About

“Curry”, an all-encompassing term for food from the Indian subcontinent and beyond, has long been an integral part of the UK dining scene.  Today, we are fortunate to have almost 10,000 curry restaurants in the UK, with usually at least one on every high street.

Its rich history has seen the cooking absorb influences from the ancient Greeks, Persians, Portuguese, Danes, Dutch, French, Chinese and British.  The range of styles, traditions, techniques and ingredients is vast.  Its influences manyfold.

We have Portuguese traders to thank for brining many key ingredients now synonymous with curry – tomatoes, potatoes and of course chilli – from the Americas.  The classic Goan vindaloo has its roots in the Portuguese carne de vinha e albos or ‘meat with wine and garlic’. 

The very origins of the word ‘curry’ are long forgotten and subject to wide debate. With a strong claim is the Tamil ‘karil, a broth made with butter nuts, herbs, fruits and spices, especially ginger and cardamoms.  Karil was transformed by the Portuguese to ‘caril’, which the Brits learned as curry. The first known curry recipe published in English is The Art of Cookery made Plain and Easy by Hannah Glasse in 1747.

Each year, for more than a decade the Asian Catering Federation which represents 30,000 Asian and Oriental restaurants in the UK, hosts a number of national and regional awards.  Shortlists are determined by votes from members of the spice-loving public.  The Federation’s panel of judges then tour the country, assessing the merits of each.  Marks are awarded for culinary skills, with top scores reserved for the innovative used of fresh, local ingredients, services, ambience, hygiene and contributions to the local community and charitable activities.

The very best are now revealed in this Guide to the Top 100 Curry Restaurants.

Enjoy