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Barnet chef goes global with British curry
An award winning chef was flown all the way to Kolkata to show Indian chefs how to make the best British curry.
Tofozzul Miah, who works at the Bayleaf in High Street, Whetstone, was selected from hundreds of chefs across the UK to showcase his culinary skills at the ten-day Taste of Britain Curry Festival.
The 42-year-old and five other leading British chefs were asked to create a mouth-watering menu of more than seventy different dishes.
He said: “The British love curries but the way we make it in the UK is slightly different from in India.
“Over the years, chefs have adapted the recipes to suit the British palate. The main difference is in the spicing, as we tend to use fewer spices and more European herbs.
"Sauces and gravies are creamier and sweeter but because they contain a lot less oil and butter, the British versions are often healthier.”
The team received positive feedback and now Mr Miah is looking forward to implementing some of the techniques he learned in India at his own restaurant, which he is about to open in Whetstone.
He said: “All the customers seemed to enjoy the menu we designed for them and many commented on how tasty the British curries were, even though several said they were not quite as hot as the Indian versions.
“This whole experience gave me the inspiration for many new dishes as well as the know-how to create more authentic dishes, so hopefully my customers will benefit from my new-found knowledge as well.”
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