Paul and Rani Babra launched the Paul Babra range of chutneys in 2013 using flavours and spices which are truly evocative of Paul’s childhood in India.
Born in Jodhpur, northern India, Paul has many fond memories of his mother and aunts making traditional chutneys, preserves and pickles, filling his childhood home with heady aromas. Even today, the smell of a particular spice blend or a taste of a carefully concocted chutney takes him right back to that kitchen in Jodhpur.
Paul Babra chutneys are prepared in small, open-pan batches and use ingredients and spices seldom found in mass-produced products. The sweet–spice combinations are designed to complement common curry favourites, offering contrasting flavours and textures.
Paul and Rani have complemented their range of chutneys with dry spice mixes and savouries, all of which can found at farmers’ markets across Kent most weekends and direct from this website. A recent development is their collaboration with Faversham’s Brogdale Collections to create special spiced juices, including Pear & Rosewater, and Zingy Apple Juice.