WELCOME TO NATIONAL CURRY WEEK 2025
Celebrating 27 years of curry success
Shaun Goode, Chief Operating Officer, kingfisher Drinks
As we embark on another year of National Curry Week, I'd like to extend a warm (or spicy!) welcome to all the curry houses across the country.
At Kingfisher Drinks, we recognize and appreciate the immense value of the British Curry Channel, and our dedication remains unwavering to help this channel grow. Our endeavours, from our recent Kingfisher Drinks company refresh to introducing new products like Kingfisher Zero, a new look for Peacock Cider, and most recently Kingfisher Ultra being launched in the UK market for the very first time, are all focused on supporting curry houses in expanding their bar offerings and increasing their profits. We are proud to continue our commitment to the industry and initiatives like National Curry Week are our way of helping to get more customers through your doors.
Undoubtedly, the past few years have been challenging, we are mindful of the harsh reality that two curry houses are closing every week and the Asian Catering Federation predicts that 50% of traditional curry houses may shut down in the next 10 years. Similarly, the beer industry has faced its own set of challenges. However, this year has seen positive developments. The curry industry has shown resilience, with many establishments embracing new technologies and innovative business models. Curry festivals and events have boosted the industry's profile. Additionally, the beer industry has seen a resurgence in consumption, with consumers showing a strong preference for unique and premium brews.
While these figures are still concerning, it is crucial to remember the significance of the curry channel to the UK consumer, with curry consistently ranking in the top 5 in polls for the nation's favourite dish. The data serves as a wake-up call for all of us in the industry.
It highlights the need for us to come together and strive for success, ensuring the continued prosperity of the Curry Channel.
When National Curry Week was founded 27 years ago by the late Peter Grove, it was with the intent of celebrating the essence of the curry channel. Let us seize this opportunity to showcase the incredible diversity and richness of this amazing industry to the nation.
We encourage all curry houses to shout from the rooftops this National Curry Week and entice customers into your restaurants. For those of you familiar with me, you know that I do not view Kingfisher merely as a supplier of drinks to your restaurants, I consider ourselves your partners in arms. Our success is intertwined with yours, and we are here to offer unwavering support.
Together, we can adapt, grow, and thrive in the face. of adversity. National Curry Week is the perfect occasion to reaffirm our passion for the culinary artistry, flavours, and traditions that make the curry channel so cherished.
I wish you all a very happy and fruitful National Curry Week. Let us stand united, celebrate heritage and tradition, and look forward to a brighter future for the curry industry. Cheers!
Shaun Goode, Chief Operating Officer, Kingfisher drinks
MEET OUR CURRY EXPERTS
The faces behind this year's National Curry Week...
Monir Mohammed
Monir Mohammed, the visionary behind Scotland's beloved Mother India restaurant, has redefined Indian cuisine in the region. With innovation and tradition as his guiding principle, he's garnered acclaim for his culinary prowess.
Monir's establishment has earned numerous awards, a testament to his dedication to authentic and high-quality Indian fare. A pioneer in Scotland's culinary landscape, he continues to delight palates, making Mother India a cherished dining destination.
The Singh Brothers
The Pakora Bar in Edinburgh is a culinary gem owned by the Singh Brothers. Rooted in their mother's cherished Punjabi recipes, the restaurant masterfully blends tradition with modern flavours.
Driven by a commitment to community and a personal touch, the Singh family pours heart and soul into their business, delivering contemporary twists on timeless dishes.
Ashwani Kumar
Ashwani Kumar, a decorated culinary maestro, has rewritten the rules of traditional cuisine with his inventive flair, earning him numerous awards. He clinched the coveted title of Asian Chef of the Year at the prestigious Asian and Oriental Chef Awards.
His acclaimed restaurant, Mango Lounge in Windsor, remains a revered destination, drawing eager patrons seeking his delectable creations. A trailblazer in the world of flavour, Kumar's artistry defines the essence of innovation in curry.
Sujan Katuwal
Sujan Katuwal, a dedicated community leader and entrepreneur, owning the Panas Gurkha Restaurant in Blackheath. Founder of the Panas Helping Hands Charitable Initiative in South East London, which has provided over 250,000 meals to NHS workers, veterans, the homeless, and Ukrainian refugees.
