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How British curry masters are conquering Europe

Red7 , February 19, 2014

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The British are coming!

The nation’s home-grown curry experts are spreading the hot gospel to Eastern Europe.

Five of the UK’s best curry chefs’ visited Slovenia as part of the Taste of Britain Curry Festival.

According to the organiser, trade magazine Curry Life, Eastern Europe is one of the last remaining curry-free zones in the world.

The organisers says the locals are now ready to swap rolled dumplings and goulash for chicken tikka masala and rogan josh.

The chefs were handpicked from across the UK and served up more than 50 dishes at the Hotel Park in the Slovenian capital of Ljubljana.

Festival organiser, Syed Belal Ahmed, said this was the third time they had organised the event and it was now an established item on the Ljubljana calendar.

He said: “The event went really well – much better than we expected. At first, the people in Slovenia were not used to spicy food – but now they are asking us to make the dishes more spicy. We are thinking about opening a restaurant in  Ljubljana because there is now a real demand for curry dishes.”

The sweet and sour roll of honour on tour in Slovenia comprised:

 1. Abul Monsur from Taj Cuisine, Chatham, Kent

Signature dish:  Chingri – Hot and spicy king prawn prepared with special spices, decorated with fresh herbs and served with pilau rice

2. Soyful Alom from Signature Viceroy, Yeovil, Somerset

Signature dish: Jerra Chicken – cooked with cumin seeds and peppers in a special sauce with hot spices 

3. Kaysar Ahmed from Zeera, Potters Bar, Herts

Signature dish: Bhuna Chicken – cooked with onion, tomatoes, green peppers and coriander

4.  Allam Shah Ullah from Cutlers Spice, Sheffield

Signature dish: Tandoori Mixed Grill Karai – a selection of mixed meat cooked in a tandoor in a medium hot sauce

5. Altaf Hussain from Yuva Fusion Cuisine, Royston, Herts

Signature dish: Jalfrazi – Traditionally cooked in Indian villages using wild curry leaves, young bay leaves, chopped red onion, peppers, tomatos, all mixed and cooked with meat marinated in black byadgi pickling chillies

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