Saturday, 31 December 2016

Wednesday, 28 December 2016

India in a Jar with The African Chef

Hi, Namaste! Greetings from India in a Jar with a Dash of Devon! Merry Christmas and a Happy New Year 2017... Cool photography.. Can you see the men in black and the crucifix at the backdrop.... Happy New Year! Yet another year to get it right! Om Santi Santi Santi! India in A Jar with The African Chef!

Saturday, 17 December 2016

Boxing Day Turkey Curry

Let's Spice up Christmas with Chef Collin Pereira at Barnstaple Pannier Market Barnstaple Pannier Market Traders
Launching .........Christmas Turkey Curry /Boxing Day Turkey Curry  with Cranberry and Tamarind combination...... Hot and Sweet Boxing Day Turkey Curry..... With Sweet and Sapid Cranberry and Tamarind..by India in a Jar
Barnstaple, Devon
Barnstaple Real Food Market
Barnstaple Christmas Street Food Party
Barnstaple History
The Park Hotel Barnstaple
Lynton & Barnstaple Railway
Lynton Tapp
Lynton Cinema
Lynton and Barnstaple Railway

Wednesday, 7 December 2016

Buy India in a Jar at Mother Earth Health shop Exmouth

WELCOME ABOARD Mother Earth Health shop Exmouth Mother Earth : Pick up your Favourite Jar of India in a Jar by Chef Collin Pereira at YOUR FAVOURITE HEALTH FOODS STORE Mother Earth Ltd, 1-3 Imperial Road Exmouth Devon EX8 1BY in Exmouth, Devon today! Buy India in a Jar at Exmouth, Devon

Thursday, 1 December 2016

Food Gift, Christmas Gifts, Gift India in a Jar, LAVANI, Gift Lavani

Meet our Chef in person... Let's go on a Culinary Tour of India.... Let's celebrate Christmas with India in a Jar with a Dash of Devon! Special Christmas Presentation Packs, Christmas Gift Packs, Christmas Food Gifts,  Christmas Gift, Christmas Gifts, Gifts for all occasions......

Friday, 11 November 2016

India in a Jar Devotees and enthusiastis!

Namaste! Meet our culinary Enthusiasts and India in a Jar Devotees! We are who we serve! We are what we serve! Meet our culinary Enthusiasts and  Devotees! Our jars speak for itself! OUR DEVOTEES SPEAK FOR US! A treat to the senses! Dig in! Be thrilled! Let the spirit of IndiaInajar.com enliven your taste buds!
Om Santi Santi Santi!
Namaste! We are who we serve! We are what we serve! Meet our culinary Enthusiasts and  Devotees! Our jars speak for itself! OUR DEVOTEES SPEAK FOR US! A treat to the senses! Dig in! Be thrilled! Let the spirit of IndiaInajar.com enliven your taste buds!
Om Santi Santi Santi!

Tuesday, 8 November 2016

Benefits Of Alpaca Meat - Alpaca Meat Chutney by India in a Jar

Alpaca meat was once considered a delicacy by Andean inhabitants.

Alpaca meat is one of the healthiest and most flavorful meats in the world. The meat is lean, tender and almost sweet. Alpaca meat is not only rich in proteins, but also low in fat & has the lowest level of cholesterol of any meat.

Alpaca Meat is a healthy and flavourful meat, particularly popular in South America.

The meat is mild and takes on the flavours of seasoning exceptionally well.

It is a succulent & tender meat which is high in protein.

Alpaca is a popular choice because it is so versatile and can be adapted to many recipes.

There are many health benefits of alpaca meat in comparison to the traditional livestock meats. It is the meat of the Andes and one of the healthiest and oldest food sources of the Incans and pre-Incans, and remains a South American delicacy as well as important daily food source. Just as meat from cattle is called beef and deer is venison, the term being used for Alpaca meat in Australia currently is Viande.

Looking for Alpaca Meat, Exotic meats, Exotic meat market, exotic meat, game meats, alpaca meat for sale, alpaca meat prices, alpaca meat recipes, alpaca meat taste, alpaca meat processing, llama meat, alpaca milk, alpaca farming, Alpaca burgers, Alpaca Ground meat, Alpaca hot dogs, Alpaca sausage, Alpaca porterhouse steak, Alpaca tenderloin, Alpaca loin, Alpaca roast, Alpaca testicles and more?
Alpaca Meat Chutney prepared with real fresh Alpaca Meat by India in a Jar!

