Thank you for your support in 2009. Keep your eye on the website for some new and exciting features in the new year.
Tuesday, 22 December 2009
Merry Christmas & Happy New Year
The currycouncil would like to wish you a merry christmas and a prosperous new year for 2010.
Monday, 21 December 2009
Chef who gave curry a top-table place in the world
In the world of Indian cuisine, Vineet Bhatia is a hot prospect. The London-based chef owns nine restaurants — three in the UK. Mr Bhatia’s restaurants are not late-night curry houses for drunken revellers.“I want to showcase Indian food in the right manner,” he says.He has a flurry of openings in the Middle East planned for next year and, in March, returns to his home city of Mumbai to open a restaurant at a Moberoi hotel. Mr Bhatia trained in the hotel group’s highly regarded catering school, then graduated to running its Indian restaurant, before emigrating to the UK.
It was a move that paid off. In 2001 Zaika, the restaurant he co-owned on High Street Kensington, in West London, won a Michelin star — the first awarded to an Indian restaurateur. Mr Bhatia repeated the success five years later at Rasoi Vineet Bhatia, in Chelsea, and, last month, completed the hat-trick with a Michelin star awarded to Rasoi by Vineet, at the Mandarin Oriental hotel in Geneva.
It is the first Indian restaurant in mainland Europe to receive the accolade, and Mr Bhatia is only the second British chef, after Gordon Ramsay, to hold Michelin stars in more than one country.
Mr Bhatia grew up dreaming of becoming a pilot, but he was turned down for military service because he was too small. He ended up on a hotel management course almost by accident, going against the family tradition of becoming a doctor or lawyer.
From the moment he stepped into a kitchen, he fell in love with it, eventually gaining a place at the Oberoi School, where trainees are expected to learn French and Indian cuisine. “It was like military school — I loved the discipline. I did double shifts and all the dirty jobs to prove myself,” he says.But Mr Bhatia stubbornly insisted that Indian cuisine was all that he wanted to learn, and consequently climbed through the ranks at a quicker pace.
He was appointed to the Indian kitchen at the Oberoi Mumbai, where he stayed until he moved to London, in 1990. “It was either Dubai, Bangkok, Tokyo or London — I opted for the latter, assuming that, with all of its connections to the Raj, a good standard of Indian food would be guaranteed. How wrong I was,” he says, laughing.
Mr Bhatia arrived in London with £7 and took a job at a restaurant in Chelsea. Horrified by the “aggressively macho, illogically hot and spicy” Indian food served in Britain, he set about changing things in the kitchen. The critics took notice.
In her Evening Standard column in 1993, Fay Maschler wrote: “Bhatia has lifted the cooking into a new league, providing convincing proof that Indian food is capable of evolving.”
But it has not been easy for Mr Bhatia, and Rashima, his wife and business partner, who is a trained pharmacist. Even after winning the first Michelin star, things were tight financially.
He said that he was not making as much money as he hoped, “so Rashima and I decided to go it alone”. In 2004 he took out a large bank loan, with his house as collateral, and opened Rasoi Vineet Bhatia, his flagship restaurant in Chelsea.
There are only 13 tables spread over two small reception rooms on the ground floor and two private dining rooms at the top of the creaky stairs in the Chelsea townhouse. Mrs Bhatia designed the interiors — lush embossed wallpapers and rich fabrics, the smell of incense mingling with aromatic spices drifting in from the kitchen.
Eventually, Mr Bhatia wants a second Michelin star for the restaurant. “When I can spend more time in London,” he explains, revealing that he is on the road for up to five months a year. “But I don’t get jet lag — I never tire of being on a plane.”
He is negotiating consultancy projects with hotels in Abu Dhabi and is looking at deals in Bahrain, Morocco and Europe. “It’s the safest way to operate at the moment but, yes, I do want to open more of my own places in the future,” he says.
Mr Bhatia has recently published Rasoi: New Indian Kitchen (Absolute Press, £30), his first cookery book, of which he is immensely proud. “Rasoi is not about a quick curry. But once you get the mise en place right, then it all falls into place,” he says.
Source: Times
Friday, 18 December 2009
The currycouncil consume 200,000 calories in 2009!
Our currycouncil statistician would like to present some curry analysis to demonstrate the average calories consumed by the average curry eater.
The table below illustrates the calorie consumption of a typical currycouncil member during a meal.
The table below illustrates the calorie consumption of a typical currycouncil member during a meal.
- The UK Department of Health Estimated Average Requirements (EAR) advise a daily calorie intake of 1,940 calories per day for women and 2,550 for men.
- 25,000 calories are consumed per year by each council member (based on 12 restaurant visits per year).
- The currycouncil have collectively consumed a staggering 200,000 calories in 2009.
- Each currycouncil member has eaten a monthly curry since the age of 18 for approximately 15 years. This equals a staggering 380,000 calories consumed per member in our currycouncil career.
Thursday, 17 December 2009
Tip Of The Month : Removing Curry Stains
The currycouncil are always looking for innovative ways to help our readers. This month we are looking at ways of solving the most common problem of any regular curry eater - removing the dreaded curry stain from your disco shirt!
Tips for removing Curry stains on Washable fabrics
Curry can often dye fabric, so wash the stain as soon as possible in a biological powder that contains bleach. If the marks persist, white and colour-fast items can be soaked in a hydrogen peroxide and water solution. If your hydrogen peroxide is a 20% volume then you need to dilute it to 1 part hydrogen peroxide to 9 parts water. Then rinse well and wash as normal.
A way of pre treating the stain on washable fabric is to keep dipping the article in lukewarm water. This will remove most of the stain. Then make a solution of equal parts water and glycerin and work this into the stain. Rinse with cold water and then soak in a biological detergent prior to washing as normal.
Tips for removing Curry stains on Non washable fabrics
Make a solution of 1 tablespoon of borax and 1 pint of lukewarm water and sponge the stain. Do not allow the stain to become too wet. If the stain cannot be shifted this way then I suggest dry cleaning.
CurryCouncil Tip Of The Month
Always try to wear a black shirt when eating curry to prevent the problem above!
