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After years behind a tiny kitchen counter, I've developed a foolproof checklist for separating the genuine article from the microwave merchants. Here are my five questions — ask them before you trust any new takeaway with your Friday night.
Some breads are born great, some achieve greatness, and some get stuffed with coconut and sugar and divided the nation. We've put every naan on the menu through our rigorous kitchen-court tribunal — tier list, curry pairings and all.
Ever wondered how curry-loving families raise kids who graduate from plain rice to asking for madras? We open the doors on our gentle, no-tears spice ladder — the same one we use at home with our own fussy eaters.
Forget the three-hour biryani marathon and the kitchen that looks like a spice bomb hit it. Here's how to host a curry night your guests will rave about — with a phone, a bit of plating wizardry, and absolutely zero shame.
Feeding six people from an Indian takeaway shouldn't require a spreadsheet, a degree in portion maths, or a second mortgage. Here's our kitchen-tested formula for a crowd-pleasing spread that leaves nobody hungry and nothing wasted.
Forget the roast dinner — Britain's true national institution is the Friday night takeaway, and the curry sits right at the heart of it. From our tiny kitchen to your sofa, here's why the weekly curry night is a ritual we'll defend to the last grain of pilau rice.
Ever wondered what actually happens before your chicken dhansak lands on your doorstep? We pulled back the curtain on one gloriously hectic Friday service at Little Miss India — and yes, there were tears (mostly from the onions). Spoiler: your local takeaway works harder than any supermarket chiller cabinet ever will.