International Indian Chef of the Year Competition 2017

 
Milon Miah
Milon Miah in action at the final   credit: Al Stuart
  The winner of this year's competition was announced at the awards ceremony held on 9th October in the presence of Her Royal Highness The Princess Royal. The winning chef was Milon Miah from the Spice Island restaurant in Barnard Castle, County Durham. His winning menu was:

Borta Roulette - crispy balls of potato with a variety of flavourings: smoked salmon and black pepper, spiced cauliflower and herbs and spring onion and fresh chilli.

Loin of venison marinated in olive oil, herbs and spices, seared on a hot skillet and served with a spicy reduced stock.

Lightly spiced, pan-fried asparagus.


Milon was an outstanding winner. His dishes were expertly cooked and perfectly spiced. The venison picked up the flavours of the marinade beautifully and was tender and succulent. The borta were crispy on the outside and soft on the inside with a contrasting variety of flavours and spicing for the fillings. His venison was sourced locally from Raby Farm in Teesdale.

see our full report of the final and the awards ceremony

see the judges notes for each contestant




 
the cookbook

My latest book, Quick Meals from The Curry House, contains over 50 recipes for making Indian restaurant-style meals at home. Most of the recipes can be made from scratch in under an hour.

Quick Meals from The Curry House

The book has collections of recipes for House Specials, Curry House Favourites, Tandoori-style Dishes, Vegetable Bhajis, Rice, Breads and Relishes. The recipes make dishes that bridge the gap between restaurant meals and supermarket ready-meals.

find out more...


 
free recipes

Now that I have written a new cookery book, I have decided to showcase some of the recipes for replicas of Indian restaurant dishes from my previous book, The Curry House Cookery Book.

Recipe features - our Summer Sizzler spicy barbecue recipes, recipes for my Thai Green Curry and Indonesian Rendang, home-style recipes from Andhra Pradesh and other spicy features.

Recipes from the Raj - recipes from my collection of Anglo-Indian cookery books dating from the late 1800s and early 1900s. Discover how the Brits liked their curries over 100 years ago.

Party sized recipes for 8 or more. Recipes designed for large numbers. Avoid the hassle and unpredictability of scaling-up recipes meant for 2 or 4 people.

get the recipes...

news

We are gradually updating the whole Curry House website. Until we finish, you may still see our old logo and the old look on some pages. This is most likely to happen if you came here via a search engine to what is now a disused page.

old logo

The old "UK Curry Scene" and "letters" sections have been archived.

 
featured recipe

Lamb chops with ginger. Lamb chops are not a common sight on the standard curry house menu and more's the pity for that. You will need to go to a restaurant offering authentic South Asian cuisine to taste the delights of spicy lamb chops.

Alternatively, you can make lamb chops with ginger yourself from the recipe in Quick Meals from The Curry House.

make this...