Anila’s sauces are based on a traditional family recipe, made from the freshest ingredients in small batches. Discover why there really is no other taste that matches Anila’s range of luxury curry sauces. Free from added sugar, dairy, gluten, onion, garlic, artificial colours, additives and preservatives, they are simply the best. Cooking slowly with twenty-three different spics, using traditional methods to give a homemade quality just like “Mum makes”. Anila said: “I believe I can bring delicious tastes and flavours to people looking to create authentic Indian food without the fuss. .”
Born in Zimbabwe as the eldest of five children and the first grandchild, Anila started her culinary skills at a very young age, helping her great grandmother, grandmother and mum. She watched and helped her grandmother grind spices and make curries, pickles and chutneys and even poppadums as part of growing up in a large family and connecting with the extended family at weekends and festivals. Cooking from scratch from going to the market, getting ingredients, grinding spices and preparing a variety of dishes from breakfast to lunch and dinner in a large family was how Anila’s passion of cooking began.
Anila arrived in London in 1977 and qualified as a Medical Secretary. Armed with a background of Indian culinary skills and recipes she brought from home she was spending her weekends cooking an array of dishes, snacks and sweets. With her love for cooking interesting meals from all over the world, she started experimenting and adapting an age old recipe to create meals easily after work.
Anila has always been an advocate of efficiency and time reducing methods which first prompted her to make and store the sauce, to enable her to make a curry in minutes. Time was precious as a full time working mother of two and the sauce provided the perfect answer. Many hours were spent weighing, cooking, tasting and sampling before she perfected a quality sauce epitomising some of her qualities that encouraged her to start the business.
It enabled her to prepare a traditional Indian meal within half an hour. She is a perfectionist and a good judge of taste and flavours. Her cooking was always popular among friends and family for whom she frequently cooked elaborate meals. What surprised them was how well organised she was and how she could conjure up complex meals in little time – the secret was the sauce!
In early 1992 Anila had the idea to fill the sauce in jars and put the idea to colleagues at work. It was well received, and this encouraged her to make small batches for them and to sell to the community. In Easter 1992 Anila launched 4 varieties of curry sauce as a premium product at a craft fair with sampling. The success was phenomenal and well received by people with a busy help writing a term paper lifestyle and those looking for an exclusive, authentic Indian taste in their own home.
In 1997 having been made redundant as a PA Secretary, Anila founded her own company sharing delicious tastes and flavours of Indian cuisine. “I love food and variety to experiment with different flavours and combinations which enabled me to enhance the sauces, giving a variety of regional tastes.”
Anila travels frequently to India and on one of her trips she was fascinated by the Tendli Pickle made in Goa. It is a vegetable from the gourd family (Ive Gourd) called Tindori which is available in abundance throughout India under different names. Anila produced this pickle and called it Tindori Pickle. This was so delicious that it won the Gold Award at the Great Taste Awards 2005 and went on to win the Best Speciality Award for the South East.
Whilst on this trip she also was inspired to make a green curry sauce. She created the Goan Green Curry Sauce to be mild and fragrant to go with vegetables and seafood. This sauce is very popular and won the Silver Award in the Great Taste Awards 2006. The Goan Green Sauce won a 3 further awards, It won the Gold Award in the Great Taste Awards 2009, Best Vegan Product 2011 and The Free-From Awards 2012.
People often ask Anila why she does not use onion or garlic. This is due to the belief that these heat-producing foods can excite the passions and lead the mind away from a constant awareness of spirituality. Using neither garlic or onion in cooking increases clarity and focus in our meditation. Most Hindus are vegetarian and some do not eat onions and garlic.
Today more and more people have an intolerance to both onions and garlic as well as sugar, dairy and gluten. Not only are Anila’s sauces tasty and full of flavour they are free from these ingredients making them suitable for those with food intolerances and conditions such as IBS and most recently for those on a FODMAP friendly diet, thereby serving a wider audience. We hope you will try some and enjoy them as much we do.
We cook in peace, so that the serene vibrations can infuse the food. We bless our food before we eat, giving thanks to the Giver of All.