Show Me The Curry: Two Cooks, Two Cameras, 23 Million Views

 Hello Internet and all the curry lovers in the web! I have here an article from forbes which I just read this morning and I think you should all read it because it's great CURRY AS A LIFE CHANGER STORY.

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NOTE: This is the second installment of a 6-part weekly series about some of the most successful video entrepreneurs on YouTube. Each segment will spotlight performers and personalities that go beyond the one-hit viral video and build a loyal audience. Their online presence reaches multi-millions and has gained them entry into the YouTube Partner Program, which splits revenue and helps the BoomTubers develop their growing business.

BoomTuber#2: Show Me The Curry

If you had to guess where the most popular South Asian cooking show on YouTube is filmed, Texas might not be high on the list. But Show Me The Curry blends its spices in Frisco, a suburb of Dallas, and people from all over the world watch. That novelty captured the attention of some media such as USA Today early on, which didn’t hurt the growth of the show starring Hetal Jannu and Anuja Balasubramanian.

These days what distinguishes Jannu and Balasubramanian is not so much their location, but dedication. Since 2007, the duo has created 429 videos. These are not of someone jabbering to a camera, or covering the latest hit song with various levels of guitar training. These are full-out cooking shows, which have attracted over 23 million views and 28,000 followers.

The neighbors have earned those numbers through hard work and an entrepreneurial spirit. It’s not exactly a new concept for them. Jannu, who came to the U.S. from Gujarat, India in 1976, owned a software consulting firm before having her first child. Balasubramanian worked in the travel industry before her children were born. Like most entrepreneurs, or moms for that matter, the duo knew how to juggle multiple tasks at once, clean up the messes themselves along the way and put out a product that pleases the customers. They have put those skills to good, maybe delicious is the right word, use.

How has the show changed, in your opinion, from its inception in 2007? I noticed some sound and video quality changes, but I wondered what shifts have been important to you.

We started ShowMeTheCurry.com with one personal video camera and table lamps. From there, we graduated to 2 personal cameras and shop lights purchased from a hardware store. We used fabric hanging from garment racks to diffuse the harsh lighting. We now have 2 HD cameras and professional lighting and sound equipment.

Over the course of time, we’ve made drastic improvements in our editing and sound quality. We have learned to streamline hours and hours of raw footage into compact and concise under ten minute videos. We thrive on our viewers’ feedback and sound was one of the biggest issues that we were able to improve upon.

On a personal level, we have become more confident in front of the camera. To date, we cringe when we have to revisit our earlier videos. Sometimes we wonder, “What were we thinking?!”

How much help do you have behind the scenes with production, direction, recipe research, etc.?

Initially, our husbands helped with filming and editing. However, we soon realized that we could not work unless they were present. After too many busy nights and weekends lost, we decided to take charge. If we wanted to make this business work, we had to come up with an alternative plan. We invested in tripods and learned how to edit our videos.

In our studio, we have a crew of two – just us two. We take care of everything from recipe research, shopping for ingredients, setting up and tearing down our studio set, prep work, cooking, filming, photographing, cleaning up, editing, uploading videos, recipe writing, answering viewers’ questions, and maintaining social networking sites. We do get technical help with the website. Of course, our families are always there to give us feedback about the good, the bad and sometimes, the tasteless.

South Asian cooking can be intimidating. I wonder what prompted you to start the show and did you expect it to be difficult to find viewers?

We started ShowMeTheCurry.com knowing that South Asian cuisine is intimidating for many people. Our goal has always been to remove the mysterious aura surrounding Indian food and make it approachable to anyone from any background. We also wanted to remove the stigma about Indian food being “spicy” and “unhealthy”. Our platform allows us to “show” techniques and methods that may not come across clearly in the written form. If a picture is worth a thousand words, then surely a video is priceless.

When we started, we personally knew people who could benefit from a service like ours. We did not even stop to consider that finding viewers might be an issue. Luckily for us, YouTube already had millions of loyal fans who were all too willing to give their honest feedback – some too honest! We were overwhelmed at the response we received and it motivated us to continue making more videos.

What were some of the more critical comments you remember receiving? And how do you personally deal with negative feedback?

