Patak's Sold
Patak's, Britain's best-known Indian food brand, is being sold by its founding family (the Pathaks) for over £100M to Associated British Foods, whose brands include; Sunblest bread, Silver Spoon sugar, Twinings tea and Ovaltine.
Patak's is run by husband and wife team Kirit and Meena Pathak, the "h" in the family name was dropped to make it easier for the English to pronounce.
Patak's was founded in 1957 by Kirit's father, Laxmishanker, who came to Britain in the 1950s as a refugee from Kenya, with his wife and six children. He started with just £5 in his pocket when he arrived in the country.
The business supplies approximately 75% of the 8,000 Indian restaurants in Britain. It also sells curry paste, pappadums, chapattis and cooking sauces through the major supermarket chains and exports to around 40 countries.
Mr Pathak will become chairman of the combined business of Patak's and Blue Dragon and wife Meena will also become a director.
The family is retaining the rights to the Patak brand in India.
Friday, June 01, 2007
Tuesday, May 29, 2007
Death Sentence
Death Sentence
China has sentenced the former head of its food and drugs agency to death for corruption, as the government sought to contain a wave of scandals over health safety.
Zheng Xiaoyu, former head of the State Food and Drug Administration, was convicted on charges of taking bribes and dereliction of duty.
The sentence reflects the importance that China's leaders are giving to the issues of corruption and food safety, as they grapple with a series of safety breaches involving toxins in food and other products.
Lucky for the management of some of our supermarkets, and food companies (recently tainted by food scandals) that they are not based in China!
China has sentenced the former head of its food and drugs agency to death for corruption, as the government sought to contain a wave of scandals over health safety.
Zheng Xiaoyu, former head of the State Food and Drug Administration, was convicted on charges of taking bribes and dereliction of duty.
The sentence reflects the importance that China's leaders are giving to the issues of corruption and food safety, as they grapple with a series of safety breaches involving toxins in food and other products.
Lucky for the management of some of our supermarkets, and food companies (recently tainted by food scandals) that they are not based in China!
Wednesday, May 23, 2007
The Dangers of Curry
The Dangers of Curry
News that a ban has been imposed on British Airways staff microwaving their own food following, the explosion of a curry at 35,000 feet should cause a sigh or two of relief amongst those passengers of a nervous disposition.
The blast caused around £20,000 of damage to an aircraft.
However, for those of you who enjoy good food this story confirms what I have said many times before.
The food on BA is not particularly good, if it were then the staff would not take their own meals on board (note I have discussed this many times with BA staff, and they agree).
Would they?
News that a ban has been imposed on British Airways staff microwaving their own food following, the explosion of a curry at 35,000 feet should cause a sigh or two of relief amongst those passengers of a nervous disposition.
The blast caused around £20,000 of damage to an aircraft.
However, for those of you who enjoy good food this story confirms what I have said many times before.
The food on BA is not particularly good, if it were then the staff would not take their own meals on board (note I have discussed this many times with BA staff, and they agree).
Would they?
Monday, May 21, 2007
Restaurant Capri
Restaurant Capri (Stockholm)
Eva and I dined at Capri, our favourite Italian restaurant in Stockholm the other evening.
One slight disappointment being that their signature dish "Pollo Diavola" is no longer on the menu.
I opted instead for a veal cutlet, which was excellent.
One word of caution, the English menu states that they serve T bone steak; this is in fact a mistranslation, the steak is entrecote.
That aside, we had an excellent evening.
It would be really good though if the "Pollo Diavola" were to make a comeback.
Eva and I dined at Capri, our favourite Italian restaurant in Stockholm the other evening.
One slight disappointment being that their signature dish "Pollo Diavola" is no longer on the menu.
I opted instead for a veal cutlet, which was excellent.
One word of caution, the English menu states that they serve T bone steak; this is in fact a mistranslation, the steak is entrecote.
That aside, we had an excellent evening.
It would be really good though if the "Pollo Diavola" were to make a comeback.
Saturday, May 19, 2007
Customer Service
Customer Service
My compliments to the staff of La Habana in Stockholm, who went out of their way to look after Eva and myself last night.
Our choice of wine was not available, therefore one of the bar staff was seen "legging it" down the street to a nearby Italian restaurant to procure a bottle from them.
Now that's service!
My compliments to the staff of La Habana in Stockholm, who went out of their way to look after Eva and myself last night.
Our choice of wine was not available, therefore one of the bar staff was seen "legging it" down the street to a nearby Italian restaurant to procure a bottle from them.
