Indian Cuisine Takes the UK by Storm: British Indian Good Food Guide Reveals Top 20 Restaurants Nationwide

In a year where British dining continues to become diversified, the British Indian Good Food Guide Has unveiled its Top 20 Indian Restaurants across the UK, reflecting the nation’s love affair with Indian cuisine. 

From traditional flavours to more innovative dishes, this year’s guide represents the very best the UK has to offer, proving Indian cuisine remains a cornerstone of British dining culture.

With the ongoing evolution of the food scene, this list underscores the rising demand for authentic regional Indian dishes, from Keralan fish curries to Indian street food, capturing the hearts (and stomachs) of diners up and down our country.

Raval Leads the Charge in the North

Among the selected venues, Raval Indian Brasserie & Bar, located on the iconic Tyne Bridge, stands out as the Best Indian Restaurant Outside London. 

This Newcastle Gateshead gem not only captures the imagination with its unique blend of spices and ingredients but also contributes significantly to the resurgence of the North East’s culinary scene.

"Raval has redefined Indian dining in the region," said Phil Shaw, Marketing Director at the British Indian Good Food Guide.

 “Their focus on innovation and authenticity is unmatched, which is why they’ve earned a place at the top of our guide."

With dishes such as Lobster & Mango and Darjeeling Lamb Cutlets, Raval is a testament to how Indian cuisine is constantly evolving while staying true to its roots.

Top 20 Indian Restaurants in the UK

This year’s guide features an impressive lineup of restaurants, showcasing culinary excellence across the country:

1. Raval Indian Brasserie & Bar (Newcastle Gateshead) – Best Indian Restaurant Outside London.

2. Quilon (London) – Michelin-starred for its coastal Indian flavours.

3. Benares Restaurant & Bar (London) – A fine-dining experience blending Indian and British cuisines.

4. Dishoom Manchester – Nostalgic Irani café fare with iconic dishes.

5. Tharavadu (Leeds) – Celebrated for its authentic Keralan cuisine.

7. Kanishka by Atul Kochhar  (London) – Innovative tasting menus pushing culinary boundaries.

8. Asha's (Birmingham) – Renowned for its authentic Indian dishes.

9. Swadish (Glasgow) – Modern twists on traditional Indian recipes.

10. Tuk Tuk Indian Street Food (Edinburgh) – Vibrant Indian street food offerings.

11. Purple Poppadom (Cardiff) – Fusion of Indian and Welsh flavours.

12. Mowgli Street Food (Liverpool) – Authentic street food inspired by India’s bustling markets.

13. Veeraswamy (London) – Showcases vibrant, fresh ingredients.

14. Masala Junction (Nottingham) – Diverse menu reflecting India's rich flavours.

15. Urban Choola (Sheffield) – Innovative takes on Indian classics.

16. Mumtaz (Bradford) – Celebrated for its authentic Punjabi cuisine.

17. The Chilli Pickle (Brighton) – Modern twists on traditional dishes.

18. Kuti’s Brasserie (Southampton) – Known for its regional Indian specialties.

19. Tamatanga (Leicester) – Lively atmosphere with delicious curries.

20. The Mint Room (Bristol) – Upscale Indian dining with rave reviews.

This diverse selection illustrates the UK's widespread appreciation of Indian food, highlighting how Indian culinary innovation extends far beyond the capital.

The Broader Picture: Why Indian Cuisine Thrives

The influence of Indian cuisine on British culture has never been stronger. With over 10,000 Indian restaurants in the UK contributing significantly to the economy, the industry shows no signs of slowing down. 

The rising interest in authentic regional dishes—like Goan and Keralan cuisines—reflects the UK's growing demand for not just curry, but an array of diverse Indian dishes.

According to Phil Shaw, “Indian restaurants are no longer just places for a night out—they’re cultural landmarks, representing the diversity and vibrancy of British food culture."

Explore the Full List

For those looking to experience the best Indian food the UK has to offer, the British Indian Good Food Guide invites you to explore the full list of restaurants on their website, showcasing the finest dining experiences from Birmingham to Brighton.

Why not check out your favourite Indian restaurant from the above list to book a Christmas meal for you and your family and friends.

Visit  British Indian Good Food Guide  for more information:- 

https://britishindiangoodfoodguide.com

I must admit that I am lucky, my wife's family originated in India and she cooks some absolutely delicious Indian dishes. 

Celebrating National Curry Week in the UK: A Flavourful Tribute to a Nation’s Favourite

Every October, the UK takes a week to honour a dish that has truly become part of the national identity – curry. National Curry Week is a celebration of the rich, diverse, and flavourful cuisine that has found a special place on British dinner tables. 

From the iconic chicken tikka masala to the fiery vindaloo, curry has woven itself into the culinary fabric of the UK, representing a blend of cultures and tastes.

A Brief History of Curry in the UK

While curry has roots in South Asia, particularly in India, Bangladesh, and Pakistan, it was introduced to the UK during the days of the British Empire.

Indian spices and flavours were brought back by British merchants, and soon, curry houses began to spring up in British cities. In fact, the first curry house opened in London in 1810 by a Bengali entrepreneur. Since then, curry has evolved and adapted to British palates, creating unique dishes that are now considered quintessentially British, such as chicken tikka masala, which is often hailed as Britain’s national dish.

Why Celebrate National Curry Week?

National Curry Week, first established in 1998, isn’t just about indulging in your favourite dishes (though that’s certainly encouraged!). It’s about celebrating the cultural diversity that curry represents and recognising the contribution of South Asian communities to British society. Curry has long been a symbol of cultural exchange, bringing people together over shared meals and expanding our appreciation for different flavours and traditions.

How to Celebrate

Visit Your Local Curry House

One of the best ways to celebrate National Curry Week is by supporting your local curry house or Indian restaurant. The UK is home to thousands of Indian, Bangladeshi, and Pakistani restaurants, many of which are family-run businesses. Whether you love a creamy korma or prefer the heat of a madras, enjoying a meal at one of these establishments not only celebrates curry but also supports local communities.

Cook Your Own Curry

If you prefer to celebrate at home, why not try your hand at making your own curry? There’s something truly rewarding about creating your own spice mix and watching your dish come together. You can find plenty of recipes online, ranging from mild curries for beginners to more complex dishes for those feeling adventurous. Get the family involved for a fun cooking session!

Try a New Dish

National Curry Week is the perfect opportunity to step out of your comfort zone. If you always order the same dish, why not mix it up? Explore lesser-known regional curries such as Goan fish curry, Bengali mustard chicken, or a rich Rogan Josh from Kashmir. Many Indian restaurants offer a wide variety of dishes from different regions, allowing you to broaden your culinary horizons.

Host a Curry Night

Gather your friends or family for a curry night at home. You could order a variety of dishes from your local curry house and share them, or each person could bring their favourite homemade curry for a communal feast. It’s a great way to try different dishes and celebrate the cultural richness that curry brings.

Learn About the Origins of Curry

National Curry Week is also an excellent time to delve deeper into the history and cultural significance of curry. Understanding the origins of the spices and techniques used in different types of curries can enhance your appreciation of the dish. You might also want to explore the historical ties between the UK and the Indian subcontinent, which have shaped the evolution of curry in Britain.

The Future of Curry in the UK

Curry is not just a dish of the past; it’s a food that continues to evolve. With more people experimenting with plant-based diets, we’re seeing a rise in vegan and vegetarian curry options. Fusion dishes, combining British and Indian influences, are also becoming more popular, ensuring that curry remains a dynamic and integral part of British cuisine.

In recent years, initiatives like National Curry Week have helped to spotlight not only the incredible flavours of curry but also the stories of those behind the dishes. From the chefs who bring their culinary expertise to the table to the families who run curry houses for generations, curry in the UK is a story of community, resilience, and shared culture.

