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National Curry Week 2011 - Winners World Poppadom Tower Challenge : Despite several valiant attempts the record remains with Indian Ocean, Ashton under Lyne at 1075 set earlier this year. Samosa Speed Challenge : Once again the current record held by Nirmala Chudasama from 2009 still remains. Best Signature Dish 2011 : This year's event brought forth hundreds of entries from chefs around the country and a few from members of the public showing the innovation and quality in the industry. After careful consideration the judges chose the following : (click here to view pdf of finalist entries) Best Signature Dish(Innovative) 2011 Winner - Chef Aswani Kumar, Mango Lounge Windor Pan seared chilli and chive scallop with orange masala dip Runner Up - Chef Stephen Gomes, Moksh Cardiff Mini Spicy Galawati Fillers 3rd Place - Chef Praveen Gupta, Babur SE23 Coffee crusted canon of lamb with crushed, smoked aubergine and wild rice. Best Signature Dish(Traditional) 2011 Winner - Chef Sunil Sinha, Massala Cobham Dal Makhani Runner Up - Chef Ashwani Kumar, Mango Lounge Windsor Jardaloo Sali boti 3rd Place - Chef Jiwan Lal, Cinnamon Culture Bromley Goat Vindaloo Curry Bard 2011 We had great fun with this competition and the entries were many and varied. The top two poems can seen (click to Poem to Curry). Winner - Daniel Ford SE10 Runner Up - Rachel Gough Customer Restaurant of the Year 2011 The entries for the 2011 title were amazing but one stood out from the rest with thousands of email checkable votes and that is : Winner : Shimla Spice, Keighley Anjali Pathak of Patak's presents the award BEST CHUTNEY CHALLENGE 2010 This event produced some really exciting entries and a panel of senior schoolteachers with considerable experience of eating out were assembled to judge. It was decided that the Challenge should be broken down into two sections due to the wide range of entry styles : The finalists were Chilli Fusion, Saltaire ; Massala Cobham ; Mango Lounge, Windsor ; Babur London SE23 ; Brilliant, Southall ; Chilli Pickle, Brighton. Winner (Traditional) Brilliant Southall with its tangy, fiery Tamarind Chutney Winner (Innovative) Chilli Pickle, Brighton with its Red Chilli Jam deemed by the judges to be one of the most versatile creations they have ever tried – even with mini doughnuts!) and a commendation for their Ginger Chutney World Poppadom Record 2010 (New record for Indian Ocean in 2011) Poppadom Express, Southampton Poppadom Express broke the 2008 record in 2009 in a friendly competition between City councillors and parliamentary candidates Royston Smith and Jeremy Moulton, pictured below. They joined forces with Steve Fry and Rashmi Chande from Southampton and Fareham Chamber of Commerce to take on the challenge at Poppadom Express. The competition was won on behalf of Poppadom Express by the City Council team who obliterated the restaurant's record of 230, a national record in 2007, as well as the current UK record of 282 by piling up a whopping 450 poppadoms into a static tower. Aazaz Khan and his Poppadom Express in Southampton broke his own 2007 record and the 2008 record with a whopping 450 in a friendly challenge covered by the Daily Echo. SAMOSA SPEED CHALLENGE 2010 Record Holder: Nirmala Chudasama (2009 record still remains) Nirmala Chudasama, contested the Samosa Speed Challenge at Tiffinbites, St Paul's, where she prepared a whopping 80 samosas in a staggering 10 minutes. Gulu Anand of Brilliant in Southall was second with 50 samosas. Best Signature Dish (innovative) 2010 Winner : Chef Sunil Sinha Massala, Cobham with Monkfish with Pepper