One of the newest SKUs in the C. W. Shasky lineup is the large format (2 X 2.2 litre) Patak’s Korma Cooking Sauce — an ideal addition to the rising popularity of globally inspired menus. A mild and creamy coconut-curry option, Patak’s Korma Cooking Sauce inspired by northern-India cuisine, has been an increasingly popular option for restaurants looking to diversify their menu offerings.
“There are many ways chefs can work with Korma,” says C.W. Shasky’s corporate chef Ryan Marquis. “You can mix it with mayonnaise and use it as a sandwich spread, make dips with yogurt and use with papadums, or use it straight up with chicken or fish. The coconut really makes food pop.”
As the demographic changes, so do the demands for flavours,” says Marquis. “People are a lot more adventurous in their palates and looking for something different from more traditional Indian flavours like butter chicken. They always want that new thing.”
Studies show that 67 per cent of consumers are looking for high global cuisine options, he notes. “That’s why we are seeing the explosion of butter chicken or Tikka — or all Indian dishes across Canada for that matter. Patak’s Korma is just adding one more flavour to that large format lineup.”
