- Patak's chutneys, pickles and dips are a blend of fruits, vegtables and authentic spices ranging from chili pickle to sweet mango chutney, that complement any curry dish. Pastes, blended spices preserved in oil, are a key ingrediant in curry. Bhuna, just one of many of Patak's pastes, employs a method of lightly frying spices before adding meat. The sauces--try Butter Chicken Cooking Sauce--is a blend that's ready to pour over meat and vegtables.
- Curry is the main focus at Patak's, and the company provides many tips and recipes for making your own curry at home. Whether you want to make curry with a sauce, paste or from scratch, Patak's provides recipes for all types and seasons on its web site. A good dish for October is coastal aromatic fish (malabari macchi), made with seafood and plenty of coconut.
- L.G. Pathak was born in India in 1925 in the Indian state of Gujurat, but moved to Kenya where his family opened a shop selling sweets to Indian immigrants. In 1956, the family moved to London and opened a shop. An overabundance of vegetables led to the creation of pickled vegetables and ground spices. Over time, the surname Pathak was changed to Patak and the company began making sauces that allowed people to prepare quick and tasty curry at home.
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