Curry Cuisine takes on top competition

AN INDIAN foods firm in Dewsbury hopes to spice up supermarket shelves with a range of new dessert sauces.
Curry Cuisine, based in the Bretton Street Enterprise Centre, has developed the products with help from Sheffield Hallam University.
Boffins from the institution’s inhouse consultancy service Design Futures worked on the packaging for the firm’s new Scrummee range.
Curry Cuisine applied for a £2,500 innovation voucher from Kirklees Council to get some help with the product launch.
The sauces, including plum and star anise and mango, cardamon and ginger, are made using combinations of spices popular in Indian cooking.
Sheffield Hallam’s centre for food innovation first helped on the nutritional side and then Design Futures came in to get the products ready for sale.
A major retailer has already snapped up three flavours.
The range is also being sold locally and was on sale at the recent Great Yorkshire Show.
Curry Cuisine started out as a cookery school in 2007 with the aim of passing on the secrets of authentic Indian cooking.
The firm branched out into making pickles, chutney and sauces, leading to contracts to supply shops including Harvey Nichols in Leeds. 
Company operations director Paresh Tejura said: “These sauces are classic cooking combinations, but are being used in a new and exciting way.
“People may not associate Indian food with dessert sauces.
“However, this range uses spices which are commonly used in Indian cooking,” he added.
“We believe we’ve developed a product with real ‘oomph’ that will invigorate a forgotten category on the shelves.
“And we wouldn’t have been able to develop these products as effectively without the university’s food and design expertise.”
Curry Cuisine operation director Paresh Tejura is pictured with his new products alongside John Sorsby and Emma Johnson of Sheffield Hallam University’s centre for food innovation.

Share this post