Bakkavor, the UK’s leading provider of fresh prepared food, has teamed up with Tesco to launch an indulgent new Tesco Finest Indian Banquet range, just in time for National Curry Week (6–13 October 2025).
Bringing the vibrant flavours of India to kitchens across the UK, the range is designed for shoppers who love the experience of a curry night but want to elevate it with premium ingredients and creative twists. Inspired by traditional Indian feasts, the Tesco Finest Indian Banquet makes it easy to lay on a spread of bold curries and indulgent sides that feel every bit as special as a restaurant meal, but with all the comfort and convenience of home. Perfect for sharing as each product serves two people, it’s about creating moments of togetherness and making curry night the highlight of the week.
The line-up includes three mains and four sides, designed to be mixed and matched for a true banquet experience:
- Butter Chicken – smoky, creamy and comforting
- Makhani Chicken – rich, silky smooth and aromatic
- Slow Cooked Beef Madras – fiery, full-bodied and satisfying
And to complement:
- Paneer Makhani Samosa – Handmade crisp pastry filled with soft paneer and spice
- Slow Cooked Black Dahl – hearty lentils slowly simmered with extra butter to finish
- Melt-in-the-Middle Onion Bhajis – a modern twist on the classic snack, oozy & delicious
- Jewelled Pilau Rice – fragrant grains infused with spices and cranberries topped with caramelized onions
Laura James, development controller at Bakkavor, said: “Our team has worked hard to create a range that brings together much-loved classics and exciting twists on Indian cuisine. With Tesco Finest Indian Banquet for two, customers can enjoy the indulgence of a restaurant-style meal with the convenience of enjoying it at home – the perfect way to celebrate National Curry Week.”
Available in Tesco stores nationwide, the new Tesco Finest Indian Banquet range invites shoppers to discover bold, authentic flavours and share a special dining experience without the hassle of cooking.
