Revealed: the most popular curry house names

The UK’s most popular curry restaurant name is Taj Mahal, followed by Taste of India, the Raj, Saffron and Bengal Spice.

The results were revealed following research conducted by the Greenwich Curry Club of over 240,000 restaurant and takeaway names registered with the Food Standards Agency in England, Scotland, Wales and Northern Ireland.

For takeaways Taste of India tops the popularity list, followed by Saffron, Curry King/s, Bengal Spice and Spice of India.

It’s no surprise that curry lovers have become familiar with certain names. There are 46 restaurants called Taj Mahal (and a further 20 takeaways). Taste of India is the name for 38 restaurants and 30 takeaways. Saffron is also popular among owners, with 26 restaurants and 28 takeaways choosing the name.

Other popular names just missing the top five lists were Little India, Tandoori Night/s, Indian Ocean and a string with spice in their name, such as Spice of Life, Bombay Spice, Eastern Spice and Spice Village.

Spice, unsurprisingly, is a word used somewhere in the name of many restaurants and takeaways – a whopping 1,750 in fact. Other words that crop up frequently are Tandoori (1,578), Indian (1,414), Balti (665), Curry (560) and Chilli (334).

Evidence that Brits tend to put all subcontinental food under the banner “Indian” regardless of its accuracy, is that other spice countries receive relatively few mentions, with Bangladesh appearing 73 times, Nepal 30 and Pakistan just nine. Bengal crops up 291 times, while the colonial name Bombay is used by 201 restaurants and takeaways.

But not every owner is content to have a name like many others. The research threw up some great names that stood out from the spice crowd, including the Curry Fever Restaurant in Leicester, Curry Cottage at Lovers’ Leap in Derbyshire, Curryosity in Bradford, Curry on the Curve in Newport, Spice Entice in Cardiff and In’Delicious in Greenwich.

Top restaurant names
1. Taj Mahal 46
2. Taste of India 38
3. The Raj 34
4. Saffron 26
5. Bengal Spice 25

Top takeaway names
1. Taste of India 30
2. Saffron 28
3. Curry King/s 22
=4 Bengal Spice 21
=4 Spice of India 21

 

 

 

 

 

Advertisements

GIN(chicken)GER

The lovely, fresh-tasting Ginger Chicken

Quick Indian Recipes – Easy, Healthy & Delicious

img_2030-copyThis is a very simple preparation of chicken, yet a very tastier one – full with the flavour of ginger, the distinct and mild pungent flavour of hyderabadi chilli, and the rustic essence of coriander leaves.

The combination of hyderabadi  green chilli  and coriander leaves is magical and I have used this flavoursome combination in the recipe ofGINgery HaKKa NooDles, RUStic Chicken Curry and  Steamed Rice (in appetizing Tadka).

The Recipe:

  1. Marinate pieces of chicken (about 1 kg) in: ½ tsp. of turmeric powder, a tsp. of garam masala (– a roasted powder mix of spices such as coriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, star anise, fennel seeds etc.) ; and salt – according to preference.
  1. In adequate quantity of any (mild flavoured) vegetable oil :-
  • Sauté finely sliced pieces of (3 small) onions,
  • Blend the marinated pieces of chicken with…

View original post 73 more words

Kuku paka

You certainly won’t come across this dish in many places outside of East Africa.

Ten More Bites

Kuku paka

Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.

Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.

(Which is similar to chicken tikka masala, now I think of it.)

View original post 321 more words

Chicken Mezhukkupuratti / Stir Fry

You won’t come across this Keralan dish in many places. But just look at the colour of that chicken. Mmmmm…

Taste Buds

Chicken Stir Fry

It is a delicious and very tasty  stir fry . Usually  we prepare stir fry with veggies, but this is using chicken as the main ingredient. It is very simple to prepare also. You can have it as a side dish for rice or chapathi.

Ingredients

  • Chicken – 500 gram, cut into small pieces
  • Shallots – 1/2 cup
  • Green chili – 2
  • Turmeric powder – 1/2 teaspoon
  • Kashmiri chilly powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Ginger garlic paste – 2 teaspoon
  • Dry red chili – 2
  • Chili flakes – 1/2 teaspoon

Preparation

  1. Marinate the chicken pieces with turmeric , chili powder, ginger garlic paste, garam masala, 1 teaspoon oil and salt for 15-30 minutes.
  2. Cover and cook the chicken pieces at medium flame until  the chicken pieces are done.
  3. Heat coconut oil in a pan. Splutter mustard seeds and fry dry red chilies and curry leaves.

