At Lion, our new product development is heavily aligned with trends, and what chefs want and need from sauces. This is why we have created a new range of sauces that fit the bill when it comes to Contemporary Indian cuisine … Fast forward to 2019 and Indian food has seen something of a renaissance. The Michelin Guide reported earlier this year that “modern and progressive” styles of Indian cuisine were sweeping across the high-end restaurants of South-East Asia. This trend is being mirrored in the UK, with “Contemporary Indian” one of the five fastest-growing cuisines in the eating out sector, according to research by MCA. Sharp, with a dark flavour, this tamarind sauce is fantastic in curries – especially a creamy, coconut-based variety, or a veggie dhal. It’s been almost three years since Yawar Khan, head of the Asian Catering Federation (ACF), predicted 50% of curry houses in Britain, around 17,000, would close by 2027.

Serve a pot of this fragrant sweet chilli sauce on an Indian sharing platter board, or drizzle on skewers of tandoori grilled prawns (or paneer, as a veggie alternative) with slices of tomatoes and green peppers. Ingredients: Glucose-Fructose Syrup, Sugar, Water, Spirit Vinegar, Honey, Modified Maize Starch, Dried Garlic, Garlic Puree (Water, Dried Garlic, Acidity Regulator (Citric Acid)), Salt, Dark Soy Sauce (Soy Sauce (Water, Soya Beans, Wheat, Salt, Ethanol) Water, Salt, Sugar), Lemon Grass, Lime Leaves, Ginger Puree, Lime Juice Concentrate, Red Birds Eye Chillies, Dried Red Pepper, Crushed Chilli, Preservative (Potassium Sorbate). Creating food to go? Be inspired by the humble chip butty – but with an Asian twist. Load a chapati with saag aloo, drizzle with Indian Spiced Lemon Dressing and wrap up like a burrito. Infuse fish with this aromatic baste, which has a roasted spice and coriander flavour with a masala profile. Marinate overnight before grilling and serving with steamed basmati rice or potatoes.The reason? Chef shortages and rising costs were to blame, along with a change in consumer demands for more lighter, healthier dishes, incorporating fish and vegetables, and genuinely authentic regional food. There was a need for innovation and creativity – fresh recipe inspiration and new takes on classics. Storage: Store in a cool dry place. Refrigerate after opening and consume within 4 weeks from opening and by date of best before end.