World Curry Festival Guide by WorldCurryFestival

FESTIVAL GUIDE 21 – 23 June 2013 CITY PARK BRADFORD WWW.WORLDCURRYFESTIVAL.COM

worldcurryfest

@worldcurryfest

Contents Welcome to the World Curry Festival . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Flavours of the Festival . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Curry Theatre in association with Yorkshire Building Society . . . . . . . . . . 6 Collection of Chefs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Street Food Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 O2 Stage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Essential Ingredients (A Malaysian Food Special) . . . . . . . . . . . . . . . . . 18 'Poempadoms' & Spice Stories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Food for the Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Finale Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Curry Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Site Map . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Thank You . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

WORLD CURRY FESTIVAL 2013

Welcome to the World Curry Festival 2013 Three Days of Intense Flavours, Sights and Sounds from Around the World Our three day event has been created to offer a kaboom of sensory experiences, taking in sights and sound, as well as taste. When we first established the Festival our intention was to create an event that would be remembered and repeated year after year. Now in our fourth year, we feel we are well on our way to achieving our dream. Bradford’s stunning City Park will be transformed into a marvellous bazaar of restaurants, stalls and stages. The fabulous food on offer is inspired by dishes from all over the world – from Britain, India, Pakistan, Kashmir, Malaysia, Sri Lanka, Jamaica, and Lebanon. Highlights of the Festival include The Curry Theatre where our collection of talented chefs are set to reveal their unique approaches to cooking curry; Chefs’ Table an opportunity for you to watch chefs and curry connoisseurs share their secrets under the spotlight; a Street Food Market full of flavours, delights and fun activities; and Learn to Cook Curry classes for budding chefs of all ages. We are privileged to welcome back ‘Grand Master Chef’ Hemant Oberoi, all the way from his home city of Mumbai, India, to share his secrets – he’ll also be playing the lead role in our Raj-inspired Finale Dinner – turn to page 23 for more details. And last but not least the great Ian McMillan has inspired us to launch a poetry competition – read all about how we’re encouraging young people to write ‘poempadoms and spice stories’ on page 20. A wonderful weekend of fun and food on the menu for all!

FESTIVAL HIGHLIGHTS The Curry Theatre in association with Yorkshire Building Society demos by celebrity chefs

Street Food Market a bazaar of flavours, fun and spice

Learn to Cook Curry with Bradford College

O2 Stage

featuring Chefs’ Table and Live Music

Finale Dinner with Chef Oberoi

WORLD CURRY FESTIVAL 2013

Flavours of the Festival In 2010, we celebrated 200 years of curry in Britain. Since Sake Dean Mahomed opened the Hindoostane Coffee House (the first official curry house) in central London, in 1810, the curry industry in this country has exploded. Today it is worth an estimated £4bn a year, and there are more than 10,000 curry houses across the land. Curry appeals to all sections of society, and is often referred to as the nation’s favourite dish. Our aim is to bring you curry from across the globe – not just the UK and the Indian sub-continent. We are on a mission to seek out talent and tastes from Africa, the

Americas, Europe, the Middle East, the Far East and Australia. What’s so special about curry – where ever it is from – is that it reflects a myriad of countries, cultures, ingredients and flavours from around the world. So whether it’s a Great British curry, a Malaysian fusion dish, a Caribbean classic, or an Indian banquet … there’s always a story to tell.

If there’s one thing that brings all cultures together, it’s curry. People may follow different religions or hold conflicting political views, but talk about curry and they’ll have something to say to each other!” Zulfi Karim, Festival Director

www.worldcurryfestival.com

Jamaica Due to colonialism expect a tropical blend of African, Creole, Spanish, Indian and Chinese cuisine.

BRITAIN Curry has become an integral part of British cuisine – today Chicken Tikka Masala is often referred to as the "National Dish".

MALAYSIA Influenced by many different factors from culture, agriculture and religion, the food varies from state to state.

PAKISTAN Vegetable and meat ‘dry’ curries made from a variety of spices served with bread or rice.

SRI LANKA Rice is staple part of the diet, with a variety of dishes eaten on special occasions, spicy curries frequently consumed at lunch and dinner.

India Heavily influenced by religions and cultures - includes a fabulous range of spices, herbs, meat, vegetables, and fruits.

KASHMIR Most famous dish is the Rogan Josh, a lamb curry made with Kashmiri chillies.

LEBANON Wonderfully flavoursome, the cuisine comprises of breads, grains, fruits, vegetables, fish, poultry and lamb – goat meat is often eaten in the mountain regions.

WORLD CURRY FESTIVAL 2013

The Curry Theatre

A World Curry Festival headline event, The Curry Theatre boasts a line-up of superb chefs hungry to show off their talents live on stage. From far and wide our collection of celebrated chefs have come to show us their unique approaches to curry, in a series of hour-long demonstrations on Friday, Saturday and Sunday in our pop up Curry Theatre. ‘Grand Master Chef’ Hemant Oberoi has, once again, flown in from Mumbai to show us how he makes some of the signature dishes he’s world famed for. Chef Oberoi will also create a gourmet dinner for the British Raj-inspired Finale Dinner on Monday evening in The Corniche Restaurant at the Great Victoria Hotel, Bradford.

In association with

www.worldcurryfestival.com We’re delighted to announce that Malaysian chef, Norman Musa, the multi-talented creator, co-owner and Executive Chef of Ning restaurants in Manchester and York, will visit the Festival for the very first time, bringing a taste of the Far East to the event. Turn to page 18 to read our special feature on Malaysian food. Yorkshire rising star Stephanie Moon, of Harrogate’s Rudding Park Hotel, and British Culinary Federation Chef of the Year, will engage the audience with her cooking talents and ingenuity. And, Bradford’s very own Rahila Hussain - champion of ITV’s Food Glorious Food – will be joining us on stage at the Curry Theatre to demonstrate just why her winning dish – Fragrant White Chicken Korma, is now on sale in one of our most prominent high street stores.... These are just a few of the names who will be appearing at the Festival. Look out for new announcement in the lead up to the event. As always, visitors will be able to give chefs a good grilling at Q&A sessions after their shows – so if you have any burning questions bring them with you and see what the experts have to say. The Curry Theatre is supported by staff and students from Bradford College alongside Matthew Benson-Smith from The Cooking School.

