The Bit Spicy Story

Andrew, one of the founders of Bit Spicy, grew up in Singapore as the only 'Anglo' at the Anglo-Chinese School, one of the most prestigious in Singapore. His school friends would take him to eat at the hawker centres where he developed an understanding of the local flavours and cooking techniques. Sailing and rowing for the school also took him to Indonesia, Malaysia and Sri Lanka, where he was able to taste what the locals ate, not what the hotel guests were served! This gave him an insight into regional cultures and cuisines. Within Bit Spicy's range you will find a Singapore curry (a blend of the Malay influence with a true British curry!), and Burmese, Malay and Indonesian curries, as well as Goan, Sri Lankan and many more regional and national cooking styles.

“Growing up in Singapore was an exceptional experience for me. As the only non-Asian in my school, I had unique access to this exciting region.”

— Andrew Anderson

When Inspiration Struck

Andrew’s wife, Liz, realised that, whilst everyone they knew enjoyed curries, and in fact all types of spicy food, no one else actually cooked it from scratch by dry-roasting their own spices, and growing, drying and grinding many of their own chillies. Her culinary knowledge brought Andrew’s dishes to life, making small but important adjustments which finally led to the creation of a range of original spice blends and recipes.

Bit Spicy also grew from the realisation that many curry cook books are misleading, overcomplicated and inaccurate. Every single recipe here has been road-tested for their flavour and ease of preparation. No additives, just fresh home-cooked spicy food.