A pair of award-winning curry chefs have been given top recognition for showcasing the best of British curry at an international food festival in India.
Wearside chef Syed Zohorul Islam, who is executive chef at the Capital Restaurant, Claypath, Durham was joined by his Syed Noor Hussain from neighbouring Spice Lounge, Market Place, also in Durham, as they were chosen to show off their skills at the Taste of Britain Curry Festival in Bangalore.
Mr Islam is no stranger to the festival and was also recently in the Indian capital New Delhi, championing British curry.
The British curry chef’s contingent included Pintu Rozario, consultant chef of Curry Life, the UK-based trade magazine, which organises the festival.
Mr Islam and Mr Hussain represented the North East of England.
Mr Islam, who lives in Sunderland, said: “This was truly an inspiring event.
“We have not only showcased what we know best, we have also picked up lot ideas for new dishes which will reflect in our menu.”Syed Zohorul Islam
“We have not only showcased what we know best, we have also picked up lot ideas for new dishes which will reflect in our menu.
“I am happy that, this time I had another Durham chef to support me at this curry challenge.
“This was not a competition between chefs; it was a festival where we put our best of British dishes to the test with Indian diners.”
“It went down very well with all diners and we had lot of praises for our curries,” he added.
Mr Hussain said: “It was very exciting for me to be part of this prestigious event.
“I am always up for new challenge, but this one was very unique.”
Dominic McAllister, British deputy high commissioner in the city, lent his weight behind the festival, saying: “It was a real pleasure to welcome the Taste of Britain Curry Festival team in the city of Bangalore.
“Curry, which originates from India, is now of course one of the most favourite food of British people.
“Taste of Britain here has demonstrated that, not only we have good curry in the UK, we have the best food on offer and best talents too.”
All participating chefs were highly praised for their foods and presented with crests by the organiser for their achievements.