ETHICAL
EDIBLES
Mood Food
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com
pic: THE CULINARY GEEK
TURNING THE HEAT UP
As April sees the finale
of the Welsh Curry House
Awards, Luke Webber
writes about the culinary
creativity of curry.
CURRY might stand as the proudest symbol of
British multiculturalism. It’s regularly voted
Britain’s favourite meal, and yet it has its origins
in Asia and elements of modern curry were
imported from as far afield as Mexico and South
America. Even the origins of the word ‘curry’
have been traced back variously to France,
Portugal and, of course, India. Centuries of
tinkering in Blighty have made the curry more
of a fusion food than the authentic dish of any
nationality.
The Welsh Curry Award has been adding a
taste of Cymru to this spicy mix since 2007,
and the competition in 2014 is hotter than ever.
Thousands of people across Wales have voted
to create a list of the country’s top 30 curry
houses, and the competition’s many stages makes
reaching even the shortlist an Olympian feat, so
each of the restaurants on the list should be worth
a visit.
All the establishments have dished up a new
curry recipe centred on Welsh lamb to the
gobbling public, exclusively for the competition.
By using locally-sourced lamb in their dishes
the restaurants will be continuing in the long
tradition of incorporating regional elements into
curries. In previous years, winners have been
praised for their imagination, attention to detail
and their ability to envision food for the modern
world. Creating something fresh and new in
such an old favourite is difficult, but the talent
of those involved with the dishes, means that
something magical is certain to emerge from this
competition.
The restaurants will be narrowed down to a top
three in each region, which will be announced
on BBC Radio Wales’ Jason Mohammad Show on
4 Apr. The overall winner will be announced on
Mon 28 Apr at the Vale Resort & Hotel along with
the individual Curry Chef Of The Year Award.
This evening includes a three-course meal made
by chef Anand George of previous winner The
Purple Poppadom, so it is in itself a delicious
melding of form and function.
Welsh Curry House Of The Year
Awards 2014, Vale Resort, Hensol, Vale
Of Glamorgan, Mon 28 Apr. Tickets:
£50. Info: www.welshcurry.co.uk
SOMMERIN TO TALK ABOUT
James Sommerin opens his long-delayed restaurant in
the Beachcliff development in Penarth at the end of the
month. The setting will be in keeping with its newlybuilt e ፱