currycouncil.com

Birmingham restaurant Lasan on The F Word with Gordon Ramsay

2009-11-09T19:16:00.008Z

A BIRMINGHAM restauranteur hits our TV screens tomorrow as celebrity chef Gordon Ramsay searches for the UK’s best eatery.

Aktar Islam, head chef at Lasan in the Jewellery Quarter, and his assistant Aysan Shaikh, will cook-off against culinary experts from another Indian diner on the new Channel 4 show The F Word’s Best Local Restaurant.

On previous series’ of the aptly-titled The F Word, foul-mouthed Ramsay has invited celebrity families to compete against each other.

But in this new series Gordon is on the hunt for unsung local champions and from thousands of entries has hand-picked two establishments in nine food categories with Lasan winning through in the Indian section.

Birmingham-born Aktar, aged 29, said: “It’s a fantastic achievement to be the only restaurant in Birmingham selected.

“We’ve always known people in Birmingham have been supportive of what we do but this is a good opportunity to show the rest of the country the good food coming out of Birmingham.”

Both teams will cook three courses for 50 diners and the pair who get the most customers to pay for their dishes will be crowned champions of the Indian restaurant category.

The four highest scoring section champions throughout the series will be invited to partake in the show’s semi-finals early next year and vie for a place in the grand final.

Each week the starter and desert are chosen by Ramsay but the mains are selected by the contestant chefs, with Aktar opting for a pan fried fillet of seabass on wilted spinach with new potatoes and Bengali fish broth and rice.

Source: Birmingham Mail

The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.

address
3-4 Dakota Buildings
James Street
St Paul's Square
BIRMINGHAM
B3 1SD

web www.lasangroup.com/restaurant
email info@lasan.co.uk

tel 0121 212 3664 and 0121 247 8570
fax 0121 212 3665

Tory leader praises UK’s Indian restaurants at British Curry Awards

2009-11-06T17:16:00.005Z

Tory party leader David Cameron praised Britain’s £3.5b curry restaurant industry for its promotion of community cohesion at the British Curry Awards, now into its fifth year.

Speaking at the event on 3 November at London’s Battersea Evolution venue, the politician said: “The British curry industry is a great success story. It’s shown how people from all backgrounds, with different creeds and cultures, can come together as one.”

Around 3,000 restaurants were nominated for the awards by 43,000 public nominations. An initial judging process then produced a list of 100 finalists. This year’s winners included London’s Bombay Brasserie restaurant, which was voted Best Indian Restaurant in the awards back in 2005.

Source: caterersearch.com

Is the British curry under threat?

2009-11-06T17:07:00.005Z

New regulations governing the granting of short-term visas are being criticised for threatening the continued success of Britain's curry industry. What's the solution?

Glancing around the room at the British Curry Awards earlier this week, it would be hard to believe that the Indian restaurant industry in the UK is whispering words of crisis.

In the car park, stewards were carefully guiding into place motors that would laugh out loud at a piffling £100,000 price tag. Inside, the dining room was packed to capacity with wealthy Asian business people. The men sported pleasingly rounded, prosperous stomachs and the women wore more gold than you would find at Fiddy Cent's birthday party.

This is a huge business, worth more than £3.5bn and employing well over 100,000 people. The presence of the Conservative party leader, David Cameron provided further evidence of just how important a demographic this prominent and wealthy group is to politicians and the British economy. Yet when organiser Enam Ali MBE gave his opening remarks, the tone was as challenging as it was celebratory. The curry industry is facing a serious threat.

It was not, as one might imagine, being blamed on the recession. It seems to have weathered this storm thanks to the pathological need of the nation for a 'British' curry, expressed perfectly by co-host, Chris Tarrant when he joked "I was in India recently and kept thinking to myself 'it's OK, but not as good as the real thing'".

The menus of many of our beloved curry houses may be a bizarre convergence of Bangladeshi, Indian and Pakistani ex-pat cooking with British tastes, but there are times when only a chicken tikka masala will hit the spot. It is not even the threat from other dining options. Indian restaurants are holding their own against the onslaught of a growing number of alternatives and the days when people will say "I could murder a few pints and a burrito" are still far, far away.

Instead, according to Enam Ali, the challenge comes from the very people who have offered some of the most vociferous support for the industry - the government, and specifically the Home Office. The problem has its roots in a 2005 change to the policy governing the issuing of short-term visas, which made the hiring of skilled chefs from the subcontinent more difficult.

It is not a new story and one that Mr Ali has mentioned at previous events, but the impact is now being felt as there is a new generation of young chefs in the UK who are not receiving the guidance normally given to them by experts from India. He believes that this, combined with the recent tightening of visa sponsorship regulations to include more stringent language requirements adds up to a genuine threat to the long-term health of the industry.

As Enam Ali spoke, my host Wasim Tayyab who I'm delighted to say collected a gong in the 'Best Casual Dining' category whispered in my ear "this is the biggest problem for all of us right now" and at the tables surrounding us others were nodding their heads vigorously in agreement, some rising to their feet to applaud the sentiment of their spokesman. It was obviously an issue upon which every person in the room had a strong opinion.

I don't agree with Mr Ali's argument that the regulations should be revised because "you don't need to speak English to cook a curry." Contributing to British society requires so much more of you than just staying in your workplace. Nor do I think that the will have much more joy with David Cameron. His attendance and words of support were greeted like those of a liberating general, but his polices, if the Conservative Party were elected to government, could potentially be even more challenging.

However, curry houses or Indian restaurants, call them what you will, continue to play such an important part in British cultural life that I believe any threat to their wellbeing is something we should take very seriously. This is not just a challenge to the vibrancy of our dining scene (although I can see nods of agreement coming from the owners of Chinese, Thai and Malaysian restaurants too) it also poses a threat to any area of cultural life where we strive to improve and excel. Be it food or the arts, the policy will undoubtedly have a similar impact.

