This week is National Curry Week in the UK. Is there a better excuse to babble about Britain’s favourite dish?
South Asian restaurants and takeaways are embedded in British culture. However, curry is not an authentic South-Asian dish, it is a British creation designed to modify South Asian dishes to meet British tastes. The word “curry” is also British.
South Asian cuisine became popular in Britain because of colonialism. From the seventeenth century, the East India Company traded with India, Pakistan and Bangladesh. Many South Asians journeyed to Britain on the trade ships. Some stayed in Britain and set up food shops in the ports to feed the many sailors who wanted to eat the food they missed from home. Those who worked in the higher echelons of the company also developed a taste for South Asian food and brought back South Asian cooks to recreate their favourite meals in Britain. Â
South Asian Restaurants in Britain
While restaurants serving South Asian cuisine took off in the 1970s following an increase in immigration to the UK, these food establishments have been around for a lot longer.
The first Indian restaurant was set up in 1810. Sake Dean Mahomed opened the Hindoostane Coffee House in George Street, London. His restaurant served English food with an Indian twist. Mahomed sold the business after only one year, but it remained open until 1833.Â
The oldest surviving South Asian restaurant is the Veeraswamy in London. In 1926, Edward Palmer founded the restaurant to honour his great-grandparents, a British general and an Indian princess. In the 1930s, the Veeraswamy was the place to be seen and is still patronised by the rich and famous today.
Most Popular Curry Dishes in the UK
According to Plyvine Catering, this includes:
- Balti – marinated meat (chicken, lamb, or prawns) or vegetables cooked with a blend of spices, garlic, ginger, tomatoes, and (bell) peppers. This dish has Pakistani influences and was developed in Birmingham. It’s served in a steel bowl pan, known as a Balti dish, that it’s cooked in.
- Biryani – long-grain Basmati rice cooked with aromatic spices, marinated meat (chicken, lamb, or beef), or vegetables.
- Dhansak – a sweet and sour curry. The sweetness comes from jaggery or sugar and the sourness from tamarind or lemon juice.
- Jalfrezi – this has a rich and tangy taste, achieved using tomatoes and chilli peppers. It’s a lovely, mid-heat curry.
- Korma – this includes marinated meat (chicken, lamb, or beef), vegetables, or paneer (Indian cheese) cooked in a creamy sauce made from yoghurt, cream, ground nuts, and aromatic spices like cardamom and cinnamon. It’s nice and mild for those who don’t like the fiery stuff.
- Madras – Madras is all about the heat, with a bold and spicy flavour that’s tempered by the creamy coconut milk or cream. A bit too hot for me, I’m afraid.
- Rogan Josh – offers a rich and slightly smoky flavour, with a hint of sweetness from the tomatoes and warmth from the spices.
- Saag – made from cooked and pureed leafy greens (saag), often combined with other vegetables or paneer (Indian cheese). It’s seasoned with garlic, ginger, and spices.
- Tikka Masala – this combines marinated and grilled chicken pieces served in a creamy tomato-based sauce, enriched with spices like garam masala, cumin, and coriander. Another milder option for the less adventurous.
- Vindaloo – Vindaloo is known for its intense heat and bold, tangy flavour from the vinegar and spices. It’s one of the hottest curries, so brace yourself for a fiery experience. I’m not brave enough to try one.
My Favourite Curry
While I love a Rogan Josh, my favourite curry is not on the list. My local curry house serves South Indian Garlic Achari. It’s a delicious medium-heat curry of chicken tikka pieces cooked in a very thick, tangy garlic sauce with fried onions, spices and coriander (cilantro). I like to eat it with a serving of pilau rice and naan bread – delicious. To celebrate National Curry Week, I will, however, be having a Balti.
Do you like curry, and what’s your favourite dish?
