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Brighton named Second Curry City20-10-2014
Brighton leapt from last year's 12th place to claim runners’ up spot in this year’s Curry Capital of Britain award - sponsored by Hungry Horse - which was won, as usual, by Bradford. Birmingham came third.
Peter Grove, organiser and founder of the event as part of 17th National Curry Week, awarded the Yorkshire city for the fourth consecutive time, saying, “It is as if they have found the magic formula ... they have understood the underlying message of the event to promote cohesion ... and have used curry as a bonding agent to bring different aspects of Bradford society together."
Grove was critical of some local authorities whose “lack of effort is very disappointing” and “could not be bothered to send out the tourist material expected … thus letting their restaurants down."
The four Brighton restaurants chose to spearhead the city’s bid this year were Ashoka, Bombay, Chilli Pickle and Indian Summer.
The Father of the British Curry Scene, Sake Dean Mohammed, opened the first curry restaurant in London in 1809. but later lived and died in Brighton. During the First World War Brighton’s Royal Pavilion (pictured) was used as a hospital for wounded Indian soldiers.
Full result: 1. Bradford, 2. Brighton, 3. Birmingham, 4. Leicester, 5. Leeds, 6.Cardiff, 7. London South/Nottingham, 9. London East, 10. Edinburgh/Liverpool, 12. London North, 13. Manchester/Sheffield, 15. London West/Oxford, 17. Wolverhampton, 18. London Central, 19.Northampton, 20.Newcastle. Four times winner Glasgow did not compete this year.
Previous winners: London West(2001), Glasgow(2002), Glasgow (2003), Bradford (2004), Birmingham (2005), Glasgow (2006), Leicester(2007), Glasgow(2010), Bradford(2011), Bradford(2012), Bradford(2013).
Bar Bar for Black Sheep16-10-2014
A persistent thief has been banned from 35,000 businesses that serve alcohol across London for 25 years . The ban covers every pub, bar, restaurant and hotel in London.
Rodney Williams, 34, received the ASBO and a 4-year prison term after admitting 13 counts of theft at Snaresbrook Crown Court.
It is the first case where a court has banned a criminal from entering all of Greater London's licensed premises. Williams was arrested in April for stealing a handbag in in Hoxton in east London, then charged with a string of similar offences.
One of the country’s leading Indian restaurants, Brighton’s Indian Summer has unveiled a new menu in keeping with its philosophy of providing simple, healthy, delicious cooking with well-sourced, seasonal ingredients.
Restaurant owners Minesh Agnihotri and Byron Swales, have just emerged from their kitchen after spending two weeks solid developing and trialling new recipes with their talented brigade of chefs.
“Four of our chefs have been with the business for a decade now,” said Minesh, adding, “We wanted to incorporate more of their favourite dishes, employing some old school techniques married with fresh, modern presentation techniques”
Using a mix of family recipes handed down through the generations plus some new creations with a modern twist, the cooking is kept fresh through constant innovation, creating new exciting dishes, on its mission to educate the curry-loving public to the delights of real Indian food.
The emphasis remains on popular street foods and rustic versions of classic Indian gourmet dishes normally reserved for grand royal banquets.
New this season is a succulent ‘Pork Ulathiyathu’ stir-fried in whole spices and served with roasted coconut sauce, apple clove chutney and basmati rice. The dish is the creation of Indian Summer’s Kerala born chef Biju Joseph, who specialises in Keralian, Malabari & Konkani cuisine. Joseph, who has worked for the restaurant for 10 years, adapting recipes learned from his mother.
Also new is the ‘Lucknowi Murgh’ a royal court influenced recipe combining poppy and sesame seeds with cashew nuts. The dry roasted and freshly ground whole spices give this dish a wonderful aromatic quality and rich flavour.
Another debutant is the vegetarian ‘Polti Kachor’; delicate savoury parcels filled a crushed spice pea filling, served with pomegranate black sesame raita & tamarind sauce. The dish was devised by chef Jaswantsingh Maraj, who hails from in the Imperial Land of 'Marwar' in Rajasthan, and belongs to a cast in India who cooked only for Marwari Royalty.
The new two-course lunch menu costs £14.95, whilst dinner is £23.95 for two courses and £27.95 for three.
In a publicty stunt to publicise the sale of Groupon’s five millionth food and drink voucher, Chelesea’s Honky Tonk restaurant is hosting a competiton to win the “World’s Most Expensive Burger”. The “Glamburger” will be offered for sale at £1,100.
The burger patty will be made from Kobe Wagyu beef minced with of New Zealand venison and black truffle. The burger patty will be seasoned with smoked Himalayan salt and served with a Canadian lobster poached in Iranian saffron. Chef Chris Large will added maple syrup coated streaky bacon, Beluga caviar and a hickory smoked duck egg. The bun will be seasoned with a Japanese matcha and cream mayonnaise, then coated in gold leaf. The finishing touches are a mango and champagne jus and grated white truffle.
One winner, whose prize includes travel costs, will be drawn on 12th October 2014
Popular Dutch band, The Strong and Silent Types, will return to The Minnis Bar & Restaurant for an evening of pan-national jazz on Friday 3rd October, as part of their annual Anglo-Dutch tour.
The 4-piece is comprised of two “solid” acoustic guitars, a “raging” accordion and a “rocking” double bass. The evening will begin at 8.00pm with Django Reinhardt’s swinging music.
The Minnis which is open 365 days a year from 10.00 to 23.00 has also revealed its Christmas menu which will be served every day for lunch and dinner throughout the month of December. The festive 3-course menu costs £25, or £35 on party nights with live music entertainment.
Party nights will feature Hullabaloo (Jazz, Swing and Party) on Thursday 11th December, Thursday 18th, Saturday 20th; CoCo (‘70s and ‘80s Disco Funk) on Saturday 13th; Goosebumps(Jazz, Swing and Party), Friday 12th, Friday 19th.
On Christmas Day, The Minnis will offer a special three-course carvery featuring locally reared meats with traditional trimmings and fresh market vegetables, at £60 a head (£32 for children).
The following morning The Minnis will be offering a Boxing Day Breakfast Buffet between from 9.30am for £12 a head including tea or coffee, juice and toast. The 3-course Boxing Day Carvery is £32 per person (£17 for Children). Dishes include Minnis own Winter Cure Home Smoked Salmon, Homemade Pork & Duck Liver Pate with Minnis’ Homemade Chutney & Farmhouse Toast, Roast Local Free Range Turkey & Roast, Slow Braised British Beef with a Homemade Mustard Scented Dumplings.
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