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David's recipes for Indian restaurant style curries. These free recipes are the prototypes for some of the recipes in The Curry House Cookery Book although the recipes in the Book are much improved with fuller instructions. |
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Don't know your bhindi from your brinjal? Look here in our Glossary of Terms. All those tricky words from the curry house menu explained. |
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Articles, news, reviews, interviews, tasting sessions - anything that's happening on the UK Curry Scene. |
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Recipes from India and Pakistan plus a selection of authentic Thai curries. |
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Links to curry and other spicy food sites. The best HOT sites as recommended by The Curry House. |
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Contact The Curry House editor / cook / factotum - David Smith |
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| NEWS |
Anne Main watches as Enam Ali hectors a Government minister
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London School of Curry proposed
Anne Main, the Conservative MP for St. Albans has joined the Bangladesh Caterers' Association in calling for the Government to set up a "London School of Curry".
The traditional route for Britain's 9,000 "Indian" restaurants has been to bring in young chefs from Bangladesh. But that source is drying up because new immigration rules insist that immigrants from outside the EU must have formal qualifications in industries which are specified by the Government. The young Bangladeshi chefs are experienced but tend to have no formal qualifications. The shortage of curry chefs has been made worse because of the trend for the children of established chefs preferring to go into other professions rather than following their parents into the catering industry with its long and anti-social hours.
The result, according to figures produced by Bangladesh Caterers' Association, is a projected shortfall in the curry industry of 30,000 skilled staff. Sheikh Aklaq Ahmed, programme director for the Bangladesh Caterers' Association, has said to the government "If we are not allowed to bring people from outside then what we are saying is please help us train people locally".
Anne Main MP explains that "The British Curry Industry tells me that they do not want to continue to try to fill skills training gaps by bringing in chefs from Bangladesh, yet they are unable to get any assistance from the Government in developing specialised catering qualifications such as an NVQ in curry and ethnic cuisine. At best, current training opportunities only give an NVQ in general catering. The industry wants a top-class training college established in London supported by the Government as a formally recognised further education establishment."
The fear is that if the industry is starved of experienced chefs the quality of food will go downhill and restaurants will begin to close. Enam Ali, founder of the British Curry Awards, puts it like this "If you want to be a mechanic, the training is there. Or a hairdresser. Or any other skill. But if you want to be a curry chef, there is no help. Indian restaurants will disappear just as pubs are doing unless the government works with us."
That's a terrifying thought for Britain's millions of curry lovers.
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