Indian food in Britain is moving well beyond the traditional curry night. Today’s diners are looking for bold global flavours, greater authenticity and dishes they can mix, match and share. Recent industry research suggests that 90% of UK consumers are open to trying global flavours, while 57% would like the option to combine different cuisines. Indian food remains one of the country’s two biggest world-food categories, with 45% of consumers saying that products inspired by a specific Indian region feel more authentic.[1]

The growth of modern Indian operators shows how that demand is changing the market. Mowgli now has 26 restaurants, while Indian street-food and café brand Chaiiwala is approaching 100 UK sites. Meanwhile, the success of all-day concepts such as Dishoom has helped reposition Indian food as something to enjoy at breakfast, lunch, dinner or on the go—not simply as an evening curry.[2]

Indian cuisine also fits naturally with several of the formats shaping contemporary menus: street food, small plates, sharing dishes, food to go and plant-forward eating. Plant-based orders in UK quick-service restaurants rose by 56% in 2024, while vegetarian orders increased by 64%, making versatile vegetable-led options increasingly valuable to operators.[3]

That is where Ayesha Foods comes in. Its handcrafted foodservice range includes samosas, spring rolls, onion bhajis, pakoras, cutlets, seekh kebabs, shami kebabs and dumplings, with portions ranging from a 20g bite to a substantial 150g jumbo. That gives operators an easy way to turn current demand for authentic, shareable and portable food into practical, profitable menu ideas.

Here are four ways to get started.

1. Serve them as starters and sides

Start with the classics. The larger handcrafted samosas and spring rolls work as starters, sides, snacks or accompaniments to a main. Serve two or three per portion with a mint and coriander chutney and a tamarind chutney. The contrast between the fresh, herby dip and the sweet-sour one gives guests something to talk about. The range covers vegetable, meat, chicken and paneer lines, so you can cater for different diets from one section of the menu.

For a lighter dish, try a bhaji or pakora salad. Place three to five 30g onion bhajis or pakoras on a bed of mixed leaves with cucumber, tomato and red onion. Finish with a mint and coriander dressing. The warm, crisp bhajis against cool, fresh salad make a satisfying light meal that suits lunch menus and guests who want something lighter.

Chef’s tip: add a squeeze of lime and a few pickled red onions to lift the salad and cut through the richness.

2. Put them into street food and food to go

Street food sells because it is quick, portable and full of character. Ayesha Foods offers a Food to Go and Street Food range that suits cafés, takeaways, events, education, healthcare, hotels, pubs, stadiums and wider hospitality. Three ideas to try:

• Shami burger: Turn the 60g Shami Kebab (chicken or meat) into a burger. Serve it in a soft brioche bun with crisp lettuce, tomato and red onion. Finish with sweet chilli or mint and coriander sauce.
• GF vegan onion bhaji burger: Use the 100g gluten free vegan onion bhaji in a suitable bun with fresh salad and your choice of chutney or sauce. It gives you a strong plant-based option that needs very little extra work.
• Seekh kebab wrap: Wrap one 70g chicken or meat seekh kebab in a soft tortilla with crisp mixed salad and red onions. Add a cool mint and coriander sauce. It is generously portioned, easy to hold and ready to eat on the go.

For grab-and-go counters, the jumbo range is hard to beat. The 150g Jumbo Vegetable Spring Roll and the 100g Jumbo Punjabi Samosa both work well in a simple paper sleeve. They suit stadiums, events, takeaways, fish and chip shops, cafés and forecourts, where customers want something substantial they can eat with one hand.

3. Build sharing platters with selection packs

Sharing dishes encourage guests to order more and stay longer. Ayesha Foods offers two selection packs made for exactly this.

The GF Indian Vegetarian Selection is gluten free and vegan. Build a colourful sharing platter and keep the different pieces clearly separated, so guests can see what they are choosing. Serve it with two or three vegan dips and a fresh salad.

The GF Indian Meat Selection features Chicken Shami Kebab, Meat Shami Kebab and Meat and Potato Cutlet, all made with quality ingredients and traditional spices. Serve it with dips and salad in the same way.

Chef’s tip: use a dark slate or board so the golden and deep brown pieces stand out. Vary the dips in colour and add lemon wedges, sliced red onion, cucumber and tomato for freshness. A platter that looks generous sells itself when it passes other tables.

4. Go small with 20g bites for buffets and events

Portioning matters at functions, and the 20g handcrafted savouries make it simple. This bite-size range covers samosas, spring rolls, kebabs, pakoras and cutlets, and it suits buffets, sharing platters and finger food menus. It also works well for hospitality, events and corporate catering.

Mix the different shapes and colours on one large platter, then add bowls of sweet chilli and a rich, dark dipping sauce. Garnish with fresh coriander and cherry tomatoes. The variety looks impressive, yet you only need to portion and serve. That saves prep time when you are feeding a crowd.

Start with one idea and build from there

You do not need to rewrite your whole menu. Pick one format that fits your venue, whether that is a bhaji salad for lunch, a shami burger for the pub, a jumbo samosa for the counter or a 20g platter for your next event. Test it, see how guests respond, then add more.

Ayesha Foods handcrafts each product for foodservice, so you get consistent portions and authentic spices with very little preparation. That leaves you free to focus on what chefs do best: building dishes that look good, taste great and keep guests happy.