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.
Vivek Singh - Chef
Vivek Singh spurned family expectations to follow his father’s footsteps and become an engineer and surprised them instead by announcing his intentions to be a chef. After graduating from catering college, he joined the Oberoi Hotel group as a specialist in Indian cuisine. He first worked at their flight kitchens in Mumbai where 2000 meals were produced a day for various airlines. He then moved to the Grand hotel in Calcutta where he was fast-tracked to become the Indian chef of the Oberoi’s flagship Rajvilas in Jaipur- at the age of 26. Rajvilas was voted the most luxurious hotel in the world by Tatler in 2001.
Since first opening its doors in 2001, The Cinnamon Club has been redefining expectations of Indian cooking in UK; Chef Vivek Singh has always pushed the perceived boundaries with Indian food and has looked ‘beyond authentic’. He has successfully liberated Indian food from the straitjacket of tradition and crafted a brilliant marriage between Indian flavours and spicing and western culinary styles. Vivek’s dishes drawn inspiration from deep-rooted Indian tradition and then executed using op quality seasonal produce to create truly evolved dishes with layers of flavours and textures.
Vivek’s award-winning food has earned the Cinnamon Club in Westminster its place as one of the destination restaurants of London and has established itself as the most famous Indian restaurant in the world.
Following up on the success of Cinnamon Club, Vivek and his team launched Cinnamon Kitchen and Anise in The City in November 2008. This establishment offers the same great food and drink with ethos of creativity and innovation in more relaxed surroundings.
Vivek is widely believed to be one of the most articulate Indian chefs of his generation; he has written 4 books and his most recent book titled Curry- Classic and Contemporary was published in November 2008 by Absolute Press. He is a familiar face on television with regular appearances on BBC’s Saturday Kitchen and UKTV Food’s Market Kitchen.
Vivek lives in south London with his wife Archana and children Eshaan and Maya.
Vivek is responsible for extending Mr. Singh’s range and has crafted the beautifully rich Date & Apricot variant to complement the Original Bangra.
Daljit Singh - Founder & Grandson
Thirteen years ago grandson Daljit Singh founded Digit, one of the most established digital design agencies existing today. Though the acclaimed company has always put innovation first Daljit is enjoying looking to the past for the development of this authentic project. This refreshing product development needs little brand development - and isn’t at the mercy of clients! How refreshing indeed.
Formerly Founder and Creative Director of Digit, Daljit is an active board member with the following committees and establishments: The British Council Design Advisory Group, an advisor for Design Industry Skills Development Plan for the Design Council, a member of the London Innovation Strategy Committee, NESTA’s Graduate Pioneers Programme and Onedotzero Board of Directors. Daljit has recently been invited to join ‘Creative Industries Luminary for London’ and was featured in The FT’s Top Creative 50 for two consecutive years.
Find Daljit Singh on posterous.com
Bangras are available at the following Tesco outlets and the relevant online Tesco.com areas. Please enquire if you can’t see them on shelf:
ABINGDON EXTRA
ASHFORD MIDDLESEX
BARKING
BARKINGSIDE
BASILDON EXTRA
BISHOPS STORFORD
BOREHAMWOOD EXTRA
BRACKNALL
BRENT CROSS HENDON WY
BRENT PARK
BROMLEY BY BOW
CHELTENHAM
CHESHUNT
CIRENCESTER EXTRA
CLACTON
COLNEY HATCH EXTRA
DUNSTABLE
EALING BROADWAY METRO
EDGWARE METRO
EGHAM
ENFIELD SOUTHBURY RD
FELTHAM
FELTHAM DUKES GREEN
FINCHLEY
GOODMAYES EXTRA
GREENFORD METRO
HACKNEY METRO
HACKNEY MORNING LANE
HAMMERSMITH
HARLESDEN METRO
HARLOW CHURCH LANGLE
HARLOW EDINBURGH WAY
HARROW 1
HARROW 2
HATFIELD
HAYES BULLS B/DGE EXT
HENDON
HENLEY
HERTFORD
HIGH WYCOMBE
HOOVER BUILDING
HURST PARK
LEA VALLEY EXTRA
LEYTON
LEYTONSTONE
MALDON
NEW MALDEN EXTRA
NEWBURY
NORTH
BICESTER 2
OSTERLEY EXTRA
OXFORD 2
PINNER
PONDERS END EXTRA
READING EXTRA
READING WEST EXTRA
RICHMOND METRO
RICKMANSWORTH
ROMFORD GALLWS CN EXT
SANDHURST
SLOUGH WELLINGTON EXT
SOUTH TOTTENHAM
SUNBURY EXTRA
SUTTON CHEAM
SUTTON-CHEAM EXTRA
SWINDON EXTRA
TWICKENHAM EXTRA
UPTON PARK METRO
WATFORD EXTRA
WHITTON METRO
WINDSOR
WOKINGHAM
WOODFORD GREEN
YEADING EXTRA
YIEWSLEY METRO
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
The London based brand and design consultancy, The Partners who we engaged to develop the identity and packaging have done an amazing job of getting Bangras under the noses of...
Posted by Daljit
August 13th, 2009