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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.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States.Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers (pickled and/or regular), chicken (typically breast meat), deep-fried wonton skins or rice vermicelli and nuts (sliced almonds, cashews or ...
In Canada and the United States, "chicken salad" refers to either any salad with chicken, or a specific mixed salad consisting primarily of chopped chicken meat and a binder, such as mayonnaise, salad dressing or cream cheese. [1] Like tuna salad and egg salad, it may be served on top of lettuce, tomato, avocado, or some combination of these. [2]
The South Asian contributions of this dish are in the spices used, while the Hakka contributions include the sweet and savoury flavours along with the Chinese cooking techniques used in its preparation. [2] Numerous recipes exist for the dish of the same name depending on the restaurateur, including: Green chilli chicken. Tangrai chilli chicken.
There are different varieties of curry paste depending from the region and also within the same cuisine. Via trade routes with southern India the curry pastes are believed to have entered Southeast Asian cuisines through the kitchens of Indianized royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences ...
A balti or bāltī gosht (Urdu: بالٹی گوشت, Hindi: बाल्टी गोश्त) is a type of curry served in a thin, pressed-steel wok called a "balti bowl". [1] The name may have come from the metal dish in which the curry is cooked, [ 2 ] [ 3 ] rather than from any specific ingredient or cooking technique. [ 4 ]
Indian and Chinese food aspects collided hundreds of years ago to form culinary traditions now inextricable with these nations; in this way, the Indo-Chinese fusion cuisine could be said to have appeared long before the first Chinese settlers in Kolkata. Thai red curry: the red chillies give it colour and spice.
It is a small pie containing a filling of curry, often of chicken and potatoes, in a fried or baked [3] pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. Pap or puff reflects the Fujian Chinese dialect 泡 ('pop'), which means 'bubble, blister, puffed'. It contains influences from Indian ...