Curry corner

Posted on Updated on

April 2013

If there is a lull during the night (or at the end of the shift if it’s particularly busy) the staff in a curry house will take a break and eat their own meal. But for them there is no pondering about whether it’s to be Chicken Tikka Masala, Lamb Vindaloo or a Prawn Bhuna. The chef will already have a pot bubbling away so there is no messing about when the time comes for the staff to eat. What’s in the pot is what the staff get to eat. The curry (if that’s what it is) is commonly called the Kitchen Curry (although some might say Staff Curry). Very few places actually advertise it on their menu (Memsaheb on Thames near Crossharbour DLR, a place Delia Smith has raved about, is one that does) but quite a few places will dish it up if you ask and there is enough to go round. The Kitchen Curry will change every day and will more than likely be a dish that is popular in the region that the chef or staff originate from. Memsaheb’s menu says the Kitchen Curry (£7.95) is, ‘Usually fairly hot, sometimes very hot, meat is always on the bone.’ You want authentic? The Kitchen Curry is the place to look.

There’s more of what is promoted as authentic Indian food on offer for those of you visiting your broker or investment banker soon, or more likely if you work in Canary Wharf. A new kiosk has opened up just outside the entrance to the Jubilee Line (opposite Smollensky’s) serving Indian street food. Perfect for lunchtime, but expect a queue, and remember not to spill any on your new suit.

My favourite fish supplier, Lockie’s Shell Fish (in the Lord Hood Pub garden on weekends) has been expanding its range lately, which is great because fish curry lovers cannot live on whelks and cockles alone. The red mullet is a must try and it’s easy to rustle up a spicy snack. Take half a tsp each of coriander seeds and cumin seeds, a quarter tsp of black peppercorns, a couple of dried chillies and a pinch of salt and cinnamon powder. Crush it all up and rub into the flesh and leave for at least an hour. Then on a high heat fry the flesh side for two minutes and the skin side of the fish for one minute. Eat with a pickle of your choice.

Being surrounded by beautiful things when your eating a good curry really can make a difference to a night out. @Benb111 (a regular tipster for Curry Corner) has unearthed a gem at Ladywell Tandoori, where beautiful murals of Indian scenes (by artist Gill Golding) go hand in hand with great food. The Murg Achari (£6.95) is recommended while you enjoy the artwork on the walls.

So now we’ve got great food and great art how about some music? My favourite curry songs are Korma Chameleon, It’s Chappati and I’ll Cry if I Want To, and Oh Dhansak Boy, the Pipes are Calling. Of course, if you don’t like those you must be Sharp Dressed Naan so maybe you can Tikka a Walk on Wild Side?

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