Are awards ripping off the public?

By the editor

Awards are given out today for almost any reason but the question is – do entrants and the public benefit from them?

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£1.75 Million to build 5 Curry Colleges

By Jenni
Group Portrait Of Men And Women Attending Cookery Class Relaxing Outdoors

£1.75 million is being spent on creating five curry colleges across the UK as restaurants struggle to to recruit kitchen staff.

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Eating curry may help fight cancer

By the editor

A ridiculous headline? Well we are about to find out as trials begin in a hospital in Leicester about the positive benefits of the chemical Curcumin which is found in turmeric.

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How useful is Facebook for restaurants?

By Roving Reporter
Facebook

Facebook has become a daily norm for many of us in our personal lives but at Curry Culture we decided to find out how Indian restaurants are using it?  Here are some examples, good and bad….. Eastzeast – Good With over 1,200 followers, daily updates and a recommendation section posted to by customers, EastZEast is showing how it can be done well. Updates from the admin team also give viewers the option to click through to the restaurant’s website. This sort of interaction with customers indicates that they make full use of this low cost tool and we expect they are seeing a good return on the time invested.   Usha – bad Oh…

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Cook a curry to make things change

By Roving Reporter

Find Your Feet is a UK based charity that supports people from rural areas across India and Malawi. The charity has called June 2012, the “Curry For Change” month.  People in the UK are being encouraged to enjoy Indian Food in aid of the charity. Many Indian restaurants in London will be organising curry nights to raise funds. Also, and this is a bit more unusual, the public can organise their own fundraising curry nights by inviting friends and family over to dine with them. There is also the chance to win a cooking session with a renowned head chef . In 2011 the top fundraiser won a class with…

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Brick Lane is the “Olympic Curry Village”

By Roving Reporter

 Brick Lane Curry Festival in London is usually celebrated in association with the the Boishakhi Mela (Bengali New Year). This year is particularly special because of the London 2012 Olympics and the area has now been officially declared the  ‘OLYMPIC CURRY VILLAGE‘ for both the Olympics and Paralympics. Brick Lane is internationally renowned for its curry houses, Bangladeshi and Indian restaurants. During the festival, Brick Lane is transformed into an outdoor, alfresco dining experience with restaurants treating curry lovers to a ‘Curry Festival Menu‘ of Northern Indian and Bangladeshi dishes. If you happen to be in London during the festival, you now know where you have to go. …………..and don’t forget to…

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Pohela Boishakh (Bengali New Year)

By Roving Reporter
Panta Ilish

Pohela Boishakh is the Bengali New Year and it is observed in both Bangladesh and the West Bengal state of India. On 14th April 2012, year 1419 of the Hindu Calendar will be celebrated. A wide range of Bengali dishes are made for this special occasion. Panta bhat (rice-based dish) is one of the most popular ones along with Panta Ilish (rice soaked in water), Chot Pati (made of lentils and green chilies) and Elish bhaja (fried hilsa fish). Pati sapta (Desi crepe) is eaten for dessert on this day and Bhapa Pitha (made with rice, coconut and molasses) is a classic Bengali breakfast that people have for the New Year.…

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2012 Curry Capital of Britain

By Roving Reporter

The countdown has already started… You can now vote for the Curry Capital of Britain. 20 cities around Britain will compete to win the title of ‘10th Curry Capital of Britain‘ as part of National Curry Week 2012 on 8-14th October. Competing cities are : London East, London North, London South, London West, London Central, Glasgow, Manchester, Wolverhampton, Birmingham, Bradford, Leicester, Newcastle, Leeds, Cardiff, Edinburgh, Liverpool, Sheffield, Nottingham, Northampton, Luton. National Curry Week whose aim is to promote the cuisine and to show what the ethnic community does for the city and what the city does for them is also helping The Curry Tree Charitable Fund that raises as much…

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Spice up your skills

By Jenni

Minister for Further Education, Skills and Lifelong Learning John Hayes MP has awarded £1.75 million following a successful bid to a Growth and Innovation Fund to help launch five Asian and Oriental Centres of Excellence, set up by People 1st and championed by the Hospitality Guild. The Minister said: “These centres will help thousands of young unemployed people get the training they need to improve their job prospects, by giving them the confidence and skills required for a successful career in Asian and Oriental cuisine.” As well as tackling one of UK’s major subjects of youth unemployment and training young people to become skilled chefs, the project will also help Asian and Oriental restaurant owners adapt to the new…

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Eat Healthier Asian Food

By Roving Reporter

Leicestershire Nutrition and Dietetic Service have recently published a guide, “ Cooking Tips for Healthy Eating in the South Asian Community” aimed at making “traditional dishes healthier”. We found this guide quite interesting and if like us you couldn’t go without Asian Food, here are some tips to eat healthier while still enjoying your favourite dishes. We have selected a few tips from the guide for you. Chapattis: cook them with boiling water and some milk instead of oil. Thepla: make thicker theplas, as less fat will be used to cook the same quantity. Papad: instead of serving them with a pickle why not try to serve them with an…

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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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Mya Restaurant plans to make the most of Leap Day

By Roving Reporter

Situated in the fashionable commercial quay in Leith, Edinburgh Mya has over ten years experience with both Thai and Indian cuisine….

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