Originally from Nepal, Sujan has lived in the UK for 24 years and is deeply integrated into his community. His commitment to giving back extends to mental health advocacy, demonstrated by his 3000 Mile Walking Challenge to support those with PTSD.
Rajesh Suri
Rajesh Suri, a stalwart of the curry industry for four decades, is celebrated for pioneering one of London's early curry houses. With unwavering commitment to quality and excellence, Suri has become a revered figure in the culinary world.
His enduring passion and dedication continue to tantalize taste buds, making him a true icon of the curry scene.
Mridula Baljekar
Mridula Baljekar, a renowned Indian-born British chef, food writer, and cookbook author, has left an indelible mark on the world of culinary arts. With over four decades of dedication, she's not only mastered the art of Indian cuisine but also penned influential cookbooks like "Great Indian Feasts" and "Complete Indian Cooking."
Mridula's culinary prowess and literary contributions continue to elevate the appreciation of Indian gastronomy, solidifying her status as an iconic figure in the culinary realm.
EMBRACING AUTHENTICITY WITH AN INNOVATIVE FLAIR
BY ASHWANI KUMAR
owner of mango lounge, windsor
In the enchanting world of gastronomy, authenticity holds an irreplaceable significance. For me, embracing the essence of authenticity has been the very essence of my culinary journey. Through my cooking, I seek to celebrate the heritage of Indian culinary art while infusing it with a unique twist that adds a touch of innovation.
Authenticity is the heart and soul of any culinary tradition. It is a tribute to the time-honoured recipes and cooking techniques that have been passed down through generations. My passion for authenticity stems from my belief in the intrinsic value of preserving these treasures that encapsulate the essence of our culture.
As a chef, I am devoted to using traditional ingredients sourced locally and responsibly. I honour the hard work of farmers, artisans, and producers, who dedicate themselves to cultivating the finest produce and spices. By respecting these age-old ingredients, I am paying homage to the resilience and craftsmanship of the local communities that shape our heritage.
Yet, my culinary voyage is not confined solely to preserving tradition. I believe that true innovation lies in finding creative ways to pay tribute to authenticity. My unique twist emerges from my curiosity to experiment with diverse flavour profiles and ingredients while staying true to the essence of Indian cooking.
I take inspiration from the diverse landscapes and regional flavours of India. Each region boasts a distinct culinary identity, and I endeavour to showcase its richness on a single plate. By artfully blending regional spices and ingredients, I create harmonious symphonies of flavours that intrigue and delight the palate
While some might view innovation as a departure from authenticity, I see it as an opportunity to expand the horizons of Indian cuisine.
By experimenting with complementary tastes and textures, I can weave an intricate tapestry of culinary experiences that captivate diners and transport them to the heart of India.
For instance, I often draw inspiration from classic Indian dishes and reimagine them in a contemporary manner. By deconstructing and reconstructing familiar recipes, I offer a fresh perspective that challenges conventional boundaries without compromising authenticity. In February 2023, I crafted the “Three Ways Seafood Jewels” for the Asian Oriental Chef of the Year competition, fusing traditional Indian Punjabi flavours with an oriental twist.
By skilfully blending locally sourced fish, prawns, aubergine, lobster, and basil, I showcased the importance of embracing authenticity while daringly exploring innovative culinary boundaries. Winning the prestigious title affirmed the power of innovation in preserving tradition and redefining Indian cuisine’s limitless potential. The dish’s symphony of flavours exemplified the harmonious coexistence of cultural heritage and creative novelty, leaving a lasting impression on judges and diners alike.
However, my approach to authenticity is not just limited to the culinary aspects of my creations. It extends to the relationships I cultivate with local communities and artisans. By directly sourcing my ingredients from them, I not only support sustainable practices but also develop a deeper understanding of the cultural significance of each element in my dishes.
As I reflect on my culinary odyssey, I am reminded of the significance of occasions like National Curry Week. It is a time when we come together to honour the heritage of Indian cuisine and the influence it has had on the global culinary scene. National Curry Week not only provides an opportunity to celebrate the diversity of flavours, spices, and ingredients that define Indian cooking but also encourages chefs and food enthusiasts to infuse their creativity into this rich culinary tapestry.