Most of our viewers are very good at providing legitimate and constructive criticism. As a result of their feedback, we are able to constantly improve our show. We get a wide range of comments, anywhere from improving our sound quality to hair and makeup tips.

We do get our fair share of hurtful comments. It used to bother us a lot more at first, but we realized very quickly that some things we cannot change and we cannot please everyone. An example would be our accents and our personalities. Some people love us, some hate us. For every bad comment that gets posted, there are a string of comments from loyal viewers that come to our rescue and defend us. Our positive feedback definitely outweighs the negative comments.

Do you think Americans understand Indian food better today than when you started and what’s the most persistent misunderstanding?

Indian cuisine is more accepted nowadays than four years ago. We remember someone saying to us, “I am allergic to curry.” This makes no sense since curry is not a specific thing like milk or peanuts. The growing awareness is probably due to many factors such as an Indian cooking show on Food Network, popularity of Bollywood music and dance and TV shows and movies like “Outsourced” and “Slumdog Millionaire.”

The most common misunderstanding about Indian food is that it is spicy. What most people don’t understand is that the spices that go into Indian food means added flavor, not necessarily added heat.

An article written about you began by saying anyone can be a famous chef on YouTube. I’m sure you’ve found that’s only true with persistence and hard work. How did you build your audience and are you pleased with the numbers you get for each show?

It’s true, anyone can be a famous chef or anything they want on YouTube. We are perfect examples. We are neither chefs by profession nor have we had any formal training. Still, we are able to share our personal knowledge and experiences with the world.

YouTube provides a platform, but without a doubt, hard work and persistence is the key for any kind of success. We are not a viral video, though sometimes we wish we were. Unlike those, we did not become successful overnight. We built our audience slowly and steadily by providing professional quality videos, consistently releasing new videos and answering viewers’ questions and doubts about our recipes.

We put our best effort in producing each of our videos, yet we understand that every recipe is not for every person. Some videos and recipes are definitely more popular than others. Overall, we are humbled by the show of support we get from our viewers.

Where do you see this taking you? Do you want to move to traditional television or this YouTube channel the ultimate goal?

Television would be fantastic and we would jump at the opportunity. YouTube has given us a wonderful start and introduced ShowMeTheCurry.com to the world. We never say “never” to any opportunity.

We would like to use the popularity of our show to explore other income generating avenues such as product placements and books. We are currently collaborating with a physician to write a book about “The Healthy Indian Diet.” We are always open to new and exciting ideas.

How significant is the income from the YouTube partnership? I know you were both full-time mothers before the show started, but has producing the show become a significant business for you now?

The income we receive from our show comes from several different sources and the portion from YouTube is a significant amount. What started out as a hobby to pass time while the kids were at school has evolved into full time respectable business. As with any business, hard work and long hours are essential for success.

Fortunately, our graph is on a steady incline and our husbands are looking forward to the day that they can quit their day jobs and come work for us. Hmm…we’ll have to think about that one.

(source: http://blogs.forbes.com/michaelhumphrey/2011/06/07/show-me-the-curry-two-cooks-two-cameras-23-million-views/ )


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Madras beef curry

 Tired of the same chicken curry? Then this recipe is perfect for you! I read this on the net and I think this is perfect to those who opt for a beef curry dish.
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Ingredients (serves 4)
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve

Method
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.

(source: http://www.taste.com.au/recipes/7665/madras+beef+curry)


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RECIPE FOR THE DAY: Chicken Tikka

Have you ever wondered how to make the BEST Chicken Tikka Massala? Then just follow these intructions and you can make the best one. Chicken Massala is one of the best curry recipe.

