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Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce (masala). The sauce is usually creamy and orange-coloured. The dish was created by cooks from South Asia living in Great Britain and is offered at restaurants around the world.
A balti or bāltī gosht is a type of curry served in a thin, pressed-steel wok called a "balti bowl". The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices.
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. The cuisine introduced dishes such as curry, chutney, kedgeree, mulligatawny and pish pash to English palates.
As with any large town or city, food and drink has played an important role in the commerce and culture of Birmingham, England.
Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. The word tikka is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. The pieces are brushed with ghee at intervals to increase its flavour, while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing an authentic chicken tikka masala.
Patrick Lawrence Chapman was an English food writer, broadcaster and author, best known for founding The Curry Club.
The Tiffin Cup is an annual British competition run by the Tiffin Club to find the best South Asian restaurant in the United Kingdom. Nominees are selected by their constituency and then put forward by their local MPs. One restaurant from every region is then shortlisted and invited to participate in the Grand Final cook-off event held in the House of Commons of the United Kingdom, as judged by MPs and guest celebrities, with the proceeds going to a selected charity.
The Good Curry Guide was a regularly published guidebook providing information about the UK's top curry restaurants. The Good Curry Guide was first published in 1984, by Pat Chapman, founder of The Curry Club. From 1991 through to the last edition in 2013, Cobra Beer was the Guide's sole sponsor.
The Curry Club was founded by Pat Chapman in 1982, to further the understanding and appreciation of the cuisines of the Indian subcontinent. In 2007 it became known as Pat Chapman's Curry Club. It gave annual Curry Awards and published an annual Good Curry Guide until 2013.
Cyrus Rustom Todiwala OBE, DL,, is an Indian chef proprietor of Café Spice Namasté and a celebrity television chef. He trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become executive chef for eleven restaurants within those hotels. He moved to the UK in 1991 with his family, and following some initial financial difficulties after taking over a restaurant, Michael Gottlieb provided investment funding, allowing Todiwala to open Café Spice Namasté in 1995, the restaurant for which he is best known.
Enam Ali was a Bangladeshi-born British businessman who founded The British Curry Awards, Spice Business Magazine, and Ion TV.
Clare Smyth is a Northern Irish chef. She is the Chef Patron of three Michelin starred Core by Clare Smyth which opened in 2017. Previously she was Chef Patron at Restaurant Gordon Ramsay from 2012 to 2016, won the Chef of the Year award in 2013, and achieved a perfect score in the 2015 edition of the Good Food Guide. Smyth has also appeared on television shows such as Masterchef and Saturday Kitchen. Smyth also notably catered at Prince Harry and Meghan Markle's 2018 wedding.
Eamonn O'Reilly is an Irish chef and restaurateur. He is the owner of the Dublin restaurants, The Greenhouse and One Pico, and has won numerous accolades including a coveted Michelin Star. O'Reilly himself has won "Chef of the Year Award" for 2006 from the Restaurants Association of Ireland, and "Chef of the Year Award" for 2010 from Georgina Campbell Guide.
Vivek Singh is an Indian celebrity chef, restaurateur, and media personality known for his Indian cuisine. He is the CEO and Executive Chef of four London- based modern restaurants and one Oxford-based modern restaurant. Singh is a regular face on BBC's Saturday Kitchen, and has been featured on television shows including Madhur Jaffrey's Curry Nation, At Home with Rachel Allen, NDTV Good Times – Will Travel for Food and My Kitchen Rules UK.
Atique Islam Choudhury is an English restaurateur and chef.
Lasan is an Indian restaurant located in St Paul's Square, Jewellery Quarter, Birmingham, England, and was co-founded by Aktar Islam and Jabbar Khan in 2002. In 2009, it became the first Indian restaurant in the United Kingdom to be selected as the "Best Local Restaurant" by Gordon Ramsay on Channel 4's The F Word.
Stephen James Gomes is a Welsh chef and restaurateur based in Cardiff and Essex and originally from Mumbai. He represented Wales in Series 10 of the Great British Menu in 2015. He won accolades for his restaurant Moksh and operated other restaurants across Cardiff.
Chutney Mary is a dining Indian restaurant in London, founded in 1990 by Ranjit Mathrani & Namita Panjabi through their restaurant company, whose current name is MW Eat. It was originally located in Kings Road, Chelsea, but relocated to St James's, London in 2015.
Peel's Restaurant is situated in Hampton Manor, Hampton-in-Arden. It currently holds one Michelin star and four AA Rosettes. Hampton Manor is a Grade II listed building. Originally the family home of Frederick Peel, son of Prime Minister Robert Peel, the Manor was acquired by hoteliers Derrick and Janet Hill in March 2008. Under the stewardship of their son, James, and daughter in law Fjona, today it runs as a Restaurant with Rooms.
Curry, a spicy Indian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala has become widespread enough to be described as the national dish of the United Kingdom.
References
- ↑ "Cobra Good Curry Guide - Pat Chapman's Curry Club". Archived from the original on 2010-04-10. Retrieved 2010-01-10.
- ↑ "Good curry guide: 2007 (New edition) : Aphrohead.com". Archived from the original on 2011-07-07. Retrieved 2009-12-28.
- ↑ "Home". set-asia.com.
- ↑ "Chef Satish Arora becomes first Indian to win international award - Express Hospitality". Archived from the original on 2010-11-26. Retrieved 2012-03-27.
- ↑ "International Achievement Award". Archived from the original on 2009-01-06. Retrieved 2012-03-27.