Indian Restaurant Manchester - Pakistani & Halal Food - Zouk

Discover some of Zouk’s favourite dishes from across the Indian Subcontinent and transform your home cooking with this Ultimate Spice Lovers Gift Set. Join our chefs here at Zouk for a Masterclass  where you will create a range of delicious dishes to enjoy and recreate your favourites at home using our signature spice blends and recipes with step-by-step instructions.
This Gift Set contains: &#8211;
<ul>
<li>60g Garam Masala Spice Pot &#8211; King of Spices!</li>
<li>60g Biryani Masala Spice Pot &#8211; The Essential Spice for Rice!</li>
<li>60g Chaat Masala Spice Pot &#8211; The Taste of Indian Street Food!</li>
<li>60g Tandoori Masala Spice Pot &#8211; A barbeques best friend!</li>
<li>A £100 cooking class gift card</li>
<li>A Zouk apron</li>
<li>4 recipe cards</li>
<li>A Zouk engraved measuring teaspoon.</li>
</ul>
&nbsp;
Vegan Friendly
Shelf life: 18 months
Storage advice: Store in a cool and dry environment.
Recipes: For more inspirational meals that can be made with our spice blends, check out our <a href="https://zoukteabar.co.uk/blog/category/recipes">Recipe</a> section.

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<h1>Spicy Prawn Pakoras</h1>
<img loading="lazy" class="alignnone size-medium wp-image-1839" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/7.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" /><img loading="lazy" class="alignnone size-medium wp-image-1840" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/8.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>350g raw king prawns (shell on)</li>
<li>2 green chillies, deseeded and very finely chopped</li>
<li>3 garlic cloves, peeled and finely crushed</li>
<li>vegetable oil – for deep frying</li>
</ul>
Batter mix
<ul>
<li>150g gram flour (or plain)</li>
<li>½ tsp sea salt</li>
<li>½ tsp ground turmeric</li>
<li>½ tsp cumin seeds</li>
<li>½ tsp ground coriander</li>
<li>½ tsp garam masala</li>
<li>100-250ml warm water</li>
</ul>
Method:
<ul>
<li>Shell and devein the prawns leaving the tails intact.</li>
<li>Place in a large bowl with the chopped chillies and garlic, mix thoroughly.</li>
<li>Make the batter – mix the flour, salt and spices together in a bowl.</li>
<li>Create a well in the middle and add just enough water to make a thick, smooth paste and leave to stand.</li>
<li>Preheat the oven to the lowest setting and heat 6cm of oil in a deep saucepan to around 180 degrees.</li>
<li>One at a time, holding the prawn by their tails, dip them into the batter mix, coating them entirely.</li>
<li>Drop them into the hot oil and fry for 3-4 minutes until golden brown, turning once.</li>
<li>Drain on a tray lined with kitchen towel and place in the oven to keep warm until you’re ready to serve.</li>
<li>Serve hot with a fresh lemon wedge!</li>
</ul>
&nbsp;
<h2>Lamb Biryani</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1841" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/9.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" /><img loading="lazy" class="alignnone size-medium wp-image-1842" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/10.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>250g basmati rice</li>
<li>500g diced lamb</li>
<li>1 onion &#8211; finely sliced</li>
<li>3 medium tomatoes, diced</li>
<li>1/2 brunch fresh coriander finely chopped</li>
<li>1 tablespoon mint freshly chopped</li>
<li>100g ghee</li>
<li>3 slices of fresh lemon</li>
</ul>
Spices
<ul>
<li>6 cardamom pods</li>
<li>6 bay leaves</li>
<li>1 tsp cumin seeds</li>
<li>1 cinnamon stick</li>
<li>6 cloves</li>
<li>2 tsp biryani masala</li>
<li>1 tbsp chilli powder</li>
<li>1 tbsp ginger &amp; garlic paste</li>
<li>1/2 tsp turmeric powder</li>
<li>salt &amp; pepper to taste</li>
</ul>
Method:
<ul>
<li>Put the lamb in a large pan of water, bring to the boil and leave to boil for 15 minutes. Remove from heat and allow to cool.</li>
<li>Heat up another large pan, add the ghee and melt.</li>
<li>Add and sauté the bay leaves, cardamom pods and cinnamon stick for a couple of minutes.</li>
<li>Add onions and stir, after 5 minutes add in add ginger garlic paste. Continue to stir till onions brown, around 5-10 more minutes.</li>
<li>Add all the remaining spices and stir.</li>
<li>Add partially cooked lamb pieces, tomatoes and 100ml boiling water to the spices and cook for a further 5 minutes.</li>
