Latest news with #curry
Yahoo
3 days ago
- Entertainment
- Yahoo
'I had dinner at a proper curry house in Surbiton and it's a true gem'
Decent curry houses might not be hard to come by in and around Surbiton but I've found a true local gem with top quality food and even better service. I had walked and driven past Prithi Cuisine in Ewell Road, many times in recent years but I hadn't eaten there until recently - and I can confirm it won't be long before I'm returning. I must admit, I was a little tentative at first due to the lack of customers in the restaurant but I was greeted and shown to my table by Raj, the owner of Prithi Cuisine and a true gentleman. Raj quickly put my unease to rest as he explained Thursdays were typically his quietest days and Wednesdays, Fridays and Saturdays were "very busy". Prithi Cuisine in Ewell Road (Image: Gianni Cirillo) My mum and I ordered our drinks and specially requested Raj to point us in the direction of his personal recommendations for starters and main courses. He seemed delighted to recommend the chicken pakorani and green garlic king prawns for our starters. Did I know what to expect? No. Were the smells from the kitchen making me excited? Absolutely. The poppadoms and dips (Image: Gianni Cirillo) As we waited for the starters to arrive, Raj brought out a tray of warm poppadoms and a tree-like structure holding six different dips and toppings. Personally, poppadoms and dips are my favourite part of an Indian meal and Prithi's take on this classic appetiser absolutely hit the spot. The poppadoms were perfectly crisp and the dips were a faultless selection - some sweet, some spicy, some tangy but all delicious and allowed for each bite to be customisable. With our tastebuds well and truly primed and ready for starters, Raj brought out the chicken pakori and green garlic king prawns. The starters (Image: Gianni Cirillo) Both dishes were served similarly - boldly spiced meat served with charred green peppers and onions and a fresh salad on the side. Both the chicken and prawns were seasoned generously and served piping hot. The chicken was tender and juicy and the prawns were meaty and unquestionably fresh. The grilled vegetables held that trademark open-fire char and the side salad was crunchy, cool and an ideal way to reset the pallet before we got underway with our mains. Raj (middle left) with regular customers Nick, Paul and Ramkumar (Image: Prithi Cuisine) During the short interval after the starters, we got speaking to Raj who exuberated not only a pride in serving great food, but having a great connection with the local community. He knows his customers by name and works often with the local radio station and other businesses when he can - I'd known him all of 20 minutes but I could see, as clear as day, how much satisfying his customers means to him. Again my mum and I put our trust in Raj, who brought out two curries - the methi chicken and the royal king prawn korai as well as a saag aloo, a garlic naan, a peshwari naan and a bowl of pilau rice. Following the trend set by the appetisers and starters, the main courses packed punches of flavour although nothing was overly spicy (which can so often be the case in Indian restaurants). The Main Courses (Image: Gianni Cirillo) The chicken and prawn curries again featured a wonderful concoction of spices and were served in a great liquid consistency - not too thick and not too runny. This allowed me to tuck in to my curries via my preferred method - using the naan as a pocket to scoop up mouthfuls as opposed to a fork or spoon. The naans were hot, fluffy and structurally integral and the rice was steamed to perfection. The saag aloo is an Indian staple and more familiar to me than the two curries we'd been served, it was nothing revolutionary but it was certainly given the same culinary attention as the rest of the dishes and gave no room for criticism. Royal king prawn korai curry (Image: Gianni Cirillo) Despite the hefty quantity of food we'd been given, we polished it off such was the quality. Raj came round to ensure everything was to our liking and the smile on his face never faltered. As intriguing as the dessert menu looked, I had physically run out of space for any more food. I left Prithi with a stomach full of fantastic food and a heart filled with the infectious pride and joy that Raj holds in his restaurant. I can confirm that when I next have that Friday evening hankering for an Indian, I know where I'll be heading.
ABC News
3 days ago
- General
- ABC News
Come home to this slow-cooker curry with pumpkin, lentils and coconut
It's a well-known fact that curries get better with age. The spices have time to blend and attune to the task at hand — making the curry taste incredible. This dish draws inspiration from South Asian flavours, with tamarind providing a tangy twist that nods to South-East Asian cuisine. Hearty lentils, creamy coconut, and the sweetness of pumpkin elevate this curry to a league of its own. But the real magic happens at the end, when you make a quick tadka: sizzling ghee infused with garlic, curry leaves, and mustard seeds, finished off with fresh tomatoes for a burst of brightness. Cooking this in a slow cooker is a game-changer. The low, steady heat gives the spices time to meld and the lentils and pumpkin time to soften to perfection. Set it and forget, it's ready when you are.
BBC News
08-07-2025
- Health
- BBC News
Stoke-on-Trent woman sets up social group for sober people
A woman from Stoke-on-Trent who found life got more lonely after she gave up drinking alcohol has set up a social group for others who have chosen to go Mitchell from Trentham said giving up drinking was the "best decision" she ever made, but that sometimes people thought she might not want to be invited to social events where the would be group, Sober Stokies, launched in May and now has 150 members and is due to have its first curry night later this Mitchell said although it was not a support group it had helped offer a sense of camaraderie. She said she made the decision to quit drinking because she was struggling with her mental drank to cope, which made her mental health worse - causing panic attacks and making her afraid to go outside to socialise with her May 2024, she decided to cut out booze for 30 days to prove to herself that she could do then extended this for a further 30 days of sobriety, but she has now been sober for more than a year."I realised how good I felt, and I fell in love with that feeling of feeling good." She said some people trying to stay sober might shy away from environments where there was alcohol, but that she still wanted to maintain her social life."I've tried everything, and I didn't realise just what an impact alcohol was having on my mental, emotional and physical health," she said."We are surrounded everywhere by alcohol, so going alcohol-free you are the minority."People look at you and think there's something wrong because you're not drinking."Her group includes things like coffee mornings and walks, as well as the forthcoming curry said the restaurant would still serve alcohol to other tables, but their table would be an alcohol-free Mitchell added it did not matter why people were alcohol-free, anyone would be welcome in the group as long as an alcohol-free life was their goal. Follow BBC Stoke & Staffordshire on BBC Sounds, Facebook, X and Instagram.