Source: TipKing
Tips for removing Curry stains on Washable fabricsCurry can often dye fabric, so wash the stain as soon as possible in a biological powder that contains bleach. If the marks persist, white and colour-fast items can be soaked in a hydrogen peroxide and water solution. If your hydrogen peroxide is a 20% volume then you need to dilute it to 1 part hydrogen peroxide to 9 parts water. Then rinse well and wash as normal.
A way of pre treating the stain on washable fabric is to keep dipping the article in lukewarm water. This will remove most of the stain. Then make a solution of equal parts water and glycerin and work this into the stain. Rinse with cold water and then soak in a biological detergent prior to washing as normal.
Tips for removing Curry stains on Non washable fabrics
Make a solution of 1 tablespoon of borax and 1 pint of lukewarm water and sponge the stain. Do not allow the stain to become too wet. If the stain cannot be shifted this way then I suggest dry cleaning.
CurryCouncil Tip Of The Month
Always try to wear a black shirt when eating curry to prevent the problem above!
Source: TipKing
Tuesday, 15 December 2009
Eight held in curry house raid
EIGHT men have been arrested over allegations of illegal working at a restaurant in Rusholme.
Immigration officers swooped on Lal Qila Restaurant and Takeaway as part of a Manchester-wide crackdown.
Officers from the UK Border Agency raided the restaurant, on Wilmslow Road, on Sunday evening, acting on intelligence.
Two Afghani men, five Pakistanis and one Bangladeshi men were arrested. Two of the men have been released on bail, while the remaining six have been detained while enquiries continue.
A further two men found working illegally were escorted from the premises; one Afghani with an outstanding asylum claim, and one Iranian who was placed on immigration bail.
The employer now has 28 days to provide the UK Border Agency with evidence that the correct right-to-work checks were carried out or face a fine of up to £10,000 per illegal worker, meaning potential fines of £100,000.
Regional director of the UK Border Agency in the north west, Jo Liddy, said: "These arrests are part of an ongoing clamp down on illegal working in Manchester to reduce the attractiveness of the UK to illegal immigrants.
"Anyone in Manchester who takes on a foreign national without permission to work in the UK is breaking the law, undermining law abiding businesses and faces a big fine.
"There are strict rules about which foreign nationals can get a job in the UK and businesses have a clear responsibility to carry out the right checks."
Source: MEN
Immigration officers swooped on Lal Qila Restaurant and Takeaway as part of a Manchester-wide crackdown.
Officers from the UK Border Agency raided the restaurant, on Wilmslow Road, on Sunday evening, acting on intelligence.
Two Afghani men, five Pakistanis and one Bangladeshi men were arrested. Two of the men have been released on bail, while the remaining six have been detained while enquiries continue.A further two men found working illegally were escorted from the premises; one Afghani with an outstanding asylum claim, and one Iranian who was placed on immigration bail.
The employer now has 28 days to provide the UK Border Agency with evidence that the correct right-to-work checks were carried out or face a fine of up to £10,000 per illegal worker, meaning potential fines of £100,000.
Regional director of the UK Border Agency in the north west, Jo Liddy, said: "These arrests are part of an ongoing clamp down on illegal working in Manchester to reduce the attractiveness of the UK to illegal immigrants.
"Anyone in Manchester who takes on a foreign national without permission to work in the UK is breaking the law, undermining law abiding businesses and faces a big fine.
"There are strict rules about which foreign nationals can get a job in the UK and businesses have a clear responsibility to carry out the right checks."
Source: MEN
Curry Saving £ Tips - Manchester/Cheshire
During these difficult financial times the currycouncil are always on the prowl for super money saving offers available to our visitors.The offers listed on our website have been sampled by the currycouncil to ensure their legitimacy.
Why not try the restaurants below and take advantage of their mid week specials and discount vouchers or simply find a unlicensed restaurant and bring your booze (nice cold bottles of Cobra would be recommended) to save some extra pennies.
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RED ROSE, HAZEL GROVE,STOCKPORT
Restaurant
The Red Rose are currently offering 20% off all food if you eat-in at the restaurant (Monday to Thursday only). Please remember to tell them that you saw the offer on currycouncil.com.
Takeaway
Spend £12 on their online delivery and takeaway service and get 1 bottle of Cobra beer free, spend £20 and get 2 bottles of Cobra beer, spend £30 and get 4 bottles of Cobra beer or a bottle of house wine ABSOLUTELY FREE! Free delivery on all orders above £12.
------------------------------------------------------------------ KUSHOOM KOLY, STOCKPORT
5 Course Celebration Banquet
Papadoms and relishes
Sam's Special Platter Starter
Choice of any dish (excluding king prawn, fish and steak dishes)
served with pilau rice or nan bread
Followed by peach melba or vanila ice cream
Coffee and chocolate mints
ONLY £9.90 per person (£10.90 Friday & Saturday)
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CINNAMON TREE, HEALD GREEN, CHEADLE
Sunday Night Special Menu
Pappadom & Chutney
Choice of starter from menu
Choice of main course from menu*
Pilau Rice or Nan Bread
Side dish of the day
Coffee
£8.95 per person
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BARINDA, CHEADLE
Unlicenced Restaurant – bring your own alcohol (beer and wine, no corkage fee)
10% off takeaway when ordering online (Monday to Thursday only) here
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MOUSAM, GATLEY
Click here for a 10% off discount voucher at gatley.net
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DILLI, ALTRINCHAM
Friday and Saturday get 20% off, voucher here
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BLUE NILE, HAZEL GROVE, STOCKPORT
Mention the 'best of stockport' and get 15% off when you visit the Blue Nile (Monday to Thursday only). Read more here.
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SIZZLING PUBS CURRY NIGHT
Get 4 Complimentary Curry Extras With Their Spicy Challenge
Sizzling pubs across the land have launched a brand new curry offer with the spiciest deal this side of Bombay. Visit any Sizzling Pub after 5pm and you can choose one of eight authentic curries complete with one of three drinks for an amazing £4.99.
