Glasgow reigns at top curry awards night
GLASGOW restaurants have been recognised at a top curry awards night.
Businesses across the city, and beyond, were crowned at the 12th Scottish Curry Awards at a glitzy ceremony in the Marriott Hotel in Glasgow this week.
The night saw eateries and takeaways from across Scotland recognised for their dedication to the curry industry, quality food and service - and they were rewarded for providing some of the best curries on offer.
Green Chilli Cafe in Finnieston was named Best of Glasgow, while Team of the Year went to Charcoals on Renfield Street.
The Curry King/Queen accolade went to Turban Tandoori.
Other restaurants around Glasgow, across Lanarkshire and beyond picked up some top awards, including Annaya’s Indian Restaurant (Helensburgh) which took away Best Loved Restaurant, Indian Delight (Carfin) which took home Takeaway of the Year, The Curry Leaf (Ayr) which was given Takeaway and Home Delivery of the Year and The Kurry Lounge (Hamilton) which was declared Curry Champions of the Year.
Dalshannon Farm Indian Restaurant (Cumbernauld) walked away with Outstanding Curry of the Year, while Heera Indian Restaurant (Paisley) won Chef of the Year through a voters’ choice.
Bay Leaf Bistro and Takeaway and Indian Scene (Bearsden) took Curry Entrepreneur of the Year.
The special ceremony also recognised the first ever Scottish Curry Day which took place on April 7, encouraging Scots to visit their favourite curry houses, cook their best curry and compete for the chance to win free curry for a year if they won Scottish Curry Lover of the Year.
Iain MacKenzie, from Glasgow, was then crowned Scottish Curry Lover of the Year after following a social media campaign where he revealed he married his wife through his love of curry. The couple even renewed their wedding vows during the ceremony with host, comedian and actor, Mani Liaqat.
Irfan Younis, CEO of corporate event organiser, Oceanic Consulting, said: “The Scottish Curry Awards are one of our first events and are now established and unique in their own right.
“I’ve always admired the tenacity of the curry industry, despite its many challenges, and that admiration has only grown following the 12th ceremony.
“The Scottish Curry Awards are one of the only means by which homage is paid to those individuals behind the country’s tastiest curries.
“I’d like to congratulate all winners and finalists for their fantastic achievement.”
It is hoped that curry, which is ingrained in the Glasgow way of life, will always reign supreme - despite a recent warning that dishes, including chicken tikka masala, which was invented in Glasgow, are being threatened by climate change.
Key ingredients of a tikka masala, such as chicken, rice, tomatoes and onions could all face price rises and shortages as a result of warmer conditions and changing weather patterns, said the World Wide Fund for Nature (WWF).
Warmer seas could also see populations of cod – long the staple in fish and chips, which dates back to the 19th century – displaced by other species, leading to an “anchovies and chips” fish supper by mid century.