Tuesday, 1 November 2016

Barnstaple Pannier Market by India in a Jar

NAMASTE! India in a Jar a  Dash of Devon is all set to spice up the Barnstaple Pannier Market ! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag! 

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Monday, 24 October 2016

INDIA IN A JAR RECIPES WITH - INDIAN BBQ TANDOORI TIKKA PASTE



NAMASTE! India in a Jar’s condiment pastes are a secret blend of traditional, rich aromatic Indian spices in the right proportions. With these ready-made pastes you can relish a variety of delicious and authentic recipes with the same taste and flavour every single time.

UK FACTS: Korma is nation's favourite curry as Brits shun spicy tastes. An overwhelming 73 per cent of adults enjoy a curry, making Indian food the nation's favourite cuisine...................
Chicken tikka masala has been claimed to have originated in Glasgow and is among the UK's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.
But there is no standard recipe for Tikka masala and Korma; a survey in UK found that of 48 different recipes, the only common ingredient was chicken.
TIKKA MASALA AND KORMA RECIPES
REINVENT- REDISCOVER- TIKKA MASALA & KORMA with India in a Jar............. Om Santi!

1. SIMPLE BONELESS CHICKEN TIKKA: SERVES 4 to 6

•  500 GMS BONELESS CHICKEN CUT INTO 1.5 INCHES EACH
•  HALF CUP THICK YOGHURT
•  70 GMS OF INDIA IN A JAR’S - INDIAN BBQ TANDOORI TIKKA PASTE
•  4 TABLESPOONS BUTTER
•  1 TEASPOONS OF 'INDIA IN A JAR’S' GARLIC PASTE (OPTIONAL)
•  HALF TEASPOON OF INDIA IN A JAR’S GINGER AND TAMARIND PASTE (OPTIONAL)
•  SALT TO TASTE

METHOD OF PREPARATION
1. MIX- Whisk yoghurt gently by adding 70gms of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE, 'INDIA IN A JAR’S' GARLIC PASTE (OPTIONAL) and  ‘INDIA IN A JAR’S’ GINGER AND TAMARIND PASTE (OPTIONAL).
2. MARINATE & REFRIGERATE - Add meat pieces and mix well. Cover with cling film and refrigerate for 2 hours. Overnight better for chicken and lamb.
3. SKEWERS - ROASTING TRAY - PREHEAT - Put the meat onto skewers or on a roasting tray and cook in a preheated oven (200C/392F/Gas 6) for 20 to 25 minutes or until done.
4. MOIST- BASTE WITH BUTTER- Baste the meat pieces with butter and cook for another 2 to 5 minutes and serve hot with salad/greens/ raita/pickle/chutney.

TIPS:
Try by replacing chicken with Paneer, Lamb, Prawns, and Vegetables. Cooking time may vary. Reduce marination time by half for Fish, Paneer and Vegetables.

2. ON-THE-BONE-TANDOORI CHICKEN - (serves 4)
 1 kg chicken (on-the-bone)
 1 tsp red chili powder (optional)
 1 tsp lemon juice or Vinegar
 Salt ½ tsp / to taste (Sea Salt/Salt)
 200 gms yogurt
 100 gms India In a Jar’s Indian BBQ Tandoori Tikka Paste
 50 gms of India In a Jar’s Garlic (Optional)
 25 gms of India In a Jar’s Ginger & Tamarind (Optional)
 25 gms of India In a Jar’s Mint & Coriander in Olive Oil (Optional)
 2 tbsps oil (Rapeseed/Sunflower/Mustard)
 ¼ cup butter, for basting
 ½ tsp chaat masala (Optional)
 Onions rings and lemon wedges for garnish
Method of Preparation;
1.SKIN-OFF- Remove all skin from the chicken. Skinless Chicken.
2. SCORING-Using a sharp knife score (scoring means to make slits in the meat- 1/4 to 1/2 an inch should suffice) the chicken all over.
3. MARINATE - Apply a mixture of red chili powder, lemon juice/ vinegar and salt to the chicken and keep it aside for half an hour.
4. MIX - Mix yogurt, India in a Jar’s Indian BBQ Tandoori Tikka Paste, India in a Jar’s Garlic (Optional), India in a Jar’s Ginger & Tamarind (Optional), India in a Jar’s Mint & Coriander in Olive Oil (Optional) and oil in a large bowl.
5. MARINATE & REFRIGERATE - Apply this marinade onto the chicken cover with cling film and refrigerate for 3-4 hours/12 hours/overnight. The longer the better.
6. ROOM TEMPERATURE- Keep the chicken outside the fridge and bring up to room temperature.
7. PRE-HEAT- Pre-heat oven at 200C/392F/Gas 6.

