The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Article Archive - For this month's articles - View magazine »

163-main.png

Curry for change

One in eight people around the world will go to bed hungry tonight for the want of some basic grains and vegetables. The ‘Curry for Change’ campaign raises money to transform the lives of very poor families by asking chefs to indulge in one of the UK’s greatest loves – preparing and sharing a curry. The person who raises the most money will enjoy a free masterclass with Michelin Starred chef Atul Kochhar.

The ‘Curry for Change’ campaign is led by UK charity, Find Your Feet, which helps vulnerable rural families in Asia and Africa to grow enough food so they don’t go hungry, to earn enough money so they can ‘find their feet’ and to strengthen their voices so they can speak out against injustice. Many of these people live in very remote areas, without the means or opportunity to change their situation for the better. With a pittance, they face heart-breaking decisions every day – such as whether to buy food for the whole family or vital medicines for one sick child.

Support from top chefs

Atul_KochharMichelin Starred chef Atul Kochhar is urging all chefs to do their bit for the campaign

Patron of Find Your Feet is twice Michelin Starred chef Atul Kochhar who, in 2001, was the first Indian chef to receive a Michelin Star while working as head chef at Tamarind. Since then, Atul has gone on to create the world-renowned Benares Restaurant in London, where he won his second Michelin Star in 2007.
“I’ve been a supporter of Find Your Feet’s work for many years,” says Atul. “In India I’ve seen first-hand the charity’s passion and commitment to its work and the impact it has on the lives of poor people.”.

Atul Kochhar is not the only top chef to put his skills to good use for Curry for Change. Cyrus Todiwala OBE, BBC Food Personality of the Year 2014, is one of Britain’s most successful Indian chefs known for his refined, elegantly spiced and sophisticated cooking. Cyrus – who has a real passion for “everyone to buy British, find comfort and joy in the kitchen, and learn all they can, and more, about great Indian food” – has raised thousands for the campaign.

Indian-raised Dhruv Baker was winner of TV’s MasterChef 2010 and has spent time in some of the best kitchens in the UK and Europe, working with Michel Roux Jr at Le Gavroche and at De Librije in Holland. Together with Vivek Singh, founding chef of The Cinnamon Club and its sister restaurants, Dhruv hosted a big event for the charity when he cooked his Malaba Prawn Curry, based on the traditional flavours of South India, where coconuts and seafood are abundant. His inspiration for this dish was to “remind people that Indian food is more than heat, it can also deal in subtlety.”

Delicious_Green_CurryDo your bit and dine with Atul “Come and join us so that families don’t have to go hungry, let’s make a difference this year with Curry for Change,” urges Atul who is offering a free masterclass to the chef, amateur or professional, who is the most successful supporter of the ‘Curry for Change’ campaign this Autumn. The campaign is encouraging people to host a special money-raising Indian culinary event before 31st October. The chef who raises the most money from their guests or customers will win a class with Atul in the kitchen of his celebrated Mayfair restaurant, Benares. If you win, your day will start with a small breakfast of tea, coffee and pastries before entering the Benares kitchen with Atul. You will have the opportunity to watch, learn and ask questions while Atul demonstrates a selection of his signature seasonal dishes and talks through his recipes. You’ll then taste all the dishes at lunch and receive a signed copy of Atul’s book to inspire your own recipes.

Kamlesh

Money raised by the charity helps to change the lives of women such as Kamlesh in Uttar Pradesh, India. “I have learnt how to make natural compost for my vegetables and how to boost the quality, timing and production of my crops,” says Kamlesh. “Now my pumpkins have grown and improved and I can sell them on. When we earn a little more money we can spend it on education for my children.’

 

Your feedback is important to us – please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 19 MAY

RT @ChefGruel: When the shutdown ends, I’m inviting everyone who retweets this to my chicken concept Two Birds. Double birds on me. https:/…

Essentially Catering @MagazineEC 28 APR

NEWS!! After 13 years EC magazine is closing on the 30th April, it’s a decision from the top, nothing to do with CO… https://t.co/N97wicqo9j

Follow Essentially Catering Magazine on Facebook

Article Archive

Mental Health

Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >

Cocktails

Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >

View previous articles > 191
Advertisement Cooking oil offer