Twenty years ago, a gentleman called Peter Grove created the National Curry Week. As well as being passionate about curry, Peter also was a food journalist, historian, sport journalist and writer.
He wanted to celebrate Indian cuisine and the UK’s incredibly diverse culture and the event over the years has grown considerably - working towards raising awareness of local Indian restaurants and getting involved and fundraising in the local community.
He sadly passed-away in 2017, but left a great legacy and also lots of myths still out there!
FIVE MYTH-BUSTING FACTS ABOUT CURRY
1 "You can’t eat healthily at a curry restaurant."
Tandoori tikka is one of the healthiest dishes in the world - simply skewered meat baked in a dry oven that tastes so good because it’s marinated in herbs and spices.
Eat it with boiled rice to keep down the calories and if that’s a bit dull, ask for some garam masala on the side which you can mix in to spice it up!
NOTE: We use only use fresh herbs and quality spices in our marinade and like nearly everything we serve, is made in our kitchens from scratch.
2 "Lager beats the heat."
Lager doesn't beat the heat from spices and chillies - but tastes very good.
NOTE: Keep drinking it. Thank you!
3 "All Curries Are Spicy."
Whilst we're proud to admit that some curries are really spicy, some curries aren't spicy at all.
That's the beauty of a quality indian cuisine - there's something for everyone and dishes such as a korma or tikka masala are two of the mildest (and most popular in the UK) dishes to enjoy.
If you don’t like spicy food, that shouldn’t stop you enjoying a decent curry.
NOTE: Because we make our dishes fresh to order, we'll always try to be accommodating in any particular requirements you have (including "turning up the heat more!")
4 "All Indian Food Contains Curry Powder."