National Curry Week is a time to celebrate everything that curry represents – from its rich flavours to its cultural significance. Whether you’re a fan of a mild butter chicken or prefer the fiery punch of a phaal, this week is all about embracing the dish that has captured the hearts (and stomachs) of millions across the UK. So, grab your naan, prepare your rice, and celebrate this flavour-packed week in true British style!

https://www.nationalcurryweek.co.uk

Discovering the Rich Flavours of Indian Curry Without Chillies

Indian cuisine is renowned for its bold and diverse flavours, often attributed to the liberal use of spices and chillies. 

However, for those who are sensitive to heat, are allergic to chillies or simply prefer milder dishes, there are plenty of fantastic Indian curry recipes that do not rely on chillies. 

These dishes showcase the depth and complexity of Indian cooking through a symphony of aromatic spices, herbs, and ingredients. Here are some delightful Indian curry recipes that are flavourful without the fire.

1. Korma

Korma is a classic North Indian dish known for its rich, creamy texture and fragrant spices. Traditionally made with yoghurt, cream, and a blend of ground spices, korma is a mild curry that can be enjoyed by everyone.

Ingredients:

500g chicken or vegetables (potatoes, carrots, peas, etc.)

2 tablespoons ghee or vegetable oil

2 large onions, finely sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

200ml yoghurt

100ml double cream

50g ground almonds

Salt to taste

Fresh coriander for garnish

Method:

Heat the ghee or oil in a large pan over medium heat. Add the onions and sauté until golden brown.

Add the garlic and ginger, cooking for a further 2 minutes.

Stir in the ground coriander, cumin, turmeric, and garam masala, cooking for another minute to release the aromas.

Add the chicken or vegetables and cook until they begin to brown.

Lower the heat and stir in the yoghurt, cream, and ground almonds. Simmer gently for 20-25 minutes, until the chicken is cooked through or the vegetables are tender.

Season with salt to taste. Garnish with fresh coriander before serving.

2. Aloo Gobi

Aloo Gobi is a popular vegetarian dish made with potatoes (aloo) and cauliflower (gobi). It's a dry curry that highlights the natural flavours of the vegetables, enhanced by a blend of aromatic spices.

Ingredients:

2 large potatoes, peeled and cubed

1 medium cauliflower, cut into florets

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon mustard seeds

Salt to taste

Fresh coriander for garnish

Method:

Heat the oil in a large pan over medium heat. Add the mustard seeds and cook until they begin to pop.

Add the onions and sauté until they are golden brown.

Add the garlic and ginger, cooking for a further 2 minutes.

Stir in the ground turmeric, cumin, coriander, and garam masala.

Add the potatoes and cauliflower, stirring to coat them in the spices.

Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally, until the vegetables are tender.

Season with salt to taste. Garnish with fresh coriander before serving.

3. Dal Makhani

Dal Makhani is a creamy and buttery lentil dish from the Punjab region. Made with black lentils and kidney beans, this curry is both nutritious and satisfying, perfect for a cosy meal.

Ingredients:

200g black lentils (urad dal)

50g kidney beans (rajma)

2 tablespoons ghee or butter

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon garam masala

400g tinned tomatoes, pureed

200ml double cream

Salt to taste

Fresh coriander for garnish

Method:

Soak the lentils and kidney beans overnight. Drain and rinse them before cooking.

Cook the lentils and kidney beans in a large pot of water until tender, about 45 minutes. Drain and set aside.

Heat the ghee or butter in a large pan over medium heat. Add the onions and sauté until golden brown.

Add the garlic and ginger, cooking for another 2 minutes.

Stir in the ground cumin, coriander, turmeric, and garam masala, cooking for a minute to release the aromas.

Add the pureed tomatoes and cook for 10 minutes, stirring occasionally.

Add the cooked lentils and kidney beans to the pan, mixing well. Simmer for 20 minutes.

Stir in the double cream and cook for another 10 minutes. Season with salt to taste.

Garnish with fresh coriander before serving.

These recipes are proof that you don’t need chillies to enjoy the robust and intricate flavours of Indian cuisine. Each dish offers a unique taste experience, highlighting the versatility of spices and the natural goodness of fresh ingredients. So, why not try these milder Indian curries and savour the rich culinary traditions of India without the heat? Enjoy your cooking adventure!

Cooking with Pulses: A Guide to Delicious and Nutritious Meals

Pulses, the edible seeds of legumes, are a staple in kitchens around the world and are gaining popularity in British homes for their versatility, nutrition, and sustainability. 

Whether you're looking to create hearty soups, vibrant salads, or satisfying mains, pulses offer endless culinary possibilities.

In this blog post, we'll explore the benefits of cooking with pulses, tips for preparing them, and a few delicious recipes to get you started.

Why Cook with Pulses?

Nutritional Powerhouses

Pulses such as lentils, chickpeas, beans, and peas are rich in protein, fibre, vitamins, and minerals. They are an excellent source of plant-based protein, making them perfect for vegetarians, vegans, and anyone looking to reduce their meat consumption. Additionally, pulses are low in fat and have a low glycaemic index, which helps in maintaining stable blood sugar levels.

Sustainable and Affordable

Pulses are not only good for your health but also for the planet. They require less water and fertiliser compared to other crops and have a lower carbon footprint. Plus, they are relatively inexpensive, making them a budget-friendly option for creating wholesome meals.

Versatility in the Kitchen

From soups and stews to salads and dips, pulses can be used in a wide range of dishes. They absorb flavours well, making them a great base for experimenting with different herbs and spices.

Preparing Pulses

Soaking

Some pulses, such as dried beans and chickpeas, need to be soaked before cooking to reduce cooking time and improve digestibility. Soak them in plenty of cold water for 8-12 hours or overnight. Lentils and split peas do not require soaking and can be cooked directly.

Cooking

Drain and rinse soaked pulses before cooking. Place them in a pot, cover with fresh water, and bring to a boil. Reduce the heat and simmer until tender. Cooking times vary:

Lentils: 20-30 minutes

Chickpeas: 60-90 minutes

Black beans: 60-90 minutes

Split peas: 30-45 minutes

Add salt towards the end of cooking to prevent the pulses from becoming tough.

Canned Pulses

If you're short on time, canned pulses are a convenient alternative. Simply drain and rinse them to reduce the sodium content before using them in your recipes.

Delicious Recipes with Pulses

1. Spiced Lentil Soup

Serves 4

Ingredients:

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, diced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

200g red lentils

1 litre vegetable stock

400g chopped tomatoes

Salt and pepper to taste

Fresh coriander, chopped (for garnish)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté until softened.

Stir in the spices and cook for another minute until fragrant.

Add the lentils, vegetable stock, and chopped tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.

Season with salt and pepper. Serve hot, garnished with fresh coriander.

2. Chickpea and Spinach Curry (My wife cooks this. Absolutely delicious!)

Serves 4

Ingredients:

1 tablespoon vegetable oil

1 onion, finely chopped

2 garlic cloves, minced

1 teaspoon grated ginger

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garam masala

400g can chopped tomatoes

400g can chickpeas, drained and rinsed

100ml coconut milk

200g fresh spinach

Salt to taste

Fresh coriander, chopped (for garnish)

Instructions:

Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, and cook until the onion is soft.

Stir in the spices and cook for a minute until fragrant.

Add the chopped tomatoes and chickpeas. Simmer for 10 minutes.

Stir in the coconut milk and spinach. Cook until the spinach is wilted.

Season with salt. Serve hot, garnished with fresh coriander, alongside steamed rice or naan bread.

3. Black Bean and Corn Salad

Serves 4

Ingredients:

400g can black beans, drained and rinsed

200g sweetcorn, drained

1 red pepper, diced

1 small red onion, finely chopped

1 avocado, diced

Juice of 1 lime

2 tablespoons olive oil

Salt and pepper to taste

Fresh coriander, chopped (for garnish)

Instructions:

In a large bowl, combine the black beans, sweetcorn, red pepper, red onion, and avocado.

In a small bowl, whisk together the lime juice and olive oil. Pour over the salad and toss to coat.

Season with salt and pepper. Garnish with fresh coriander and serve.

