As near to restaurant-style as you can get

Posted by Sindhi on 30th Apr 2012

I am in Wyoming where only the most courageous of Indians and Pakistanis come until the wind blows them to less trying climes. If those brave women and men bless us with their cooking, we may only have the benefit of authentic sub-continental food for a month or two, a year, maybe two years before we lose yet another friend to warmer places. When I am in need of fragrant naan--and I know you can agree with me that sometimes it is a need--I have to make my own tough, feebly-stretched strips dotted with kalongi I have to go 250 miles to buy. Thankfully Patak's makes this achaar. It is less complex than homemade but also less oily. Layered flavors include chili, garlic, cumin and fenugreek with a slight flavor of mustard oil, none of which overpower the lively essence of lime. My only complaint would be that the garlic used tastes like the jarred kind that is already chopped into tiny cubes--I don't like this shortcut in anyone's cooking! I use this achaar with naan of course, as a base for fish curries, mixed with cream cheese as a spread on crackers and blended with yogurt to marinate chicken. I even use it with Thai spice pastes. Until I have an Indian daadi who can make it for me, I have Patak's lime relish.