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If curry be the food of love, tuck in!
After a Nottingham Profes...
If curry be the food of love, tuck in!
After a Nottingham Professor found that curry spices doubled as a potent aphrodisiac, award-winning Spice of Hampstead decided to spice up their menu.
Mr Khan is the editor of the monthly magazine Spice Business and the director of the Guild Bangladeshi Restaurant Association. The Association helps new restaurants find their feet in a competitive market.
The Spice of Hampstead opened way back in 1971 following the success of Mr Khans Baker Street restaurant Cinnamon Spice. It made Time Outs top 100 Indian restaurants in 2002, and has won two top awards since. The Spices chef won the Curry Chef of the Year Award in 2001.
As well as the stock dishes you would expect, the new menu includes traditional delicacies from all over Asia.
They include Afghani chicken from Afghanistan, tropical fish dish Machli Biran from Bandgladesh, Persian lamb Dansak, and oriental grub like Malay chicken. Less adventurous diners should try the Adrak ke Panje, British lamb chops marinated in aphrodisiac.
Mr Ahmad said he wanted to create a world food experience.
'For years, people have been eating Vindaloo, Massala and Jalfrezi,' he says. 'We have kept all those traditional dishes but we want people to try and be a bit more adventurous when they come out for a meal'.
'I think its important to try and unify cultures we can start to do that through what we eat. We decided to branch out a bit we are now cooking salmon steak and tandoori trout its fish and chips with a difference.'
(Camden New Journal)
Chefs Specialty Dish:
Specialties include a hot chicken haryali and lamb chop tandoori (a dry dish)
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