Culture & History
Articles about culture & history in the UK curry industry
Kashmiri Yakhni and Dum Aloo: The Yoghurt and Fennel School of Wazwan Cooking
Kashmiri yakhni and dum aloo follow a logic unlike almost any other Indian cooking: pale gravies built on yoghurt, fennel and dried ginger, often with no onions or tomatoes at all. We trace the Pandit and Wazwan traditions behind them.
Gujarati Kadhi, Dhokla and the Science of the Sweet-Sour Vegetarian Day
Gujarati cooking balances sweet, sour, salty and spicy in a way few other regional cuisines attempt, from yoghurt-and-gram-flour kadhi to steamed fermented dhokla. Here is the logic behind the sugar-in-everything reputation and the vegetarian thali it builds.
Rajasthani Dal Baati Churma and Ker Sangri: Desert Cooking Without Water
Rajasthani cuisine was shaped by the scarcity of the Thar Desert, where fresh water and green vegetables were luxuries. From baked baati and ghee-soaked churma to dried-bean ker sangri, this is cooking built for preservation and survival.
Maharashtrian Pandhra and Saoji: Vidarbha's Black, Fiery Mutton Tradition
Deep in eastern Maharashtra, the Saoji community of Nagpur cooks some of India's hottest, oiliest mutton curries, built on a secret masala of poppy seeds and stone flower. Here is what makes Vidarbha's black, blistering gravies so different from the coastal Maharashtrian food most British diners know.
Mughlai Korma, Truly: The Almond, Cream and Saffron Banquet Dish Before Britain Sweetened It
Long before the British curry house turned korma into a mild, coconut-sweet crowd-pleaser, it was a royal Mughal braise of almonds, cream, saffron and slow-cooked meat. Here is how to reclaim the real dish and understand how it changed on its journey to Britain.
Kashmiri Rogan Josh's Cousins: Aab Gosht and Marchwangan Korma Explained
Rogan josh gets all the attention, but the Kashmiri Wazwan feast is full of remarkable lamb dishes. Meet aab gosht, the delicate milk-based braise, and marchwangan korma, the fiercely chilli-laced korma, and learn how each handles Kashmir's distinctive spices.
Sylheti Hatkora and Beyond: The Wild Citrus, Snails and Foraged Greens of the Surma Valley
The Sylhet region gave Britain most of its curry houses, but its true home larder is wilder than the menu suggests. Discover hatkora citrus, foraged greens and freshwater snails, and how Sylheti cooks recreate these Surma Valley flavours in Britain.
Fennel in the Indian Kitchen: From Awadhi Gravies to the After-Meal Mukhwas
Saunf, or fennel seed, leads a double life in Indian cooking: a savoury, aniseed-sweet thickener in the royal gravies of Kashmir and Awadh, and the cooling, digestive star of the after-dinner mukhwas tray. Here is how one humble seed earns both roles.
Balancing Tradition and Innovation in Curry Cooking
Respecting heritage recipes whilst pushing boundaries. How the best curry chefs honour tradition and embrace innovation.
Why UK Curry Chefs Deserve More Recognition
They feed millions every week but rarely make the headlines. It's time we recognised the skill and dedication of Britain's curry chefs.
Second-Generation Curry House Owners: New Ideas Old Recipes
They grew up rolling naan in the family restaurant. Now the next generation is taking over — with some modern twists.
The Phaal Challenge: Britain's Hottest Curry Craze
Think you can handle a phaal? Britain's hottest curry has spawned challenges, YouTube videos, and A&E visits. Here's the story.