8. SKEWERS /ROASTING TRAY - Place the chicken onto a large roasting tray (or on the skewers) and cook in the oven for 30-35 minutes/until almost done/golden.

9. MOIST- BASTE WITH BUTTER: Take out the tray from the oven and baste the meat with butter (in order to keep it moist) and cook for another 10 minutes/ cooked through till the edges are blackened.
10. GARNISH- Sprinkle chat masala powder and garnish with raw onion rings, lemon wedges and fresh coriander leaves. Serve with steamed basmati rice/ raita. Enjoy!
TIPS: Try this recipe on Whole Chicken, Chicken Drumsticks, Chicken Thighs, Chicken Breasts, Lamb, Paneer, Fish and Vegetables. Cooking time may vary. Can also cook this on a barbecue or a grill. Make deep incisions at the joints of the meat when using meat on the bone.

3. SIMPLE BONELESS TIKKA SHASHLIK - (FISH/CHICKEN/LAMB/PRAWNS/PANEER/MUSHROOMS) - (Serves 4)
 500 gms Fish/ Chicken/ Paneer/Lamb; cut into 1½ inch cubes
 200 gms yogurt
 1 medium sized green peppers (capsicum), cut into 1 inch pieces
 1 medium sized onion, cut into 1 inch pieces, separate the segments
 50 gms of India In a Jar’s Garlic (Optional)
 25 gms of India In a Jar’s Ginger & Tamarind (Optional)
 100 gms India In a Jar’s Indian BBQ Tandoori Tikka Paste
 2 tbsps oil (Rapeseed/Sunflower/Mustard)
Method of Preparation:
1. MARINATE - Mix together yogurt, India in a Jar’s Indian BBQ Tandoori Tikka Paste, India in a Jar’s Ginger & Tamarind (Optional) and India in a Jar’s Garlic (Optional). Marinate the FISH/CHICKEN/LAMB/PRAWNS/PANEER/MUSHROOMS), green peppers and onions and set aside for half an hour. The longer the better for chicken and lamb.
2. SKEWERS/ ROASTING TRAY: Thread the (Fish/ Chicken/ Paneer/Lamb), green capsicum and onion pieces in an alternate pattern onto the skewers (Press them gently and bring them together as this will help to retain moisture) or place onto a large roasting tray.
3. PRE-HEAT- Pre-heat oven at 200C/392F/Gas 6.
4. COOK - Cook for 20-25 minutes/until almost done/golden. Cook on barbecue/grill/oven rotating the skewers and basting with oil a few times; till the (Fish/ Chicken/ Paneer/Lamb) is almost cooked.
5. MOIST- BASTE WITH OIL: Take out the tray from the oven and baste with oil (in order to keep it moist) and cook for another 10 minutes/ cooked through till the edges are blackened.
6. GARNISH- Sprinkle chat masala powder and garnish with raw onion rings, lemon wedges and fresh coriander leaves. Serve with steamed Basmati rice/ Raita. Enjoy!
TIPS:
Tikka uses boneless and skinless meat. To make Chicken Tikka or Paneer Tikka, use boneless chicken or paneer cut into 1½ cubes. Allow more time to marinade for Chicken and Lamb. Reduce marination time by half for Fish, Paneer and Vegetables. Cooking time may also vary Fish, Chicken, Lamb Prawns and Vegetables.

4. BUTTER CHICKEN MAKHANI CURRY: SERVES 4 to 6

•  500 GMS BONELESS CHICKEN CUT INTO 1.5 INCHES EACH
•  HALF CUP THICK YOGHURT
•  70 GMS OF INDIA IN A JAR’S INDIAN BBQ TANDOORI TIKKA PASTE
•  3 CUPS of CHOPPED TOMATO (Fresh or Tin)Pureed in a Blender
•  4 TABLESPOONS BUTTER
•  3 GREEN CARDAMOM
•  1 GRAM OF MACE
•  1 TEASPOONS OF 'INDIA IN A JAR’S' GARLIC PASTE
•  HALF TEASPOON OF INDIA IN A JAR’S GINGER AND TAMARIND PASTE
•  SALT TO TASTE
•  ¼ TSP DRIED FENUGREEK LEAVES ROASTED AND CRUSHED
•  1 TABLESPOON SUGAR/HONEY or TO TASTE
•  4 TABLESPOONS FRESH SINGLE CREAM/DOUBLE CREAM (Milk Cream)
• 50 GRAMS OF CREAMED COCONUT/COCONUT CREAM.


