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For further information on any releases for National Curry Week contact Peter Grove Tel : 020 8399 4831 or email groveint@aol.com


The team from Bradford travelled to London yesterday to accept the Curry Capital of Britain 2013 trophy from Shane Lake of hungryhouse.co.uk., co-sponsors with Pataks & Sainsburys.

This is the third consecutive year Bradford has won the title putting them level with Glasgow on four wins each. The event is the showpiece of National Curry Week, now in its 16th year, and it was celebrated along with other awards at a special Celebration of Curry cruise on The New Southern Belle on the River Thames.

Patricia Tillotson accepted the trophy on behalf of Bradford council and the restaurant team of Akbars, Kiplings, Shimla Spice and Omar Khan's and a special award was made to the Bradford Air Cadets who set a new Poppadomathon World Record and raised £200 for charity.

Peter Grove, founder and organiser of the event said, "this curry cruise is a fitting end to a fantastic year during which the British curry family has once again shown its generosity and fun loving nature. Bradford once again ticked all the boxes with the judges showing exemplary teamwork, innovation and fun".

Although most pledges for the event are still to be honoured, Mr Grove was able to hand over a first cheque to Find Your Feet, the official charity, with the expectation of many more to come. All the winners for 2013 were :

Curry Capital of Britain - Bradford
Customer Restaurant of the Year - Bilash Wolverhampton
Best Signature Dish (Traditional) - Cinnamon Culture Bromley
Best Signature Dish (Innovative) - Navin Bhatia Dockmasters London E14
Curry Pub of the Year - The Vine West Bromwich
hungryhouse Takeaway of the Year - Sizzlers Pizza & Balti Hut Bradford
Best Indian Restaurant of the Year - Babur London SE23



The 16th National Curry Week runs from Monday 7th to Sunday 13th October to once again celebrate curry in Britain and raise much needed money for those less fortunate.

Some 23 million people eat curry on a regular basis in Britain each year and it is estimated the average Briton spends £34.000 on this mouth-watering cuisine in their lifetime. Despite the recession, the numbers of Indian, Pakistani and Bangladeshi restaurants in Britain has varied little in recent years and curry lovers still have a choice of over 9000 establishments in which to enjoy their favourite food as well as multitude of excellent supermarket offerings also available.

The annual National Curry Week Survey (sample 4700) still puts Chicken Tikka Masala as the number one with 19% of the votes but 'Other' now comes in second at 16% underlining the greater knowledge and regional choices of the public. The top ten are :

1/Chicken Tikka Masala
2/ Other
3/ Chicken Jalfrezi
3/ Biryani
5/ Balti
6/ Chicken Dhansak
7/ Meat Madras
8/ Rogan Josh
9/ Korma
10/ Butter Chicken

The survey also suggests a movement to rather spicier dishes which underlines trends observed in recent years.

As for the style of curry we Brits go for Bangladeshis, who own and run well over 65% of the 'Indian' restaurants in Britain, who continue to reign supreme with 31% of the votes followed by Punjabi and South Indian both at 19%. The top ten for 2013 are :

1/ Bangladeshi
2/ Punjabi
2/ South Indian
4/ Kashmiri
5/ Pakistani
6/ Hydrabadi
7/ Moghul
8/ Rajasthani
9/ Evolved
10/ Parsi

This year's event is supported by Sainsburys. Patak's and takeaway specialist hungryhouse.co.uk and will see special events taking place in restaurants, pubs and homes all over the country once again. Bradford is hosting the first ever 'Poppadomathon' to raise money for charity and 20 cities are waiting anxiously to see which one has been judged to be Curry Capital of Britain 2013.

Peter Grove, founder and organiser of the event said "we are looking forward to yet another record breaking year of fun and fund raising. Curry is a great common denominator and conversion subject as well has being so enjoyable and helps to bring people together in a pleasure shared."


The 16th National Curry Week takes place all over Britain from 7 - 13 October to celebrate Britain's 'national dish' and raise money for charities concentrating on the malnourished and poverty stricken.

Curry is enjoyed on a regular basis by 23 million people in Britain and is used as a focus for business meeting, celebrations, social functions, that Friday night out as a very important and enjoyable source of nutrition. It has been increasingly popular since the first published recipe in 1747 and the first Indian restaurant in 1809. It even boasts health benefits from lowering blood pressure and helping prevent cancer to slowing dementia depending on the type of dishes you choose.

Curry is enjoyed by people from all walks of life making it a great common denominator and topic of conversation such that even the House of Commons has its own curry club.

16th National Curry Week sponsored by Patak's, Sainsbury's and hungryhouse.co.uk once again asks people to think of the less fortunate whilst enjoying a week of fun, food and frolics ranging from Poppadomathons to attempts at eating challenges and other world records. Full information can be found on www.nationalcurryweek.co.uk.

Eric Pickles, Secretary of State for Communities and Local Government said "It gives me great pleasure to know that National Curry Week continues to promote our nation's favourite food whilst raising money for charity. Britain just wouldn't be the same without the colour and vibrancy of Asian restaurants up and down the country. Let's celebrate the immense contribution of the Asian Cuisine industry to our country's economy and culture. We support the sector to ensure that Britain remains one of the best places in the world for our aspiring chefs to train."

Peter Grove, founder and organiser of the event, on behalf of The Federation of Specialist Restaurants said "Curry is now very much part of the British way of life whether it be enjoyed in the restaurant or at home and it is right that it should be celebrated by curry lovers in their hundreds of thousands all over the country each year."



Some councils and curry fans have noted that Brick Lane is promoting the area as 'Curry Capital 2012'. This is a title given to the area in March by the London Olympics Organising Committee (LOCOG) to avoid being sued by Tower Hamlets Council when the Olympic marathon course was moved away from Brick Lane. It should read 'Curry Capital of London 2012' and is not based on any form of competition or judgement and has no authority apart from promoting the businesses in and around Brick Lane.

7th October 2012



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 famous currywurst.

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."



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 per cent.

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 Continental herbs.

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 many years.

Almost half of Brits cook curries at home at least once a week and spend an average of £30 per month on supplies in the supermarket.

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%

(more press releases)


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