In the 1980s, Lye’s High Street was something special. On a Saturday night, queues would spill out onto the pavement, the air filled with spice and anticipation. People travelled from across the Midlands for one thing—proper curry, cooked right. Food writers later called it a Balti Mile. For us, it was simply home. We grew up around those kitchens—watching, learning, tasting. Understanding that what made those dishes stand out wasn’t just the recipes, but the care, the consistency, and the pride behind every pan. That influence still runs through everything we do today. read full review »