British chefs try out their curries in India

British chefs are taking new curry versions over to India at a Calcutta Festival but the BBC’s Rahul Tandon wants to know if the British curry will stand up to the real thing.

All over Calcutta’s restaurants are signs that encourage Indian food lovers to try out the British version.

Director of the Taste of Britain Curry Festival, Syed Bilal Ahmed, stated that the British curry is milder, is made with better ingredients, and is healthier than their Indian counterparts.

Ahmed is a bit nervous however because he acknowledged that Indians love their food and may not enjoy cooks from abroad attempting to change their cooking habits.

A British trained chef now working out of Calcutta, Shaun Kenworthy, said that he once considered opening a restaurant that combined the best of Indian and British flavours but does not believe that it would work because people are not willing to change the way they have been eating all their life.

Kenworthy went on to comment that the ways Indians cook chicken makhani and yellow dhal is very precise and they are not willing to try something different.

However, those who back the food festival are ready to see some change and willing to take on the challenge as curry has been the national dish of Britain for the last 30 years.  In fact, balti and chicken tikka masala are more popular in Britain as fish and chips for which the country known for.