Letters
from the kitchen.
Caribbean food culture, founder reflections, the occasional recipe — and the very rare announcement. Written when we have something to say, not on a schedule.
From the kitchen.
The Journey of Kurma: One Recipe, Two Worlds
The 180-year story of Kurma, from the khurma of Bihar and the 1845 voyage of the Fatel Razack to the small-batch tubs we craft in Gloucestershire.
More from the pantry.
Born of Skilful Seasoning
Caribbean cooking was built by turning what was to hand into something unforgettable. A short look at the culture that gave us Kurma.
The Pag: The Small Window That Makes a Kurma
Dough, hot oil and a glaze with a mind of its own. Inside the slow, careful craft of handmaking Kurma in small batches.
Find Your Flavour: A Guide to Every Kurma
Sweet, savoury or somewhere boldly in between. A simple guide to every Kurma flavour and how to choose your first.
Five Ways to Enjoy Kurma
Straight from the tub is only the beginning. Five simple ways to enjoy Kurma, from the classic chai pairing to a rather good dessert.
Made to Be Given: Kurma as a Gift
Kurma has always been a gift first and a snack second. On Diwali, hampers and the quiet art of giving something with a story.
Welcome to the Journal
A note on why we built the Journal, and what you will find here. Stories, craft and culture from the home of premium Caribbean snacking.