Now that's service!
Wednesday, May 16, 2007
BA Fish Tart
BA Fish Tart
Yesterday BA attempted to serve me with a salmon and dill tart for tea, on their London-Stockholm flight.
I took one sniff of it, and declined.
Fish should not smell of fish. A very poor offering for an in flight meal.
Yesterday BA attempted to serve me with a salmon and dill tart for tea, on their London-Stockholm flight.
I took one sniff of it, and declined.
Fish should not smell of fish. A very poor offering for an in flight meal.
Monday, May 14, 2007
Hangover Cure
Hangover Cure
Ease your way out of your hangover, and into your day, with this simple but effective hangover cure:
Marmalade on generously buttered toast.
Ease your way out of your hangover, and into your day, with this simple but effective hangover cure:
Marmalade on generously buttered toast.
Sunday, May 06, 2007
Wednesday, May 02, 2007
The Quick Slim Lunch
The Quick Slim Lunch
Those of you who want to lose a few pounds, but still need something to eat at lunchtime, should try this simple recipe.
Ingredients
-4 medium tomatoes
-a handful of fresh parsley
-3 cloves of garlic
-a drizzle of olive oil
-1 slice of wholemeal bread
Method
Toast the bread, and blitz the rest of the ingredients in a blender.
Spoon the blitzed mix onto the toast.
Eat.
It is tasty, non fattening, filling and good for you (detoxing and improving your body's defence mechanism to infenctions).
Those of you who want to lose a few pounds, but still need something to eat at lunchtime, should try this simple recipe.
Ingredients
-4 medium tomatoes
-a handful of fresh parsley
-3 cloves of garlic
-a drizzle of olive oil
-1 slice of wholemeal bread
Method
Toast the bread, and blitz the rest of the ingredients in a blender.
Spoon the blitzed mix onto the toast.
Eat.
It is tasty, non fattening, filling and good for you (detoxing and improving your body's defence mechanism to infenctions).
Monday, April 30, 2007
Fat Fears Close Burger King
Fat Fears Close Burger King
Burger King has spent $3M closing 21 restaurants and rescuing its franchisees in Britain, as the British consumer starts to shy away from fat laden burgers.
Burger King now has 578 locations in the UK, so there is still the opportunity to buy a burger.
Despite this new found fear of fat, some 66% of adult Brits are still obese!
Burger King has spent $3M closing 21 restaurants and rescuing its franchisees in Britain, as the British consumer starts to shy away from fat laden burgers.
Burger King now has 578 locations in the UK, so there is still the opportunity to buy a burger.
Despite this new found fear of fat, some 66% of adult Brits are still obese!
Wednesday, April 25, 2007
Cock Au Vin
Cock Au Vin
My commiserations to the staff and customers of Zizzi's restaurant in the Strand, who had their dining experience interrupted on Sunday by a man who came in, dropped his trousers, and cut off his penis.
They do say that there is no such thing as bad publicity, but even so!
My commiserations to the staff and customers of Zizzi's restaurant in the Strand, who had their dining experience interrupted on Sunday by a man who came in, dropped his trousers, and cut off his penis.
They do say that there is no such thing as bad publicity, but even so!
Tuesday, April 24, 2007
Cadbury's Taken To Court
Cadbury's Taken To Court
In the wake of last year's salmonella outbreak in chocolate bars, Cadbury's is facing an appearance in court.
Cadbury Schweppes faces prosecution over the outbreak of salmonella that forced it to recall a million chocolate bars.
Birmigham City Council has accused Cadbury's of placing "unsafe" chocolate products on the market, and of failing to immediately inform the authorities about the contamination.
Cadbury's will also be prosecuted for failing to identify hazards from chocolate bars contaminated with salmonella, and of failing to identify "corrective actions".
The cost to the company of having to deal with the infection is estimated to be around £30M, plus the consequential damage to its brand value.
Cadbury's has been summoned to appear before Birmingham Magistrates' Court on 15 June.
In the wake of last year's salmonella outbreak in chocolate bars, Cadbury's is facing an appearance in court.
Cadbury Schweppes faces prosecution over the outbreak of salmonella that forced it to recall a million chocolate bars.
Birmigham City Council has accused Cadbury's of placing "unsafe" chocolate products on the market, and of failing to immediately inform the authorities about the contamination.
Cadbury's will also be prosecuted for failing to identify hazards from chocolate bars contaminated with salmonella, and of failing to identify "corrective actions".
The cost to the company of having to deal with the infection is estimated to be around £30M, plus the consequential damage to its brand value.