Final Thoughts

Cooking with pulses is an easy and delicious way to enhance your diet with nutritious and sustainable ingredients. Whether you're a seasoned cook or a beginner, incorporating pulses into your meals can be both rewarding and enjoyable. So, grab a bag of your favourite pulses and start experimenting in the kitchen – your taste buds and the planet will thank you!

Cooking with Coconut Products: A Tropical Twist for Your Kitchen

Coconut products have surged in popularity over recent years, finding their way into an array of recipes and becoming a staple in many kitchens. 

From coconut milk to coconut oil, each product brings a unique flavour and set of benefits. 

Let's explore how you can incorporate these versatile ingredients into your cooking, adding a tropical twist to your British dishes.

1. Coconut Milk

Usage: Coconut milk is a creamy, rich liquid made from the grated meat of mature coconuts. It's a cornerstone of many Asian and Caribbean dishes but is versatile enough to be used in British cuisine as well.

Recipes:

Coconut Curry: Replace your regular cream with coconut milk for a dairy-free option that adds a subtle sweetness to your curry. Simply sauté your onions, garlic, and spices, then add vegetables or meat. Pour in the coconut milk and simmer until everything is tender.

Creamy Soups: Use coconut milk in place of dairy to create a luscious, creamy texture. It works beautifully in pumpkin, butternut squash, and even potato and leek soups.

Rice Pudding: Cook your rice in coconut milk instead of regular milk for a delightful twist on this classic British dessert. Add a touch of nutmeg and a spoonful of honey for a comforting treat.

2. Coconut Oil

Usage: Coconut oil is extracted from the meat of mature coconuts. It is solid at room temperature but melts when heated, making it a versatile cooking oil.

Recipes:

Roast Vegetables: Swap your usual vegetable oil for coconut oil when roasting vegetables. The oil's high smoke point makes it perfect for roasting, and it adds a hint of coconut flavour that pairs well with sweet potatoes, carrots, and parsnips.

Baking: Coconut oil can be used in place of butter in many baking recipes. Try it in cakes, cookies, and muffins for a moist, tender crumb and a subtle coconut taste.

Stir-Fries: Use coconut oil to sauté your ingredients in stir-fries. It imparts a lovely flavour and complements a wide range of vegetables and proteins.

3. Desiccated Coconut

Usage: Desiccated coconut is dried and finely grated coconut flesh. It is often used in baking and as a topping for desserts.

Recipes:

Coconut Macaroons: These chewy biscuits are a delightfully easy treat. Mix desiccated coconut with condensed milk and a bit of vanilla extract, shape into balls, and bake until golden.

Toppings: Sprinkle desiccated coconut over yoghurt, porridge, or even salads for added texture and a boost of flavour.

Baking: Incorporate desiccated coconut into your cake and biscuit recipes for a tropical twist. It pairs particularly well with chocolate and citrus flavours.

4. Coconut Water

Usage: Coconut water is the clear liquid found inside young coconuts. It is a hydrating beverage and can also be used in cooking.

Recipes:

Smoothies: Use coconut water as the base for your smoothies. It adds a light, refreshing taste and is packed with electrolytes.

Cooking Grains: Cook your rice, quinoa, or couscous in coconut water instead of plain water. This imparts a subtle coconut flavour that complements many dishes.

Marinades: Mix coconut water with lime juice, ginger, and garlic to create a light and refreshing marinade for chicken or fish.

5. Coconut Flour

Usage: Coconut flour is made from dried coconut meat and is a popular gluten-free alternative to wheat flour. It is highly absorbent, so a little goes a long way.

Recipes:

Pancakes: Make fluffy, gluten-free pancakes using coconut flour. Combine with eggs, milk (or a dairy-free alternative), and a touch of honey for a delicious breakfast.

Baking: Use coconut flour in cakes, muffins, and breads. Due to its absorbency, you will need to use more liquid than you would with regular flour, and it's often best used in combination with other flours.

Thickening Agent: Use coconut flour to thicken soups, stews, and sauces. It adds a subtle coconut flavour and works well in savoury dishes.

Conclusion

Incorporating coconut products into your cooking not only introduces delightful new flavours but also brings numerous health benefits. Rich in healthy fats, vitamins, and minerals, coconut can enhance both sweet and savoury dishes.

So why not bring a touch of the tropics into your British kitchen and start experimenting with coconut today?

Discover the Joy of Cooking with Legumes

Cooking with legumes isn't just for vegans. Although they are an excellent part of the vegan diet.

It's an excellent way for everyone to enhance our diets with healthy, versatile, and budget-friendly ingredients. 

Whether you're a seasoned cook or just starting your culinary journey, legumes offer a range of flavours and textures that can elevate any meal. 

In this blog post, we'll explore the benefits of legumes, some popular varieties, and tips on how to cook them to perfection.

Why Cook with Legumes?

1. Nutritional Powerhouses:

Legumes are packed with protein, fibre, vitamins, and minerals. They are an excellent source of plant-based protein, making them ideal for vegetarians and vegans. Regular consumption of legumes can help manage weight, reduce cholesterol levels, and support digestive health.

2. Versatility:

From hearty stews to refreshing salads, legumes can be incorporated into a wide array of dishes. Their subtle flavours complement various cuisines, allowing you to experiment with different recipes and cooking styles.

3. Sustainability:

Legumes are environmentally friendly. They enrich the soil with nitrogen, reducing the need for synthetic fertilisers. By choosing legumes, you contribute to sustainable farming practices and reduce your carbon footprint.

Popular Legume Varieties

1. Lentils:

Available in red, green, brown, and black varieties, lentils cook quickly and are perfect for soups, stews, and salads. Red lentils, in particular, are great for making dal, a staple in Indian cuisine.

2. Chickpeas:

Chickpeas, also known as garbanzo beans, are a key ingredient in hummus and falafel. They can also be roasted for a crunchy snack or added to salads and curries.

3. Black Beans:

These beans are popular in Latin American dishes. They are excellent in burritos, black bean soup, and as a side dish with rice.

4. Kidney Beans:

Often used in chilli con carne and mixed bean salads, kidney beans have a robust flavour that stands up well to spices and bold seasonings.

5. Butter Beans:

Also known as lima beans, butter beans have a creamy texture and are great in casseroles, soups, and salads.

Cooking Tips for Legumes

1. Soaking:

Most dried legumes, except lentils and split peas, benefit from soaking before cooking. Soak them in water for 8-12 hours or overnight. This reduces cooking time and helps in better digestion.

2. Rinsing:

Always rinse legumes thoroughly before cooking to remove any dust or debris. For canned legumes, drain and rinse them to reduce the sodium content.

3. Cooking Time:

Cooking times can vary depending on the type of legume and whether it has been soaked. Generally, lentils cook in 20-30 minutes, while larger beans like chickpeas and kidney beans can take 1-2 hours. Using a pressure cooker can significantly reduce cooking time.

4. Seasoning:

Add salt towards the end of cooking to prevent legumes from becoming tough. Enhance the flavour with herbs and spices such as bay leaves, thyme, cumin, or garlic.

5. Texture:

For salads and side dishes, cook legumes until just tender. For soups and stews, let them cook longer to achieve a creamier consistency.

Delicious Legume Recipes to Try

1. Lentil Soup:

A comforting bowl of lentil soup is perfect for chilly evenings. Sauté onions, carrots, and celery in olive oil. Add garlic, dried lentils, vegetable stock, and your favourite herbs. Simmer until the lentils are tender and the flavours meld together.

2. Chickpea Curry:

For a quick and satisfying meal, try a chickpea curry. Sauté onions and garlic in oil, add curry powder, tomatoes, and cooked chickpeas. Simmer until the sauce thickens and serve with rice or naan bread.

3. Black Bean Tacos:

Make a tasty taco filling with black beans. Sauté onions, garlic, and bell peppers, then add black beans, cumin, and a squeeze of lime. Serve in taco shells with avocado, salsa, and fresh coriander.

4. Three-Bean Salad:

Combine kidney beans, chickpeas, and green beans with chopped red onion, parsley, and a tangy vinaigrette for a refreshing salad that's perfect for picnics.

