Abul's Spice's Cuisine Explained

Abul in his kitchen

Some of the world’s finest cuisines have their cultural heritage embedded in the Indian sub-continent. Such a vast, complex variety of styles and methods of cooking has as much to do with habitual diets of indigenous peoples, as it does the availability of basic ingredients such as meat, fish, vegetables and even water.

The beginning of the Moghal era of the early 1600’s - a dynasty founded by a descendant of the Mogul ruler, Genghis Khan - meant that the ensuing movement of vast, marauding armies across India to secure lands, also fuelled an emerging hot-pot of culture and traditions. This undoubtedly helped shape Indian cuisine as we have come to know it today.

The philosophy at Abul’s Spice is one that reflects the simplicity of much of India’s methods of cooking. Of course, the use of quality herbs and spices are at the heart of every meal produced in their kitchen. Not too much, not too little.

Welsh Lamb, locally sourced and the best to be had, is central to many of Abul’s traditional offerings, such as his Royal Tikka Bhuna. The Nawabi Welsh Lamb typically reflects Abul’s own take on the traditional Bangladeshi Nawabi. Where possible, fresh ingredients are sourced locally and each dish is prepared with care and attention by a dedicated and likeminded kitchen team.

Chef Abul chooses his spices from carefully selected, specialist suppliers, and only the finest make their way into flavoursome curries and biriyanis at Abul’s Spice Indian Restaurant.