Cadbury's has been summoned to appear before Birmingham Magistrates' Court on 15 June.
Monday, April 23, 2007
Cocktails Are Good For You
Cocktails Are Good For You
Finally the news that we have all been waiting for; cocktails are good for you!
US and Thai researchers have discovered that adding fruit such as strawberries and blackberries to eg rum, vodka, tequila and other spirits boosts the antioxidant nutrients in the strawberries and blackberries.
The Journal of the Science of Food and Agriculture say that any coloured fruit might be made even more healthy by the addition of alcohol.
I'll drink to that!
Finally the news that we have all been waiting for; cocktails are good for you!
US and Thai researchers have discovered that adding fruit such as strawberries and blackberries to eg rum, vodka, tequila and other spirits boosts the antioxidant nutrients in the strawberries and blackberries.
The Journal of the Science of Food and Agriculture say that any coloured fruit might be made even more healthy by the addition of alcohol.
I'll drink to that!
Wednesday, April 11, 2007
The Ultimate Bacon Buttie
The Ultimate Bacon Buttie
Scientists at Leeds University have just announced the results of a study that they have been conducting into bacon sandwiches.
They were commissioned to test more than 700 variations of bacon sandwich, varying cooking method, type of oil, cut of bacon and type of bread.
They have now perfected the recipe for the ultimate bacon buttie.
It is: N=C+{fb(cm).fb(tc)}+fb(Ts)+fc.ta.
This shows how to make a sandwich that balances the force in Newtons required to crunch through the cooked bacon, with factors such as the temperature of the sandwich and the cooking time.
Back bacon needs to be grilled under a pre-heated grill for seven minutes at 240 degrees.
The bacon should be served on slices of white farmhouse bread 1-2cm thick, with sauce added to taste.
Dr Graham Clayton, who led the research team, said:
"We often think that it's the taste and smell of bacon that consumers find most attractive. But our research proves that texture and sound is just, if not more, important.
While there was much debate within our taste panels on the smoked or unsmoked decision, everyone agreed that tough or chewy bacon is a turn-off.
So, if you want to cook the perfect bacon buttie at home, our recommendation is to choose thinly sliced bacon with just enough fat, grilled in a hot oven and served with dollops of your favourite sauce."
The research was commissioned by Danish Bacon and Meat Council as part of their 2007 promotional campaign, which is all about bacon sandwiches.
As far as I am concerned, crispy bacon is a turn off; I prefer it lightly grilled.
Scientists at Leeds University have just announced the results of a study that they have been conducting into bacon sandwiches.
They were commissioned to test more than 700 variations of bacon sandwich, varying cooking method, type of oil, cut of bacon and type of bread.
They have now perfected the recipe for the ultimate bacon buttie.
It is: N=C+{fb(cm).fb(tc)}+fb(Ts)+fc.ta.
This shows how to make a sandwich that balances the force in Newtons required to crunch through the cooked bacon, with factors such as the temperature of the sandwich and the cooking time.
Back bacon needs to be grilled under a pre-heated grill for seven minutes at 240 degrees.
The bacon should be served on slices of white farmhouse bread 1-2cm thick, with sauce added to taste.
Dr Graham Clayton, who led the research team, said:
"We often think that it's the taste and smell of bacon that consumers find most attractive. But our research proves that texture and sound is just, if not more, important.
While there was much debate within our taste panels on the smoked or unsmoked decision, everyone agreed that tough or chewy bacon is a turn-off.
So, if you want to cook the perfect bacon buttie at home, our recommendation is to choose thinly sliced bacon with just enough fat, grilled in a hot oven and served with dollops of your favourite sauce."
The research was commissioned by Danish Bacon and Meat Council as part of their 2007 promotional campaign, which is all about bacon sandwiches.
As far as I am concerned, crispy bacon is a turn off; I prefer it lightly grilled.
Thursday, March 22, 2007
Lilla Pakistan
Restaurant
Restaurant Lilla Pakistan
Sankt Eriksgatan 66
113 20 Stockholm
Sweden
Phone (46) (8) 30 56 46
Website www.lillapakistan.com
Overview
Stockholm has a paucity of good quality Indian/Pakistani restaurants, usually the food is too bland or the decor is that of a cold and uninviting cafe. After some considerable searching on the net, for anything resembling quality, Eva and I came across Restaurant Lilla Pakistan which we decided to try out a few weeks ago.
Lilla Pakistan was established in the early 1990's, and specialises in Pakistani food.
