Knorr Patak’s rejuvenates range in time for National Curry Week and Diwali

By Luke Nicholls

- Last updated on GMT

Related tags: Indian cuisine

The Knorr Patak’s range of 10 Indian spice blend pastes are now available in a reduced-oil medium
The Knorr Patak’s range of 10 Indian spice blend pastes are now available in a reduced-oil medium
To mark National Curry Week and Diwali, which both fall in October, Knorr Patak’s has rejuvenated its range of authentic pastes to help caterers maximise the profit potential of curry dishes.

The range of 10 Indian spice blend pastes are now available in a reduced-oil medium, without compromising on storage or shelf life. The pastes also meet 2012 Department of Health Salt Targets in an aim to meet nearly 60 per cent of consumers’ desire to make healthier choices when eating out.

Manish Sharma, Knorr Patak’s development chef, explained: “Indian food continues to be one of the nation’s favourite cuisines, and consumers are becoming more adventurous with their meal choices. It’s important for chefs to keep up with trends and remember that diners’ taste buds are changing.

“With a higher tolerance to hot foods, classic tikka masala has been knocked off the top spot, replaced by jalfrezi.”

Sarah Branagan, category manager, sauces, adds: “If you’re going to serve Indian dishes on your menu be sure to give a good description of the dish, as our research shows that 36 per cent of consumers are deterred by a lack of information.

“Our website (​) gives lots of information, marketing tips and advice to help chefs put authentic Indian dishes on the menu, and includes simple four-step recipes that are sure to delight your customers.”

Related topics: New Products, Food

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