While I personally cannot wait for the day when I am sat in a busy restaurant enjoying a delicious meal cooked by someone other than myself, it has become easier and easier for us to replicate restaurant-quality meals at home with the rise of heat-at-home options.
And while there are many to choose from, for me, I’m all about the simple things. What I don’t want is to end my experience with hundreds of dirty pots and pans and a load of tiny plastic containers to deal with. Surely all that plastic can’t be good for the environment?
So, one cold and miserable Saturday, although do days really have meaning anymore, my partner and I sat down to enjoy a heat-at-home meal from Ginger Garlic, a new service from the lovely folk behind The Little Curry House.
Their new business model allows customers to pre-order a range of curries and home-style Indian food to be delivered to your door and reheated at your leisure. One thing I loved about Ginger Garlic was the sheer volume of options available. From vegan and vegetarian options to classic chicken and lamb curries, we were absolutely spoiled for choice, plus their meal deals offer fantastic value for money, with a box for two including two dips, two starters, two curries, and any two rice or bread.
This was, naturally, the option we went for, and we were not disappointed. The portion sizes are extremely generous, and unlike some takeaway curries, where searching for the meat among the sauce feels like a lost cause, both curries were packed full of tender, beautifully cooked chunks. The instructions were clear and easy to follow, either bung the curry in your microwave, or heat in a pot on your stove, while the pakoras and naan could simply be placed in the oven to warm through.
The pakora options are more varied than other menus I’ve seen, with unusual options such as chicken tikka and potato pakora, or paneer and potato pakora. We opted for the mixed pakora, which contained chicken, mushroom and vegetable pakora, all of which were beautifully spiced and came with a delicious chilli dip that far surpassed the insipid pink sauce that so often accompanies pakora.
Our curries, a South Indian Garlic Chilli chicken and a Garlic Lamb with Mushroom, were packed with flavour and just the right level of chilli heat to leave the lips tingling. A surprisingly highlight for me, and one I highly recommend you try, was the lemon and cashew nut rice. The chunks of soft but acidic lemon and the crunchy cashews made an unsual but very welcome addition to the plate, and something I’ll definitely try next time I’m making my own curry at home!
I’ll certainly be ordering another Ginger Garlic meal, and soon – I’m starving just thinking about it.
Dine at Home with Ginger Garlic
