Chefs cook up a storm at Curry chef of the year final
- Credit: Nick Butcher
Three chefs from Indian restaurants and takeaways battled it out to create a winning dish at the second Great Yarmouth Curry chef of the year event.
The final cook-off took place in the kitchens at Great Yarmouth College with the chefs from Savoy Tandoori, Gorleston Spice and Jaipur, competing in three categories; best main course, best starter and best innovation- with each chef producing a winning course.
Saiful Islam Khan from Jaipur, on King Street, won the best starter with his Magie chicken, the best main course went to Kayas Miah of the Savoy Tandoori, on Regent Rodd, for his king prawn jaipurn. And Belal Ahmod, from Gorleston Spice, on the High Street, won best innovation with his dish mafa munueg mossala.
Mr Miah, Savoy Tandoori owner and chef, said he was pleased with winning the best main course and believes it will be good for his restaurant.
He said: “It was really good and I enjoyed it and the experience. I can display the cup I’ve won to the customers.
“I entered because I wanted to help my struggling business, I wanted to show people that I have the talent and we do things the right way.”
The competition was organised by the Council as part of National Curry Week to help raise further the food hygiene standards within the Indian restaurant and takeaway sector.
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Entrants were only able to apply if their restaurant or takeaway had scored a food hygiene rating of three or more
Councillor Sylvia Pratt, who helped judge the competition, said: “The inaugural competition, in 2012, was hugely successful in strengthening relations between restaurants and the borough council’s environmental health officers, which has resulted in further improved hygiene standards.
“I felt very privileged to watch the skilled chefs at work and to taste so many varied dishes of wonderful Indian cuisine. There was certainly very hot competition – and it was difficult to choose the category winners.”
Late entry, Planet Papadum, on Marine Parade, brought along a takeaway to the final rather than cooking in front of the judges and were given a certificate recognising their entry.