Phall, one hottest curries in the world

By Roving Reporter

For those of you who think you  can cope with fiery food,  phall  (sometimes spelt fall, phaal, phal or paal) is a British Asian dish that is one of the hottest (often the hottest) on the menu. Phall is basically a thick, tomato based curry made with Habanero or Scotch Bonnet…

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Modern times equal modern Indian restaurants?

By Jenni
Indian restaurants in the past

In the past as far as I can remember the majority of Indian restaurants I visited were very male oriented and the thought of having women working there would have been pretty much non-existent as it wasn’t very traditional. Which leads onto the question in my head of whether Indian restaurants would…

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Heinz adds a touch of India to its traditional Tomato Ketchup

By Roving Reporter

The world famous food company Heinz is updating their traditional Tomato Ketchup’s image by launching a new limited edition, “Heinz Tomato Ketchup blended with Indian Spices“. Only available in the UK unlike the previous ” Tomato Ketchup with Balsamic Vinegar” limited edition which was successfully launched in other countries, the new…

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Doing a good deed whilst eating a curry

By Roving Reporter

In Bangladesh, one of the poorest countries in the world, 750,000 adults and 40,000 children are blind. Vision Bangladesh has launched a new scheme, “£1 on the bill” to help them receive treatment….

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The Cobra Good Curry Guide

By the editor
Pat Chapmans Curry Guide

Perhaps one of the most famous “Curry Guides” in the UK is Pat Chapman’s Good Curry Guide that comes out every year or so….

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Samit Patel for England

By the editor
Samit Patel

So we heard BBC cricket commentator Jonathan Agnew on the radio today saying Samit “liked a curry” and this and his previously poor fitness level were some of the reasons he has been on the fringes of the England team….

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Please stop, you are killing us

By Roving Reporter

Out thoughts on website music and why it must be banned. Join our campaign now….

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From New Dehli to Manchester…

By Roving Reporter

Today Curry Culture interviews Shruti Ray, an expatriate from New Dehli who moved to Britain 6 months ago to study IT management for a year at the University of Manchester….

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Curry may prevent Alzheimers

By Roving Reporter
Older people talking

As if we needed another excuse to eat as mush curry as we want to – curry is thought to stop dementia….

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A recipe for romance or a culinary turn off?

By Roving Reporter

In this most romantic of weeks The Ambrette restaurant in Margate is offering a twist on the normal Valentine’s offerings with an Aphrodisiac Tasting Menu for its guests. Their Chef, Dev Biswal knows that aphrodisiacs have always been used for the Indian cookery and the recipes’ secrets are passed on from generation to generation.

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My Top 5 Reasons to Love Eggs and Spicy Egg Masala

By Roving Reporter

Our guest blogger today is “Cooking with Siri”… “It may be hard for an egg to turn into a bird: it would be a jolly sight harder for it to learn to fly while remaining an egg. We are like eggs at present. And you cannot go on indefinitely being…

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Feeling a bit peckish?

By Roving Reporter

Have you ever seen a bigger Naan bread in your life? No, neither have we. This tremendous Naan bread photo was taken at the New Delhi-based restaurant, Bukhara at the ITC Maurya holel.

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