During National Curry Week, I find myself inspired by the shared passion for authentic Indian flavours and the unyielding dedication of those who have contributed to the growth of this beloved cuisine. It is a time when we can collectively champion the importance of preserving culinary traditions while embracing the evolving nature of gastronomy.
As we participate in the festivities of National Curry Week, let us take a moment to appreciate the depth of flavours that each dish embodies and the stories they tell of the people and cultures that have shaped them. Let us raise our ladles and forks to toast the remarkable journey of Indian cuisine and the culinary geniuses who continue to breathe new life into its timeless allure.
So, in the spirit of National Curry Week and beyond, let us all continue to savour the beauty of authenticity and embark on a culinary adventure that knows no bounds. Together, we can preserve the legacy of Indian cuisine while adding our unique flair, crafting a future where the magic of tradition and innovation coexist in harmony on our plates and our hearts.
Happy National Curry Week everyone,
Ashwani kumar,
owner of mango lounge, windsor
Modernising the Dining Experience
By The Singh Brothers, The Pakora Bar Edinburgh
In an era where culinary trends are ever-evolving and diners seek unique experiences, the journey of running a successful restaurant has taken a delightful twist. As proprietors of the Pakora Bar in the heart of Edinburgh, we have discovered that embracing change and innovation is the secret to not only surviving but thriving in the restaurant industry. Our menu is a testament to the power of modernisation, culinary creativity, and fostering a sense of family among our staff.
Our cherished The Pakora Bar is rooted in tradition while offering a contemporary touch to cater to the discerning palates of aspirational consumers. Modernisation isn’t about discarding traditions; it’s about infusing them with innovation. From revitalising our interiors with a sleek and inviting ambiance to incorporating the convenience of online ordering, we created an atmosphere that appeals to both traditionalists and modern enthusiasts.
Our modernisation journey also extended to our menu. While we hold our traditional pakoras close to our hearts, introducing fusion dishes allowed us to captivate adventurous foodies. A standout innovation, the Haggis Pakora, marries the essence of Scotland with our expertise in Indian cuisine. This unexpected yet harmonious fusion has turned heads and delighted taste buds, showcasing our dedication to crafting memorable dining experiences that honour both our roots and the ever-evolving desires of our patrons.
As any successful restaurateur knows, the magic that unfolds in the dining area is a reflection of the camaraderie behind the scenes. At The Pakora Bar, we pride ourselves on treating our staff like family. We firmly believe that a content team translates to satisfied customers. When our staff feel valued and part of a tight-knit unit, they radiate positivity and passion, elevating every aspect of our restaurant.
Our kitchen crew and front-of-house staff come together to share stories, ideas, and laughter. This fosters a strong sense of belonging, which is ultimately reflected in the service they provide. A familial bond allows us to communicate openly, learn from each other, and grow collectively. We’re not just a team; we’re a family that thrives on creativity, unity, and the joy of serving exceptional food.
The hospitality landscape is a canvas for innovation and reinvention, and the Pakora Bar stands as a testament to the rewards that embracing this evolution can bring. Modernisation isn’t about losing one’s essence; it’s about finding novel ways to express it. By catering to the aspirations of a diverse clientele, innovating with tantalising dishes, and nurturing a familial atmosphere, we’ve not only ensured our place in the dynamic world of dining but also elevated it.
As the spice of modernisation continues to infuse new flavours into our culinary journey, we invite fellow restaurateurs to embark on their quests for reinvention. Let tradition be the foundation on which innovation thrives and let the joy of dining out be a blend of cherished memories and exciting new experiences. After all, the recipe for success is a fusion of the old and the new, the familiar and the unexpected—a blend that continues to entice and delight the palates and hearts of all.
By The Singh Brothers,
owners of the Pakora Bar Edinburgh
From Pioneering TO Persevering
By Rajesh Suri
As we gather to celebrate yet another National Curry Week, it fills me with immense pride and joy to witness the growth of this culinary tradition in the UK over the past four decades. Having been a part of the restaurant industry for almost 40 years and being one of the first curry houses in London, I can confidently assert that National Curry Week holds a special place in the hearts of both restaurateurs and curry lovers alike. In this article, I would like to emphasize the importance of National Curry Week to the restaurant industry and delve into the challenges we’ve faced, particularly during recent times of closures, COVID-19, and supply chain issues.