WORLD CURRY FESTIVAL 2013

A Collection of Chefs Representing...

INDIA Grand Master Chef Hemant Oberoi It’s a wonder Grand Master Chef Hemant Oberoi has found time to fly from India to Bradford to delight festival-goers with his revolutionary and world-renowned cooking. Not only is he the chef in charge at Mumbai’s legendary Taj Mahal Palace Hotel, which serves 5,000 meals a day, but he is executive chef of the Taj Group’s chain of Indian and International hotels and restaurants. These include the elite Bombay Brasserie and Bar in London’s South Kensington. Chef Oberoi’s claims to fame knows no end – with celebrity diners ranging from royalty and heads of state to pop stars and footballers. The credit roll includes the Obamas, Prince Charles, George Bush, Bill and Hillary Clinton, Jean Chirac, The Rolling Stones, and the late Margaret Thatcher. Known for his inventive approach to cookery, Chef Oberoi is already widely credited with Khud cuisine – a concept of food cooked in earthenware vessels and served in the same pots, as well as Cal-Indian cuisine, a fusion of Indian and Californian food.

• Grand Master Chef Hemant Oberoi • Kaushy Patel, Prashad • Hardeep Singh Kohli

Signature Dish (innovation) ‘Paperwail Machchi’ – fish fillets drizzled with freshly ground peppercorns enveloped in parchment paper, chargrilled in an open pit and served wrapped in a Bombay Brasserie newspaper!

See Chef Oberoi at The Curry Theatre on Friday Saturday and Sunday. Experience his taste sensations at the ticket-only Finale Dinner on Monday evening.

www.worldcurryfestival.com

Kaushy Patel

Signature Dish (Love)

A mother of three and very well respected chef within her community, Kaushy is a national and regional triple award winning, loving and caring lady. Not extravagant but earthy and loving.

Kaushy’s primary secret in cooking is mental preparation. She adamantly insists that to ensure dishes are of superior quality they should encapsulate good thoughts and wishes while cooking.

Kaushy started her love affair with cooking back in India. As a little girl she lived with her grandma who was a large landowner and her day would involve cooking feasts for the farm staff. Each day she would be involved with cooking for 100+ people and so her skills started to flourish early. Kaushy moved to England in the 1960s, bringing her passion for fabulous flavours with her. She has been creating and perfecting her dishes ever since. Prashad is the only restaurant in Bradford with a coveted AA Rosette, is the most talked about restaurant on Trip Advisor and played a key role in the team that secured the title of Curry Capital of the UK for Bradford. The business was established in 1992 by Mohan and Kaushy Patel, selling traditional Indian snacks and sweets. It has developed into an awardwinning restaurant offering traditional Gujarati and Punjabi vegetarian cuisine with Mohan and Kaushy working alongside oldest son Bobby Patel and his wife Minal.

See Kaus h Patel at y The Curry Th eatre on Sund ay

Hardeep Singh Kohli

Signature Dish (MAGIC)

We’re delighted to announce that Hardeep Singh Kohli – celebrated broadcaster, raconteur and talented chef, will be demonstrating his cooking skills at the World Curry Festival.

Hardeep prepares his famous Punjabi Lamb Chop Curry with a magical blend of love and laughter.

Hardeep is no stranger to us, with an impressive array of appearances on popular shows such as The One Show, BBC’s Question Time, This Week with Andrew Neil, and Radio Four. His love of good food combined with a healthy mix of laughter on Celebrity Masterchef gained him the runner-up position and an influx of foodie fans. Those of you lucky enough to sample a taste of Hardeep over the weekend will be treated to an anecdote packed cookery demonstration. During the Festival Hardeep will helping launch a new training kitchen at the Keyhouse project in Bradford. See page 22 for details.

See Hardeep Singh Kohli at The Curry Theatre on Friday and Saturday

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PAKISTAN Sumayya Jamil Sumayya Jamil is a food writer, cookery teacher, recipe developer and a Member of the Guild of Food Writers. Her passion is good food, cooking and writing about it. She is keen to share her love of Pakistan and Muslim cuisine heritage. Growing up in Karachi, Sumayya learnt to cook by estimation ‘andaza’, known on the sub-continent as the sixth sense of cooking! Her recipes are published in Madhur Jaffrey’s Curry Nation, she has appeared on the Good Food Channel, and is currently writing a memoir-style cookbook about growing up in Pakistan. One of her specialities is the soon-to-be-released Masala Monsoon Garam Masala blends, which she’ll be demonstrating at the Festival when she cooks her delicious Rose Petal Garam Masala Lamb Chops, and she will also cook her Green Chutney Chicken Curry.

Rahila Hussain Rahila Hussain is the first-ever winner of the TV show Food Glorious Food. Her fabulous award-winning dish Fragrant White Chicken Korma is now on sale in one of our major high street stores. Inspired by her parents, she has been cooking since she was very young. She loves all foods, but in particular Pakistani ancestral food. Rahila has travelled to all corners of Pakistan seeking out recipes and stories, and is in the process of writing a cook book on Pakistani food.

• Sumayya Jamil • Rahila Hussain

Signature Dish (Pukka) Sumayya’s mission (in her own words) is: To spread the love of Pakistani food – to introduce the haunting flavours of Pakistani cuisine and create an awareness of its authenticity, its difference from Indian food and to map a journey of my happy and safe memories of growing up in Pakistan.”

See Sumayya Jamil at The Curry Theatre on Saturday

Signature Dish (FRAGRANT) Rahila’s award-winning korma comes with a twist. Using yoghurt rather than cream, her dish exceeds expectation of what a korma is – but first and foremost it’s all about the flavour and spice. Now on sale in one of our major high street stores.

