Product Reviews
Industry News
News about restaurants, opinions and general chit-chat from the great world of curry.
Permanent Features
Supporting the people behind hospitality
Two organisations whose work deserves greater awareness across the food and hospitality industry.
Why the Work of Natasha’s Foundation Matters to Hospitality
A few years ago, I saw Nadim and Tanya Ednan-Laperouse speak at a conference about…
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The Burnt Chef Project: Mental Health Support for Hospitality
Working in hospitality can be rewarding, but it can also place considerable pressure on the…
News and opinion
Latest Industry News
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So, what the hell is ghee?
The Editor | January 9, 2024
Ghee, often referred to as clarified butter, is a staple in many cuisines around the…
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Zest Quest Asia’s Finalists Announced
The Editor | January 8, 2024
The six finalists have just been announced for the 2024 Zest Quest Asia competition! Entries…
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CYRUS TODIWALA DRUMS UP SUPPORT FOR ZEST QUEST ASIA 2024
The Editor | November 27, 2023
Cyrus Todiwala OBE DL, chef patron of landmark Indian restaurant, Café Spice Namaste, and co-founder…
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Tilda takes top sponsorship slot for Zest Quest Asia 2024
The Editor | November 1, 2023
Tilda has just been announced as Zest Quest Asia’s headline sponsor for the 2024 competition….
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A Culinary Journey Through the Many Types of Indian Breads
The Editor | October 27, 2023
Introduction to Indian Breads When it comes to Indian cuisine, the rich tapestry of flavors,…
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What’s in a name
The Editor | October 24, 2023
While Indian restaurant names can vary widely, there are some common themes and elements that…
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The Lord Mayor’s Big Curry Lunch
The Editor | February 3, 2023
Thursday 30th March 2023 Get your tickets for the city’s hottest event – raising funds…
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The Burnt Chef Project and Performance Learning Group Join Forces
The Editor | February 2, 2023
The Burnt Chef Project has announced a joint project with Performance Learning Group to create…
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Making Dahl is Easy Peasey
The Editor | January 27, 2023
Up until recently I had always assumed that making my own dahl was always going…
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