My compliments to recently returned chef Greg of the Sir Charles Napier (50 Southover St, Brighton), for bringing the food menu back to life at this excellent local hostelry.
Aside from serving homemeade pizzas during the week, on Fridays and Saturdays there is an a la carte menu offering dishes such as scampi, homemeade meatballs, gammon etc.
The menu changes each week, and last night one of the dishes was a lamb curry.
The curry was first class, tender lamb in a rich spicy curry served with basmati rice and nan bread. I can also commend the boar and beef meatballs.
On Sundays traditional roasts are served.
Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Saturday, February 08, 2014
Wednesday, January 16, 2013
Burger Off!
The next time you are unwise enough to buy a ready made burgers, pies, curries etc from a supermarket, make sure that you are 100% certain which hapless animal was slaughtered to provide the meat for the product.
The FSAI said the meat came from two processing plants in
Ireland, Liffey Meats and Silvercrest Foods, and the Dalepak Hambleton
plant in Yorkshire.
It said there was no risk to health.
The burgers were on sale in Tesco and Iceland in the UK and Ireland. In the Republic of Ireland they were on sale in Dunnes Stores, Lidl and Aldi.
A total of 27 products were analysed, with 10 of them containing horse DNA and 23 containing pig DNA.
Horsemeat accounted for approximately 29% of the meat content in one sample from Tesco.
In addition, 31 beef meal products, including cottage pie, beef curry pie and lasagne, were analysed, of which 21 tested positive for pig DNA.
The BBC reports that horse DNA has been found
in some beefburgers being sold in UK and Irish supermarkets, the
Republic of Ireland's food safety authority (FSAI) has said.
It said there was no risk to health.
The burgers were on sale in Tesco and Iceland in the UK and Ireland. In the Republic of Ireland they were on sale in Dunnes Stores, Lidl and Aldi.
The FSAI said the retailers stated that they were removing all implicated batches of the burgers.
Horsemeat accounted for approximately 29% of the meat content in one sample from Tesco.
In addition, 31 beef meal products, including cottage pie, beef curry pie and lasagne, were analysed, of which 21 tested positive for pig DNA.
Wednesday, March 25, 2009
The Curry College
The Curry College
Britain's Indian restaurants are facing a skilled staff shortage that, according to leading restaurateurs, threatens them with "catastrophe".
Sheikh Aklaq Ahmed, programme director at the Bangladesh Caterers' Association, claims that 30,000 extra staff are needed. In the past, staff would be recruited from overseas. However, the immigration system has been strengthened and this solution for staffing is no longer cost effective.
The solution being proposed is to set up a London School of Curry, which would train local chefs.
An excellent idea, the question is where will the funding come from?
Britain's Indian restaurants are facing a skilled staff shortage that, according to leading restaurateurs, threatens them with "catastrophe".
Sheikh Aklaq Ahmed, programme director at the Bangladesh Caterers' Association, claims that 30,000 extra staff are needed. In the past, staff would be recruited from overseas. However, the immigration system has been strengthened and this solution for staffing is no longer cost effective.
The solution being proposed is to set up a London School of Curry, which would train local chefs.
An excellent idea, the question is where will the funding come from?
Friday, June 01, 2007
Patak's Sold
Patak's Sold
Patak's, Britain's best-known Indian food brand, is being sold by its founding family (the Pathaks) for over £100M to Associated British Foods, whose brands include; Sunblest bread, Silver Spoon sugar, Twinings tea and Ovaltine.
Patak's is run by husband and wife team Kirit and Meena Pathak, the "h" in the family name was dropped to make it easier for the English to pronounce.
Patak's was founded in 1957 by Kirit's father, Laxmishanker, who came to Britain in the 1950s as a refugee from Kenya, with his wife and six children. He started with just £5 in his pocket when he arrived in the country.
The business supplies approximately 75% of the 8,000 Indian restaurants in Britain. It also sells curry paste, pappadums, chapattis and cooking sauces through the major supermarket chains and exports to around 40 countries.
