Bristol · Est. 2018 · Hand-batched in copper
A pantrystolen fromgrandma's kadai.
Six regional Indian sauces. Toasted whole spices. Zero stabilisers, zero shortcuts — just slow, joyful curry.
Our pantry
Pick your passport.
Cooking sauces. Spice pastes. Gifting boxes. Three doors into one obsession.
The collection
Six sauces.
One billion dinners.
Classic Tikka Masala
The one that started the obsession.
Kashmiri Shahi Korma
Saffron, almonds, mountain silence.
Kerala Green Coconut Curry
Backwater breeze in a jar.
Chana Masala
Old Delhi street, bottled.
Goan Vindaloo
Vinegar, garlic, and the fire.
Spicy Mango Coconut
Alphonso meets bird's-eye chili.
From a kitchen table —
A humble
British-Indian
love story.
Chapter 01
It started with a wobbly kitchen table.
In 2018, Anaya and Sam moved into a damp Easton flat with a single induction hob and a grandmother's recipe book held together with elastic bands. They cooked Sunday dinners for friends. Friends asked for jars to take home. The jars never came back empty.
Chapter 02
We outgrew the flat, not the recipes.
Two years and one patient landlord later, we moved into a railway arch in Bedminster. We bought our first proper copper kadai. We still toast every spice whole, in nine-hour batches. We have never, ever bought a pre-mixed paste.
Chapter 03
A pantry the whole island found.
Today we ship to 40,000 homes across the UK and stock the world-food aisles you actually trust. The kadai is bigger. The recipe book is the same — still held together with elastic bands.
Hand-batched
Nine-hour copper-pan cook
Plant-forward
Vegan-by-default, gluten-free
No nasties
No stabilisers, no shortcuts
Whole spice
Toasted & ground in-house
#thebombaypantry
As seen on
your For You page.
POV: my flatmate finds the korma
Sunday roast, but make it Bombay
RUN don't walk — aisle 4
9-hour curry in 40 minutes
Tag #thebombaypantry on your cook-along and we'll repost the best. Chosen ones get a free Collector's Voyage box.
Join the cult
This week in the Pantry
Saffron,
almonds, silence.
Our Kashmiri Shahi Korma is built from a Srinagar family recipe — Pampore saffron, almonds peeled by hand, no cream, no shortcuts. Released in batches of 800.
Gifting
A gift that
travels India
in six jars.
Numbered, hand-finished, foil-stamped. Wrapped in our charcoal mailer with a handwritten card.
Explore gifting
Limited · 480 made
Collector's Voyage
£89 · six jars
Chef's choice
Reserve Trio
£45 · three jars
From the pantry
Letters from our kitchen table
"The Kashmiri Shahi Korma transports me back to my grandmother's kitchen. The balance is divine."
"I'm Indian. I'm sceptical of jarred sauces. This Tikka Masala is the closest I've had to homemade outside of home."
"Made the vindaloo for friends. Three texts the next day asking where I bought it. Bombay Pantry forever."
Taste the
soul of India.
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