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2006-7 | Press Menu | Main Menu |         1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) Press Brief - 1 - Subject: World Hunger Press Brief- 2 - Subject: Curry for Health Press Brief - 3 - Subject: Curry & Food Briefs Press Release - Poppadum Survey & curry statistics 2007 Press Release - Recipes     Press Release - Brits are no Poppadummies Press Release - Indian Ocean gets into Curry Week Press Release - Longest Kebab World Record Press Release - Big Five O for Dec Press Relase - Bombay Mix competition for Bradford 2007 Press Release - Hunting for a "60 Year Dish" 15/10/07 Press Release - Countdown to National Curry Week 18/10/07 Press Release - King & Queen of Spice 30/10/07 Press Release - New Poppadom Tower Record Set 22/11/07 For further information on any of the releases: National Curry Week/National Eating Out Week : Peter or Colleen Grove Tel : 020 8399 4831 e-mail groveint@aol.com PRESS BRIEF - 1 Subject : World Hunger (Figures are based on information from United Nations, Brown University and other specialist official sources) QUOTES: “Humanity has made great progress over the last decade. From mapping the human genome to instantaneous global communication, great leaps have been taken. Yet a great human tragedy still afflicts our world. Today, over 800 million men, women and children are denied the most basic human right of all ; the right to food”. United Nations Secretary-General Kofi Annan - 16 October 2000    “Each year over 40 million people die from hunger and hunger-related diseases. This figure is equivalent to more than 300 jumbo jet crashes a day with no survivors, almost half being children”. GAIA - An Atlas of Planet Management   “On average the 826 million chronically hungry people worldwide lack 110 to 400 kilocalories per day - i.e below the minimum amount of dietary energy they need to maintain body weight and undertake light activity” United Nations Food & Agriculture Organization   * In many developing countries women have poor nutritional status and yet are often more vulnerable than men to malnutrition because of their different physiological requirements. In most cases, a woman requires a higher intake of vitamins and minerals in proportion to total dietary energy intake than a man. When women are pregnant or lactating, their foods need to be even richer in energy and nutrients. * In 1996 the World Food Summit set a goal of cutting the number of undernourished in the world to 400 million by 2015. This target has already been put back 15 years to 2030 as there has essentially been no change in numbers since 1995. * The United Nations official figures quote 826 million chronically undernourished men, women and children at or below starvation levels. Of these 520 million are in Asia and 200 million in sub Saharan Africa. Dr Robert W. Kates, first Director of the Feinstein World Hunger Program at Brown University in America puts the figure even higher at 1 billion - almost one in six of the world’s population. *  In 1900 the world population was 1.65 billion * In 1927 2.00 * In 1960 3.00 * In 1974 4.00 * In 1987 5.00 * In 2000 6.06 * By 2020 the world population will be 7.50 (est) * By 2050 8.91 (est)   IT MAKES YOU THINK :  The number of chronically undernourished in the world today equals :- *The entire population of the world just 250 years ago.  * The same as 10,000 Wembley Stadia full to capacity.  * 113 times the population of Greater London.  *14 times the entire population of the United Kingdom.  *2.2 times the entire population of the European Union. Compiled by menu2menu.com - March 2002  ---ENDS--- Back to top PRESS BRIEF - 2 Subject : Curry for Health Indian food is often portrayed as unhealthy and quantities of deep fried dishes and breads or popadoms can sometimes support this comment. However, science is beginning to realise the many health values of the main ingredients of curry such that a good curry, well produced could well be called ‘health on a plate’. Chilli - main ingredient is capsiacin and is know as a powerful pain killer and antioxidant helping to combat heart attack and stroke and even extends blood coagulation time. Capsiacin has an affinity for fat so it may well be helpful for weight control. Coriander - another antioxidant, countering blood pressure and the formation of free radicals which trigger cancers. Cumin - antioxident once again, having a beneficial effect on blood pressure and heart rhythm. Ginger - high in vitamin C and a powerful antioxidant and anticarcinogenic. Also helps eliminate toxins from the body. Fenugreek - higher in folic acid (very important for pregnant women) by weight than dried yeast or liver. Garlic - known to declog veins and arteries since pre-history. Antibiotic, antifungal, bactericidal, lowers cholesterol and helps prevent heart attacks and strokes. Onions - help prevent stomach cancers - ingredient quercetin deactivates carcinogens and tumours and reduces high blood sugar levels and promotes ‘good’ cholesterol. Tomatoes - decreases risk of prostate cancer - the ingredient lycopene is a powerful antioxidant. Compiled by menu2menu.com from ‘Curry, Spice & All Things Nice - the what - where - when’ by Peter & Colleen Grove and available free online courtesy of Kingfisher Premium Lager Beer at www.menumagazine.co.uk/curryspice.html Back to top PRESS BRIEF - 3 Subject : Curry & Food Briefs * ELECTION TIP? An Emperor of the Shang Dynasty (1520-1030BC) held food in such high regard that one of his 2000 cooks was elevated to the position of Prime Minister. * The Prophet Mohammed said ‘If you knew the value of fenugreek, you would pay its weight in gold.’ It has been claimed as a cure for impotence and an aphrodisiac through history and modern chemical analysis has detected the presence of diosgenin that acts in a similar way to the body’s own sex hormones. * Coriander was used as a love potion in the Middle Ages and is mentioned in 1001 Arabian Nights as a love herb. The Ancient Chinese believed it brought immortality. * CURRY IS ENGLISH? The first real English cookbook was written in 1390 by the cooks, physicians and philosophers of Richard II. They produced 296 recipes under the title of ‘Forme of Cury’. Cury was the Old English word for cooking derived from the French cuire - to cook, boil or grill - hence cuisine. So when the English merchants landed at Surat, India in 1608 the word ‘cury’ had been part of the English language for well over two hundred years. * An estimated 23 million portions of chicken tikka masala are served in Indian restaurants in Britain a year - enough to feed a full capacity Wembley Stadium two meals a day for over two months.   * In 1846 William Makepiece Thackray wrote a ‘Poem to Curry’ in his Kitchen Melodies. (copy available on request). * The tandoor first came to Britain in the late 1950s after first appearing at the Moti Mahal restaurant near The Red Fort in India in 1948 * In 982 AD in the reign of King Aethelred II, German ships coming up the Thames to trade at London Bridge had to pay a special Christmas and Easter tax in black peppercorns. * The hot red pepper (chilli) was discovered by Christopher Columbus in Santa Domingo in 1492. The Portuguese introduced it into Cochin and Calicut in South India in 1501 where it was called the Goan Pepper. * The curry powder invented along the lines of garam masala in India in seventeenth century was very similar to ‘kitchen pepper’ so popular in English recipes of the time consisting of ginger, pepper, cloves, nutmegs, and cinnamon. * Chilli is the most popular spice in the world today. There are 1600 varieties of the plant and the heat ranges from the sweet bell pepper (0 Scoville units) to the naga jolokia from Assam (850,000 Scoville units). This is so hot it is used for tear gas. * Ingredients in chilli make it a natural antibiotic and a powerful painkiller as well as helping to relieve arthritis and painful joints. * When you last added Worcestershire sauce to your food you may not have been aware you were eating ‘devil’s dung’. That was one of the original names for asafoetida. one of the ingredients in the concoction created by Mr Lea and Mr Perrins. * The interest in spicy food from India in Britain began to disappear after the Sepoy Mutiny in 1857 and the founding of the India National Congress in 1885. By the early 1900s British goods were being banned in India and thus, temporarily, ended the love affair with Indian cuisine in favour of French. * The word ‘restaurant’ was first used in the early sixteenth century by Clement Marot to refer to a group of fortifying meat broths. It was not until Boulanger started selling broths from his own premises to avoid the Guild monopoly in 1765 that the word came to have its modern meaning.  Compiled by menu2menu.com from ‘Curry, Spice & All Things Nice - the what - where - when’ by Peter & Colleen Grove and available free online courtesy of Kingfisher at www.menumagazine.co.uk/curryspice.html   January 2007 The average Brit spends a staggering £51,000 in his or her lifetime - on curry! 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. 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. One in 10 Brits eat curry out at least once a week, with men twice more likely to head out for a curry session than women. 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. 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. A quarter of men admitted to delving in the fridge the morning after to get a cold curry fix. It is very much a case of "plus ca change" as the results of the new survey very much reflect a similar national survey carried out by Patak's Real Curry Restaurant Guide over ten years ago in 1996. The survey also revealed that we are not above carrying out the odd 'curry con'. One in 10 people confessed to passing off curry made from a jar of cook in sauce as their own culinary creation at a dinner party, with the South West region being the worst offenders. But whether made from scratch or bought, curry, according to the survey, still proves the nations most desired dish, with 90 per cent of Brits saying they feel happy and content after eating curry. John Sewell, spokesman for www.OnePoll.com, said: "It's incredible how much money we spend on curry in our lifetime. "We've obviously got a taste for the spicy stuff and the survey goes to show that curry really has become a staple part of our diet." 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 Back to top New Poppadum Survey Top ethnic food and drink website www.menu2menu.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% The average selling price of a poppadum is 60p although the range is 40p-£1.50 and the derived income is very important to the restaurants.

