Pataks and Sauces

[masaladon]

I have read alot about Pataks brand sauces in here, however I dont see much information on any other brands. Is Pataks sorta the "Standard" for the jarred stuff. I am going to be making a home (scratch) made curry this eve from this site to see the differeance.

Just was wondering, I got on there site and they have alot of varieties and such, and my local Indian supply place called the Spice House has a ton of the stuff, and as we have a large Indian population here I see alot of Indians buying the stuff, although I do admit they do have a HUGE and I mean huge selection of spices.

Just was wondering the feedback, I have only used there Tikka Masala paste, and Curry Pastes.

[joshallen2k]

Don,

I think Patak's is the main global brand for Indian sauces and pastes.

But really, drop the Patak's and move slowly to the spice aisle at the Indian grocery. Other than a helper for Tikka marinade, don't use it.

Grab the following: cumin, coriander, garam masala (unless you make your own!), turmeric, hot chilli powder, fenugreek leaves (methi), paprika,  madras curry powder, cloves, cassia, and bay leaves. Those are probably the basics, but others will be needed depending on your curry tastes. Probably cost you less than a large jar of Pataks!

Make a base gravy (Bruce Edwards, Saffron, and SnS are personal favourites of mine)

Then make a curry - if Tikka Masala is your thing try Curry King's - you can't go wrong. For the Chicken Tikka, try Blade1212's recipe.

The base gravy + curry method might seems tedious and time consuming at first, but the base lasts for many a curry. The Patak's stuff is really only eliminating the base gravy creation stage, and the results are FAR inferior in general.

Saying that you see a lot of Indian people buying it is similar to saying I see a lot of Italians buying Chef Boy-ar-dee Pasta meals.

--- Josh

[masaladon]

Joshallen2K

Thanks for the opinions, I get the impression homemade is the way to go. I thus have tried a homemade curry finally and I have officially retired from purchasing Pataks.

I have to admit making one homemade I am more free to adjust the things I like spice wise, I did some looking on Curry powders here and also in a Indian Cook book by Naomi Good and think I have come to a favorate mix.

Now all I need to do is figure out how to make one of those clay ovens that they make Nann with hehehe

[Graeme]

Hi Masaladon and all...

Masaladon buy some dried red chilli's (as found in packets), grind them (don't breath the dust)and store. Use a pinch or too... or three, along with your bought chili powder and see what you think. not all chilli's are the same and tend to effect diffrent parts of your mouth.
Dried red chilli's "home ground" seem to warm "attack attack" you lips. Great for spare ribs etc when you want that little kick at the end.

[Ghoulie]

Interestingly, the owner of Pataks often eats at my favourite Nepalese restaurant here in south Manchester - the Jai Kathmandu, Platine Rd Northenden.  Waiter who is son of Jais owner tells me Patak guy is always trying to get hold of their meal recipes.
Jai sadly is boarded up at the moment re covid lockdown. They were doing takeaways a few weeks back - but now nothing.  Hope it isn't permanent closure

[Garp]

Interestingly, the owner of Pataks often eats at my favourite Nepalese restaurant here in south Manchester

Which one of the Weston family is the owner?

[Ghoulie]

Pass - all I know is what the guy looked like that they referred to as Patak. He was a tall thin asian with wavy black hair. Always wore a bright blue suit & drove a late 1970s Rolls Royce.