METHOD OF PREPARATION

FOR TIKKA PREPARATION
1. MIX- Whisk yoghurt gently by adding 30gms of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE
2. MARINATE & REFRIGERATE - Add meat pieces and mix well. Cover with cling film and refrigerate for 2 hours.
3. SKEWERS - ROASTING TRAY - PREHEAT - Put the meat onto skewers or on a roasting tray and cook in a preheated oven (200C/392F/Gas 6) for 15 minutes or until done.
4. MOIST- BASTE WITH BUTTER- Baste the meat pieces with butter and cook for another 2 to 5 minutes and keep aside.

FOR SAUCE/GRAVY PREPARATION
1. Heat 2 tbsps. butter in a deep thick bottomed non-stick pan on low fire.
2. Throw in the 3 Green cardamom and 1 gram of mace and cook till fragrant.
3. Add INDIA IN A JAR’S Ginger & Tamarind Paste and Garlic Paste and sauté for 1 minute.
4. Add tomato puree and remaining (50 gms) of India in a Jar’s INDIAN BBQ TANDOORI TIKKA PASTE and cook, stirring occasionally for 15 to 20 minutes.
5. Add 2 tbsps. of butter and cook for few more minutes. Add dried Fenugreek leaves, sugar/honey, coconut cream and milk cream and mix well.
6. Check for salt and add salt if required.
7. Add the chicken tikka pieces and cook for further 3 to 4 minutes. Garnish with cream and serve hot with Basmati Rice/Pulao Rice/Indian Breads/Bread/Chips etc. Enjoy!

TIPS:
Try by replacing chicken with Paneer, Lamb, Prawns, and Vegetables. Cooking time may vary. Reduce marination time by half for Fish, Paneer and Vegetables. Add lukewarm water if the gravy becomes too thick and not cold water. Do not cook for long after adding cream.

Recipe for India in a Jar's British Korma Paste

INDIA IN A JAR - BRITISH KORMA – serves 4

• 500 grams diced chicken
• 2 table spoons of oil
• 1 medium sized onion finely diced
• 1 tea spoon of finely chopped ginger
• 1 Jar of - India in a Jar’s BRITISH KORMA condiment paste
• 500 ml of coconut milk,
• 60 ml of double cream
• 60 grams of coconut cream
• 1.5 to 2 tea spoons of sugar
• 5 grams cooked (boiled) and ground cashew nut paste (optional)

METHOD OF PREPARATION

1. In a thick bottomed pan heat 2 table spoons of oil.
2. Add 1 medium sized onion finely diced and cook till soft and tender.
3. Add 1 tea spoon of finely chopped ginger and cook for 2 minutes
4. Add 1 jar of India in a Jar’s BRITISH KORMA Condiment paste and cook for 3 minutes on slow flame.
5. Add 70 ml of lukewarm water and cook on medium flame till sauce thickness.
6. Add 500 grams diced chicken and cook until the chicken has been coated and sealed with the sauce.
7. Add 500 ml of coconut milk, 60 ml of double cream, 60 grams of coconut cream and 1.5 to 2 tea spoons of sugar. Add salt to taste.
8. Cook on medium flame for 20 minutes or until the chicken is cooked. Garnish with cream and serve hot with rice /bread etc.

TIPS:
 Try replacing chicken with lamb, prawns, fish or vegetables. Cooking times may vary.
 Can add 5 grams cooked (boiled) and ground cashew nut paste for extra flavours.
 Can add 1 table spoon of India in a Jar’s Sweet Mango Chutney for extra flavour.
 Can add 1 table spoon of India in a jar’s Sweet Aubergine Chutney for extra flavour

www.IndiaInaJar.com
www.gkoo.co.uk

Recipe for India in a Jar's British Korma Paste

INDIA IN A JAR - BRITISH KORMA – serves 4

• 500 grams diced chicken
• 2 table spoons of oil
• 1 medium sized onion finely diced
• 1 tea spoon of finely chopped ginger
• 1 Jar of - India in a Jar’s BRITISH KORMA condiment paste
• 500 ml of coconut milk,
• 60 ml of double cream
• 60 grams of coconut cream
• 1.5 to 2 tea spoons of sugar
• 5 grams cooked (boiled) and ground cashew nut paste (optional)

METHOD OF PREPARATION

1. In a thick bottomed pan heat 2 table spoons of oil.
2. Add 1 medium sized onion finely diced and cook till soft and tender.
3. Add 1 tea spoon of finely chopped ginger and cook for 2 minutes
4. Add 1 jar of India in a Jar’s BRITISH KORMA Condiment paste and cook for 3 minutes on slow flame.
5. Add 70 ml of lukewarm water and cook on medium flame till sauce thickness.
6. Add 500 grams diced chicken and cook until the chicken has been coated and sealed with the sauce.
7. Add 500 ml of coconut milk, 60 ml of double cream, 60 grams of coconut cream and 1.5 to 2 tea spoons of sugar. Add salt to taste.
8. Cook on medium flame for 20 minutes or until the chicken is cooked. Garnish with cream and serve hot with rice /bread etc.

