Honey Garden Sauces are pleased to announce their new range of Madhuban Deluxe sauces.

Lodue Miah, master chef, who has developed the new sauces, says: “Our deluxe sauces benefit from slower, longer cooking & finer, more exclusive ingredients. Due to the high standards of our existing sauces & restaurant, our customers wanted to try new flavours, hence we decided to launch the Deluxe range. For example the Badami is the Madhuban Special, the signature dish from the restaurant. Due to its popularity in the restaurant, I decided to transfer it to the pots.”

The four new sauces are:

Deluxe Badami Sauce: A special luxury mild sauce enhanced with golden sultanas, roasted spices, saffron, almonds & creamed coconut. Badam (almond) was the Indian Mughal emperor’s favourite ingredient and this sauce contains Saffron, the world’s most expensive spice. Goan Curry Sauce for Fish: A mild sauce specially formulated to give exciting curry flavours to delicate fish & sea food, using light, gentle Goan spice & coconut. Sweet Tomato Chutney: Madhuban's Sweet Tomato Chutney is a refreshing & exhilarating change to the regular mango chutney. It not only looks good, being a translucent red colour, it tastes just amazing with a perfect balance of sweet, tangy tomatoes, a little chilli heat & aromatic spices. Tandoori Marinade: Madhuban have blended the perfect marinade spices with yoghurt to make the nation's favourite starter. Perfect for barbecues this summer!

Hampshire Food Festival Competition Winner – 20/08/10

Master chef and proprietor, Mr Lodue Miah and all the staff at Honey Garden Sauces, would like to congratulate Ilse Welton of Lovedean, Hampshire for winning Madhuban’s competition of a year’s supply (26 Pots) of our award winning curry sauces.

The question was “What does Bangladeshi word ‘Madhuban’ mean? The answer is Honey Garden.

The competition was part of the Hampshire Food Festival and hundreds of entries were received. Lodue Miah would like to extend his thanks for the interest shown and the continued support received.

Madhuban wins Gold Star ratings from UK's most renowned food awards -12/08/10

Two of Madhuban's products, the Balti and Hot Madras cook-in sauces, have won a One Gold Star rating from the Great Taste Awards.

Organised by the Guild of Fine Food, the Great Taste Awards is the national, benchmark food awards employing the country's most rigorous judging system, ensuring the fairest, most accurate and trusted results.



Madhuban cooks all of its curry and thai sauces from traditional recipes at its factory in Liss near Petersfield. Fresh vegetables and packaging for the sauces are provided by Hampshire-based suppliers. Master chef and proprietor, Mr Lodue Miah said: "We are delighted to know our sauces are amongst the most highly rated food produce in the country.'

Madhuban originally began to make the sauces due to restaurant customers asking if they could take the great taste with them when they were moving to another area of the country. Today, these authentic sauces are sold across Hampshire and the UK in butchers, delicatessens and farm-shops.

The 2010 GTAs has attracted a record number of entries. In total, 6,021 food and drink products were blind-tasted, tested and discussed during two months of intense judging by 350 judges, comprising food writers, chefs, deli and farm shop owners, food producers and buyers.

Food producers across the UK and Southern Ireland are celebrating their star ratings. One, two and three Gold Stars have been handed out to 1,576 deserving products, from the 1,350 small producers who entered this year. The 95 three Gold Star award winners are in the running for the major, regional and national awards. The 2010 Supreme Champion Trophy winner will be announced at the final at Fortnum & Mason in London on September 6th, where the ultimate three star products will be scrutinized by some of the country's most revered and feared chefs, food critics and as always, a smattering of celebrity!

The Guild of Fine Food's Bob Farrand commented of this year's entries: "It's so exciting to see the standards of food and drink in the British Isles go from strength to strength, year after year, providng that for those who enjoy great food - it's there to be discovered." Farrand continued: "We have worked hard to ensure our judging process is as robust as possible. Judging teams are balanced in terms of experience, background and even gender and every Gold Award winning entry has been independently proven to be of the highest standard."

