We are having such fun cooking from The Spice Pack Collection and all the dishes have come out brilliantly. The smell is divine and Rob, who is very fussy, is particularly impressed. All our visitors are wowed when they smell the box – we’ve been too possessive to share any with others, as yet!
As a natural therapist I particularly appreciate the healthy aspect of each dish, none of which compromise on taste. Good ingredients freshly cooked makes a big difference.
We’re going on holiday with three other couples in a couple of weeks and going to take the pack with us to cook some dishes together.
Peshwari Naan Mix
Our Pure Punjabi Peshwari Naan Mix makes delicious leavened flatbreads, with a sweet filling of almonds, pistachio, golden sultanas, which is traditionally served at very special occasions (weddings, feasts & banquets). You can make this for someone very special!
Contains 2 sachets – one for the Naan dough mix, and one for the filling, which contains a generous 270g of all the dried filling ingredients: dried fruits, almonds and pistachio nuts and sugar, and makes 4 medium or 5 small size naans. Simply add fresh milk and oil. Brush with melted ghee or butter when cooked. Method instructions come through via email, after purchase.
Available singly, or as packs of 2 so that you always have them to hand!
Nothing artificial and made by us for you.
Peshwari Naan is traditionally a special occasion/feast bread, and comes from the region of Peshawar, Punjab.
Once part of Punjab, India, the region of Peshawar has a rich food culture and history. Following the partition of Punjab in 1947, Peshawar is now in Pakistan (…North India has a very rich history!), and one of it’s specialities for which it is renowned in the West is this delicious flatbread.
The delicious sweet filling is folded and rolled into the dough and cooked under the high heat of a ‘tandoor’ (or very hot grill), or can be baked on a cast iron pan. Once cooked it is usually brushed with melted ghee or butter.
Naan Bread can be a plain Naan, but also comes in many other variations, such as Methi Naan (Fenugreek), or with stuffings such as Keema Naan or Paneer Naan, (stuffed with Paneer which is a soft creamy cheese. Read our blog on ‘How to make Paneer’).
Overview of the region of Peshawar
1818 – 1901: Peshawar became part of the Sikh Empire in 1818 when Maharajah Ranjit Singh captured the region, and then Peshawar was official annexed to the Sikh Empire in 1834. From 1846 until 1901 the Sikh Empire was under British rule (so this included Peshawar).
Peshawar is approximately 172km west of Rawalpindi (a region of which our late mother/grandmother often spoke, and to which she used to travel from Jallandhar – a large city near her maternal village). My late grandmother lived in Punjab pre-partition* and so the borders and regions look very different to the ones we see and know today.
*Partition happened in 1947 and (in very brief summary) was the process where India was divided to create a new country of Pakistan. This was the largest man-made human migration in history (14 million people) and 1 million people died in the process with terrible destruction and bloodshed. West Pakistan was formed in the North western corner of India – Punjab being a large part of area that was affected- , and East Pakistan was formed by dividing the region of Bangladesh
- Peshawar is also known as ‘the city of flowers’ and got it’s nickname during the Mughal rule in the 1500’s when Mughal emperors built many garden and forts decorated with trees, shrubs and flowers.
- Throughout history
For more information and sources:
https://cdgpeshawar.gov.pk/about-peshawar/
https://www.pbs.org/thestoryofindia/gallery/photos/11.html
| Weight | 260 g |
|---|---|
| Options | Pack of 2, Single sachet |
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