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2011 CURRY FESTIVALA message from Dr. Kiran Patel

ndian curry is over 5,000 years old andthe term ‘curry’ which is an English word,

is derived from the South Indian Tamilword ‘kaikaari’.

Although I am not a chef nor do I spend anytime cooking in the kitchen, I enjoy samplingthe various global dishes made with curry as

I’m sure you will today. What I find interestingis that globally we may have diverse interests,

experiences and tastes, but the richness of thesespices transcends culture and is shared and

enjoyed by many. Good food unites people andthe Curry Festival is abundant with good food!

Drs. Kiran & Pallavi Patel Foundation forGlobal Understanding and Georgetown

Wesleyan University, has joined hands withthe sponsors of this event as an opportunityto promote multi-cultural interests, but moreimportantly, to serve as an inspirational and

motivating experience to further the awarenessof hunger, lack of education and poor health

around the globe.

The trio of challenges made up of hunger,health and education are closely linked and

leads to poverty. Addressing these together willimprove their lives, labor productivity and help

eliminate poverty.

We would like to sincerely thank the sponsorsand attendees for your support who have helped

make this event a success. We encourage youto make this festival a “must attend event” in

Tampa each year.

I encourage and ask you to challenge yourselvesto become a part of the coalition to help reduce

hunger and inspire others to follow in yourfootsteps.

Dr. Kiran C Patel

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HISTORY:The oldest known record of curry dates back to 1700 BC. The recipe was written in cuneiform on tablets found in Mesopotamia. Curry traveled out of India first with mer-chants throughout Asia and Europe and further still with the indentured servants that traveled to Britain, Guyana, Africa, and the Caribbean. At each destination curry landed, it im-bibed the local flavors—evolving into dishes as diverse as the people who prepare them.

CURRY AROUND THE WORLD:Not just an Indian phenomenon, curry is present all over the world including Thailand, China, Japan, the Middle East, Ethiopia, and even the Caribbean.

Famous Curry Dishes from Around the World:Phanaeng - ThailandCurried Goat- JamaicaGalimian- ChinaKarē Raisu- JapanKaleji- PakistanNangyi Thoke- BurmaTarkari- NepalCurrywurst- GermanyTikka Masala- Great Britain

HEALTH:One of the oldest and integral components of curry is Tur-meric. Orange in color and often dried into a powder, tur-meric provides more than just an earthy/peppery flavor pro-file.

It contains the chemical curcumin that has been proven in preliminary medical laboratory research to improve mental functioning in the elderly, subdue the symptoms of Alzheim-er’s, stave off tumor growth in some cancers, and reduce pain and inflammation from arthritis.

In fact, the Alzheimer’s rate in India is four times lower than the rest of the world! Many doctors including Dr Mehmet Oz believe that this is the direct result of consuming turmeric on a regular basis.

But this is no secret to the people of India. Traditional healers rely on the ancient knowledge of Ayurveda (which means the Science of Life) to bring balance to their ailing patients. Food is an integral part of this system with the characteristics of spices at its core. Different curries may be prescribed for a patient’s diet plan as well as topical appli-cations that feature some of the spices present in the mostcommon curries.

THE WORD CURRY IS DERIVED FROM THE TAMIL WORD KARI ககக, WHICH MEANS SAUCE. IT IS PERHAPS THE MOST

GLOBAL FOOD CONCEPT T DATE AND CAN BE FOUND ON EVERY HABITABLE CONTI-NENT. WHAT MAKES CURRY SO EXCITING AND BEAUTIFUL IS THAT THE SPICE BLENDS USED TO MAKE IT VARY NOT ONLY FROM REGION TO REGION, BUT ALSO HOUSEHOLD TO HOUSEHOLD. EACH EXPERIENCE WITH CURRY IS A UNIQUE ONE!