See Rahila Hussain at The Curry Theatre on Friday and Saturday

www.worldcurryfestival.com

KASHMIR Mohammed Aslam MBE Born in Pakistan, Aslam moved to the UK in 1967 and began working as a waiter at the Aagrah restaurant in the 1970s. Today he is the managing director and executive chef of the Aagrah Group of Restaurants, which employs more than 360 people and boasts one of the most extensive ranges of authentic dishes in this country, created from Aslam’s travels throughout the Middle East and South Asian sub- continent. Aslam was awarded an MBE for his services to the Hospitality Industry in the New Year’s Honour List in 2010. He received a ‘Lifetime Achievement Award’ at the ABDN Dinner 2010 and he was named ‘Best Ethnic Chef’ at the Craft Guild of Chefs in 2009.

• Mohammed Aslam MBE • Mumtaz Khan

Signature Dish (uniqueness) Through his expertise and development of the unique flavours and traditions of his native Kashmiri homeland, Aslam is credited with playing a leading role in establishing Kashmiri cuisine in its own right in this country.

See Mohammed Aslam at The Curry Theatre on Sunday

Mumtaz Khan The Mumtaz story began in 1979, when Farzand Begum, mother of the Mumtaz Family opened a small shop just four metres square on Great Horton Road in Bradford, and quickly became famous for its authentic Kashmiri cuisine. Little did she know then, that from these humble beginnings was to grow a multi-national food operation that spans the globe, with prestigious restaurants in Bradford and Leeds. Mumtaz believes all of this has been achieved by keeping faithful to the family’s original recipes and by continuing to use the finest ingredient.

“The World Curry Festival is a fantastic opportunity to raise awareness of International cuisine, and a great opportunity to encourage more and more people to cook at home, and appreciate good, quality curry.” Mumtaz Khan

See Mumtaz Khan at The Curry Theatre on Saturday

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BRITAIN Stephanie Moon “It’s fantastic to be back in Bradford for the World Curry Festival! I will be demonstrating a contemporary threecourse meal combining Yorkshire produce with curry spices. The creative theme of this year’s event has inspired me to create something really special.” Stephanie Moon Yorkshire award winning star, Stephanie Moon is a professional chef consultant as well as chef tutor at Leeds City College. Following a successful career as executive chef at Rudding Park, where she maintained two rosettes in the Clocktower Restaurant for over eight years, Stephanie embarked on a new venture as chef consultant for All Things Food, where she advises Rudding Park and various other catering outlets on food standards and developing new and exciting menus. Stephanie is a recognised figure on the Yorkshire food scene and has many accolades to her name including Yorkshire Life magazine ‘Chef of the Year’, Deliciously Yorkshire Champion, and most recently a Bronze medal in the National 2010 British Culinary Federation ‘Chef of the Year’ Competition. As well as being a regular demonstrator at food shows, Stephanie has made appearances on both radio and television including Channel 5 ‘Street Market Chefs 2010’ and representing the North East on BBC2’s ‘Great British Menu 2011’.

See at ie Moon Stephan Theatre y The Curr y and a id r F on Sturday

• Stephanie Moon • Matthew Benson-Smith • Eric Paxman

Signature Dish (passion) I love food, the feel of it, the smell of it, the textures and colours it gives. To create something wonderful from raw ingredients never ceases to give me a thrill. I love to cook local seasonal food, and experiment with food from further afield. Above all I think food should make you happy, leave you satisfied and hopefully stimulate conversation along the way.” Stephanie Moon

www.worldcurryfestival.com

Matthew Benson-Smith Former chef to Prime Minister Sir John Major, Matthew Benson-Smith heads the teaching team at the Cooking School at Dean Clough, Halifax. His past experience includes working as a Chef at Chequers and Head Chef in top hotels and acclaimed and award winning restaurants in London and across the UK including The Landmark Hotel, Browns Hotel in Mayfair and the renowned Hole in the Wall in Bath.

Signature Dish (skill) Matthew’s teaching experience, his wide and sound knowledge of food and an enviable professional career in the industry means he is ideally placed to deliver enjoyable high quality and informative cookery courses along with chef training.

Matthew’s passion for cooking fresh, high quality seasonal produce is only exceeded by his desire to help others to cook well and to achieve excellent results in a supportive environment. Matthew joined The Cooking School from a teaching position at a leading North of England catering college where, he developed and taught innovative courses, skills and techniques to young people.

Eric Paxman Eric Paxman started his training at Huddersfield Technical College, where he gained a distinction. From there he worked at local restaurants before travelling and training under the best in the world. Eric worked in London under Marco Pierre White’s ‘L’escargot’, where he was able to develop his craft, learning from Marco’s fine and classical style. After four years as head chef for a local restaurant, Eric went on to travel the world, gaining further experience from working in different kitchens. On return to the UK Eric was inspired to open his own restaurant - ‘Eric’s’ in Huddersfield, which has gone from strength to strength and reflects his very personable and relaxed style. At WCF 2013 Eric Paxman will be demonstrating how to cook a delicious British / Asian fusion menu.

See Matthew Benson-Smith at The Curry Theatre on Friday and Sunday

Signature Dish (a modern twist) While in Sydney, Australia, Eric worked under Bill Grainger, of BBC One ‘Saturday Kitchen’ fame. Bill mentored Eric on creating good food with a modern twist.

See Eric Paxman at The Curry Theatre on Saturday

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MALAYSIA Norman Musa Norman Musa is the UK and Europe’s leading Malaysian chef and a passionate ambassador for Malaysian cuisine. As one of the most exciting and engaging up-and-coming chefs in the UK, Chef Norman is passionate about promoting his native Malaysian cuisine. With over 50,000 Facebook fans and appearances on MasterChef Malaysia, Chef Norman has achieved much since opening his first Ning restaurant and cookery school in Manchester in 2006, with a branch in York and a supper club in London. He was chef for the Malaysian Formula One team in 2010; finalist for Malaysia’s National Outstanding Achievement Awards in 2011 and is currently the UK’s Young Asian and Oriental Chef of the Year. He is working on his third cookbook. Born in Penang, the food capital of Malaysia, Chef Norman has achieved much in just six years as a professional chef. In 2012 he was awarded Young Asian and Oriental Chef of the Year at the Asian Curry Awards, along with his Manchester restaurant as Best Malaysian Restaurant, and entered into the Hospitality Guild’s prestigious Young Hall of Fame. He was also a finalist in the 1st Malaysia National Achievement Awards for outstanding achievement in his field. Chef Norman’s ambition is to make Malaysian food big in the UK – at least on par with the popularity of Indian, Chinese and Thai cuisine – and in so doing to be the face of Malaysian food.