Source: Guardian

Free Wine at the Dilshad Indian restaurant in Handforth, Wilmslow

2009-11-03T10:59:00.004Z

The Dilshad Indian Restaurant has just opened in Wilmslow. They offer the ultimate in high quality Indian cuisine. It is located at 140 Wilmslow Road, the restaurant was previously known as "Ocean City".

The Dilshad are currently offering a free bottle of wine for every party dining in the restaurant.

Address: 140 Wilmslow Road, Handforth, Wilmslow, SK9 3LQ
Telephone: 01625 535 888

The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.

Mango Lounge in Stockport renamed to "Zeera"

2009-11-02T19:27:00.007Z

The Mango Lounge Indian Restaurant on Higher Hillgate in Stockport has recently changed its name to Zeera.

The restaurant name “Zeera” originates from zeera seeds that are used as an important spice in Indian cooking.

The restaurant now offers a new website, new a la carte menu, privilege club and an online ordering facility. There is an opening offer of 25% off all meals for all diners until 31 December 2009.

The original restaurant was reviewed by the currycouncil in February 2007.

The currycouncil have yet to review the new restaurant. If you have visited this restaurant, please feel free to add your comments below.

T 0161 477 9989
A 106 Higher Hillgate, Stockport, Cheshire, SK1 3QH
W www.zeerastockport.co.uk
E info@zeerastockport.co.uk

Anglo Indian chef creates 'world's healthiest curry' a curry

2009-10-31T19:51:00.004Z

An Anglo Indian chef, Gurpareet Bains, has claimed to have created the world’s healthiest meal - a curry.

The chicken and blueberry curry with goji berry pilau rice is full of natural healthy “superfoods” that can help fight cancer, says its 32 year-old creator.

The spicy chicken meal, he says, can help fight off carcinogenic cells while other traditional ingredients such as ginger, chilli, turmeric and garlic, are know for their antibacterial and antiviral properties.

Each serving contains the nutritional equivalent of 49 helpings of spinach, 23 bunches of grapes or nine portions of broccoli.

Experts say it is up to 20 times more nutritious than any specially-formulated 'healthy' meal.

Mr Bains, a British nutritional therapist and Indian "superfood" pioneer, said eating the curry just once-a-week could ''deal a devastating blow'' to the onset of cancers and other diseases like Alzheimer's.

''It has long been known that some foods including spices and fruits have exceptional health benefits,” he said.

''So combining these two genres of food stuffs seemed logical in any quest to find the world's healthiest meal.

''Thus the curry I have created is brimming with health-beneficial ingredients that could, if eaten regularly, deal a devastating blow to many diseases.''

Mr Bains, a former head chef who lives in Bedford, took almost two years perfecting the meal.

He researched the best natural 'superfoods' and calculated the exact quantities of each ingredient needed for ''optimum health results''.

His finished meal is full of with antioxidants, antifungals, antivirals, analgesics, and antibacterials.

Each plateful contains 25,000 'ORAC' units - the scientific measurement of antioxidants in foods.

Foods higher on the ORAC (Oxygen Radical Absorbance Capacity) scale have been proven to counter the onset of cancer, Alzheimer's, coronary heart disease and diabetes.

Most “healthy” meals like salads have less than 5,000 ORAC units, while traditional curries have fewer still.

Almost a quarter of antioxidant-rich foods are spices - a single teaspoon of cinnamon is the equivalent of two portions of grapes or a glass of fresh pomegranate juice.

At least 5,000 people are diagnosed with cancer in the UK each year. Of these, 1,800 lose their lives.

* The recipe for Chicken Curry with Blueberries and Goji Berry Pilau is (serves four):

To cook the curry:

1. Blend 20g of chopped coriander, 200g of fresh or frozen blueberries, two tablespoons of freshly grated ginger, and 3/4 of a teaspoon of salt with 500g of low-fat Greek yoghurt, and set aside.

2. Place four cloves of chopped garlic into a saucepan with three tablespoons of olive oil and heat on a low-medium flame until the garlic starts to turn brown - this should take no longer than one or two minutes.

3. Add one teaspoon of turmeric, mix well and heat through for 20 seconds. Mix in two tablespoons of ground cinnamon and one teaspoon of chilli powder and cook for 20 seconds.

4. Add 500g of chicken breast, cut into bite-sized pieces, and seal, stirring frequently - this should take no more than five minutes.

5. Now slowly pour the yoghurt mixture, mixing into the chicken, and bring to a simmer on a low heat.

6. Simmer for 10 minutes uncovered, stirring from time to time. Mix through one teaspoon of garam masala. Garnish with extra coriander.

To cook the pilau:

1. Place two teaspoons of cumin seeds and two tablespoons of olive oil into a saucepan and heat on a low-medium flame until the seeds begin to pop - this should take no more than three minutes.

2. Add one small sliced onion and cook until soft. Then add one teaspoon of turmeric powder, stir and heat for 20 seconds. Add one grated carrot. Cook for two minutes.

3. In the meantime, boil 1 3/4 cups of water.

4. Place the onion mixture, one cup of basmati rice, 1/2 tsp teaspoon salt and the boiling water into a large microwaveable bowl and mix with a fork.

5. Cook uncovered in the microwave for 4 minutes (700W), 3 1/2 minutes (800W) or 3 minutes (900W).

6. Mix and cook for 4 minutes (700W), 3 1/2 minutes (800W) or 3 minutes (900W)

7. Cover and continue to cook for 4 minutes (700W), 3 1/2 minutes (800W) or 3 minutes (900W).

8. Add 50g of goji berries and a handful of peas and let stand covered for 10 minutes.

9. Fluff the pilau with a fork, and serve.

Source: Telegraph

Review of Mughli (Knutsford) at Manchester Confidential

2009-10-30T19:02:00.011Z

The Mughli Indian Restaurant on King Street in Knutsford has been reviewed over at the manchesterconfidential.co.uk website. Click HERE to read their review.

