Rising food prices, the credit crunch and staff shortages are making life a struggle for many Asian curry houses. But is there more to it? Is the industry itself to blame?

The formula for the traditional curry house - flock wallpaper, sticky laminate menus, chicken tikka masala, vindaloos; slabs of ice masquerading as desserts and something to scoff after six pints in the pub. It’s been a fantastic success, but it’s also remained unchanged for too long. Isn't it time for something completely different?

Asian Network Report looks at how some restaurants have broken the mould and ventured into something new. What are the ingredients to a thriving business? And for some of our curry houses is it simply time to throw in the towel in Balti Boom or Bust?

Producer : Nicola Humphries
Series Producer : Perminder Khatkar.