National Curry Week 22nd – 28th October
The first National Curry Week took place in October 1998 and was founded by the late Peter Grove. His vision was to drive awareness and appreciation of the burgeoning Indian restaurant industry, whilst also raising funds for charity.
The UK’s love of curry is stronger than ever, and National Curry Week continues to grow in importance every year.
Kingfisher Beer is the lead sponsor of National Curry Week. Being India’s No.1, it is the first choice of Delhi to Doddanapudi, and the leading beer the world over. With a variety of ways to get involved in National Curry Week, from holding your own cracking curry night at home to eating out at one of the tip-top participating restaurants, be sure to join in as Kingfisher Beer make the 20th National Curry Week second-to-naan.
Why we love a curry
The first profitable Indian restaurant was the Veeraswamy, opened by Anglo-Indian Edward Palmer at the British Empire Exhibition of 1924.
It was so popular he moved to Regent Street where to this day it is frequently fully booked.
At the start of the Second World War, there were six curry houses in Britain. Six years later, Indians arriving to help rebuild London started the growth of the nation’s favourite restaurants.
The migrant workers established cafes and canteens to feed their families. Curious natives soon discovered the spicy food which was a revelation compared with rationed British food.
From these cafes grew a national obsession with the likes of chicken tikka massala, chicken korma and the challenging vindaloo! Two-thirds of our dining out is in curry restaurants, spending £5million a day. We eat approximately 205 million poppadoms every year. With London having more Indian restaurants than either Mumbai or Delhi.
Namaste is usually spoken with a slight bow and hands pressed together, palms touching and fingers pointing upwards, thumbs close to the chest.
Coriander is a flowering plant that belongs to the parsley family and originates from South Europe, North Africa and West Asia.
Cultivation of coriander started 2000 years BC and was one of the many plants cultivated in the Hanging Gardens of Babylon. It was popular and often consumed in ancient Egypt and Greece. Coriander is still one of the most widely used spices in the world.
It can also be used as a remedy because it contains numerous compounds that act beneficially on the human health.
Even though all parts of coriander are edible, people usually consume leaves and seed.
Rich source of dietary fibres, vitamins K, A and C and minerals such as magnesium, iron and potassium.
Used as flavouring agent for some types of beer in Belgium.
8 Interesting facts about Indian cuisine:
1 India is rightly called the Land of Spices. No country in the world produces as many varieties of spices as India.
2 Greek, Roman and Arab traders have contributed a lot to the first foreign flavours in Indian cuisine. Who did you think brought the amazing saffron to India?
3 Staple ingredients of Indian cuisine like potato, tomato and chilli don’t have Indian origin. They were brought to India by the Portuguese.
4 Not only this, the Portuguese also introduced us to refined sugar. Before that? Fruits and honey were used as sweeteners in Indian food.
5 Here comes a blow! Our very favourite Chicken Tikka Masala, a popular dish in India, is not Indian. It was invented in Glasgow, Scotland!
6 The first Indian restaurant in the USA was opened in the mid-1960s. Today, there are around 80,000 Indian restaurants in America.
7 Very little is known about the food and eating habits of the earliest Indian civilisation, Indus Valley Civilisation, because the ancient language has not been deciphered yet.
8 According to Indian Food Theory, our food has 6 different flavours: sweet, salty, bitter, sour, astringent and spicy.