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Curry Club

Sharing a tune and some food together this St Andrews Day, Phil Cunningham joins Sumayya Usmani and Ghillie Basan to indulge himself in his lifelong obsession with curry.

Sharing a tune and some food together this St. Andrews Day, Scottish traditional music legend and curry fanatic Phil Cunningham joins Sumayya Usmani and Ghillie Basan on the Curry Club to indulge himself in his lifelong obsession with curry.

On the road in the early days of Silly Wizard the only places still open to get food after a gig were the curry houses of Glasgow, Edinburgh and Dundee. Before long the band had become connoisseurs of the takeaway menu. In the years that followed Phil and good pal Aly Bain started making their own curries, roasting their own spices and using each other as guinea pigs for their latest curry experiments in the kitchen. While they have both become global legends of the Scottish music scene, within the traditional music world, Phil is now a curry king. He describes his love to Sumayya and Ghillie while getting some top tips for his own kitchen.

To keep our stomachs full for St. Andrews Day celebrations, Sumayya and Phil make a Scottish take on shalgham ghost together, a spicy version of venison stovies.

Meanwhile, Ghillie explores a very Scottish spice, juniper.

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28 minutes

Venison Shalgham (turnip and venison curry) by Sumayya Usmanni

Venison Shalgham (turnip and venison curry) by Sumayya Usmanni
Download and keep Sumayya's recipe for Venison Shalgham

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