RECIPES KEBAB BUTTER MASALA (by Monish Gujral of Moti Mahal, Delhi) Ingredients for the Kebabs- Minced lamb- 500 gm Egg, beaten- 1 Onion , finely chopped- 1 Green chillies, finely chopped- 2 Red chilli powder- 5 tsp Ginger, chopped- 1tsp Garam masala- 5 tsp Salt to taste Green coriander chopped- 2 tsp Lemon cut into wedges-1 Method to cook the kebabs- Combine all ingredients except last two in abowl Divide the mixture equally in 16 balls . Skewer each ball and with wet hands make 2"long kebabs along with the skewer Put the skewers in the tandoor or preheated conventional oven pre set at 350 deg cfor 7-8 minutes Take them out brush them with oil turn around and cook again Take out from skewers and keep aside. These also can be served as a snack -arranged on a platter garnished with chopped coriander and lemon wedges &ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;. For the masala- ------------------ Refined oil- 2 tbsp Onion chopped- 1 Ginger-garlic paste 2 tbsp Cumin powder- 1 tsp Coriander powder- 1 tso Turmeric powder- 1tsp Red chilli powder- 2 tsp Garam masala- 1 tsp Salt to taste- Green chilli sliced- 2 Tomato puree - 300 ml Lemon juice- 15ml Butter-50gm Fresh double cream- 100 ml Green coriander chopped- 1 tbsp ----------------------------------------- Method for the masala- ----------------------------- Heat the oil in the wok Add onions and sauté till golden brown Stir in ginger garlic paste Add spices and salt Now add the seekh kebabs and stir for 3-4 minutes Add green chillies , tomato puree and lemon juice and stir for few minutes Now add butter . As the butter melts add cream and remove from fire Serve hot garnished with chopped corriander Just for starters&ldots;.(created by Chef Stephen Gomes of Cafe Naz Group) HARA BHARA KEBAB (SHALLOW FRIED MEDALLIONS OF SPINACH AND GREEN PEAS) Serves 4. Preparation time 30 minutes. Cooking time 20 minutes. INGREDIENTS BOILED PEAS 1KG SPINACH [PALAK] BOILED 400 GMS/2CUPS GINGER CHOPPED 20 GMS GREEN CHILLIES CHOPPED 10 GMS GREEN CORIANDER CHOPPED 10 GMS SALT TO TASTE RED CHILLY POWDER 3 GMS GARAM MASALA 3 GMS CHAAT MASALA 5 GMS BREAD CRUMBS 100 GMS CORN FLOUR 50 GMS OIL FOR FRYING METHOD 1. MASH THE PEAS AND BLEND THE SPINACH WITHOUT ADDING ANY WATER MIX THE PEAS, SPINACH PUREE, GINGER, GREENCHILLIES, GREEN CORIANDER, SALT, RED CHILLI POWDER, GARAM MASALA, CHAAT MASALA, BREAD CRUMBS AND CORN FLOUR THOROUGHLY. 2. DIVIDE INTO EQUAL PORTIONS AND SHAPE IN TO MEDDALLIONS. 3. HEAT OIL IN A WOK TO SMOKING POINT, DEEP FRY THE MEDALLIONS A FEW AT A TIME UNTIL CRISP AND GOLDEN ON BOTH SIDES. 4. REMOVE THE EXCESS OIL BY GENTLY TAPPING IT WITH TISSUE PAPER. 5. ARRANGE NEATLY ON A PLATTER AND SERVE HOT. ______________________________________________________   For a main dish try mouth watering JHINGA- E -NISHA. JHINGA- E -NISHA (KING PRAWNS) Serves 4. Preparation time 20 minutes. Marinate 2 hours. Cooking time 18 minutes. INGREDIENTS KING PRAWNS 12 CAROM [AJWAIN] SEEDS 5GMS GARAM MASALA 5 GMS GINGER, GARLIC PASTE 90 GMS LEMON JUICE 120 ML SALT TO TASTE TUMERIC [HALDI] POWDER 2.5 GMS/1/2 TSP CHILLY POWDER 5 GMS YOGHURT 480ML/2 CUPS METHOD 1. MARINADE THE PRAWNS WITH GINGER GARLIC PASTE, SALT, LEMON JUICE, CAROM SEEDS, YOGHURT, CHILLY POWDER, GARAM MASALA, SALT AND TUMERIC. KEEP ASIDE FOR TWO HOURS. 2. ARRANGE ON SKEWERS AND COOK IN THE TANDOOR OR GRILL UNTIL HALF DONE, ABOUT 15 MINUTES. 3. BASTE WITH BUTTER OCCASIONALLY AND COOK FOR ANOTHER 3 MINUTES. 4. REMOVE FROM SKEWERS AND ARRANGE ON PLATTER. SPRINKLE CHAAT MASALA.   _____________________________________________________________________ And finally indulge yourself with ZAFFRANI CHOCOLATE MOUSSE! ZAFFRANI CHOCOLATE MOUSSE (MELTED CHOCOLATE FLAVOURED WITH SAFFRON) Serves 4. Preparation time 15 minutes. Cooking time 15 minutes. INGREDIENTS CHOCOLATE SLAB 100 GMS COCOA POWDER 100 GMS SUGAR 100 GMS DOUBLE CREAM 120 ML SAFFRON 5GMS CINAMON POWDER 4 STICKS/10 GMS GELATINE 20 GMS CORNFLOUR 40 GMS WATER 500ML   EGG WHITE 2   METHOD 1. BLEND TOGETHER THE CHOCLATE SLAB, COCOA POWDER, SUGAR, CREAM (4TSPN), GELATINE, CINAMON POWDER, CORNFLOUR, SAFFRON AND WATER. 2. COOK ON LOW HEAT TILL IT REACHES A SAUCE LIKE CONSISTENCY. 3. REMOVE FROM HEAT AND ALLOW TO COOL. PASS THROGH A MUSLIN CLOTH AND KEEP ASIDE. 4. BLEND IN THE BALANCE CREAM AND THE EGG WHITES. POUR INTO CHAMPAGNE GLASSES AND KEEP IN A REFRIGERATOR TO ALLOW TO SET. 5. SERVE CHILLED WITH CHOCLATE FLAKES AND CINAMON STICKS.

