Tips
Articles about tips in the UK curry industry
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.
Dum Pukht Beyond Biryani: Sealing Stews, Vegetables and Whole Birds in a Handi
Dum pukht, the sealed slow-steam method of Awadhi cooking, is famous for biryani but reaches far beyond it, gently cooking vegetables, koftas and even whole birds in their own trapped aromas. Here is how the dough seal works and how to use the technique at home.
Bhunao Step by Step: Reading the Oil-Separation Signs of a Properly Cooked Masala
Bhunao is the patient fry-down that builds the backbone of nearly every great curry. Here is how to read the colour, sound and oil-splitting cues that tell you a masala is truly cooked.
Tadka and Baghaar: Why Indian Cooks Add the Tempering Last, Not First
Tempering is the sizzle of whole spices in hot fat that finishes so many Indian dishes. Discover why cooks often pour it over the top at the very end, and how to get the timing and sequence right.
Layering a Lucknowi Biryani: The Pukki Method Where Rice and Meat Cook Apart
Awadhi biryani builds its elegance on the pukki method, cooking rice and meat separately before layering and steaming them together. Here is how it differs from the Hyderabadi style and how the layers come together.
Roomali Roti: Tossing the Tissue-Thin Handkerchief Bread of the Tandoor House
Roomali roti is the gossamer handkerchief bread stretched by hand and cooked on an upturned wok. Here is the dough, the dexterity and the theatre behind one of the tandoor house's most spectacular breads.
Kulcha vs Naan: Amritsari Stuffed Kulcha and the Tandoor Bread Family Tree
Naan and kulcha both come from the tandoor but they are not the same bread. Here is how the crisp, stuffed Amritsari kulcha differs from the soft leavened naan, and where each fits on the tandoor bread family tree.
How to Attract and Retain Kitchen Staff in 2026
Strategies for curry restaurants to solve the staffing crisis.