Become a Sizzling Facebook fan and take their Spicy Challenge where you will recieve a FREE 'Curry Load Up' voucher for when you next order a curry and a drink for £4.99! The voucher will entitle you to a FREE onion bahji, spinach pakora, vegetable samosa and an extra Naan when you order a curry from their Curry Night Menu
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COBRA 2 FOR 1 MAIN COURSE OFFER
Cobra "2 for 1" offer on main courses at selected Manchester and Stockport Indian restaurants when you buy a cobra beer on a Wednesday.
Offer starts Wednesday (9th June) and ends Wednesday 1st September.
Read the story here
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Finally, always remember to check the terms and conditions of the offers before you book. Most vouchers have restrictions, so check they're valid on the day you want to go, and present them before you order.
Don't forget to mention currycouncil.com when you book . Enjoy your meal!
If you are a restaurant owner and would like to see your offers and promotions listed here, please email the currycouncil at info@currycouncil.com
Monday, 14 December 2009
Indian Beer
The marketing men at Bangla Beer certainly know how to push a few buttons. “It’s colour . . . reminiscent of the golden hue of the sun setting over the Bay of Bengal” runs one of the lines on its promotional website. The sales pitch goes on to extol the characteristics of the blond beer which is said to be robust enough to handle the spicing of Indian and Bangladeshi dishes but subtle enough not to overpower its more delicate aspects.
Of course, the boys at Bangla are in for a real fight when it comes to muscling in on the UK market, where a recent survey identified chicken tikka masala – a culinary invention geared towards the palate of the former Empire’s mother country – as the nation’s favourite dish. And what is the modern-day British gentleman and his lady likely to drink, whatever their ethnic background, when they indulge in a takeaway curry or head off down to the local tandoori? Why, Indian beer of course. No wonder the big hitters at Kingfisher and Cobra, bask in the reflected glory of menus listing madras, korma and bhuna.
The United Breweries Group, headquartered in Bangalore, is the power behind the Kingfisher label, boasting 19 brewing operations at home as well as satellite operations in the UK and New York State, to help quench the thirsts of customers from the Far East to the Caribbean.
String Of Accolades
UB Group of India’s brewers have gained a string of accolades for their 4.8% ABV premium product. The latest was a grand gold at the Monde Selection 2008 awards in Brussels. The UK’s other major player in the Indian lager market is Cobra. The company started out in London at the end of the 1980s, and has expanded its range from the original 5% ABV lager to include light, fruit-flavoured and super premium 8% products, as well as a non-alcoholic brew.
In addition to fighting it out to be the beer of choice in the heat of the restaurant kitchen, both Kingfisher and Cobra are doing battle in bars across the UK as well as the aisles of the major supermarkets. After all, with Asian food figuring high on the list of TV dinners popular with time-poor commuters, it makes perfect sense to ensure they don’t forget to put an Indian beer or two in their trolley before they head for the checkout.
Brands Hoping To Muscle In
There is no room for complacency for the big two, with Bengal Tiger, Lal Toofan, and the aforementioned Bangla among the brands hoping to muscle in on the action. Not to mention the fact that a growing number of Britons are discovering that old stalwart of the Empire, India pale ale, can more than hold its own with a good curry.
But at the moment it is a fair bet that it will be a Kingfisher or a Cobra that you’ll be pairing with your pilau. Cold, robust and palate cleansing, either of these fine Asian brews are more than capable of ensuring tandoori nights continue to be one of the UK’s favourite pastimes.
Source: BeerExpert
Of course, the boys at Bangla are in for a real fight when it comes to muscling in on the UK market, where a recent survey identified chicken tikka masala – a culinary invention geared towards the palate of the former Empire’s mother country – as the nation’s favourite dish. And what is the modern-day British gentleman and his lady likely to drink, whatever their ethnic background, when they indulge in a takeaway curry or head off down to the local tandoori? Why, Indian beer of course. No wonder the big hitters at Kingfisher and Cobra, bask in the reflected glory of menus listing madras, korma and bhuna.The United Breweries Group, headquartered in Bangalore, is the power behind the Kingfisher label, boasting 19 brewing operations at home as well as satellite operations in the UK and New York State, to help quench the thirsts of customers from the Far East to the Caribbean.
String Of Accolades
UB Group of India’s brewers have gained a string of accolades for their 4.8% ABV premium product. The latest was a grand gold at the Monde Selection 2008 awards in Brussels. The UK’s other major player in the Indian lager market is Cobra. The company started out in London at the end of the 1980s, and has expanded its range from the original 5% ABV lager to include light, fruit-flavoured and super premium 8% products, as well as a non-alcoholic brew.
In addition to fighting it out to be the beer of choice in the heat of the restaurant kitchen, both Kingfisher and Cobra are doing battle in bars across the UK as well as the aisles of the major supermarkets. After all, with Asian food figuring high on the list of TV dinners popular with time-poor commuters, it makes perfect sense to ensure they don’t forget to put an Indian beer or two in their trolley before they head for the checkout.
Brands Hoping To Muscle In
There is no room for complacency for the big two, with Bengal Tiger, Lal Toofan, and the aforementioned Bangla among the brands hoping to muscle in on the action. Not to mention the fact that a growing number of Britons are discovering that old stalwart of the Empire, India pale ale, can more than hold its own with a good curry.
But at the moment it is a fair bet that it will be a Kingfisher or a Cobra that you’ll be pairing with your pilau. Cold, robust and palate cleansing, either of these fine Asian brews are more than capable of ensuring tandoori nights continue to be one of the UK’s favourite pastimes.
Source: BeerExpert
Thursday, 10 December 2009
101 ways to burn off a curry
If you fancy that tikka, then this is what you have to do
At the gym...
113 mins hitting a punchbag
85 mins circuit training
68 mins skipping
85 mins pull-ups
65 mins vigorous stationary bike
85 mins press-ups
193 mins pilates
270 mins yoga
113 mins lifting weights
32 mins running at 8mph on a treadmill inclined 15%
51 mins running at 8mph on a level treadmill
270 mins stretching
80 mins vigorous stationary rowing
169 mins gymnastics
85 mins vigorous sit-ups
104 mins aerobics
At work...
453 mins typing
295 mins photocopying
521 mins reading
453 mins attending meetings
295 mins filing paperwork
453 mins on the phone
113 mins carrying boxes
Pitch battles...