Mr Pathak will become chairman of the combined business of Patak's and Blue Dragon and wife Meena will also become a director.
The family is retaining the rights to the Patak brand in India.
Patak's, Britain's best-known Indian food brand, is being sold by its founding family (the Pathaks) for over £100M to Associated British Foods, whose brands include; Sunblest bread, Silver Spoon sugar, Twinings tea and Ovaltine.
Patak's is run by husband and wife team Kirit and Meena Pathak, the "h" in the family name was dropped to make it easier for the English to pronounce.
Patak's was founded in 1957 by Kirit's father, Laxmishanker, who came to Britain in the 1950s as a refugee from Kenya, with his wife and six children. He started with just £5 in his pocket when he arrived in the country.
The business supplies approximately 75% of the 8,000 Indian restaurants in Britain. It also sells curry paste, pappadums, chapattis and cooking sauces through the major supermarket chains and exports to around 40 countries.
Mr Pathak will become chairman of the combined business of Patak's and Blue Dragon and wife Meena will also become a director.
The family is retaining the rights to the Patak brand in India.
Wednesday, May 23, 2007
The Dangers of Curry
The Dangers of Curry
News that a ban has been imposed on British Airways staff microwaving their own food following, the explosion of a curry at 35,000 feet should cause a sigh or two of relief amongst those passengers of a nervous disposition.
The blast caused around £20,000 of damage to an aircraft.
However, for those of you who enjoy good food this story confirms what I have said many times before.
The food on BA is not particularly good, if it were then the staff would not take their own meals on board (note I have discussed this many times with BA staff, and they agree).
Would they?
News that a ban has been imposed on British Airways staff microwaving their own food following, the explosion of a curry at 35,000 feet should cause a sigh or two of relief amongst those passengers of a nervous disposition.
The blast caused around £20,000 of damage to an aircraft.
However, for those of you who enjoy good food this story confirms what I have said many times before.
The food on BA is not particularly good, if it were then the staff would not take their own meals on board (note I have discussed this many times with BA staff, and they agree).
Would they?
Wednesday, September 27, 2006
The Curry Mushroom
The Curry Mushroom
Those of you with a penchant for curry may find the so called "curry mushroom" a must have in your storecupboards.
Thee small brown curry scented milkcap, Lactarius camphoratus, is to be collected and sold commercially by Wildfoods a Scottish company specialising in foods gathered from the wild.
Liz Walsh, director Wildfoods, said:
"We believe we are the first company to sell the curry-scented milk-cap commercially. It is a fascinating natural food that really does smell and taste of curry and grows alongside many other mushrooms in the wonderful forests we have here in Scotland.
We strongly believe there could be an excellent market for it out there among food lovers."
Wildfoods believes that the curry mushroom has many potential uses eg; vegetable curries, a spicy condiment or to add heat to risotto.
Wildfoods will sell the curry mushrooms at £10 for 250 grams.
The curry mushroom has a strong smell and has a taste that brings to mind coriander, cumin, turmeric, ginger and chilli. I would suggest that it may be cheaper to use those ingredients directly, rather than buy the mushroom.
Those of you with a penchant for curry may find the so called "curry mushroom" a must have in your storecupboards.
Thee small brown curry scented milkcap, Lactarius camphoratus, is to be collected and sold commercially by Wildfoods a Scottish company specialising in foods gathered from the wild.
Liz Walsh, director Wildfoods, said:
"We believe we are the first company to sell the curry-scented milk-cap commercially. It is a fascinating natural food that really does smell and taste of curry and grows alongside many other mushrooms in the wonderful forests we have here in Scotland.
We strongly believe there could be an excellent market for it out there among food lovers."
Wildfoods believes that the curry mushroom has many potential uses eg; vegetable curries, a spicy condiment or to add heat to risotto.
Wildfoods will sell the curry mushrooms at £10 for 250 grams.
The curry mushroom has a strong smell and has a taste that brings to mind coriander, cumin, turmeric, ginger and chilli. I would suggest that it may be cheaper to use those ingredients directly, rather than buy the mushroom.