5. Butter Bean Mash:

6. Dhal 

Simple Recipe for Dal (Dhal)

Ingredients:

200 grams red lentils

1 litre water

1 medium onion, finely chopped

2 tomatoes, chopped

3 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon salt (or to taste)

1-2 green chillies, chopped (optional)

2 tablespoons vegetable oil or ghee

Fresh coriander leaves, chopped (for garnish)

Instructions:

Rinse the Lentils:

Rinse the red lentils thoroughly under cold water until the water runs clear.

Cook the Lentils:

In a large pot, add the rinsed lentils and 1 litre of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are soft and fully cooked. Skim off any foam that forms on the surface.

Prepare the Tadka (Tempering):

In a separate pan, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma.

Sauté the Aromatics:

Add the chopped onions to the pan and sauté until they become golden brown. Then add the minced garlic, grated ginger, and chopped green chillies (if using). Sauté for another 2-3 minutes.

Add the Tomatoes and Spices:

Add the chopped tomatoes to the pan and cook until they soften and blend with the onions. Then add the turmeric powder, ground cumin, ground coriander, and salt. Cook for another 5 minutes, stirring occasionally.

Combine Lentils and Tadka:

Once the lentils are cooked, add the onion-tomato mixture (tadka) to the pot of lentils. Mix well to combine. If the dal is too thick, you can add a bit more water to achieve your desired consistency.

Simmer and Season:

Simmer the dal for another 5-10 minutes to allow the flavours to meld together. Stir in the garam masala towards the end of cooking.

Garnish and Serve:

Garnish the dal with freshly chopped coriander leaves. Serve hot with steamed rice, naan, or chapati.

For a creamy side dish, try butter bean mash. Blend cooked butter beans with olive oil, garlic, lemon juice, and a pinch of salt. Serve it as a dip or alongside grilled meats and vegetables.

Conclusion

Learning to cook with legumes opens up a world of culinary possibilities. These nutritious, versatile, and eco-friendly ingredients are a must-have in any kitchen. Start experimenting with different legume varieties and recipes, and you'll soon discover the joy they bring to your meals. Happy cooking!

A Culinary Exploration: Differences Between Indian and Pakistani Cuisine

Indian and Pakistani cuisines, both rooted in the rich culinary traditions of the Indian subcontinent, share many similarities yet exhibit distinct characteristics that set them apart. This exploration delves into the nuances of these neighbouring cuisines, highlighting their unique flavours, cooking techniques, and cultural influences.

Historical and Cultural Influences

Indian Cuisine

India's vast and diverse culinary landscape is shaped by its regional diversity and historical influences from various cultures, including Persian, Mughal, Portuguese, and British. 

Each region of India offers its own unique flavours and dishes. Northern Indian cuisine, known for its rich gravies and use of dairy, contrasts with the rice-based dishes and coconut flavours of the South. The eastern regions showcase mustard and fish, while the West offers a mix of vegetarian and seafood dishes.

Pakistani Cuisine

Pakistani cuisine, while sharing a common heritage with Indian cuisine, has distinct influences from Central Asia, the Middle East, and the Mughal Empire. The country’s cuisine reflects its cultural and regional diversity, with significant differences between the food traditions of Punjab, Sindh, Balochistan, and Khyber Pakhtunkhwa. Meat, especially beef and lamb, plays a more prominent role in Pakistani cuisine compared to Indian cuisine.

Key Ingredients

Spices

Both Indian and Pakistani cuisines are known for their use of a wide array of spices. However, the balance and combinations of these spices can differ. Indian cuisine often features a complex blend of spices, including turmeric, cumin, coriander, and garam masala. Pakistani cuisine also uses these spices but tends to favour robust, bold flavours, with an emphasis on black pepper, green cardamom, and cinnamon.

Dairy

Dairy products such as yoghurt, ghee (clarified butter), and paneer (Indian cottage cheese) are staples in Indian cuisine, especially in the north. These ingredients are used to enrich curries, make sauces, and add texture to dishes. While yoghurt is also prevalent in Pakistani cuisine, paneer is less commonly used. Instead, meat-based dishes are more prominent.

Meat

Meat is a central component of Pakistani cuisine, with a particular focus on beef, lamb, and chicken. Popular dishes include biryani, kebabs, and nihari (a slow-cooked meat stew). In contrast, Indian cuisine includes a significant number of vegetarian dishes, especially in regions with large Hindu populations who may avoid beef for religious reasons. When meat is used, chicken, mutton, and fish are more common.

Cooking Techniques

Tandoor Cooking

Both cuisines make extensive use of the tandoor, a traditional clay oven, to cook breads like naan and meats such as tandoori chicken and kebabs. The technique imparts a distinctive smoky flavour that is much cherished in both culinary traditions.

Gravies and Curries

Indian curries often feature creamy, tomato-based gravies enriched with dairy products like cream and yoghurt. Pakistani curries, while also using tomatoes and yoghurt, tend to be spicier and have a more liquid consistency. The use of whole spices and the cooking technique known as bhuna, where the meat is cooked in its own juices, is a hallmark of Pakistani curries.

Street Food

Street food is a beloved aspect of both cuisines, but the offerings can vary. In India, popular street foods include chaat (a savoury snack made with potatoes, chickpeas, and tamarind chutney), pani puri (crispy hollow balls filled with spicy water), and samosas (fried pastry with spiced potato filling). Pakistani street food highlights include chaat, gol gappa (similar to pani puri), and bun kebabs (spiced meat patties served in a bun).

Signature Dishes

Indian Cuisine

Butter Chicken (Murgh Makhani): A creamy, tomato-based curry featuring tender chicken pieces.

Palak Paneer: A spinach and paneer curry spiced with garam masala and other spices.

Masala Dosa: A South Indian dish made of a fermented crepe filled with spiced potatoes.

Biryani: A fragrant rice dish cooked with meat or vegetables and aromatic spices.

Pakistani Cuisine

Nihari: A slow-cooked meat stew often enjoyed as a breakfast dish.

Karahi: A spicy tomato-based curry cooked in a wok-like pan with chicken or mutton.

Chapli Kebab: Spiced minced meat patties often served with naan.

Haleem: A savoury porridge made from a mix of grains, lentils, and meat, slow-cooked to perfection.

While Indian and Pakistani cuisines share a common heritage and many similarities, they also have distinct differences that reflect their unique cultural and historical influences. Indian cuisine is marked by its regional diversity and extensive use of vegetarian ingredients and dairy products. 

In contrast, Pakistani cuisine places a greater emphasis on meat, bold spices, and robust flavours. Both cuisines offer a rich tapestry of flavours and traditions, providing a culinary experience that is both diverse and deeply rooted in the history of the Indian subcontinent. Whether savouring a spicy Pakistani kebab or a creamy Indian curry, the culinary journey through these neighbouring cuisines is sure to be a delightful and flavourful adventure.

Exploring the Delicate Flavours of Traditional Indian Curries Without Chillies

Indian cuisine is celebrated for its vibrant colours, aromatic spices, and complex flavours. However, many people often associate Indian food with fiery heat, primarily due to the liberal use of chillies in many dishes.

But what if you want to experience the richness of Indian curries without the burning sensation that chillies bring? 

Fortunately, Indian cuisine is incredibly versatile, and there are numerous ways to create delicious, traditional curries without a single chilli. Here’s how you can savour the subtler, yet equally tantalising, flavours of Indian cooking.

The Essence of Indian Curries

The heart of Indian cuisine lies within its delicious spices. These spices not only provide flavour but also contribute to the overall sensory experience. While chillies have their place, they are by no means indispensable. By focusing on a variety of other spices, you can create curries that are rich, aromatic, and full of depth.

Essential Spices and Ingredients

Here are some key spices and ingredients that can help you craft flavourful Indian curries without the heat of chillies:

Turmeric: This golden spice is a staple in Indian cooking, imparting a warm, earthy flavour and a beautiful yellow hue to dishes.

Cumin: With its slightly sweet, nutty flavour, cumin seeds (or ground cumin) add a distinctive taste to curries.

Coriander: Ground coriander has a mild, lemony flavour that complements many other spices.

Garam Masala: This is a blend of several spices including cinnamon, cardamom, cloves, and nutmeg. It adds a complex warmth to curries without heat.

Fenugreek: Both the seeds and leaves of fenugreek have a unique flavour that is slightly sweet and bitter.

Asafoetida (Hing): A pinch of this pungent spice can enhance the overall aroma and flavour of the curry.

Ginger and Garlic: These two ingredients are fundamental in many Indian recipes, providing a robust and aromatic base.

Techniques for a Flavourful Curry

Tempering (Tadka): This technique involves heating whole spices in oil to release their essential oils and flavours. Commonly used spices for tempering include cumin seeds, mustard seeds, and fenugreek seeds. Once the spices sizzle and become fragrant, they are added to the curry, infusing it with deep flavours.

Slow Cooking: Allowing the curry to simmer slowly helps the spices to meld together, creating a harmonious blend of flavours.

Balancing Sweetness and Sourness: Ingredients like tomatoes, tamarind, and yoghurt can add a tangy element to the curry, while a touch of sugar or jaggery can balance the acidity and enhance the overall flavour profile.

Recipes to Try

Makhani Dal (Butter Lentils)

A comforting and creamy dish made with black lentils, butter, and a blend of spices.

Ingredients:

1 cup black lentils (urad dal)

2 tbsp butter or ghee

1 tsp cumin seeds

1 onion, finely chopped

2 tomatoes, pureed

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

Cook the lentils until soft.

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the cooked lentils and garam masala. Simmer for 15-20 minutes.

Stir in fresh cream before serving for an extra touch of richness.

Paneer Makhani (Paneer in Tomato Sauce)

A rich and creamy curry made with paneer (Indian cottage cheese) in a tomato-based sauce.

Ingredients:

250g paneer, cubed

2 tbsp butter or ghee

1 tsp cumin seeds

2 tomatoes, pureed

1 onion, finely chopped

1 tsp turmeric powder

1 tsp ground coriander

1 tsp garam masala

1 tsp ginger-garlic paste

Salt to taste

Fresh cream (optional)

Method:

In a pan, heat the butter and add cumin seeds until they crackle.

Add the onion and cook until golden brown.

Stir in the ginger-garlic paste and cook for a minute.

Add the pureed tomatoes, turmeric, coriander, and salt. Cook until the mixture thickens.

Add the paneer cubes and garam masala. Simmer for 10 minutes.

Stir in fresh cream before serving for a creamy finish.

Cooking Indian curries without chillies allows you to appreciate the subtler, nuanced flavours of the spices and ingredients. By experimenting with different spices and cooking techniques, you can create delicious, authentic curries that are gentle on the palate yet rich in taste. So, don your apron and embark on a culinary journey that celebrates the diversity and depth of Indian cuisine—without the heat!

Delving into the Rich Tapestry of Indian Cuisine: A Journey from Spicy Curries to Sweet Desserts

India, a land of myriad cultures and traditions, is also renowned for its diverse and vibrant cuisine. 

From the fiery spices of the south to the aromatic delicacies of the north, Indian cuisine is a reflection of the country's rich history, geography, and cultural influences. In this culinary adventure, we'll explore the kaleidoscope of flavours that define Indian cooking, from mouth-watering curries to delectable desserts.

The Spicy World of Curries:

No exploration of Indian cuisine would be complete without looking into the world of curries. Whether it's the iconic chicken tikka masala from the streets of Delhi or the fragrant fish curry of Kerala, curries are an essential part of Indian gastronomy. The use of spices such as cumin, coriander, turmeric, and chilli creates a symphony of flavours that tantalise the taste buds. Each region of India boasts its own unique spin on the curry, showcasing the diversity and creativity of Indian cooking.

Indeed back in the 1960s my mother decided that her children would be encouraged to try non-British foods. Where we lived Lion Brand Curry Powder was the only curry powder available and it did, indeed, add a delicious kick to meals made with minced beef, lamb or vegetables. However 60 years on and the availability of spices and herbs for Indian recipes is much more common.

Regional Delicacies:

India's vast geographical expanse is reflected in its culinary landscape, with each region offering its own distinct fare. In the north, you'll find rich and creamy dishes like butter chicken and paneer tikka, influenced by Mughlai cuisine. 

Meanwhile, the south boasts a treasure trove of vegetarian delights, with dishes like dosa, idli, and sambar stealing the spotlight. Moving towards the east, the cuisine becomes lighter and more seafood-centric, with dishes like Bengali fish curry and puchkas (pani puri) ruling the roost. And let's not forget the spicy street food of the west, from vada pav in Mumbai to pav bhaji in Gujarat, each bite is a burst of flavour that leaves you craving for more.

Sweet Temptations:

No Indian meal is complete without indulging in some sweet treats, and Indian desserts are nothing short of heavenly. From the syrupy goodness of gulab jamun to the creamy decadence of rasgulla, Indian desserts are a celebration of sugar and spice. The use of ingredients like saffron, cardamom, and rose water adds an exotic twist to these delectable delights, making them a favourite indulgence for sweet-toothed connoisseurs. And don't forget Kulfi ice cream which is utterly deliciuous.

Conclusion:

Indian cuisine is a vibrant tapestry woven from a myriad of flavours, textures, and aromas. From the fiery curries of the north to the sweet delicacies of the south, each dish tells a story of tradition, heritage, and culinary innovation. 

Exploring the diverse culinary landscape of India is not just a gastronomic journey, but a cultural odyssey that leaves a lasting impression on all who embark upon it. So, the next time you sit down to enjoy a meal, take a moment to savour the rich tapestry of Indian cuisine and let your taste buds embark on an unforgettable adventure.

Exploring Flavourful Alternatives: Curries Without Chilies, Embracing Ginger, Instead

In the world of culinary delights, few dishes tantalise the taste buds quite like a well-made curry. Rich, aromatic, and bursting with flavour, curries are a beloved staple in many households across the globe. 

However, for those who prefer a milder palate or have a sensitivity to spicy foods, or have an allergy to chilies, the thought of indulging in a curry dish may seem daunting. 

Fear not, for there exists a delightful alternative that not only maintains the essence of a traditional curry but also offers a unique twist on the classic recipe. Ginger. In fact, some regions of India do not use chilies in their curry dishes. They replace chilies with ginger.

Ginger, with its warm, pungent flavour, is a versatile ingredient that has been used in cooking for centuries. Renowned for its medicinal properties and culinary appeal, ginger adds depth and complexity to dishes, making it an ideal substitute for chilies in curries. 

By harnessing the power of ginger, you can create curries that are bold, aromatic, and utterly satisfying without the fiery heat of traditional chili peppers.

The beauty of using ginger in curries lies in its ability to infuse dishes with a subtle spiciness and a hint of sweetness, all while imparting a distinctive aroma that is both comforting and inviting. Whether grated, minced, or sliced, ginger lends itself effortlessly to curry recipes, enhancing the overall flavour profile and elevating the dining experience.

To embark on your culinary journey of crafting curries with ginger, start by selecting the freshest ginger root available. Look for ginger that is firm, with smooth skin and a strong, spicy fragrance. Once you have acquired your ginger, it's time to get creative in the kitchen.

Begin by preparing your chosen meat or vegetables, ensuring they are cut into bite-sized pieces for even cooking. In a pan or pot, heat a small amount of oil and add finely chopped onions, garlic, and ginger, allowing them to sauté until fragrant and golden brown. Next, add your choice of spices – think cumin, coriander, turmeric, and garam masala – and toast them gently to release their aromatic oils.

Once your spices are fragrant, add your prepared meat or vegetables to the pan, stirring well to coat them in the spice mixture. Pour in a generous amount of coconut milk or broth, depending on your preference, and allow the curry to simmer gently until the flavours meld together and the sauce thickens to your desired consistency.

As your curry simmers away, take a moment to appreciate the tantalising aroma that fills your kitchen, a symphony of spices and ginger dancing in harmony. When your curry is ready, serve it piping hot alongside poppadoms, fluffy basmati rice and warm naan bread, garnished with fresh herbs and a squeeze of lime for a burst of brightness.

