Help is at hand for onion-intolerant curry lovers in the shape of Anila’s authentic curry sauces. But don’t let this dissuade all the rest of you from sampling this delightful product.
Anila Vaghela bases her recipes for Anila’s curry sauces, chutneys and pickles on the dishes she creates for her family, and does not use onions and garlic.
“Many people mistakenly believe that all curries contain onion and garlic, and curry-lovers could be missing out on their favourite foods because of this belief,” said Anila. “But I don’t use alliums in my cooking or my products, and they are proving very popular.
“It’s only relatively recently that I’ve realised there are a lot of people who are intolerant or allergic to alliums like onion and garlic. Of course they are very happy to find that my products don’t contain alliums.”
Check out Anila’s sauces from speciality food shops in the area or online via www.anilassauces.com
Anila’s sauces are based on traditional Indian recipes, and are gluten-free, dairy-free and have no added sugar. Suitable for vegetarians and vegans, they are also free from onions and garlic, which suits people who are intolerant to alliums.
Anila’s sauces have won ten Great Taste Awards, and earlier this year her Spicy Korma Curry Sauce scooped a Free From Food Award.
Anila’s distinctive and delicious range of mouth-watering ‘handmade’ chutneys, pickles and dips are made with single fruits and vegetables, and team up perfectly with a variety of dishes, snacks and cheeses.
