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At the time of writing, Turmeric was a sponsor of the Cambridge Foodies blog.

Few people have had a career quite like chef Kamal. Starting at the prestigious Taj Hotel in India, he then trained at an Indian Michelin restaurant in Mayfair, for eight years. It is no wonder why I have heard almost constant praise from not only satisfied customers but fellow chefs around Cambridge, with some even describing him as a “genius”.

Many of you may already have had the pleasure of experiencing his culinary skills back when he ran the monthly tasting events held at the Indian Ocean, in Histon. I have visited twice myself and I often wonder how he manages to provide such a wide range of exquisite dishes for such a competitive price.

There is clearly something special about chef Kamal and up until recently I thought I could only experience his skills by waiting for the monthly event in Histon, but it turns out he has now started a catering and collection service, based in Cherry Hinton, by the name of Turmeric.

The menu is small and concise with a clearly defined vegan, vegetarian, and non-vegetarian menu. The collection days are Friday and Sunday, which means you need to make yourself available for the service and plan ahead.

The business is run from his home in Cherry Hinton, which will no doubt save a fortune in overheads. These savings are then passed onto you. As you can see above, dishes are well priced when compared to your local takeaway. I was keen to see whether there was a difference in quality too.

We were gifted a selection of different items from his menu to try. Expect many classic dishes that you may be familiar with, such as samosa’s and biryani, along with traditional Indian cuisine, like daal makhani and gulab jamon. I was particularly excited to explore, especially the chicken chettinad and the lamb rogan josh.

Dal Makhani

I started off with some samosa’s, naan, and daal makhani. I am a big fan of the makhani, a popular dish commonly known as the Butter Chicken.

The daal makhani was something truly special. I have been on record saying that my favourite daal is the black daal served at Dishoom (Permit Room) but the one from Turmeric has a much deeper flavour while also having the same thick creaminess. It went perfectly with the accompanying naan but was versatile enough to compliment anything it touched…I think we have a new daal champion! 🤩

The naan was cut into quarters, making it easy for dipping and to share. They were soft with crispy edges. The samosa had a much thicker shell than what many people will be used too but you are rewarded with a tightly packed spongy centre, made from potato, spices, and veg.

Lamb Rogan Josh & Biryani

The Rogan Josh was another favourite of mine. I used the vegetarian biryani for a rice base to give a more complete curry experience.

The Rogan Josh had a lovely natural colour that came with a decent portion of finely chopped lamb. Each cube was tender, with a lovely pink colour in the middle. There was a comforting, warm, spicy glow that slowly built up throughout the dish – it was stupendous.

The biryani was made with peas, carrots, and corn, adding a familiarity that felt almost like a tribute to British cooking. The rice had an earthy depth that kept up with some of the best biryanis in town.

Chicken Chettinad

Chicken chettinad is a popular South Indian dish made from a coconut milk base. Kamal’s take on this was excellent. I was especially fond of its creamy texture and tangy flavour but also pleasantly surprised by its spicy kick. The chicken was served in large tender chunks, that were swimming in a refreshingly sweet coconut sauce…Impossible to resist!

Kale Chat

The kale chat is a common street food in India and seems to be popping up everywhere in Cambridge at the moment. Made from kale, spinach, tamarind, yogurt and chutneys, it is a refreshing dish with an exciting crunchy texture and cool yogurty creaminess. I have seen many variations of this dish and though this wasn’t the most striking in terms of presentation, it tasted great.

Chicken Malai Tikka

The chicken malai tikka comes in a pale colour, far different from the red and pink chicken tikka you may be used too. This is due to the chicken being marinated in a creamy yogurt, to give it a smooth velvety texture that really works. I enjoyed this slightly different take on the classic dish and I’ll be keeping my eye out for it again in the future. A good option for anyone looking to try something slightly different without going too wild.

Conclusion

At the start of this review, I wondered how Turmeric would compare to your average Indian takeaway. Turmeric requires you to plan ahead and collect on a Friday and Sunday, limiting your scope to order. Suddenly deciding that you fancy a takeaway on a Tuesday night isn’t going to work but if you have the foresight and are willing to drive to Cherry Hinton, then you are rewarded with an excellent value meal that is a cut above the rest.

The food is personally prepared by a chef with Michelin restaurant experience and is a fascinating (and delicious) exploration through Indian cuisine. Each dish is made with precision, love and care, while being carefully sourced to be eco-friendly and local. Perfect for experienced foodies or someone looking to explore beyond the usual British Indian cuisine we all know and love.

Turmeric is the thinking man’s Indian!

Don’t forget to follow his page for more info.

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