The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.

T: 01565 631 010
A: 44-46 King Street, Knutsford, WA16 6DT
W: www.mughli.com
E: info@mughli.com

Asda unveils 'ethnic' expansion

2009-10-29T16:23:00.003Z

Asda is about to unveil its first "ethnic store" expansion in a bid to win more Asian customers.

From Monday almost a fifth of all products sold in its Hounslow, west London branch, will be aimed at Asians.

If successful, the supermarket giant plans to roll out similar stores in other parts of London and cities with large ethnic minority populations.

Big supermarkets have been competing for Asian shoppers ahead of religious festivals such as Eid and Diwali.

The ethnic food market in Britain was worth an estimated £208m in 2008, and grew over 2007-2008 by 11%, according to the market research company Mintel.

Asda's change will see ten aisles of mainly Asian products at its store in Hounslow - an increase of 35% - including products such as chapati flour, cooking oils, spices and pulses.

For Muslim, Sikh, and Hindu religious festivals the ranges are increased to include lanterns and even traditional Asian clothes.

Asda has also introduced halal meat concessions, selling meat and poultry slaughtered in accordance with Islamic ritual, in 12 of its stores.

Anyone wanting non-halal meat has to buy pre-packed.

Muslim shoppers at the Hounslow branch were delighted with the policy.

But the mostly-Asian small grocers and butchers close to the store fear Asda's plans to transform its Hounslow branch into what it calls a World Food Store, could put them out of business.

Some local shops complain they are already struggling to compete with Asda since it opened a few years back and have only managed to survive in part because of the Asian products they sell.

"It's worrying me because I have a halal meat shop with groceries.

"Since they have got halal meat there we have lost 90% of our customers," said Naseeb Khan, a butcher and grocer.

"They go there and buy meals and others things, meats from there and there we are suffering," he said.

"We can't afford it now.

"If you buy from cash and carry, it costs me £6 (for) atta (chapati flour), and Asda selling the same stuff (for) £5," said corner shop manager Karamjeet Jaspal.

Industry expert Kalpesh Solanki of Asian Trader Magazine, said some small shops would inevitably go out of business as a result.

But he said it also offered lots of opportunities for those prepared to modernise.

"Those small shops have to become better in what they do.

"That probably means better prices, fresh meat and a better service," he said.

"The managers at Asda aren't going to greet you, aren't going to say 'hello Mr Singh, nice to see you today'.

"They won't do that... your local halal butcher is going to say that," he said.

Asda denied that it was unfairly edging out small businesses.

"Clearly supporting a local community is very important to us.

"What we believe that we are doing by increasing customers is absolutely that," said Roy Clark, concessions manager at Asda.

"It is about reacting to what our customers are asking for.

"Frankly if our customers were satisfied with the offering of the local shops in terms of price and quality, then they would continue to use their local shops," he said.

"Our Asian customers are telling us that they are dissatisfied with those local shops.

"They want the convenience of getting all their products under one roof."

Source: BBC

Curry spice 'kills cancer cells'

2009-10-28T16:59:00.003Z

An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown.

The chemical - curcumin - has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia.

Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab.

Cancer experts said the findings in the British Journal of Cancer could help doctors find new treatments.

Dr Sharon McKenna and her team found that curcumin started to kill cancer cells within 24 hours.

'Natural' remedy

The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.

Dr McKenna said: "Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value."

Dr Lesley Walker, director of cancer information at Cancer Research UK, said: "This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer.

"Rates of oesophageal cancer have gone up by more than a half since the 70s and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease so finding ways to prevent this disease is important too."

Each year around 7,800 people are diagnosed with oesophageal cancer in the UK. It is the sixth most common cause of cancer death and accounts for around five percent of all UK cancer deaths.

Source: BBC

Curry News October : Stockport/Manchester

2009-10-27T19:33:00.015Z

The CurryCouncil have noted a few interesting developments on their recent travels across the North West in October.

Cinnamon Lounge (Hazel Grove) Opening Soon

The currycouncil have been alerted to a new Indian restaurant opening soon in Hazel Grove (Stockport). The Cinnamon Lounge will be located on London Road and is on the same site as the former Monihar Indian restaurant.

The exclusive photo below shows the front of the restaurant and it looks like it will be opening very soon.

Cinnamon Lounge
A 212 London Road, Hazel Grove, Stockport, SK7 4DF.
T 0161 483 8880

Khandoker (Bramhall) Still waiting.......

The currycouncil are disappointed to see that the long awaited Khandoker restaurant in Bramhall (Stockport) still has not opened.

The Khandoker website has now finally changed their banner to state "Bramhall Restaurant Opening Winter 09" from the original "Summer 09".

The long delay is due to building regulations. The currycouncil will keep you updated of any new developments.

Moon Indian Restaurant - Review Coming Soon

The next restaurant to be reviewed on the website is the Moon Indian Restaurant on Wilmslow Road, Withington, Manchester.

Moon was listed at number 4 in the Guardian's Top 10 Curry Houses in 2007. Watch this space for our review and to see if we agree with the Guardian's recommendation.

Curry WAGS Rumour

The currycouncil are rumoured to be allowing their better halves to attend the first exclusive CCWAGS (CurryCouncil Wives & Girlfriends) evening in December.

The Xmas treat for the ladies is still to be granted full approval by the council. If approved, it may even get a feature on the website.

Britain's best curry

2009-10-25T16:27:00.002Z

Do you know the best curry house in Britain? Nominate your choice now with GMTV.

GMTV is looking for the best curry house in Britain. You can nominate a local takeaway, pub or even a posh restaurant, so long as it serves fantastic curries, they want to hear about it.

