Member Article

Some like it hot – especially Brits!

Controversial Curry King Avi Malik claims Brits can handle more heat in their curries than Indian diners.

The award-winning restaurant boss made his comments in the wake of an internet row after a London takeaway suggested “white” customers can’t handle spicy food.

Mr Malik, who runs Raval Luxury Indian Restaurant, located just off the Tyne Bridge in Gateshead, said: “If anything the reverse is true.

“The hottest curries in the world were created in this country and it’s the British-born people who love them most.”

The outspoken restaurateur spoke out after the Valentine Restaurant in Southall was accused of discriminating against a white customer.

Food fan Stuart Lynn requested a mild curry and was appalled when he noticed the words “very mild, white ppl’ written on his bill.

The restaurant has denied that “ppl” is an abbreviation of “people” claiming instead that it means a white sauce made from milk.

However, Mr Lynn does not believe this explanation and remains offended that the colour of his skin was referred to.

Writing in his popular Curry King blog, North East restaurant boss Avi Malik says he too finds the takeaway’s explanation unconvincing.

And today he added to his previous comments, saying: “Your taste in curry is not determined by your skin colour, so this really was a ridiculous comment to make.

“That said, in my experience it is British-born people – black and white – who prefer their curries with a bit of heat.”

Mr Malik’s observations are supported by the popular website IndiaCurry.com which states: “British curry is created exclusively for the British palate, it is spicier and hotter than North Indian curry.”

He added: “On a more serious note, language has the power to offend, so people really should choose their words carefully.

“If this story is to be believed, and I have no reason to doubt it, then this restaurant has not done our industry any favours.

“Every week across the UK, two Indian restaurants close, mainly due to a critical shortage of skilled staff.

“Stories like this certainly don’t help us. Because when we talk about skilled staff, it’s not just about their ability to cook…it’s about customer service too.”

This was posted in Bdaily's Members' News section by Ken Oxley .