Tuesday, 23 February 2010
The first of the bunch to be featured by currycouncil.com is the Red Rose Indian Restaurant on London Road in Hazel Grove.
The restaurant's new website http://www.rrronline.co.uk/ promises customers "high quality and tasty indian and eastern continental contemporary cuisine". Their website also offers an online ordering system.
The currycouncil are yet to review this restaurant, if you have visited the Red Rose and would like to submit your own comments or a review then please click here and enter your comments below.
Red Rose Indian Restaurant
T 0161 456 3638
A 173-175 London Road,Hazel Grove,
Stockport SK7 4HJ
Sunday, 21 February 2010
The British Curry Club is offering all Sunday Mirror readers a month's free membership, which entitles you to two-for-one curries from February 22 to March 22. With this offer you can choose to dine in or get a takeaway at more than 650 curry houses around the UK.
How To Claim To find a participating restaurant near you, visit www.britishcurryclub.co.uk/mirror and enter your details to search the restaurants. Call to book your table or order your takeaway (make sure you mention the British Curry Club offer).
Then simply present your voucher at the participating restaurant to receive the cheapest main course curry dish absolutely FREE!
Your voucher is valid for one month, which means you can eat out or get a takeaway as many times as you like. If you want to carry on enjoying this offer, you also have the option to upgrade to threemonth, six-month, or annual membership at a discounted rate.
Please read the terms and conditions of the voucher, and the terms and conditions of membership of the British Curry Club on their website.
And remember, the offer is valid from tomorrow until March 22, so there's plenty of time to take part.
Saturday, 20 February 2010
Syed also answered a few questions for the readers of currycouncil.com.
"Saleh Choudhury, Syed Alam, Mustafa Kamal and Abdul Mothin are the owners of the restaurant"
What is the name of your chef
What are Abdul's signature dishes and the most popular dishes?
“There are a number of dishes that our customers enjoy the most , the first being the Khari Shashlik (chicken or lamb), the second most popular is our Chicken Tikka Nagpuri, third is our Cinnamon Nepali, fourth is the Khari Silsilla, the King Prawn Kamali is fifth and the Balti Bangla Sizzler is also a popular choice.”
What should customers expect when they come to your restaurant?
Does your restaurant have any special offers at the moment?
"Yes, try our Sunday Night Special Menu. Its £8.95 and you get Pappadom & Chutney, choice of starter from menu, choice of main course from menu, along with Pilau Rice or Nan Bread, the side dish of the day and a coffee to finish off your meal."
T 0161 437 5701
Wednesday, 17 February 2010
- 2-3 fresh or dried morel mushrooms
- 50gm ground almonds
- 1 tin coconut milk
- 2 heaped tbsp butter
- 1 or 2 green chillis (depending on taste) – slit into 4 lengthways
- 2 garlic cloves – peeled and very finely chopped
- 1 small banana shallot – very finely chopped
- 1 heaped tsp good English smooth mustard
- 1 level tbsp madras curry powder
- 1 heaped tbsp fresh coriander – chopped
- 1 sheet gold leaf
- 1-2 litre capacity casserole or saucepan
- Blender/ liquidizer
- Wooden spatula
- Heat resistant scraper
- High spirits (for the enjoyment)
- A portion of your favourite chips. For the ultimate homemade chip, why not try Heston Blumenthal’s triple-cooked chips
- King Cobra – best served shared and ice cold
- Clean and chop your morel mushrooms into very tiny pieces. If using dried morels, soak them for a while (or as instructed on your package) drain and chop
- Puree the ground almonds with the coconut milk and set it aside ready for use
- Take the casserole or saucepan and heat it on a medium flame
- Add the butter and, once melted and foaming, add the mushrooms and sauté for a minute or two. Drain over a small bowl in the strainer
- Return the butter to the pan and add the slit green chillis. Sauté for a minute or two, then add the finely-chopped garlic
- As soon as the garlic turns pale add the finely-chopped shallots and continue to sauté for a couple of minutes until the shallots turn pale
- When the shallots turn pale add the chilli powder, incorporate the pureed almonds and coconut milk – stirring until well blended
- Bring to a boil and simmer for three to four minutes before adding the mustard paste
- Remove from the cooker and add the sautéd mushrooms. Keep mixing until the mustard settles down – this might take a minute or two
- Check the seasoning and see that it is to your liking
- Now add the chopped coriander and stir it in – ensuring the mixture is blended into a smooth sauce
- Finally, garnish with a flourish of gold leaf before serving with a portion of your favourite chips and a glass of ice cold King Cobra.
