You’ll have heard me rave about Dips’ Nadiadee Lemon Chutney after discovering it at Kitchen Table Projects’ Artisan Springboard. I made some killer lettuce wraps with it by adding to yoghurt and using as a dressing, and they were GOOD.
I mentioned that I’d had the opportunity to speak with Hershil after an event they attended a few weeks back, and he was so passionate about the provenance behind their brand, that I wanted to give appropriate space to our chat. Happy reading!
Why did you start the business?
The main reason for starting the business was because the products we sell are products that we grew up with as children, and were much loved by both family and friends alike. From that point we started testing them out on people that we didn’t know, and were getting such an overwhelmingly positive response that a business was born.
How did you get started?
My parents own a bakery, so I thought it wouldn’t be too difficult to get this going – boy was I wrong! There is so much legislation surrounding pre-packaged food that I was totally unaware of to begin with, and it has been a very steep learning curve over the last couple of years to get things ready. Luckily I had the support of my wife and family. Also the foodie community is so supportive and helpful; you can just kick a question out there and get a reply from someone. I found the Enterprise Nation Food Exchange event very helpful when first starting too.
What’s different between your products and your competitors’?
The main difference between our products and our competitors’ is the time we allow simple ingredients to meld and develop, giving the unique taste that we provide. Each batch is produced in small quantities and this allows us to make sure each one is correct and up to scratch.
What’s the best way to cook with Dips?
Dips can be used in every meal you eat. We have a range of products that really allow you to use them in novel and versatile ways.
Our current line of products include our Nadiadee Lemon chutney (which is actually going to be used in a chocolate being manufactured by 5D Chocolates soon) – but it can also be used to take the place of mango chutney from your local Indian takeaway, or it can be used to replace Branston pickle in your cheese or ham sandwiches.Â
Our Pij Bhagol Garlic Chilli pastes come in 3 different heats (mild, medium and extra hot), and can be used in all your cooking – stir fries, pasta sauces and curries. Alongside that it can be mixed with store bought sauces such as ketchup and mayonnaise to give them a bit of extra pep. YouÂ can even mix them withÂ yoghurt, which can be used as a dip in itself or as a marinade for chicken to go on the BBQ or grill. The options are literally endless.
Our final product is called BBQ Bonnet, which is a new invention for us. As a family we got tired of store-bought BBQ sauces that promised to be “spicy” and always under delivered, so we have made a scotch bonnet based sauce that has all the delicious flavours of a BBQ sauce but enough of a kick that it helps clear the palate of any residual sweetness. The sauce can be used as both a marinade and a dip.
Where can people buy your stuff?
Currently we are stocked at the Kitchen Table Projects’ Artisan Springboard at Old Street tube and Cockfosters Deli. You can also buy online through our website www.dipsltd.com and our Facebook page too.