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The restaurants around here all use the Pataks Kashmiri Massala paste that you described. I bet it goes into more dishes than you would imagine.
Phil, thanks for the detailed reply, it sounds like the base is quite thin. I'm certainly going to test this out with my next batch of base. I know the chef at the IG was quite keen to show me how thin his base was. I am beginning to think I am not adding enough water to thin the base after blending.
I think the Kashmiri masala that chewy talks of is actually a powder, not a paste?
Kitchen King and Chicken Masala, also great flavour additions.
The Kitchen King, Kashmiri Masala and Chicken Masala that I use, are all 'Mangal' There is anither brand that I have seen 'shaan' that do these products also. I can't recall seeing them by MDH but it's possible.
This may be of some use to you Phil: