Spooky Pumpkin and Eyeball Curry Recipe

By the editor
Eyeballs are ideal for a Halloween curry

Instructions: If you do try this then send us your pictures!

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A Culinary Journey Through the Many Types of Indian Breads

By the editor

Introduction to Indian Breads When it comes to Indian cuisine, the rich tapestry of flavors, textures, and aromas is truly a feast for the senses. And at the heart of this diverse and delicious cuisine, you’ll find a delightful array of Indian breads. Whether you’re a fan of fiery curries,…

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What’s in a name

By the editor
Scenic shot of a vintage neon Cafe sign on a restaurant building

While Indian restaurant names can vary widely, there are some common themes and elements that often appear in the names of Indian restaurants in the UK. Here’s a list of some of the most common types: These are some of the common themes and elements you’ll find in Indian restaurant

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Naan Bread Recipe

By the editor
Curry Culture

Naan bread is one of those things that many people buy from the supermarket but if you have the time and can be bothered, it’s worth making your own as they taste much nicer. I had to have a few goes to get them how I wanted them but now…

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Pathia

By Roving Reporter
pathia curry recipe

A sweet and sour Persian dish of medium heat. Some curry houses may make this dish hotter however, so be careful when ordering.

Lemon is used to achieve the sour taste, while other fruits may be used to make the dish sweet. In the absence of fruit, sugar will be used to obtain the sweetness.

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Nadiya’s Simple Spices – My Points of View!

By the editor

So a few days ago I was asked to give some comments on Nadiya’s Simple Spices by the team at BBC’s Points of View. I must have talked a load of rubbish because I didn’t make the programme but more importantly I did buy the recipe book! Anyway enough waffle, here’s what I thought of the programme (I’ve not cooked any recipes yet). “Nadiya’s Simple Spices” is a delightful and educational television program that brings a fresh perspective to the world of cooking with spices. Hosted by the talented and charismatic Nadiya Hussain, this show is based on the premise of her personal “art masala” spice mix and demonstrates the…

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Nana’s Chutneys are delicious

By the editor

So it’s been a while since I bought these chutneys after seeing them pitched on Dragon’s Den one evening, but I have to say Nana’s Chutneys are some of the…

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The Lord Mayor’s Big Curry Lunch

By the editor

Thursday 30th March 2023 Get your tickets for the city’s hottest event – raising funds to meet the current urgent need to support veterans of HM Armed Forces into employment From the ABF website…. Join us at Guildhall and indulge in delicious curries with unlimited beer and wine. Rub shoulders with senior officers of the British Army…

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The Burnt Chef Project and Performance Learning Group Join Forces

By the editor

The Burnt Chef Project has announced a joint project with Performance Learning Group to create a brand-new level four apprenticeship in Hospitality and Workplace Mental Health Management. The apprenticeships, a Level 4 Management and Level 3 Mental Health programmes have also been approved and endorsed by the Chartered Management Institute…

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Making Dahl is Easy Peasey

By the editor

Up until recently I had always assumed that making my own dahl was always going to be a painful task leading to a disappointing bowl of tasteless mush. But to my delight I have found this is completely wrong. Making dahl is actually really quite simple and you can get…

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Tickets Now on Sale for Zest Quest Asia 2023

By the editor

Tickets are now on sale for the 2023 Zest Quest Asia Gala Dinner and Awards Night on Friday, 17th February 2023 at Radisson Red Hotel London Heathrow. The event will celebrate the efforts and achievements of the college students and tutors vying for the title of 2023 Zest Quest Asia Champions. Earlier in the day,…

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Swadish Glasgow Restaurant Review

By the editor

Undoubtedly one of the best restaurants I have ever eaten at, Swadish in Glasgow’s Merchant City is an absolute joy. Its bright modern interior matches a fantastic menu and the staff were exactly as attentive as you would wish. Not too much, and not too little, attention. It was summer time when we visited and this was my first trip to Glasgow but it wasn’t an accidental visit to Swadish, it was on our plan for our trip and I’m so glad we made the effort. I could have happily tried everything on the menu but on this occasion we had crispy kekda (a crab dish), tandoori salmon, a lamb

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