Yahoo
05-07-2025
- Business
- Yahoo
East Lancs restaurant wins top British curry award
Oceanic Awards has announced the winners of the first-ever British Curry Championship 2025, a new national event recognising excellence across the UK's curry industry. The awards celebrate the top 300 restaurants, chefs, and takeaway services across the country, shining a spotlight on creativity, skill, and dedication within the sector. The winners were revealed at a ceremony on Monday, 30 June at the Bradford Hotel, Hall Ings, Bradford, attended by leading figures from across the industry. Barnoldswick restaurant Raj Balti was among the big winners on the night, taking home the title of North West Curry Champion of the Year. The British Curry Championship is organised by Oceanic Awards, which also runs the long-standing Scottish, English and Nations Curry Awards. These awards began 15 years ago in Glasgow before expanding to Birmingham and Manchester. Irfan Younis, spokesperson for the first British Curry Championship 2025, said: 'These Awards provide a platform to applaud the exceptional efforts of those who have made significant contributions to the curry sector and continue to elevate the nation's love for curry. We'd like to congratulate all of our winners on their incredible accomplishments.' Raj Balti's win recognises its commitment to high-quality cuisine and service, placing it among the very best curry restaurants in the UK.
The Sun
24-06-2025
- Entertainment
- The Sun
Watch flames engulf celeb-loved curry house which featured on BBC as passers-by launch brazen bid to rescue staff
THIS is the dramatic moment heroic passers-by rescue trapped staff from a blaze at a famous curry house loved by celebrities. Footage from the inferno at Shababs, known as the "home of the Birmingham Balti" shows heroic passers-by smashing windows with rocks to help staff escape the flames. 4 4 Smoke can be seen billowing from the curry house, on the city's Ladypool Road, after a fryer caught fire on Sunday morning (June 22). In the video, a crowd can be seen gathering on the street outside the venue as pedestrians lob rocks through windows to offer an escape route to staff. One bystander is said to have brought a ladder to the scene to help with the rescue effort. The footage shows the large first floor window smashed and cracked, while people can be seen stopping their cars and getting out to offer assistance. One man reportedly jumped from a first floor window in a desperate bid to escape before being rushed to hospital and treated for smoke inhalation and burns. Four other people were treated at the scene after escaping the horror fire. The iconic curry house featured recently on BBC2 when Michael Portillo visited the restaurant. It regularly attracts visits from YouTubers and celebrities with the Hairy Bikers and Joe Lycett both eating at the restaurant. Shababs is one of the last remaining original restaurants that created the iconic balti dish 38 years ago. West Midlands Fire and Rescue Service deployed three fire engines to the dramatic scene in Birmingham's "Balti Triangle". Fire and Rescue workers found the premises "significantly smoke-logged", a statement said. It continued: "Shortly after 11.10am on Sunday 22 June, we responded to Ladypool Road, Birmingham. "Three fire engines responded, crewed by firefighters from Ladywood, Highgate and Hay Mills stations. "The first crew arrived at the scene within two minutes of being mobilised. "This was a fire, believed to have started accidentally, in a two-storey commercial premises used as a restaurant. Both floors were significantly smoke-logged. "Firefighters wearing breathing apparatus used three hose reel jets to extinguish the fire. "One person was helped to safety by members of the public from the building before we arrived. "They are believed to have been conveyed to Queen Elizabeth Hospital after presenting symptoms of smoke inhalation. "Four members of the public were checked by paramedics for smoke inhalation and were all discharged at the scene. "The final fire crew left this incident at 2.25pm, with police colleagues still in attendance." The famous curry house has been open since 1987 and is one of the city's best known " Balti Triangle" restaurants. Zafar Hussain, the owner of Shababs, has said he wants to open the curry house for business again by the end of the week. Do you know more? Email How to treat burns Your skin has three layer; the outer layer (epidermis), the dermis (which contains vessels, nerves, hair follicles) and the deeper layer of fat (subcutis). A full thickness burn is when all layers of skin are damaged, while a superficial burn is when only the top layer has been effected. The NHS says to treat a burn: Immediately get the person away from the heat source Remove any clothing or jewellery, including babies' nappies, but do not move anything that's stuck to the skin Cool the burn with cool or lukewarm running water for 20 to 30 minutes – do not use ice, iced water, or any creams or greasy substances like butter Make sure the person keeps warm by using a blanket, for example After cooling the burn, cover the burn by placing a layer of cling film over it – a clean plastic bag could also be used for burns on your hand Use painkillers such as paracetamol or ibuprofen Raise the affected area if possible to reduce swelling If it's an acid or chemical burn, dial 999, carefully try to remove the chemical and any contaminated clothing, and rinse the affected area using as much clean water as possible You should go to a hospital A&E department for: All chemical and electrical burns Large or deep burns – any burn bigger than the injured person's hand Burns that cause white or charred skin – any size Burns on the face, neck, hands, feet, any joints or genitals 4 4