With each spoonful of your ginger-infused curry, savor the depth of flavour and the warmth that envelops your senses. Whether you're a seasoned curry connoisseur or a curious newcomer to the world of spice, embracing ginger as a substitute for chilies in curries promises a culinary adventure that is both delicious and satisfying.

So, the next time you find yourself craving the comforts of a hearty curry but wish to dial down the heat, reach for a knob of ginger and let your imagination take flight. With its aromatic charm and subtle spiciness, ginger invites you to explore new culinary horizons and reimagine the possibilities of a beloved classic.

Dukeshill and Gymkhana Fine Foods Join Forces to Deliver a Michelin-Starred Taste of India in Your Home

Two fine food powerhouses have joined forces in an exciting partnership to deliver the finest-quality premium Indian dining experiences to your own home.

Artisan online butcher and Royal Warrant holder, DukesHill, has partnered with Gymkhana Fine Foods, to offer a collection of high-welfare meats, paired together with masterfully balanced sauces and marinades produced by the iconic Michelin-star Indian restaurant for home delivery.

DukesHill is known for its unwavering dedication to producing the finest quality, British, high-welfare meat. Their traditionally cured hams, sausages and bacon comes from outdoor-bred British pork. Their poultry are given the freedom to roam and forage on grasses and clover. 

Lamb and beef is meticulously sourced from British farms with the highest regard for animal welfare. DukesHill's online food hall is a celebration of the best quality artisanal produce. 

Since Gymkhana first entered the London dining scene a decade ago, it has transformed the way we view Indian dining and introduced the nation to premium Indian dining, building a loyal community of fans including London locals, celebrities, A-listers, foodies, and visitors from around the world. 

JKS Restaurants, the group behind Michelin star restaurant, Gymkhana, created Gymkhana Fine Foods to bring their innovative dining experience to the home kitchen through a new range of cook-at-home marinades and sauces.

Each DukesHill x Gymkhana Fine Foods meal kit comes elegantly packaged in a DukesHill box and contains your star ingredient perfectly paired with Gymkhana sauces and marinades, ready for you to finish at home. 

The finish at home Meal Kits include:

Tandoori Lamb Chops

DukesHill trimmed rack of lamb (500g) and Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 2, £26.55

You can now recreate Gymkhana famous Tandoori Lamb Chops with just a twist of a lid. Complete with DukesHill's award-winning rack of lamb, this is the perfect easy-to-prepare dinner party centrepiece. The prime rack of lamb is produced from naturally reared English lamb. This kit comes with Gymkhana's medium-spiced aromatic Classic Tandoori marinade. 

Butter Masala Chicken

DukesHill free-range chicken thighs (500g), Gymkhana Fine Foods Classic Tandoori marinade (200ml) and Butter Masala cooking sauce (300ml) - Serves 2, £21.55

This quintessential mildly spiced North Indian curry is a sauce made with slowly cooked tomatoes, fenugreek and Kashmiri chillies. In order to recreate Gymkhana's famous Butter Masala, just like they do at the restaurant, you must marinade your star ingredient in their Classic Tandoori Marinade first, then grill before adding to the sauce. The star ingredient, DukesHill succulent free-range chicken thighs come with the skin on for a crispy texture and to seal the juicy meat beneath.

Whole Tandoori Chicken

DukesHill whole free-range chicken (2kg) and two Gymkhana Fine Foods Classic Tandoori marinade (200ml) - Serves 3, £32.40 

Recreate Gymkhana's famous Tandoori Chicken in the comfort of your kitchen using their Classic Tandoori Marinade, made with the highest quality Kashmiri chillies, garam masala and mustard oil. This marinade is perfectly paired with DukesHill's free-range whole chicken which roam in clover covered pastures, resulting in a full-flavoured, supremely succulent bird.

Tandoori Ribeye Steak Skewers

DukesHill ribeye steaks (2 x 230g), Classic Tandoori marinade (200ml), Rogan Josh Sauce (300ml) - Serves 4, £36.45

Rogan Josh is typically served with lamb at Gymkhana, but steak works equally as well. Served straight from the grill, then dipped into the delicious pre-prepared sauce, the BBQ adds a whole new layer of intrigue to the classic experience of this curry.

The Rogan Josh sauce has a base of slow cooked caramelised onions, with roasted fennel and ground ginger and is made using the finest chillies from Kashmir for a medium spice. DukesHill's slowly matured grass-fed British ribeye steak has the right balance of marbled fat running through to bring out exceptional flavour.

Pork Belly Confit Vindaloo

DukesHill Pork Belly Confit (500g), Vindaloo Cooking Sauce (300ml) - Serves 2, £17.55

A juicy, saucy dish using pork belly confit instead of pork cheeks (Gymkhana's famous restaurant rendition). Serve the belly with Basmati Rice or Naan to mop up every bit of the spiced, tangy Vindaloo sauce. Vindaloo or vindalho is originally from Goa, and is based on the Portuguese dish carne de vinha d'alhos. Paired perfectly with DukesHill's finest pork belly confit which has been slow cooked for 14 hours to guarantee maximum flavour and tenderness. 

Discussing the new range, CEO of DukesHill, Mark Gallagher says, “Our mission has always been to help people experience the highest quality food from the comfort of their home. It is a privilege to work alongside Gymkhana - such a celebrated brand, who like us, are focussed on delivering nothing but the best at-home dining experiences. We are thrilled to bring the authentic and aromatic flavours of Gymkhana that instantly transport you to India. Our DukesHill x Gymkhana Fine Foods collaboration is the epitome of flavour, quality and convenience.”

Gulrez Arora, CEO & Co-Founder of Gymkhana Fine Foods says,  “We are very excited about partnering with DukesHill. Our new range of premium Indian pantry staples has been designed to innovate how we consume Indian flavours at home, fine-tuning the restaurant recipes of our most loved dishes to bring them to the nation's kitchen tables. Naturally, we use only the finest ingredients and ensure every product offers the same depth of flavour that guests expect at Gymkhana.” 

As with all Gymkhana Fine Foods, the range of sauces and marinades are free of any artificial colourings, flavourings and preservatives, as well as palm-oil free. They come in glass jars that can be readily recycled.

The full range of DukesHill x Gymkhana Fine Foods range is available to order from www.dukeshill.co.uk

Birmingham: The Balti Capital of Britain

When it comes to diverse culinary experiences in the United Kingdom, Birmingham is a city that proudly stands out. 

Known for its rich history, vibrant culture, and unique contributions to the world of gastronomy, Birmingham has earned its reputation as the Balti capital of Britain. In this blog post, we will explore the fascinating world of Birmingham's Balti cuisine and the city's impact on the culinary scene.

The Origin of Balti Cuisine

To understand Birmingham's claim to the title of the Balti capital, it's essential to know what Balti cuisine is. Balti is a style of cuisine that originated in Birmingham in the 1970s. Its roots can be traced back to the Kashmiri immigrants who settled in the city. These immigrants brought with them their culinary traditions, which were adapted and fused with influences from Pakistani and Indian cuisine.

The word "Balti" refers to the type of pan in which these dishes are cooked. Traditionally, Balti dishes are cooked in a flat-bottomed wok-like pan that gives them a distinctive flavour and texture. Balti cuisine is characterised by its use of fresh ingredients, aromatic spices, and the absence of heavy sauces, allowing the natural flavours of the ingredients to shine through.

The Birmingham Balti Experience

Birmingham's Balti Triangle, located in the city's Sparkbrook, Sparkhill, and Moseley neighbourhoods, is where you'll find the heart of the Balti culture. The area is teeming with restaurants, each offering its unique take on this beloved cuisine. Whether you're a seasoned Balti enthusiast or trying it for the first time, you'll find a vast array of choices to tantalise your taste buds.

One of the most remarkable features of Balti cuisine in Birmingham is its authenticity. Restaurants in the Balti Triangle often prioritise using the freshest ingredients and traditional cooking techniques, staying true to the roots of this cuisine. Diners can expect an array of dishes, from the fiery and spicy to milder, aromatic creations, all served in the iconic Balti pan.

