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MAGAZINES

Latest three issues of the Curry Life magazines will be available to download for FREE. If you would like to get to archive and purchase older issues you have to register and pay at the subscription section below.

News & Features

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Lifting the lid on the Bangladeshi shrimp industry

Prawn and shrimp production in southwest Bangladesh ‘is crucial to public health and prosperity, whilst being climate-resilient’, according to a new study into the industry. Carried out by The University of Stirling’s Institute of Aquaculture and partners over four years, the study is based on findings from quantitative and qualitative data collected from 240 households … Continue reading "Home"

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CURRYLIFE AWARDS 2021

A night of Celebration to Remember The Curry Life Awards returned in 2021, crowning the industry’s best chefs and restaurants Curry and food industry professionals, politicians and special guests gathered together for the Curry Life Awards 2021, which took place this year on 10 October at the Royal Lancaster Hotel London. The glittering awards ceremony, … Continue reading "Home"

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Curry industry is an inspiration says Cobra’s Karan Bilimoria

Karan Bilimoria, the founder of Cobra Beer and president of the CBI, says the curry industry has been ‘an inspiration’ in times of adversity, and that he is grateful for the support his business has received from the sector. Bilimoria also recently attended the Curry Life Awards 2021, held in October. He said: “I was … Continue reading "Home"

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Reviews

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Making a Difference

Arju Miah MBE, owner of The Taj Mahal in Chippenham, tells Curry Life how his achievements have had an impact above and beyond the hospitality industry Arju Miah MBE has been involved with several

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A Club Above the Rest

A Club Above the Rest Paprika Club is wowing diners with its refined dishes, its contemporary design and its consistent approach Located in Royal Leamington Spa, Paprika Club has been welco

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A WINNING FORMULA

Jafor Solim Uddin has been a curry chef for more than three decades and is using his creativity and his enduring passion for cooking to great effect at The Fat Buddha There’s not much that escap

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Vendor & Supplier Stories

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The future's bright

Curry Life finds out how a young female scientist has gone from working in her family’s Indian restaurant to inventing and commercializing a spray to help combat Covid-19 Sadia Khanom had an interest in all things scientific from an early age and this has stood her in good stead. Aged just 26, she is the founder and managing director of Voltique, a business specialising in finding soluti

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Food Recipies

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Spices, the essence to Indian food

Spices, the essence to Indian food

It is difficult to imagine Indian food without the fragrance and flavours of spices. The tantalizing aromas, vibrant colours, and of course the spicy, sweet and tangy flavours make all dishes stand out. Often home cooks, who love experimenting with different cuisines and recipes, strike off Indian dishes from their list because of the number … Continue reading "Home"

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Duck Biryani

Duck Biryani

RECIPE by Chef Yogesh Datta Chef-Patron Yogesh Datta Long regarded as one of finest Indian chefs of his generation, Yogesh Datta brings a strong sense of tradition to his cooking yet marries it with just the right sense of modernity and flourish. Born in Shimla, a hill station in northern India, Datta initially honed his … Continue reading "Home"

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