The 22nd National Curry Week took place from the 5th to 11th October 2020.
According to the National Curry Week’s website, the very first National Curry Week took place in October 1998 and was founded by the late Peter Grove. Peter was a prominent journalist who had fallen in love with curry. His vision was to drive awareness and appreciation of the burgeoning Indian restaurant industry, whilst also raising funds for charity.
Speaking to Asian Voice, Chef, Author, Restaurateur Vivek Singh of Cinnamon Club and Kitchen said “Curry isn’t just a dish or a genre of cooking here in the UK, it’s far more, much bigger, greater and gratifying than just a meal! UK’s affinity, affection and understanding for spice and its love of the Indian subcontinent, it’s search for exotic journeys, tastes and flavours and experiences makes eating in an Indian restaurant a social and cultural phenomenon- Otherwise known as ‘Going out for a Curry’. I love the love that our food receives and the interest that something like World Curry Week generates here- it’s something I could only have yearned for and never experienced cooking back in the sub-continent!”
A latest study by takeaway food delivery app Foodhub for National Curry Week stated that 24 per cent of those surveyed are now eating hotter curries than when they first tasted Indian food, 23 per cent eat both hot and mild curries, and seven per cent say they have always eaten hot curries. A total of 45 per cent have stayed with mild curry like Tikka Masala. The Foodhub data shows that 11 percent Brits eat curry between three to seven times per week, with a further 22 per cent eating curry at least once a week and only 10 per cent never eating curry. It also states that more than one in five people (21 per cent) are enjoying their first taste of Indian food before their 10th birthday.
Chef Sriram Aylur, is the executive chef at Quilon, the only south Indian restaurant to be Michelin-starred. Chef Aylur said, “In my opinion, the importance of Indian food or the importance of Spices would be more apt as curry seems to limit the repertoire of the Indian cuisine. Indian cuisine has been accepted in countries like the U.K. , Singapore, Malaysia . In fact in the U.K. it has become part of the culinary spectrum. It has also been steadily growing in Europe and the US. Indian cuisine is the best soft power India has and this is being represented very well by a lot of talented chefs across the country and the world.” He also explained that the amount of space in the supermarket shelves seem to be increasing for Indian cuisine and this is a very good indication of the popularity and fondness for the cuisine.
“Indian cuisine is growing to be a very important cuisine in the culinary world, this is also reflected by the number of Indian restaurants and Indian inspired restaurants being recognised by various culinary experts including Michelin. I believe this is just the beginning, Indian cuisine will be a very important cuisine across the world also because of its health aspects. Regional cuisines have a great opportunity in matured culinary cities like London. I also wish and pray and urge colleagues in the industry to pledge to be able to take care of every single hungry child on this planet on this World Food Day,” he added.
