麻豆约拍

Food writer and restaurateur Simon Wright explores the place of food in Welsh culture. Focusing on a single topic each week, he explores its historical and contemporary influences. This week his subject his curry.

He discovers how Welsh people have warmed to the spicy culinary traditions of India since the 19th century and goes in search of Wales鈥檚 oldest Indian restaurant. He meets Mymuna Mohamood who tells him curry can be African too - she describes the part it plays in her Welsh-Somalian family life. He meets Geeta Mannari who settled in the Rhondda in the late 1970s with her GP husband. Geeta introduces Simon to her home-cooking and describes how she initially struggled to find the ingredients to make her delicious southern Indian dishes.

Simon also visits Anand George, the award-winning chef from Kerala who has made his home in Wales and fused the culinary traditions of his Indian roots and adopted country. Anand demonstrates how to make the perfect chicken curry from scratch.