From the Godmother of Indian Cookery
Become a
Curry Connoisseur.
Nine gourmet blends for the eight great curries — Butter Chicken, Rogan Josh, Vindaloo, Chana Masala and more — each with the recipe card that makes it foolproof. Plus the Garam Masala that finishes them all.
- Packed with 100% authentic flavours
- You control the heat levels
- Use your favourite proteins
- All the spice you need
- Only a few everyday ingredients required
You love curry. The hard part was never the cooking — it's the spice.
Never quite cracked it at home? Or cooked it all your life and want better spice to cook with? Same answer.
Expensive. Inconsistent.
And rarely as good as it should be. You order it because cooking it yourself has always felt out of reach.
Guesswork. Every time.
Bought one by one, the toasting, grinding and balancing is left to chance. One ratio out and the whole dish is off — and nothing tells you which one it was.
Flat. Sweet. Industrial.
Convenient, yes. But a world away from how a proper curry is actually supposed to taste.
Never made one? You'll be amazed what an onion and the right blend can do. Made a thousand? You'll taste the difference in the blend.
Watch the dishes come together.
Fresh ingredients going in, the recipe card, the finished dish — cooking this good never came from a jar.
🍛 Nine blends — around 27 curry nights, because every tin makes about three family meals. Restaurant-quality curry at home, for a fraction of what the same nights would cost on takeaway.
Your new favourite curries.
Eight of them, from Old Delhi to the Kerala coast — every one cooked fresh in your kitchen, each with the recipe card that makes it foolproof.
The Curries
— from mellow & creamy to tangy & bold, all packed full of flavour8 blends
Old Delhi Butter Chicken
Silky, tomato-rich and gently spiced — the one that converts everyone. Meat-free? It's paneer makhani.
Shahi Chicken Masala
The royal blend behind the tikka masala a nation fell for — or, meat-free, shahi paneer. The first blend Mrs Balbir Singh ever made.
Amritsari Chana Masala
Punjab's great chickpea curry — deep, tangy, soulful.
Kashmiri Rogan Josh
Aromatic slow-cooked Kashmiri lamb — deep and fragrant.
Mughlai Keema Masala
Rich spiced mince — the ultimate comfort, over rice or in a bun.
Dal Palak
Spinach and lentils, buttery and green — a plant-based powerhouse.
Goan Vindaloo
Tangy and garlicky, Portuguese-Goan — depth first, heat by choice.
Keralan Coconut Curry
Coastal and coconut-soft, curry-leaf fragrant — the gentle one.
The Finish
— the flourish that lifts every one of them1 blend
Original Garam Masala
The ultimate flourish — a pinch at the end lifts any curry from good to unforgettable. One tin, a thousand uses.
Ingredients
Old Delhi Butter Chicken: Ingredients: Cumin, Coriander, Mango Powder, Kashmiri Chilli, Dried Mint, Red Chilli, Garlic, Ginger, Cinnamon, Fenugreek, Nutmeg, Mace, Cardamom, Clove.
Shahi Chicken Masala: Ingredients: Coriander, Black Cumin, Green Cardamom, Red Chilli, Black Pepper, Bay Leaf.
Kashmiri Rogan Josh: Ingredients: Coriander, White Cumin, Poppy Seed, Kashmiri Chilli, Turmeric, Black Cardamom, Green Cardamom, Black Pepper, Clove, Nutmeg, Mace.
Amritsari Chana Masala: Ingredients: Coriander, White Cumin, Black Cardamom, Red Chilli, Cinnamon, Clove.
Mughlai Keema Masala: Ingredients: Turmeric, Cinnamon, Black Cardamom, Garlic, Green Cardamom, Red Chilli, Bay Leaf, Ginger, Clove.
Dal Palak (Lentil & Spinach): Ingredients: Cumin, Coriander, Red Chilli, Turmeric.
Goan Vindaloo: Ingredients: Coriander, Fenugreek, Cumin, Turmeric, MUSTARD SEEDS, Clove, Cardamom, Black Pepper, Red Chilli, Cinnamon.
Keralan Coconut Curry: Ingredients: Black Pepper, Fenugreek, Garlic Powder, Red Chilli, Ginger, Coriander, Turmeric, MUSTARD SEEDS.
Garam Masala: Ingredients: Cinnamon, Green Cardamom, Clove, Black Cardamom, White Cumin, Black Cumin, Fenugreek, Black Pepper, Nutmeg, Mace.
Allergens: Mustard (in Goan Vindaloo & Keralan Coconut Curry). Every blend is naturally gluten-free and made in a gluten-free facility.
Shipping & Delivery
Free tracked UK shipping on the Curry Connoisseur Collection, dispatched within 1–2 working days. Ships in a recyclable brown mailer; each tin fresh-sealed in a recyclable protective wrap.
One collection. Cooked your way.
You control the heat
Every blend is built for depth, not fire. They start gentle — add as much chilli as you like, or none at all. Flavour that takes you there, never blows your head off.