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The Many Health Benefits of Curry:TURMERIC• Reduces pain and inflammation from Arthritis• Stops malignant tumor growth in Cancer• Improves brain function and subdues Alzheimer’s• Works as an antiseptic

CUMIN•Helps with iron-deficiency and anemia

CORIANDER• Aids in digestion• Helps alleviate anxiety and Insomnia• Reduces acne when used as a toner

FENNEL SEED• Reduces bloating• Improves eyesight

CARDAMOM• Inflammation of the eyes• Aids in digestion• Helps clear congestion of the throat and lungs

CINNAMON• Aids in Tobacco addiction• Helps control Type 2 Diabetes• Suppresses cough and cold symptoms

What binds all curries together is the overwhelming sense of satisfaction people far and wide feel whenthey eat it together!

SPICES FOUND IN CURRIES AROUND THE WORLD:

• Cardamom• Turmeric• Jeera (Cumin)• Chili Pepper (Red & Green)• White Pepper• Tamarind• Coriander• Mustard Seeds• Cinnamon• Poppy Seeds• Star Anise• Kaffir Lime Leaves• Bay Leaves• Ngapi• Fennel• Garlic• Ginger• Nutmeg• Fenugreek Seeds• Clove

history

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Curry has become Britain’s multibul-lion pound industry. As well as putting heat on the table, curry is bringing fresh capital in the country. Having in

mind the current world wide econom-ics situation, curry is a fresh ocean of air for Britain’s economy.

The British curry industry has become real success last 20 years. It gave so many opportunities to people from all backgrounds to make a nice living in the curry industry. Proof of that I saw on the British Curry Awards in 2009. Being a citizen of Great Britain is not defined by the skin color anymore. No doubt why curry is taken to a level where is the most profound industry in Britain.

Deep seas and oceans are not being able to divide cultures anymore. East and West can’t be defined just by the local nations. Curry opened the bor-ders before politicians even thought about it. Britain has given great stage for people from all colours and reli-gions to set their own capacity of en-joyment. Playing cricket with John and Ahmed and having curry dish together is a tradition now. Curry has touched the hands of all people who wanted to help each other.

A fast growing industry must be main-tained as it could fall apart as a giant iceberg without even seeing a notice. For the first time in many years one of the most senior leaders in Britain, Da-vid Cameron, publicly acknowledged that white people in Britain take the co-lour plate now. This is really a ground-breaking step to unite a multicultural nation as never before. Opening the minds of millions to do businesses that before was just being provided by peo-ple of colour, really speaks for itself.

Britain’s new generation will not live in folklore bounds of legends but will experience them today. There were many years ago when John and Ahmed went to school together but now they do business together. Which is for the good of both of them. Curry has opened blue skies for people to meet and travel across Britain and do business all over the globe.Would anyone have thought that a spice can win over colour?

The truth is curry has won over colour. It’s not anymore particular group of people spice that only they eat, grow and take care of anything else. White people are more into it now then ever before. They consume the spice as much (if not even more) than any other group of people in Britain.

Curry helped people who were search-ing for success in their lives. It helps them today too, but not in searching but giving them success.

Many unknown and well known chefs who left their footprint in the British cur-ry industry must be happy now. They created a new division of success who transformed a spice into success and gave that back to the people. The masters of curry shall celebrate the most than anyone else.

This people made cooking an art. Yes, art… because only art lives forever and gives back to people hidden plea-sure of enjoyment. Curry masters have simply done this by giving a dish to the people that gives them pleasure no matter how poor or how rich are they. I would imagine that it was very hard at first for these masters. However, with the firepower on their hands they were destined to succeed.

One could easily wonder did they know that this is going to get that big? That is going to change the lives of so

many people all over the world. How were they preparing all this and trans-ferring all the knowledge and believe to the next generation?

Some people might wonder: “Why cur-ry and what’s so important about it?” Curry is one of the best ingredients we can use in our diet. It’s a natural herbs combination. A little bit spicy, but spicy is good because eating spicy food helps losing weight.

Basically the heat we feel inside our body when eating spicy food comes from the body cells themselves. The natural chemicals released from curry and “inhaled” by the cells make fat to start melting around our body. Eat-ing curry in general not just help lose weight but make the immune system a lot stronger.

Curry helps the red blood vessels to fight bacterias inside the body. It helps destroying them and releasing the toxins from the cells. Looking into the nutritional analysis about curry shows that it’s very rich on: dietary fiber, iron, manganese, vitamin B6, phosphorous and magnesium. There is no choles-terol and very little sugar in curry.