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BRITS ARE NO POPPADUMMIES (New survey gives all the latest curry facts & figures)   Almost a third of Britain's curry lovers crunch down more than two of the luscious super crisps with their meal according to the latest survey by National Curry Week organisers, Menu Magazine. National Curry Week 2006, to raise funds for Oxfam, kicks off on Sunday 22nd October sponsored this year by Cobra Beer Ltd and the latest annual survey of the curry scene offers some interesting facts. On the poppadum scene 28% of over 1000 people surveyed said they go for 2 plain poppadums with their meal. 32%, however claim consumption of over 2 plain and another 22% went for 2 or more of the spicy variety. When it comes to drinks with our Indian meals it seems 15% of us go for the traditional lassi whilst 16% have moved to wine as the best accompaniment. Top of the charts, however, is National Curry Week sponsor Cobra at 23% with Kingfisher registering 18%. With other beers registering 13% beer remains the main drink of choice in Indian restaurants. As far as the most popular dish goes, it is no surprise that Chicken Tikka Masala(CTM) is still the British number 1 at 20% but the trend towards regional dishes is shown with the 'Other' category is second place with 16% beating Chicken Jalfrezi into third at 14%. Close up is Biryani at 13%, Balti and Chicken Dhansak, both at 10%. Considering some 65% of 'Indian' restaurants in Britain are in fact owned by Bangladeshis it was expected that Bangladeshi food would top the favourite cuisine poll. 31% of those polled went for Bangladeshi but Punjabi gave it a good run at 23%. Kashmiri, creators of the balti, grabbed third with 12% with the increasingly popular Goan/South Indian at 11% The popularity of Indian food in Britain proved to be as great as ever when the survey asked for favourite main course dish. A huge 36% went for CTM with the perennial Spaghetti Bolognese second with 15%. Pizza could only manage 9%, Chicken Chow Mein 3%, Fish & Chips 5% and Chilli 8% but the traditional Sunday Roast also claimed a respectable 8% of votes. Jamie Oliver will undoubtedly be happy to note that Burgers could only scrape a measly 1%. From 22-28 October Britain's curry lovers will once again be celebrating National Curry Week, washed down by a cold Cobra no doubt, and raising much needed money for Oxfam's relief operations in South East Asia. 18/10/2006

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INDIAN OCEAN GETS INTO CURRY WEEK A Week for Curry Lovers If you needed an excuse to eat Indian food, you've got it. It's National Curry Week in the UK and the Indian Ocean Restaurant team are busying themselves with activities like building the tallest stack of poppadoms to raise money for Oxfam, a special prize for the winner of who can guess how many poppadoms we can stack without them falling over. There is a special Oxfam Charity Appeal Dinner on Thursday 25th October 2007, serving a tantalizingly delicous 5-course meal for all the 007s' and their guests. An exclusive James Bond Theme Night for the Indian Ocean Diners. The aim is to get people to contribute £1 every time they eat curry in a restaurant this week for Oxfam's relief work in India and Asia. Peter Grove of Menu, said: "Our figures show 23 million people are eating out on a repeat basis in Britain every year. We are a nation of ethnic cuisine lovers in general, of which curry is top." So if you want to do a good deed while stuffing your face, eat a curry this week. And then next week, try cooking one at home. Oxfam Charity Appeal Oxfam has worked in South Asia for more than 50 years. The focus of our programme in this region is to help both the poor and the vulnerable, and the funds raised during National Curry Week will support the following projects the River Basin Programme and the 'We Can' Campaign. The Ganges/Brahmaputra River Basin is one of the most disaster-prone regions in the world. Many of the 180 million people who live here are poor. Each year millions face losing their homes, crops, animals, livelihoods, and even their lives in floods caused by the monsoon rains, which fall from June to September. During this time, the region receives more than 80 per cent of its annual rainfall. The River Basin Programme, which was launched in 1999, helps to reduce homelessness, casualties, and the loss of possessions and livelihoods that occur during the monsoon floods. It also helps ensure that people's lives and their abilities to earn a living are disrupted as little as possible. The programme provides safer