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Patak's is a UK brand of Indian-style curry pastes, sauces and spices. It was founded in 1957 by wife-and-husband team Gujarati-British entrepreneurs Shanta Pathak and Lakshmishankar Pathak , who came to Britain, penniless, with their family as refugees from Kenya , and acquired by Associated British Foods in May 2007 for £200 million.
Madras curry is a curry made with a sauce of onions and tomatoes, made spicy hot with chili pepper and a curry powder made from a mixture of other spices. The dish was invented in Anglo-Indian cuisine ; the name is unknown in Indian cuisine .
Pathak was born Shanta Gaury Pathak Pandit to Gujarati parents in Zanzibar, Tanganyika, on 2 February 1927. [1] In 1945, she married Laxmishanker Pathak, who in 1938 had emigrated from Gujarat in British India to Mombasa, Kenya, where his eldest brother had a small business making sweets and samosas for the city's burgeoning Indian population.
Hannah Glasse's recipe for "currey the India way", first published in her 1747 book The Art of Cookery Made Plain and Easy. It is the first known use of the word in English. (The recipe uses the long s, "ſ"). 'Curry' is "ultimately derived" [1] from some combination of Dravidian words of south Indian languages. [1]
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use.
Literally meaning "curry ingredients", Thai curry paste can be made fresh at home or bought freshly made at markets in Thailand or pre-packaged for export markets. Most khrueang kaeng will be a ground mixture of fresh or dried chillies, various spices and herbs, and other ingredients such as shrimp paste.
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Ideally, the paste or masala should be freshly prepared using a grindstone. However, due to scarcity of time and unavailability of a grindstone, people may use a mixer-grinder appliance to prepare the paste. These days, the paste is also available as a ready-made preserve in many departmental stores or groceries.