Culture & History
Articles about culture & history in the UK curry industry
Shorshe Ilish: The Bengali Art of Hilsa in Mustard Gravy
Shorshe ilish marries the oily, intensely flavoured hilsa fish with a sharp mustard gravy in a dish that sits at the very heart of Bengali identity. Here is how it is built, why the bones matter, and how to tame the bitterness of the mustard.
Shutki: Inside Bangladesh's Pungent World of Dried Fish
Shutki, Bangladesh's sun-dried fish, is one of the country's most polarising and beloved ingredients. This is the story of its coastal craft, its fiery bhortas and curries, and the deep regional pride it carries.
Mezban: The Communal Beef Feast of Chittagong
Mezban is Chittagong's grand tradition of feeding the community, centred on a fiery, ghee-rich beef curry served to thousands. Explore its history, its distinctive mezbani gosht, and how the custom travels to British gatherings.
Panta Bhat: Fermented Rice and the Pohela Boishakh Table
Panta bhat is overnight water-soaked, gently fermented rice that began as rural Bengali survival food and became the ceremonial centrepiece of Pohela Boishakh, eaten with fried hilsa, green chilli and onion.
Pitha: The Winter Rice Cakes That Define Bengali Festivity
Pitha are the steamed, folded and griddled rice cakes that mark the Bengali winter and the Nabanna harvest, filled with coconut and date-palm jaggery in forms such as bhapa, patishapta and chitoi.
Dhansak: The Parsi Sunday Dish of Lentils, Meat and Sweet-Sour Balance
Dhansak is the Parsi community's beloved Sunday dish, built on four lentils, slow-cooked meat and a sweet-sour balance unlike the orange high-street version. Discover the real dhansak masala, why it is served with caramelised brown rice, and the customs that surround it.
Goan Xacuti: Roasted Coconut, Poppy Seeds and the Konkan Coast
Xacuti is one of Goa's great curries, built on a dark masala of roasted coconut, poppy seeds and a dozen toasted spices. Learn how the toasting works, the Portuguese-Hindu story behind it, and whether to choose chicken or lamb.
Wazwan: The 36-Course Royal Feast of Kashmir
Wazwan is Kashmir's legendary multi-course banquet, a feast of meat dishes prepared by master chefs called wazas and shared from a communal trami platter. Explore its signature courses, copper-pot heritage and deep cultural meaning.
Gujarati Thali: The Sweet-Savoury Balance of a Vegetarian Empire
The Gujarati thali is a masterclass in balance, with jaggery sweetness running through savoury dishes, tangy kadhi, seasonal undhiyu and an endless parade of farsan. Here is how to read the platter and why the refills never stop.
Thandai and Falooda: The Cooling Drinks of Indian Summers and Festivals
A guide to two beloved cooling drinks, the almond-fennel-rose thandai of Holi and the layered rose, vermicelli and basil-seed falooda, with practical advice for building both at home.
Paan: The Betel Leaf Ritual That Closes a Subcontinental Meal
Paan is the folded betel-leaf parcel that traditionally ends a meal across India, Pakistan and Bangladesh, prized for digestion, fragrance and conviviality. Here is how it works, what goes inside, and how UK curry houses still offer it.
Smoked Hilsa and the Bengali Monsoon: Ilish Bhapa Steamed in Banana Leaf
Ilish bhapa is the gentle steamed cousin of shorshe ilish, hilsa cooked sealed in banana leaf with mustard, green chilli and mustard oil. This is why the monsoon hilsa season is a Bengali obsession and how to cook it well.