15 November, 2010
PUTS THE 'C' IN CURRY
The 'C' is for CELEBRATION. That is what the 13th
National Curry Week will be focusing on from 21-27 November.
It is nearly 400 years since Sir Thomas Roe became the
favourite drinking buddy of Emperor Jahangir in India in 1612 ; over
250 years since Hannah Glasse had the first curry recipe published in
1747 ; 200 years since Dean Mahomet opened Britains first
dedicated Indian restaurant with the Hindostanee Coffee House and 230
years since commercial curry powder first went on sale in Britain in 1780.
Since then Britain has presided over the
currification of the world. In Japan curry is one of the
most popular foods enjoyed since its introduction from Britain in
1871 ; in South Africa their own special curries bobotie
and bunny chow are the tops ; in Germany it is the
currywurst craze and so on throughout the world in Europe, China,
Caribbean, USA, East Africa, Ethiopea, and Australia not forgetting
Thailand, Indonesia and Malaysia and many others, making it the fist
truly global cuisine.
Curry Week we get the opportunity to celebrate this amazing
British/Asian success driven by the communities from Bangladesh,
Pakistan and India and, whilst enjoying ourselves, remembering the
plight of others with fundraising for The Curry Tree Charitable Fund.
All over Britain
restaurants, cafeterias, schools and universities will be celebrating
what has become Britains national dish with fun
events from poppadom towers and football matches to simple enjoyment
of a fantastic meal.
event of Curry Capital of Britain involving Britains major
cities outside London has created another dimension of excitement
with current holders Leicester battling to hold off the likes of
Birmingham, Glasgow, Bradford and more.
industry has come on in leaps and bounds in recent years, says
National Curry Week founder Peter Grove, and it is all there
waiting to be enjoyed, offering fantastic value, and, with the help
of the very generous curry-loving public, helping raise money for the
malnourished and needy.
Editor's notes :
THE TOP 20 DID YOU
KNOWS? OF CURRY
1/ Could it have
been the fist chicken tikka masala? - Cuniform tablets dated to 1700
BC found near Babylon in Mesapotamia contained recipes for meat with
a sauce and bread probably as an offering to the god Marduk
2/ The Portuguese
introduced chillies to Cochin and Calicat in India in 1501 and by
1543 three varieties were being grown successfully locally
they were originally known as goan pepper.
3/ The British
acquired Bombay in 1661 and Calcutta in 1690 opening the spice trade
to a much wider market.
4/ A style of
curry powder was introduced to UK in seventeenth century along the
lines of the popular kitchen pepper used in recipes since
1682 with ginger, pepper, cloves, nutmegs and cinnamon.
Chicken was invented by Constance Spry and served at Queens
Coronation Lunch in 1953.
6/ The Koh-i-noor
in London was opened by Vir (Bir) Bahadur in the late 1920s with his
daughter Kashmirin as cook. She met an Indian Prince in the
restaurant and they married and moved to live in Jaipur Palace.
7/ The Shafi in
Gerrard Street, London was the first successful up-market Indian
restaurant in twentieth century opened in 1915 by Mohammed Wayseen
and Mohammed Rahim then taken over by Dharan Lal Bodua.
8/ The first
restaurant tandoor was built in the Moti Mahal in New Delhi in 1948
9/ The first
commercial curry powder appeared in Britain in 1780 ntroduced by
Sorlander from the East Indies and was quoted in the Morning Post in
1784 as being available at Sorlies Perfumery 23 Piccadilly.
10/ Queen Victoria
had an Indian confidant, Abdul Karim, and is said to have had a curry
prepared every day by two Indian chefs in the event she had a visitor
from India. Abdul Karim became her favourite often being referred to
as her Munshi.
11/ Japanese curry
is one of the most popular dishes in Japan where people eat it 62
times a year on average. Curry was introduced to Japan by the British
12/ Currywurst is
celebrated at a Currywurst Museum in Germany where 800 million are
consumed each year since created by Herta Heuwer in 1949.
13/ One of the
ingredients in Worcestershire Sauce created by two chemists Mr Lea
and Mr Perrin in 1835 is devils dung asafoetida.
14/ Chilli is the
most popular spice in the world and can help combat heart attacks and
strokes and extends blood coagulation times preventing harmful blood clots.
15/ Curry first
appeared on a commercial menu at a Coffee House in Norris Street,
Haymarket in 1773 but the first dedicated Indian restaurant was the
Hindostanee Coffee House in 1809/10.
16/ The first
known record of the name piccalilli is by Mrs Elizabeth
Faffald (1733-1781) who gave a recipe for making Indian Pickle
or Piccalillo. She wrote The Experience English
Housekeeper first published in 1769.
17/ Hannah Glasse,
born and raised in Hexham, produced the first known printed recipe
for modern currey in Glasss Art of Cookery in 1747
18/ Prince Axel of
Denmark first met Edward Palmer at the Empire Exhibition at Wembley
on May 2nd 1924. When Palmer opened Veeraswamys in London the
Prince visited and was so entranced he ordered a case of the royal
lager Carlsberg to be delivered each year, thus making
lager the drink of choice in Indian restaurants for many years to come.
19/ Biryani was
brought to Hyderabad by the invading army of Aurangazeb under Khaja
Abid, the father of the first Nizam. The dish was a ready-to-eat food
for the soldiers during time of war.
20/ Korma is a
greatly misunderstood curry. Korma is slow cooking or
braising rather than meaning a mild curry as it has become
accepted in Britain. It can actually be very mild or fiery hot, with