November 15, 2021
Welcome to the first blog from us here at Go Indian Spice.
In 2017, my wife Lucky and I were out shopping for spices. We were in our local supermarket and ended up buying a general curry powder mix. Once home, we created our meal using the mix we had just purchased and sat down to eat it with great anticipation. Sadly, our enthusiasm was quickly quashed and we were so disappointed with the (lack of) flavour that we got to thinking that we could do much better ourselves.
Today, Lucky and I consider ourselves to be very lucky indeed as we are now the proud owners and producers of Go Indian Spice blends. We simply cannot contain our enthusiasm for you to share in the enjoyment of trying out our wonderful spice blends of ‘Kickstart’, ‘Refresh’, ‘Boost’ and ‘Zing’. We are hopeful that you too will enjoy and join us in our passion for food and love of Indian cuisine when using our unique spice blends.
We have taken the utmost care to ensure that all our mixes are versatile because they are not just for curries, but can be used for fusion dishes such as our ‘Spiced Fishcake’ recipe in the recipe section on our website. Suitable for vegans, gluten-free and containing no artificial ingredients, our spice blends are also low in salt which many of us eat too much of in our day-to-day diets. Why do we need to reduce salt? Well, a diet high in salt can cause raised blood pressure, which can increase risk of heart disease and stroke.
The most important elements of a basic curry are usually onions and spices. Curries are not to be rushed and can be prepared in a large pot, saucepan or skillet. You can even prepare them in a slow cooker if you find that more convenient. Ring the changes with ingredients – use veggies, fish or meat depending upon your personal eating style.
We sincerely hope that you will share our love, passion, joy of food and love of food when you try using our spice blends and would love to hear from you when you create something new and tasty with them.
Dave and Lucky, Co-Founders of Go Indian Spice.