My journey in the restaurant industry began at a time when curry was relatively unknown to the British palate. It was a bold move to introduce these exotic flavours to a country that had a limited understanding of Indian cuisine. However, as pioneers, we persevered and worked hard to showcase the diverse and rich tapestry of Indian flavours. With time, the nation’s appreciation for curry blossomed, and it has now become an integral part of the UK’s culinary landscape.
National Curry Week emerged as a celebration of the vibrant and eclectic Indian culinary tradition, gaining momentum year after year. The event not only allows curry enthusiasts to indulge in their favourite dishes but also presents an opportunity for restaurants to showcase their finest offerings. Beyond the culinary aspect, National Curry Week has been pivotal in fostering cultural exchange, building bridges between communities, and supporting charitable causes.
Our industry, like any other, has faced its share of challenges. In recent years, we’ve witnessed closures of beloved curry houses, a trend exacerbated by the COVID-19 pandemic. The pandemic hit the hospitality sector hard, leading to temporary shutdowns and financial strain on many businesses. As industry veterans, it has been heart-wrenching to see some establishments that have been serving loyal customers for years, forced to shut their doors.
However, it is in times of adversity that we truly discover the strength and adaptability of our community. Many restaurants embraced innovative solutions during the pandemic, such as offering takeaway and delivery services and implementing strict safety measures to protect both staff and patrons. The resilience and determination displayed by curry operators across the nation were nothing short of inspiring.
Moreover, the restaurant industry faced additional hurdles caused by supply chain disruptions.
The unprecedented global events impacted the sourcing and availability of essential ingredients, making it challenging for restaurants to maintain their signature tastes and quality.
Despite these supply chain hurdles, the spirit of the curry industry remained unwavering, with chefs creatively adapting to the situation and still serving delightful culinary experiences.
In the face of such obstacles, National Curry Week assumes even greater significance. It has become a symbol of hope, resilience, and unity in our industry. This annual celebration not only highlights the diverse flavours of curry but also serves as a reminder of the importance of supporting local businesses and preserving the cultural heritage embedded in our dishes.
National Curry Week encourages diners to explore new flavours and experiences, motivating them to step out of their culinary comfort zones and support local restaurants. By doing so, patrons play an active role in preserving the livelihoods of skilled chefs, kitchen staff, and waitstaff who work tirelessly to deliver exceptional dining experiences.
As I reflect on my long tenure in the restaurant industry and witness the ever-changing landscape, I am filled with gratitude for the growth and acceptance of curry in the UK. National Curry Week stands as a testament to the enduring spirit of our industry, emphasizing the importance of celebrating our traditions, promoting cultural diversity, and supporting local businesses. Let us use this week not only to savour the delectable flavours of curry but also to come together as a community and demonstrate our solidarity with the restaurant industry.
As the curtains rise on yet another National Curry Week, let us raise our glasses to the indomitable spirit that has made curry
an integral part of British cuisine. Cheers to the joyous festivities and the continued success of our beloved restaurant industry.
By Rajesh Suri
The Timeless Allure of Indian Cuisine
A Journey of Flavours and Traditions
By Mridula Baljekar
As the aromas of spices fill the air and the sizzling symphony of ingredients in a curry pan resonates, it’s no secret that Indian cuisine has become an integral part of British culture. From bustling curry houses to home kitchens, the love affair between the British palate and Indian flavours continues to flourish, transcending time and generations. But what is it about Indian food that has woven its way into the heart of Britain?
My own connection with Indian cuisine began in my hometown of Shillong, where the streets came alive with the bustling energy of vendors selling vibrant spices and the freshest produce. This connection flourished and matured as I moved to the UK, a country where cultures converge, and flavours mingle in delightful harmony. Drawing inspiration from both my Indian roots and my British surroundings, I embarked on a culinary adventure that led to the creation of cookbooks that aimed to introduce the timeless allure of Indian cuisine to the British audience.
