TO ALL ENLISTED : DEVELOP NEW ENGLAND SALAD DRESSINGS, ALL WITH DIAN, SOUTH ASIAN CHITNEYS :

https://www.wozzkitchencreations.com/products/spiced-beet-vinegar

https://newengland.com/today/food/appetizers/seafood-appetizers/spicy-mignonette/

COMBINE 75% INDIAN/SOUTH ASIAN CHUTNEY, SAUCES, WITH ALL OF THE NEW ENGLAND DRESSINGS, VINEGARS, MAYOS, AIOLIS, AND DIPS.

https://www.saveur.com/article/Recipes/Spiced-Red-Wine-Vinegar/

https://www.townandcountrymag.com/leisure/drinks/news/amp4961/fire-cider/

ADD THIS INTO THE MASALA, OR VINDALOO CURRY BASE :

https://www.firehousepantrystore.com/herbs-and-spices-seasoning-blends-new-bay-seafood-seasoning.html

ALWAYS HAVE A GALLON OF MASALA CURRY, AND A GALLON OF VINDALOO CURRY, PER PERSON, AT ANY EVENTS.