Culture & History
Articles about culture & history in the UK curry industry
Preserving Traditional Curry Recipes for Future Generations
How families and restaurants can capture, record and pass on traditional curry recipes before the knowledge fades, covering documentation methods, techniques that resist writing down, and living transmission.
Curry and British Pop Culture: A Love Story
From chart-topping novelty songs to sitcom punchlines and the unofficial status of chicken tikka masala as a national dish, curry has woven itself deep into British popular culture. This article traces that relationship through music, television, film and language.
The Evolution of the British Curry House Menu
The familiar laminated curry house menu, with its ladder of heat from korma to phaal and its poppadom-and-pickle overtures, is a British invention shaped over seventy years. This article traces how that menu was built, standardised and is now being rewritten.
British Curry Awards History and Winners
The British Curry Awards grew from an idea to celebrate an overlooked industry into one of the most closely watched nights in UK hospitality. This article explains how the awards began, how they work and why they matter to the restaurants that compete for them.
How Bangladeshi Restaurants Shaped British Curry
The overwhelming majority of Britain's curry houses were founded and are still run by people of Bangladeshi, and specifically Sylheti, heritage. This article explains how that community built an entire national industry and defined what curry means in Britain.
Regional Curry Styles Across the Indian Subcontinent
The word curry flattens an enormous diversity of regional cooking traditions across India, Pakistan, Bangladesh and Sri Lanka. This article travels the subcontinent to explain how climate, ingredients and history give each region its own distinct style.
The Chicken Tikka Masala Origin Story Explained
Chicken tikka masala is arguably Britain's most beloved curry, yet nobody can prove exactly who first stirred tandoori chicken into a creamy tomato sauce. This piece untangles the Glasgow legend, the tandoori antecedent and why the dish became a symbol of modern British identity.
The History of Curry in Britain: 1700s to Today
Curry has been part of British life for over three centuries, evolving from a colonial curiosity into a cornerstone of the nation's high streets. This article traces that journey from the first printed recipes of the 1700s through Victorian curry powder, post-war migration and the modern curry house.
The Future of British Curry: Predictions for 2030
A forward look at where British curry is heading by 2030, examining regional authenticity, shifting workforce and skills, technology in ordering and delivery, health and dietary trends, and how independents are likely to adapt.
South Indian Dosa and Chutney Masterclass
How to make crisp South Indian dosas from a naturally fermented rice and urad dal batter, with three classic accompanying chutneys and the technique for spreading the batter thin.
Ultimate Biryani Guide: Hyderabadi to Lucknowi
Learn to cook authentic biryani at home. Covers Hyderabadi dum, Lucknowi, Kolkata, and Malabar styles with expert techniques.
How to Make Perfect Chicken Tikka Masala at Home
Master Britain's favourite curry with our step-by-step chicken tikka masala recipe. Authentic spices, creamy sauce, restaurant quality.