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Bread crumbs or breadcrumbs (regional variants: breading, crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves, and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.
Rajah was founded back in 1931 when a former Indian army officer yearned for home cooked food in London and realised there was a market for this. He opened up a small shop called Bombay Emporium and began importing high quality spices from India to London. Initially, the store sold whole and ground Indian spices but as the UK Asian population grew and the nation’s appetite for Asian food expanded, other products were introduced such as seasonings, curry pastes, chutneys, pickles, and poppadums. Aptly named ‘Rajah’ spices, these palette-pleasing masalas began to rule South Asian kitchens and hearts in the UK from that moment on.
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