 

Ingredients:

Part A:
2 lbs. boneless chicken breast 
1/4 cup yogurt 
3 tsp minced ginger 
3 tsp crushed garlic 
1/4 tsp white pepper 
1/4 tsp cumin powder 
1/4 tsp mace 
1/4 tsp nutmeg 
1/4 tsp green cardamom powder 
1/4 tsp chili powder 
1/4 tsp turmeric 
3 tbsp lemon juice 
4 tbsp vegetable oil 
Melted margarine (for basting)
Part B:
5 oz. tomato paste 
10 oz. tomato puree 
2 lbs. tomatoes, chopped 
2 tsp ginger paste 
2 tsp garlic paste 
2 tsp green chilies 
1 tbsp red chili powder 
2 tsp cloves 
8 green cardamoms 
Salt To Taste 
3 tbsp butter 
2/3 cup cream 
1 tsp fenugreek 
2 tsp ginger, julienned
honey to taste

Preparation:

• Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
• Marinate overnight in the refrigerator. Preheat oven to 350º F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
• While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
• Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
• If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

(source:  http://www.indianfoodforever.com/non-veg/chicken/chicken-tikka-masala.html )

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GREAT RECIPE: Wild Shrimp and Peas With Fresh Curry Leaves and Coconut Rice

 Hello curry lovers! I have here a very interesting and I bet very tasty curry recipe. It's from a passionate chef named ANDREA REUSING and I thought of trying this recipe as soon as possible because it looks beyond gorgeous and yummy. Read the recipe below to know how interesting it is.

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WILD SHRIMP AND PEAS WITH COCONUT RICE

THE CHEF: Andrea Reusing

HER RESTAURANT: Lantern in Chapel Hill, N.C.

WHAT SHE IS KNOWN FOR: Asian-influenced fare made with top-notch North Carolinian ingredients.

Total Time: 25 minutes

Serves: 4

1 cup jasmine rice

1¼ cups water

¾ cup canned coconut milk

3 cups blanched green peas (fresh or frozen)

32 medium shrimp (about 1¼ pounds), peeled and deveined, with tails on

5 tablespoons unrefined coconut oil

1 cup fresh curry leaves (kalustyans.com)

1 heaping teaspoon garam masala (kalustyans.com)

1½ cups thinly sliced green garlic, both green and white parts (or four large garlic cloves, thinly sliced)

WHAT TO DO:

1.Set small pot with well-washed rice, water and pinch of salt over high heat. Bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender. Off heat, gently fold coconut milk into hot rice.

2. While rice cooks, prepare sauté: If using fresh peas, bring a medium sauté pan with 2 quarts water to a boil. Cook peas 1 minute, then drain. Spread peas out on towel-lined tray to cool and dry. (If using frozen peas, skip this step.)

3.Sprinkle shrimp with salt and let sit 5 minutes. Rinse, pat dry and set aside. Set large skillet over medium heat and swirl in ¼ cup coconut oil. Carefully add curry leaves and stand back while the leaves pop in hot oil. Once crispy, transfer leaves to towel-lined plate.

4.Add raw shrimp to hot sauté pan and cook 10-15 seconds. Add garam masala and garlic and cook 30 seconds. Add peas and cook 1 minute, or until peas are hot and shrimp almost cooked through. Season with salt and remove from heat.

5. Stir in remaining coconut oil, if desired. Add fried curry leaves and season with black pepper and salt to taste. Serve while hot, alongside coconut rice.

(source: http://online.wsj.com/article/SB10001424052702303745304576357390086228616.html?mod=googlenews_wsj )



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Discover the variety of Goan cuisine with holidays in Goa

Just want to share this great article! To all curry and travel lovers,  READ THIS OUT LOUD.

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If you love trying different foods when you go abroad, then people taking holidays in Goa India are in luck because it has a huge variety of cuisines to try.

Over the years, Goa has grown in popularity as a tourist hotspot due to its beautiful coastline and eclectic culture, allowing visitors to experience a different side to India.

One of the main reasons to head to the western area of the country is to try its food - a mixture of east-meets-west cuisines.

There is the chance to sample some authentic Indian meals and the staple dish is a plate of boiled rice with fish coconut curry. Indeed, seafood plays a big part in Goan meals due to its position on the shoreline of the Arabian Sea.

You can expect to find lots of fish-based curries, as well as more unique choices, such as shark and lobster.

Its rich history of different occupants has helped shape its cuisines and its dishes are influenced by flavours from all around the world as a result. The nation was controlled by the Portuguese for more than 450 years after it was occupied by Afonso de Albuquerque in 1510.