Signature Dishes

Birmingham's Balti cuisine boasts a diverse menu of dishes. Some of the must-try items include:

Chicken Balti: A classic choice, this dish features succulent pieces of chicken cooked in a spicy tomato-based sauce with a blend of fragrant spices.

Lamb Balti: Tender pieces of lamb are cooked in a similar fashion, with a medley of spices and herbs creating a mouthwatering experience.

Vegetarian Balti: Birmingham's Balti restaurants offer a wide range of vegetarian and vegan options, showcasing the versatility of this cuisine. Vegetables, lentils, and paneer (Indian cheese) are often featured prominently in these dishes.

Garlic Naan: To complement your Balti experience, try a freshly baked garlic naan, a type of flatbread that's perfect for sopping up the flavourful sauces.

Cultural Influence

Balti cuisine is not just about food; it's about culture and community. In Birmingham, the Balti experience is as much about the ambiance and social interaction as it is about the food. The city's diverse population and inclusive spirit have contributed to the rise of Birmingham's Balti culture, making it a unique and cherished part of the city's identity.

Birmingham, England's Balti capital, is a shining example of how cultural diversity and culinary innovation can come together to create something truly exceptional. The city's Balti cuisine reflects the rich tapestry of its history and the passion of its residents. So, if you're a food enthusiast looking to explore new flavours and experiences, Birmingham's Balti Triangle is the place to be. Come and savor the Balti experience, and you'll leave with a deeper appreciation for this unique culinary gem in the heart of the UK.

(Images courtesy of Phil Wild and Iril Kolle from Pixabay)

Tesco reveals hot new trend for cooking adventurous global meals at home

Tesco, the UK’s biggest supermarket chain, has revealed sales of ingredients and meal kits for a range of global cuisines have been consistently rising over the last year, as customers look for alternatives to takeaways and learn to cook their own versions at home.

Ingredients to make familiar favourites like Indian curry are top of the charts, increasing by 33%, with items to cook a Chinese meal second, up by 32%. However it should also be noted that pan-Asian products to help make Korean, Japanese or Thai meals are also up by 15%. And Caribbean meal kits and ingredients are also high up in the charts, up 14% over the last year.

The demand for global ingredients as part of the cooking-at-home trend has been so strong Tesco has has taken the decision to extend its range of World Foods in by 35% to satisfy customer demand. The grocer has also introduced World Foods displays in 8% more stores.

To help customers looking to cook at home find great value, Tesco has launched its largest ever promotion for the category, with nearly 2,000 products offered at a 20% discount for customers with a Clubcard until August 8.

Shoppers have been stocking up on basmati rice for Indian cooking, plus record sales of Tesco chapatti flour, as customers make their own versions of the flatbread that's popular with curry.

The trend for pan-Asian cooking at home has been fuelled by increasing sales of spice pastes used to make authentic Thai cuisine, like Thai green curries, pad thai noodles and massaman curries.

Tesco customers have been experimenting more with meal kits to make themselves delicious treats like Donburi rice bowls or Yakisoba noodles from Japan, and Bibimbap, which is a delicious Korean rice dish.

Tesco has been offering inspiration to encourage its customers to continue experimenting with new global dishes, with in-aisle displays in recent months featuring Middle Eastern, Latin American, Japanese & Korean foods. The current theme highlights Caribbean food and features products from celebrity chef Ainsley Harriott.

Abigail Wilkinson, who is the Tesco Category Buying Manager for cooking ingredients and global cuisine, said: “We've seen a significant trend for customers looking to save money by cooking for themselves, rather than eating out as much as before. And they are being more adventurous in the kind of meals they are cooking at home.

“Shoppers are buying more ingredients or kits to make popular classics such as curry or Chinese stir fry, but we’ve also seen them branching out into cuisines such as Japanese, Thai or Korean. We are trying to expand our offering to meet this demand and to inspire home cooks with new ingredients and kits to help them to feel confident in making something new and delicious.”

www.tesco.com

‘Beer Gate’ and ‘Party Gate’ venues shortlisted in Asian Restaurant Awards

Two curry houses thought to have provided the takeaways for controversial political party meetings, have both been shortlisted for this year’s Asian Restaurant Awards, being held in Manchester on 27th June, which is today.

The Spice Lounge in Durham, which is believed to have provided the food for Labour leader Keir Starmer and other party members during the evening of the so called ‘Beer Gate’ meeting, has been nominated for Best Indian in the North East.

Dishoom, whose takeaway box is evident in a photo of Boris Johnson at a leaving event inside 10 Downing Street, is shortlisted in the Best Restaurant Group category. The Irani-café style restaurants have branches in Manchester, Edinburgh and London.

The shortlist was determined by over 100,000 votes from members of the public.  A panel of judges for the Asian Catering Federation (ACF), which hosts the awards, are currently touring the country to determine the eventual victors.  Winners will be revealed at a glittering awards ceremony, sponsored by Just East and Booker Wholesale, being held at the Manchester Hilton on Monday 27th June.

The prestigious Fine Dining Category will be contested by Benares, Cinnamon Club, Grand Trunk Road, Heritage Dulwich, Indian Essence in Orpington, and Quilon in London, Ambrette in Canterbury, Indian Essence in Orpington, Mint Room in Bath Navadhanya in Cambridge and Prithvi in Cheltenham.

The full list is online at www.asianrestaurantawards.org

Winner at the year’s event will be included in the ACF’s new ‘One Hundred Top Curry Restaurants’ guide, which is being published currently, region–by–region, at www.Top100curryRestaurants.co.uk, with a printed version being available next year.

Later this year the ACF will also be hosting the 6th Asian Restaurant Awards (Scotland) in Edinburgh at the Sheraton Grand on 19th September and the 12th Asian Curry Awards at the Grosvenor House in London, on 20th November 2022. 

Incidentally, these are the UK’s only restaurant awards open to all Asian cuisines, including: Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese.

ACF’s chairman Yawar Khan says that many curry restaurants are facing an existential crisis: “Soaring food, energy and salary costs, combined with rising National Insurance and VAT rates, plus severe staff shortages, compounded by customers having less money to spend on restaurant visits and takeaways, is seeing record numbers closures,” he said.

Khan urged customers to support their favourite restaurants by nominating them for this year’s awards via www.asianrestaurantawards.org/scotland-nomination-form and www.asiancurryawards.com

The Asian Catering Federation (ACF), which represents the nation’s 30,000 Asian and Oriental restaurants organises the only awards open to all Asian cuisines: Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, Turkish and Vietnamese.

The Awards’ main sponsor is Just Eat, the market-leading online food ordering and delivery platform.  The awards are also supported by Booker Wholesale.

The ACF strives to deliver real returns for its members within the Asian catering industry, helping them to find financial success, achieve excellence, and build customer loyalty. It aims to unite Asian caterers on one platform; campaign for greater recognition; achieve members’ common goals through partnerships with government and other organisations; provide help with training and create rewarding careers in Asian catering.

The sector employs over 100,000 people and contributes more than £5 billion to the UK economy.

 (Illustration courtesy of  Pete Linforth and Pixabay)

How are the new meals at Sizzling Pubs? Sizzling!

On April 25, Sizzling Pubs brand new summer menu launches across all their 220 locations nationwide. With tasty new dishes and deals for all the family, the menu is set to go down a storm and offer something for every taste and wallet.

With a range of new additions and the return of some old favourites, customers can expect to find the usual classic and traditional dishes, friendly service and a warm welcome to make them feel at home but now with that little bit extra.

For adults, the new menu sees the all-new, Season N Shake Chicken, which is a bit of food theatre on your plate. Customers get their choice of a Sizzling chicken combo and a selection of delicious seasonings; they then simply shake it up for themselves at the table to create their own tasty dish.

