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For over 50 years

The best asian food from around the world

Founded over 50 years ago in London by Taherally Rehmanji Suterwalla, TRS brought the finest authentic Asian foods to the UK. Today the business is managed by his five sons and the company has grown to become one of the largest suppliers of ethnic foods within the European market place.


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You may think Bhatura is just a bigger sized poori but it’s more than that. A nice bhatura has a slightly bready inside which is achieved by adding yeast or baking powder. A tiny amount of semolina will keep its big size stable. The key to make the bhatura rise like a balloon is enough gluten for flexibility and enough moisture and hot oil. Enjoy with hearty chole!

MADE FOR 4-6, Prep time: 30 min.
Resting time: 45 mins-1 hour


200g All-purpose wheat flour
20g semolina fine
80-100 ml lukewarm water
20g yogurt
1 tsp. sugar
1 tsp. dry yeast
½ tsp. salt
1 tbsp. oil
Oil for frying

1. Bring yogurt to room temperature 1 hour in advance. Soak semolina in a bit of water.

2. Mix lukewarm water with sugar and yeast and let stand for 10 minutes.

3. Place flour in a large bowl and make a hole in the middle. Mix in semolina, salt, yogurt and some of the yeast-water.

4. Gradually add more yeast-water and knead into a soft non-sticky dough. Knead for at least 10-15 minutes to form a good amount of gluten.

5. Lightly oil the surface of the dough and cover bowl with a damp cloth and let it rise in a warm place for about 45 minutes.

6. Roll out 50g of dough on an oiled surface. The patties must not be too thin, otherwise you will not get a bready interior. But they must not form a thick edge either, otherwise they will not rise.

7. In a wide saucepan, slowly preheat fresh oil until it reaches 185° C.

8. In the meantime, set a large spoon, a frying spoon and a large plate with kitchen paper aside.

9. Put one patty into the hot oil and gently press it under with a waving motion. As it starts to puff up, continuously pour hot oil over it with the spoon, until fully risen.

10. Flip the patty over and continue frying. Then lift out with the frying spoon and place on the plate with kitchen papers.

Serves 4 | Prep time: 30 min. | Pressure Cook: 15 min.

Chole – hearthy Chickpeacurry with black tea

400 g dried chickpeas
1/3 tsp. baking soda
600 ml black tea (Assam or other strong tea)
300g red onions, very finely diced
30g ginger garlic paste
300g tomato purée
2 green chilies, finely chopped
5 tbsp. ghee

Chole spice blend
3 tsp. coriander seeds
2 Indian bay leaves
1 black cardamom
1 ½ tsp. cumin seeds
1 tsp. black pepper
½ tsp. ajwain
2 tsp. Kashmiri chili powder (alt. paprika powder)
1 tsp. turmeric
½ tsp. amchoor
½ tsp. pomegranate powder (optional)

2 tbsp. oil
2 green chilies, halved
5g fine ginger strips
½ tsp. Of the chole spice blend

For garnish
coriander greens, chopped
onion rings, thinly sliced
1. Soak chickpeas overnight. At least 5 hours.

2. Bring chickpeas to boil in the soaking water with 1/3 tsp. baking soda until the viscous foam dissolves. Strain chickpeas and pour away the water..

3. Prepare a strong dark black tea and set aside. Grind the spices into a blend and set ½ tsp. of the blend aside..

4. Heat up your Pressure Cooker and add ghee..

5. Add onions and sauté for about 15 minutes until they start browning. Add ginger garlic paste and sauté until it no longer smells raw..

6. Add the chole spice blend to the onions and fry for 1 minute. Gradually add the tomato purée and sauté about 10 minutes until the gravy is very dark..
7. Add chickpeas, black tea and salt to taste..

8. Seal the Pressure cooker and cook 5 minutes on high pressure followed by 15 minutes natural release..

9. Open the Pressure cooker and check if the chickpeas are cooked. Mash a few chickpeas with a spoon to thicken the sauce. If needed, simmer for another 5 minutes to thicken the sauce. (let the chole rest for 1 more houre, so the chickpeas will darken their color even more.).

10. For the tarka, heat oil in a small skillet. Fry chiles, ginger strips and garlic until fragrant, adding ½ tsp. of the spice blend over the remaining heat for 30 seconds..

11. Pour tarka over finished chickpeas and garnish with fresh coriander greens and onion rings.
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