MR SINGH’S BANGRAS

A marriage of two of Britain’s great loves - sausages and Indian food, Mr. Singh’s Bangras are quite unlike any other sausage.

These delicious spicy sausages have been lovingly reproduced by Harnam’s grandson, Daljit Singh and The Cinnamon Club’s Executive Chef Vivek Singh.

The lightly spiced Original Bangra sausage combines sweet onions, coriander, cardamom, chillies and garam masala to create an intense, smoky and spicy sausage.

Drawing inspiration from Mughal-style complex and aromatic cooking, Vivek developed a lightly spiced Date & Apricot recipe to complement the Original. This binds the richness of the stone fruits, dried orange peel and ginger with traditional North Indian spices.

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“The Bangra was first created in the 1940s in Shimla by Harnam Singh - organic butcher and chef to the Indian army.

The recipe has been passed down through the Singh generations from the foothills of the Indian Himalayas to London.”