<li>Add the rice and cook for a further 5 minutes.</li>
<li>Once the rice is half cooked add fresh mint, coriander and lemon, then steam on the cooker on a low heat for around 15 minutes until fully cooked. If the rice is a little dry at this stage a bit more hot water can be added.</li>
<li>Serve and enjoy.</li>
</ul>
&nbsp;
<h2>Punjabi Lollipop</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1833" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/1.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" /><img loading="lazy" class="alignnone size-medium wp-image-1834" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/2.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>16 chicken wings</li>
<li>1 tbsp ginger garlic paste</li>
<li>1 tsp salt</li>
<li>2 tsp honey</li>
<li>3 tsp pomegranate molasses</li>
<li>1 tsp tandoori masala</li>
<li>1 tsp black pepper</li>
<li>1 tsp cumin powder</li>
</ul>
Method:
Prepare the chicken wings
Firstly you need the separate the chicken wing and drum. Take a sharp knife and cut each wing in half at the joint. Remove the foot of the wing and the smaller bone, leaving the larger bone in place. Push the meat up the bone so that it is bunched up at one end, the drum part of the wing is fine as it is and is ready to be marinated.
Marination
<ul>
<li>Mix together all the remaining ingredients to create the marinade in a bowl. Ensure your bowl is large enough to fit the chicken wings also.</li>
<li>Add the chicken wings to the marinade and coat thoroughly to ensure fully covered.</li>
<li>Once the wings are marinated, leave for 15 to 30 minutes to absorb.</li>
<li>Carefully skewer the chicken wings onto bamboo or metal skewers.</li>
<li>Cook over hot charcoals for 10 to 15 minutes until cooked through and juices are running clear.</li>
<li>Serve with chilli or imlee sauce!</li>
</ul>
&nbsp;
<h2>Indian Chaat Salad</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1837" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" /><img loading="lazy" class="alignnone size-medium wp-image-1836" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/4.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>5 cups cooked chickpeas</li>
<li>1 cucumber peeled and diced</li>
<li>½ onion diced</li>
</ul>
For the vinaigrette
<ul>
<li>1/3 cup fresh squeezed lemon juice</li>
<li>1/3 cup vegetable oil</li>
<li>½ cup coriander</li>
<li>1/8 onion</li>
<li>1 garlic clove</li>
<li>3 tsp chaat masala powder</li>
<li>1-3 tsp Kashmiri chilli powder &#8211; depending on your spiciness preference</li>
</ul>
Method:
<ul>
<li>Combine all vinaigrette ingredients in a blender and puree until very smooth.</li>
<li>Combine chickpeas, diced onion, and diced cucumber in a large bowl.</li>
<li>Pour dressing over salad ingredients and mix well.</li>
<li>Refrigerate for 1-2 hours before serving, or until the flavours are well combined.</li>
<li>Serve either cold or at room temperature. Enjoyed as a main meal or as a side salad.</li>
</ul>
<h2>Spicy Margarita</h2>
<img loading="lazy" class="alignnone size-medium wp-image-1837" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/5.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" /><img loading="lazy" class="alignnone size-medium wp-image-1838" src="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6-300x213.jpg" alt="" width="300" height="213" srcset="https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6-300x213.jpg 300w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6-768x545.jpg 768w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6-1536x1090.jpg 1536w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6-416x295.jpg 416w, https://checkout.zoukteabar.co.uk/wp-content/uploads/2024/01/6.jpg 1748w" sizes="(max-width: 300px) 100vw, 300px" />
Ingredients:
<ul>
<li>50ml El Jimador</li>
<li>15ml Cointreau</li>
<li>15ml agave</li>
<li>30ml lime juice</li>
<li>40ml mango puree</li>
<li>1/2 birdseye chilli</li>
</ul>
To Serve
<ul>
<li>cubed ice</li>
<li>salt</li>
<li>chaat masala</li>
<li>lime wedge</li>
</ul>
Method:
<ul>
<li>Use the end of a rolling pin or something solid to bruise the chilli to release the flavours.</li>
<li>Add the crushed chilli to the bottom of the cocktail mixer and add El Jimador, Cointreau, agave, lime juice and mango puree.</li>
<li>Add ice, shake and double strain.</li>
<li>Serve in a rocks glass with cubed ice, rimmed with salt, chaat masala and a lime wedge.</li>
</ul>

