It is the quiet world where our journey began, where we learned to respect the land, the seasons, and the ingredients that make a true curry.

We do not just buy our spices. We know the fields they grew in, the hands that harvested them, and the gentle dawn light that warmed them. That is the secret to the deep, authentic flavour we cook into every dish we send to your table.

Sometimes it is good to look back at the quiet mornings where everything started 🌾