The psychology of food colour is interesting isn't it? Do you remember Heinz launching blue and green versions of their ketchup in 2000? I could never bring myself to eat the green version even though the taste was identical to red. They can't have been all that successful as they were discontinued in 2006.

Quote from: natterjak on October 31, 2011, 02:22 PM
The psychology of food colour is interesting isn't it? Do you remember Heinz launching blue and green versions of their ketchup in 2000? I could never bring myself to eat the green version even though the taste was identical to red. They can't have been all that successful as they were discontinued in 2006.

I also had a green tandoori-style chicken dish in a Nepalese/Ghurka restaurant in Fleet, and I am afraid it did nothing for me.
** Phil.

Red doesn't really bother me as long as it tastes great

Quote from: timeless on October 31, 2011, 05:54 PM
Red doesn't really bother me as long as it tastes great

It's odd what a (psychological) difference colour can make.  I once had a takeaway curry from Ababil, at Crossways (New Eltham), and was convinced that they had used chicken cooked in the tandoor -- it just didn't taste right.  So I challenged the owner (in a friendly way) on my next visit, and he laughed : "No Sir", he said", "not cooked in the tandoor ... but the chef had dropped a tin of red food colouring and it had gone everywhere !".  So the more gullible amongst us are certainly capable of being subconsciously affected by colour, even if the more rational are not ...

** Phil.

Chicken Tikka - yellow (although I have posted a RED version lol)

Tandoori Chicken - Red

Lamb Tikka - Red

All Tikka - yellow through to red i guess.
I dont seem to mind as long as its not pink 

This is how i like mine:



My tandoori chicken needs to be carmine red as do my sheek kebabs.
I do change the colour of the tikka if i am serving the above just to appeal to the dinner's pyschi  :