Curry Capital: Bradford takes title for fifth consecutive year

image copyrightAFP
image captionFour curry restaurants were selected by each town or city to represent them in the competition

Bradford has been named Curry Capital of Britain for a record-breaking fifth year in a row.

Judges scored four restaurants selected to represent each town or city, assessing hygiene ratings and public votes.

The West Yorkshire city was praised for holding several curry-themed events, including a poppadom-eating challenge.

Glasgow finished second and Brighton came in third in the competition, which marks the end of National Curry Week.

Leicester and Birmingham finished fourth and fifth respectively.

The restaurants selected to represent Bradford were Aakash, Kiplings, Shimla Spice and Akbar's.

image copyrightGoogle Maps
image captionVisit Bradford said Aakash, in Cleackheaton, was "the self-proclaimed largest Indian restaurant in the world" in the old Providence Congregational Church

Patricia Tillotson, of Visit Bradford, said: "Winning the hotly-contested competition this many times in a row has never been done before.

"Our entry has created a real sense of community cohesion, which ultimately is what the Curry Capital of Britain competition is all about."

Our love affair with curry

  • An English cookbook, The Forme of Cury, was published in the 1390s
  • The first curry recipe in English was published by Hannah Glasse in 1747. 'To Make a Currey the India Way' was a stew of chicken or rabbits, with a spoonful of rice and several spices
  • In Mrs Beeton's Book of Household Management, published in 1861, a recipe for curry sauce called for butter, onion, curry powder and slices of salted tomato
  • Kedgeree, or 'kichiri', comes from an old Indian peasant dish made of rice and lentils. It was picked up in Britain in the 19th Century and turned into a breakfast dish, served with fish and sliced eggs
  • The korma originated in Persia where the meat was marinated in yoghurt. The British picked it up from India and toned it down to the mildest curry on modern menus
  • Coronation chicken was created for the coronation of Queen Elizabeth II in 1953. Comprising chicken, raisins, curry and mayonnaise, it is seen as a typical Anglo-Indian dish
  • The balti is thought to have originated in Birmingham during the late 1970s. Chefs are credited with creating the dish to suit western tastes.

The curry capital title was first awarded in 2001. It was won by Bradford in 2004 in addition to 2011-2014.

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