From the Standard
Speaking to the Financial Times, Oli Khan, vice-president of the Bangladeshi Caterers’ Association said thousands of curry houses could shut because of pressures facing the industry.
He said a shift in home-cooking, takeaways and interest in foods from around the world had combined to create a “curry crisis”.
Personally, what's changed things for me is how good supermarket curries have become. They didn't used to be that good, but they've been improving and got to the stage where I don't buy takeaways. The jalfrezi or rogan is really about as good as the local takeaway. I might if I was in Birmingham where curries are cheap and really good, but they aren't in Wiltshire. If I want a curry, I go to Sainsbury's or Waitrose. It takes no more time and saves a load of money. And why wouldn't they be as good? Curry isn't some fine cuisine of individual cooking. It's meat in gravy, basically. You can do it at an industrial level.
