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What do you really make of so-called ‘hybrid recipes’ such as chicken tikka masala and balti?

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What do you really make of so-called ‘hybrid recipes’ such as chicken tikka masala and balti?

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I think they are totally ok. In my opinion if you like the flavours and the taste, it doesn’t really matter from where the dish originates. For example my recipe for Baked Bean Balti in Brit Spice uses ingredients such as tinned baked beans and tomato sauce, so is nowhere near the real McCoy, but then a balti is not a real McCoy dish either. It’s a hybrid dish in the same way chicken tikka masala is, and stands as another great example of an Indian-style dish tailored to British tastes. Basically I think as long as there is creative use of flavours and spices going on and a dish tastes good – it’s great to experiment, to play around with different ingredients and generally spice things up a bit. Chicken tikka masala was created to satiate British desire for gravy-based foods, with less spice more sweetness, and more cream and tomatoes in the sauce. It’s a dish tailored to preference and there’s nothing wrong with that. Q. You have created a brand-new style of “Brit-Indi” cooking; who a

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