So if you think your local curry emporium needs proper recognition, email them now with all the details and they could be in the running to win the title of Britain's Best Curry!

Click HERE to vote at the GMTV website.

Takeaways curry favour for the UK

2009-10-18T13:51:00.002+01:00

WITH over 15 million takeaways ordered every month, Brits are missing a trick when it comes to dinner.

Brits are buying over 15 million Indian takeaways every month not because they’re too lazy, but because they don’t know what the ingredients are or how to cook Indian food.

New research by Sharwood’s shows almost a third of Brits buy a takeaway every month (31%), and almost one in seven do so at least every week (13%), despite the cost of an average takeaway coming in at over £13 per person.

But when it comes to cooking curry at home, the majority of people have yet to try it. Under half (46%) say they have not attempted to recreate their favourite takeaway Indian dish in their own kitchen.

According to research by Sharwood’s, just one in five people say they don’t have the time to cook a curry in their own home (22%). The real problem lies in the ingredients with almost half saying they either have no idea what goes into their curry, or don’t know where to buy it (47%).

So instead Brits are spending an average of £13 on each takeaway, despite the average price of doing it yourself - or getting a "fake away" coming in at just £2.37 per person, all because we don’t know what goes into an ordinary curry.

Source: Huddersfield Examiner

Curry King returns to restaurant scene with Slumdog

2009-10-17T15:17:00.002+01:00

Restaurateur Charan Gill returns to the restaurant industry today with the opening of his new £1.5m Indian restaurant and bar - Slumdog Bar and Kitchen - on the site of a former bar in Glasgow.

Slumdog, a 170-cover restaurant and bar with dishes designed to be shared and based on Indian street food, marks a return to the industry for Gill who sold his Harlequin restaurant empire four years ago in a multi-million pound deal.

Gill said: "The idea behind Slumdog has been in my mind for some time, but it’s only now that I feel I’ve finally found the perfect location and that Glasgow’s thriving bar and social scene is ready for this new culinary concept.

“Having built Harlequin into the largest Indian restaurant chain in Europe, I’m really looking forward to getting stuck into establishing and running Slumdog. It feels like my career has come full circle and I’m starting at the beginning again with my very first outlet."

The restaurant will open in the day to offer light lunches with more formal dining taking over in the evening. A bar will offer snacks and cocktails created by mixologist Bar Nomadics and Slumdog lager, created exclusively for the restaurant by Glasgow's WEST brewery.

In tribute to the film the restaurant is named after, Gill has committed to feed someone from India's slums for every customer who dines at Slumdog during the first month of opening.

Source: bighospitality.co.uk

Fat Free Chasni Recipe

2009-10-15T18:59:00.005+01:00

Following on from our popular Chicken Chasni recipe and our lose weight at the curry house feature, the currycouncil bring you a 'fat free' version of this popular Scottish dish.

The "sweet and sour" Chasni indian dish outsells Chicken Tikka Masala 10 to 1 in Glasgow and is becoming increasingly popular.

This creamy chicken dish is cooked with highly aromatic freshly ground dry-roasted spices and honey..... This particular recipe is almost completely fat free. Knock yourself out.

Ingredients

1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Mustard Seeds (black)
1 tsp Paprika Powder
1 tsp Minced Ginger
1/2 can (200gm) Chopped Plum Tomatoes
1/2 tsp Onion Seeds
2 tbsp Olive Oil
2 tsp Fenugreek Seeds
2 tsp Minced Garlic
2 tsp Tamarind Concentrate
900gm (2lb) Boneless Chicken (cubed)
3 tbsp Clear Honey
1 cup (200ml) Water
1/2 cup (100ml) Natural yoghurt
1 medium Onion (finely chopped)
A handful of Fresh Coriander Leaves (finely chopped)
Salt to taste (optional)
Method

1. Heat a dry frying pan until very hot. Dry roast the whole spices on a high heat for about 1 minute. Remove from the heat, grind and reserve.

2. Heat the olive oil in a large pan. Stir fry the onions until they begin to soften. Add the minced ginger and garlic and stir fry until golden brown. Add the chopped tomatoes and freshly ground spices and stir fry for 2-3 minutes.

3. Mix in the honey, tamarind, salt, water and chicken. Stir in well. Bring to boil and simmer until the chicken is cooked. Add the yoghurt and fresh coriander leaves mixing well. Cook for another minute and serve.

Source: Tomspeirs.co.uk

CurryCouncil CreditCrunch Survival Guide - Hot Deals!

2009-10-10T16:08:00.005+01:00

During these difficult financial times the currycouncil are on the prowl for super money saving offers available to our visitors.

The offers listed on our website have been sampled by the currycouncil.com to ensure it's legitimacy.

This months offer is brought to you by the Cinnamon Tree in Heald Green, Stockport (0161 437 5701).

Simply print this webpage and present to your waiter or simply mention currycouncil.com during booking.

-----------------------------------------------------------------------------------
SUNDAY NIGHT SPECIAL MENU

Pappadom & Chutney
Choice of starter from menu
Choice of main course from menu*
Pilau Rice or Nan Bread
Side dish of the day
£8.95 per person

Eating in restaurant only
At managers discretion. *Excludes King Prawn

Please note this offer is only available on Sunday's
-----------------------------------------------------------------------------------

Cobra Beer to use £10m marketing campaign to reconnect with Indian heritage

2009-10-08T17:05:00.007+01:00

LONDON - Cobra Beer has confirmed its realignment with its ethnic roots and will run a £10m marketing campaign over the next three years focused on its Indian heritage.

Cobra Beer to use £10m marketing campaign to reconnect with Indian heritage

The move, revealed by Marketing (10 June), comes as a result of Molson Coors' acquiring a majority stake in the brand at the end of May from Karan Bilimoria. Today marks the official launch of the joint venture, the Cobra Beer Partnership.

