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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SEAFOOD CURRY: Fish

Are you in the mood of some curry but afraid you don't want to include any red meat? Then we have a seafood special curry recipe just for you!!

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Fish Curry Recipe

Ingredients

250g fish fillet (cut into cubes)

1 Medium size tomato (chopped into cubes)

1 small sized onion (diced)

2 tablespoons of cooking oil

2 teaspoons of garlic paste

½ teaspoon of red chilli powder

1 teaspoon of coriander powder

1 teaspoon of cumin powder

½ teaspoon of turmeric powder

Kefir lime leaves (for aroma)

1 teaspoon of salt for taste   

Method

1. Heat oil in fry pan.
2. Put chopped onion into hot oil.
3. Fry until golden brown.
4. Add garlic paste and kefir lime leaves – add ¼ cup of water and keep frying for 30 seconds.
5. Add all the spices (chilli, coriander, cumin and turmeric) fry on medium heat for 1 minute.
6. Add fish and tomato – keep cooking for 4 to 5 minutes.
7. Can add small amount of water to 
8. 
   
1.  make gravy

                     

(source: http://blogs.abc.net.au/queensland/2011/05/fish-curry-recipe.html)

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NEWEST TIME SAVER: microwavable curry that WHISTLES when cooked

There's a new invention in town! A curry that sounds like a kettle. Check it out!

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Designed as the ultimate in modern convenience, microwave meals can still feel like a fiddly affair.

There’s certainly a skill in adjusting the timing for your particular machine to avoid turning the sauce into a mouth-melting plasma, and dodging the scalding steam as you peel back the lid to stir.

But a new kind of ready meal has an old-fashioned solution to these problems – pressure-cooker packaging that whistles like a traditional kettle when it’s done.

A British supermarket is launching a range of six curries utilising the Swedish technology, which uses a valve in the film lid to create a vacuum after the meals are cooked in the factory – sealing in nutrients, textures and flavours and keeping out bacteria.

This same valve whistles when the meal is done, ensuring the meal is removed from the microwave before it is overcooked. There is no need to prick the lid or stir mid-way through cooking.

A spokesman for MicVac, the company behind the technology, told The Grocer magazine: ‘You put the product in the microwave, don’t have to stir it halfway through, hear it whistle and it’s ready. It’s a step change in the food industry. 

‘We’ve got a Michelin-starred chef that’s been using it in Sweden.’

The Indian curries will hit Tesco supermarket shelves next month. It is not yet known what dishes will be on offer or how much they will cost.

A spokesman for S&R Foods, which is producing the curries, said: ‘The technology allows us to achieve things that were thought impossible with chilled meals, such as using raw garnishes in-pack and using 100 per cent fresh ingredients in every meal, but still with a 30-day shelf life.’

Tesco will be the first major supermarket to use the packaging in the UK, although it is already being used in a range S&R created for Makro last year.

The magazine said a similar process is being used in a vending machine that sells hot ready meals.

(source: http://www.dailymail.co.uk/sciencetech/article-1387393/The-REALLY-convenient-microwave-meals-Curries-whistle-cooked-dont-need-stirring-piercing-beforehand.html)


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MADHUR JEFFREY: The Mistress of Spices

It's nice to hear a woman's great dedication and passion for the world's famous CURRY.
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Indian food expert Madhur Jaffrey tells Lucy Corry why she's never too busy to cook.

The phrase "time poor" could have been invented for Madhur Jaffrey. As a celebrated actress, award-winning writer, culinary expert, public speaker, teacher and grandmother, the 77-year-old has a schedule that would tire someone half her age. But rather than retire or rest on her laurels, Jaffrey has been busy reinventing herself.

Her latest book, Curry Easy, is the culmination of more than a decade of research and recipe testing to find shortcuts to cooking the cuisines from the subcontinent without sacrificing flavour.

"People say they love Indian food and cook it on weekends but feel they can't do it on the spur of the moment," she says, on the phone from her home in New York.

"I know what that's like because I'm pressed for time too, and I don't like being rushed. So I thought I would look for simpler dishes - every country has complex dishes and simple ones - of India, Pakistan, Bangladesh and Sri Lanka, and develop techniques to cook them.

"For curry you usually have to brown the spices, then the ginger and garlic, then the meat, so it can be quite a complicated process. So I did a little experimenting.

