Tikka Time

Happy tuesday again people. Last month I took a look at Mahi Fine Foods’ Lime & Coriander Rub & Marinade, only to find it absolutely heatless.

It wasn’t bad but it did leave me scrambling for something else to feature. It was a mistake that I won’t be making twice.

As I sit down to write about their Tikka Marinade, I can assure you that I’ve already read through the ingredients at least five times:

Water, Tomato Paste, Onions, Red Chilli Paste, Garlic Paste, Rapeseed Oil, Salt, Ginger Paste, Citric Acid, Ground Paprika, Yoghurt, Mixed Spices, Beetroot and Stabilizer: Xanthan Gum.

This one has chilli in it and, if the taste is anything to go by, it’s got a fair bit at that.

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A Flaming Hot Restaurant

Hello everyone, today I’m at Miah’s Kitchen, an indian restaurant in the heart of Leeds.

front

And I’m here with a group of friends and co-workers to put their menu to the test because I got a tip off that they do the only vegetarian naga dish in the city.

Not that that’s the only exciting thing on their menu.

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