Bilamoria's team had tried to move the beer away from its Indian positioning. It had attempted to link the lager to pub banter through a number of marketing initiatives, including a sponsorship deal with Dave.

However the brand is now lining up activity which returns it to its Indian restaurant heartland, including the sponsorship of National Curry Week in November and the Brick Lane Curry Festival. It has yet to confirm further activity.

Under the new management, it is axing its light variant and reviewing the future of its Cobra Bite range in conjunction with the BitterSweet Partnership, Molson Coors' business unit designed to encourage women to drink beer.

Source: MarketingMagazine

A vintage year for culinary awards - Sanmini's, Ramsbottom

2009-10-07T19:15:00.013+01:00

Home to award-winning restaurants such as Ramsons, Ramsbottom's latest draw is Sanmini. Serving curries from Tamil Nadu in southern India, it is located in a Victorian gatehouse at the top of town, where Dev and Padmini Sankar have condensed their knowledge of the region's fare into a capsule menu.

With a glass of Indian shiraz, the 10-plate thali showcases their homely style with flair, while to start, dosai, appalams and idli will ring bells with those who've ventured south of Bangalore. Mains of Chettinad chicken and mutton Madras come with aniseed, chilli and coriander to spare.

The Samini restaurant was named amongst the best in the country in the 2010 Which? magazine Good Food Guide (GFG).

Sanmini’s Indian restaurant, in Ramsbottom Lane, has catapulted into the GFG as a new entry, ranking a cooking score of three — on a par with the famous Nutters in Norden — despite having only been open for a year.

Sanmini’s, the first South Indian cuisine only restaurant in the north of England, is run by the Sankar family from Ramsbottom, notably Dr Padmini Sankar, known as Mini, and her husband Dr Dev Sankar.

Son Sav, who helps run Sanmini’s, said: “We are all elated to have been recognised in the GFG because it normally takes about three of four years. We would never have imagined it a year ago. Cooking has always been my mum’s passion and dream.

Address :
7 Carrbank Lodge,
Ramsbottom Lane,
Ramsbottom
BL0 9DJ.

Telephone : 01706821831
Website : www.sanminis.com

Source : Guardian Lifestyle
PrestwichandWhitefieldguide.co.uk

Cinnamon Tree - Heald Green

2009-10-01T22:19:00.016+01:00

T 0161 437 5701
A 224 Finney Lane • Heald Green • Cheadle SK8 3QA
E info@cinnamontreerestaurant.co.uk
W cinnamontreerestaurant.co.uk

Date of Visit: September 2009
Reviewed by: Captain Curry (CurryCouncil special guest)

After many years of hearing about the CurryCouncil I finally got the vote of the committee to join them as a honorary guest, to visit the Cinnamon Tree in Heald Green, Stockport to give my valuable opinion, as Captain Curry.

On arrival at the Cinnamon Tree, I received a friendly welcome from the waiters who offered to take my coat and escorted me to the committee table where a few members looked surprised to see me. It then dawned on me that maybe I didn’t get the vote of all the committee and that the vote was rigged by DMS, who had actually drafted me in as a replacement for the missing Loaf again. Maybe this was a test for me and the Cinnamon Tree to see if I could eat a curry with a knife and fork while sober.

I was pleased with the interior of the restaurant, as it had a modern feel, with oak flooring and leather chairs for about 40 people downstairs and further tables upstairs.

I was disappointed not to see my little mate Dayo but did check behind the napkin opposite me and underneath the table, to see if he had forgotten his booster seat.

First drink ordered was a pint of Cobra Lager on draught which was good and was swiftly followed by fresh, warm, crisp popadoms with a good selection of dips - this set the standard to come. A particular highlight was an unusual and extremely tasty homemade dip consisting of fresh mango, apple, garlic, green chilli, coriander and mint leaves blended together.

On inspection of the large and varied menu, I noticed a few starters and mains that I had not come across before, which offered a more interesting choice and made my decision on what to order a little harder. There were Cinnamon Hoopers priced at £3.75 which came in a spring roll style, filled with chicken and herbs. We also ordered Cinnamon Kumbi to share, which also went down very well. I opted for a mixed starter for two for £8.50 with DM-S and then realised I had a race on my hands with Dave to get the lions share. It looked mouth watering, as the colours where bright and presentation was good. Overall, this was a good choice as it gave us a varied selection of starters to try.

Moving on to the main course, there was again a good selection of “special” dishes, which most of us opted to try. These included Balti Thawa which is chicken based and Lamb Tikka, sizzling with peppers and not forgetting the Balti Bangle Sizzler at £7.95 l opted for trying the Kofta Anda, as others beat me to the above choices. For those that wanted the standard meals, there was also a good selection at lower prices.

The Kofta consisted of lamb meatballs with a boiled egg. This was accompanied by Lemon Pilau Rice and side orders of Chana Bhaji ( chick peas) and Sag Bhaji (spinach). All the dishes were tasty, although I was not 100% sure about the Lemon Pilau, but still a good alternative if looking for something different. While tucking into the meal all committee members were happy to share each other’s meals to get a good overall opinion of the food being served and to discuss flavours and presentation.

The curry professionals also described to me what the reader, yes that means you, wants from the website including details on special offers and opinions on presentation, style and the overall standard of food and menus. They also said that you may like to recommend a restaurant that you feel deserves a visit from the curry council or give additional information about the food reviews. They even assured me that they do have lots of people who read these reports including the likes of Kerry Katona, who is rumoured to like a good nosh.

Overall I enjoyed my visit to the Cinnamon Tree and would recommend this Indian Restaurant. The service is of a very high standard and the food is even better. It is only a 5 min drive from Manchester Airport and its hotels, so if you if you passing nearby, or staying over before you take a flight, call in - you won’t be disappointed and if it is a Sunday, even better, as they do a special offer on Sundays for £8.95 for 3 courses including coffee.

