The discussion reminds me of a curry-house I visited, that used artificial colourings in almost anything. The lassi, the onion bhajis and the tandoori dishes used all colouring for sure. I even ate some rice kheer once, that was all red by artificial colouring. At that time, I was already into indian cooking, never made that dessert by myself, but knew that is is basically just milk and rice. I was not amused, and it did taste... just meh. Interestingly, my companions didn't believe that there was some fake colouring involved. Maybe that's because we use so much of it in anything today, not just indian restaurant cooking, that some people already forgot how some things really look, and are used to these appearances. On the other hand, there are whole industries that advertise with slogans like "without artificial colouring" and such. To use it that much, like some restaurants seem to do it, is just pure overkill, I think. And it doesn't stop there: The green chili paste I bought, does contain artificial food colouring, too! (some acid yellow, I think) I mean, why?! I simply don't get it. Why not use something, that will give colour, and isn't that unhealthy? And if that isn't possible (or too expensive), at least to avoid all these crazy E-numbers and azo dyes. Will never buy a can of it again, that's for sure.
Greetings!
Topic: "Does it matter what a bhuna looks like ?" ( 38,670 )