68 mins rugby
135 mins cricket
68 mins football
85 mins hockey
Court in the act...
56 mins squash
85 mins singles tennis
97 mins badminton
169 mins table tennis
Round the house...
* 270 mins taking the rubbish out
339 mins brushing your teeth
150 mins mowing the lawn
225 mins repairing the car
85 mins climbing ladders
150 mins fixing appliances
113 mins chopping wood
90 mins sawing
270 mins dusting
339 mins changing light bulbs
270 mins preparing food
193 mins plumbing
315 mins doing laundry
225 mins carpentry
135 mins painting
295 mins ironing
339 mins shaving
193 mins mopping
Out and about
68 mins cycling at 15mph
85 mins beach volleyball
270 mins playing darts
225 mins walking the dog
339 mins driving a car
453 mins playing cards
270 mins riding a motorbike
225 mins 10-pin bowling
270 mins playing pool
At fight club
68 mins kickboxing
68 mins karate
113 mins fencing
68 mins tae kwon do
68 mins judo
In the great outdoors...
104 mins trotting on horseback
150 mins playing golf
75 mins cross-country running
97 mins roller-blading
169 mins motocross
193 mins fishing
108 mins snowboarding
80 mins mountain biking
113 mins downhill skiing
41 mins mountaineering
85 mins abseiling
62 mins rock climbing
75 mins cross-country skiing
75 mins orienteering
With the kids...
270 mins pushing a pram
453 mins playing board games
135 mins skateboarding
225 mins playing Frisbee
169 mins playing with a hacky sack
In the water...
225 mins body surfing
97 mins jet skiing
56 mins canoeing
225 mins sailing
97 mins scuba diving
135 mins snorkelling
113 mins waterskiing
225 mins windsurfing
68 mins breaststroke
97 mins backstroke
85 mins front crawl
225 mins diving off a springboard
With your lady...
169 mins giving a massage
679 mins hugging
97 mins ice-skating
679 mins watching TV
225 mins dancing samba
453 mins vigorous sex
748 mins sleeping
Source: Leatherhead Food International Research Institute. Figures based on the average, 12-stone man
Source: Men'sHealth
At the gym...
113 mins hitting a punchbag
85 mins circuit training
68 mins skipping
85 mins pull-ups
65 mins vigorous stationary bike
85 mins press-ups
193 mins pilates
270 mins yoga
113 mins lifting weights
32 mins running at 8mph on a treadmill inclined 15%
51 mins running at 8mph on a level treadmill
270 mins stretching
80 mins vigorous stationary rowing
169 mins gymnastics
85 mins vigorous sit-ups
104 mins aerobics
At work...453 mins typing
295 mins photocopying
521 mins reading
453 mins attending meetings
295 mins filing paperwork
453 mins on the phone
113 mins carrying boxes
Pitch battles...
68 mins rugby
135 mins cricket
68 mins football
85 mins hockey
Court in the act...
56 mins squash
85 mins singles tennis
97 mins badminton
169 mins table tennis
Round the house...
* 270 mins taking the rubbish out
339 mins brushing your teeth
150 mins mowing the lawn
225 mins repairing the car
85 mins climbing ladders
150 mins fixing appliances
113 mins chopping wood
90 mins sawing
270 mins dusting
339 mins changing light bulbs
270 mins preparing food
193 mins plumbing
315 mins doing laundry
225 mins carpentry
135 mins painting
295 mins ironing
339 mins shaving
193 mins mopping
Out and about
68 mins cycling at 15mph
85 mins beach volleyball
270 mins playing darts
225 mins walking the dog
339 mins driving a car
453 mins playing cards
270 mins riding a motorbike
225 mins 10-pin bowling
270 mins playing pool
At fight club
68 mins kickboxing
68 mins karate
113 mins fencing
68 mins tae kwon do
68 mins judo
In the great outdoors...
104 mins trotting on horseback
150 mins playing golf
75 mins cross-country running
97 mins roller-blading
169 mins motocross
193 mins fishing
108 mins snowboarding
80 mins mountain biking
113 mins downhill skiing
41 mins mountaineering
85 mins abseiling
62 mins rock climbing
75 mins cross-country skiing
75 mins orienteering
With the kids...
270 mins pushing a pram
453 mins playing board games
135 mins skateboarding
225 mins playing Frisbee
169 mins playing with a hacky sack
In the water...
225 mins body surfing
97 mins jet skiing
56 mins canoeing
225 mins sailing
97 mins scuba diving
135 mins snorkelling
113 mins waterskiing
225 mins windsurfing
68 mins breaststroke
97 mins backstroke
85 mins front crawl
225 mins diving off a springboard
With your lady...
169 mins giving a massage
679 mins hugging
97 mins ice-skating
679 mins watching TV
225 mins dancing samba
453 mins vigorous sex
748 mins sleeping
Source: Leatherhead Food International Research Institute. Figures based on the average, 12-stone man
Source: Men'sHealth
Wednesday, 9 December 2009
Argy bhaji at curry house
ILLEGAL workers have been found staffing an Indian restaurant in Knutsford.
Mughli Bar and Kitchen, on King Street, was raided by UK Border Agency officers on Friday night as part of an ‘intelligence-led enforcement visit’.
Five workers fled the restaurant as officers entered at around 9pm, but after being interviewed, three members of staff were found to be working illegally.
Eyewitnesses, who did not wish to be named, said a team of around six Border Agency officers plus an officer from Cheshire Police raided the restaurant and were there for around 40 minutes.
As a result of the raid, the restaurant – which has a branch on Manchester’s famous ‘Curry Mile’ – could be fined £30,000 for employing the workers.
The Guardian contacted the restaurant’s head office and at first, a representative was unaware a raid had taken place.
Pete Franks, from the Mughli, confirmed that UK Border Agency officers, had visited the establishment but no members of staff were taken away.
“I have been unable to contact the manager who was working that night but as far as I am concerned, everyone is still there,” he said.
“They were there for about 30 to 45 minutes and I understand some customers were upset, and I apologise for that.”
Jo Liddy, the UK Border Agency regional director for the north west, said: “We are listening to the public and their concerns and we are taking necessary action.
