FoodBanter.com - View Single Post - Best pastes for restaurant style Chicken Tikka Masala

wrote in
:

> On Mon, 06 Dec 2004 21:30:34 -0000, "mroo philpott-smythe"
> > wrote:

>>I wouldn't use white wine vinegar either. Most Indians would probably
>>use fresh lime or lemon juice to add tartness, or perhaps a tart
>>yoghurt, depending on the region. Try tamarind juice if you're trying
>>to thicken the sauce.

> No doubt that most Indians would use lime or tamarind, but we also do
> use white vinegar for certain dishes. In fact, I like to add white
> vinegar to my fried rice, and so far I like the Heinz brand best

Alamak! %^)

Must be catching that vinegar habit from eating vindaloo.

sq