places for people to shelter during floods, as well as boats and safe roads for reaching the shelters. Food storage, clean drinking water and good sanitation are provided and are available all year round The 'We Can' Campaign to end all violence against women(Afghanistan, Bangladesh, India, Nepal, Pakistan, Sri Lanka) Violence against women is the most pervasive and least-recognised human rights violation in South Asia. One in every two women in the region experiences violence in her daily life. Social, cultural, political, economic and legal factors in the region combine to leave women vulnerable to community-adapted violence. This popular campaign aims to mobilise a large number of individuals, and communities to accept responsibility, and act together to prevent violence against women. Supporters will challenge and help to change attitudes and practices. The We Can campaign aims at work with large numbers of organisations, individuals, institutions and corporate bodies at national and regional level. National Curry Week Oxfam Appeal Guests arrive for 'Drinks Reception' and are greeted by our James Bond girls. The Lounge will be showing Casino Royale on the supersize screen and James Bond Movie Stills mounted on large free standing clapperboards and general helium filled balloon decoration. The main dining room tables are decorated with a James Bond Style Centrepiece with five helium filled balloons spilling from the middle and are complimented with table confetti. Two James Bond Standees guard the doorway setting the theme for the evenings dinner and entertainment. After dinner entertainment will start with the Bond Fun Money being distributed amongst the guests to try their luck at the 'Fun Casino Royale' There will be gaming tables for all the 007 agents and their guests and will be able to enjoy both American Roulette and Blackjack. After gambling it's time to turn the music up and enjoy the last hour or so dancing the evening away. An altogether action packed evening for a very worthwhile cause, Oxfam helping to overcome poverty and suffering around the world. Indian Ocean Stamford Street East, Ashton Under Lyne, Tameside OL6 6QH Tel : 0161 343 3343 Menu Aloo Papdi chaat Dahi bhalay   Lahori fish, chicken shashlick tikka, lamb chops platter   Chinoti khunna, Chicken khara massalla Shab daig Bindi Palak paneer   Variety of rice and kulcha bread   Kheer Gajjar halva Cheese board 21/09/2007

LONGEST KEBAB WORLD RECORD FOR CAFE SPICE NAMASTE The Sun newspaper was on hand to watch top chef Cyrus Todiwala and his team set out to sent a new world record for the longest kebab. The challenge brought with it several problems such as where to cook a monster kebab how to stop it breaking up. The kitchen team led by Cyrus and his longtime Head Chef Angelo carried a dry run the night before and then at lunchtime on the Friday of National Curry Week they set to with blow torches and a long metal pipe. Using the very best organic lamb and liberal spicing, the five man team gradually built the kebab around the piping, cooking it with the blow torches. After about 45 minutes a kebab of some 8 feet had already been produced but Cyrus wanted more. One problem! - the length of the pipe had been reached so they very careful, the team had to wiggle the pipe out without breaking the kebab. Then the building began again and soon the width of the room meant the team would have to call a halt otherwise they would not be able to remove the pipe to claim the record. After 1 hour 10 minutes a magnificent beast of a kebab was complete and with infinite care the pipe removed. Cameras and eyes craned over the tables as the tape measure stretched and stretched to read a fantastic 428 cms or some 14 feet. But was it eadible. The Sun had bought along their eating expert Lup to see if he could gobble the monster down in one sitting but after 10 minutes and 1 metre 8 cms into his mouth he had to call it a day whilst declaring the taste to be fantastic. Within minutes everybody watching had claimed their taste of the world record kebab and it was no more. Cyrus and his team now go into the history books having helped immeasurably to bring attention to National Curry Week and its aims. 27/10/06