Tuesday, September 05, 2006
Cockroaches and Curry
Cockroaches and Curry
Cockroaches and curry do not mix; these resilient beasts tend to put off the most hardy diner, especially when they are found still alive in the poppadums.
Unfortunately even well know brands, such as Shere Khan, can be affected by these infestations; as per the recent report in the Times, which noted that the Shere Khan in Manchester was fined £40K for the above.
To read the full story please visit this link Cockroaches.
Cockroaches and curry do not mix; these resilient beasts tend to put off the most hardy diner, especially when they are found still alive in the poppadums.
Unfortunately even well know brands, such as Shere Khan, can be affected by these infestations; as per the recent report in the Times, which noted that the Shere Khan in Manchester was fined £40K for the above.
To read the full story please visit this link Cockroaches.
Tuesday, August 22, 2006
Vindaloos Cure Headaches
Vindaloos Cure Headaches
It seems that a strong curry, such as a Vindaloo, may in fact be a cure for headaches.
Research, carried out by the Rowett Institute, has found that Vindaloos are better than aspirin at getting rid of headaches.
The key ingredient is salicylic acid, which is found in aspirin, and it occurs naturally in Indian food.
Spices found in curry such as cumin, turmeric and paprika are all rich in the ingredient.
Whilst aspirin can cause internal bleeding and ulcers, curry does not.
It seems that a strong curry, such as a Vindaloo, may in fact be a cure for headaches.
Research, carried out by the Rowett Institute, has found that Vindaloos are better than aspirin at getting rid of headaches.
The key ingredient is salicylic acid, which is found in aspirin, and it occurs naturally in Indian food.
Spices found in curry such as cumin, turmeric and paprika are all rich in the ingredient.
Whilst aspirin can cause internal bleeding and ulcers, curry does not.
Tuesday, May 16, 2006
Tiffin Cup 2006
Tiffin Cup 2006
Britain's top curry chefs will compete in the House of Commons kitchens today, in the Tiffin Cup 2006 the contest to find the nation's best curry restaurant.
Fourteen south Asian restaurants from the UK have been shortlisted from a total of more than 40, nominated by their local MPs for the final of the first Tiffin Cup.
The judging panel includes; Lloyd Grossman, Ainsley Harriott and Nina Wadia from Goodness Gracious Me.
The Tiffin Cup has been organised by MPs Michael Fabricant, John Barrett and Keith Vaz.
Mr Vaz said:
"The UK's love affair with curry has come a long way.
I am delighted to host the first Tiffin Cup grand final, which will feature 14 of the best South Asian restaurants Britain has to offer.
I am sure this will be a fun-packed evening that will highlight how far South Asian cuisine has developed in this country, while also supporting two very worthy causes."
The competition is helping to raise money for the Roko Cancer Appeal, which aims to create India's first mobile breast cancer unit, and TB Alert, the only charity which fights tuberculosis in both the UK and India.
Britain's top curry chefs will compete in the House of Commons kitchens today, in the Tiffin Cup 2006 the contest to find the nation's best curry restaurant.
Fourteen south Asian restaurants from the UK have been shortlisted from a total of more than 40, nominated by their local MPs for the final of the first Tiffin Cup.
The judging panel includes; Lloyd Grossman, Ainsley Harriott and Nina Wadia from Goodness Gracious Me.
The Tiffin Cup has been organised by MPs Michael Fabricant, John Barrett and Keith Vaz.
Mr Vaz said:
"The UK's love affair with curry has come a long way.
I am delighted to host the first Tiffin Cup grand final, which will feature 14 of the best South Asian restaurants Britain has to offer.
I am sure this will be a fun-packed evening that will highlight how far South Asian cuisine has developed in this country, while also supporting two very worthy causes."
The competition is helping to raise money for the Roko Cancer Appeal, which aims to create India's first mobile breast cancer unit, and TB Alert, the only charity which fights tuberculosis in both the UK and India.
