7th October 2012
NATIONAL CURRY WEEK STARTS TOMORROW (8-14th October)
TEN CURRY FACTS :
There would be no chilli in curry without the
Portuguese - they introduced chiles to Cochin and Calcat in India in
1501 and by 1543 three varieties were being grown successfully locally.
A style of curry powder existed in UK in
seventeenth century - often know as 'kitchen pepper' and used in
recipes since 1582 with ginger, pepper, cloves, nutmegs and cinnamon.
Chilli is the most popular spice in the world - it
can help combat heart attacks and strokes and extends blood
coagulation times preventing harmful blood clots.
If your mouth is on fire don't reach for the water
or beer - the burnbing is caused by the capsaicin in the chillies and
is only countered by caisin products such as milk or lassi.
Chillies continue to get hotter - The Trinidad
Scorpion Butch T claims to be the hottest around at 1,463,700 just
beating the Naga Viper - and to think most people consider the
hottest Tabasco a killer at 30,000 units.
We all like a curry at home - almost half of Brits
cook curries at home at least once a week and spend, on average,
£30 a month on curry supplies from supermarkets.
We are such poppadummies - in a recent survey 35%
claim to eat more than two poppadoms per person with their curry.
Curry was taken to Japan by the British in the
1870s - it is now one of the most popular dishes in Japan with people
enjoying it over 62 times a year on average.
Sorry, korma does not mean a mild creamy dish for
beginners - it actually refers to 'slow cooking or braising' and
theoretically could be mild or fiery hot.
"That will cool your Biryani down a bit"
- thus goes the line from the old lager add but the dish is actually
not fiery and was designed for the soldiers of the invading
Aurangazeb as a ready-to-eat food in times of war.
National Curry Week run from 8-14th October 2012
with the joint aims of celebrating Britain's 'national dish' and
raising much need funds for the Find Your Feet charity concentrating
of malnutrition and poverty.(www.nationalcurryweek.co.uk)
PRESS RELEASE (4th October 2012)
CURRY - a very British word
CURRYFICATION - Definition : to impress on others
the importance, enjoyment and benefits of curry.
When Britain's first major cookbook "The Forme
of Cury" appeared in the 1390s 'cury' was the accepted word for
a cooked dish coming from the French 'cuire', so by the time English
merchants sampled their first spicy dishes in the sub-continent, the
word had been in general use for over 200 years. The
word was very similar to local words such as 'kari' and 'karahi' so
the dishes became known as curry and the curryfication of the world
had begun. In the last 400 years curry has not only become Britain's
'national dish' but spread to America, Caribbean, South Africa,
Europe, Australia, Japan and throughout Asia. In Japan curry is one
of their favourite dishes and Germany even has a museum for their
15th National Curry Week (8-14 October) will
celebrate this amazing phenomenon in restaurants, pubs, canteens and
at home whilst helping to raise much needed funds to combat
malnutrition and poverty. With over 23 million Brits enjoying curry
on a regular basis each year, organiser Peter Grove is very anxious
to reach them all with the curry message.
"With the help of our partners, I hope we have
covered all aspects at long last" says Grove. With powerful
brands such as Patak's, Asda, Fox's Spices, and Hungryhouse, National
Curry Week is reaching more and more and the inclusion of Lion beer
from Sri Lanka has helped to include the 'Curry Night' pub sector.
When asked what his hopes and aims for this year
were Grove replied "Apart from raising as much as we can for
charity, we want to get the message over to people just what the
health benefits of curry can be. Of course some dishes don't come
under this heading but the large majority with herbs and spices such
as turmeric, chilli, cumin, garlic, cinnamon and asafoetida can help
with so many ailments from the common cold to prostate cancer and dementia".
Hertfordshire County Council are so sold on the
idea that they are organising a week long project for their 50,000
students giving each of their 40 schools a theme kit to decorate
their dining room. Included in this will be a Curry Quiz which is
becoming all the rage for home parties and restaurant gatherings.
If you want to keep up to date with events and
happenings during National Curry Week visit
www.nationalcurryweek.co.uk. "Last year the event 'trended' on
Twitter led by pop star Bruno Mars," said Grove "so we need
every curry fan to tweet #supportcurry to do it again."
VARIOUS DATA FOR CURRY
Basic : There are approximately 9500 Indian
restaurants in UK 68% of which are owned or run by Bangladeshis.
Annual turnover for curry is around £3.5 bn and some 80,000
people are employed in the industry.
23 million people eat curry annually on a regular
basis (more than once a month.
Trade data : Morrisons says sales of spices in
the 12 months running up to September 2010 increased dramatically.
The sale of curry powder was up 169 per cent, chilli powder 144 per
cent, cinnamon sticks 80 per cent, cumin 21 per cent and coriander 13
Market researchers TNS tracked products bought by a
panel of 25,000 shoppers and found that consumers were increasingly
flavouring dishes with spices rather than more subtle British and
They found that in the 12 weeks to September, sales of
fresh dill were down 1 per cent, fresh basil down 5 per cent, thyme
down 16 per cent and tarragon down 22 per cent.
By contrast, sales of fresh coriander and chillies
rocketed by eight per cent. Lime and lemongrass, popular in the
preparation of Thai dishes, were also up six and 13 per cent.
Trade data : CURRY nights offering customers
all-you-can-eat buffets for £5.99 have helped Whitbread in 2011
stop sales sliding at its pub restaurants.
Up to 80 of the group's Brewers Fayre outlets also run
Chinese and Mexican evenings.
The theme nights helped the firm's 380-strong pub
restaurant chain turn a 1.6% fall in sales into a 2.1% increase in
the past three months.
Event data : UK adults supposedly splash out
£1,145 a head on the spicy dish every year - an astonishing five
per cent of the average salary, according to a new study. And it's
not just feeding our hunger pangs - 20 per cent of Brits reckon it
spices up their sex lives.
General data : These sizzling stats emerged
from a poll of 3,000 hot food fans conducted by global research
company www.OnePoll.com. The research also revealed that over a third
of people admitted having physical cravings for curry and 20 per cent
confessed to getting "cranky" if deprived of their
favourite dish, facts that have been well-known in the industry for
Almost half of Brits cook curries at home at least
once a week and spend an average of £30 per month on supplies in
And there's no doubting the nation's favourite main
dish - the good old Chicken Tikka Masala, which is top choice for
both men and women despite other surveys giving Korma and another
Jalfrezi top spot.
Men still tend to opt for hotter varieties like
Madras, Jalfrezi and Vindaloo, while women prefer milder dishes like Korma.
And the cravings start young - with over a quarter of
kids asking their parents for curry to go on the weekly menu.
The nation's 10 top curries:
1. Chicken Tikka Masala 2. Chicken Korma 3. Chicken
Madras 4. Lamb Rogan Josh 5. Chicken Jalfrezi 6. Chicken Balti 7.
Chicken Rogan Josh 8. Chicken Dhansak 9. Prawn Korma 10. Vegetable Balti
New Poppadum Survey 2011
Top ethnic food and drink website www.fedrest.com has
just announced the results of a survey it has been running over the
past year with its readers. The aim was to discover the number and
range of poppadums purchased by customers in Indian restaurants in Britain.
More than two poppadums 35%
Two plain 19%
Two spicy 16%
One plain 14%
More than two spicy 11%
One spicy 5%