The Bangra was first created in Shimla, a hill station in Northern India by Mr Harnam Singh in the 1940s.
The secret recipe has been passed down the generations and is now being produced for all to enjoy by Harnam’s grandson, Daljit Singh.
Bangras are made with selected cuts of the most succulent, tender British Farm Assured pork.
Faithfully recreated by Daljit from Harnam’s original pork recipe, this is the sausage that started it all.
Deep flavours and sweet spices, the aroma of cardamom and onion mingles with the uniques smokiness of cloves.
Adapted from the original recipe, the spices in this pork variety have a Middle Eastern influence, similar to those of a traditional Tagine.
Rich dates and apricots are added to dried orange peel and ginger to create a strong well-rounded flavour.
Some sausage-related fun.
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Posted by Daljit
February 18th, 2010
We’ve been sampling Bangras for a little while and have had some really great comments from critics. If you would like to find out where you can try them before...
Posted by Daljit
February 12th, 2010
We were in India recently and were really taken by the roadside painted ads - they have this wonderful naive quality. We found an artist who was a little bemused...
Posted by Daljit
February 12th, 2010
We are just about to hit GO and put Mr. Singh’s Bangras into production so please get in touch to go onto our mailing list, to find out about events,...
Posted by Tess
February 8th, 2010
“….the rich date taste is what hits first, and then the spice kicks in. We’re talking proper heat, the sort of bite that fills the mouth and makes the eyes...
Posted by Tess
February 8th, 2010
We’ve been frequenting a number of London’s growing underground/hidden kitchens…..theres a plethora across town now. There’s a real diversity in the spaces, cuisine and budget - they appear to be...
Posted by Daljit
August 13th, 2009