Wednesday, May 10, 2006
The Tiffin Cup
The Tiffin Cup
Chefs from 14 curry houses in the UK will travel to Parliament on the 16th of May to compete in a "cook off" for the inaugural Tiffin Cup, which celebrates south Asian cuisine.
MPs Michael Fabricant, John Barrett and Keith Vaz launched the Tiffin Cup because of the "colourful contribution" south Asian restaurants make to the British food industry.
40 south Asian restaurants throughout the UK were nominated for the award by their local MPs. These were cut down to a shortlist of 14, and they will compete in a cook-in at the Commons on 16 May.
The judges include presenters Loyd Grossman, Ainsley Harriott and Nina Wadia from TV's Goodness Gracious Me.
The winning restaurant will get a year's supply of Cobra Beer, and the 2006 Tiffin Cup.
The competition will raise money for the Roko Cancer Appeal, which also fights tuberculosis in the UK and India.
Mr Vaz said:
"The UK's love affair with curry has come a long way. I am delighted to host the first Tiffin Cup grand final, which will feature 14 of the best south Asian restaurants Britain has to offer.
These restaurants raise a greater awareness and understanding of Britain's Asian communities.
I am sure this will be a fun-packed evening that will highlight how far south Asian cuisine has developed in this country, while also supporting two very worthy causes."
Chefs from 14 curry houses in the UK will travel to Parliament on the 16th of May to compete in a "cook off" for the inaugural Tiffin Cup, which celebrates south Asian cuisine.
MPs Michael Fabricant, John Barrett and Keith Vaz launched the Tiffin Cup because of the "colourful contribution" south Asian restaurants make to the British food industry.
40 south Asian restaurants throughout the UK were nominated for the award by their local MPs. These were cut down to a shortlist of 14, and they will compete in a cook-in at the Commons on 16 May.
The judges include presenters Loyd Grossman, Ainsley Harriott and Nina Wadia from TV's Goodness Gracious Me.
The winning restaurant will get a year's supply of Cobra Beer, and the 2006 Tiffin Cup.
The competition will raise money for the Roko Cancer Appeal, which also fights tuberculosis in the UK and India.
Mr Vaz said:
"The UK's love affair with curry has come a long way. I am delighted to host the first Tiffin Cup grand final, which will feature 14 of the best south Asian restaurants Britain has to offer.
These restaurants raise a greater awareness and understanding of Britain's Asian communities.
I am sure this will be a fun-packed evening that will highlight how far south Asian cuisine has developed in this country, while also supporting two very worthy causes."
Tuesday, March 21, 2006
Glasgow Goes For Curry Title
Glasgow City Council is supporting its restaurants' goal to become the Curry Capital of Britain 2006.
Four restaurants have been chosen to represent Glasgow; the Panjea, Ashoka Flame, Shish Mahal and the Dhabba will take part.
The competition is now in its sixth year, and will see sixteen cities facing off for the titles of Curry Capital of Britain 2006 and EthniCity 2006.
Glasgow won Curry Capital in 2002 & 2003, Bradford in 2004 and Birmingham in 2005.
The multiethnic 'EthniCity' title went to Edinburgh in 2003, Birmingham in 2004 and Glasgow in 2005.
The winning city will be announced this May.
Lord Provost Liz Cameron is quoted as saying:
"Glasgow is the home of a good curry. For years our fantastic Indian restaurants have served up inventive and fiery dishes to warm the culinary heart. And we are proud to say that curry is up there as our adoptive national dish."
Four restaurants have been chosen to represent Glasgow; the Panjea, Ashoka Flame, Shish Mahal and the Dhabba will take part.
The competition is now in its sixth year, and will see sixteen cities facing off for the titles of Curry Capital of Britain 2006 and EthniCity 2006.
Glasgow won Curry Capital in 2002 & 2003, Bradford in 2004 and Birmingham in 2005.
The multiethnic 'EthniCity' title went to Edinburgh in 2003, Birmingham in 2004 and Glasgow in 2005.
