British chefs are having some success on the subcontinent, but not everyone is convinced.
Exporting curry to India might seem as futile as it once was to carry coals to Newcastle, but the subcontinent is proving an increasingly lucrative market for British chefs offering their own interpretations and ingredients.
Dev Biswal is among the UK names whose trade is taking off in the ancestral home of the curry. He has received backing from a group of businessmen to open a new restaurant next year and is also preparing to front a television cookery series.
But the executive chef of the Ambrette restaurants in Margate and Rye still has a few challenges to overcome with recipes including pigeon and venison – especially when it comes to cheese, as he discovered on a recent trip to India.
