Mr Singh's Bangras


Cracking comments!

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 they hit the shelves please get in touch -

“Over the years, I’ve tried a lot of “cross cultural” foodstuffs and have usually been disappointed. So often, the Indian influence is toned down as if to not scare sensitive English palates. That’s not an issue here. 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 widen involuntarily. However, at the point you think they’ve gone too far, the sweetness of the apricot - and a little orange peel - kicks in to round the whole thing off. And all the time that’s happening, you can still savour the moist, all-round piggy gorgeousness of the meat. It would be fair to say then that I’m a convert, and also that I finished the day in much brighter mood than I began. Mr Singh’s Bangras will soon - with luck - be appearing in select supermarkets…” Neil Davey, Lambshank Redemption

“…..the delicious Bangra bangers, which I woke up on Saturday morning with a craving for that could not be satiated. BANGRAS! I wanted them. Beautifully spiced and deliciously firey pork sausages from a recipe that has been handed from grandfather to grandson. I am told that they will be available soon for the public, of which I count myself a patient member.” Niamh Shields, Eat Like a Girl

“……Unlike an amazing sausage I had for breakfast last week at The Cinnamon Club. There I was treated to a spicy number called a ‘Bangra’. The heat moves onto your palate quite gently, although it a little strong for breakfast. I reckon it’s a great BBQ idea.” William Sitwell, Editor, Food Illustrated