From October 2016 to March 2017 the team is joined by Guest Kats Rosie Burbidge and Eibhlin Vardy, and by InternKats Verónica Rodríguez Arguijo, Tian Lu and Hayleigh Bosher.

Wednesday, 24 March 2004


In an attempt to curry favour with his readers, the IPKat draws your attention to an article in today’s Daily Telegraph. The piece describes how chicken tikka masala served in many Indian restaurants across the UK sometimes contains dangerous amounts of colourings such as tartrazine and ponceau 4R. What’s the connection with IP you may ask. Well (no doubt much to OHIM’s chagrin – or should that be amusement?) the ruby coloured delicacy is commonly referred to by its acronym and is known as a CTM.

Spanish curry here
Make your own (dye-free) CTM here
CTM – the truth behind the chicken here and here
Why CTM makes the world a better place here

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