Curry pastes are ready to use shelf stable products which would have a better place in market mainly because of a convenience and standardized formulation. Also the product is safe, sensorial highly acceptable and the quality is uniformly maintained throughout the production cycles. Added to this, the unavailability of such a convenience product i.e. a complete cooking base for typical cuisine in the present market ensures that these products would be a potential money earner and would satisfy the needs of fast food joints, housewives and restaurants and would also have export market especially ethnic groups
Central Silk Technological Research Institute (CSTRI)
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