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Insights, guides, and stories from the UK curry industry

Banks want numbers, landlords want credibility. Here's how to write a business plan that actually gets your curry restaurant funded.

From lease deposits to tandoor ovens, here's the real cost breakdown for opening a curry restaurant in the UK in 2026.

Smoky, charred tandoori wings that'll steal the show at any gathering. Marinate overnight for maximum flavour impact.

A rich, velvety korma without a drop of double cream. The authentic secret uses cashews, coconut, and yoghurt instead.

This budget-friendly one-pot chickpea curry is perfect for meal prep. Make it on Sunday and eat well all week.

Sweet, coconut-studded Peshawari naan is a British curry house classic. Here's how to make it at home without a tandoor.

Recreate the explosive flavours of Indian street food at home. Three easy chaat recipes that'll transport you to Mumbai's streets.

Charred, smoky paneer tikka that works brilliantly on the BBQ or under your oven grill. The ultimate vegetarian starter.

Fluffy, fragrant pilau rice is the unsung hero of any curry meal. Master this foolproof technique and never serve sticky rice again.

Transport yourself to Kerala's backwaters with this tangy, coconut-rich fish curry. A South Indian classic made simple.

Set it and forget it. This slow cooker lamb curry simmers all day and delivers melt-in-your-mouth results by dinnertime.

Golden, flaky, perfectly spiced samosas made from scratch. Our recipe includes the secret to impossibly crispy pastry every time.