“We will not tolerate illegal working in Cheshire or anywhere else – it undercuts British wages and exploits vulnerable workers.
“As long as there are illegal jobs, the UK will be an attractive place for illegal immigrants. That’s why we have to put a stop to employers who don't play by the rules.
“A tough new civil penalty system was brought in last year to provide a fast and effective way of tackling bosses who fail to carry out proper checks on workers from outside Europe.
“A fine of up to £10,000 per worker can be imposed for every illegal worker found at a business.”
Guidance for employers on preventing illegal working can be found on the UK Border Agency website, ukba.homeoffice.gov.uk/employingmigrants or by calling the UK Border Agency Employers Helpline on 0300 123 4699.
Anyone who has information about illegal working, should contact Crimestoppers on 0800 555 111.
Source: Knutsford Guardian
Mughli Bar and Kitchen, on King Street, was raided by UK Border Agency officers on Friday night as part of an ‘intelligence-led enforcement visit’.
Five workers fled the restaurant as officers entered at around 9pm, but after being interviewed, three members of staff were found to be working illegally.
Eyewitnesses, who did not wish to be named, said a team of around six Border Agency officers plus an officer from Cheshire Police raided the restaurant and were there for around 40 minutes.
As a result of the raid, the restaurant – which has a branch on Manchester’s famous ‘Curry Mile’ – could be fined £30,000 for employing the workers.The Guardian contacted the restaurant’s head office and at first, a representative was unaware a raid had taken place.
Pete Franks, from the Mughli, confirmed that UK Border Agency officers, had visited the establishment but no members of staff were taken away.
“I have been unable to contact the manager who was working that night but as far as I am concerned, everyone is still there,” he said.
“They were there for about 30 to 45 minutes and I understand some customers were upset, and I apologise for that.”
Jo Liddy, the UK Border Agency regional director for the north west, said: “We are listening to the public and their concerns and we are taking necessary action.
“We will not tolerate illegal working in Cheshire or anywhere else – it undercuts British wages and exploits vulnerable workers.
“As long as there are illegal jobs, the UK will be an attractive place for illegal immigrants. That’s why we have to put a stop to employers who don't play by the rules.
“A tough new civil penalty system was brought in last year to provide a fast and effective way of tackling bosses who fail to carry out proper checks on workers from outside Europe.
“A fine of up to £10,000 per worker can be imposed for every illegal worker found at a business.”
Guidance for employers on preventing illegal working can be found on the UK Border Agency website, ukba.homeoffice.gov.uk/employingmigrants or by calling the UK Border Agency Employers Helpline on 0300 123 4699.
Anyone who has information about illegal working, should contact Crimestoppers on 0800 555 111.
Source: Knutsford Guardian
Curry could be key to cure for breast cancer
CURRY could be a key weapon in the war on breast cancer.US researchers found that chemicals in the spices used in curries halt the growth of stem cells that fuel breast tumours.
Lead study author Madhuri Kakarala said: “If we can limit the number of stem cells, we can limit the number of cells with potential to form tumours.”
Experts in Michigan, US, found compounds derived from turmeric and black pepper decreased the number of stem cells.
Source: DailyStar
Tuesday, 8 December 2009
Mirah Group formulates new restaurant brands
Mirah Group, the company operating restaurant brands like Rajdhani and Falafel is now in the process of expanding its restaurant brand portfolio. Currently, the company is in the process of formulating the new brands, which it aims to launch in the market and is working on concepts for an Indian fine dine restaurant, an Oriental cuisine restaurant and a coffee shop. Presently, it also offers outdoor catering services and plans to breakaway its operations into a separate division with its new brand identity, according to a media report.
While the Group has not finalised the name of the Indian restaurant, currently, it is delving upon the brand named 52 Spice Lane. The company has finalised a location in Thane, an extended suburb of Mumbai to launch the brand. However, having shelved the earlier plans, it is now scouting for locations in South Mumbai. Each outlet will be spread across 3,000 sq ft and the company targets for an average per cover (APC) of Rs 850-1,000. It plans to develop the brand in metros with the first restaurant to come up in Mumbai.
With the new brands, Mirah Group’s primary objective is to develop a portfolio to cater to different markets from the mid-market segment to the high-end income group. It will develop the coffee shop model in the casual dining format and is deciding on the format for the Oriental cuisine restaurant. Of the new brands, the first restaurant to be launched in the market would be the Indian restaurant.
The media report informed that the company plans to grow organically as well as inorganically. Currently, it is in discussions with three international brands to gain their master franchise rights for the Indian market. It is also assessing opportunities for stake participation in two domestic restaurant chains.
The company’s popular restaurant chain Rajdhani may also launch an offshoot brand catering to the high-end clientele. It plans to introduce butler service with a silver thali service for the customers and has coined its brand name as Rajdhani Royale. “This brand will be an exclusive one in our portfolio and will not multiply in several cities,” Goenka added. In order to expand the Rajdhani brand internationally, the company recently started operations of a 90 cover restaurant in Oman. Plans are afoot to launch the brand in Singapore and London.
Source: Imagesfood.com
While the Group has not finalised the name of the Indian restaurant, currently, it is delving upon the brand named 52 Spice Lane. The company has finalised a location in Thane, an extended suburb of Mumbai to launch the brand. However, having shelved the earlier plans, it is now scouting for locations in South Mumbai. Each outlet will be spread across 3,000 sq ft and the company targets for an average per cover (APC) of Rs 850-1,000. It plans to develop the brand in metros with the first restaurant to come up in Mumbai.With the new brands, Mirah Group’s primary objective is to develop a portfolio to cater to different markets from the mid-market segment to the high-end income group. It will develop the coffee shop model in the casual dining format and is deciding on the format for the Oriental cuisine restaurant. Of the new brands, the first restaurant to be launched in the market would be the Indian restaurant.
The media report informed that the company plans to grow organically as well as inorganically. Currently, it is in discussions with three international brands to gain their master franchise rights for the Indian market. It is also assessing opportunities for stake participation in two domestic restaurant chains.
