Twelve chefs from across the UK converged in the market town of Dunstable in Bedfordshire to compete in the UK Curry Championships National Curry Chef of the Year. The event was organised by UK Curry Connect in collaboration with the Craft Guild of Chefs as part of their British Culinary Championships.

His winning dishes included:

• Main course: Seabass & Prawn Kiri Hodi comprised of pan-seared spiced Seabass fillet served with Pandan leaf infused coconut-based sauce (called kiri hodi) grilled asparagus, carrot & young potato, garnish with coconut, fried curry leaf & chilli oil.
• Dessert: Daulat Ki Chaat, made with sweetened frothy milk & yoghurt mixture, flavoured with saffron and kewra water, served with Kesar mango, fresh berries, garnished with edible gold & viola flowers and presented with dry ice.

Judge Rajesh Suri commented: “UKCC has been instrumental in creating platforms and opportunities to chefs from the Indian subcontinent for the past few years who wish to showcase their skills, ability to cook with commitment, passion and those who would like to make a difference to our beloved cuisine within our Indian restaurant industry.

“I was fortunate enough because I was one of the six judges who witnessed this intense competition among 12 very high calibre chefs. The incredible calibre of participating chefs creating extremely interesting combinations of dishes that required high technical ability, knowledge of ingredients and above all skills to execute those dishes to perfection.

“Even though a few chefs really stood out, in my opinion, every chef competing was a winner. I hope this competition encourages more chefs to take part next year in this prestigious competition. Happy cooking.”