Chaat Magazine


Saving Britain's Curry 

The campaign to back British curry and cultivate our own talent is gaining momentum. In the wake of the Government's Immigration policy which has left some Indian restaurants floundering in their efforts to find Asian chefs to govern their kitchens, it's time we shook the proverbial Curry Tree and see what hits the deck. In other words, curry has been part of the Great British diet for over 200 years and it's time we backed British chefs to fly the flag for curry from Blighty. Backing the campaign are our spicy friends at Chaat Magazine...it's going to be a busy year!

 



I love this creation from Pondicherry I picked up #Curry leaf crevette urbanrajah.com/how-to-make-In… .It’s touched with a… twitter.com/i/web/status/1…
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Kapow...#Aloo Hash Bhaji my version of Indian #hashbrowns Cut with cumin turmeric and ginger.… twitter.com/i/web/status/1…
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Omelettes used to be a humble affair. Then came the #Masala #Omelette urbanrajah.com/how-to-make-In… with it’s show off ch… twitter.com/i/web/status/1…
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What a story... ‘What Happened When I Styled Princess Di’ hear Lisa Lipscombe, stylist, and Bliss hotelier spills t… twitter.com/i/web/status/1…
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