Through books like “Curry Lover’s Cookbook,” “Indian Food and Cooking,” and “The Complete Indian Regional Cookbook,” I endeavoured to showcase the diversity of Indian cuisine. These books weren’t just about recipes; they were windows into the history, traditions, and regional nuances that make Indian cooking so rich and fascinating. I firmly believe that understanding the roots of cuisine is crucial to truly appreciating its depth and complexity. By weaving history into every recipe, I hoped to offer a gateway to the soul of India’s culinary heritage.
So, why does Indian food endure and resonate so deeply with the British people? The answer lies in the profound connection between cultures that has unfolded over centuries. India’s spices, brought to British shores through trade routes and colonial history, transformed the British culinary landscape forever. The aromatic symphony of cumin, coriander, turmeric, and cardamom became an inseparable part of British cuisine, leading to the birth of dishes that are a delightful fusion of Indian and British influences.
Beyond the flavours, Indian food embodies a sense of community and togetherness. Just as the British cherish their Sunday roasts and afternoon teas, the Indian dining experience is built upon shared meals, where families and friends gather to celebrate life’s moments. The British embrace of this communal spirit is reflected in the popularity of curry nights and the shared appreciation of a well-spiced meal.
Indian cuisine’s ability to adapt and evolve is another key to its enduring popularity. From the traditional recipes that have been passed down through generations to the contemporary fusions that cater to changing tastes, Indian cuisine is constantly evolving without losing its essence. It’s this dynamic nature that ensures its relevance in a fast-paced world, where culinary trends come and go.
As National Curry Week approaches, let us celebrate not just the flavours, but the stories, traditions, and shared experiences that Indian cuisine brings to our lives. It’s a journey that I’ve been privileged to be a part of through my cookbooks, and I’m honoured to witness the continued love affair between British hearts and Indian flavours. So, whether you’re savouring a classic Chicken Tikka Masala or experimenting with a modern twist on a traditional dish, remember that every bite is a tribute to the enduring magic of Indian cuisine.
In the end, the fusion of cultures and flavours is a testament to the incredible power of food to transcend boundaries and bring people together. Through every page of my cookbooks and every simmering pot of curry, I hope to inspire a deeper appreciation for the tapestry of tastes that define Indian cuisine in the hearts of the British people.
Let the flavours remind us of the threads that bind us and let our shared love for Indian cuisine continue to flourish for generations to come.
By Mridula Baljekar
Elevating the Dining Experience
The Art of Premium Quality in the Culinary World
By Monir Mohammed, Founder of The Mother India Group
In the vibrant tapestry of the culinary world, where flavours, aromas, and cultures intertwine, the pursuit of excellence is a sacred endeavour. As we celebrate National Curry Week, it’s an opportune moment to reflect upon the significance of offering customers something truly premium, an experience that transcends the ordinary and leaves an indelible mark on their palates and memories. At Mother India, we’ve always believed that quality isn’t just a benchmark; it’s a commitment that shapes every aspect of our journey.
Dining is a sensory symphony that engages not only our taste buds but also our emotions, memories, and desires. As restaurateurs, our duty is to orchestrate this symphony, creating an unforgettable harmony that resonates with our patrons. This harmony is born from the symphony of premium ingredients, skilled craftsmanship, and the artful presentation that elevates a meal into a remarkable experience.
Quality is the cornerstone upon which the culinary world stands. It’s the embodiment of the passion, effort, and expertise that chefs pour into their creations. At Mother India, we’ve always been ardent proponents of sourcing the finest ingredients, ensuring that each spice, each vegetable, and each cut of meat is chosen with meticulous care. This commitment to quality isn’t just about appeasing the discerning palate; it’s a tribute to the artisans who cultivate, harvest, and produce these ingredients with unparalleled dedication.
In today’s fast-paced world, where experiences can be fleeting, the premium dining experience stands as a testament to the enduring value of moments that resonate. Premium experiences are the stories we tell, the memories we cherish, and the conversations that flow freely. They’re the result of blending culinary mastery with a deep understanding of our guests’ desires.
By weaving together, the threads of authenticity, and luxury, we create an experience that lingers long after the plates have been cleared.
