|Patak's Original Tastes of India
Indian Flavors in Jars
I discovered lamb curry with chutney around 1956 in San Francisco at
India House, an intimate restaurant where the bouquet of exotic spices
wafted downwind a hundred yards from the door. I have no idea if its still
there, surely the Brown brothers are long departed.
remember when I discovered Patak’s Original Tastes of India condiments.
The first ones into the pantry were the chutneys, which include hot mango,
sweet mango, Major Grey’s, and others. Over time, I found that Patak
condiments could be used as seasonings in Western dishes. For example,
I often broil shrimp marinated in Patak’s Lime Relish, Kashmiri Masala
Paste or Mango Pickle and serve them as an appetizer right off the hot
broiler pan. One part Patak, 8-10 parts yogurt and a splash of oil
is about right—the stuff is seriously hot. I also use these flavors
and others in peanut oil or sour cream to make marinades, dips, wrap-spreads
and salad dressings.
Patak’s flavors are endless. Besides those shown, there are many
chutneys and a few cooking sauces. They do not need refrigeration.
The product is made in the UK. Gourmet shops charge as high as $5.65 a
bottle. Look for an Indian Spice and Appliance type store in your
area and you will find shelves full of the stuff for $3.49 (up a dollar
since this article first appeared in 2002). They have a Web
site at: worldfood.com.