This is why you'll to recognise a lot of Portuguese flavours in its food, such as peri-peri sauces, the yellow Caldin curry, as well as other Mediterranean fare. You'll also be able to find traditions stemming from Portugal, for example eating in al fresco restaurants, big lunchtime meals followed by siestas, rich flavours created by smoking foods and the playing of Portuguese music during dinner.

Indian flavours also have a big influence over Goan food and curries, patties, rice dishes and sweets are inspired by the ingredients and cooking methods found in other parts of the country.

Indeed, guests staying in the area, such as in cheap accommodation in Goa, will be able to see the variety of vegetation that brings its food to life. Coconut trees fringe its beautiful golden beaches, there are many chilli plants to help create the heat of the dishes and its turquoise waters are home to the seafood that makes up the main diet for Goans.

As the area has become a haven for holidaymakers over the years, there is now a huge range of different restaurants to choose from during your stay in hotels in South Goa. Whether you fancy Mediterranean meals, Middle Eastern cuisines or Pan Asian dishes, there is likely to be an eatery that will cater to your needs.

This blend of cultures carries on after dinner has ended and you can finish the night off by dancing in a salsa bar, listening to some jazz music or enjoying traditional Goan live entertainment.

But the main night-time activity is most definitely sampling, tasting and enjoying the rich and intense flavours of the coastal town. And you have to make sure you save room for desert as sweets are also an important component to a traditional meal.

One famous desert is the Bebinca - a layered cake flavoured with coconut milk and nutmeg - which you must have during your stay.

There's so much food to try that you might need to extend your holiday just to sample all the different flavours. But even if you haven't got enough time to try all the tastes on offer, make sure you have a range of eastern and western foods to experience the broad variety of cuisines available in Goa.


(source: http://www.travelbite.co.uk/travel-partners/articles/food-drink-holiday/discover-the-variety-of-goan-cuisine-with-holidays-in-goa-$1381762$1381388.htm)


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The academy of curry

This is a sad fact but we must all keep our fingers cross.. Curry after all is for everyone.

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The British curry industry may be facing a crisis, but there is a reassuring sense of calm from Kaushy Patel as she takes students through the correct way to make a chick-pea chole. "When I cook I like to have happy, positive thinking and before I start I always pray," she tells us as we watch her expertly fold in the freshly ground spices to the popular vegetable side dish. "When you are cooking, there must not be too much in your mind. You must just concentrate on one thing – the cooking. If there is any mistake, you don't shout."


Kaushy, 61, who learned to cook while watching her mother cater for the workforce on the family's farm in the village of Pardi, near Surat, in Gujarat, has already won the admiration of Gordon Ramsay, a man not known for his insouciant kitchen philosophy but who chose her engagingly simple Bradford eatery for his Ramsay's Best Restaurants series.

Today she is passing on her expertise to a new generation of wannabe curry cooks in the city that has been her home for the past four decades.

The inability of Britain's 12,000 curry restaurants to find enough qualified chefs has become a major threat to the future of the industry, not just in West Yorkshire but across the country, from Birmingham's Balti Triangle to London's Brick Lane. With 80,000 workers satisfying the nation's demand for the food, the cuisine is worth £3.5bn to the UK economy.

But one in four jobs for chefs is vacant, a result of tightened immigration rules that means it is harder to bring in skilled cooks from the Indian subcontinent. Changing social values within the Asian communities already here also mean aspirational young people often no longer choose to follow their parents into the family catering business. Front-of-house positions are proving even harder to fill.

This red-hot issue has been the subject of debate in Parliament, but ministers have repeatedly declined to make the curry cooks a special case. The recent wave of Eastern European immigrants, which has plugged labour gaps in other essential trades, has failed to fill the empty positions in this sector. The result is that one of the great culinary and economic success stories of the past 50 years of immigration could be set to falter.

In Bradford, which lays justifiable claim to being Britain's curry capital, the situation has become so severe that local restaurateurs have teamed up with the city's college to create the new International Food Academy, imparting the secrets of delicious dansaks, brilliant bhunas and perfect pakoras to eager students willing to learn the subtleties of Asian cuisine. Chefs looking to specialise can now study up to degree level while finessing their skills in Indian, Bangladeshi, Thai and even Chinese professional cooking.