Locally produced curry sauces at Petersfield Food Festival

Fans of both curry and locally produced food are in for a treat at the Petersfield Food Festival where East Hampshire’s acclaimed Madhuban Restaurant will showcase its range of cook-in sauces.

Mekail Miah, son of founder and master-chef Lodue Miah, will host a stall in Petersfield’s square during the festival on Saturday daytime June 5th and Sunday June 6th, 2010.


'Courtsey of Petersfield post’

Mr Miah said: ‘Curry might not be the first food people associate with rural East Hampshire, but Madhuban has been part of the local community since 1987. All of our range of sauces are made at our factory in Liss and we source only the best ingredients from local producers.

‘As a local food producer I am delighted to support the Petersfield Food Festival.’

Visitors to the festival will be able to sample a selection of tasters, freshly made by Mr Miah using Madhuban’s nationally acclaimed sauces, and they can also take a little of Mr Miah’s expertise away with them to try out in their own kitchens.

Mr Miah has created an innovative range of eight spicy, fresh, cook-in sauces, so that anyone can achieve the same authentic taste at home. Each recipe is hand-made by his chefs and is based on a dish developed for his restaurant.

Madhuban sauces are now widely available in local food shops, delicatessens and butchers’ across East Hampshire and nationally.


'Courtsey of Petersfield post’

The restaurant, on Liss’ Station Road, also provides an outdoor catering service for functions.

Madhuban Restaurant is also a member producer of Hampshire Fare and will be involved in the month-long Hampshire Food Festival in July to showcase regional food producers.

The Madhuban Tandoori Experience will give a unique ‘behind the scenes’ look at the kitchens of our award winning restaurant. Enjoy a lunch from a variety of tasting dishes with recipes explained by Master Chef, Lodue Miah.

Plus: Look out for our competition to win a year’s supply of Honey Garden Sauces (25 pots), as detailed in the Food Festival catalogue.

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Hampshire Food Festival 2010

The Hampshire Food Festival is a celebration of local food and farming taking place from 1st-31st July 2010. For further information on the festival and the ‘Madhuban Tandoori Experience’ and competition visit: http://www.hampshirefare.co.uk/food-festival.asp

Students cook up a treat for National Curry Week

Students and local food producers are teaming up to celebrate a landmark date for one of Britain’s favourite dishes.

Cooking classes at Churchers College in Petersfield took on an exotic flavour when students learned how to make authentic curries during National Curry Week with the help of a top Hampshire restaurateur.

A range of fun events is being held across the country to celebrate National Curry Week, which runs from 22 to 28 November.

So this was the perfect opportunity for the students to develop their life skills with a curry cook-off.

Dawn Perry, biology technician who teaches cooking at a Lifeskills Course at Churchers College, said: ‘Cooking is an important skill to prepare students for independent life at university and it’s great that they can learn to create one of the country’s most popular meals and support good causes in National Curry Week.’

Colin Morgan of E. Morgan & Sons, Lavant Street, Petersfield, provided 6lb of top quality fresh chicken to the class, along with 6 pots of authentic curry sauces stocked by the butchers. The students used a selection from the nationally acclaimed ‘Honey Garden’ range of eight different flavoured sauces, made by the Madhuban Restaurant in Liss.

Restaurant owner Lodue Miah, who created the sauces, said: ‘I am delighted to support National Curry Week by introducing young people to the pleasures of cooking and the taste of Asian food.’

Mr Miah based his innovative ‘Honey Garden’ sauce range of fresh, hand-made sauces on his own in-house repertoire. He developed them after fans complained they could not achieve the same taste at home with existing pastes and spice mixes.

An annual event since 1998, this year’s National Curry Week marks the 200th anniversary of the opening of the very first Indian Restaurant in London’s West End in 1809.

As well as promoting food from the Indian sub-continent, the week of fun events, promotions and record-breaking attempts also aims to raise money for charities combating malnourishment and poverty around the world. The Madhuban Restaurant, Liss will be donating to support the Curry Tree Charitable Fund during National Curry Week.

A recent poll by market researcher Mintel found that not only was curry the most popular dining-out food in the UK but was the ethnic food cooked most often at home.