Welcome to National Curry week! That’s right, this week – October 7th – 13th – is National Curry Week and great timing too given the turn in the weather. This week is the week to get comfy on the sofa with a big bowl of homemade lamb rogan josh and some good autumn TV. (Personal current favourites being the new series of The Apprentice and the first ever series of Ru Paul’s Drag Race UK.)
What’s sad though is that despite it feeling sometimes like the UK is becoming one big cafe/restaurant, British curry houses and Indian dining is in decline in the UK. A third of the UK’s estimated 17,000 curry houses could face closure over the next decade, which would be a huge shame. Partly it’s due to changing tastes and demographics, but also the misconception that Indian restaurant food is ‘unhealthy’ or that the foods associated with Indian cuisine, such as lamb curry, are eaten more by older generations.
As you know I’ve been working on a campaign this year called ‘Lamb. Try it, love it‘, encouraging people to eat more lamb, and so I wanted to use National Curry Week as an opportunity to champion the use of lamb in curries. Lamb is brilliant for curries as it carries the spicy flavours really well, but without getting lost. (If you want proof of this then try out my Thai massaman lamb curry – now one of my favourite ever curries.) I also wanted to challenge the stereotype of curry houses being a bit old-fashioned and so I went to Birmingham, possibly the most well-known destination for curry in the UK, for a meal at the multi-award winning Asha’s.
Asha’s is where the cool kids go for curry. They serve amazing food but they also appreciate that nowadays people expect more from a restaurant. (I’m looking at you Millennials.) Asha’s has created a dining experience to reflect that, blending authentic Indian cooking with more contemporary flavours and a sophisticated ambience. Asha’s even has its own cocktail menu, inspired by Indian cuisine, featuring treats such as the Maharaja’s Mistress, made with rose jam, curry leaves infused arrack, spiced rum and champagne, garnished with Turkish delight. View Post