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LOOKING for a
healthy cuisine with
fabulous taste sensa-
tions, exciting contrasts
in textures and oppor-

- tunities for beautiful
presentations? Your
search can start and
end with the food of

*. India.

Indian food fits in with
the concerns about health,
fitness and nutrition.’

“Ir’s an amazing cuisine.”

_ agrees George Badonsky, a
= food and restaurant consul-
tant.
> Think of it: A people who
_/ eat no beef, almost no pork
,and, don’t like to leave the
skin on chicken.
“Whar they do like is rice,
- grains, lentils and the like,
" with a shocking mixture of
herbs and spices — many of -

> which we don’t use. Yet it all -

- works,” says Badonsky

* “Tt certainly works in the
U.K, “ adds Kirit Pathak, of

., Pathak’s Indian Foods, sup-

plier to 90% of U.K, restau- ©

. rants,’ He was in Vancouver

recently and hosted.an-Indian :
banquet at Star’ Anise restau.

tant with owner Sam Lalji

cuisine fit for the fit

and chef Julian Bond.

“Phere are over 8000
Indian restaurants in
London,” says Pathak.
“That’s more than there are
in New Dehli and Bombay
combined.”

Patak’s is the number one
selling Indian foodline in
Canada. They produce Indian
pickles, chutneys, pastes,
cooking sauces, pappadams
and soups. Based in
Lancashire, England, the
company was established in
1957 by Kirit’s father, LG.
Pathak.

On his arrival in the UR,
Pathak senior began making
and selling Indian entrees
from his home to his family
and friends. Within a couple
of years the demand for his
products grew to such an
extent he was able to raise
sufficient capital to buy his
first shop in North London.

So could Indian cooking
become the next hot food
trend? It’s probably too early
to say but chutney sales have
tripled over the last five years.

The term chutney once
referred to pickled mangoes,
raisins and tamarind com-
bined with ginger and spice
mixtures which are-a staple in
India. Today, chutney is used
with almost any mixture of
fruit, cooked vinegar, sugar
and aromatic vegetables and
spices.

A dab of chutney lends a
sense of taste excitement

‘without fat to grilled and
roasted meats which might
scem bland without a rich
sauce’ or gravy. It can also add -
‘a'delicious twist to vegetarian —

Photo submitted

meals, Or combine chutney
with sour cream. yogurt cr
cream cheese to create a party
dip or spread,

When choosing a chutney
recipe remember that hand-
me-down recipes are great
treasures -perhaps best kept
for their sentimental value.
Because chutney uses a com:
bination of low and high acid
foods, it is wise to use cur-
rent tested recipes.

Preservation of chutney is
assured by the proper propar-
tion of ingredients to yield a
high acid food which can
then be processed in a boiling
water canner to preserve the
product and create an airtight
vacuum seal,

Lemon Apricot
Chutney

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This is wondertul as a
glaze for
with yogurt to dress a fruit
salad. Use it as a relish to

perk up mild foods.

2c. halved lemon slices

1c. dried apricots, coarsely
chopped

lc. golden raisins

1c. chopped onions

1% c. sugar

14 ¢, cider vinegar

3 Tbsp. chopped candied

ham or blended

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Deluxe Mince Tarts
Buy 6 at regular price of $47

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Baked or unbaked
Offer valid Nov, 21-27/96

ginger
% tsp, ground allspice
1 tsp, salt

Ina medium large

” saucepan, combine all ingre-

dients and bring to a boil,
Reduce heat and sinumer

See Curry page 21

right to tt

Westlynn Bakery

LYNN VALLEY CENTRE 985-1622 1199 LYNN VALLEY RD., NORTH VAN

STAR Anise Restaurant chef Julian Bond (left) and
"owner Sam Lalji (right) honored Kirit Pathak’s recent
~~~ visit with a full course Indian banquet.

Florida

a Large Sweet
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