Recipes

<h2>Garam Masala</h2>
Ingredients (allergens listed in bold): Coriander, Cloves, Star Anise, Chilli, Black Pepper, Bay Leaves, Sunflower Oil, Nutmeg, Cardamom
Allergy Advice:  Spices stored and packed in facilities that also handle celery, mustard, sesame and wheat. May contain traces of nuts.
Nutritional Information (per 100g): Energy: 1531 kj / 360 kcal, Fat: 1.1g, Of which saturates: 0.2g, Carbohydrates: 75g, Of which sugars: 35.5g, Protein: 10.1g, Salt: 0.13g
<h2>Chaat Masala</h2>
Ingredients (allergens listed in bold): Salt, Mango Powder, White Pepper, Sugar, Cumin, Coriander, Ginger, Citric Acid, Chilli, Mint, Turmeric, Asafoetida Hing.
Allergy Advice:  Spices stored and packed in facilities that also handle celery, mustard, sesame and wheat. May contain traces of nuts.
Nutritional Information (per 100g): Energy: 565 kj / 134 kcal, Fats: 3g, Of which saturates: 0.3g, Carbohydrates: 19.7g, Of which sugars: 9.1g, Protein: 3.3g, Salt: 25.21g
<h2>Biryani Masala</h2>
Ingredients (allergens listed in bold): Coriander, Cumin, Salt, Fennel, Chilli, Mango,  Fenugreek, Mustard, Turmeric, Black Pepper, Garlic,  Red Bell pepper, Citric Acid, Cinnamon, Cloves,  Ginger, Star Aniseed, Bay Leaves, Sunflower Oil, Nutmeg, Cardamom.
Allergy Advice:  Spices stored and packed in facilities that also handle celery, mustard, sesame and wheat. May contain traces of nuts.
Nutritional Information (per 100g): Energy:  1321kj / 318kcal, Fats: 15.2g, Of which saturates: 1g, Carbohydrates: 17.9g, Of which sugars: 1.1g, Protein: 12.4g, Salt: 8.94g
<h2>Tandoori Masala</h2>
Ingredients (allergens listed in bold): Coriander, Salt, Garlic, Cumin, Chilli, Cinnamon, Fenugreek, Onion, Celery, Cloves, Ginger, Star Aniseeds, Silicon  dioxide, Citric acid, Fennel Seeds, Paprika, Black Pepper, Bay Leaves, Sunflower Oil, Nutmeg, Colours  E124, E102, Green Cardamom
Allergy Advice:  Spices stored and packed in facilities that also handle celery, mustard, sesame and wheat. May contain traces of nuts.
Nutritional Information (per 100g): Energy: 1022 kj / 246 kcal, Fats: 9.7g, Of which saturates: 0.6g, Carbohydrates: 17.9g, Of which sugars: 2.5g, Protein: 10.4g, Salt: 20.8g

Ingredients & Nutritional Information

From our kitchen to yours; this is the ultimate all-year-round gift that keeps on giving for the spice lover in your life.

Zouk’s Culinary Explorer's Gift Set

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