Tuk In has launched a range of curries-in-a-naan, which offer consumers a mess-free and self-contained way of enjoying curry on the go.
The snacking innovation will initially be available in three flavours, all using chicken: mild korma combines a rich and creamy sauce with the distinctive sweetness of coconut; medium-heat tikka blends creamy tomato with added bite from chilli and paprika; while hot jalfrezi is a spicy mix of onions, tomatoes, peppers, cardamom, coriander, chilli and garlic.
All three recipes fuse taste and texture in a sealed wrap that offers consumers a naturally healthy, street food snack.
The authentic curries are made using British halal chicken breast, mixed with succulent pilau rice and sealed in soft naan bread. Using all-natural ingredients, Tuk In delivers a fresh-tasting and nutritious meal that is low in sugar, saturated fat and a good source of protein. The chilled packs have a ten-day shelf life and each 200g serving delivers a balanced and satisfying meal that is suitable for heating in the oven or microwave.
The new convenience food has been developed by former banking co-workers Tom Cropper and Sanjay Sood-Smith – a former contestant on the UK version of the reality television programme The Apprentice – and will allow fans of curry to indulge their passion regardless of where they are.
Sood-Smith said: “Everyone knows that the best way to eat a curry is scooping it up in a bit of naan. That’s why we came up with Tuk In curry-in-a-naan, to help you enjoy the delicious taste of curry no matter where you are. We hope the concept captures people’s imaginations and that Tuk In becomes your must-pack-snack. The brand embraces the flavours of far-flung places and you can still enjoy the taste of the exotic, even if you’re sat at your desk in Peckham!”
A significant portion of Tuk In’s commercial appeal, the brand said, is that the format can easily be adapted to suit different environments. This month, Thomson Airways has launched an exclusive 140g chicken tikka serving on its in-flight menu. Sanjay and Tom are also in negotiations for a five-year pan European foodservice contract, as well as developing bespoke serving portions for other potential customers.
Sood-Smith continued: “Our brand values make Tuk In the perfect solution for on-board hospitality, as well as other retail outlets. Convenience is an essential requirement in these fast-paced times and we deliver a really brilliant solution. In fact, Tom even dreamed up the curry-in-a-naan concept while travelling on a train during his university days at Cambridge, so our heritage is firmly rooted in travel!
“Both Tom and I want the brand to capture the vibrancy of contemporary Indian street food and marry this with traditional values of quality and wholesomeness. We all need food to keep us going whatever our daily routine, so tucking into food that’s made with real care and imagination makes sense to me. Tuk In appeals to those people who value convenience and authentic taste but who do not want to compromise their standards – and why should they?”
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