top of page


Even after 20 years of National Curry Week, there's still a lot of myths out there!

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!



1 "You can’t eat healthily at a curry restaurant."

A tandoori oven uses dry heat - one of the healthiest ways to cook.

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."

A very good tasting lager nonetheless!

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."

Just like The Spice Girls, some curries aren't really spicy at all!

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."

Recipe specific blends of spices is much more the truth!

‘Curry’ is synonymous with Indian food and ‘curry powder’ is thought of as the key ingredient in every dish. This couldn't be further from the truth!

It doesn’t exist in India. Recipe-specific spice mixes are more common. The only ground spice blend used extensively is garam masala and this, too, varies from region-to-region and home-to- home.

NOTE: All of our curry dishes are not only freshly prepared, but also our marinade and sauces are all home-made here at Spice Fusion.


5 "Curry brings on labour."

There comes a point where everyone involved wants the baby to come out.

Whilst we’d like to wish this was true for our sales, unfortunately, a 2009 Swedish study found only 5% of curry-fed overdue mums went into labour within a week.

NOTE: The non-medical labour-inducing technique that tested best was sex – with a 67% success rate. We’ll leave you to decide whether true (no need to let us know!)

National Curry Week runs between 22-28 October 2018 - but you can continue to celebrate its great tastes with us anytime.

Spice Fusion is on Deanwood Drive, Rainham, Kent ME8 9LH

Our restaurant is open between 5.30pm - 11pm, seven days a week.

Booking is highly recommended - either online or by calling 01634 261100 or 01634 262233



bottom of page