Manish Sharma, development chef for Knorr Pataks offers tips on how pub caterers can spice up their menus:
Spring is the perfect time to spice up your menus.
Indian snacks are usually vegetarian and include pakoras, samosas and aloo chaats, which are laid out in the streets for everyone to enjoy.
Why don't you play on the nation's love of Indian cuisine and replicate the same delicious dishes in your pub's restaurant?
You don't need to be an expert on Indian cuisine, as you can get all the flavours you need from the Knorr Patak's range of Indian spice blend pastes.
Pakoras - deep fried vegetables in a gram flour batter - are always a favourite with customers, so this would be a great dish to put on your menus to increase footfall and keep the tills ringing.
Be creative and add chicken or fish to this original vegetarian dish to cater for your meat-loving customers. If you're more daring, serve the pakoras with a Marie Rose sauce instead of the traditional tamarind chutney.
This doesn't just showcase your pub's cuisine but also offers variety to your customers.
Recipe idea - Vegetable pakoras
250g Vegetables (thick sliced onions, potatoes, peppers)
2 Tbsp Knorr Patak's Jalfrezi Indian paste
200g Gram flour
1/2 Tsp Salt
1/4 Tsp Chilli powder
1/2 Tsp Turmeric powder
Oil for deep frying
1. Sprinkle some salt on to the cut vegetables and leave for about half an hour, so that the excess moisture from the vegetables comes out.
2. Make a thick batter with the KNORR Patak's Jalfrezi Indian paste, gram flour, salt, chilli and turmeric powder and water.
3. Heat the oil in a wok and fry the vegetables dipped in gram flour batter.
4. Drain and serve hot.
To watch me demonstrate some of my favourite dishes, please visit: