For the Love of Curry. Interview with Dan Toombs aka 'The Curry Guy'

Curry is tasty but not everyone can understand and cook it properly. Especially when you didn't grow up with the original flavors and meal textures. A British favourite, this food is a delight and a challenge for chefs. Dan Toombs, aka The Curry Guy, dedicates most of his professional time to explore this delicious meal. His latest book, available at Watersones, treats extensively about it, and he promises it is not his last. In an interview for Boiled Words he shared some of his thoughts and love for this exquisite dish. You can follow him on Twitter as (predictably) @TheCurryGuy or you can read more about his adventures on his blog.

How did your love for curry start?

I grew up in California and loved Mexican food. I cooked it all the time so cooking with different spices and chillies has always been something I enjoyed. When I moved to the UK, I was introduced to Indian food. It was new and exciting. I had to learn how to cook it. I liked it because so many of the spices and chillies that are used in Mexican food are also used in Indian food. It was so different to me but also strangely familiar.

What is your favorite curry recipe?

My favourite curry changes all the time. I’ve learned and developed so many recipes since starting my blog so I’m always finding new curries I really like. My current favourite is lamb nihari which is in my cookbook. I make it all the time for dinner guests. I love the spice mixture and the lamb shank meat that is fall off the bone tender.

At what extent the original curry recipes were adapted to the Western tastes? For instance, while traveling on Thailand, I noticed how different the original Thai food is from the usual meals labelled as such served in European restaurants...

The origin of curry house style food as we know it in the UK dates back to the late 40s when many immigrants from the Indian subcontinent purchased bombed out fish and chip shops after at the end of WW2. They served mainly British food but also began serving Indian inspired dishes to other immigrants. Spices were difficult and expensive to come by so often a curry might just be a beef stew with some curry powder stirred in. This ‘Indian’ food began to catch on with some of the general public.

In the 60s, 70s and 80s, restauranteurs began catering to the after pub crowd. The pubs had to close at 11pm, but at restaurants where food was being served, people could continue drinking. Going out for a curry after the pub closed became the thing to do, more for the drink than the food but the food did begin to catch on. With more and more people going out for a curry after the pub, restaurateurs needed to develop a way of serving people quickly and cheaply. They tailored recipes to the British taste cooking meat off the bone and using a lot of sauce. They developed a base curry sauce which was used in almost every curry from mild korma to the spiciest phaal. These recipes were passed down from chef to chef which helped standardize the recipes. This is why if you order a chicken korma in Edinburgh or London, you have a good idea what your curry will look and taste like.

What was the most challenging part of writing this cookbook?

I think it was trying to make all the essential preparation for cooking curry house style curries, both interesting and something people would want to try. The only way to match the flavour and texture of a British curry house curry is to prepare a base curry sauce. It is one of the things that make British curries different to what you would be served in the Indian subcontinent. The sauce is bland like a chicken stock but it can be used in so many different curries. Also the idea of pre-cooking meats and vegetables can seem like one step too far for some, but it must be done to get that flavour and ensure you can cook curries quickly and easily just like the chefs do at your local curry house.

What are your next plans as a chef?

I am currently writing my second cookbook. It will be published by Quadrille Publishing in May 2018. The working title is ‘Curry Guy Easy’ though that might change. The book featured over one hundred more curry house style recipes. Curry house cooking was developed for ease, efficiency and economy so it has been a bit of a challenge making the recipes even easier to make while not compromising flavour. I think I’ve done it.

Understanding 'Brands with a conscience'

We are living in a world overwhelmed by brands and the appeals to consumerism. The more the better. However, a new movement is developing aimed at promoting responsible consumer behavior and healthy investment. A couple of weeks ago, I've read a very interesting book introducing Brands with a conscience. It introduces famous brands - such as Adidas or Dr. Hauschka or H&M - which decided that success must be based on an ethical set of values. The authors, Sandra Horlings and Nicholas Ind, made me the honor of an interview about the topic of their book and the challenges faced by brands in the next decade. Here are the answers of my questions - sent and answered via email.
Brands With A Conscience is available to purchase from Kogan Page RRP for £19.99. Get 20% off by using discount code BMKBB20 at the checkout.

What is the biggest challenge for big brands in the next decade? 

The overall challenge for brands in general is to stay relevant. At this moment in time a major societal challenge in society (and thus for brands) is the trend of sharing information that is not necessarily ‘true’: not ‘true’ in the sense that the rational measurements and comparisons don’t apply any more. And the way facts are presented has become rather subjective. Which feeds distrust and insecurity. Brands have a way of framing ideas and facts in an emotional way, which gives them the opportunity to reach and activate large groups of people. And Brands with a Conscience take this responsibility serious. These brands are aware of their role and impact in the world and live up to this responsibility in a positive, solutions based way. 

What future do small and new brands have in the current marketing context? 

Larger brands may have been more experienced in following the signs of the time. However, the same principles apply for large, small and new brands. We believe brands that are built inside-out; that have clarity of purpose and live that through in strong principles, are best fit to stay relevant. At Medinge, we look at brands from a broad perspective; as a means of interacting with all stakeholders in a marketing context as well as a societal (employment, good neighbourship) and financial context. 

What do they need to do in order to answer the sophisticated needs of their current and potential customers? 

Brands with a Conscience follow their own principles and actively share their ideas with stakeholders. Since they are actively aware of their role and impact, they are also open and receptive to the ideas of others. They listen, respond to suggestions made by specific stakeholders and also promote a way of living that they believe can make better the world better. 

Will 'brands with a conscience' become a trend? Why and how can the examples you mention in the book be emulated, without a significant financial loss? 

Since 2004 when we started to recognise Brands with a Conscience, it has been our belief that brands that engage with consumers and other stakeholders in a conscientious way can be a force for good. In the book the majority of cases show that there is financial gain in acting in a conscientious way. And there are multiple surveys available that are mentioned that show the Brands with a Conscience can be, and are, financially succesful. In our view it is not a trend, although there is a growing interest in a more responsible way of doing business - that may be explained by the growing evidence that business originating in the post industrial era comes at a cost for both planet and people. 

How can brands keep their social relevance in time of financial crisis and turmoil? 

Being principles driven, acting human and humane, including all stakeholders: constantly interacting with people in and around the brand to educate and cultivate conscious leaders and followers. 

What are, in your opinion, the most successful 'brands with conscience' in the European market, and why? 

We’d prefer to define successful here as adding to the betterment of society. In our book we have made a selection of leading Brands with a Conscience originating in a diverse range of businesses: such as chocolate brand Tony’s Chocolonely, Dr Hauschka, Cosentino, adidas, French concept store Merci and Handelsbanken. There are more brands with a Conscience. They come from all over the world. All these are brands with a massive transformative purpose and strong leaders, that live clear, actionable principles.