The £80 curry taking India by storm

2009-09-30T20:09:00.005+01:00

If the price of what might be the world's most expensive takeaway chicken curry seems somewhat unlikely, then so too are the ingredients.

This is no ordinary butter chicken. In addition to the usual Indian spices and grilled chicken, comes Danish butter, Italian extra virgin olive oil, Evian mineral water, imported tomato paste and flakes of real gold. A portion for two costs a suitably princely 6,000 rupees (£80).

The recipe for the so-called Anaarkali chicken, launched last month in Hyderabad, was a full eight years in the making. "It all started when we were living in Noida (a satellite city of Delhi). There was a place around the corner from us that did really great butter chicken but when the chef left, the food changed," said Iran Bharat Saxena, an IT professional and food lover who is behind the project. "That was when we started experimenting to make it ourselves. What we found was that the best quality ingredients really made a difference."

Mr Saxena is promoting the dish in cities around India and said that by the end of the year it should be available in Delhi and Mumbai, as well as Hyderabad. Customers have to order online and give 24 hours notice for a home delivery. So far, however, there has yet to be an order – something he said, was the result of a lack of promotion rather than the pricing. "Whenever you're in business you have to be cost conscious but when you're making something for yourself you just want it to be the best," he said.

A Facebook page dedicated to butter chicken, in which the poultry is cooked in a tomato gravy enriched with butter, suggests the product has triggered considerable interest among lovers of Indian cuisine. Narendra Shenoy, from Mumbai, who sampled the dish for free, wrote that it was the best butter chicken he had ever tasted. "But is it worth 6,000 rupees?" he added. "The answer, dear reader, is a resounding yes. Provided, of course, that it is somebody else's 6,000 rupees."

But the Moti Mahal restaurant in Delhi's Old City, where the dish is said to have been perfected in the late 1960s, poured scorn on the gourmet version. Restaurant owner Vinod Chadha, told the Mint newspaper: "I would never eat this butter chicken, the ingredients are all wrong. And why would I spend that much money?"

Source: Independent

Curry banquet to raise funds for charity

2009-09-28T14:28:00.000+01:00

Northwich Mayor Clr Helen Burder hosts an Indian banquet at the Cheshire Tandoori, Chester Road, Castle, on Monday, September 28, at 7pm.

The funds raised will go to the Mayor’s two charities – Age Concern Cheshire’s Appeal for Castle and Winnington Old Friends Club and Vale Royal Playscheme Association.

Tickets are £15. Contact Arthur Neil at aneil@vavaleroyal.org.uk or call him on 01606 723182.

The Fastest Tandoor in the North West

2009-09-27T07:16:00.000+01:00

The Indian Ocean Restaurant announces plans for a Guinness World Record Attempt.

Ashton Under Lyne’s Indian Ocean restaurant has announced plans for a Guinness World Record challenge on Tuesday 29th September to celebrate the Tameside Food and Drink Festival.

The Fastest Tandoor in the West

The saying ‘if you can’t take the heat, stay out of the kitchen’ certainly doesn’t apply to the chefs at the Indian Ocean, and they’re going to prove it. To break the world record for the most amount of nan breads cooked in an hour, they will repeatedly reach into a tandoor oven as hot as a furnace to try to bake over 400 nans. A traditional challenge among Tandoori bakers in Pakistan, it will take all the skill, expertise and knowledge of the Indian Ocean’s expert tandoori chefs – not to mention bravery.

The charity night will include a sumptuous 5 course Indian meal and entertainment from their resident DJ. With a prize raffle of gifts from local businesses, come and join them for a great party and all in aid of a fantastic cause – Tameside’s Willow Wood Hospice which care for people with life threatening illnesses. The fresh nans will then be donated to local homeless charities and hostels, along with curry for 300 people.

Head Chef Nahim Aslam said, “This is a great opportunity to show how to prepare healthy, fresh food, and show our support for the local community at the same time. We have been involved with Tameside Food Festival since it started five years ago, but this is our first time raising money for the Willow Wood Hospice. It’ll be a fun evening and hopefully a world record breaking one too!”

Tickets for the night are £14.95 per person and can be purchased in the restaurant or over the phone (don't forget to tell them that the currycouncil sent you) or you can contact them using their website at www.indianocean.co.uk.

A currycouncil review of the Indian Ocean can be found HERE

Distinctly British passion for curry still evolving

2009-09-26T07:58:00.000+01:00

Food lovers, celebrities and restaurateurs feted the British passion for curry on Wednesday at the launch of the Brick Lane Curry Festival.

The tiny street in the east end of London is often called the "curry mile" and is home to more than 50 restaurants serving the mostly Bangladeshi-inspired versions of what Britons commonly refer to as curry or "Indian food" in reference to its origins in South Asia.

More than 30 restaurants in the lane served up spicy chicken, lamb, sweet-smelling sauces and rice alongside steaming vegetable dishes, fiery red tandooris and the indigenous chicken korma under a marquee in the street to judges attempting to choose the best Brick Lane curry.

Andy Varma, a celebrity chef and director of Food for V8 Gourmet Group -- one of the biggest "Indian" restaurant groups in Britain -- told Reuters that the modern obsession for a cuisine that's become particularly British grew out of a shared imperial history.

"It's an affinity with the Raj," Varma said. "There are three generations who have already got the taste and they brought it home."

Next week the lane will open up in earnest to the public for its festival from September 27 until October 10, offering food, culture, music, dance, snake charmers and traditional snack sellers.

Curry judge and television personality Nina Wadia -- who plays a character on the long-running EastEnders television soap opera -- and whose family comes from Mumbai said curry has become part of the national psyche in Britain.