TIPS:
 Try replacing chicken with lamb, prawns, fish or vegetables. Cooking times may vary.
 Can add 5 grams cooked (boiled) and ground cashew nut paste for extra flavours.
 Can add 1 table spoon of India in a Jar’s Sweet Mango Chutney for extra flavour.
 Can add 1 table spoon of India in a jar’s Sweet Aubergine Chutney for extra flavour

www.IndiaInaJar.com
www.gkoo.co.uk

Sunday, 23 October 2016

Be an Eagle : SEVEN LEADERSHIP PRINCIPLES TO LEARN FROM AN EAGLE...

BE AN EAGLE: *SEVEN LEADERSHIP PRINCIPLES TO LEARN FROM AN EAGLE....*

1. *Eagles fly Alone and at High Altitudes.*
They don't fly with sparrows, ravens, and other small birds.

*MEANING*; Stay away from narrow-minded people, those that bring you down. Eagle flies with Eagles. Keep good company.

2. *Eagles have an Accurate Vision.* They have the ability to focus on something as far as 5km away. No matter the obstacles, the eagle will not move his focus from the prey until he grabs it.

*MEANING*; Have a vision and remain focused no matter what the obstacles and you will succeed.

3. *Eagles do not Eat Dead things. They Feed only on Fresh Prey.*

*MEANING*; Do not rely on your past success, keep looking for new frontiers to conquer. Leave your past where it belongs, in the past.

4. *Eagles Love the Storm.*
When clouds gather, the eagle gets excited, the eagle uses the storms wind to lift itself higher. Once it finds the wind of the storm, the eagle uses the raging storm to lift itself above the clouds. This gives the eagle an opportunity to glide and rest its wings. In the meantime, all the other birds hide in the branches and leaves of the tree.

*MEANING*; Face your challenges head on knowing that these will make you emerge stronger and better than you were. We can use the storms of life to rise to greater heights. Achievers are not afraid to rise to greater heights. Achievers are not afraid of challenges, rather they relish them and use them profitably.

5. *When a Female Eagle Meets a Male Eagle* and they want to mate, she flies down to earth, picks a twig and flies back into the air with the male eagle in hot pursuit. Once she has reached a height high enough for her, she drops the twig and let it fall to the ground while she watches. The male eagle chases after the twig and catches it before it reached the ground, then bring it back to the female eagle. The female eagle grabs the twig and flies to a much higher altitude and drop the twig again for the male eagle to chase. This goes on for hours with the height increasing each time until the female eagle is assured that the male eagle has mastered the art of picking the twig which shows commitment. Then and only then will she allow him to mate with her.

*MEANING*; Whether in private life or business, one should test the commitment of the people intended for partnership.

6. *Eagles Prepare for Training;*
They remove the feathers and soft grass in the nest so that the young ones get uncomfortable in preparation for flying and eventually flies/  when it becomes unbearable to stay in the nest./

*MEANING*; Leave your Comfort Zone, there is No Growth there.

7. *When the Eagle Grows Old,*
His feathers becomes weak and cannot take him as fast and as high as it should. This makes him weak and could make him die. So he retires to a place far away in the mountains. While there, he plucks out the weak feathers on his body and breaks its beaks and claws against the rocks until he is completely bare; a very bloody and painful process. Then he stays in this hiding place until he has grown new feathers, new beaks and claws and then he comes out flying higher than before.

*MEANING*; We occasionally need to shed off old habit no matter how difficult, things that burden us or add no value to our lives should be let go of.

