Kashmiri Tikka Paste: Just a few teaspoons can be added to meat or veggies and you have the makings of a great curry. The more paste you use, the spicier the curry will be. Coconut milk, yogurt and ghee all work as a base. The oils in this paste may naturally separate. Give it a stir before use.About Masaalon (translating to ‘condiments’ in Hindi) began its life in my home kitchen based up in Donegal during the COVID-19 national lockdown. As a result of the pandemic, owner Conor was forced to move home after spending some time living in New York. Back living at home with no job, the only place he found himself was the kitchen. Working with ingredients available in the local Asian supermarket, Connor began experimenting with recipes, jarring them and selling on to family members and friends. People kept coming back for more and more, he had his mum demented in the kitchen everyday. Thier local artisan shop got in contact and became interested in stocking the products. Before he knew it, it snowballed. Connor has always been a fan of anything sweet and flavoursome to add his meals, this is where his small obsession with chutneys developed. Chutney originated in the Indian subcontinent and all their recipes are inspired by their culinary traditions. They use no colourings, preservatives or any of that other nasty stuff. All Masaalon products are vegan and coeliac friendly. Their mantra is that every spice and ingredient has a purpose, and they all work together in harmony to produce a little jar of goodness. Each product is extremely versatile and can be used on just about anything.