I had thought that the quality of curry-house meals was going downhill for years - then discovered that apparently most of them now use Patak's sauces instead o

I had thought that the quality of curry-house meals was going downhill for years - then discovered that apparently most of them now use Patak's sauces instead of in-house recipes, which would explain a thing or two. I suspect that it's largely driven by a lack of chefs - possibly as a result of social climbing across generations.