The company’s popular restaurant chain Rajdhani may also launch an offshoot brand catering to the high-end clientele. It plans to introduce butler service with a silver thali service for the customers and has coined its brand name as Rajdhani Royale. “This brand will be an exclusive one in our portfolio and will not multiply in several cities,” Goenka added. In order to expand the Rajdhani brand internationally, the company recently started operations of a 90 cover restaurant in Oman. Plans are afoot to launch the brand in Singapore and London.
Source: Imagesfood.com
Tasty Turkey Curry This Xmas
The currycouncil are always looking for innovative ways to spice up your festive season and to make the most of your turkey leftovers this Christmas.
GMTV's Ben Shephard shows you how to spice up that leftover turkey into a fabulous curry with Ben's festive recipe. Watch the video here.
Ingredients
1 tbsp vegetable oil
25g unsalted butter
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp yellow mustard seeds
2 tsp ground turmeric
1 tbsp garam masala
1 medium onion finely chopped
2 cloves of garlic crushed
1 small red chilli
1 tin of chopped tomatoes
2 tins coconut milk
1 tsp mango chutney
Whatever leftover turkey and vegetables you have left from Christmas
Salt and pepper
Small bunch of chopped coriander
Method
Heat a large pan over a medium heat, add the oil and butter then add your spices. Fry for 2 minutes until they become fragrant and the mustard seeds start to pop – take care not to burn them. Then add your chilli and onion. Fry for a further couple of minutes until the onion starts to soften. Finally add your garlic and fry from 30 seconds before pouring in the tomatoes and coconut milk. Stir well and let it all simmer for 20 minutes until thickened slightly.
Once thickened add your mango chutney for a little sweetness, left over vegetable and turkey. Warm these through but do not cook for to long as it will all turn to mush.
Season with salt and pepper and stir through a handful of chopped coriander.
Serve with rice.
Source: GMTV
GMTV's Ben Shephard shows you how to spice up that leftover turkey into a fabulous curry with Ben's festive recipe. Watch the video here.
Ingredients1 tbsp vegetable oil
25g unsalted butter
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp yellow mustard seeds
2 tsp ground turmeric
1 tbsp garam masala
1 medium onion finely chopped
2 cloves of garlic crushed
1 small red chilli
1 tin of chopped tomatoes
2 tins coconut milk
1 tsp mango chutney
Whatever leftover turkey and vegetables you have left from Christmas
Salt and pepper
Small bunch of chopped coriander
Method
Heat a large pan over a medium heat, add the oil and butter then add your spices. Fry for 2 minutes until they become fragrant and the mustard seeds start to pop – take care not to burn them. Then add your chilli and onion. Fry for a further couple of minutes until the onion starts to soften. Finally add your garlic and fry from 30 seconds before pouring in the tomatoes and coconut milk. Stir well and let it all simmer for 20 minutes until thickened slightly.
Once thickened add your mango chutney for a little sweetness, left over vegetable and turkey. Warm these through but do not cook for to long as it will all turn to mush.
Season with salt and pepper and stir through a handful of chopped coriander.
Serve with rice.
Source: GMTV
Saturday, 5 December 2009
currycouncil feature in Men'sHealth magazine
We are proud to announce that currycouncil.com is featured in the latest edition (Jan/Feb 2010) of Men'sHealth, the UK's best selling men's magazine.
The article (below) features details of the 'new' Chicken Chasni curry, which was brought to the attention of our readers back in May 2008.
We feature in the “The Joy List” article and are among the instant shots of happiness for 2010. The magazine has a circulation of over 1.8 million readers.
The article (below) features details of the 'new' Chicken Chasni curry, which was brought to the attention of our readers back in May 2008.
We feature in the “The Joy List” article and are among the instant shots of happiness for 2010. The magazine has a circulation of over 1.8 million readers.
Bhopal Curry Night Update
On Wednesday December 2nd, FC United of Manchester organised a Curry Night in support of the Bhopal Medical Appeal. The event was held on the 25th anniversary of the Bhopal Disaster in 1984.
Held at Veena’s Restaurant in Heywood, the curry night was attended by 60 people. Those present enjoyed good food provided by Farooq Ahmed and the staff at Veena’s, and heard short speeches from Andy Walsh for FC United, and from Helen Kennedy on behalf of the Bhopal Medical Appeal.
At the end of the evening FC United General Manager, Andy Walsh, and Tom Stott, who organised the night, presented a cheque for £340 to Helen Kennedy for the Bhopal Medical Appeal.
Restaurant Contact Details
A: Veenas Restaurant, 41 York Street, Heywood, Lancashire
OL10 4NN
T: 01706 366822
W: www.veenas.co.uk
The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.
Source: fc-utd.co.uk
Held at Veena’s Restaurant in Heywood, the curry night was attended by 60 people. Those present enjoyed good food provided by Farooq Ahmed and the staff at Veena’s, and heard short speeches from Andy Walsh for FC United, and from Helen Kennedy on behalf of the Bhopal Medical Appeal.
At the end of the evening FC United General Manager, Andy Walsh, and Tom Stott, who organised the night, presented a cheque for £340 to Helen Kennedy for the Bhopal Medical Appeal.Restaurant Contact Details
A: Veenas Restaurant, 41 York Street, Heywood, Lancashire
OL10 4NN
T: 01706 366822
W: www.veenas.co.uk
The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.
Source: fc-utd.co.uk
Friday, 4 December 2009
The ABC of Indian lager deal
The Indian economy looks like it’s set to take over the world, with companies from the subcontinent buying up large parts of the UK economy. But Tom Scotney meets a Midlands firm that hopes to become the of the classic parts of Anglo-Asian culture – the traditional lager with a curry.
Birmingham’s ABC Brewery has been chosen as the British makers of a new Indian lager.
The brewery, based on Birch Road in Witton, will brew and bottle the new “i Beer”, which is aimed at challenging the likes of Cobra and Kingfisher in curry houses and off-licenses.
ABC says it has signed up to a contract that could see it brew as many as 10,000 bottles a week of the beer.
They were contacted by the entrepreneur who was looking for a brewery to help him get into the UK beer market, and had already turned down offers from breweries in other parts of the country before choosing ABC.
Paul Tomalin, the managing director and head brewer at ABC, said: “This is our first production of a lager, it’s been about six months we have been experimenting with it, getting the taste right.”