The winning city will be announced this May.
Lord Provost Liz Cameron is quoted as saying:
"Glasgow is the home of a good curry. For years our fantastic Indian restaurants have served up inventive and fiery dishes to warm the culinary heart. And we are proud to say that curry is up there as our adoptive national dish."
Thursday, March 02, 2006
Leicester Is Britain's Curry Capital
Leicester Is Britain's Curry Capital
Manchester has lost its self awarded title of Britain's curry capital.
Manchester's "curry mile", in Rusholme, has been usurped by Leicester. The Frequency of Overseas Dishes (FOOD) study has found that Leicester has the highest density of curry houses of all British cities, with at least two every square mile.
However, it is not the quantity but the quality that matters surely?
Manchester has lost its self awarded title of Britain's curry capital.
Manchester's "curry mile", in Rusholme, has been usurped by Leicester. The Frequency of Overseas Dishes (FOOD) study has found that Leicester has the highest density of curry houses of all British cities, with at least two every square mile.
However, it is not the quantity but the quality that matters surely?
Tuesday, January 17, 2006
The New Maharajah's
Restaurant
The New Maharajah's
17 Forrest Road
Edinburgh
Phone:- 0131 220 2273
Website www.thenewmaharajahs.co.uk
Overview
Eva and I spent a few days over Christmas in Edinburgh this year. We arrived on Christmas Eve and, with absolutely no plans, decided to pop out for a drink then something to eat.
Having imbibed of a few welcome drinks, we found that rather disconcertingly many of the restaurants we looked in on were in fact closed. The night was getting cold and we had almost resigned ourselves to returning to our hotel, and eating in, when we came across The New Maharajah's; an Indian restaurant serving Tandoori, Mughlai and Bengali cuisine.
The restaurant, situated near the famous Greyfriars Bobby pub, is under new management and claims to have been recommended by Egon Ronay and the Good Curry Guide.
Ambience
The restaurant was bright and cheerful, not one centimetre of flock wallpaper was in sight! Most especially welcome, on that rather cold damp night, it was warm and comfortable.
The walls are painted a light cream colour, the floors wooden parquet. The chairs are red velvet backed, comfortable to sit on and the tables laid with linen clothes and napkins.
Unlike many Indian restaurants, the background music was not a the usual selection of "Asian style" mood music, but an eclectic mixture of disco and Motown from the 1950's, 60's, 70's and 80's. In fact we rather enjoyed naming the tunes, but would note that the music was not intrusive.
Menu
The menu offered a good range of Tandoori, Biryani and Mughlai dishes; additionally there were a number of house specials and standard curries.
As with many Asian restaurants the New Maharajah offers a take away service as well.
Service
The staff were friendly and welcoming, even though it was 9:00pm on Christmas Eve they showed no sign of trying to rush us through our meal.
The service was attentive and efficient, and the staff were happy to explain the dishes when asked.
Food
I chose the lamb baja for my starter. This consisted of a most excellent and succulent chapatti, stuffed with minced lamb and spices. I was very impressed both with the taste and texture of this dish. It was, to my view, an ideal starter.
I chose the Jhallfrezie chicken for my main course, this is a marinated Tandoori chicken with fresh green chilli, coriander and garnished with ginger. It was spicy and flavoursome.
I had plain boiled rice and allo jeera (potato with cumin) to accompany it.
Eva started with the lamb kebab; this was a dish of succulent and tender Tandoori cooked lamb chunks in yoghurt and medium spices, served with a salad. The meat was good quality, and the spices not overpowering
Rather bravely, for her main course, Eva chose the chicken Balti Rooflifter. This dish, not surprisingly was very hot, I guess it had been created especially for the Scottish palate. It consisted of pieces of chicken in Balti spices, chopped onion, green pepper, mint, yoghurt coriander and Kashmiri massalla.
She chose pilao rice to accompany it.
She was delighted with this dish, even though it was by far the hottest that she has ever had.
It is fair to say that it opened the pores!