Source: Cobra Curry Blog
Monday, 15 February 2010
The Indian restaurant on Dolefield, Crown Square, adjacent to Spinningfields, remains open while Birmingham-based administrators Irwin and Co “explore options” for the business.
The insolvency is thought to relate to delays in moving into the adjacent Spinningfields complex.
Administrator Gerald Irwin said the cost of moving had been higher than the directors first anticipated.
Shimla Pinks (Spinningfields) Ltd, registered in Coventry, was placed into administration on February 8. Another company called Shimla Pinks (Leftbank) Ltd, incorporated last June remains solvent.
Saturday, 13 February 2010
The currycouncil were featured in the Cobra Curry Blog on the 9th February and recieved lots of positive comments on Cobra's "We Love Curry" Facebook group.
The most positive facebook testimonial being
"The curry council, does exactly what it set out to do. Review restaurants in and around the area in which they live. (Read the mission statement) I live in the Stockport area and have found their site inspiring. So much that I go out once a month with work colleagues doing exactly the same. Good on ya boys. However I don't agree with the Purple Pakora being the best".The highly recommended Cobra Curry Blog has a large number of Indian food recipes and curry related content.
Friday, 12 February 2010
Sam Miah, who runs The Ruchi Indian Restaurant in Moorside, has added everything from crocodile to springbok to his menu.
He says that after a slow start, the meats are selling well.
"I've got people coming from far and wide just so they can try it or someone has told them about it and they just come to see it."
In fact, such is the restaurant's reputation for the more unusual game meats that he's even had orders for animals he's yet to try out for himself.
"Someone ordered snake and I don't even sell it, but because I'm unique and different, they placed the order with me."
Sam says it is crocodile that has been the biggest hit with his male customers, who like wrestling with the proposition, but for the women, the other meats on offer are attractive for different reasons.
"Once you explain to them how things work, what kinds of meat [there are] and how good it is for you, they try it straight away."
"Crocodile is extremely popular with the men. It is like a macho thing.
"The ladies are trying springbok and ostrich, because they know it's good for them as it's very lean."
"I think the taste is in-between a chicken and a fish, because right at the end, you can taste a little bit of the fishy side coming through."
The new flavours are certainly capturing the taste buds of his patrons, though some have taken a while to get used to the idea.
One customer says seeing crocodile on the menu for the first time was "a bit bizarre" but adds that "once you get your head around it, it's normal".
So normal, in fact, that it has become one of Sam's best sellers - something he's more than happy about, though he does admit he's getting a little tired of the one-liners.
"I've heard all the puns, all the crocodile jokes. They'll order a crocodile and say to make it snappy."
Perhaps it's time for him to push one of his new ideas, zebra curry, instead - although that's probably not something he needs to see in black and white.
The currycouncil have yet to review this restaurant. If you have visited this restaurant, please feel free to add your comments below.
744 Ripponden Road, Oldham, Lancashire OL4 2LP
T: 0161 6287115
Tuesday, 9 February 2010
The awards were highly anticipated throughout the local community and even made the half hourly news bulletin on the radio channel throughout the day, this along with the first ever currycouncil radio interview.
Click on the links below to listen to the full currycouncil radio interview. Here you will learn a little bit more about the history of the currycouncil and details of the award nominees.
