Jamal’s flavour curries favour with the judges

A Chef has beaten off hot competition to be named one of the regions finest curry cooks.

Jamal Miah, of Spice Express, Purton, beat 18 other hopefuls from the Swindon final of the National Curry Competition, which was held at Swindon’s New College.

Jamal then went on to represent Swindon in the Wales and West regional final, where he came third.

The winning recipe was sweet cinnamon chicken and pilau rice, which was masterminded by Mohammed Ali, the takeaway manager.

Mr Ali said he was delighted for Jamal. “We are very pleased with the award. Everybody who tastes the recipe loves it. It was a real team effort.”

Mr Ali has some top tips for budding curry kings struggling with their kormas and baltis.

He said “it is important that you put your heart and soul into the cooking. You also need to concentrate hard on what you are doing.”

Preparation also plays a key role. “You must select the right ingredients including the spices and herbs.” he said.

The restaurant, which only opened three years ago, was last year named runner-up in the Swindon final of the competition.

And last October Mr Ali was sent a letter of congratulations from council environmental health officers, who were impressed by the cleanliness of the takeaway.

A Chef has beaten off hot competition to be named one of the regions finest curry cooks.

Jamal Miah, of Spice Express, Purton, beat 18 other hopefuls from the Swindon final of the National Curry Competition, which was held at Swindon’s New College.

Jamal then went on to represent Swindon in the Wales and West regional final, where he came third.

The winning recipe was sweet cinnamon chicken and pilau rice, which was masterminded by Mohammed Ali, the takeaway manager.

Mr Ali said he was delighted for Jamal. “We are very pleased with the award. Everybody who tastes the recipe loves it. It was a real team effort.”

Mr Ali has some top tips for budding curry kings struggling with their kormas and baltis.

He said “it is important that you put your heart and soul into the cooking. You also need to concentrate hard on what you are doing.”

Preparation also plays a key role. “You must select the right ingredients including the spices and herbs.” he said.

The restaurant, which only opened three years ago, was last year named runner-up in the Swindon final of the competition.

And last October Mr Ali was sent a letter of congratulations from council environmental health officers, who were impressed by the cleanliness of the takeaway.