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Tiffin Tiger - Home Cooked Dishes Delivered

Our Tiffin service is a phone-call based service that aims to provide home cooked, fresh, healthy and nutritious Indian food Tiffin delivered (FREE) directly to your home or office addresses in Hounslow and Southall, at an affordable price of £26.25 per week.

17/07/2015

Eid Mubarak from Tiffin Tiger.

29/06/2015

Party Orders Starting from only £4.95 per person. Call for more information 07739 467534.

22/06/2015

Dish of the Day
Amritsari Murgh Makhani!

BUTTER CHICKEN needs no introduction at all. Traditionally, butter chicken or Murgh Makhani is a rich buttery tomato gravy with shreds of Chicken tossed in and garnished with dollops of heavy cream. Its satiny smooth in texture and absolutely irresistible.

The chicken added to the gravy is tandoori chicken and not raw chicken. This tandoori chicken gives a nice smoky flavor to the gravy. The recipe I have given is the authentic way it has to be done and it does uses a fair amount of butter and cream (Its butter chicken after all)

Chicken cooked in fiery desi flavors is a treat for any non-vegetarian. Indian cooking offers a beautiful melange of herbs and spices. Apart from being a very vesatile meat when it comes to cooking, chicken also promises great health benefits. Did you know that the human body can derive about 30 different nutritional substances from just 100 grams of chicken? Chicken is a great source of lean, low fat protein. It is also packed with selenium, a chemical known for its anti-cancer properties. The skin of the chicken is known to contain the maximum fat; therefore skinned chicken is preferred by many.

16/06/2015

Dish of the Day
Mung Bean Curry

In Indian culture, mung beans are said to bring good luck, health and prosperity. Raw, they’re thrown into fires at wedding ceremonies and offered to the gods during auspicious occasions. Why did they become a symbol of good luck? Mung beans make up a huge part of the Indian diet because they’re inexpensive and they sustain the body. They’re also a great source of protein and most importantly, when cooked with the correct balance of spices, they’re absolutely delicious!

11/06/2015

Dish of the Day
Lemon Chicken

The weather is finally warming up and the days are absolutely gorgeous! The fresh produce during Spring is such a welcome sight with vibrant fruits and vegetables all around! Its also the time when citrus fruits are in abundance.Today being ‘Lemon and Oranges Day’ our Sunday Supper has teamed up to bring you some great citrus recipe ideas!I love citrus in my foods and desserts and the recipe I’ve got for you today is a tangy,easy and super quick chicken dish that tastes like spring in every bite!

Its ideal for this weather when you feel like having fresh and light meals.It takes no time to cook since we’re using Chicken Breasts.The process is fairly simple and starts off with sautéing the chicken pieces rubbed with a little salt and turmeric until slightly brown.The spices and yoghurt are then added to create a lovely sauce that you can scoop up with roti or rice!

06/06/2015

Dish of the Day
Dal Makhani Restaurant Style

Dal Makhani is always always on our menu whenever we dine outside, which happens very rarely. Our choice of restaurant is usually a north indian one rather than chinese or one with a world cuisine.

I tried many times to get the restaurant taste in the dal makhani I make at home, but it never came close. I remember once having dal makhani (and it was one of the best dal makhani, we have had) in Goa. We have had dal makhani at this place many times, at the quiet and serene benaulim beach in Goa. surprise, surprise I once found a black cardamom and a clove in the dal makhani. I thought may be its the black cardamom and clove giving that flavor. When we make dal makhani at home, we never add whole spices or whole garam masala. instead we add garam masala powder. Thereafter I made dal makhani many times with the whole spices and it does make a difference. But i still felt something was missing,I felt it was the cream and butter making this difference, apart from the slow cooking. I would always add less butter or oil (2 tbsp for 1 to 1.25 cups of lentils) and make dal makhani with no cream or very less cream. You could still make dal makhani with less butter and cream. Just remember to slow cook it for longer periods of time, to get the real deal. The more slow cooked dal makhani is, the better it tastes. initially i have cooked the lentils in a pressure cooker for about 30 minutes. but later i have slow cooked on a low flame for 25 minutes.

01/06/2015

Dish of the Day
Aloo Gobi

Aloo gobi also spelled alu gobi, aloo gobhi or alu gawbi, is a dry Pakistani, Indian and Nepali cuisine dish made with potatoes (aloo), cauliflower (Gobi) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.

30/05/2015

Dish of the Day
Kadhi Pakora

This is a tantalizingly sour dahi kadhi prepared with besan, curd and delicious besan pakora. Compared with other kadhi recipes, kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of truly Punjabi taste because of mildly spiced, deep fried pakora submerged in thick gravy. Enjoy Punjabi kadhi pakora’s unparalleled taste with chawal (steamed rice) or vegetable khichdi and experience the truly blissful feel of classic Indian comfort food.

The Punjabi kadhi is different from the other regional variations of kadhi. Punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. the ingredients used to make the kadhi in all the versions are more or less the same.

27/05/2015

Busy evening catering for over 100 BBQ lovers at a friends pre wedding party. 💖 Good Job Team Tiffin Tiger 🐯. Call us on 0208 144 1223 for your next function.

24/05/2015

Sweet Dish of the Day
Baklava

Baklava. Ottoman Turkish: is a Middle-Eastern dessert. It is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, and is also found in Central Asian, Middle Eastern and Southwest Asian cuisines.

23/05/2015

Dish of the Day
Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.

20/05/2015

Dish of the Day
Rogan Josh

Rogan josh (or roghan josh), is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means "clarified butter" or "fat" in Persian, while juš (alternatively romanised josh), gives the figurative meaning of "intensity" or "passion" and ultimately derives from the verb jušidan meaning "to heat". Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

Rogan josh (or roghan josh) is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the "Wazwan"). It consists of braised Lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom and cinnamon). Its characteristic brilliant red colour traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies (whose flavour approximates that of paprika) are considerably milder than the typical dried Cayenne pepper of Indian cuisine. The recipe's spice is one of aroma rather than heat, and the traditional dish is mild enough to be appreciated by Western palates that may not have been conditioned to tolerate the heat of chilies. In addition, dried flowers or root of Alkanna tinctoria are used in some variants of the recipe to impart a crimson colour. Saffron is also part of some traditional recipes.

There are significant differences in preparation between the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local shallot tasting of garlic, and leaves of maval, the Cockscomb flower, for colouring (and to tone down some of the spice); Hindus use yogurt for "a cooling effect". Kashmiri Brahmins avoid onion and garlic.

Although the dish is from Jammu & Kashmir, it is a staple in British curry houses, whose menu is partly Bangladeshi cuisine, and is an example of dishes from the Subcontinent that got "co-opted" once they left the area (dosa as prepared in Glasgow is cited as a prime example)

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