Atul Kochhar wants us to step away from shop-bought curry paste. “You honestly don’t need the paste in the supermarket – please don’t buy it, even if my name is on it!”
Besides – the trick to cooking a good curry from scratch, he believes, is simplicity. “Don’t go for very complicated recipes,” says the Indian Michelin-starred chef. “Complicated recipes are generally the creation of, sadly, chefs like me who want to look good and put in too many ingredients. Whereas if you ask any Indian mother or mother of the Indian subcontinent, she will tell you: four or five ingredients only.”