World Curry Festival Exclusive Special feature on Malaysian Food – see page 18

• Norman Musa

Signature Dish: (engaging and enterprising) Chef Norman is interactive in his approach and entrepreneurial in his outlook. In 2012 he launched his own Malaysian spiced range of handmade chocolate bars, and is working on other exciting plans for 2013.

See Norman Musa at The Curry Theatre on Saturday

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Street Food Market

At the very heart of the Festival is our sizzling Street Food Market – a bazaar of shops, restaurants and fun activities for all the family. Enjoy the mouth-watering dishes being served up by restaurants and food vendors. Browse the spectacular array of stalls, selling just what you need to make an authentic curry – sauces, pickles, powders, spices, herbs and cooking utensils. Back by popular demand is the Regal Chapatti Challenge. Last year hundreds of you took part in this family-fun activity to cook and sample your own chapatti. All participants will have the opportunity to win a Regal goody bag.

STREET FOOD SPECIALS

Aakash Restaurant is proud to present their Thursday

special – A whole cooked lamb on a bed of rice. Zaara's – Aloo tikki

Cake made from potatoes and lentils cooked in

front of crowd on a gas burner – served with

yoghurt, tamarind, and coriander chutney.

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O2 Stage Learn to Cook Curry

Chefs from Bradford College will be teaching how to cook curry – watch out for their appearances on the O2 Stage throughout the weekend.

Chefs’ Table

New to the festival for 2013 is the Chefs’ Table, where chefs and curry connoisseurs will be demonstrating their skills and sharing their secrets under the spotlight.

“We’re delighted to be involved in the World Curry Festival. It is an ideal way of introducing people to the wide range of opportunities in the hospitality industry.” Hayley Lomas, Bradford College

Refugee Week Finale Refugee Week 2013 runs from 17 – 23 June, and as part of the celebrations we are hosting a Refuge Week Finale with performances from Refugee musicians. Our thanks go to Bradford Action for Refugees.

Taking place on the O2 Stage on Friday, Saturday and Sunday, get ready for a melting pot of demonstrations, gourmet dishes and practical cooking solutions. Find out more about who’ll be appearing by visiting the programme on page 30.

Live Music …

Featuring Panjabi MC on Friday at 8pm; Selah Sounds - Classic Reggae & Soul on Saturday at 8pm as well as DJs, live blues music and acoustic sets.

Calls to Pakistan for 7p per minute And unlimited UK calls and texts to anyone on ø and 100MB data when you top up £15 a month.

For more information and rates on all countries go to o2.co.uk/internationalsim Countries Pakistan

International landlines

1.5p

Bangladesh

Sri Lanka

India International sim

International mobiles

Prices correct as of 8th May 2013. Available in thousands of corner shops. Calls to over 200 countries. Exclusions apply. International rates are for calls made from the UK. Minimum top up £15 for UK O2-O2 calls and texts. Excessive usage policy and terms apply, see o2.co.uk/terms for details and latest call rates.

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CHEF MUSA'S ESSENTIAL INGREDIENTS The exciting thing about Malaysian cooking is all the ingredients and their flavours and aromas. However some of the ingredients used are less well-known to many people in the UK, so I thought I would illustrate them. In most British cities like Manchester and London you can pick up the ingredients in specialist oriental and South Asian grocery stores, and increasingly in the ‘world foods’ aisles of major supermarkets. In Malaysia, of course, you can find these ingredients much more easily. You might wonder why I blend many of the more familiar ingredients like garlic, ginger and onion. This is because the blended ingredients mix well with the sauces, resulting in a richer flavour. For cooking oil, I use vegetable oil but you can also use corn or sunflower. The strong flavour of olive oil, however, is not suitable as it will be overpowering. And if you like your food very spicy, just add more chillies. Galangal – This herb is of the same family as ginger. The aroma and flavour is very pungent and citrusy. You only need to use a bit in a recipe otherwise the dish will turn slightly bitter. 100g of fresh galangal peeled and blended with 100ml of water can produce up to 10 tablespoons of paste. In the UK you can find it in the chiller cabinet of oriental grocery stores.

Tamarind – Malaysians use a lot of tamarind juice in cooking, as an alternative to lime or lemon juice. It gives the same effect. Tamarind is like a sour plum, of which the pulp is edible (when ripened). Soak the tamarind pulp in boiled water for 5 minutes before using it. If the recipe only requires a few tablespoons of the juice, just soak a couple of pinches of tamarind pulp.

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Lemongrass – This is one of my favourite herbs. The refreshing fragrance makes recipes smell so fresh and aromatic. Four stalks of lemongrass blended with 150ml water can give up to 10 tablespoons paste. Having cut off the tip, use the bottom half of a lemongrass stalk, chopping it into small pieces before blending it with the water. Curry Leaves – Curry leaves originate from India, and consequently are a typical ingredient in Indian style Malaysian dishes. Buying fresh ones is best. In the UK you can normally buy them in Asian grocery stores and markets. In Manchester, we have a so-called Curry Mile where you can pick them up. If you cannot get hold of them, you can use dried ones but soak them first in boiling water to soften them.

Fragrant Screwpine – Pandan leaves are from the “Screwpine Tree”, and are widely used in South East Asian cooking. Their distinctive, slightly nutty aroma adds a delicate scent to rice and added flavour to curries. In Malaysia, their extracted juice is a natural green colouring used for colouring in desserts. Tied in a knot, a leaf can also be used to brush oil in a pan. Dark Coconut Block Sugar – This type of sugar comes in blocks or discs, but is different from palm sugar which is widely available in oriental shops in the UK. The sweetness is more intense compared to granulated white sugar. Malaysians use a lot of coconut block sugar for their desserts. I also choose to use it in my beef rendang as it gives an extra darkness to the gravy.