The meal, which included a good bottle of Pouilly Fuisse and liqueurs, came to £48 including service.
Overall Opinion
We had a splendid meal, and are more than happy to recommend the New Maharajah's as a place worth visiting when in Edinburgh.
The New Maharajah's
17 Forrest Road
Edinburgh
Phone:- 0131 220 2273
Website www.thenewmaharajahs.co.uk
Overview
Eva and I spent a few days over Christmas in Edinburgh this year. We arrived on Christmas Eve and, with absolutely no plans, decided to pop out for a drink then something to eat.
Having imbibed of a few welcome drinks, we found that rather disconcertingly many of the restaurants we looked in on were in fact closed. The night was getting cold and we had almost resigned ourselves to returning to our hotel, and eating in, when we came across The New Maharajah's; an Indian restaurant serving Tandoori, Mughlai and Bengali cuisine.
The restaurant, situated near the famous Greyfriars Bobby pub, is under new management and claims to have been recommended by Egon Ronay and the Good Curry Guide.
Ambience
The restaurant was bright and cheerful, not one centimetre of flock wallpaper was in sight! Most especially welcome, on that rather cold damp night, it was warm and comfortable.
The walls are painted a light cream colour, the floors wooden parquet. The chairs are red velvet backed, comfortable to sit on and the tables laid with linen clothes and napkins.
Unlike many Indian restaurants, the background music was not a the usual selection of "Asian style" mood music, but an eclectic mixture of disco and Motown from the 1950's, 60's, 70's and 80's. In fact we rather enjoyed naming the tunes, but would note that the music was not intrusive.
Menu
The menu offered a good range of Tandoori, Biryani and Mughlai dishes; additionally there were a number of house specials and standard curries.
As with many Asian restaurants the New Maharajah offers a take away service as well.
Service
The staff were friendly and welcoming, even though it was 9:00pm on Christmas Eve they showed no sign of trying to rush us through our meal.
The service was attentive and efficient, and the staff were happy to explain the dishes when asked.
Food
I chose the lamb baja for my starter. This consisted of a most excellent and succulent chapatti, stuffed with minced lamb and spices. I was very impressed both with the taste and texture of this dish. It was, to my view, an ideal starter.
I chose the Jhallfrezie chicken for my main course, this is a marinated Tandoori chicken with fresh green chilli, coriander and garnished with ginger. It was spicy and flavoursome.
I had plain boiled rice and allo jeera (potato with cumin) to accompany it.
Eva started with the lamb kebab; this was a dish of succulent and tender Tandoori cooked lamb chunks in yoghurt and medium spices, served with a salad. The meat was good quality, and the spices not overpowering
Rather bravely, for her main course, Eva chose the chicken Balti Rooflifter. This dish, not surprisingly was very hot, I guess it had been created especially for the Scottish palate. It consisted of pieces of chicken in Balti spices, chopped onion, green pepper, mint, yoghurt coriander and Kashmiri massalla.
She chose pilao rice to accompany it.
She was delighted with this dish, even though it was by far the hottest that she has ever had.
It is fair to say that it opened the pores!
The meal, which included a good bottle of Pouilly Fuisse and liqueurs, came to £48 including service.
Overall Opinion
We had a splendid meal, and are more than happy to recommend the New Maharajah's as a place worth visiting when in Edinburgh.
Wednesday, December 07, 2005
King Cobra
King Cobra
Cobra Beer, beloved of many a curry aficionado, plans to start production in India to gain a foothold in an increasing market.
The firm was founded by Karan Bilimoria in 1989, and the beer is sold in most major UK supermarket chains and 6,000 restaurants throughout Britain.
Cobra says it is in talks about setting up a brewery and distribution centre in Hyderabad.
Cobra has fewer bubbles than many other lagers, so that it is easier to drink while eating.
Cobra now has an annual turnover of £80BN, and is exported to over 35 countries worldwide.
It also tastes good!
Cobra Beer, beloved of many a curry aficionado, plans to start production in India to gain a foothold in an increasing market.
