Indian curry with Polish flavour
How much would connoisseurs of chicken tikka masala (CTM) fancy the dish prepared by a Polish chef, using a dash of his country?s flavours? Or how would one fancy a Chinese dish by the chef of the same nationality?Updated: Apr 02, 2006 01:16 IST
How much would connoisseurs of chicken tikka masala (CTM) fancy the dish prepared by a Polish chef, using a dash of his country’s flavours? Or how would one fancy a Chinese dish by the chef of the same nationality?
The CTM, almost a national dish in this country, might yet survive the onslaught of the Eastern invasion for some time as a few work permits were issued to Indian chefs.
Sir G K Noon, the leading manufacturer of readymade Indian meals, said the new visa rules would make it extremely difficult to get cooks from India. Indian food lovers, in the millions here, from 2008 could find radical transformation in the taste of their favourite Indian biryani and seekh kabab.
Managers of several eateries have been forced to employ Eastern Europeans, mostly Poles, who have flooded Britain since the European Union expansion. One restaurant owner complained that the Poles neither understand the difference between sweet and savoury flavours or the use of different spices. Neither do most Poles, better at plumbing and construction jobs, know how to roast or bake. They also have no comprehension of ingredients.
There are nearly 12,000 curry restaurants and takeaways, the latter mostly owned by Bangladeshis. They already face shortage of chefs from Bangladesh after the government crackdown.
The reason for stricter control is due to reports of people coming in pretending to be cooks and illegal immigrants working at such takeaways. The stricter rules would naturally affect Indian curry houses. The Chinese, who own nearly 5,000 restaurants and 10,000 takeaways are in the same boat.
First Published: Apr 02, 2006 01:16 IST