Ambience
Lilla Pakistan is a small, intimate restaurant with dark polished wooden tables, mirrors on the walls and a part open kitchen all of which contribute to a pleasant and inviting atmosphere.
Menu
The menu provided a good selection of Pakistani main courses; fish, meat, chicken and vegetables. However, there were only three appetisers to choose from.
Service
The service was professional and friendly, and advice was also on hand should we have needed it in respect of which wine to accompany our meal.
Food
I chose the Mezban Kae Teen Shorbe to start with. This consisted of 3 different types of soups seasoned with fresh herbs. The soups came in miniature bowls and were excellent. However, one was tomato soup and I would question as to what this really has to do with Pakistani cuisine.
Eva chose the Golshan Barre to start with. This is described on the menu as:
"Lentil dumplings soaked in yoghurt served with freshly chopped onions, tomatoes, chilies, herbs and chaat masala."
Quite honestly this was a complete disappointment, the dumplings were minuscule and hard to detect within the mound of chopped onions etc. Eva was not happy with her choice.
To our view, the appetiser section of the menu requires more attention in terms of choices of dishes on offer, and what actually goes into them.
Fortunately our main courses were better!
I chose the Zafrani Pasanda Fruita; which consisted of marinated tender chunks of lamb roast in a saffron gravy, garnished with fried fruits with ginger, roasted Pakistani pine kernels, with marinated cheese. This was first class, the meat was exceptional tender and flavoursome and was well complemented by the fruits and ginger.
Eva chose the Dahi Gosht for her main course. This was beef cooked in garam masala and yoghurt, a fine dish spicy and stimulating.
To accompany our meal we had Sabzi Ka Pakwan vegetables, potatoes baked with raisins,
fresh herbs and mushrooms; together with two nan breads and rice.
The meal, which included a bottle of sweet German wine, came to 1230SEK before tip.
Overall Opinion
A good quality Asian restaurant, one that Stockholm badly needs. However, as noted, we do feel that the appetisers need more work in terms of choice and content.
Restaurant Lilla Pakistan
Sankt Eriksgatan 66
113 20 Stockholm
Sweden
Phone (46) (8) 30 56 46
Website www.lillapakistan.com
Overview
Stockholm has a paucity of good quality Indian/Pakistani restaurants, usually the food is too bland or the decor is that of a cold and uninviting cafe. After some considerable searching on the net, for anything resembling quality, Eva and I came across Restaurant Lilla Pakistan which we decided to try out a few weeks ago.
Lilla Pakistan was established in the early 1990's, and specialises in Pakistani food.
Ambience
Lilla Pakistan is a small, intimate restaurant with dark polished wooden tables, mirrors on the walls and a part open kitchen all of which contribute to a pleasant and inviting atmosphere.
Menu
The menu provided a good selection of Pakistani main courses; fish, meat, chicken and vegetables. However, there were only three appetisers to choose from.
Service
The service was professional and friendly, and advice was also on hand should we have needed it in respect of which wine to accompany our meal.
Food
I chose the Mezban Kae Teen Shorbe to start with. This consisted of 3 different types of soups seasoned with fresh herbs. The soups came in miniature bowls and were excellent. However, one was tomato soup and I would question as to what this really has to do with Pakistani cuisine.
Eva chose the Golshan Barre to start with. This is described on the menu as:
"Lentil dumplings soaked in yoghurt served with freshly chopped onions, tomatoes, chilies, herbs and chaat masala."
Quite honestly this was a complete disappointment, the dumplings were minuscule and hard to detect within the mound of chopped onions etc. Eva was not happy with her choice.
To our view, the appetiser section of the menu requires more attention in terms of choices of dishes on offer, and what actually goes into them.
Fortunately our main courses were better!
I chose the Zafrani Pasanda Fruita; which consisted of marinated tender chunks of lamb roast in a saffron gravy, garnished with fried fruits with ginger, roasted Pakistani pine kernels, with marinated cheese. This was first class, the meat was exceptional tender and flavoursome and was well complemented by the fruits and ginger.
Eva chose the Dahi Gosht for her main course. This was beef cooked in garam masala and yoghurt, a fine dish spicy and stimulating.
To accompany our meal we had Sabzi Ka Pakwan vegetables, potatoes baked with raisins,
fresh herbs and mushrooms; together with two nan breads and rice.
The meal, which included a bottle of sweet German wine, came to 1230SEK before tip.
Overall Opinion
A good quality Asian restaurant, one that Stockholm badly needs. However, as noted, we do feel that the appetisers need more work in terms of choice and content.
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