BIG FIVE O FOR DEC On 29th October Dec McSweeney reached the big five-O. To help him celebrate, loads of his friends gathered on the Saturday to drink all his beer and eat all his food. Neighbour Christine and her sister Shirley prepared a fabulous selection of curries, and our American friend Larry chipped in with some Western-style barbecue fare. Cowboys and Indians! The event raised nearly £300 for Oxfam and this was more than matched by a surprise donation from the US contingent - Pam, Nancy and Larry. And needless to say a wonderful time was had by all. Preparing the food. L-R Pam, Shirley, Christine, Philippa The lucky winner of the star prize, a beautiful painting donated by noted US artist Dennis Davis, was Trudi, seen here with Dec and Nancy, who brought the painting over 06/11/06

BRADFORD HOSTS UK'S FIRST EVER BOMBAY MIX EATING COMPETITION Bradford - based Regal Foods is calling upon local spice junkies to push their taste buds to the limit by taking part in a spicy Bombay Mix eating competition during this year's National Curry Week (October 21st - 27th) to celebrate Indian food and culture in the UK. All proceedings raised will be donated to the Oxfam South Asia Earthquake appeal. The competition is set to kick off on Saturday 27th October at Café Regal on White Abbey Road. Brave volunteers will be signing themselves up to see who can eat the most Bombay Mix in 60 seconds. The winner will be crowned King or Queen of Spice 2007 and will walk away with the ultimate prize of a year's supply of the fiery snack, as well as cash prize and a slap-up VIP meal for six at Café Regal. Younis Chaudhry, Chief Executive of Regal Foods said: "National Curry Week is a great event that highlights the unique array of traditional Indian foods, both sweet and savoury, that can be enjoyed by all. Anyone who thinks they are up to the Bombay Mix challenge can be assured that there will be plenty of glasses of water on hand throughout so get in touch and register your place today." Younis added: "We ask those wishing to enter to donate £5 and, combined with other activities during National Curry Week, we hope to raise a substantial amount of money for to the Oxfam South Asia appeal which aids underprivileged families hit worst by the floods by providing clean water and sanitation". Those wishing to take part in the Bombay Mix eating competition on Saturday 27th October need to register their place by 17th October to avoid disappointment. To obtain an entry form email: Imhotstuff@golleyslater.co.uk or call 0161 832 7178. 24/09/07

PRESS RELEASE 15/10/07 HUNTING FOR A "60 YEAR DISH" The tandoor, was first introduced to restaurants by the Moti Mahal in New Delhi in 1947/8. In fact this can be seen as the birth of Chicken Tikka Masala in its original form of Butter Chicken. Lala Kundan Lal Gujral first set up in Peshawar in 1920 but came to Delhi in 1947 to set up Moti Mahal. He worked with a local man to produce the first restaurant version of the tandoor and invented tandoori spice mix for tandoori chicken -ground coriander seeds, black pepper and mild red pepper. Called Murg Makhani in Hindi, Butter Chicken originated at the Moti Mahal restaurant in Old Delhi. Famed for its Tandoori Chicken, the cooks there used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then tossed around with the tandoor-cooked chicken pieces and presto - Butter Chicken was ready! The leftover dish appealed to Delhites and was quickly lapped up by the rest of the world. So impressed was India's first Prime Minister Jawaharlal Nehru by Kundal Lal's dishes that Moti Mahal became a permanent fixture in all his state banquets. Legend has it that when former Soviet premier Nikita Kruschev was asked what he liked about India, he replied, ''Taj Mahal and Moti Mahal''. When the Shah of Iran came on a state visit to India, the Indian Education Minister Maulana Azad told him that coming to Delhi without eating at Moti Mahal was like going to Agra and not seeing the Taj Mahal. After Nehru, his daughter and then Prime Minister Indira Gandhi continued the relationship with Moti Mahal. So fascinated was she by the food that at the wedding of her younger son Sanjay Gandhi, Moti Mahal specialties dominated the dinner. Kundan Lal Gujral, a larger-than-life figure whom people still remember for his immaculate Pathani suits, handlebar moustache, love for good whisky and the favours he dispensed because of his proximity to Indira Gandhi, would personally serve his guests. His wife would begin each day grinding the masalas, a closely guarded secret, that went into the signature dishes. His son Monish and grandson Ashim keep the Moti reputation alive. As the Indian restaurant industry in Britain developed, the dish was given a "British twist" in the late 1950's early 1960's to become one of