"I rubbed all the spices nicely into the meat and let it marinate overnight in the fridge, then the next day I put it in a hot oven and let it get nice and brown on the top and on the bottom. Then I covered it and let it braise and the end result was a lovely curry. That technique works beautifully for many dishes.

"Stir fries can be done using the same process, of letting all the dry spices marinate the meat before you stir-fry it. Indians never used to have refrigerators or ovens, but they would have come across these techniques if they did."

Purists may be aghast at the thought of curry in a hurry, but Jaffrey has the pedigree to get away with it. After growing up in Delhi, Jaffrey learned to cook as a homesick drama student in London, using handwritten recipes her mother sent her in the post.

While her acting garnered good reviews, her talents in the kitchen were even more sought after. Jaffrey's first book, An Invitation to Indian Cooking was first published in 1973 and remains in print today. She's written almost 30 more cookbooks since then, as well as a volume of memoir and several books for children.

"There are three generations of people cooking from my books now," she laughs. "I think there are some people who learn from their parents but, for many people, cookbooks are the only way they learn to cook."

These days they also learn from watching TV - Jaffrey has presented several BBC cooking shows and is quick to see the good side. "Part of me detests the idea of food as a game show and I know that there are a lot of couch potatoes out there who don't ever cook, but you can see the good it is doing," she says.

As well as cooking - and writing - Jaffrey continues to have a busy acting career, with more than 20 films to her name. She's recently finished filming her latest project, A Late Quartet, in which she stars alongside Christopher Walken and Philip Seymour Hoffman. "Life is a real mixture of things, cooking, writing, acting, doing cooking demonstrations, speaking at film screenings, teaching."

She and her second husband, violinist Sanford Allen, eat at home most of the time because it's easier than dining out. "New York is a wonderful place for eating out but we are very busy and we don't have the time to spend three hours in a restaurant. Also, we prefer the food at home. There's nothing that a restaurant has that I can't make at home," she says.

"We eat everything at home, but it's very simple and easy."

- The Dominion Post

(source: http://www.stuff.co.nz/life-style/food-wine/4987486/Meet-the-mistress-of-spices)

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Battle for the best Indian Chef

Here's the article of the great curry battle. Enjoy!

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IT MAY be Britain’s favourite dish, but chicken tikka masala was strictly off the menu at the Indian Chef of the Year 2011 contest.

Instead, top curry chefs from across the country created a range of innovative dishes to show just how far the cuisine has come.

Traditional curry menu items like onion bhajee and lamb bhuna made way for dishes like Batera shakuti (whole quail with chick peas) and Bangladeshi ayre chula (boneless fish steaks cooked in lime and mixed spices).

Seven cooks went head-to-head at Oxford and Cherwell Valley College yesterday for the first leg of the inaugural contest.

And with temperatures soaring above 90 degrees Fahrenheit in the kitchen, they had to perform at their best, even under the eagle eyes of the judging panel.

The four winners of the heat were Arzoo Miah, from Arzoo’s in Bicester, Nazrul Islam from Malika’s in Cowley, Sajal Debnath from Raburchi in Gloucester and Rama Miah, from Rufa’s in Swindon.

The competition was launched last month by Muhammed Ali, head chef of Karma restaurant in Cowley.

He said: “It was a brilliant start to the competition. The standard was so high and the modern Indian food on display showed just how much it has evolved over the years.

“When I won the International Indian Chef of the Year Competition last year I was amazed by the response I got and the way it raised my profile.

“I want this national contest to do the same for these cooks, and many more in the future as it gets bigger and bigger.”

Out of the 27 entrants – there are two subsequent legs in Banbury – nine will go through to a grand final on June 29 at Oxford and Cherwell Valley College’s Banbury campus.

A public black-tie dinner will be held that night in Oxford, where the winner will receive their award.

Chefs flying the flag for Oxfordshire battled rivals who travelled to Oxford for the contest.

Majidul Hoque, head chef of the Bengal Tandoori in Botley Road, Oxford, said he was putting everything in to the competition. He said: “I am excited to be here. I am confident about the quality of my food and I have worked very hard getting it prepared.”

Lord Mayor of Oxford John Goddard, who was one of the judges, said the competition was setting a very high standard.

(source: http://www.oxfordmail.co.uk/news/yourtown/oxford/9016577.Tikka_s_off_the_menu_as_chefs_battle_for_curry_prize/)

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