Sauce & julienne potato RECIPE Preparation Time - 30 Minutes - Cooking Time - 45 Minutes - Serves - 4 Ingredients Monk Fish - 2 Fillets, 200gm each Onion - 500gm Tomato - 125gm Chopped Ginger - 2gm Chopped Garlic - 2gm Ginger and Garlic Paste - 10gm Turmeric Powder - 3gm Garam Masala - 1gm Deli Chilli Powder - 3gm Coriander and Chilli Powder - 2gm Vegetable Oil - 30ml and for frying Tamarind - 40gm Coconut Milk - 200ml Coconut Milk Powder - 50gm Mustard Seed - 1gm Curry Leaves - 1gm Salt - To Taste Potato - 30gm Pepper Sauce Preparation Time - 10 Minutes Cooking Time - 35 Minutes Serves - 4 Ingredients Red Capsicum - 200gm Crushed Black Pepper - 2gm Sugar - 20gm Salt - to taste Olive Oil - 10ml Vinegar - 200ml Method Peel and slice the onion, wash and chop the tomato, soak tamrind in water. Put sliced onion in a handi, add chopped ginger, garlic, ginger and garlic paste, turmeric, chilli powder, coriander and cumin powder, chopped tomato, salt and oil. Mix it well and put on the fire. Cook it until onion is tender and tamarind pulp. Cook it for 5 minutes, add coconut milk and coconut powder, cook it until oil separates the gravy. Heat oil in a pan, put mustard seed and curry leaf in and tempered the sauce. Cut monk fish into chunks; add salt, oil and a pinch of turmeric powder, deep fry it and ad in gravy. Make the juliennes of potato, fry it for garnish.         Method Wash the red pepper, slice it and put in a handi, add crushed black pepper, sugar, salt olive oil and vinegar. Put in the handi on fire, bring it to the boil, reduce the vinegar and cook it till black pepper becomes tender, cool it and grind it. BEST SIGNATURE DISH (Innovative) 2009 Winner: Kunal Mehta -Vama, London with a LOBSTER KEDGREE Best Signature Dish (classic) 2010 Winner : Chef Ashwani Kumar, Mango Lounge, Windsor with Chettinad Chicken from South India RECIPE (4 persons) Ingredients Chicken thigh lean boneless - 720 gm Chettinad Masala - 10 gm (aniseed, black pepper, clove, red chilli whole, cardamom, corianderseeds, cinnamon stick) Tamarind - 100 gm Lemon juice - 30 ml Turmeric - 1 tsp Oil - 150 ml Mustard seeds - 20 gm Curry leaves - 20 gm Onions - 400 gm Garlic - 30 gm Tomatoes - 400 gms Ginger - 30 gm Green chilli - 30 gm Coriander powder - 1 tsp Salt - To taste Red chilli powder - 1 table spoon Black pepper - 1 tsp crushed Fresh coriander - 2 table spoon Coconut milk - 3 table spoon Method Marinate the chicken with salt, chettinad masala, turmeric, lemon juice for half and hour. Heat pan add oil, add mustard seeds, let it crackle, add curry leaf, cook, add chopped onions and garlic and cook until light brown – add tomatoes, and all ingredients and chicken and cook on slow fire for 20 minutes and serve with rice or bread. BEST SIGNATURE DISH (Classic) 2009 Winner: Chef Ashwani Kumar - Mango Lounge, Windsor Lal Maas (a fiery hot lamb dish from north of India) CUSTOMER RESTAURANT OF THE YEAR 2010 Winner: MASSALA, COBHAM, SURREY Won last year by Brilliant in Southall, this title is the only one in Britain that is totally based on the opinion and enthusiasm of customers. This year votes poured in the tens of thousands with several restaurants having 1000 votes or more. The clear winner for 2010 is the very exciting Massala in Cobham with a fantastic kitchen and front of house team under Executive Chef Sunil Sinha. The food is exciting and cutting edge but still wholesome and the service exemplary blending friendliness, politeness and knowledge. Massala customers obviously agree shown by the shear number of votes received both collected by the restaurant and via email   Copyright 2011 - The Federation of Specialist Restaurants