The Hindoostane was the first Indian restaurant opened in London in 1810. Veeraswamy today lays claim to being London’s oldest surviving Indian restaurant. Close behind it are Halal in Aldgate (1939), and the Punjab in Covent Garden (1946).

 

The word ‘Curry’ is a catch all term for Indian food but each dish has its own unique blend of spice and heat.

The ingredients I use vary according to each dish, but you will invariably find turmeric, coriander (cilantro), fresh ginger, fresh garlic, cumin, fenugreek and chilli. The curries come in a variety of strengths, from the very mild and creamy Chicken Tikka Masala to the more adventurous Chicken Madras which incorporates more chilli and provides a gorgeous hot treat for the taste buds.

Back in the 1970’s, the then Foreign secretary, Robin Cook described Chicken Tikka Masala as “a true British national dish” – I promise that once you have tried it, you will see why it became so popular.

In fact 18 tons of Chicken Tikka Masala are served to people across Britain every week. It accounts for nearly one in seven of all curries sold, and if you stacked up all the portions served each year, they would reach half way to the moon. Luckily you wont have to go that

far to sample the delights of this unique dish ‘Curry in a Hurry’ has

you covered.

© 2017 by Curry in a Hurry RVA