Patak's

Lakshmishanker and Shanta Pathak came to Britain from Kenya in 1956 – according to the company story, with five pounds in their pocket. They started in the kitchen of their flat in Kentish Town, London, and then sold Indian sweets, samosas and spices from a small shop behind Euston station. They began pickling the vegetables they had bought too much of and preserved freshly ground spices in oil – which is how the curry pastes that made the brand famous came about. They dropped the h from their surname because people found it difficult.

Their son Kirit and his wife Meena expanded the family business with ready-made sauces. Since 2007 Patak's has belonged to Associated British Foods and is based in Leigh near Manchester.

What we stock

Curry pastes Korma, Tandoori, Vindaloo and Garam Masala – just fry them in oil and add meat, vegetables or pulses –, ready-made Tikka Masala, Korma and Butter Chicken sauces for a quick dinner, and plain and garlic poppadoms, which are fried or baked until crisp and served with curry.