Posted on March 21, 2014 by The Good Beer Folks
Who doesn’t love a good curry dish especially when it’s infused with Steam Whistle? Toronto’s Duke Pubs have been doing one thing really, really well which is serving up classic British pub fare for 30 years. One of their signature dishes is curry and now the Duke Pubs are celebrating this spicy top seller a few ways: Corporate Chef Kevin Dougal created a new recipe “Chicken Karma Masala” made using Steam Whistle Pilsner.
What’s the tie between curry and British cuisine?
The term “Curry Powder” was likely adopted and anglicised from the Tamil words kari (கறி) meaning ‘sauce’ – which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy – and podi meaning a spice blend used for making kari dishes, thus kari podi equates to curry powder. Curry powder, a commercially prepared mixture of spices, is largely a Western notion dating to the 18th century, commonly thought to have first been sold by Indian (Tamil) merchants in southeast India through the British East India Company to members of the British Colonial government and army returning to Britain. Following World War II, curry became even more popular in Britain owing to the large number of immigrants from South Asia. Curry has become an integral part of British cuisine, so much so that, since the late 1990s, chicken tikka masala has been referred to as a true British national dish.
Want your own take-home Duke Pubs Curry Kit?
It’s now available for $12.99, in the Duke Pubs. The kit includes their Steam Whistle Chicken Karma Masala recipe, a jar of Duke Pubs Rhubarb Chutney, and the Duke Pubs Curry Spice ($25 retail value).
We love giving items away to you and have created a prize pack that includes the kit and Steam Whistle.
To enter, post a comment below completing this sentence “Steam Whistle and curry taste like ________”.
Contest ends March 28th 2014 9am EST. Must be 19 or over to enter.