Coconut Milk – There are many files available in the UK, but the best brand in my opinion is Chaokoh, produced in Thailand. It’s very creamy and not watery compared to other brands you might pick up in a British supermarket. In Malaysia you can buy fresh coconut milk, which is even better.

Whole Mixed Herbs – Whole mixed herbs and seeds are available in many South Asian grocery stores here in Manchester. They come in a packet containing a mixture of black mustard seeds, fenugreek and cumin seeds. I use them in my fish curry. In Malaysia I love getting these from the specialist spice stall at the local market.

Dried chilli paste – Dried chillies are used a lot in Malaysian cooking. The colour is a rich, gorgeous crimson compared to using fresh chillies, and the flavour sweeter and more intense than sharp. Twenty dried chillies with 150ml of water can give up to 10 tbl spoons of chilli paste.

Shrimp Paste – Belacan is popular throughout South East Asia, made from fermented ground shrimps, which are then sun-dried and formed into slaps like cheese or pate. These days you can widely buy it in jars. Malaysians use the paste to enhance the flavour, though the smell can really put some Western people off.

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Poempadoms & Spice Stories The celebrated Ian McMillan @IMcMillan, Yorkshire poet, comedian and broadcaster, helped us to launch the Festival this year, with a recital of Curry World, a poem he had written especially for us!

This is the start of something fantastic – curry is like poetry, a mix of ingredients you put together to make something special. This is the day that poetry and curry have finally come together and people will be talking about this for a long time to come." Ian McMillan

CURRY WORLD It’s history and culture on a plate, It’s diversity served with rice You can eat it early or late And it’s never the same thing twice; Because curry is an endless delight An old dance of flavour and spice, A new experience night after night And it’s never the same thing twice And the world should run on curry Now wouldn’t that really be nice Although you might have to move in a hurry Because it’s never the same thing twice And the globe should turn and spin On curry. Take my advice: Live in a world that’s got curry in And it’ll never be the same world twice! © Ian McMillan

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Hot off the Press Inspired by Ian’s creativity (it was Ian, after all, who coined the phrase ‘poempadoms’) and the spirit of the festival, we’ve launched a writing competition for young people. We’re asking schools across the country to get involved and encourage children to create a ‘poempadom’ (poem) or ‘spice story’ (short story) about food, cooking and flavours. See www.worldcurryfestival.com for more details. We’re pleased to say Ian has agreed to be one of the judges!

Ian McMillan As well as being poet-inresidence for The Academy of Urbanism and Barnsley FC, Ian’s previous experience includes a whole host of exciting ventures including resident poet for English National Opera, UK Trade and Investment Poet, Yorkshire TV’s Investigative Poet and even Humberside Police’s Beat Poet. He presents The Verb every week on BBC R3 and is a regular on Coast, Pick of the Week, You and Yours, Last Word and The Arts Show. He was recently castaway on Desert Island Discs. Interestingly cats make him sneeze! Carol Ann Duffy describes him as ‘world-class – one of today’s greatest poetry performers’.

Our aim is to bring people together through food, and inspire and educate people through culture … and where better to start than literature.” Zulfi Karim, Festival Director

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Food for the Soul Keyhouse Project

Growing All Things Spice Community is always an important focus for the World Curry Festival team, and during the past year we’ve been working closely PRISM Youth Project, encouraging young people to get involved in growing produce. Despite the long, cold winter, the students have nurtured a fantastic green crop, including salad onions, coriander, rosemary, lemon balm, sage, mint, bay leaves, thyme, rocket, oak leaf lettuce, pak choi, potatoes and rhubarb. Some of the fresh produce will be used by our chefs during their cookery demonstrations, and will be eaten by guests at our Finale Dinner. A big thank you goes to the PRISM Youth Project, a wonderful supporter of the Festival. Look out for their stall over the weekend.

We feel particularly honoured to be supporting the Homelessness charity Keyhouse, and the launch of a new training kitchen. Celebrated broadcaster, raconteur and masterchef, Hardeep Singh Kohli – a regular at the World Curry Festival, will be helping to cook a huge curry to celebrate the opening, which takes place on the first day of the Festival – Friday 21 June. The new facilities will support people who are homeless or at risk of homelessness by offering training and skills development opportunities, and by running health and wellbeing projects. Keyhouse provides a wide range of supported housing services in Keighley, Bradford and Calderdale, and works with young people, teenage parents, homeless families, people with complex needs and refugees to house them in suitable accommodation, or to provide them with other support depending on their individual needs and circumstances.

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Finale Dinner A British Raj-inspired evening with Grand Master Chef Hemant Oberoi

The World Curry Festival Finale Dinner is an exclusive black-tie evening of fine dining. The event takes place in The Corniche Restaurant at the Great Victoria Hotel, Bradford. The menu has been created and designed by ‘Grand Master Chef’ Hemant Oberoi of the Taj Palace Hotel, Mumbai, India, who will work alongside chef tutors and students from Bradford College to present a four-course meal, using locally sourced produce. We are delighted to announce that front of house supervision will be courtesy of the award-winning Clocktower Restaurant at Rudding Park Hotel, Harrogate.