They have put off plans to start bottling their own range of real ales until next year to concentrate on brewing the Indian beer. The beer is already being served at one Indian restaurant – Manzils in Digbeth – and ABC said it was expected to be unrolled in more restaurants in a publicity blitz next year.
The team at ABC said the contract would be a huge boost for the brewery. Already producing at full rate, they are planning to double their production facilities next year after winning the i Beer contract.
ABC Brewery was founded a year ago, and started brewing at its plant in Witton at the start of 2009. Originally called the Aston Brewing Company, the name was changed after a dispute with the nearby Aston Manor Brewing Company, which produces and bottles cider.
It is one of just two operational breweries in the city limits. Birmingham has been home to a large number of major breweries in its history, with the likes of Ansells, Davenports and Mitchells and Butlers all becoming household names.
But when the small-scale Beowulf brewery moved out of its home in Yardley in 2003, the city was left without a single brewer.
The climate for pubs and large brewers has been very tough over the recession, with people spending less on going out. But small-scale brewers have been performing better than ever. Earlier this year, the Campaign for Real Ale said there were now more breweries in the UK than at any time since the Second World War. There are now 711 British breweries, according to Camra. And while sales of beer as a whole are at their lowest level since the Great Depression, craft beer as an industry is growing steadily.
Mr Tomalin said: “Since we started, it’s been growing on a monthly basis, there’s been more and more of our cask ale going out of the door. I think people are just changing their tastes – it used to be a more mature man’s drink.
“I think a lot of pubs have been hit hard, but when you drink real ale you can’t have one at your house, you have got to go out.”
And while the lager market is still dominated by foreign and domestic beers produced on a macro scale, smaller-scale lager brewing is starting to become more popular.
Source: Birmingham Post
Birmingham’s ABC Brewery has been chosen as the British makers of a new Indian lager.
The brewery, based on Birch Road in Witton, will brew and bottle the new “i Beer”, which is aimed at challenging the likes of Cobra and Kingfisher in curry houses and off-licenses.
ABC says it has signed up to a contract that could see it brew as many as 10,000 bottles a week of the beer.They were contacted by the entrepreneur who was looking for a brewery to help him get into the UK beer market, and had already turned down offers from breweries in other parts of the country before choosing ABC.
Paul Tomalin, the managing director and head brewer at ABC, said: “This is our first production of a lager, it’s been about six months we have been experimenting with it, getting the taste right.”
They have put off plans to start bottling their own range of real ales until next year to concentrate on brewing the Indian beer. The beer is already being served at one Indian restaurant – Manzils in Digbeth – and ABC said it was expected to be unrolled in more restaurants in a publicity blitz next year.
The team at ABC said the contract would be a huge boost for the brewery. Already producing at full rate, they are planning to double their production facilities next year after winning the i Beer contract.
ABC Brewery was founded a year ago, and started brewing at its plant in Witton at the start of 2009. Originally called the Aston Brewing Company, the name was changed after a dispute with the nearby Aston Manor Brewing Company, which produces and bottles cider.
It is one of just two operational breweries in the city limits. Birmingham has been home to a large number of major breweries in its history, with the likes of Ansells, Davenports and Mitchells and Butlers all becoming household names.
But when the small-scale Beowulf brewery moved out of its home in Yardley in 2003, the city was left without a single brewer.
The climate for pubs and large brewers has been very tough over the recession, with people spending less on going out. But small-scale brewers have been performing better than ever. Earlier this year, the Campaign for Real Ale said there were now more breweries in the UK than at any time since the Second World War. There are now 711 British breweries, according to Camra. And while sales of beer as a whole are at their lowest level since the Great Depression, craft beer as an industry is growing steadily.
Mr Tomalin said: “Since we started, it’s been growing on a monthly basis, there’s been more and more of our cask ale going out of the door. I think people are just changing their tastes – it used to be a more mature man’s drink.
“I think a lot of pubs have been hit hard, but when you drink real ale you can’t have one at your house, you have got to go out.”
And while the lager market is still dominated by foreign and domestic beers produced on a macro scale, smaller-scale lager brewing is starting to become more popular.
Source: Birmingham Post
10 Top Curry Tips
1 Hollywood star Keira Knightley, 24, says her favourite Indian takeaway is a chicken tikka jalfrezi, washed down with a bottle of Cobra. Recent research shows moderate beer drinking may rid the body of the bacteria which cause stomach ulcers.2 Swap your pilau rice for boiled rice and save 280 calories. That’s a 45-minute walk.
3 You could save another 300 calories by ditching a naan for a chapatti.
4 At the curry house go steady on the chutneys. Each spoonful can pack about 70 calories.
5 Bhunas and vindaloos, as well as dry dishes such as tandoori, are a good bet if you want to slash the fat content of curry sauce.
6 Remember that takeaway curries usually contain more calories and fat than ready meals at the supermarket.
A Which? survey found the average takeaway chicken tikka masala contains 1,338 calories.
You would need to play football for two hours to work that off.
7 Prawn and vegetable curries tend to be lower in fat than lamb or beef ones.
8 Rogan Josh tends to be the leanest of the lamb-based meals, while chicken jalfrezi contains peppers and tomatoes. The vitamin C in these is a great immune booster.9 A Lassi makes a good, filling alternative to lager and contains calcium – good for your bones.
10 Make your supermarket curry sauce go further and slash the fat by adding a dollop of low-fat yoghurt.
Source: Daily Star
Grandma's Indian food range a hit with Tesco
GRANDMOTHER Daksha Kumar is adding some spice to Tesco after she was signed on to be the sole supplier of its chilled ready-made Indian foods.So impressive is her home-style range that even producers of the hit TV show Dragons’ Den once approached the 65-year-old to pitch on the show - but Daksha refused.
And her decision to stay out of the Den has paid off, as she launches her vegetarian range, Kitchen Express, her non-veg halal range, Maryam’s and her beverage range, Rani exclusively into Tesco.
A bundle of energy and vigour, Daksha is a charming Indian housewife based in Wembley. Her 50-strong product range of chilled starters, main meals, desserts and beverages is inspired by the food that she prepares at home for her family.