Britain's national dishes, Chicken Tikka Masala, beloved of Robin Cook et al. From National Curry Week 2007 to National Curry Week 2008 (October to October), organiser Peter Grove will be looking for a new "60 Year Dish" - a dish that will prove to be as popular as CTM to last until 2067. The competition is open to amateurs and professionals alike and the top 5 entries will be determined each month for entry to the Grand Final for a cash prize in October 2008. Entries can be submitted via the website www.nationalcurryweek.co.uk or direct to groveint@aol.com ENDS National Curry Week 2007 Main Sponsors : Cobra Beer, Commercial Express Insurance, Cono Sur Wines of Chile For further information or interviews contact Peter Grove 020 8399 4831 mobile 07760 407194 email : groveint@aol.com Amardeep Malik - Moti Mahal London 45 Great Queen Street London WC2B 5AA 020 7240 9329

18 October 2007 COUNTDOWN TO NATIONAL CURRY WEEK   This year National Curry Week 21-27 October 2007 celebrates the introduction of the tandoor into restaurants and the consequent creation of Butter Chicken, the forerunner to Chicken Tikka Masala 60 years ago. Lala Kundan Lal Gujral created Moti Mahal restaurant near The Red Fort that grew to a 400 seat restaurant from small beginnings and bcome a legend in its own lifetime. Opened in 1947 he was also said to have invented Butter Chicken which became Chicken Tikka Masala when it was taken to greater heights in Britain. He first set up in Peshawar in 1920 and trailed to Delhi in 1947 following the partition. Kundan Lal Buffet at Moti Mahal with CTM Kundan Lal Gujral, a larger-than-life figure whom people still remember for his immaculate Pathani suits, handlebar moustache, love for good whisky and the favours he dispensed because of his proximity to Indira Gandhi, would personally serve his guests. His wife would begin each day grinding the masalas, a closely guarded secret, that went into the signature dishes. Moti Mahal was the first to bake Chicken in a big clay oven - a sight common across villages for baking bread. It is said a gratifying meal is the ideal mixture of all three senses - sight, aroma and taste. He worked with a local man to produce the first restaurant version of the village tandoor and invented a tandoori spice mix for tandoori chicken -ground coriander seeds, black pepper and mild red pepper. Called Murg Makhani in Hindi, Butter Chicken originated in the Moti Mahal restaurant in Old Delhi. Famed for its Tandoori Chicken, the cooks there used to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then tossed around with the tandoor-cooked chicken pieces and presto - Butter Chicken was ready! The leftover dish appealed to Delhites and was quickly lapped up by the rest of the world. So impressed was India's first Prime Minister Jawaharlal Nehru by Kundal Lal's dishes that Moti Mahal became a permanent fixture in all his state banquets. In fact, when the Shah of Iran came on a state visit to India, the Indian Education Minister Maulana Azad told him that coming to Delhi without eating at Moti Mahal was like going to Agra and not seeing the Taj Mahal. So impressed was Nikita Krushchev with Moti Mahal food that he invited Kundan Lal to have a shop at an international trade fair in Moscow and after Nehru, his daughter and then Prime Minister Indira Gandhi continued the relationship with Moti Mahal. So fascinated was she by the food that at the wedding of her younger son Sanjay Gandhi, Moti Mahal specialties dominated the dinner. Grandson Monish Gujral entered the business in 1983 and has since built the business up to have 33 outlets promoting their specialist "tandoori trail" cuisine including a branch in London. His grandfather's signature dishes remain, some additions were made in the 1970s, some in the 1990s, but people blindly come and order the Butter Chicken, Maa Ki Dal and Roti. "It is difficult to tell them to try anything different," he said. Last year Upper crust magazine voted Monish Gujral`s Motimahal Delux Tandoori Trail Restaurant in Mumbai Nariaman point in the top ten restautrants of Mumbai. Dynamic as he is, Monish has written a book about his grandfather and has also opened an office in New York -USA for trading restaurant wares and for the expansion of his franchises in the west. During National Curry Week 2007 curry-lovers in UK are asked to celebrate the introduction of the tandoor and "Britain's favourite dish" in a restaurant or at home by remembering the needs of others and sending £1 per diner to