The Curry-Heute Campaign

Dear Restaurateur

It is about time these issues were universally resolved:

Capsicum

The use of Green Peppers, in fact any colour of Capsicum in Curry is cheap, nothing but ballast, and detracts from the Flavours of what is Indian Food.  A Meat Karahi does not have to be half meat – half ballast.

There are traditional Asian Vegetables, use them.  Who would ever add Capsicum to a Mixed Vegetable Curry – nobody!  They make you – burp – a horrible aftertaste ensues. Curryspondents have commented upon my continuous mentioning of Capsicum in the Blogs, it remains a continuing struggle to avoid it.  Consider those who have allergies, very few venues ask if this is so.

Poppadoms and Dips

These cost pennies to provide.  Most decent Curry Houses bring them to the table and charge nothing.  They are a welcome, a thanks for having chosen your place to dine.  Do not simply bring them and then charge the customer.  Offer, make it clear if you are going to charge £1+ per Poppadom and even more for the Dips.

Chapattis

If the better Bradford Curry Houses can offer up to three Chapattis (or Rice, or Naan) inclusive in the Curry price then charging £2.95 for a single Chapatti is extortion.  Anything above £1.00 is not acceptable. 

Serve all Bread whole, not in bits!

Soup

If a Curry is being served with Shorba/Shorva, then say so. Otherwise, please serve Meat with Masala, not Masala with Meat. We do not want Soup!

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Red Food Dye

Stop using it.  It’s disgusting!  Hector desires a Curry in the colour nature intended.

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Stop wasting Rice

This is a particular problem in Europe where ironically Basmati is usually inclusive with a Main Course. In Europe one tends to be given enough for three people, per person.   Just how much Rice do Chefs think a man can eat?
One hopes that the leftover Rice is never re-used, that would be even more unforgivable than throwing it away.

In the UK one can pay over £3.00 for a Modest Portion, when this is enough to share then so be it, when it barely covers the plate,  it’s a ripoff .

Opening Times

I welcome the day when every Curry House  has its own website which clearly shows the opening times.  Many places tacitly rely on Google Maps.  Surely it is the responsibility of every business to ensure that the published times are accurate, and most importantly, adhered to.  It is unacceptable to permit a time to be in the public domain then have customers turn up to find the doors locked.

People may have  travelled great distances to their chosen venue.