Graham Fleming, a programme manager at Bradford College, said he had been overwhelmed with the interest in the course. He has 120 students studying hospitality and 50 on the professional cookery strand working towards their City & Guilds level two, with the option to continue to a degree level. "It was something that was very obvious but was just not developed yet by anyone else," he says. "We hope this will be rolled out in the rest of the country."

The idea for an international cooking course was conceived when it became clear that restaurants in Bradford were closing because of the chef shortage. Mr Fleming has enrolled staff from some of the city's top curry houses – including Omar Khan's, Akbars, Nawaab, Mumtaz, Aagrah and Kaushy Patel's Prashad – to offer masterclasses and kitchen time to students.

A former chef who likes to make curries at the weekend, Fleming believes the traditional chef techniques – understanding flavours, hard work and the ability to withstand pressure – are transferable to the training of a prospective curry master. The important thing is building up knowledge of how the various spices combine and affect each ingredient.

Jemma Robinson, 20, is frying some pakoras but admits the idea of working in one of the local curry houses had never occurred to her – until now. "It was my mum who really pushed me to do it, but I am really glad because I am really enjoying it," she says. "It wouldn't bother me working in a curry house. When I told my friends what I was doing, they all said: 'Well, you can make me something to eat then.'"

Joining me over the pot of sizzling cumin seeds are students Lavdije Shala, 23, from Kosovo, and Only Senga, 30, from Zimbabwe. They hope to open restaurants of their own. Neither of them has cooked curries before and the spicy dishes are unknown in the national cuisines of their respective lands, yet both are learning rapidly and enjoying the experience.

Meanwhile, in the kitchen – which is soon to take delivery of its own tandoor oven – students are busy working away to produce a mouth-watering array of dishes under the watchful eye of the head chef, Colin Burt. On the menu today is a delicious-looking Bengali mackerel curry, samosas and roti breads. Despite 36 years of experience in the industry, Burt admits he has acquired a lot of skills while helping out in the kitchens of a leading local curry house to prepare for the course. As we watch Kaushy prepare her chick-pea dish, he says: "If it is good enough for Gordon Ramsay, then it is certainly good enough for me."

The restaurant business has come a long way in Bradford. The first curry houses were literally that – front rooms with a few tables and chairs to cater for the late-night mill workers and taxi drivers who couldn't stomach works canteens or whose colleagues didn't like the smell of the food they brought with them to their shifts.

Late-night drinkers from the pub soon got a whiff of what they were missing and from humble origins in the 1960s, the restaurants have developed into national chains. With his diamond earrings and Union Jack cufflinks, Bobby Patel, the operations director of Prashad, is typical of the modern breed of young British-Asian entrepreneur.

He admits that curry houses were closed to people outside the communities, with owners often willing to hire staff only from similar backgrounds to their own. But that is changing, he says. While there are people like his mother still willing to pass on their knowledge acquired in India, Pakistan or Bangladesh, the authentic skills will not be lost, he says. But new ideas are also needed. "We need to change the expectations and get unemployed white kids as well as Asian kids into the restaurants," he says. "Often it is an opportunity they have not thought about before. Of course the question is: 'How well will they be able to cook the cuisine?' But working with the college means we can impart these skills at a very early stage. The industry is changing really quickly and that change is being driven by what customers what."

One of the developments new entrants will have to take on board is the growing demand for locally sourced produce. "We don't want to buy okra that has travelled 3,000 miles if we can do something with locally grown asparagus that tastes even better," Patel says. "We want to get to the stage where we can go to the garden and pick what we need and cook it right there and then for the customer. That is how it is done in India and that is how we would like to do it here."

Patel says it has become too expensive and time-consuming to bring in trained chefs from the Indian subcontinent and restaurateurs must work with the skills they have on their doorsteps. Besides, the weight of expectation can prove too much for some new arrivals, who may also struggle to adapt to life in Britain, he says.

Fleming says this is good news for British chefs, who can expect to start their careers earning around £16,000 in the simplest establishments, but progressing to between £30,000 and £45,000 for head-chef posts in the best restaurants. Those who make the Michelin-star grade for their food can earn £200,000.

"In the past they were sometimes seen as cheap labour, but this is changing fast," he says.

