At last an awards event where there are some recognised judges. I realise awards events need to make money to fund themselves but many simply seem to be an exercise in self-promotion, with no real competition involved. It’s interesting to see that these organisations are at least trying to address this by appointing a panel that can legitimately be described as experts. Hopefully this will lead to some really good restaurants winning rather than just the ones that bought the most tickets for the awards evening. Here’s an extract from their press release to let you know who’s involved: “Leading Asian chefs will compete in a dramatic cook off to…

OK restaurant owners (and takeaways / hotels / bars etc.) I recently read a guide to website design for the hospitality industry and to be honest it was absolute rubbish and didn’t list any really important elements needed on a restaurant website. So as a regular user and often frustrated customer (and because it’s Friday) here’s a totally unscientific list of my pet hates about the websites you hope will attract my custom: Doesn’t work on a mobile phone – yes even though more searches and bookings are now done on smartphones and tablets than on desktop machines, hundreds of websites still aren’t designed for mobile use. My eyes aren’t great, don’t…

Three curry fans volunteered in an investigation which measured curry portions and physical activity.

Envious the flawless tresses of Bollywood actresses? Do you wish your hair looked as good as theirs?  We’ve discovered the secret and expensive hair-care products are not it! So, how about investing your money and faith in their natural and economical hair solution? Their secret?  Curry leaves!  Believe it or not, this natural product will leave your hair look lovely and strong. Among other qualities, curry leaves helps to strengthens hair shaft, rejuvenate damaged hair follicles, prevent premature hair greying and stop hair loss and thinning. We’re sure you’re eager to know more about how curry leaves can aid your hair, let’s take a closer look…. How do curry leaves…

We have talked about the multiple benefits of some components of curry before.  Some may help to reduce diabetes and other slow down the effects of Alzheimer’s, but now there is news that links curry to the battle against breast cancer. Scientists at the University of Louisville, Kentucky, have found that curcumin – a spice used to make turmeric and present in almost every type of curry – shrinks tumors in mice by about a third and slows the rate at which cancerous cells reproduce. However, the bad news: this doesn’t mean that eating lots of curry is the answer.  When we eat curry, most of the spice gets broken…

Some years ago Chicken Tikka Masala turned up from India and stole British’s hearts. Since then its status as the nation’s favourite dish has been indisputable. However it wasn’t the only title it conquered, it also became the most popular takeaway, overtaking the fashionable pizza and the beloved hamburgers.  But now it seems that our taste in curries has finally moved on, and that CTM (as it’s fondly known in the industry) is being replaced. Obviously, after so long time it still has a place in our hearts, but accordingly to Chaat! Magazine, Jalfrezi, a much hotter dish, is the strong candidate to be British’s new favourite curry. This step forward…

The Taste of Britain Curry Festival is set to take place in Slovenia next month.

The annual event, organised and run by UK based Curry Life Magazine, will see Altaf Hussain, master chef at Yuva Fine Fusion of Old North Road, Kneesworth and awarded curry chef, show off his skills at the festival.

30 years ago Britain’s high streets met curry with scepticism and suspicion, they didn’t know that curry had arrived to stay and to dramatically change the culture of food in this country. Curry houses brought the British out of their homes to eat, changing the way we think about restaurants; dining out wasn’t only for an occasion anymore, it became something we could do midweek because it was affordable.