Indian Flavors in Jars
I discovered lamb curry with chutney around 1956 in San Francisco at The 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.
I don’t 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.