"There are good opportunities to earn a decent living as a curry chef and an even greater opportunity to start a business in the UK."

The merchants of the East India Company sparked Britain's love affair with the curry. Bengali seamen serving aboard the ships established the first permanent Asian populations in London. The commercial production of curry powder in the late 18th century made their favourite cuisine more readily available and it soon began to crop up on the menus of the capital's eateries.

The Hindustanee Coffee House on Portman Square, established in 1809, enjoys the distinction of being the first recorded exclusive curry restaurant. During the Victorian period the food fell out of fashion, only to begin its long march to culinary acceptance in 1927 with the opening of Veeraswamy's, one of Winston Churchill's favourites, in London's Mayfair. The restaurant was bought in 1935 by "curry king" the MP Sir William Steward, who ran the establishment for 40 years.

After the the Second World War, curry houses began to appear in big cities and ports, where they were mostly staffed by ex-sailors who were trained on the job. The influx of Punjab and Pakistani immigrants in the 1950s and 1960s saw a rapid expansion in the restaurants, although most catered for members of their own communities recruited to work in the textile industries.

Birmingham's first recorded Indian restaurant was The Darjeeling, a café that opened in 1945, giving birth to the Midlands' Balti-house culture. The first Indian restaurant in Glas
gow was the Taj Mahal in 1954, where menus were basic and service fast. But the Shish Mahal then opened, providing a higher-class service and décor. This style soon became a common theme everywhere, with a shift from cafés to chains.

(source: http://www.independent.co.uk/life-style/food-and-drink/features/the-academy-of-curry-2291898.html )

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City chef is named Curry King 2011

Find out who's the newest King in CURRY! Read more below.

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Top chef Monir Mohammed was named Scotland’s Curry King at a glitzy bash celebrating all that’s good about the popular dish.

The patron of West End restaurant Mother India, Mr Mohammed was honoured at the Scottish Curry Awards 2011 at the city’s Thistle Hotel.

He was hailed “a curry lover, a curry crusader and curry ambassador,” whose heart lies in the kitchen from where he has steered Scots towards authentic Indian dishes.

Organised by food website www.hungryhouse.co.uk, Monday’s awards bash, held was attended by 700 people including STV’s Michelle McManus, Mohammed Sarwar, MSPs Hanzala Malik and Humza Yousaf.

Shane Lake, of hungryhouse.co.uk, said: “The awards proved to be a runaway success with an excellent turnout and a terrific atmosphere.

“It was a fun and vibrant night, representing the best of Asian cuisine and Scotland’s curry trade.

“This year’s awards have been successful in raising both money for charity and the profile of the Scottish curry community.”

Curry Lover of the Year Award went to radio presenter Tam Cowan while Asda scooped Best Supermarket Curry.

Team of the Year Award went to Ashoka Johnstone for the second year in a row and Chef of the Year was presented to Ajmal Mushtaq of Mushtaq’s Restaurant, Hamilton.

Takeaway of the Year went to Banana Leaf, Glasgow while Restaurant of the Year went to the city’s Balbir’s and owner Balbir Sumal said: “It’s a great win, especially considering we run quite a low-key operation.

“The restaurant business is all about word of mouth and we’ve worked hard to stay on top of our game.

The Lifetime Achievement Award 2011 was given to Edinburgh businesswoman Mrs Unis.

The ceremony included performances from the Blud Street Dancers, as well as Rameet from dance group Punjabi No1.

The Scottish Curry Awards’ official charity partner is the Scottish Spina Bifida Association, for which more £18,000 has been raised so far.

 (source:  http://www.eveningtimes.co.uk/news/editor-s-picks/city-chef-is-named-curry-king-2011-1.1103417)


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Thai lemongrass curry-flavored jelly beans

 This is a very interesting twist of recipe. Imagine a candy maker decided to merge the world's favorite dish which is curry with the magic of candies. Amazing, right? Read more of the story below.


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 The eccentric candymaker who created the gourmet jelly bean is pushing the confectionary envelope again with a new line of candy that claims to replicate the tastes of Thai lemongrass curry and Indian mango chutney - in bonbon form.


