From the award winning Dhaba at the Spice Kitchen an easy way to cook authentic curries and recipes with meat, fish, poultry, seafood and vegetables. Get the freshest flavour and fragrance from the whole and ground spice blends.

These spice mixes retain their taste and aroma to the maximum giving your Indian dishes that fresh cooked appeal that even your favourite Restaurant will envy. Curry pastes tend to lose out on the more subtle and delicate flavours so we have specially formulated the best medium of getting to you the best flavour that Spices can offer.

For convenience and freshness the package has been kept small - the mixes are blended in South Australia from quality ingredients.

At present 5 Spice Mixes are available with distinct tastes. Real Indian food has no place for an ubiquitous 'Curry Powder'.

Easy Curry Spice Mix: for poultry, fish, meat and vegetables, also lentils - medium hot. This versatile spice mix can also be used to flavour pakoras, samosa fillings, lentil preparations and raita. (Try our recipe for Lamb Roganjosh!)

Easy Korma Spice Mix: for poultry, meat and vegetables - mild. Specially good for lamb or chicken Biriyani. (A recipe for Saffron Chicken Korma is included).

Easy Vindaloo Spice Mix: for meat, poultry and shellfish - hot. This is also used for pickles, marinade for fried chicken or fish, eggplant relish, liver or brain curry and curried sausages. (See our recipe for Lamb Shank Vindaloo).

Easy Tandoori Spice Mix: for marinating meat, fish, shellfish, vegetables and poultry - medium hot. (A recipe for Butter chicken is included.)

Easy Best of the South Spice Mix: for meat, fish, shellfish, vegetables and poultry. We've included a recipe for Malabar Prawn Curry, but this Spice Mix can also be used for Mulligatawny soup, masala Rice, Sambar Dal and South Indian egg curry.

Now cooking authentic Indian food is as easy as using the Easy Spice Mixes!

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