Cauliflower is most definitely having a moment. And what better way to eat it than marinated with Patak’s Tandoori Spice Marinade, yoghurt and fresh herbs & spices! The whole cauliflower is coated in the mix, roasted in the oven. Basted with a spiced chilli butter to keep it moist until it’s cooked all the way through and served topped with pickled onion & mint raita.
Why not try some for yourself?
The quickest way to get a delicious patia for your dinner has got to be with this gem of a recipe! This is a traditional dish hailing from the Parsi community and one that families have cooked for decades in Mumbai. All the goodness of the spices comes from just a few tablespoons of the Balti paste which flavours the patia with chilli, cumin & coriander. The addition of tamarind and a pinch of sugar gives you the perfect balance of flavour to this sweet and tangy dish. Prawns are quick to cook and make a delicious addition to this recipe.
Awadhi cooking originates from the modern Indian state of Uttar Pradesh, as well as some areas of Nepal. However, it's now so fashionable that it has spread far & wide across India. This is a delicious, rich lamb curry cooked with onions, Patak’s Rogan Josh Spice Paste and vibrant green vegetables. The slow cooking helps the spices in the Patak’s paste seep into the lamb and release their flavour into the curry.