David Klein, the inventor and former owner of Jelly Belly which boasts flavors like buttered popcorn and chili mango, will be launching a new range of luxury jelly beans that comes in an assortment of unexpected exotic flavors like spices, herbs, roots, flowers, fruits and nuts from around the world.

The concept was inspired, Klein said, by some of the world's most inventive chefs like José Andrés and Ferran Adrià, masters of molecular gastronomy and food deconstruction.

Similarly, in David's Signature ‘Beyond Gourmet' line, consumers can recreate their own dishes by popping a handful of different jelly beans in their mouth and wait for the flavor profiles to unfold on their palate: dishes like Thai lemongrass curry or Indian mango chutney.

Touted as an exotic trip around the world, the jelly beans are meant to provide a sensory journey that brings haute cuisine to a humble confectionary.

The new line will be debuted at the Sweets & Snacks Expo in Chicago that starts Tuesday, and will be packaged in exclusive "Tastes Around the World" gift boxes covering all continents. Regional assortments will be on hand in addition to specialty combinations like "Hot Peppers Around the World."

Prices are not yet available.

Klein will also debut what he claims are the most expensive jelly beans in the world. A pot of "special blend" jelly beans with a price tag of $500 will feature rare and exotic ingredients from around the world enveloped in 24-karat gold. The candy will be packaged in a crystal jar and be under "armed guard" at the show this week.

Described as the Willy Wonka of the candy world, Klein's stratospheric success and equally drastic downfall was chronicled in a 2010 documentary called Candyman. Though he invented the Jelly Belly, the eccentric businessman gave up his company just when it was poised to explode. As the filmmakers say, "he has struggled with bitter regrets ever since."

Klein's formula for sweet success also spawned knock-off candy companies like The Jelly Bean Factory.


(source: http://www.independent.co.uk/life-style/food-and-drink/thai-lemongrass-curryflavored-jelly-beans-anyone-2288289.html)


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Indian herbs ‘contain natural antibiotics to fight oral cancer’

GOOD NEWS! There's another good discovery found in Indian Curry's herbs that can help in treating a type of cancer. Read the whole story below.

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A new research has investigated the potency of Indian wild plants against bacterial and fungal infections in the mouths of oral cancer patients.

Researchers from Rohtak, India, tested extracts from several plants used in traditional or folk medicine against microbials found in the mouths of oral cancer patients.

Of the 40 patients involved in the study, 35 had compromised immune systems with severely reduced neutrophil counts. Eight of the plants tested were able to significantly affect the growth of organisms collected by oral swab, and pure cultures of bacteria and fungi grown in the lab. This included wild asparagus, desert date, false daisy, curry tree, caster oil plant and fenugreek.

“Natural medicines are increasingly important in treating disease and traditional knowledge provides a starting point in the search for plant-based medicines. Importantly we found that the extraction process had a huge effect on both the specificity and efficacy of the plant extracts against microbes,” said Dr Jaya Parkash Yadav.

“Nevertheless several of the plants tested were broad spectrum antibiotics able to combat bacteria including E. coli, S. aureus and the fungi Candida and Aspergillus. Both desert date and caster oil plant were especially able to target bacteria, such as Pseudomonas aeruginosa, which are known to be difficult to treat with conventional antibiotics,” Yadav added.

“Although the plants tested had a lower potency than conventional antibiotics they offer hope against resistant species. These results are a starting point for further testing in the lab and clinic,” added Yadav.

The study has been published by BioMed Central”s open access journal Annals of Clinical Microbiology and Antimicrobials.

(source: http://www.dnaindia.com/health/report_indian-herbs-contain-natural-antibiotics-to-fight-oral-cancer_1545620)

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Cumin (Curry Ingredient) is A Rich Source of Phenolic Antioxidants

Yesterday, we shared an article that talks about a healthy way of preparing curry. Now, we found another article that we would like to share because although a lot of you know that curry has a great health benefit this one talks about one of the numerous benefits. Read it and be informed!


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Indian researchers have found that cumin, which is extensively used in traditional medicine to treat a range of diseases and is also used as a key ingredient in curries, contains high levels of antioxidants. 

Cumin is also considered to be antiparasitic and antimicrobial and science has backed up claims of its use to reduce fever or as a painkiller.

