National Curry Week 2022

This week is National Curry Week. Whether you head out to a local restaurant or cook up a storm at home, pass the poppadom and enjoy some delicious food that is second to naan!

National Dish of Great Britain

It has been said that curry is the national dish of Great Britain. Since the 70s, curry houses and restaurants dedicated to this Indian cuisine have become a staple of the high street, with millions of curries consumed each week. The love affair with this versatile offering shows no signs of slowing.

National Curry Week was founded by the late Peter Grove; a prominent journalist who loved curry. His vision was driving awareness and encouraging appreciation of the Indian restaurant industry. The first National Curry Week took place in October 1998.

To this day, the three core objectives of National Curry Week honour Peter’s vision:

• Appreciate, enjoy and spread awareness of the nation’s favourite cuisine
• Celebrate and support the Indian Restaurant Industry
• Raise money for poverty-focused food charities

Curry Fact File

• The origin of the word ‘curry’ comes from ‘kari’, which is the Tamil word for ‘spiced sauce’.
• The earliest known curry was made in Mesopotamia in around 1700BC.
• Spices used in curry can help combat heart attacks and strokes. They can extend blood coagulation times, preventing harmful blood clots.
• Over 70,000 people are employed in over 9,000 Indian curry restaurants throughout the UK. There are more Indian restaurants in London than there are in Bombay and Delhi combined.

Kirthon

Kirthon, located at 60 The Pantiles, is the perfect venue to satiate curry cravings this week. With innovative menus using the highest quality ingredients, their menus are overbrimming with traditional Indian food, served in a contemporary setting.

Chef’s Recommendations at Kirthon:

Sylheti Murgh: chicken pieces cooked with sliced ginger, lemon, green chillies.

Rahul Lamb: Boneless pieces of spring lamb flavoured with cardamon and cloves in a yoghurt gravy, garnished with crispy brown onions and coriander.

Goan Fish Curry: Fish cooked in coconut milk with red chillies and garnished with coriander.

Green Chicken Korma: Chicken cooked with mint, coriander, green chilli, coconut powder and cashew nuts with whole garam masala. Sweet and hot!

Jaipur: Blended with subtle touches of Jaipuri masala and cooked with friend mushrooms, green pepper, cashew nuts and sweet chilli sauce.

The Kirthon restaurant is open for dining from 6pm to 11pm, Sunday to Thursday and 5.30pm to 11.30pm on Fridays and Saturdays. Kirthon is also open for takeaway and deliveries every day from 4pm to 10pm.

Cook up a Storm at Home!

If you like the idea of making your own curry this week, head to The Pantiles to stock up on all you need to make a mouth-watering dish. The Zero Waste Company has a selection of fresh and local vegetables, along with herbs and spices, that can be added to any curry meal.

And Trevor Mottram’s cookware shop is a haven of heavenly delights for curry cooks. From pans to pepper grinders and aprons to tableware, making a curry in a hurry is a cinch! Find out more about The Pantiles’ food stores, eateries, cafes and bars.