This Curry Sauce Needs the Right Balance of Yoghurt and Cream 🥛 Smithsonian Channel

Host Gregg Wallace is put to work at the Worksop, Nottingham factory producing some of Britain’s favorite sauces, including perennial best-seller, Tikka Masala curry sauce. But can he get his ingredient balance right?
From: Inside The Factory
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[@MarioXcore1]

What the point of watching like the first lame step? Upload the whole process!

[@sorbet8465]

i clicked on this cause i thought it said Tim Curry sauce

[@killapicklepiratepanda7373]

😂😂🎉

[@compmanben2593]

Thumbs down because they didn't even post the whole video. Other factory videos on the you tube give the whole segment.

[@gaylecheung3087]

Seriously seriously that’s it!

[@cheri238]

I don't like machines, I still make wine with my feet. Lol, stepping on grapes and how many grapevines are there?

[@DickRippEnterprises]

You spelled “Chream” wrong

[@b_uppy]

Had Tikka Masala last week.

[@Losaru]

Having tikka masala tomorrow. :)

[@shivamgautam949]

We don't call it Curry in India where this actually originated from. This is masala and Subzi. Curry never existed, never will and all of this is full of preservatives & maltodextrin which is giving you just taste not nutritional values. Indian subzis are not just about taste or making vegetables eatable but also making therapeutic with right amount of spices. You gotta cook it fresh & consume it daily, otherwise you are just giving gastrointestinal issue or damage to people in longer run. This industry or company is not only destroying the culture by making these disastrous sauces in thd name of Indian blends but also harming people's body.