NATION'S FAVOURITE DISH
are now a regular part of life in the North West. Rusholme's
curry mile in Manchester has offered a diverse range of foods from
the Asian subcontinent since the 1960s.
did you know that curries were eaten in the North West as early
as the 18th century?
of the curry
Out went to John Rylands library in Manchester and tracked down
recipes dating back to 1769, written by the house keeper at Arley
Hall in Cheshire.
Morris researches the history of the nation's favourite dish|
first curry houses in the North West were cafes, set up for the
men who had come to the region from the Asian subcontinent in the
1950s to work in the textile mills.
Tandoori Kitchen was one of the first curry restaurants to open
on Rusholme's famous Curry mile on Manchester's Wilmslow Rd.
Hussain family opened the business 35 years ago, originally serving
Persian food to immigrant workers.
recent years there's been a revolution in curry eating.
image of men behaving badly, gulping downing super-hot curries with
several pints of lager, are long gone.
a trip out for a curry is a posh affair, with some of the country's
top chefs cooking up sophisticated dishes of complexity and variety.
far cry from a Saturday night curry from a foil container!|
Shere Khan opened its first restaurant on Wilmslow Road in Manchester
16 years ago.
executive Nighat Awan says she wanted the restaurant to be bright
and modern, away from the "flock wallpaper" image that other restaurants
had at the time.
empire has now grown to include restaurants and takeaways across
the North West, and a Shere Khan range of food products which are
exported across the world.
what are the Shere Khan's top tips for making that perfect curry?
up your life|
of the hardest things to get right for the amateur cook is the 'spice
your sauce is too hot, try cooling it down with a touch of yoghurt.
the other hand, if it isn't spicey enough, simply add some chopped
still, try out the Shere Khan's very own special recipe for chicken
- 1 jar of Balti sauce
- 2 diced chicken breasts
- 1 sliced red pepper
- 1 knob of butter or tablespoon of vegetable oil
fry chicken till cooked.
Add peppers and fry with chicken for three to four minutes.
Shere Khan Balti sauce and simmer for ten minutes
with coriander and serve with basmati rice and naan bread.
Cooking time - 20 minutes