National Curry Week starts tomorrow; why not celebrate it in Glastonbury?

National Curry Week which this year starts tomorrow, Sunday 9th and runs until 15th October provides an excuse for Glastonbury curry lovers to get out and about and sample a curry (or perhaps even enjoy one at home).

The event, which started in 1998 with the aim of raising funds for charities focussing on hunger, poverty and malnourishment, is now in its 14th year and whether you prefer a bum scorching and aptly named vinda-loo, a creamy korma, or a delicious dansak there are several excellent places to choose in Glastonbury and Street.  

I must confess I'm quite partial to a tasty curry; the sumptuous smells of exquisite spices that is experienced upon opening the door of an Indian restaurant is enough to start my stomach rumbling.  Once upon a time I preferred the hottest of the hot when it came to spicy dishes, but as I've aged so has my palate and I no longer feel the need to chomp on a vindaloo until my nose runs and the steam comes out of my ears; reading this week's story of 2 people needing hospital treatment after scoffing Kismot KIller in a "world's hottest chilli" eating championship in Edinburgh, makes me glad that is the case.

When I indulge in the great British pastime of "going for a curry", I make the mistake of munching on a couple of poppadums and their accompanying pickles while waiting for my meal and by the time the main courses arrive I am too stuffed to finish them. I promise myself I won't make the same mistake next time, yet invariably the same thing happens without fail.

Elaichi Tandoori towards the top of the high street is my usual haunt for a curry in Glastonbury; it can be busy at times but it's a great environment with friendly staff and an extensive menu (they also do takeaways).  It's been around for years and the food has always been of a consistently good quality and I've never had cause for complaint.

Cinnamon Spice in Northload Street is also fantastic.  It is just a takeaway and not a restaurant, and part of the fun is getting home to sample the "freebies" they have added to your order.   This place is well worth a visit if you just fancy a tasty takeaway in front of the TV.

Just down the road is the Hawthorns Hotel.  Now, being a curry lover I wouldn't generally recommend an English pub that serves curry as quite frankly most places just offer unappetising, tasteless slops with little to redeem they, yet every Thursday night Hawthorns has a curry evening during which the talented Simon the chef serves up a selection of dishes relating to a different specific curry region each week.  Heck, they even have a Christmas Curry menu in the weeks running up to the Festive Season.

Over in Street there is New Miah's Tandoori; and while must admit I've not been there for a while it's always been a pleasant dining experience on the occasions I have; there's always a good selection of food on the menu.

Saffron is the smallest of our local Indian restaurants and can feel quite claustrophobic when it is busy, but it's also quite a cosy little place even if service can sometimes seem a little slow and inattentive, but don't let that put you off it is a great little place.

Of course, you can always make your own curry; a visit to Earthfare or Artisan Foods in Glastonbury will provide most of the spices and ingredients needed to make one with a great depth of flavour and an incredible taste.

Here is my favourite (and easy to make) recipe for a tofu and potato Thai red curry:

• In a wok or large flat bottomed saucepan, heat a tablespoon of ghee (or veg oil) and saute a large chopped onion and a large diced sweet or normal potato.
• As the onion starts to soften add a couple of cloves of chopped garlic and an inch or so of minced ginger, and saute for another few minutes, being careful not to brown the garlic.
• Stir in a couple of teaspoons of red Thai curry paste (more or less depending on how hot you like it).
• Add 2 blocks of diced tofu (although you can use  a pound of skinless boneless chicken cut into thin strips if you prefer a non-veggie option, but if this is your preferred choice, put this in at the beginning), and stir.
• Add a tin of chick peas (drained), and a tin of coconut milk. Stir again.
• Simmer for 5 minutes, then add 1/2 a block of creamed coconut and stir until it has dissolved.  At this point you may need to add some hot water to thin it slightly.
• Throw in a couple of lemongrass sticks and season to taste.
• Simmer for around 20 minutes until potatoes are soft, stirring occasionally.
• Just before serving add a handful or two of chopped fresh coriander leaves.  Stir again and serve on a bed of rice (I prefer brown basmati of fragrant white Thai) and chapatis.  Although you can easily buy them chapatis are really simple (and very quick) to make using just flour, salt water and a little oil.

Enjoy.