Ask an Indian cook what they could not work without and many will say the same two things: garlic and ginger. Together they form the base of countless dishes, the first thing into the pan and the foundation everything else is built on.
Ginger-garlic paste
In most Indian kitchens, garlic and ginger are blended into a paste and cooked in hot oil at the very start. Brief as it is, this step sets the tone for the whole dish, mellowing the raw bite and releasing a deep, savoury warmth.
Fresh over powder
Powders have their place, but nothing matches fresh. Freshly crushed garlic and grated ginger bring a brightness that dried versions lose. It is one of the small disciplines that separates a great curry from an ordinary one.
More than flavour
Both have long been valued in Indian households for more than taste, with ginger traditionally taken for digestion and garlic for warmth. Generations of home cooking built them into the everyday.
Built into every dish
That foundation runs through almost everything on our menu, and sometimes it takes the lead. Try the Garlic King Prawns, a Sagwala with fresh spinach and garlic, a Garlic Naan or a side of Garlic Rice. For more on how flavour is built, read about Indian slow cooking.
Want to taste it before a show? Our Pre-Theatre menu is served from 12pm to 5.30pm daily, with naan and pilau rice included. Book a table and tell us your curtain time.
