What’s Cooking: Meena Pathak

Meena Pathak is a leading light when it comes to taking Indian food to the masses. Born in Mumbai, she was married at 19 to Kirit Pathak, and moved with him to London.

His family business was Patak's, which makes Indian pickles and chutneys.

Meena Pathak, who had trained as a food technologist, found the means for the company to preserve curry pastes in jars. Patak's is now one of the best-known suppliers of curry pastes.

What's the best thing about your job?

That it is my hobby as well. I love spending time in our development kitchen preparing new recipes and experimenting with different combinations of spices.

Why does Indian food have such universal appeal?

No other cuisine has such a diverse range of flavours, from hot and spicy to mild and creamy. Each of India's 29 regions has its own special dish and signature spices.

What do you think is the most overrated dish on a typical menu at an Indian restaurant?

Probably some of the extremely hot and very spicy dishes, which some people think epitomise Indian cuisine. But they don't have to be really spicy and many regions enjoy milder dishes. What is important is the depth of flavour.

What is the most underrated?

Popadoms. Few people realise how much careful preparation goes into making them by hand.

What's your favourite meal?

A meal I particularly enjoy when all the family is together is raan, which is spiced roast leg of lamb served with mildly spiced potatoes.

Your favourite drink?

Without a doubt, a chilled gin and tonic.

Your favourite restaurant?

In India I would choose Tanjore, which is part of the Taj Mahal Hotel in Mumbai. It specialises in Indian regional cuisine and is the hotel where I began my career. I also love a rustic roadside cafe in Mumbai called Kareem's. The cuisine is from northwest India with a blend of dishes from the border of India and Pakistan. In London, I recommend Cafe Spice.

What do you eat when you are too tired to cook?

I enjoy Far East cuisine, particularly noodles, since they are mildly spiced, quick to prepare, and healthy.

What do you always have in your fridge and cupboards?

Key ingredients I can never be without are a good selection of herbs and spices such as garlic, chilli, ginger, coriander, lemongrass and curry leaves, a large pot of natural yoghurt, and some of Patak's pickles.

Any secrets to making an Indian dinner at home?

The fresher the ingredients the better the dish will taste. My "secret ingredient" is a jar of Patak's paste - the hard work is done for you and you can enjoy a chilled drink while your meal is cooking.