As the custodians of culinary culture, we must recognize that premium quality isn’t just an aspiration; it’s an investment. It’s an investment in the skills of our chefs, the integrity of our ingredients, and the trust of our patrons. While it’s true that offering a premium experience entails higher costs, it’s equally true that discerning diners are more than willing to invest in the promise of excellence. The demand for quality isn’t a mere trend; it’s a fundamental shift in the dining landscape.
The pursuit of premium quality isn’t limited to what’s plated; it extends to the entire dining ecosystem. From the ambience of the restaurant to the warmth of the service, every touchpoint contributes to the overarching experience. This holistic approach requires alignment across all facets of the establishment, ensuring that the promise of quality is consistently delivered at every turn.
In conclusion, the importance of offering customers a premium experience cannot be overstated. Quality isn’t just a buzzword; it’s the soul of the culinary journey. As restaurateurs, we have the privilege of crafting moments that linger in the hearts and palates of our guests. By upholding the principles of premium quality, we transcend mere sustenance and step into the realm of inspiration, creativity, and transformation.
As we celebrate National Curry Week, let us raise our sights to the pursuit of excellence, the symphony of senses, and the enduring legacy of premium experiences. After all, in the world of gastronomy, every dish is a chapter in a culinary story waiting to be savoured.
By Monir Mohammed,
Founder of The Mother India Group
THE IMPORTANCE
OF GIVING BACK
By Sujan Katuwal
Owner / Founder of Panas Gurkha Restaurant
I am Sujan Katuwal, the owner of the Panas Gurkha Restaurant in Blackheath, have a delivery hub in Hither Green, and will also be opening a new restaurant soon in Welling. Alongside this, I founded the Panas Helping Hands Charitable Initiative, based in South East London, dedicated to helping those who need it most within the community. This has included the NHS and key workers through the COVID-19 pandemic, British and Gurkha Armed Forces veterans, the homeless community, and Ukrainian refugees.
Having lived and worked in the UK for 24 years, I have become deeply integrated into the community and am proud of both my Nepalese roots and my life in London. When COVID-19 struck, I was forced to close my restaurant like so many others. Witnessing the distressing scenes around me, I felt a strong urge to give back to my community. Utilising the resources of my restaurant and my industry contacts, I began providing hot meals for the NHS and other key workers, as well as the most vulnerable within the local community, this included the Greenwich Gurkha Ex-Serviceman Association, where we provided both food and clothing for their members. Our efforts culminated in the successful delivery of 100,000 meals to those in need, with Dame Joanna Lumley personally delivering meals at the Royal Artillery Barracks in Woolwich. This initiative continues to support anyone in the South East London community who needs help.
More recently, I have extended my support to Ukrainian refugees, both those who have arrived in South East London and those still in war-torn Ukraine. Through fundraising initiatives and delivering medical supplies and clothing, we have been able to make a significant impact. We also make weekly food deliveries to the Woolwich Service Users Project, an organization supporting homeless people in South East London. To date, we have successfully delivered over 250,000 meals.
In 2023, I found myself feeling mentally and physically drained. Running two successful restaurants, supporting those in need, and being a good father was taking a toll on me. To improve my mental and physical health, I began daily walks, which helped me lose weight and clear my mind. This experience sparked my interest in supporting those with mental health issues. Having worked with the military and veteran community for many years, and seeing the effects of PTSD leading many into homelessness, my partnership with Combat Stress was a natural fit. To promote the health benefits of walking and raise funds for those suffering from PTSD, I started my 3000 Mile Walking Challenge on January 16, 2024, at the Embassy of Nepal, joined by Dame Joanna Lumley, Lord Rami Ranger, and many supporters. My goal is to walk over half a marathon a day for 200 days, a challenging but rewarding endeavour.
As my journey winds down, I will have walked a total of 6000 miles since I began in 2023, including the 3000 miles in my Walking Challenge. I will mark the final day of my challenge with a dinner at the House of Lords, joined by supporters and friends from Kingfisher, as well as representatives from Combat Stress and other charitable organizations.
Giving back to the community has been a deeply fulfilling experience. Thank you to all those who have supported us on this journey, especially our friends from Kingfisher!