National Tikka Boti
National Foods have been specially developed by a panel of experts, using the finest ingredients in exactly the right measure, enabling you to cook delicious traditional meals with ease.
50g x2
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£1.59
National Foods have been specially developed by a panel of experts, using the finest ingredients in exactly the right measure, enabling you to cook delicious traditional meals with ease.
50g x2
National Foods have been specially developed by a panel of experts, using the finest ingredients in exactly the right measure, enabling you to cook delicious traditional meals with ease.
50g x2
Red Chilli, Coriander, Turmeric, Cumin Seeds, Caraway Seeds, Black Pepper, Green Cardamom, Dried Mango, Dried Garlic, Dried Ginger, Tartaric acid, Salt, Food Colours (E110, E129/FDC, yellow 6, Red 40)
For allergens see ingredients in bold.
Ingredients
Red Chilli, Coriander Powder, Salt, Turmeric, Roasted Cumin Powder, Black Pepper, Dried Garlic 3%, Dried Ginger 3%, Cubebs, Clove, Cardamom, Cinnamon, Bay Leaves, Mace.
For allergens see ingredients in bold.
Ingredients:
Red Chilli, Salt, Cumin Seeds, Black Pepper, Bay Leaves, Cinnamon, Cardamoms, Dried Raw Mango, Mustard Seeds, Tartaric Acid and Asafoetida.
For allergens see ingredients in bold.
Ingredients
Red Chilli, Salt, Roasted Cumin Powder, Sugar, Black Pepper, Clove, Cinnamon, Bay Leaves, Cardamom, Star Anise, Dried Ginger 3%, Acidity Regulator Tartaric Acid(E-334).
For allergens see ingredients in bold.
INGREDIENTS:
Red Chilli, Coriander, Salt. Roasted Cumin Powder, Black Pepper, Cinnamon, Cardamom, Dried Ginger 3 %, Dried Garlic 3 %.
Ingredients
Red Chilli, Coriander, Salt, Roasted Cumin Powder, Black Pepper, Dried Garlic 3%, Dried Ginger 3%, Clove, Cinnamon, Cardamom, Bay Leaves
For allergens, see ingredients in bold
Ingredients
Red Chilli, Coriander, Salt, Roasted Cumin Powder, Turmeric, Black Pepper, Paprika Powder, Dehydrated Plums, Cardamom, Dried Garlic 4%, Dried Ginger 4%, Cinnamon, Clove, Bay Leaves, Mace, Saffron.
For allergens see ingredients in bold.
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