*YES, NEVER GIVE UP,*
*BE AN EAGLE, NEVER EVER GIVE UP !!!*

Friday, 21 October 2016

Tiverton Pannier Market

Take a look at @IndiaInaJar's Tweet: https://twitter.com/IndiaInaJar/status/789399762659192832?s=09

Tiverton Pannier Market

Take a look at @IndiaInaJar's Tweet: https://twitter.com/IndiaInaJar/status/789399762659192832?s=09

Wednesday, 19 October 2016

Dartmouth Food Festival 2016

Culinary Enthusiasts at Dartmouth Food Festival 2016 will join Chef  Collin Pereira for a Free Gastronomic Trip of India  and  experience the power and magic of culinary India in a Jar with a Dash of Devon.   #IndianInaJar #Curryadaykeepsworryaway

Tuesday, 18 October 2016

Cullompton Farmers Market

Culinary Enthusiasts at Cullompton Food Festival 2016 joined Chef Collin Pereira for a Free Gastronomic Trip of India  and  experienced the power and magic of culinary India in a Jar with a Dash of Devon.   #IndianInaJar #Curryadaykeepsworryaway

Monday, 26 September 2016

KILLERTON Cider and Apple Festival 2015

NAMASTE! Killerton cider and apple festival 2016 - OCTOBER 15TH T & 16TH . ‘India in a Jar’ will spice up the proceedings at the Killerton Cider and Apple Festival POWDERHAM FOOD FESTIVAL With a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Powderham Food Festival 2016

NAMASTE! Powderham Food Festival 2016 - OCTOBER 1ST & 2ND.  ‘India in a Jar’ will spice up the proceedings at POWDERHAM FOOD FESTIVAL With a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.
CURRY A DAY KEEPS WORRY AWAY!
A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Friday, 23 September 2016

Cullompton Food and Drink Festival

NAMASTE! Cullompton Food & Drink Festival 2016 - October 8th - India in a Jar will spice up the proceedings at the Cullompton Food and drink Festival with a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

The BIG Sheep

NAMASTE! THE BIG SHEEP – CHRISTMAS FARMER’S MARKET – GIFT & CRAFT FAIR 2016 – DECEMBER 3RD, 10TH, 17TH & 21ST. India in a Jar will spice up the proceedings at the THE BIG SHEEP – CHRISTMAS FARMER’S MARKET – GIFT & CRAFT FAIR with a Dash of Devon! Fire up your creativity with family and friends.

Join the Top Hat Fun Chef Collin D Pereira on a FREE culinary Tour of India to experience the magic and power of culinary India in a Jar. This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Checks- No Jet Lag!

Embark upon perhaps the most innovative & versatile curry food jar to hit the UK shores! Made with real fresh Devon meat and real fresh Brixham fish and local vegetables these multi-purpose, ready-to-eat jars are a curated “must on your list” experience that represents an imaginative take on India and its rich culture. Ancient Indian wisdom, generation old family recipes, finest Indian spices and British produce come together in perfect harmony in an exciting new avatar.

A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds!
Om Santi!

Thursday, 1 September 2016

Wellington Food Festival

Namaste! Fire up your creativity with family and friends this summer! Showcasing Our New INDIAN BBQ TANDOORI TIKKA PASTE and BRITISH KORMA!
DIY - Chicken Tikka Masala- Butter Chicken (Chicken Makhani) - BBQ Tandoori Chicken- BBQ Chicken Tikka- BBQ Vegetable Tikka - BBQ Paneer Tikka - BBQ Vegetable Shashlik - Paneer Shashlik
DIY – BRITISH KORMA PASTE- Korma is nation's favourite curry as Brits shun spicy tastes. An overwhelming 73 per cent of adults enjoy a curry, making Indian food the nation's favourite cuisine...................
....................SPLASH-DRIZZLE-DIP.................RUB-COOK-MARINATE..........COSTS LESS THAN A LIPSTICK!
A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds! Om Santi!

Saturday, 27 August 2016

British Korma Paste with recipe by India in a Jar

Namaste! By popular demand we are launching our BRITISH Korma paste.
Namaste! UK FACTS: Korma is nation's favourite curry as Brits shun spicy tastes. An overwhelming 73 per cent of adults enjoy a curry, making Indian food the nation's favourite cuisine...................
Chicken tikka masala has been claimed to have originated in Glasgow and is among the UK's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.
But there is no standard recipe for Tikka masala and Korma; a survey in UK found that of 48 different recipes, the only common ingredient was chicken.
TIKKA MASALA AND KORMA RECIPES
REINVENT- REDISCOVER- TIKKA MASALA & KORMA with India in a Jar.............
Om Santi!

Cookery Demonstrations By Collin Pereira of India In a Jar with a Dash of Devon!

Namaste! Am amazing day of Cookery Demonstrations by Collin Pereira of   India In a Jar with a Dash of Devon, Indo-Devon Pasties and Pies, Indo-Shi (Sushi),  Food is Fun and more this Bank weekend at South Devon Food Festival Om Santi Santi Santi!