The firm was founded by Karan Bilimoria in 1989, and the beer is sold in most major UK supermarket chains and 6,000 restaurants throughout Britain.
Cobra says it is in talks about setting up a brewery and distribution centre in Hyderabad.
Cobra has fewer bubbles than many other lagers, so that it is easier to drink while eating.
Cobra now has an annual turnover of £80BN, and is exported to over 35 countries worldwide.
It also tastes good!
Wednesday, November 30, 2005
Scotland's Largest Restaurant
Scotland's Largest Restaurant
Glasgow will host Scotland's largest restaurant, which will serve Glasgow's favourite dish ... curry.
Restaurateur Azher Baig will build a 750 seat restaurant in Bellahouston Park. It will be called Village in the Park.
He expects it to be open in time for Christmas.
It is being built in a converted building, near the park's entrance on Paisley Road West.
The building will have a seating capacity for 250, and there will be a permanent marquee with room for 500.
The restaurant will also have its own car park and play area.
Glasgow will host Scotland's largest restaurant, which will serve Glasgow's favourite dish ... curry.
Restaurateur Azher Baig will build a 750 seat restaurant in Bellahouston Park. It will be called Village in the Park.
He expects it to be open in time for Christmas.
It is being built in a converted building, near the park's entrance on Paisley Road West.
The building will have a seating capacity for 250, and there will be a permanent marquee with room for 500.
The restaurant will also have its own car park and play area.
Friday, September 30, 2005
Curry Honour
Curry Honour
The mayor of Westminster, central London, unveiled a plaque yesterday on the wall of 102 George Street.
This was in honour of Indian businessman Sake Dean Mahomed, who set up Britain's first curry restaurant in 1810.
The Hindoostane Coffee House was said to sell food "unequalled to any curries ever made in England".
Mahomed was born in 1759, and came to Britain in 1784.
The restaurant went bankrupt in 1812.
Britain now has around 9,000 curry houses.
The mayor of Westminster, central London, unveiled a plaque yesterday on the wall of 102 George Street.
This was in honour of Indian businessman Sake Dean Mahomed, who set up Britain's first curry restaurant in 1810.
The Hindoostane Coffee House was said to sell food "unequalled to any curries ever made in England".
Mahomed was born in 1759, and came to Britain in 1784.
The restaurant went bankrupt in 1812.
Britain now has around 9,000 curry houses.
Wednesday, September 14, 2005
Britain's Curry Crisis
Britain's Curry Crisis
Britain now has nearly 10,000 Indian restaurants, serving two million curry meals a week; having a "curry" is now a weekly tradition for many British families.
However, the growth of the "curry" industry in Britain now faces a threat from a shortage of labour.
The 10,000 curry restaurants in Britain require 20,000 chefs and 40,000 helpers, as a minimum. Unfortunately, these requirements are proving to be too much for restaurants which are struggling to recruit trained/experienced chefs and assistants.
Immigration policies have been toughened up in the last few decades, and the recent terrorist bombings have made immigration authorities reluctant to give out new work permits or renew existing ones.
Such is the crisis that the Guild of Bangladeshi Restaurateurs, which represents 2000 South Asian restaurants, has appealed to Home Secretary to relax immigration rules.
Namita Punjabi, owner of the Chelsea-based Chutney Mary Anglo-Indian restaurant, is reported to have said:
"It is very difficult to get good cooks. We normally just can't find them in this country. And remember that India is the size of Europe. Each area has its own specific types of food. As a company, we can't look for talent in Britain it just doesn't exist."
It may be that the traditional "curry" house will have to start increasing prices, in order to stem demand.
Britain now has nearly 10,000 Indian restaurants, serving two million curry meals a week; having a "curry" is now a weekly tradition for many British families.
However, the growth of the "curry" industry in Britain now faces a threat from a shortage of labour.
The 10,000 curry restaurants in Britain require 20,000 chefs and 40,000 helpers, as a minimum. Unfortunately, these requirements are proving to be too much for restaurants which are struggling to recruit trained/experienced chefs and assistants.