Also for adults the new menu sees new dishes such as crispy chicken noodles, which is from Sizzling Pubs “Create A Dish” initiative. Sizzling Pubs chefs across the country get to come up with dishes and this meal was made by Tracey Rayner from the Greville Arms in Birmingham. Plus there is also a range of new pies and salads plus a brand new weekend offer. All day Saturday and Sunday, two can dine for just £20. The offer includes two courses, choosing from a starter, main and dessert, plus a bottle of wine, so why not take your loved one out for a bargain bite to eat and save on the washing up.

There’s a brand new Sizzling Kids menu with a three-step format, making little ones’ decisions on their food much easier. Simply pick a main, a type of potato and a veg option – all priced at just £2.99. Why not take advantage of the kids bundle deal where you can get a main, pudding and a drink, just for £4.50.

For those with a sweet tooth, the brand new Lightly Lemon Ice Cream Cake and Chocolate Fudge Sundae are sure winners. Both priced at just £2.99 why not indulge in a post meal treat or two.

With the return of great weekday offers like Curry Night, Grill Night and Kids Eat for £1, Sizzling Pubs is the best place for the whole family every night of the week this summer.

With locations nationwide, Sizzling Pubs serves almost a quarter of a million meals each week. Check out www.sizzlingpubs.co.uk to find your nearest location and information on all their mouth-watering offers and dishes.

Rt Hon Eric Pickles MP praises British Curry's Success Story at BCA Awards 2011

Tasty Curry Success Celebrated in True Authentic Style

The Announcement of the UK’s Finest Curry Houses.

The Bangladesh Caterers Association, spiced up the night at their 6th Annual BCA Awards on Sunday 4th December at the Park Plaza Westminster Bridge Hotel with a fusion of Bollywood and Contemporary entertainment that pleased guest palate’s and left audiences wanting more.

As the night progressed from the sparks of ambition to the burning embers of success the night was filled with the powerful message of entrepreneurial inspiration and dedication.

The awards were hosted by Tasmin Lucia Khan, of ITV’s Daybreak, in front of an audience of 1,000 guests, including a host of Dignitaries, Celebrities, Parliamentarians and the Crème de la Crème of the Curry Elite.

Each of the nominees and winners for the BCA Chef of the Year and BCA Caterer of the Year Awards, from all the different regions of the UK came together to light up a flame that warms the heart and if Curry is the Spice of life then The Bangladesh Caterers Association know how to serve it.

With the introduction of the new Award category BCA Chef of the Year in recognition of the heavy burden that has been placed on the Curry industry and the demands for the accreditation of chefs, BCA have announced The Chef of the Year Winners chosen from around the country.

In traditional BCA style the entrepreneurial talent was also recognised and awarded through the coveted BCA Caterer of the Year naming the Best Curry Houses from across UK.

The BCA Honour of the Year went to Mr. Talukdar Abdul Khalique, Keith Vaz MP and Lutfur Rahman – The Mayor of Tower Hamlets.

Mr Bajloor Rashid, President of the Bangladesh Caterers Association who is passionate about both passing on his expertise to a new generation and raising the profile of the UK curry industry said: "We are a community built on the curry industry, with the blood, sweat and tears of manual workers, each of whom were proud to do what they did. Perhaps as a nation we need to give our kitchen-staffs the recognition they deserve and improve the perception and social standing of manual workers’.

Chief Guest of the night The Rt Hon Eric Pickles MP Secretary of State Communities and Local Government said “Curry may not have been born in Britain. But it’s found a home here. With over 12,000 establishments turning over £4.3 billion each yea} it’s not difficult to see that British curry is a great success story. This Government wants to support the industry’s growth and development. I’m delighted to join you as you put the spotlight on the best of the best. I congratulate the Bangladeshi Caterers Association on speaking up for your industry for fifty one years, and wish you continued success in the years to come"

Bangladesh Caterers Association with their culinary experience have searched the UK for the crème de la crème of the Curry Industry now leaving you to judge and sample the winners curry delight.

The Bangladesh Caterers Association will continue their outstanding work and live up to their tag for Oldest, Largest and Strongest pressure group by supporting their members and the Curry Industry identifying solutions to keep Britain’s favourite Curry dish alive.

BCA Awards 2011 were honoured to be supported by many delegates, MPs, VIPs and valuable sponsors; Cobra Beer, Kansara’s, Jaguar, Kingfisher Airlines, Ghandi Oriental Foods, Euro Foods, Media Partners; Sony Entertainment Television Asia, Channel S and Chosen Charity Islamic Relief. Audiences who missed the sizzling evening will get an opportunity to watch the Masala on Sony Entertainment Television Asia followed by Channel S.

BCA Chef of the Year 2011 Winners:

Azizur Rahman of Jolsha, Marton, Middlesborough
Kauser Hussain of Flames Eastern Cuisine, Penkridge
Tipu Rahman of Tamarind Restaurant, Northampton
Mohammed Jitu Miah of Dhan Shiri Indian Cuisine, Burnham on Crouch
Akmal Ali of Maharaja Restaurant, Benfleet
Gias Uddin of Spice Paradise, Malborough
Abul Monsur of Taj Cuisine, Chatham, Kent
Shahidur Choudhury of Raj Pavilion, Tunbridge Wells, Kent
Moni Das of Mem Saheb on Thames Restaurant, Docklands, London
Mohamad Asrar of Bengal Clipper, Butlers Wharf, London
Mohammed Nazrul Islam Miah of Ruhith Restaurant, London
Motin Rashid Khan of Itihaas Restaurant, Edinburgh

BCA Caterer of the Year 2011 Winners:
Shuhel Ahmed, The Spice Island, County Durham
Gulam Muktadir, Double Tree Indian Restaurant, Fullwood, Preston
Sadiq Miah, Kaben? Quarry Bank, West Midlands
Robby Malique, Melford Valley Tandoori, Long Melford, Sudbury
Mohammed Jitu Miah, Dhan Shiri Indian Cuisine, Burnham on Crouch, Essex
Manik Miah, Maharani Indian Cuisine, Ipswich, Suffolk
Syed Abdul Wahid, The Jaipur Palace Restaurant, Plymouth
Rezaul Kabir Raja, The Raja of Kent, St Michaels, Kent
Riaz Ali of Alishan Restaurant, Tonbridge, Kent
Mosud Ahmed, Café Tusk, Fareham, Hampshire
Amirul Islam, Indian Fusion, Tower Bridge Road, London
Abdul Khalique Chowdhury, Forest of India, Abbots Langley
Abdur Rahman, Chillies Indian Restaurant, Pontarddulais, Swansea
Ahad Sheik, Nazma Tandoori, Aberdeen

About Bangladesh Caterers Association

The BCA is the umbrella organization of approximately 12,000 British-Bangladeshi restaurants across the UK and last year celebrated their Golden Jubilee. It was established in 1960 to represent the Catering Industry run by the ethnic Bangladeshis.

The BCA organises various activities to promote Bangladeshi cuisine in Great Britain as well as in Europe.
Over the years BCA has established itself as the ˜Pride of Bangladeshi Community”™ through its relentless efforts in the interest of our community. With the passage of time, BCA is now generating huge business potentials for any supplier, be it a small Cash & Carry or a large business industry like Cobra or Coca-Cola.

The BCA is a democratically run organization with a new executive committee taking control every 2 years. The new executive committee is the highest forum within the BCA and three key personnel, President, Secretary General and the Chief Treasurer run the day-to-day activities.

The BCA has been representing the Bangladeshi curry industry for the last 51 years. The Association exists to ensure that the views of the Bangladeshi Curry industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally. As the national trade association for Bangladeshi caterers, the primary role of the BCA is to lobby government across the UK, representing the views of the curry industry.

BCA pride themselves in having created a novel industry which has contributed significantly to the British economy and created thousands of jobs and continue to support the curry industry by working with key Government Ministers and Agencies such as MAC and People's First.

The BCA Awards commenced in 2006, since then the annual ceremony has won recognition as the most prestigious award event recognising the hard work and standards set by the highest achievers in the UK curry industry.

The objectives for the Awards event are to highlight over five decades of hard work, personal sacrifice, and significant success in creating and protecting the £4.1 billion national treasure, which is now part of British heritage as well.