How the nation’s favourite dishes ‘stack up’

New research carried out for National Curry Week reveals that chicken tikka masala is still the nation’s favourite curry dish – but only just, as curry fans become more aware of regional dishes.

Based on a sample of 4,320 respondents asked to name their top 10 dishes, chicken tikka masala garnered 19% of votes, followed by ‘other’ at 16%. Jalfrezi has now moved into third place with 13% of votes, indicating the desire for slightly hotter dishes – but vindaloo does not even make the top 10.Biryani was in fourth place with13% of votes, followed by balti (10%), chicken dhansak (9%), rogan josh (6%), meat madras (6%), karahi ghost (6%) and korma (1%).

When it comes to favourite Indian regional cuisines it is not surprising that Bangladeshi comes out on top with 35% of votes, as over two-thirds of Britain’s Indian restaurants are Bangladeshi-owned or operated. The growth in South Indian cuisine is shown by its joint second place with Punjabi food (with 18% each). Kashmiri food takes 10%, followed by Pakistani (5%), Hyderabadi (5%), Mogul (3%), Parsi (3%), Rajasthani (2%) and ‘evolved’ (2%).

Poppadoms lie very much at the heart of National Curry Week and it seems two plain poppadoms per person is still the norm, coming top with 37%, although 27% say they go for more than this. Spicy poppadoms are still less popular, with just 13% of respondents opting for two per person and 7% one.

When compared with all other favourite cuisines, Indian comes in second with 14% after ‘other’ (62%), followed by Thai in third place with 10%, Italian (4%), British (3%), Chinese (3%), Caribbean (1%), Mexican (1%), Spanish (1%) and Greek (1%). But the clear favourite is that vague ‘Other’, underlining the huge variation of cuisine available in Britain.

The 18th National Curry Week takes place from October12-18, supported by Sainsbury’s, Amira Rice, Bhai Cider and Kingfisher Premium Lager Beer.

Picture: The record for the National Curry Week’s World Poppadom Tower Challenge is held by Tipu Rahman from Tamarind in Northampton who, with his restaurant team, managed to stack 1,280 poppadoms, measuring 5ft 8in (172.72cm).


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