Wednesday, 24 August 2016

Turmeric - The Spice of Life.

The One Spice Everyone is googling today! FRESH TURMERIC - THE SPICE OF LIFE- with BLACK PEPPER IN COCONUT OIL.
TURMERIC HAS A COUSIN...........GINGER...........WITH TAMARIND FROM KERALA. MEDICINAL FOOD  by India in a Jar with a Dash of Devon. WWW.GKOO.CO.UK

Turmeric - The Spice of Life. TURMERIC AND BLACK PEPPER WITH COCONUT OIL

The One Spice Everyone is googling today! FRESH TURMERIC - THE SPICE OF LIFE- with BLACK PEPPER IN COCONUT OIL.

TURMERIC HAS A COUSIN...........GINGER...........WITH TAMARIND FROM KERALA. MEDICINAL FOOD  by India in a Jar with a Dash of Devon.


http://www.greenmedinfo.com/blog/turmeric-produces-remarkable-recovery-alzheimers-patients




Ginger and Tamarind

The One Spice Everyone is googling today! FRESH TURMERIC - THE SPICE OF LIFE- with BLACK PEPPER IN COCONUT OIL.

TURMERIC HAS A COUSIN...........GINGER...........WITH TAMARIND FROM KERALA. MEDICINAL FOOD by India in a Jar.

Thursday, 28 July 2016

Indian BBQ Tandoori Tikka Paste

Fire up your creativity with family and friends this summer! Showcasing Our New INDIAN BBQ TANDOORI TIKKA PASTE at Devon Street Food Festival in Ilfracombe!
DIY - Chicken Tikka Masala- Butter Chicken(Chicken Makhani)- BBQ Tandoori Chicken- BBQ Chicken Tikka- BBQ Vegetable Tikka - BBQ Paneer Tikka - BBQ Vegetable Shashlik - Paneer Shashlik and more....................SPLASH-DRIZZLE-DIP.................RUB-COOK-MARINATE..........COSTS LESS THAN A LIPSTICK!
A treat to the senses! Dig in! Be thrilled! Let the spirit of India in a Jar enliven your taste buds! Om Santi!

Friday, 22 July 2016

Friday, 15 July 2016

India in a Jar at Newton Abbot Market today.

Take a look at @IndiaInaJar's Tweet: https://twitter.com/IndiaInaJar/status/753902088661377024?s=09

Tuesday, 12 July 2016

Chef Mitch Tongs experienced the power and magic of culinary India in a Jar with a Dash of Devon!

Namaste! Famous Chef Mitch Tonks of Brixham, Devon and his friend joined the FREE Culinary Tour of India by ‘India In a Jar’ with a Dash of Devon at the Brixham Sunday Market! It was an honour and pleasure for me to take Chef Mitch Tonks and his friend on a gastronomic trip of India that required NO PASSPORT- NOT TICKET-NO CUSTOMS-NO FRISKING –NO JET LAGS. I am pleased that you enjoyed the trip and left with enough jars to indulge…. including the Goan Pork and The volcanic Naga. Om Santi!
Read More About Famous Chef Mitch Tonks here: http://www.mitchtonks.co.uk/

Friday, 24 June 2016

Okehampton Food and Music Festival 2016

Join us on Free Culinary Tour of India at Okehampton Food &  Music Festival tomorrow! This gastronomic trip requires No Passport - No Ticket - No Visa - No Frisking - No Customs Cheks- No Jet Lag! www.Indiainajar.com

Thursday, 23 June 2016

India in a Jar with a Dash of Devon!

Join us on Free Culinary Tour of India.... No Passport - No Ticket - No Visas required  for this gastronomic trip!                           www.Indiainajar.com

Friday, 10 June 2016

INDIA IN A JAR ON BBC RADIO DEVON:

Namaste! INDIA IN A JAR ON BBC RADIO DEVON: Listen to a short interview of Chef Collin Pereira of 'India In a Jar' with a 'Dash of Devon' by BBC presenter Andy Breare on BBC Radio Devon. Date: 04-06-2016 (from time slot 1:38:30 onwards....) www.IndiaInajar.com Om Santi!
http://bbc.in/1ZCbtTD
http://www.bbc.co.uk/programmes/p03w43vq

Thursday, 9 June 2016

Thursday, 21 April 2016

VENISON IS NEVER TOO DEER - Health Benefits of eating Venison Meat: Devon Venison Chutney, Venison Chutney, Venison Pickle, India in a Jar, Devon

