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Meena Pathak - The "Queen" of Indian Cuisine |
24 April 2007 |
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 The British love Indian food and one of the leading Indian food manufacturers is Patak, which celebrates its fiftieth anniversary this year. Together with her husband, Meena Pathak transformed the company into a global business with an annual turnover of over £71 million. Described as the company's creative driving force, it was Meena who spent hours in the kitchen experimenting with recipes and the company’s products are now sold in more than 40 countries worldwide – even in Mumbai. As Meena's third book on Indian cooking is published, Jenni talks to her, and her daughter Anjali, about the company's success. Meena also prepares one of her dishes in the studio.
“Meena Pathak Celebrates Indian Cooking” by Meena Pathak with Anjali Pathak is available in May, published by New Holland. ISBN 978-184537-705-2
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Pan-fried Potato Masala
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Potatoes are popular the world over but nowhere else in the world are there as many exotic preparations as in India. This dish originates in Central India and is traditionally the only accompaniment to hot Indian bread for a hearty breakfast.
Serves four
¼ teaspoon ground turmeric
450 g (1 lb/2½ cups) potatoes, peeled and thickly sliced
1 tablespoon vegetable oil
¼ teaspoon mustard seeds
1 onion, sliced
1 tablespoon Patak’s Madras Curry Paste
1 teaspoon lemon juice
salt, to taste
fresh coriander to garnish
1. Bring a pan of water to the boil and add the ground tumeric. Add the potatoes and boil until just tender. Drain and set aside.
2. Heat the oil in a frying pan. Add the mustard seeds. When they begin to crackle add the onion. Cook for 5 minutes and add Patak’s Madras Curry Paste. Stir well, sprinkling with after to prevent it sticking. Cook for a further 5 minutes before adding the potatoes. Once the potatoes are heated through (this should take about 5 minutes) sprinkle with lemon juice and season to taste. Sprinkle with fresh coriander and serve with hot Patak’s Chapattis.
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