In a league of their own

The most fa­mous Bangladeshi restau­rant is cel­e­brat­ing an an­niver­sary

Cotswold Life - - CHEF Q&A -

NAME: Sam and Mon­rusha Krori RESTAU­RANT: Curry Cor­ner AD­DRESS: Fairview Road, Chel­tenham GL52 2EX TEL: 01242 528449 www.the­cur­rycorner.com

Con­grat­u­la­tions on your 42nd An­niver­sary! What have been some of the high­lights over the years?

Thank you! So many high­lights.

We have been on a jour­ney. Our restau­rant is in­side our home, from sim­ple be­gin­nings trans­formed to be­ing the trend­set­ter. We have wel­comed revered per­son­al­i­ties to en­joy our ex­quis­ite home cooking in our warm, wel­com­ing, un­pre­ten­tious din­ing room, adorned with mes­meris­ing au­then­tic her­itage pieces from palaces in In­dia. We’ve been featured on Chan­nel 4 Gor­don Ram­say’s The F Word as Best Lo­cal Restau­rant, short­listed from 12,000 nom­i­na­tions. Win­ning more than 25 top food awards, in­clud­ing 2 AA Rosettes – the high­est rated Bangladeshi cui­sine – and the best, win­ning Cotswold Life Chef of the Year and Restau­rant of the Year.

A dream come true, for a fa­ther and daugh­ter duo cooking at home, com­pletely self taught.

You and your fa­ther are a great team, Mon­rusha. What do you think is the se­cret of your suc­cess?

We have the same culi­nary brain and we like cooking to­gether. Dad’s 68; I’ve grown up watch­ing him in the kitche. I left a suc­cess­ful law ca­reer to cook with him for the peo­ple who en­joy our food, and I love it.

What are the best pieces of ad­vice he’s passed on to you?

Fol­low your pas­sion, put your heart and soul into your cooking. Qual­ity and taste are supreme. Don’t ever cut cor­ners. Be proud to be Bri­tish and re­spect your eth­nic her­itage. We love sup­port­ing our lo­cal econ­omy and com­mu­nity.

Any hu­mor­ous ex­pe­ri­ences in the kitchen you’re happy to share with us?

Ex­plod­ing Gu­lab Ja­muns in our quest to rein­vent the clas­sic In­dian dessert… but Gor­don Ram­say says our cooking is “Ex­quis­ite flavours, bet­ter than in In­dia.” It worked out!

When you have a day off, what do you like to do?

We are closed Mon­days. We love vis­it­ing Cotswold towns and vil­lages.

What are some of your favourite Cotswold in­gre­di­ents?

Free range eggs, Longhorn beef, Cotswold chicken and lamb, fresh Brix­ham crab, or­ganic Cirences­ter flour used for our homemade bread and pas­try, lo­cal cream for our homemade kulfi.

And your favourite spices to cook with?

Saf­fron, turmeric, black car­damom, Kashmiri chill­ies, Kewra.

As well as din­ing in your lovely Chel­tenham restau­rant, is it pos­si­ble to buy dishes to take home?

Yes, it is! On 24 hours’ no­tice we can cater for 20. With more no­tice we do larger or­ders for par­ties and gath­er­ings.

Can you cater for those with al­ler­gies and vege­tar­ian di­ets?

Yes. Please just ask. We would be de­lighted to help.

Do you of­fer cook­ery classes?

We plan to, for the first time, in 2019. Please drop me an email to mon­rusha@ the­cur­rycorner.com to reg­is­ter your in­ter­est.

What are you hop­ing 2019 will have in store for the fam­ily and Curry Cor­ner?

Shar­ing more of our unique culi­nary jour­ney and ex­per­tise. The jour­ney con­tin­ues. N

Photo: Shaun Thompson

Sham­sul and Mon­rusha Krori at The Curry Cor­ner in Chel­tenham

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