My father opened Mumtaz in Bradford in 1979. I have run it for the last ten years. Roosma is the food from that kitchen, his Kashmiri and Pakistani recipes, ground into blends you can cook with at home.
Forty years at one stove.01
For over forty years people have driven to Bradford for a plate of my father's cooking. He built these recipes over a lifetime at the stove, tuning them dish by dish until they were his. That kitchen is where Roosma begins.
The kitchen's blends, at home.02
Running the restaurant, I watched good cooks give up on this food at home. Not for lack of skill. A curry wants eight or nine spices in the right measure, and a supermarket jar crushes all of that into one flat taste. So I took the blends we use behind the pass and packed them the way we cook: each one built for the dish it belongs to, ground and measured so the hard part is already done.
Nothing you can't pronounce.03
Every Roosma blend is the real thing from a working kitchen, not a softened version of it. His spices, his measures, made in small batches in Bradford. No fillers, nothing to bulk the packet. We handle the spice. You take the credit.
That's the story.Now you cook.
See the shelf →Direct to home cooks · Wholesale on request · wholesale@roosma.com