"It's part of the make-up, not just British-Asian but British culture especially in the inner city," she said.

"I love the way British people take things to their heart and make it their own."

An example of that is the chicken korma dish, which most curry chefs will tell you was invented to appeal to the British diner seeking only a gentle flirt with the spices of the East.

BUILDERS TO BUSINESSMEN

Azmal Hussain, who owns three restaurants on Brick Lane, said business has remained steady on the curry mile despite the credit crunch and recession because it's a treat that remains affordable for everyone from builders to businessmen.

"This is British curry for British people," said the 57-year-old restaurateur who has been on Brick Lane for nine years. "My dishes come from my grandparents ... we just modify."

Standing outside his Preem and Prithi restaurants, Hussain said the high concentration from 50-odd other restaurants also means dishes need to be the best in Britain to lure the customers who crowd Brick Lane after a night out in the pub.

A short walk away at the Eastern Eye Balti house, two Englishmen and a Frenchman tucking into the crispy poppadoms said they all regularly went for curry for the convenience and the variety.

"In France, in Italy and Spain, they all eat their own food," said 32-year-old Frenchman Sebastien Beaux. "But if you come to London you don't see much English food."

But the evolution of curry dishes in Britain may turn to a revolution if the young guns of the lane like Rimon Nawsad and his friend Shah Ali have their way.

They want to draw British tastes away from the korma and the chicken tikka masala to more adventurous recipes that reflect traditional Bangladeshi food, while infusing them with influences from around the world.

"Our fathers and our fathers before them tried to improve curry for the British palate and now we want to educate the British palate to know what we eat at home," said the 27-year-old Nawsad who owns Spice restaurant.

For now, having a curry remains a tradition that Britons are keen to share with each other and visitors from abroad at the end of the night or as a main evening attraction so tempting it left visiting Canadian businessman Tony Lesiak groaning.

"I got taken for a curry last night," he told Reuters. "I ate so much I couldn't even fit a beer on top of it."

Source: Reuters

Lose weight at the curry house

2009-09-25T08:51:00.001+01:00

Our damage-limitation guide for when you're eating out

Main courses

Rogan Josh: The leanest of lamb-based meals is the healthiest sheep dip on the curry house menu. It averages around 100 calories per four tablespoons – well, you did say you'd ‘share' it with her – and has between 5g and 10g of fat. It's a tomato-based dish too – which means it's packed with lycopene, an antioxident that protects against heart disease.

Chicken jalfrezi: As long as you haven't had a skinful and can still say the word ‘skinless' beside this chicken option then it's the dish to try. Jalfrezi comes with a tomato-based sauce and offers extra vitamin C in the red and green peppers. Steer clear of the pool of oil surrounding the main dish if you're having all of its 350 cals and 20g of fat yourself. However, if that gang of vultures you're sharing a table with swoops down, you'll get about 100 calories and 5g of fat from the three of four spoonfuls that remain.

Korma dishes: The spice mix used in these contains plenty of heart-protecting garlic, cumin and turmeric, but kormas are usually made with fried meats and enriched with nuts, cream and butter. Even a modest 350g main course will mean 700 calories and over 40g of fat and probably a night banished from the marital bed.

Chicken Tikka: Much kinder to your ticker than korma, tikka is Hindi for kebab, and these chicken chunks are marinated and baked on skewers in a dry tandoori oven. It's one of the lowest-fat Indian choices around – and it doesn't come accompanied by the lank veg, lethal chilli sauce and faded photographs that you'd normally associate with the word ‘kebab'.

Biriani: Any dish named after the persina word for ‘fried' isn't going to top the list of food favoured by supermodels. The saving grace of this traditional curry, however is that it comes with pilau rice and saffron, which will reduce the effect of the fried meats to a sylph-like 140 calories and 5g of fat – per four tablespoons.

Drinks

Lagers: Not only would you sound like the doorkeeper on Noah's ark calling for two Kingfishers, two Cobras and a Tiger, these traditional Indian brews are also too heavy to go with an already heavy meal. Stick to Heineken if you prefer a lighter, cleaner drink that will cut through the strong flavours and has a good sharp contrast in taste.

Lassi: This cool Indian drink made from yoghurt and crushed ice normally comes flavoured with mango. The yoghurt contains calcium, good for strong teeth and bones, while the mango will provide you with a shot of the antioxidant beta-carotene which will help protect your lungs.

Breads and Chutneys

Chapatis: A thin bread made from a special finely ground chapatti wheat flour. Ask your waiter if you can have them minus the clarified butter that most curry houses brush them with just before serving. This way you get around 110 calories and 0.5g of fat per slice. Double this when brushed with butter.

Poppadoms: Thin, crisp wafers made from lentil flour that we just love to break up with a karate chop. Like crisps, they are fried in oil, so if you're careful about your waistline just eat one or two. Whether spicy or plain, expect around 100 cals and 6g of fat for every three you eat.

Naan bread: Since you're most likely to soak up all that oil with this it's better to stick with a plain one. Even this will set you back 538 calories and 20g of fat – but you can add an extra 150 calories if you go for the nut-filled varieties.

Chutneys: Choose wisely. While a mango version is usually made from sugar and mango with a variety of spices for flavour, an aubergine chutney can have copious amounts of oil. So while dipping your chapatti in the former will set you back 181 calories and 0.1g of fat per serving, the latter has 256 calories and 17g of fat. Do an oil check by sticking your finger in and rubbing it on your hand. If it's slippery it'll be oiled based – and you'll know to give it a miss. Make sure you wash your hands first.

A bit on the side

Onion bhajis: With 150 calories and 12g of fat each, avoid them at all costs and go for Bombay potatoes instead. The spuds contain just 50 calories and 4g of fat for a two-tablespoons scoop. Recipes vary but all contain a spicy essence called curcumin, which has arthritis-soothing and anit-inlfammatory qualities.

