The bid to secure ‘Traditional Status Guaranteed’ EU status rumbles on with the documentary evidence of the minimum 30 year origin rule now satisfied courtesy of the ‘Balsall Heathan’ magazine. Next up is another visit from DEFRA … a genuinely helpful bunch but not helped by the pernickety Eurocrats. Apparently, a number of previous attempts by British producers for EU status have failed with the applicants giving up the ghost after many years of trying … however, we press on. I suppose it’s typical and perhaps, I should write to Nigel Farage … or there again, perhaps not.

Yet again, it appears that the local authority and partners have gone cool on the National Capital of Curry competition, due to be held in the Autumn. Proposals sent to the local authority, local paper, and the College of Cakes have met with that ultimate weapon of public servants … ‘silence’!

I was at Shabab recently for a visit of the ‘Discovery Channel’ programme makers who were filming a programme about curries and wanted to cover Birmingham’s famous Balti. The presenter was well known Iranian comedian Omid Djalili. I’m pleased to say that he massively (and genuinely) enjoyed his Balti Chicken and Mushroom Vindaloo. We also prepared the same dish one in genuine balti style, cooked and served up in the ‘balti’ using vegetable oil compared to one cooked in a frying pan in ghee and then transferred to a dish. There was a noticeable difference in taste with Omid much preferring the former genuine article.

Incidentally as part of the programme, Omid had been to a Grantham curryhouse the day before to sample (allegedly) the world’s hottest curry prepared using a new hot hybrid variety of peppers. He managed one spoonful and with a paramedic on hand, his heart rate immediately doubled. Incidentally, he described the next day as ‘painful’.