View original post 40 more words

Chilli Paneer

Paneer.jpg

Serves 4 (as a main dish)
Cooking time: 35 mins 

What you need
• 4 tablespoons cooking oil
• 4 tablespoons cornflour
• 1 tablespoon red chilli powder
• Salt and pepper to taste
• 500g paneer cheese, chopped into small, evenly sized chunks or strips)
• 1 large onion, roughly chopped
• 1 each of red, yellow and green capsicum peppers, chopped into bite-sized chunks
• 20g garlic, roughly chopped
• 2 tablespoons Baj’s Blazin’ Original Hot Sauce*
• 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar
• 4 green chillies, sliced down the middle and cut into chunks (deseed if you wish, but what a waste!)
• Small handful of coriander to garnish

How to cook
1. Mix the cornflour with 20ml of water, the red chilli powder and some salt and pepper. Coat each piece of paneer in the cornflour mix.
2. Heat a little oil in a frying pan to a medium heat and shallow fry some of the paneer for a couple of minutes until slightly golden. Set aside on kitchen towel. Repeat until all the paneer has been cooked.
3. Add the onions, peppers to the oil and cook for 3-4 minutes on a medium heat.
4. Add in the garlic, Baj’s Blazin’ Original Hot Sauce, soy sauce and brown sugar to the onions, peppers and garlic and cook for a further 2 minutes on a medium heat.
6. Add in the paneer and cook for a further 3 minutes, then add in the chillies, salt and pepper to taste and stir well.
7. Once everything is warmed through, sprinkle on the coriander leaves and serve.

* Recipe courtesy of  Baj’s Blazin’ Sauce from Greenwich.

 

 

Egg curry street style

img_7326
Enter a caption

Egg curry street style
Serves 4

What you need
• 8 eggs
• 3 potatoes
• salt to taste• 3 tbsp oil
• 1 onion finely chopped
• 2 tsp roughly chopped garlic
• a 2-3cm piece of ginger peeled and roughly chopped
• 1 tin chopped tomatoes
• a small handful of coriander (tear the leaves off and chop the stems)

Spice mix 1
• 1 cinnamon stick
• 2 cloves
• 2 cardomom pods (cracked open slightly)
• 6 peppercorns
• 3 whole dried red chillies (or a tsp of crushed dried chillies)
• 1 bay leaf

Spice mix 2
• 1 tsp turmeric
• 1 tsp cummin
• 1/2 tsp chilli powder (add more if you like your curries hot)

How to cook
1. Hard boil the eggs and remove the shells.
2. Peel and slice potatoes and pat dry with a paper towel. Sprinkle potatoes with salt.
3. Heat the oil and fry the potatoes until they are cooked through and just start to brown. Set aside.
4. Fry the eggs in the same oil for about 5 minutes, rolling them frequently to avoid them crisping. Remove eggs and set aside.
5. Turn up the heat to ensure the oil is piping hot. Add the whole spices and cook for 20-30 seconds (cover the pan with a lid as it may spit). Timing is important. You want to infuse the oil with the flavours of the whole spices but if they burn you will have to do stage 5 again.
6. Add onion, garlic, ginger and tomatoes and turn down to a medium heat. Cover and cook for about 12-15 minutes, stirring from time to time to avoid the sauce sticking.
7. Add the Spice Mix 2 with some salt, and stir in thoroughly. Cook for another 10 minutes. You may need to add in some water if the sauce is too thick.
8. Add the potatoes and eggs. Stir so the eggs are covered with the sauce but be careful not to break them up. Heat through for about five minutes.
9. Spinkle on the coriander.

Devilish Hot Tuna Curry

Tuna doesn’t always spring to mind when you think of fish curry but because it’s firm it works a treat. Monkfish is also nice and firm if you want a white fish.

Anyone 4 Curry & Other Things

As you well know by now we live right on the coast of the Arabian Sea in the beautiful State of Kerala – the land with an abandonment of Fish, Coconut, Herbs and Spices.

Tuna-01

A Keralian household without fish – unthinkable! And of course there are as many different versions of “Red Fish Curry” as there are families in Kerala. This particular curry today is by all means not a typical traditional Kerala Fish Curry, but it is just one of many favourites in our house. This recipe started off one way or another quite differently but over time we perfected it until we got it just right for our own taste – ok, admittedly, one has to like love spices!!! Of course, you can always tone down the heat a notch (or even two or three), but if you do love “the heat” in your curry, then…

View original post 532 more words