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Anjali Pathak, granddaughter of L.G. Pathak (the founder of the universally known Indian food brand, Patak's) was in Sydney recently to introduce the company's new range of Coat + Cook coating sauces and talk about the direction of contemporary Indian cooking.

"Spice does not mean heat, it means flavour," said Pathak while she shared her concepts about how traditional Indian dishes can be prepared even by time-tight cooks.

The charming 26 year old who works for the company as the Culinary Development Controller said that Patak's had developed Coat + Cook as a range of quick and easy light coating sauces so that cooks could produce authentic meals in minutes.

Convenience and taste were the two main considerations in developing the new produce range which she said is the perfect coating for meat or vegetables.

The new range comes in four varieties including Spicy Mango, Tikka, Tandoori and Lime & Coriander.

The single use sachets which serve 3 – 4 people are filled with a unique blend of spices and after brushing on the selected ingredient can then be grilled, baked or barbecued, she said.

Pathak was confident that the new product range would not only be widely accepted by consumers wanting to effortlessly spice up their kitchen it would be widely available.

Patak's is recognised as the world's leading Indian food brand and is exported to over 40 countries around the world, she said.

Members attending the Sri Lankan Buffet Dinner at the Blue Elephant Restaurant on July 1 will take home a sample pack of Patak's new Cook + Coat Cooking Sauces.