Recipes
Articles about recipes in the UK curry industry
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.
Rice and Grain Suppliers for UK Curry Restaurants
How UK curry restaurants source rice and flours, from choosing the right basmati grade to buying from cash-and-carry chains and importers, plus storage, batch consistency and the pulses and flours that round out the store cupboard.
Sourcing Premium Spices for Your Restaurant
How to buy better spices for a curry restaurant, covering whole versus ground, the key aromatics worth trading up on, working with wholesalers and importers, and storage practices that protect freshness and value.
Restaurant Photography Tips for Social Media
Practical food photography advice for curry restaurants shooting on a phone, covering lighting, styling the notoriously tricky brown curry, composition, editing and turning shots into content that drives bookings.
Plant-Based Curry: The Fastest Growing Menu Category
Plant-based curries have moved from a token vegetable side to one of the most profitable and fastest-expanding sections of the British curry menu. This guide covers which dishes convert, the techniques that build depth without dairy or meat, and how to engineer the category for margin.
Spice Blending Guide: Make Your Own Garam Masala
A hands-on guide to blending your own garam masala from whole spices, covering the classic ingredients, toasting and grinding technique, regional variations, and how and when to use it for the fullest aroma.
How to Make Restaurant-Quality Curry Sauce Base
A step-by-step guide to the base gravy that underpins British-Indian restaurant curries, explaining why the make-ahead sauce exists, the exact ingredients and method, and how to turn one neutral base into many finished dishes.
Vegetarian Curry Recipes for Every Season
A seasonal approach to vegetarian curry cooking, matching British produce to the right spicing and technique across the year. Includes four worked recipes plus guidance on building depth without meat.
Authentic Prawn Balti Recipe from Birmingham
The real method behind a Birmingham prawn balti, cooked fast and hot in a thin steel bowl. Covers the balti base sauce, the pan, and the timing that keeps prawns tender.
The Complete Guide to Making Dal from Scratch
A practical guide to cooking dal from dried pulses, covering the main lentil types, the tempering technique that defines the dish, and how to fix common texture problems.
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.
Perfect Naan Bread Recipe Without a Tandoor
A method for making soft, blistered naan at home using a screaming-hot cast-iron pan or grill instead of a tandoor. Covers the enriched dough, resting, and getting real char without the clay oven.