eat in, eat out Gunpowder

Pack some punchy flavours into your next dinner party menu with recipes from this Indian restaurant in London's Soho

- NIRMAL SAVE and LILA DI

menu decoder

Garam masala

A ground spice mixture roughly translating to 'warm spices'. It differs between regions, communities and even households but it usually contains cumin, coriander, cardamom, cinnamon, nutmeg, cloves, peppercorns, fennel, mace and bay leaves.

Deggi mirch

This is a blend of kashmiri chillies and red peppers, giving it a deep red colour and warm heat.

Chaat masala

Another ground Indian spice mixture that's often used in the street-food snack chaat. It's zingy and sour from dried mango and tamarind powder, and contains a host of other toasted and ground spices.

Kasoori methi

Dried fenugreek leaves - the flavour is reminiscent of celery and fennel.

Mustard oil

This is an oil made from pressing mustard seeds. It has a pungent, nutty, hot flavour.