FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
It’s more than just a sauce; it’s a taste of tradition, a piece of history, and a delicious journey waiting to be enjoyed.
£3.75
Out of stock
In the heart of Bradford, where tradition and taste intertwine, lies Aagrah, a restaurant that has become synonymous with exceptional Indian cuisine. Among its culinary treasures, the Aagrah Achari Tarka Cooking Sauce stands out, a true testament to the restaurant’s commitment to excellence.
The name “Achari” draws its inspiration from the rich tradition of pickled spices, an artistry that has been perfected over generations in Central India. It’s a dish that resonates with the connoisseurs of fine dining, and Aagrah has truly made it their own. Notably, this recipe earned its stripes when it was Chef Aslam’s winning creation, earning him the prestigious title of “International Indian Chef of the Year.”
Traditionally, this aromatic sauce was crafted to accompany succulent lamb, but its versatility knows no bounds. It pairs just as exquisitely with chicken or fish, making it a delightful choice for those seeking an authentic dish.
In 2011, Aagrah took its commitment to sharing authentic flavours to a new level with the launch of the Tarka Cooking Sauce range. These sauces are more than just condiments; they encapsulate the essence of Aagrah’s journey, encapsulating the very soul of Kashmiri “home-style” cooking.
These sauces, including the beloved Achari Tarka, have garnered a loyal following over the years. They are a testament to Aagrah’s dedication to sharing the authentic tastes of India with its cherished patrons. With these sauces, you are not just buying a product; you are embarking on a gastronomic adventure that brings the warmth and flavour of Aagrah’s kitchen right into your own home.
Ingredients: Chopped tomato, (tomato, tomato juice), fried onion (onion, sunflower oil), coconut milk (water, coconut extract), spirit vinegar (water, distilled alcohol), rapeseed oil, garlic, chillies, coriander leaf, ginger, salt, lime pickle (lime, salt, vegetable oil, chilli powder, mustard, acetic acid, fenugreek, spices), coriander, mustard seed, chilli powder, turmeric, liquorice, cumin, nigella seed, fenugreek leaves, cardamom. For allergens, see ingredients in bold.
Add 2 desserts spoons of oil into a pan and heat, add 400g of your chosen meat/vegetables and fry until browned. To make your Achari really special add a couple of whole green chillies.
Stir in the base, add 70ml of water to the jar, replace lid, swirl around and add this to the pan.
Bring to the boil with the lid on and simmer gently for approx. 10 mins or until thoroughly cooked – delicious!
| Average Values | Per 100g | Per Serving (67.5g) |
| Energy | 543kJ/131kcal | 367kJ/88kcal |
| Protein | 2.2 | 1.5 |
| Carbohydrate | 6.3 | 4.3 |
| of which sugars | 3.5 | 2.4 |
| Fat | 10.1 | 6.8 |
| of which saturates | 3.1 | 2.1 |
| Fibre | 2.2 | 1.5 |
| Salt | 1.6 | 1.1 |
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