One blend, many dishes
Butter chicken tonight, paneer makhani tomorrow — same blend. Swap in chicken, lamb, prawns, paneer, chickpeas or just veg, and every tin becomes several dishes.
Midweek meals to weekend feasts
A quick Tuesday dal, or a slow Sunday rogan josh for a full table. The same collection carries the whole week.
Cooking vegetarian, vegan or plant-based?
Every blend can work for you — most recipes would just need a simple protein swap. Amritsari Chana Masala and Dal Palak are naturally vegan, blend and recipe. For the rest, add paneer (or tofu to keep it vegan), chickpeas, jackfruit or vegetables. Mrs Balbir Singh cooked for everyone at the table.
Real cooking. None of the guesswork.
No jar, no paste — you cook it fresh. The blend and the recipe card do the hard part; you just add a few everyday ingredients.
Open the tin & the card
Every blend comes with its step-by-step recipe card — the Godmother's own method, made simple.
Add everyday fresh ingredients
An onion, a few tomatoes, a little cream or yoghurt, and your chicken, lamb, paneer or veg. Nothing exotic — it's all at your local shop.
Cook proper Indian at home
Follow the card. In about half an hour, a restaurant-quality dish that beats the takeaway.
Every tin, foolproof.
If you can chop an onion, you can cook this. Each blend ships with a step-by-step recipe card — the Godmother's own method, made simple. No guesswork, and never a jar.
Spice worth cooking with.
Top-grade whole spices, freshly toasted and ground to Mrs Balbir Singh's own recipes — then sealed fresh on India's spice coast, so they reach you alive with aroma. No fillers, no bulking agents, no anti-caking dust. Just the blend, the way it should be — in a tin handsome enough to leave out on the shelf, never hidden away like a jar.
A legacy of firsts.
Mrs Balbir Singh wrote the book on Indian home cooking — a legacy that spans Delhi, London and kitchens in 45+ countries. Now her blends and recipes are in your hands.
— a mission
You're joining a movement.
Mrs Balbir Singh spent her life getting people cooking real Indian food — giving confidence to countless home cooks. We're carrying her mission on, with one simple aim: to get as many people as possible cooking fabulous Indian food at home. So every order makes you a Curry Connoisseur — our community of home cooks, with rewards, recipes and a £30 welcome voucher to keep the curry nights coming — spend it on yourself, or someone you love.
This is not a subscription — nothing recurring, nothing to cancel. Becoming a Curry Connoisseur is free; the £30 is simply our welcome.
What the experts say.
The first cookbook Madhur Jaffrey ever bought was Mrs Balbir Singh's. — SAVEUR
Made by you. Praised by everyone.
Questions, answered.
I'm new to Indian cooking — is this for me?
Absolutely — it's the easiest way to start. Every blend does the hard part (the spicing); you just add fresh ingredients and follow the recipe card. If you can chop an onion, you can cook these.
I already cook Indian food — are these for me?
Even more so. This is the ultimate ingredient upgrade for the most important part of Indian cooking — the spices. These are top-grade spices, balanced to Mrs Balbir Singh's own recipes, so you skip buying and grinding a dozen spices and get consistent, restaurant-level results every time. You may even meet blends for curries you haven't cooked before, from Shahi Chicken Masala to Keralan Coconut Curry.
Is it spicy? Can I control the heat?
It's about depth, not heat. The blends are built for layered, aromatic flavour — most are gentle, and you decide how much chilli to add. Flavour that takes you there, never blows your head off.
I'm vegetarian / vegan — will these work?
Yes — every blend suits vegetarian and vegan cooking. Amritsari Chana Masala and Dal Palak are naturally vegan; for the rest, add paneer (or tofu to keep it vegan), chickpeas, jackfruit or vegetables. Butter Chicken becomes paneer makhani; Rogan Josh works beautifully with mushrooms or squash.
Can I use my own proteins?
Absolutely — chicken, lamb, beef, pork, prawns, fish, paneer or veg. The blend carries the dish; you choose what goes in it.
How does the £30 voucher work?
Order from this page and we'll email you a £30 voucher to use on your next order over £60. It's one per customer, single-use, and valid for 90 days from your order — the perfect moment to stock up on the blends you love, or get your gifting sorted early. Nothing to remember — it lands in your inbox after you buy. Full T&Cs ↓
Any allergens?
All naturally gluten-free (made in a gluten-free facility). Only Goan Vindaloo and Keralan Coconut Curry contain mustard; the rest, none. No added salt, no fillers, no preservatives.
How does it ship?
Free tracked UK shipping, in a recyclable brown mailer — each tin fresh-sealed in a recyclable protective wrap.
Cook an amazing curry, any night of the week.
Eight great curries plus the finishing spice, each with its foolproof recipe card — from Old Delhi to Kerala.
T&Cs: £30 voucher issued by email after your purchase, for one future order over £60. One per customer, single use, not combinable with other offers, no cash value. Valid for 90 days from your order. An automatic code is applied to your order at checkout — please leave it in place, or we won't be able to email your £30 voucher.
Mrs Balbir Singh Ltd. · 78 Pall Mall · London SW1Y 5ES · UK