For what it's worth, my home city of Glasgow claims to be the birthplace of Tikka Masala - tikka, or spiced grilled meat, is as old as any Indian food, but the legend goes that faced with an audience of Scots refusing to eat any "curry" without sauce, an enterprising restaurant owner in Glasgow put together yogurt, tomato soup, and garam masala to create the now-ubiquitous gravy. A few years ago, an MP from Glasgow even petitioned to have the city awarded EU protected-origin status (the same thing that covers regional specialties like Champagne) for the dish - so far, however, he has yet to get a hearing. Take this story with as much salt as your diet can handle. Jonathan On 3/21/2011 9:53 AM, Alex Silbajoris wrote: > > At the local Palestinian grocery, I saw this sauce on a markdown shelf. It's from India, "IMP. BY: HOS, NY, USA" > > I don't know what kind(s) of peppers they use, but it seems like a small amount of something strong. The heat takes a moment to hit, but once it's started it has a nice sustain. The first flavor is tomatoes and cumin, with a bit of sweetness. This would be nice as a kebab grilling sauce. > > Ingredients: Water, sugar, chili puree (12%) spices, tomato paste (4%) salt, acidity regulator (acetic acid) Thickeners: modified corn starch, xanthan gum Preservative: sodium benzoate > >