Reactive oxygen species (ROS), also known as free radicals, are produced as part of the metabolic processes necessary for life. Oxidative stress, however, is caused by overproduction or under-removal of these free radicals.

Oxidative stress is itself involved in a number of disorders, including atherosclerosis, neural degenerative disease, inflammation, cancer and ageing. Antioxidants are thought to mop up these free radicals, reduce oxidative stress, and prevent disease.

Phenolic compounds from plants, especially polyphenolic compounds, are often considered to be antioxidants.

Researchers from Mysore have used biochemical and biological techniques to show that seeds from bitter cumin (Centratherum anthelminticum (L.) Kuntze), a member of the daisy family, are a rich source of phenolic antioxidants.


"Bitter cumin extracts were strong antioxidants in the free radical scavenging systems tested. The extracts were also strong electron donors and hence reducing agents, another marker of antioxidation," said the researchers from the Central Food Technological Research Institute.

"In biological tests bitter cumin inhibited the oxidation of liposomes (used as a model for cell membrane oxidation) and offered complete protection against DNA damage," they said.

The study was published in BioMedCentral's open access journal BMC Complementary and Alternative Medicine.

(source: http://www.medindia.net/news/Curry-Ingredient-Cumin-is-A-Rich-Source-of-Phenolic-Antioxidants-85297-1.htm)


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How to re-invent a CURRY

Since curry have turned kind of mainstream these days, people usually compare it like the "fastfood meal" type of food. This article points out how to make curry in a healthy way and this also removes misconceptions.   


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To imagine Indian food without its hearty curries is like imagining paella without seafood. Incomplete and bordering on sacrilege. Unlike simpler curries from other countries, the greatIndian curry draws flavour from a mix of ingredients of varying textures. 

However, over time we've married the idea of a 'rich' Indian curry to that of an 'unhealthy' one. Today we are telling you this isn't true. You can make a delicious Indian curry with low to no oil, healthy ingredients and healthy cooking methods. And we guarantee no compromise on the taste. Intrigued? Here's how... 

The Indian curry's base is crucial. The oil isn't. Most curry recipes call for plenty of oil, which immediately puts off those of us who are trying to control our daily fats intake. Besides an oily curry doesn't taste very good, simply because the oil over powers everything, giving it a thick, greasy texture. A well-made curry has a smooth consistency in which the oil is combined with the rest of the ingredients, and the spices dominate the taste. Cut down the oil and increase the whole spices by one third, and you'll get a better curry, one which won't horrify your waistline. 

Blend or roast whole spices for better flavour without using unhealthy ingredients.When you skimp on the oil, balance the loss of thickness with blended or roasted spices. Once blended, these spices help swell up the thickness considerably. Besides, when blended or roasted, they release a more potent aroma into the curry. 

Replace the cream with yogurt, or natural coconut milk. Before adding the yogurt, make sure to whip it a little, so that it becomes thicker and smoother. A curry of 1 kilo chicken or red meat will call for nearly a cup of high-fat cream. Imagine the calories you save, if you replace this with one cup of whipped yogurt? Natural coconut milk is a healthy substitute as well. 

Onion, tomato, ginger, garlic and tamarind. These give body to the Indian curries and most North Indian curries call for them either chopped or pureed. South Indian curries depend more on coconut milk and tamarind, other than the gorgeous curry leaves and grated, unsweetened coconut. No health issues here, these are all natural and low-fat ingredients that are often forgotten in lieu of all the oil and cream. 

Indian curries can be cooked with healthy cooking methods like steaming, stir-frying, sautéing and pressure-cooking. Unlike deep-frying and baking, these cooking methods don't call for oil and cream just to make them work. You can also use healthier oils like olive oil and mustard for cooking Indian curries. 

Learn to decipher Indian curry recipes, using the above tips and you'll never need to stay away from the great Indian curries ever again. Lower the oil, replace the fat, increase the vegetables, and thicken with blended spices, and you're well on your way to discovering that the Indian curry has a benign soul after all. 

(source: http://timesofindia.indiatimes.com/life-style/health-fitness/diet/The-great-Indian-curry-with-a-healthy-twist/articleshow/8460525.cms)

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