I have been tucking into fiery curries most of my life having got addicted as early as my 16 th year when, with my brother, I went to an ’’exotic’’ Indian restaurant in my home town, Straight away I got the curry bug. Ever since then I have had to have a ’’curry fix’’ at regular intervals.It is thus with great pleasure that I am writing this review on curry sauces. Patak’s Original Curry Sauces are produced by Patak’s who are, I believe, the leading Indian food manufacturer in the UK. Indeed, so successful is this company that they recently won awards at the Food from Britain and HSBC Food Awards competition and won the highly prestigious’’...Exporter of the Year...’’ title. Patak’s were founded in England in 1956, when the father of the present Chairman and Chief Executive, Kirit Pathak, began selling somosas ( vegetable curry puffs) from his house in North London. Today Patak’s have an annual turnover of more than Stg 40 million pounds and export to over 45 countries, including Australia, North America, Germany, Italy, France and Spain. Besides canned curry sauces they also produce products such as Chutney, Pickles, Simmer Sauces, Frozen Meats and Pappadums and Naan Bread. Patak’s curry sauces are widely available in Indian convenience stores, grocer’s shops and supermarkets in 284 ml cans and they are developed from authentic Indian recipes.
The company claim, with considerable justification, that they manage to retain the original flavours and spices that are so essential to the very subtle complexities of Indian cuisines. The sauces are produced at their state-of-art food processing plant based at Leigh, near Wigan, which has recently benefitted from a huge new investment. The sauces come in a number of flavours. They include: @@@Balti-Mild Balti Mild is a mild, rather delicately spiced sauce with subtle hints of coriander and cumin. The sauce originated in Northern India and baltis are stir-fried versions of traditional Indian foods, cooked quickly over higher heat .Birmingham is reputed to be the ’’...Balti capital...’’ of Britain but if you cant go all the way to’’, , , Brum ..’’ , never mind for you can cook those baltis at home. @@@Korma Korma is a classic North Indian sauce with a rich, yet very delicate coconut flavour with hints of garlic, ginger and coriander. It is a very popular sauce not only in UK, India but also in countries such as Malaysia, Singapore and South Africa, where Indians settled .Not , I should add , one of my favourites , korma dishes are a tad too mild for my liking. @@@Madras Madras is a hot sauce that has its origins in the principal spice-growing state of Kerala in Southern India. It contains coriander, cumin, and red chillies for a strong authentic Southern Indian flavour. This very spicy sauce is ideal for use with red meats such as mutton and beef .I just love Chicken Madras and UK-the capital of Indian Food in Europe-is a great place to get wonderful Chicken Madras. @@@Rogan Josh Rogan Josh is a medium spicy sauce which originated in the state of Kashmir. Containing both tomato and cardamom. Rogan Josh is traditionally made with lamb – Josh or Gosht actually means lamb – but it is also nice with chicken, beef or vegetables.My preference is for Lamb Rogan Josh. @@@Tikka Massala Tikka Massala is a rich, tangy, sauce with origins in the dessert kingdom of Rajasthan in Northern India. Tikka Massala with chicken is probably the most popular dish in Indian restaurants in Britain. Its full flavour emanates from a balanced blend of highly aromatic spices, which include coriander and lemon whilst its characteristic and colourful yellow appearance comes from the use of turmeric. @@@Vindaloo The very hot, almost pyrotechnic, Vindaloo sauce originated in the Southern state of Kerala. The combination of tomatoes, pepper and other spices provide a rich, thoroughly tangy and very pungent curry sauce .Another great favourite of mine is Chicken Vindaloo. and again UK is nigh on paradise for Vindaloo lovers. What then is my verdict Patak’s Original Curry Sauces are both authentic and convenient. They are simplicity itself to use : all you need to do is brown your mutton, beef, chicken or vegetables, stir in the curry sauce and simmer. It is absolutely no wonder they have won so many awards and incredible that curry sauces are exported from Britain to countries where there is a sizeable Indian population. There is really no reason why your home- made Chicken Korma should not be a good match for the one you have in your local Indian eatery and my Chicken Vindaloo, made with Patak’s sauce, is I believe just as fiery as those in my neighbourhood Indian restaurant.Cost well they set you back around Stg1.50 for a 340 gr jar. Place a spoonful or two of Mango Chutney on the side of your plate, heat up a Garlic Naan bread, and get a cool lager beer from your refrigerator, and a wonderfully spicy Indian meal can be enjoyed, thanks to Patak’s sauces !They certainly come highly recommended from this reviewer who has been eating curries since he was knee high to a grasshopper ! Thanks very much for reading !