While British Indians often add rice to soak up the spice in their curry, in India, particularly in the south, it is much more common to add rotis or chapatis. That is not to say rice cannot be used and we have many varieties for those who enjoy it with their dish.

To produce an authentic Indian kari (the original word for curry), a few key spices need to be obtained including turmeric, garam masala, cumin seeds, coriander powder, cinnamon, red chili cardamom, ginger and mustard seeds.

Very few, if any, Indian restuarants in the UK produce authentic kari. Bonoo is one of a handful of restaurants that does.

∼Organic Ingredients∼

Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most sythetic fertilisers and pesticides.

Organic food lacks chemicals and has high nutritional value and superior taste. It has zero hydrogenated fat, which reduces the risk of heart-related ailments.

Because our ingredients are purchased from the source, our dishes are considered organic.

∼The Chefs∼

∼Why Bonoo? Well, Put Simply..∼

A Bonoo is a spiritual person who relies on intuition for decision-making. And with food a devotion to create Indian food as it is served in India. Food made with love of cuisine and not pre-prepared refrigerated curries that just need heating up which is so commonplace in the UK.

All our chefs were born and trained in India by culinary masters using authentic herbs and spices. This sets them apart from the British Indian chefs who create the dishes 99% of the population are conditioned to.

∼A Real Taste Of India∼

What we think of as ‘curry’ are dishes that have been cooked with curry powder and are typically pre-mixed flavours and UK-sourced ingredients. Dishes that would be almost unrecognisable in India, which use much more diverse blends of spices, ‘masalas’, all individually prepared and added as you cook so that the mixture is unique and varied, depending on the region and sometimes by specific kitchens.

Simply put, ‘curry’ is a massive oversimplificationof indian cuisine.

Each of Bonoo’s dishes have a unique blend of spices and original flavours of their own.

While British Indians often add rice to soak up the spice in their curry, in India, particularly in the south, it is much more common to add rotis or chapatis. That is not to say rice cannot be used and we have many varieties for those who enjoy it with their dish.

To produce an authentic Indian kari (the original word for curry), a few key spices need to be obtained including turmeric, garam masala, cumin seeds, coriander powder, cinnamon, red chili cardamom, ginger and mustard seeds.

Very few, if any, Indian restuarants in the UK produce authentic kari. Bonoo is one of a handful of restaurants that does.

∼Organic Ingredients∼

Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest. Prohibited substances include most sythetic fertilisers and pesticides.

Organic food lacks chemicals and has high nutritional value and superior taste. It has zero hydrogenated fat, which reduces the risk of heart-related ailments.

Because our ingredients are purchased from the source, our dishes are considered organic.

∼The Chefs∼

∼Head Chef Kasar∼

Kasar graduated in specialised Indian food preparation and started his career at the Hyatt Hotel in Delhi.

He was fast promoted to the position of senior chef at the Taj Hotel in Mumbai, before being snapped up by the owner of the Bonoo restaurant to further his potential.

Now with 15 years of experience and counting, Kasar is a master of Indian cuisine. His journey in the culinary world has been nothing short of extraordinary and his accolades speak volumes about his talent.

His innovative approach to blending spices and his ability to infuse dishes with his own unique interpretations have earned him widespread acclaim.

Kasar’s culinary prowess has been recognised on an international level with his crowning achievement being the prestigious London Curry Award for ‘best chef’.