Sheffield curry chef is hot stuff

Chef Allam  Shah Ullah, from Cutlers Spice, Gleadless, who went to Slovenia to take part in an international curry festival.
Chef Allam Shah Ullah, from Cutlers Spice, Gleadless, who went to Slovenia to take part in an international curry festival.
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A SHEFFIELD chef has received top recognition for showcasing the best of British curry at an international food festival.

Allam Shah Ullah, from Cutlers Spice, Gleadless, was jetted out to Slovenia after being selected from hundreds of chefs across the UK to showcase his talents at the Taste of Britain Curry Festival.

News: Latest from The Star.

News: Latest from The Star.

Allam and a team of six other chefs from the UK were asked to create a menu of over 50 fusion dishes for diners at the festival to sample.

It was organised by the UK-based trade magazine Curry Life, the British Embassy and the Hotel Park in Slovenia, and the chefs involved were presented with certificates for their achievements.

Allam, who served his signature ‘Naga Chicken Balti’ dish, said: “Feedback from customers was very positive. All the customers seemed to have enjoyed my dish.”

British Ambassador Andrew Page said: “Two thirds of British people who go out for a meal go for a curry.”

* 400g boneless chicken, 200g chopped onions, 100g capsicum, 100g fresh tomatoes, 15g garlic and ginger paste, 2g garam masala, 2g naga chilli paste, 3g turmeric powder, 2g cumin powder, 3g coriander powder, 3g tamarind sauce, 3g sugar, 20g oil, salt to taste, fresh coriander for garnishing.

* Cook onions until golden brown, add garlic and ginger paste and cook for two mins. Add all spices, garam masala, turmeric, cumin, corriander and cook the masala. Add tomatoes and cook for five mins.

* Add chicken and cook for 10 mins. Add tamarind sauce, sugar, naga chilli paste and salt and cook until chicken is tender. Garnish with coriander and serve with rice or naan.