Meat free week recipe

National Curry Week

It’s national curry week, which has always had a place in our hearts here in the SK kitchen, after all it is our bread and butter (or should that be naan?)

To mark the week, supermarket Morrisons recently launched a new eight chilli-rated curry dubbed the Flaming Fiery Phaal. This was after complaints that their Volcanic Vindaloo was nowhere near hot enough.

This new dish comes with warning label as it contains scorpion chillies (which top the Scoville Heat Scale) as well as naga and green chillies.

Read more

Development & Innovation Chef of SK Foods. Your food. Our Passion.
National Curry Week

National Curry Week 2017

There are some food awareness days/weeks we particularly look forward to and National Curry Week is certainly one of them.

It’s not just because Asian food is one of our specialities here in the SK kitchen, although that obviously makes events like this even more interesting (we don’t get as excited for World Porridge Day for example!).

We get excited about it because curry has become such a staple in our diet. When was the last time you had a curry? I bet if we carried out a poll most people would say they have one at least once a week. It’s become as British as a roast dinner!

Read more

Development & Innovation Chef of SK Foods. Your food. Our Passion.
National Curry Week

National Curry Week

I spoke in a recent blog about my preference for smaller, tapas-style, plates when I am eating in restaurants and at it’s National Curry Week, it seemed perfect timing to discuss how Indian food can fit into this category.

Back in the day, you sat down, ordered a sauce-laden main course like Chicken Bhuna and sharing amounted to splitting some pilau rice and a naan bread as big as your head.

Read more

Development & Innovation Chef of SK Foods. Your food. Our Passion.
Indian spiced lamb shoulder

National Curry Week

We couldn’t let an event like National Curry Week go by without mentioning it in the blog, after all it is one of our staples in the SK kitchen.

The beauty of curry is that it has such variety. Whether you like it hot with lots of chili (always fresh ones of course) or prefer something less testing on the taste-buds, such as a creamy Korma.

Read more

Gary Olive
Development & Innovations Chef of SK Foods. Your food. Our Passion.