Monday 24 June 2013 Great Victoria Hotel, Bradford 6.30 pm – 10.00 pm

It’s a ticket-only event, and booking in advance is essential. For more details please email info@worldcurryfestival.com

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Punjabi Lamb Chop Curry Ingredients • 10 lamb chops • 4 medium red onions • 7 green chillis • 3 inches of root ginger • Half a dozen garlic cloves • 2 tbsp of tomato puree • 8 deseeded tomatoes • 1 tbsp of cumin seeds • Half a dozen cardamom pods • A star anise • Half a dozen peppercorns • 1 tbsp tumeric • 1 tbsp chilli powder • 1 tbsp coriander powder • 3 tbsp garam masala • A handful of fresh mint leaves

Recipe by Hardeep Singh Kohli www.hardeepsinghkohli.co.uk

Finely chop the onions, garlic, chilli and two inches of ginger. Keep an inch of the ginger for later. In a large casserole heat 2 tablespoons of corn or veg oil. Once it’s heated add the cumin. Fry for a minute or two before adding the cardamom, star anise and half a dozen peppercorns. Fry these off for a few minutes before adding the aromatics (onion, chilli, ginger and garlic). On a medium heat cook these down for about 20 minutes, turning ever so often to stop them sticking. You want the onion mix to caramelise and colour. Once this has occurred add the tomato puree. Fry this off for a few minutes before adding the tumeric, chilli powder and 2 of the tbsp of garam masala. Also add a little pepper and some salt. Fry the spices in the masala for a few minutes before adding the lovely lamb chops. Fry them for a few moments before adding enough water to almost cover the meat. Bring to the boil and simmer until the lamb is cooked. Throw in the fresh chopped tomatoes for the last few minutes. Meanwhile julienne the remaining ginger and chop the mint. When the dish is done sprinkle the top with the julienne of ginger, the coriander and the remaining tablespoon of garam masala.

www.worldcurryfestival.com 25

Kari Ayam Devil serves 4 Malaysian Portuguese Devil Curry

Recipe by Norman Musa Exective chef Ning Restaurants Manchester and York www.normanmusa.com

Ingredients • 1kg chicken (on bones*) • 2 tomatoes (cut into 4) • 2 medium potatoes (cut into 4) • 200ml cooking oil (to fry the cut potatoes) • 8 tbsp cooking oil • 1 tsp black mustard • 1 tsp brown mustard • 100ml white vinegar • 1 tsp salt • 2 tsp sugar • 4 green or red chillies (cut in half) • 2 tbsp Worcester sauce (optional) • 2 tbsp light soy sauce • 200ml water

Ingredients to blend Soak black and brown mustards in 100ml vinegar. Fry the potatoes until crispy brown and set aside. In a separate saucepan, heat up 8 tablespoons cooking oil. Add in the blended ingredients and fry until fragrant and the oil separates. Add in salt and sugar. Next, add in chicken pieces and seal the chicken. Keep stirring and coating the chicken. Now, add in Worcester sauce, light soy sauce, black and brown mustards with vinegar. Next add in water and bring to boil. Then simmer with low heat for about 15 minutes or until chicken cooked. Stir occasionally. Finally, add in tomatoes, fried potatoes and chillies. Cook for another 2 minutes until tomatoes and chillies wilted. Ready to serve. Serving suggestion with Jasmine or Basmati Rice. * if you prefer to use boneless chicken, then use about 500g only and simmering will take about 5-10 minutes or until chicken cooked.

• 10 dried chillies (add more chillies if you prefer this dish to be spicy) • 10 shallots • 2 stalks lemongrass • 1 inch galangal • 1 inch ginger • 2 inch fresh turmeric (alternatively add 1 tsp turmeric powder) • 1⁄2 medium onion • 4 cloves garlic • 100ml water

26 WORLD CURRY FESTIVAL 2013

Indian Treats

Recipe by Stephanie Moon Rudding Park Hotel www.ruddingpark.co.uk

Wild Blackberry and Cinnamon Lassie • 1 50 g foraged blackberries washed and hulled • 40 g caster sugar • 100 ml water • ¼ stick of cinnamon • 1 00 g natural yoghurt (we are using Stamfrey Farm in Yorkshire) Boil the water, sugar, cinnamon and blackberries and reduce the liquid by half. Remove off the heat and allow to cool. Blend until smooth with a bar mix or liquidiser and pass through a sieve and cool in a fridge until serving time.

Chocolate Mousse • 100 g dark chocolate chopped • 2 00 g whipping cream (we are using local cream) Melt the chocolate in a microwave until just warm and melted do not get too hot or it will burn in the microwave. Whip the cream until sloppy. Mix half the whipped cream into the bowl once incorporated add the other half of the cream and mix again, set in the fridge until required.

Serve the lassi in a glass with a straw on the plate, add the chocolate mousse and garnish with chocolate pieces, add the Apple Bhaji on sliced kiwi or another fruit and garnish with excess fruits. Happy Cooking x

Apple, Coconut and Ginger Sweet Bhaji • 12 Yorkshire apples sliced cut into strips (leave the skin on) cut the apples into strips removing the core • 30 g fresh strips of coconut (dried strips would do if you prefer) • 20 g toasted almond flakes • 1 tsp of freshly grated ginger (peeled and finely chopped would do) • 1 tsp of mixed spice • 1 zest of lemon + 1 tsp of lemon juice only • 100 g self-raising flour • 1 tsp runny honey • 20 g caster sugar • 2 tsp water Mix all together and form into ball shapes and deep fry until cooked Roll in excess caster sugar.

Chilli Candied • 2 large red chillies (we are using Yorkshire Chillies) • 100 g caster sugar • 1 cardamom pod • 400 ml water Slit in half remove the inner flesh and seeds and cut into strips. Boil up in a pan on the heat with the rest of the ingredients until very sticky. Drain off the excess liquid and separate the chillies into sugar to candy them the whole boiling process takes around 5 – 10 minutes and then sugar the strips until they are cold and like candied chilli.

Bataka Pauwa serves 4

Flattened rice with peanuts and potato

Recipe by Kaushy Patel Prashad Indian Vegetarian Cuisine www.prashad.co.uk

Masala Ingredients Flakes of flattened or beaten rice are often used in Indian cooking as a convenience food, and can be soaked, steamed, baked, fried or even made in to porridge. You can find it in Indian supermarkets and online. This is a great quick-and-easy dish, something I can make with no planning or advance preparation from ingredients that are always in my fridge and store cupboard. As a result, it is perfect to serve to unexpected lunch guests". Kaushy Patel Crush the chillies, garlic and ginger together with a pinch of salt with a pestle and mortar (or in a blender) to make a fine masala paste. Soak the rice for a minute in enough warm water to cover it, then drain. Heat the oil in a wok or large frying pan over a medium heat, then fry the cumin seeds until they start to darken. Tip in the mustard seeds and once they start to pop, add the curry leaves – do this carefully as the leaves will immediately start to sizzle and the oil may spit. Stir together, reduce the heat to low and stir in the potato chunks, turmeric and salt. Turn the heat up slightly, cover and cook for 3-4 minutes, stirring occasionally, until the potato starts to soften. Stir in the masala paste, sesame seeds, peanuts, sugar and one handful of the chopped coriander, cover and leave to cook for 4-5 minutes over a low heat until the potato is cooked through. Add the drained rice and warm water and stir gently – the pauwa will start to turn the yellow colour of the turmeric. Cover and cook for a further couple of minutes, stirring occasionally to stop anything sticking to the pan. Stir in the lemon juice and continue to cook covered until the pauwa has absorbed all the liquid and the dish has a loose rice-like texture.