VENISON IS NEVER TOO DEER: Health Benefits of eating Venison Meat: Devon Venison Chutney, Venison Chutney, Venison Pickle, India in a Jar, Devon

Health Benefits of eating Venison Meat: Devon Venison Chutney, Venison Chutney, Venison Pickle, India in a Jar, Devon Venison, Devon Venison by India in a Jar, India Venison Chutney, India Venison Pickle,VENISON CHUTNEY MADE IN DEVON, DEVON VENISON CHUTNEY MADE IN DEVON, EXOTIC VENISON CHUTNEY, EXOTIC VENISON PICKLE.
Health benefits of eating venison are several although its a red meat like beef and mutton, it is in a class of its own.
Eating Venison for Iron: If you want to savour on meat that has less calories and fat, then venison is your best choice. It is rich in iron; hence you will have plenty of mineral responsible for manufacture of blood packed in a steak of venison. The amount of iron in venison is significantly high. This is important for people who suffer from iron deficiency.
Eating Venison for Vitamin B12 to Prevent Pernicious Anaemia: This game meat is a rich source of Vitamin B12. For your information, Vitamin B12 is also called cobalamin and is a water soluble vitamin with various roles in the body
Eating Venison for Body Building :Proteins are responsible for body building. Venison is rich in proteins. Obviously, all meats have proteins but one advantage with this meat is that it is lean, unlike meat from some other animals with red meat like cows. Red meat is associated with bad cholesterol hence most nutritionists will advise you against taking red meat. Instead, they advocate for white meat such as chicken and turkey. Venison is in a class of its own, though a red meat.
Eating Venison for Diabetics : The B6 vitamin in venison is crucial especially for diabetics who have a problem with regulation of blood sugar in their body. This vitamin will help in the conversion of carbohydrates, a function that is essential for a sustained release of blood sugar in the body. Venison contains low, unsaturated fats. Unsaturated fats generally refer to fats that are liquid at room temperature. You would normally find this kind of fat in nuts and fish and vegetable oil. So when you eat venison, you get the same benefits of unsaturated fat as though you are eating fish or nuts. Unsaturated fats on the hand are mostly found in animal fats and are solid at room temperature.
DESCRIPTION: A treat to the senses! Inspired by a mum the finest Indian spices, ancient Indian wisdom and British Devon venison is used to produce this unique delicious tasting tantalizing blend.Your ready-to-eat multi-purpose curry food jar. Made by hand in Devon, UK in small batches this is the most innovative and versatile food product to hit the UK shores. The venison is already in it and the ancient Indian blend of spices, vinegar and salt give it a long shelf life. Ancient Indian wisdom, generations old family recipe and real fresh Devon meat come together in perfect harmony in an exciting new avatar. Our venison is fully traceable and comes from Devon farms. Ready-to-eat artisan Indian cuisine in a jar. All-in-one; chutney, pickle, marinade, relish, spread, condiment, curry, curry paste….This venison curry pickle chutney in a jar is dangerously addictive and you can splash, drizzle, dip, marinate, and cook. Venison or deer meat, has been a part of the diet since the days of the Pilgrims.  Delicious with almost everything these multi-purpose jars are a curated “must on your list” experiences that represents an imaginative take on India and its rich culture. Tap into the medicinal benefits of Indian ingredients. Your multi-purpose medicinal curry food jar! Curry a day keeps worry away!      Add the delicious taste of the venison curry pickle chutney to any everyday hot or cold meal, BBQ or snack. Mix it with rice or mayonnaise or salad for that detectable great Indian flavour. These ready-to-eat jars make a tasty accompaniment to your favourite curry, your favourite cheese, great with breads, poppadum’s, mix with mash potatoes and fry into croquettes, stir in coconut milk and heat for an instant curry in 2 minutes or just put some in a sandwich for the quickest lunch ever. Perfect to fire up creativity in your kitchen with family and when you want an instant meal when friends drop by. Enjoy it as a side with your favourite drink to diminish the burn; “the lemon to your Tequila”. Dig in! Be thrilled! Let the spirit of INDIA IN A JAR enliven your taste buds!   
INGREDIENTS: Venison Meat(72%),Mixed Spices,Cumin,Fenugreek,Juniper Berries,MUSTARD,Onion,Tomato,Salt,Curry leaves,Ginger,Garlic,Acetic Acid(E260),Chilli,Cloves,Cardamom,Cinnamon,Black Pepper,Coriander,Vegetable oil,Red Currant,Preservative(E211).

Sunday, 17 April 2016