Vegetable samosas: These are the suspect packages of the curry house health war. They may be packed with spiced peas and lentils but there are 130 calories and 10g of fast in each one – and even more if you opt for the meat-filled versions! Instead, ask for gobi aloo saag. Made with spinach, cauliflower, potatoes and tomato puree, it's antioxidant rich and full of metabolism-boosting goodness, thanks to chills and cayenne.

Vegetable dahl: Unlike Sophie of the same name, this is one tubby little number you may not want to share a table with. It's usually rammed ful of extra butter and oil – although the lentils have the advantage of being rich in soluble fibre, which helps keep blood cholesterol levels down.

Saffron rice: A good low-fat choice with just 0.5g of fat along with 335 calories per typical serving. Great for bulking out a meal and supplying pure carbohydrate to refuel after a workout. Pile it on!

Source: Men's Health

Can Shilpa Shetty become the UK's curry queen?

2009-09-23T09:22:00.005+01:00

Will the Bollywood star be able to make inroads into the UK's Indian food industry - dominated by South Asian communities and local ownership?

Shilpa Shetty, Bollywood superstar and Celebrity Big Brother winner, is turning her attention to the UK Indian food market. She and fiancé Raj Kundra have taken a 33 per cent stake - worth £6 million - in the V8 Gourmet Group which owns fast-food chain Tiffinbites, home-delivery specialist Bombay Bicycle Club and the upmarket Vama restaurant in London's King's Road.

The company have high hopes for the power of the Shetty brand to bring glamour to the UK Indian food sector and achieve market dominance. This could mean displacing traditional local curry houses with fast-food chain Tiffinbites and delivery. A new range of low-fat supermarket ready meals will be introduced, under the brand Shilpa's Gourmet Creations.

But will the power of the Shetty name be enough to infiltrate the huge British market for Indian food and change the way we eat curry?

The Indian food sector in the UK is worth £4.3 billion annually, employing some 70,000 people. But with around 9,500 Indian restaurant and takeaways already established in Britain, the marketplace is crowded.

In cities such as Bradford, Birmingham, Manchester and Glasgow the trade is dominated by Pakistanis, Kashmiris and some Indians; and London suburbs like Wembley and Tooting both have large Gujarati Hindu populations with their own distinctive, often vegetarian, restaurants.

A massive 95 per cent of the remaining Indian outlets are run by Bangladeshis who mostly hail from the Sylhet area in the north-east of the country (the pattern is a legacy from the time that Sylheti seamen became galley hands and cooks on British merchant ships and established cafes and tea-houses in waterfront areas when they settled in the UK).

It is a simple fact, then, that any newcomer to the Indian food scene in the UK, including Shilpa Shetty, will find the Bangladeshis and other South Asian groups very well entrenched and difficult to displace. In any case, consumers seem to be pretty content - a friend of mine in London probably speaks for many when he says "I think most people are happy with their local curry house."

The thriving supermarket trade in Indian food will be no easier to break into. Indian-born "Curry King" Sir Gulam Noon bestrides the land like a colossus. His Southall-based company, Noon Products, which employs 1300 staff, not only provides own label products but also supplies major supermarket chains like Morrisons, Sainsbury's, Waitrose and Budgens. His company even produces a high-end supermarket product with the Taj Hotel group's Kensington-based Bombay Brasserie's logo stamped on some very nice packaging.

Furthermore, Shetty should also be aware that some experts have recently warned of a significant threat to the dominance of the Indian restaurant sector in the UK.

A report presented to the Royal Geographical Society described a significant change affecting the famous Curry Mile in Manchester, as 20 Middle Eastern restaurants now nestle alongside 45 Indian and Pakistani ones. Professor David McEvoy, involved in the study, said: "At this rate, some time in the next 20 years, we might see a majority of Middle Eastern restaurants on Curry Mile."

This comment caused one Guardian journalist to speculate that the ultimate redoubt of the British curry trade, London's Brick Lane, might also fall to an oncoming wave of falafel houses. Having conducted extensive research in the area over many years I think that the threat is much exaggerated.

Most Bangladeshi restaurants in Brick Lane, home to 46 cafes and restaurants (up from 10 in 1997), have survived the economic downturn and are busy gearing up for the annual curry festival which this year runs from 27 September to 10 October. They are more concerned with promoting Brick Lane during the Olympics in 2012 than with the threat of Middle Eastern restaurants.

So, in this vibrant corner of east London, the Indian and Bangladeshi food sector continues to thrive. News spreads quickly on Brick Lane, and everyone knows about Shetty's plans for the UK's Indian restaurant sector. They are unconvinced about her ability to make major inroads. "Shilpa Shetty is a very good dancer," one owner told me as he scanned the street for customers from the doorway of his restaurant. "But what does she know about Indian food?"

Source : newstatesmen.com

Indian curry, Italian spaghetti now Britain's favourite dishes

2009-09-21T10:01:00.001+01:00

An increasing number of British people are dumping national dishes in favour of Indian and Italian foods.

The survey conducted by tourism website iknow-uk.com showed that Britons are giving up English dishes like Welsh rarebit, toad in the hole, or bangers and mash for curry, pizzas and pastas.

Almost four in 10 people said they love eating spaghetti bolognese, 24 per cent chose chili con carne, and a fifth named lasagne.

More than 90 per cent of the respondents said they eat Indian and Italian foods like curry, pizza and pasta at least once a week.

Shepherd's pie, a roast dinner or an English breakfast were mentioned by two per cent of the people surveyed.

"It's a huge shame that British dishes seem to be fading into obscurity," the Daily Express quoted Marcus Simmons of iknow-uk as saying.

SOURCE: http://economictimes.indiatimes.com/Indian-curry-now-Britains-favourite-dish/articleshow/5018176.cms