• 2-3 fresh green chillies (ideally Kenyan), trimmed but not de-seeded • 1-2 cloves garlic • 4cm root ginger, peeled and roughly chopped • Pinch of salt

Main Ingredients • 250g medium-thick flattened rice • 130ml sunflower oil • 1 tsp cumin seeds • ½ tsp brown mustard seeds • 15 fresh curry leaves, washed • 1 large red-skinned (or other waxy) potato, cut in 1cm chunks • ½ tsp turmeric • 1 tsp salt • 4 tsp sesame seeds • 100g red-skinned (unroasted, unsalted) peanuts • 2 tsp sugar • 2 handfuls fresh coriander, rinsed and finely chopped • 30ml warm water • 2 tbsp fresh lemon juice

28 WORLD CURRY FESTIVAL 2013

Aromatic Almond Chicken Korma infused with whole garam masalas serves 3 as part of a sharing main course

• 1 chicken breasts, cut in bitesize • 1 inch pieces • 1 tbsp Ghee (clarified butter) • 1 tbsp vegetable oil • 1 red onion, chopped finely • 1 garlic clove, pureed • ¼ inch ginger, grated • 300 g full fat Greek yoghurt • 50 g whole blanched almonds, pureed with about 60 ml of water • 1 dried red chilli • ½ - 1 tsp salt • A little water to add to the sauce if needed

Heat another saucepan on medium heat, add the ghee, once hot add all the whole spices and allow to splutter. Next add the onions and soften but do not allow to brown. Lower the flame (or heat) slightly and add the ginger and garlic and let the raw smell evaporate, continuously stirring not letting the onions, ginger and garlic to burn or turn brown.

In another pan heat up some oil only and fry the chicken pieces until they sealed. Then add the chicken to the yoghurt korma sauce and continue to cook. Add the red chilli but make sure that they down break up, as it is key that the korma does not get coloured by the chillis. Add salt to taste.

Chef trainer and writer www.pukkapaki.com

Main ingredients

Heat a saucepan to medium heat and add the vegetable oil, seal the chicken and keep aside.

Whip the yoghurt and add it to the saucepan. Fry while stirring until the oil separates and comes to the surface of the yoghurt korma sauce. Takes about 7-10 minutes.

Recipe by Sumayya Jamil

Next add the pureed almonds and and cover the pan with a lid. Allow the chicken to cook on a low heat now until the korma sauce turns thick and oil in the almonds rises to the top. You may need to stir occasionally. Add water if you feel the sauce is getting to thick. Takes about 7 minutes or so. Once ready, serve the chicken korma immediately with plain boiled basmati rice.

Whole spices • 1 inch cinnamon stick • 3 green cardamoms, crushed to slightly open pods • ¾ tsp cumin seeds • ¾ tsp coriander seeds • 1 bay leaf • 1 black cardamom • ½ tsp black peppercorns • 3 cloves

www.worldcurryfestival.com 29

Chilli Pancakes This recipe makes 10 pancakes Ingredients • 100g plain flour • pinch of salt • 150ml natural yoghurt • 1 medium-sized green chilli – finely chopped • 1 dessertspoon ground cumin • 1 tsp turmeric • 1 medium-sized red onion – finely diced • 6 spring onions – finely shredded • 2 tbsp chopped fresh coriander • 3 tbsp corn oil – for frying

Recipe by Matthew Benson-Smith The Cooking School at Dean Clough www.thecookingschool.co.uk In a mixing bowl, add the yoghurt to the flour and mix until smooth. Add a little water, if needed to achieve a soft-dropping consistency. Add the remaining ingredients and mix thoroughly. In a nonstick pan, heat a little oil. Add the pancake mixture a tablespoon at a time to form thick pancakes, roughly 10cm in diameter. Fry the pancakes on a medium heat for a few minutes until dark golden-brown in colour on both sides.

A new range

of cooking sauces available at and selected stores

Aagrah tarka cooking sauces in four deliciously authentic flavours A5 Postcard_ASDA_TESCO-A-W.indd 1

