Suppliers
Articles about suppliers in the UK curry industry
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.
Panch Phoron's Southern Mirror: How Sambar Powder and Rasam Powder Are Built
Sambar powder and rasam powder are the roasted lentil-and-spice backbones of South Indian cooking, built on a very different logic from the dry-roasted whole-spice garam masalas of the north. Here is how each blend is constructed, why lentils belong in the grinder, and how UK kitchens get them right.
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.
Jeera vs Shahi Jeera: The Two Cumins and Where Each Belongs
Ordinary cumin and the delicate, smoky shahi jeera are routinely confused, yet they are different plants with different jobs. Here is how to tell them apart, how each tastes, and why the more expensive one earns its place in a biryani.
Coconut Three Ways: Grated, Milk and Oil in the Cooking of India's Coastlines
Along India's long western and eastern coasts, coconut is not one ingredient but three: fresh grated flesh, extracted milk, and cooking oil, each used differently from Kerala to Goa to coastal Bengal. Here is how each form shapes the food of the shore.
EPOS Systems Compared for Indian Restaurants
The right EPOS system does more than take payments. Compare the top options for curry restaurants by features, cost, and value.
Building Relationships with Local Farmers and Growers
Local sourcing isn't just trendy — it's good business. How to build supply partnerships with farmers near your restaurant.
Commercial Dishwashers: What Every Curry House Needs
A broken dishwasher can shut you down faster than a bad review. Choosing the right one saves time, water, and headaches.
How to Source Halal Meat for Your Restaurant
Halal certification matters to a huge portion of your customer base. Here's how to source it properly and maintain trust.
Choosing the Right Cooking Oil for Curry
The oil you cook with fundamentally changes your curry's flavour. A guide to choosing the right oil for every cooking method.
Eco-Friendly Takeaway Packaging Alternatives
Plastic takeaway containers are on the way out. These eco-friendly alternatives keep your curry hot and your conscience clear.
Best Tandoor Ovens for UK Restaurant Kitchens
A tandoor is the heart of any serious curry kitchen. Here's what to consider when choosing one for your UK restaurant.