HOME > Chowhound > General Topics >

Kitchens of India Curry Mixes

m
mtleahy Jan 18, 2010 08:51 AM

I used some of these products recently and absolutely loved them. The problem is, I can not remember where I bought them. Does anyone have any idea where to locate them in the U.S. and if possible even more specifically in Louisiana?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. MandalayVA RE: mtleahy Jan 18, 2010 08:59 AM

    If they have Kroger's your way it carries KOI. In a worst case scenario you can order them from Amazon.com.

    http://www.kitchensofindia.com/global...

    3 Replies
    1. re: MandalayVA
      b
      Beckyleach RE: MandalayVA Jan 18, 2010 09:15 AM

      Actually, we find ordering them from Amazon to be a "best case scenario" <g> as they're often on sale and with super saver shipping, they ship free!

      1. re: MandalayVA
        m
        mtleahy RE: MandalayVA Jan 18, 2010 03:16 PM

        Thanks for the tip. I just ordered 3 sets of it. Unfortunately, I was craving some tonight : ( I guess I will just have to wait a few more days! As I think about it, I must have found the packets at Big Lots, but they are not there anymore.

        1. re: MandalayVA
          coney with everything RE: MandalayVA Jan 19, 2010 05:26 AM

          The Krogers in my area (Michigan) used to have these but seem to have completely eliminated their Indian food section, not even Pataks to be found.

          I have found KOI at my local Indian market--apparently they are good enough for the Indian community.

        2. g
          gordeaux RE: mtleahy Jan 18, 2010 10:53 AM

          Which products did you use - I'm ALWAYS looking for decent masalas!

          3 Replies
          1. re: gordeaux
            m
            mtleahy RE: gordeaux Jan 18, 2010 03:14 PM

            I used the paste for Hyderabadi Biryani and the paste for the Butter Chicken Curry. The Hyderabadi Biryani calls for you to marinate in lemon curd first and then stir it into the paste. I combined both the lemon curd and paste and let it sit over night. It was phenomenal!! It sounds odd, but it was so delicious. I also let it simmer longer than required to make the meat more tender, and just added a little water to make sure it could go longer. Of course it probably helped that I used a beef tenderloin as the meat because it had been sitting in my freezer and I thought it probably would not make great steaks so I used it in this simmer sauce much to my delight!

            1. re: mtleahy
              boogiebaby RE: mtleahy Jan 19, 2010 02:00 PM

              Lemon curd? Plain yogurt in India is referred to as curd. I'm guessing that's what you were supposed to marinate the meat in, which is a traditoinal way of cooking meat. Yogurt acts as a tenderizer.

              1. re: boogiebaby
                m
                mtleahy RE: boogiebaby Jan 19, 2010 05:47 PM

                Maybe I invented a new dish : ) I used lemon curd as per the direction, but according to what you said I should have used lemon yogurt. So, I have to chalk up a new dish to a delicious accident! Next time I will try with the lemon yogurt and see what the flavor difference is. I have to say with the English lemon curd, the meat was super tender, and the flavor was outstanding, it came out really spicy with just a hint of sweetness. Yum!

          Show Hidden Posts