www.aagrah.com

29/06/2012 11:18

30 WORLD CURRY FESTIVAL 2013

FRIDAY 21 JUNE

CURRY THEATRE in association with Yorkshire Building society

TIME

CURRY THEATRE

02 Stage

12.00 pm

Gates open

12.00 pm

Stephanie Moon Yorkshire Inspired Menu

Refuge Week Finale Performance

12.30 pm 1.00 pm

Rahila Hussain Queensbury School

Chef Benson-Smith

2.30 pm 3.00 pm

Refugee Week Finale Speeches Refuge Week Finale Performance

1.30 pm 2.00 pm

Refugee Week Finale Speeches

Bradford College Chefs

5.00 pm

6.00 pm

7.00 pm

Gates open

12.00 pm

Stephanie Moon

12.30 pm 1.00 pm

Refugee Week Finale Speeches

2.00 pm

Grand Master Chef Hemant Oberoi

4.00 pm

Hardeep Singh Kohli

Eric Paxman Modern Day Inspi

Grand Master Che Hemant Oberoi

4.30 pm Mumtaz Khan

5.30 pm 6.00 pm

Rahila Hussain

6.30 pm 7.00 pm

Bradford College Chefs

Chef Norman Mus

2.30 pm

5.00 pm

Amjad Bashir, Zouk

Sumayya Jamil

1.30 pm

3.30 pm

Amjad Bashir, Zouk

6.30 pm

12.00 pm

Refuge Week Finale Performance

Dan Ward, Forsters

5.30 pm

CURRY THEATRE

3.00 pm

TBC

4.30 pm

TIME

Refugee Week Finale Speeches

3.30 pm 4.00 pm

SATURDAY 22 JUNE

Hardeep Singh Ko

7.30 pm 8.00 pm

7.30 pm Panjabi MC

8.00 pm

8.30 pm

9.00 pm

9.30 pm

10.00 pm

Festival closes

UNE

www.worldcurryfestival.com

CURRY THEATRE in association with Yorkshire Building society

02 Stage

Curry Cuisine

SUNDAY 23 JUNE TIME

CURRY THEATRE

12.00 pm

Gates open

12.00 pm

TBC

sa Stephanie Moon

Kaushy Patel, Prashad Zouk

1.30 pm 2.00 pm

Mohammed Aslam - AAGRAH Group of Restaurants Bradford College

2.30 pm

iration Chef Norman Musa

3.00 pm

Christa Ackroyd Mohammed Aslam - AAGRAH Group of Restaurants

3.30 pm Zouk Tea Bar & Grill

World's Hottest Chillies - Solly Foods

4.00 pm

Grand Master Chef Hemant Oberoi Sumayya Jamil

4.30 pm 5.00 pm

Mathew Benson Smith

5.30 pm DJ Set

ohli

6.00 pm

Amjad Bashir

6.30 pm Selah Sounds Classic Reggae & Soul DJ Set

7.00 pm

02 Stage

Hasans

12.30 pm 1.00 pm

Bradford College

CURRY THEATRE in association with Yorkshire Building society

Festival closes

32 WORLD CURRY FESTIVAL 2013

Site map FORSTERS BISTRO AND BAR FIRST AID LOST CHILDREN EVENTS

TEN

MS1

MS9 MS10 MS11 MS12 MS7 MS8

MS3 MS2

MS4

MS5

MS6

PO1

PO2

STREET FOOD MARKET

COM M

UNI TY

CH2

CH1

WR 14 WR1 5 WR16

FORMER POLICE HQ

WR6 WR5 WR4

PUBLIC TOILETS LOCATED INSIDE PAVILLION BUILDING

CURRY THEATRE

WR3 WR2 WR1

TOILETS

www.worldcurryfestival.com 33

WORLD RESTAURANTS WR1 & WR2 Bradford College WR3 & WR4 Hassan's WR5 & WR6 Tubzee WR7 & WR8 Zaara's WR9 & WR10 Kukoo WR11 & WR12 Zouk WR14 Oxford Foods WR15 & WR16 Zoya

Centenary Square

PO3

02 STAGE

02 VAN

12 WR 11 WR 10 WR 9 WR

Magistrates court

BRADFORD CITY HALL

MARKET STALLS MS1 My Lahore MS2 Deespice MS3 Twisted Potatoe MS4 & MS5 Solly Foods MS6 Aakash MS7 Goody Good Stuff MS8 & MS9 Jeeves and Jericho MS11 Mr Huda's MS12 Mexican Munchies CH1 Aagrah CH2 Regal PO1 & PO2 Resin Rock PO3 & PO4 Shazan's PO5 & PO6 Together with O2

COMMUNITY TENT CT1 CT2 CT3

Prism Youth Project Environmental Health information point

34 WORLD CURRY FESTIVAL 2013

RESTAURANTS Zaara’s

Our food is based on my family's cooking, just like the food Indian people have at home, limited oil and gee and no food colouring. www. zaaras.com

Hasan’s

A unique combination of refined Indian and Pakistani dishes, offering elegance and sophistication to the Asian restaurant scene. www.hasans.co.uk

Zouk

New generation Indian and Pakistani restaurant. www.zoukteabar.co.uk

Kukoos

Lebanese restaurant serving traditional cuisine.

Oxford Foods

Oxfords Foods provides high quality (Halal) Caribbean Food catering in our café and for small or very large celebrations and events.

EXHIBITORS Mr Huda’s

Authentic restaurant style curry pastes, uncooked and naturally preserved. Eight fantastic blends with over 50 recipe ideas. www.mrhudas.co.uk

Tubzee

Manufacturers of high quality Kulfi and luxury Ice cream products, distributed throughout National and International markets. www.tubzee.co.uk

Deespice Producer of Sri Lankan curries, sauces and pickles. www.deespice.com

Zoya

From South Asian to Continental cuisines, Zoya Cafe's dishes and desserts are freshly made by our expert chefs from the best quality ingredients and taste delicious!

Sollys Foods

Purveyors of Fresh Fruit and Vegetables from across the Globe. Experts in sourcing local, seasonal and exotic produce.

Shazans

Shazan Foods is the UK's leading brand in Halal frozen food, products are available at local independent stores and supermarkets. www.shazans.com

www.worldcurryfestival.com 35

EXHIBITORS Goody Good Stuff

An all-new natural gummy candy range that is made with a plant derived bio-gum technology.

STREET FOOD Mexican Munchies

www.goodygoodstuff.com

Food vendor selling a fresh, tasty and vibrant mix of burritos and tacos. www.mexicanmunchies.com

Regal

Twisted Potato

Supplier of traditional Eastern bakery products including sweets, spices, nuts and preserves. www.shopatregal.com

A golden crispy twist potato is sprinked with your choice of flavour. It's fun to eat and novel to behold!

Aagrah

Lahore

Together with O2

Aakash

Award-winning restaurant chain serving authentic Kashmiri cuisine www.aagrah.com

Sponsor of the World Curry Festival 2013 www.o2.co.uk/internationalsim

Environmental Health Food hygiene and food safety. www.bradford.gov.uk

Resin Rock Gemstone jewellery hand-rolled natural incense , charcoal burning resins, anklets, lanterns and wallhangings ...

Café-style restaurant serving Pakistani cuisine with a Western twist. www.mylahore.co.uk

Probably the largest Indian restaurant in the world! www.aakashrestaurant.co.uk

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38 WORLD CURRY FESTIVAL 2013