Saturday October 20, 2018

Curry masala restaurants at risk of closing down in London

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London: Who does not know curry in the UK? Solely identified with Indian food menu, curry has become a palatable source of ethnic food for Britishers. But it seems that things are changing now as the Indian food industry faces a threat of losing business in England.
NewsGram brings you an exclusive report by Reuters from London.

The great British tradition of going for a curry on a Friday night appears to be dropping by the wayside, with an estimated 12,000 curry houses disappearing. As Joel Flynn reports, culture, not just cuisine, might be to blame.It’s lunchtime in the Bengal Clipper kitchen, and chicken tikka masala a British favourite is being prepared. This isn’t the busiest time of day, but that’s not slowing down head chef Mohammed Asrar, from the Bihar region of India.

It’s lunchtime in the Bengal Clipper kitchen, and chicken tikka masala a British favourite is being prepared. This isn’t the busiest time of day, but that’s not slowing down head chef Mohammed Asrar, from the Bihar region of India.

He has worked for years to be able to blend spices, but when it comes to customers, the Clipper and its curry competition are facing slimmer pickings than ever.

Business is down and changing tastes are to blame, according to Bengal Clipper owner, Mukit Choudhury. He said, “The old generation, they’ve gone back behind and the new generation took over the place, and since then I find the Indian restaurant is slowly, slowly coming down.”

Costs too are a big problem. While the price of a curry might barely have changed in the last few years or even decades, the weakness of the pound and the rising price of spices is hitting the bottom line. Rents in the capital, in particular, have also risen, but it’s staffing that’s the biggest worry.

SOUNDBITE: Reuters Reporter, Joel Flynn, said “Much is at stake and not just for the industry itself. Curry houses employ 100,000 people in Britain, many of them famously here on Brick Lane in London, and as far as sales are concerned, according to a government committee on curry, it’s worth more than 4.2 billion pounds a year.”

If current trends continue, the Bangladeshi Caterers’ Association expect up to a third of curry houses to go bust. But while many might publicly lament the dying off of a great British institution, restaurant footfall suggests curry might not be on the menu much longer. (image: Manjula’s kitchen)

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Farmers To Grow Modified Cotton With Its Seed Edible

Many of the world’s roughly 80 cotton-producing countries, especially in Asia and Africa, have populations that face malnutrition that could be addressed with the new plant

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Cotton
An experimental cotton plant is shown at a Texas A&M research facility in this handout image provided by the Texas A&M University College of Agriculture and Life Sciences in College Station, Texas, U.S. VOA

U.S. regulators have cleared the way for farmers to grow a cotton plant genetically modified to make the cottonseed edible for people, a protein-packed potential new food source that could be especially useful in cotton-growing countries beset with malnutrition.

The U.S. Department of Agriculture Animal and Plant Health Inspection Service on Tuesday lifted the regulatory prohibition on cultivation by farmers of the cotton plant, which was developed by Texas A&M University scientists. The plant’s cottonseed cannot be used as food for people or as animal feed yet in the United States because it lacks Food and Drug Administration approval.

Cotton
Cotton plant. pixabay

Cotton is widely grown around the world, with its fiber used to make textiles and the cottonseed used among other things to feed animals such as cattle and sheep that have multiple stomach chambers. Ordinary cottonseed is unfit for humans and many animals to eat because it contains high levels of gossypol, a toxic chemical.

With financial help from a cotton industry group, scientists led by Texas A&M AgriLife Research plant biotechnologist Keerti Rathore used so-called RNAi, or RNA interference, technology to “silence” a gene, virtually eliminating gossypol from the cottonseed. They left gossypol at natural levels in the rest of the plant because it guards against insects and disease.

“To me, personally, it tastes somewhat like chickpea and it could easily be used to make a tasty hummus,” Rathore said of gossypol-free cottonseed.

After cottonseed oil, which can be used for cooking, is extracted, the remaining high-protein meal from the new cotton plant can find many uses, Rathore said.

Cotton
If all of the cottonseed currently produced worldwide were used for human nutrition, it could meet the daily protein requirements of about 575 million people. Pixabay

It can be turned into flour for use in breads, tortillas and other baked goods and used in protein bars, while whole cottonseed kernels, roasted and salted, can be consumed as a snack or to create a peanut butter type of paste, Rathore added.

If all of the cottonseed currently produced worldwide were used for human nutrition, it could meet the daily protein requirements of about 575 million people, Rathore said.

Other countries would have to give regulatory approval for the new cotton plant to be grown, though U.S. regulatory action often is taken into consideration.

Also Read: Food Cooked on The Barbecue Can Impair Your Lungs

The new cottonseed’s biggest commercial use may be as feed for poultry, swine and farmed aquatic species like fish and shrimp, Rathore said.

Many of the world’s roughly 80 cotton-producing countries, especially in Asia and Africa, have populations that face malnutrition that could be addressed with the new plant, Rathore added. (VOA)