Alternatively, you can also listen to the full news bulletin below that preceded the online announcement of the "Restaurant Of The Year" winner (Purple Pakora, Poynton) and the "Newcomer Of The Year" (Cinnamon Tree, Heald Green).
Interview (click below)
News Article (click above)
Rusholme’s Wilmslow Road boasts one of the largest concentrations of Asian restaurants, will be up against 19 others including Liverpool’s Hope Street, Call Lane in Leeds, Byers Road in Glasgow, High Street in Conwy and Charlotte Street in London, home of Japanese restaurant Roka where Brad Pitt and Angelina Jolie once ate.
Chairman of the Rusholme Business Association and manager of Sangam restaurant, Ahmed Mukhtar, said: “Wilmslow Road definitely deserves to win. It’s one of the most famous roads in the UK. You won’t find another place like the Curry Mile.”
King Street in Manchester is also up for Best Fashion Street celebrating its long-running reputation for style.
The street is home to a number of high end brands and designer boutiques including Vivienne Westwood.
It is one of 20 streets up for an award. They include Mathew Street in Liverpool, Briggate in Leeds and the King’s Road in London.
Laura Higgins, who is acting manager at Hugo Boss on King Street, said: “King Street is known as one of those luxury streets with top-end brand names, I feel privileged to work here. Quite a lot of shoppers don’t live in Manchester, they come to spend a lot of money and shop till they drop.”
Celebrity judges, including former Fall member-turned stylist Brix Smith-Start, chose the 20 nominees in each category. The public now have a chance to vote for their favourites. The results will be announced later this year.
Vote for your favourite streets at google.com/landing/beststreetsuk/index.html
Source: Asian News
Saturday, 6 February 2010
The Macclesfield Express is without doubt the area's number one local weekly newspaper and has a readership of 55,000.
The "Restaurant tikkas every box to win" article features details of the currycouncil.com Restaurant Of The Year award which was recently presented to the Purple Pakora of Poynton (Stockport) by the currycouncil team.
This exciting media coverage follows our recent radio interview on Pure 107.8fm radio.
The currycouncil were also featured in the Jan/Feb 2010 edition of Men'sHealth, the UK's best selling men's magazine.
Research has shown that saffron, which gives chicken korma and paella their yellow colour, helps keep vision sharp.
Test findings suggest the spice reverses age-related macular degeneration, or AMD, the most common cause of blindness in old people.
'Patients' vision improved after taking the saffron pill,' said Professor Silvia Bisti, of the University of Sydney, who carried out the research.
'When they were tested with traditional eye charts, a number of them could read one or two lines smaller than before, while others reported they could read newspapers and books again.'
The finding is timely as it is thought the number of AMD sufferers will treble in the next 25 years as the population ages.
It currently affects a quarter of over-60s in the UK and more than half of over-75s.
There are few treatments for the condition - and no cure.
While peripheral vision is not affected, the damage to central vision leads to many sufferers being registered as blind or partially sighted.
Saffron has actually been used in traditional medicine for centuries to treat a range of ailments, though Professor Bisti is the first to look at its effects on eyesight.
In tests carried out in Italy - where saffron is widely cultivated - pensioners with AMD were given a daily saffron pill for three months followed by a dummy drug for a further three months.
A second group took the supplements in the reverse order. Twenty-five took part in all.
'All patients experienced improvements in their vision while taking the saffron pill,' Professor Bisti said. 'But when they stopped taking it, the effect quickly disappeared.'
She added: 'The chemistry of saffron is quite complex. It is well-known as an anti- oxidant but no one has explored its effects on eyesight before.'
She believes saffron, which is widely used in Spanish and Indian cooking, affects the amount of fat stored by the eye, making vision cells 'tougher and more resilient'.
Saffron is used in traditional medicine for treating conditions including cancerous tumours and depression. The spice also has properties which encourage oxygen flow and prevents cell death.
Researchers are now hoping to discover the ideal dosage. They will also look at saffron's ability to treat genetic eye diseases that can cause life-long blindness.