Oxfam. Details for payment can be found on www.nationalcurryweek.co.uk. ENDS Recipe for National Curry Week from Monish Gujral of Moti Mahal : KEBAB BUTTER MASALA Ingredients for the Kebabs- Minced lamb- 500 gm ; Egg, beaten- 1 ; Onion , finely chopped- 1 ; Green chillies, finely chopped- 2 ; Red chilli powder- 5 tsp Ginger, chopped- 1tsp ; Garam masala- 5 tsp ; Salt to taste ; Green coriander chopped- 2 tsp ; Lemon cut into wedges-1 Method to cook the kebabs- Combine all ingredients except last two in abowl Divide the mixture equally in 16 balls . Skewer each ball and with wet hands make 2"long kebabs along with the skewer Put the skewers in the tandoor or preheated conventional oven pre set at 350 deg cfor 7-8 minutes Take them out brush them with oil turn around and cook again Take out from skewers and keep aside. These also can be served as a snack -arranged on a platter garnished with chopped coriander and lemon wedges &ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;&ldots;. For the masala- ------------------ Refined oil- 2 tbsp ; Onion chopped- 1 ; Ginger-garlic paste 2 tbsp ; Cumin powder- 1 tsp ; Coriander powder- 1 tso Turmeric powder- 1tsp ; Red chilli powder- 2 tsp ; Garam masala- 1 tsp ; Salt to taste- ; Green chilli sliced- 2 Tomato puree - 300 ml ; Lemon juice- 15ml ; Butter-50gm ; Fresh double cream- 100 ml ; Green coriander chopped- 1 tbsp ----------------------------------------- Method for the masala- ----------------------------- Heta the oil in the wok Add onions and sauté till golden brown Stir in ginger garlic paste Add spices and salt Now add the seekh kebabs and stir for 3-4 minutes Add green chillies , tomato puree and lemon juice and stir for few minutes Now add butter . As the butter melts add cream and remove from fire Serve hot garnished with chopped corriander

SPICE KING AND QUEEN CROWNED BY CAFÉ REGAL   Two of Yorkshire's hungriest people showed they could mix it with the best on Saturday when they triumphed in the UK's first ever Bombay Mix Eating Competition. Roany Penteado, from Leeds, and Bradford's Shazia Khan were crowned King and Queen of Spice 2007 after winning the event, which was organised by Bradford restaurant Café Regal as part of National Curry Week. In the competition, which raised hundreds of pounds for the Oxfam South Asia Earthquake fund, 12 contestants were given 60 seconds to eat as much Bombay Mix as possible. The winning twosome, who knocked back an eye-watering two pounds of Spicy Bombay mix and 16 glasses of water each, walked away with a £250 cash prize, a slap up VIP meal for six at Café Regal and a year's supply of the fiery snack. Younis Chaudhry, Chief Executive of Regal Foods, said: "The competition was extremely fierce and we're delighted with the response we have had from people all over Yorkshire. It has been great fun and we were able to raise a substantial amount for a worthy cause, and we look forward to Roany and Shazia returning to defend their titles next year."

NEW POPPADOM TOWER RECORD SET Poppadom Express Indian Restaurant in Southampton, has created a static tower of 230 poppadoms smashing the previous Poppadom Tower world record of 160 created in 2006 during National Curry Week. Restaurant owner Aazaz Khan said "we are delighted that the Daily Echo was with us to witness our triumph. Our team of chefs and staff competing with each other to create this tower were Dharam Singh, Mallick Khan, Pramod Kumar,Shiraz Khan, Istihak Ahmed." This competition was part of a drive to help raise much-needed funds for the world's poor and hungry in a fun, positive way with 'National Curry Week & National Eating-Out Week 2007.' Many restaurants across the country took part in a week of fundraising to help Oxfam tackle poverty and suffering across South Asia. 23 million adult diners who enjoy eating out in Britain each year are being targeted. National Eating-out Week took place from 21-27 October in 2007 with all proceeds going to Oxfam. It was operated in tandem with National Curry Week and enabled non-curry restaurants to join in the fun and fund raising. The basic idea for fund raising is simply to ask diners during Curry Week to ask for £1 per diner, which will go direct to Oxfam. Aazaz Khan, said "23 million of us eat out each year in the UK - the poor and malnourished do not. We will match every £1 donated by our customers in this effort to redress the balance." Daily Echo readers were able to log on to their website and enjoy a video of the Poppadom Express team breaking the record.