Industry News

It’s that time of year again – the Curry Capital of Britain 2011 will be run in association with National Curry Week and gives regions around the country the chance to show exactly why they deserve the title of Curry Capital.

There’s lots of exciting news for the curry industry about the growing involvement of supermarkets. Many have started working with curry producers in recent months and we are looking forward to seeing how these relationships develop

As if curry isn’t already fantastic enough, news has reached us here at Curry Culture…

We were at the first English Curry Awards and overall would give them a 6 out of 10.

Good – food and entertainment was ……..

So apparently scientists in Australia have found a link between fenugreek and the male sex drive!

In this article we describe some of the health benefits of many of the most common ingredients in Indian dishes including vegetables and the most popular spices

Indian cuisine is renowned for its sophisticated use of exotic spices and herbs in its dishes. Rice and pulses combined with rich spices such as chilli pepper, black mustard seed, cumin, turmeric, fenugreek, ginger, coriander and asafoetida form the staple ingredients in most dishes.

There are a few basics that anyone creating a curry will need to know and a few ingredients that are almost always used.

We discuss these curry basics here as well as giving you an overview of the regional influences that impact how curries are prepared….