Colourful spices    

The food issue    
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http://www.tandoorimagazine.com/NEWS/archive/12-99-02.asp   The origins of curry   

Articles from Tandoori Magazine on the history of curry in Britain, and also Britain's contribution to curry   

http://www.manchester.com/java/guidebook/restaurants/categories.php?categoryID=7   Rusholme's Curry Mile   

Information and a list of restaurants on the Curry Mile from the Virtual Manchester website   

Curries in the North West       

Facts, figures, history and stories about curry in the North West of England from the BBC's Inside Out   

a nation of curry lovers    Orange lozenge left    

Popular dish
Curry is one of the UK’s most popular dishes – certainly in terms of what to eat when you go out and what to get as a takeaway. Perhaps the most notorious curry in the UK is chicken tikka masala – supposedly a completely British creation to suit our tastes and a dish that has several myths about its origins.

People eating curry

Curry Mile
The Curry Mile, in Rusholme, Manchester, is famous in the UK for its concentration in one place of so many curry restaurants. Whether or not it does actually stretch for a mile is debatable, but the name refers to a stretch of road out from the universities that has about 50 curry restaurants along it, mainly offering dishes from Pakistan and India. The restaurants fuse Indian, Pakistani and English traditions, creating something new and exciting. We traditionally drink beer with our curries there's something satisfying about tearing a chunk of naan bread, scooping up a dollop of curry and washing it down with beer.  

The Curry Mile is immensely popular it's said that 10,000 people a week eat here, from couples on dates to groups of people on big nights out.

Kebabs being cooked
Kebabs
The chef can tell when the meat is cooked, as the colour of the flame changes to a red/bluey-pink flame. These kebabs will be served with rice, naan and specialist sauces, depending on the restaurant.   

Kebabs being cooked

language activity: try an activity to practise your English.   

Links to pages in this issue   
Home | A food revolution | Curry lovers | Trends and television
Chefs in training | Healthy eating | Farmers' markets | Spotlights   

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