"Cookery is one of my biggest passions," said Daksha.
"And getting handpicked by Tesco to be its sole supplier of chilled Indian food is a huge compliment, considering the range tastes exactly like my home-cooking."
Her gastronomic passion has made Daksha a regular fixture at four of London’s major farmer’s markets, where she sells her delicious homemade fare to food lovers across the Capitol.
The vibrant packaging of each brand reflects the colourful Indian culture – and her personality - and will be displayed in specially designed fridges.
The Kitchen Express, Maryam’s and Rani range for Tesco includes:, aamosas and dhokra’s, onion bhaji’s and chilli paneer in the starters, daal makhni, methi chicken and kadhai fish for mains, gulab jamun and halwa for dessert and salt lassi to wash it all down with.
Source : Asian News
Wednesday, 2 December 2009
Curry for Christmas
CHECK in to boutique B&B Space, in the North Wales resort of Llandudno.And check out its own speciality Indian restaurant - it's the ideal place for a festive break away from turkey and Christmas pudding.
Jaya Restaurant serves authentic North Indian cuisine from an à la carte menu, while the rooms offer a contemporary taste of India and the East in a beautifully restored Victorian house.
The rooms, some with sea views, have Hindu names based on nature and the elements, and all the furniture and furnishings are individually designed and handmade.
Rooms start at £85 including breakfast, dinner costs £22.50 per person.
See jayarestaurant.co.uk, spacebandb.co.uk or call 01492 818198.
T 01492 818 198
A 36 Church Walks,Llandudno, Conwy, LL30 2HN
E dine@jayarestaurant.co.uk
W www.jayarestaurant.co.uk
Source: Sun
Tuesday, 1 December 2009
Raise A Glass: How a good wine can favour curry
KINGFISHER and Cobra do the job pretty well, but last week was National Curry Week, and a good excuse to find some more inventive drinks to help the korma go down and the jalfrezi to shine.
Chilli and spice have no qualms about murdering expensive wine, so a good starting tip is to keep it simple.
Preferably go for one with lots of fruit, a bit of sweetness doesn’t go amiss, and have an open mind!
The bold and assertive flavours of curry mean that any wine you choose has to have a robust personality of its own…not necessarily leading to a battle, but certainly having a feistiness that can keep the conversation going.
So how about a completely individual grape – Gewurtztraminer – with its unique ‘lychee’ sweetness and spice?
From New Zealand comes Seifried Estate Gewurtztraminer, (£9.99 at www.mollybrownswinelist.com) and it has alluring ripe apricot and squashy melon fruit, laced with ginger but with a balancing acidity that stops it from becoming cloying.
With coconut-based dishes it should prove a winner.
A cocktail of tropical fruits, Vinalba Torrontes 2009 (£7.99 at Sainsbury’s) is an aromatic, flowery white from Argentina whose crisp fresh peachiness would suit spicy prawns or fish.
Rose is often a good match for spicy food and Viña Leyda, Loica Vineyard Pinot Noir Rosado from Chile (£8.95 from The Wine Society www.thewinesociety.com) is easy-going and full, with sweet redcurrant and cherry flavours.
A rosé from Sancerre, in France, is a more serious proposition: Pinot Noir Rosé Laloue (£12.50 at The Wine Society) is a pale onion skin pink, with elegant red fruit.
And another, this time from Italy, Vigna Corvino Montepulciano d’Abruzzo Cerasuolo (£6.95 at The Wine Society), has plenty of attractive, aromatic, ripe strawberry fruit.
It’s a good idea to avoid tannic or oaky red wines with curry – they can be transformed into mean and sullen partners.
Overtly fruity, young reds are usually a better bet.
And that makes Chilean Merlot a good choice.
The juicy, thick, rich glossy fruit of Casillero del Diablo Merlot (widely available around £5.99 but down to £5 at ASDA from December 8-29) is ideal.
Fish Hoek Shiraz 2008 (£6.45 in Tesco, Waitrose and Somerfield) is also smooth and fruity, with a hint of spice and smoke.
Source: Birmingham Mail
Chilli and spice have no qualms about murdering expensive wine, so a good starting tip is to keep it simple.Preferably go for one with lots of fruit, a bit of sweetness doesn’t go amiss, and have an open mind!
The bold and assertive flavours of curry mean that any wine you choose has to have a robust personality of its own…not necessarily leading to a battle, but certainly having a feistiness that can keep the conversation going.
So how about a completely individual grape – Gewurtztraminer – with its unique ‘lychee’ sweetness and spice?
From New Zealand comes Seifried Estate Gewurtztraminer, (£9.99 at www.mollybrownswinelist.com) and it has alluring ripe apricot and squashy melon fruit, laced with ginger but with a balancing acidity that stops it from becoming cloying.
With coconut-based dishes it should prove a winner.
A cocktail of tropical fruits, Vinalba Torrontes 2009 (£7.99 at Sainsbury’s) is an aromatic, flowery white from Argentina whose crisp fresh peachiness would suit spicy prawns or fish.
Rose is often a good match for spicy food and Viña Leyda, Loica Vineyard Pinot Noir Rosado from Chile (£8.95 from The Wine Society www.thewinesociety.com) is easy-going and full, with sweet redcurrant and cherry flavours.
A rosé from Sancerre, in France, is a more serious proposition: Pinot Noir Rosé Laloue (£12.50 at The Wine Society) is a pale onion skin pink, with elegant red fruit.
And another, this time from Italy, Vigna Corvino Montepulciano d’Abruzzo Cerasuolo (£6.95 at The Wine Society), has plenty of attractive, aromatic, ripe strawberry fruit.
It’s a good idea to avoid tannic or oaky red wines with curry – they can be transformed into mean and sullen partners.
Overtly fruity, young reds are usually a better bet.
And that makes Chilean Merlot a good choice.
The juicy, thick, rich glossy fruit of Casillero del Diablo Merlot (widely available around £5.99 but down to £5 at ASDA from December 8-29) is ideal.
Fish Hoek Shiraz 2008 (£6.45 in Tesco, Waitrose and Somerfield) is also smooth and fruity, with a hint of spice and smoke.
Source: Birmingham Mail
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