Welcome to Honey Garden Sauces

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.

Friend of localfoodadvisor.com

We have been recommended by Local Food Advisor

Localfoodadvisor.com is UK's #1 local food website with over 160,000 visitors per month, listing the top 4000 award winning producers, suppliers and Farmers Markets in the UK and Ireland - all of whom have won major awards, been recommended by Celebrity chefs or have UK Organic certification.

Petersfield Food Festival

The event, held on 5th & 6th June, will feature the best in locally grown food and produce, cookery demonstrations from top chefs and whole host of activities. This festival is all about celebrating the rich variety of food available in the East Hampshire area and laying it out before thousands of visitors.

The event will run from 10am – 10pm on Saturday 5th June and from 10am – 4pm on Sunday 6th of June.

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.

Curry Saucery : a new concept in curry

The British nation has gone barmy over curry... A new Mintel survey, just out confirms that curry is not only Britains most popular dining out and take-away foods, it is rapidly becoming our most often cooked-at-home ethnic meal, with supermarket curry ingredient sales increasing by a massive 20% per annum. All in all we spend some £3 billion every year on our curry. It is undoubtedly our favourite food.

Now local curry restaurateur, Lodue Miah, has come up with a brand new concept in home curry cooking, which is bound to succeed. Designed to satisfy even the most discerning curryholic, Mr Miah has developed a range of eight fresh chilled curry sauces and a mint dip, which are now being distributed to food outlets all over Great Britain. Its not only a first for the local area, it's a first for Britain.

Lodue Miah is owner of one of Hampshire's top restaurants, the Madhuban Tandoori, 94 Station Road, Liss. Listed amongst its Top 100 restaurants nation-wide (out of 8,000 contenders) by the prestigious Good Curry Restaurants' Guide, the restaurant has been serving top curries to discerning diners for the last twelve years.

Repeatedly asked by his customers why the curry sauces, available in tins and jars for years, have never captured that elusive restaurant taste, and determined to find out the answer, Mr Miah set out to develop a home cooking sauce that was indistinguishable from those at his restaurant. In fact he has come up with eight. And they are the most popular curries nationwide at the curry house. They are KORMA, TIKKA MASALA, BHOONA, HOT MADRAS, JALFREZI, THAI RED, THAI GREEN and BALTI. There is also a MINT RAITA DIP.

Marketed under the name MADHUBAN (meaning Honey Garden) Mr Miah has started producing his sauces in a purpose-equipped factory in the Hampshire Village of Liss.

The sauces are freshly hand-made to Mr Miah's secret restaurant recipes, and are immediately packed into lidded plastic tubs and fast chilled. The sauces will keep for up to twelve weeks under refrigeration. They are available in a rapidly increasing number of specialist delicatessens, grocers and butchers. The sauces are easy to use, the home cook simply adds the chosen sauce to raw chicken, meat, seafood or Vegetables and cooks until ready, achieving a restaurant-style Korma, Tikka Masala, Medium Bhoona, Hot Madras, Jalfrezi or Balti.

Says Lodue:
"At my Madhuban restaurant, we pride ourselves on our truly authentic curry flavours. We use only the best fresh herbs, spices and ingredients, with no artificial flavourings. It's the same with these sauces. They are not only unique; they are the real alternative to the takeaway. So they don't just taste like the real thing, they are the real thing."

The Madhuban range has been endorsed by Britain's best selling curry cookbook author and TV celebrity chef, Pat Chapman, founder of the renowned Curry Club.