Immigration policies have been toughened up in the last few decades, and the recent terrorist bombings have made immigration authorities reluctant to give out new work permits or renew existing ones.
Such is the crisis that the Guild of Bangladeshi Restaurateurs, which represents 2000 South Asian restaurants, has appealed to Home Secretary to relax immigration rules.
Namita Punjabi, owner of the Chelsea-based Chutney Mary Anglo-Indian restaurant, is reported to have said:
"It is very difficult to get good cooks. We normally just can't find them in this country. And remember that India is the size of Europe. Each area has its own specific types of food. As a company, we can't look for talent in Britain it just doesn't exist."
It may be that the traditional "curry" house will have to start increasing prices, in order to stem demand.
Friday, September 09, 2005
Banglatown Curry Festival
Banglatown Curry Festival
The Banglatown International Curry Festival is launched again this Sunday, in Brick Lane London, and will be celebrating its fifth year in 2005.
It will go on for two weeks, and is a celebration of everything that Banglatown has to offer; giving visitors an opportunity to try a variety of dishes.
The launch coincides with the Brick Lane Festival, and more than 60,000 visitors are expected to attend to experience the global mix of food, music, history and culture.
Visitors are given the chance to experience the very best of the curry capital of Europe.
Over 45 restaurants will be offering special deals and family menus to encourage customers to try dishes, and for families to dine together.
Eateries will be offering al-fresco dining, and food stalls on the weekends. International music will be played live in Allen Gardens and the Vibe Bar courtyard during the first day of celebration, and both weekends will see live music and street entertainment up and down Brick Lane.
The Banglatown International Curry Festival is launched again this Sunday, in Brick Lane London, and will be celebrating its fifth year in 2005.
It will go on for two weeks, and is a celebration of everything that Banglatown has to offer; giving visitors an opportunity to try a variety of dishes.
The launch coincides with the Brick Lane Festival, and more than 60,000 visitors are expected to attend to experience the global mix of food, music, history and culture.
Visitors are given the chance to experience the very best of the curry capital of Europe.
Over 45 restaurants will be offering special deals and family menus to encourage customers to try dishes, and for families to dine together.
Eateries will be offering al-fresco dining, and food stalls on the weekends. International music will be played live in Allen Gardens and the Vibe Bar courtyard during the first day of celebration, and both weekends will see live music and street entertainment up and down Brick Lane.
Friday, June 17, 2005
Purveyors of Gandhi Curry in a Stew
Purveyors of Gandhi Curry in a Stew
An Australian takeaway firm, called Handi Ghandi "Great Curries...No Worries", has annoyed Mahatma Gandhi's family.
They are asking the Indian government to stop the company using Gandhi's name.
The company sells meat and vegetarian curries; including beef, which is sacred to Hindus and forbidden.
Tushar Gandhi, the activist's Bombay-based great-grandson and head of the Mahatma Gandhi Foundation, is quoted as saying:
"It's offensive..It goes absolutely against all his beliefs. Using his image to sell beef curries and such doesn't gel".
Gandhi's name and image are protected under India's constitution. However, these laws quite clearly do not apply to other countries.
It may be that the Gandhi's family will have an uphill struggle with their complaint.
An Australian takeaway firm, called Handi Ghandi "Great Curries...No Worries", has annoyed Mahatma Gandhi's family.
They are asking the Indian government to stop the company using Gandhi's name.
The company sells meat and vegetarian curries; including beef, which is sacred to Hindus and forbidden.
Tushar Gandhi, the activist's Bombay-based great-grandson and head of the Mahatma Gandhi Foundation, is quoted as saying:
"It's offensive..It goes absolutely against all his beliefs. Using his image to sell beef curries and such doesn't gel".
Gandhi's name and image are protected under India's constitution. However, these laws quite clearly do not apply to other countries.
It may be that the Gandhi's family will have an uphill struggle with their complaint.
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