Most curry pies use a standard shortcrust or puff pastry. Tommy's uses roti paratha — a layered, flaky flatbread pastry that he makes himself — which gives the pie a lighter, more distinctive texture. The filling is also a proper 24-hour marinated chicken korma finished with coconut cream and yoghurt, rather than a generic curry sauce. It's the same idea as a pie, executed with the care and technique of a home cook who actually grew up eating this food.