People who follow all these healthy advices at this site will see big results for themselves. One will not feel that much stress as before. Stress is the top factor of gaining weight because it disbalances the harmony inside us. If we are not in harmony with our bodies, there is no way for the body to function properly. Losing weight is the process of having nature back inside you.

With the aids of modern online tools we can explore a lot more healthy as-pects of curry. However, if you physi-cally visit to a village in Sylhet, Bangla-desh, the motherland of British Curry Industry, you can hear for generation after generation people considered

CURRY UNITES THE NATIONCURRY IS HEALTHY FOR US, OUR ECONOMY, SOCIETY AND FOR OUR FUTURE

ARTICLE FROM BRITAIN

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that a good cooked curry is a medicine. A good curry is when the masters cook it natural way, paint it like it should be the healthy way. It doesn’t end here. We get designer choreography to dance into the spices, we get tantalising tastes.

Cinematic bliss. A healthy body a sound mind. Just imagine where else can it lead to……….we draw closer to nature!

The audiences at the British Curry Awards 2009 have saw that in the eyes of today’s British Prime Minister Mr. Cam-eron. He clearly saw the great masterpiece of the curry masters that made this possible for themselves far-far away from home.

It made all of us that night finally paint ourselves the pic-ture and see post-white Britain. The curry architects made all this possible. The curry workers who spent all of their

lives working on fields of curry, made that possible. One of the hardest things in life is to make a home far away from home.

Where we going now? How is this great heritage going to be transferred to the young generations?

I personally know that John and Ahmed will keep all that in mind and cherish the history of the making. A home for many nations under one roof united by the curry architects is the strongest foundation of anything to come in Britain.

John and Ahmed will continue working together because they live in the same country, in same neighborhood, on the same street… This is going to be the new British won-der that such small people pictured centuries ago. A mas-terpiece with a master plan leading people in the future of peace and prosperity.

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INGREDIENTS (SERVES 4)•2 tablespoons vegetable oil •750g chicken thigh fillets, trimmed, cut into thirds •1 brown onion, cut into thin wedges •2 garlic cloves, finely chopped •1 teaspoon ground turmeric •2 tablespoons red curry paste •1 lemongrass stem, trimmed, bruised, thinly sliced •1 small red chilli, deseeded, thinly sliced •400ml can coconut milk •15 fresh curry leaves •1 cup coriander leaves •1/2 lime, juiced •Steamed jasmine rice, coriander sprigs and lime wedges, to serve.

INGREDIENTS (SERVES 4)•1kg chicken breast fillets •1 cup butter chicken curry paste (tomato and tamarind) (see note) •2/3 cup thick natural yoghurt •4 garlic cloves, crushed •2 tablespoons ghee (see note) or olive oil •1 cinnamon stick •425g can tomato puree •1 teaspoon Vegeta Chicken Stock Powder •1/2 cup water •1/3 cup thickened cream •4 green onions, sliced, to serve •naan bread, to serve

METHOD1.Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

2.Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stir-ring, for 1 minute or until aromatic.

3.Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and sim-mer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

COCONUT CHICKEN CURRY

METHOD1. Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the gar-lic. Stir to coat. Refrigerate for 1 hour, if timeS permits.

2. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remain-ing 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.

3. Add chicken and curry paste mixture to saucepan. Sim-mer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.Notes• Note 1: Look for butter chicken curry paste in the interna-tional section of your supermarket. Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher tem-perature than other oils without burning, making it perfect for Indian cuisine

BUTTER CHICKEN CURRY

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INGREDIENTS (SERVES 4)•2 teaspoons vegetable oil •1 brown onion, finely chopped •1/2 cup massaman curry paste (we used Valcom brand) •1 kg beef chuck steak, cut into 3cm cubes •2 tablespoons plain flour •2 cups chicken stock or water •375ml Carnation light & creamy coconut flavoured evaporated milk •300g small chat potatoes, quartered •2 tablespoons fish sauce •2 tablespoons lemon juice •1 tablespoon brown sugar •steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve

INGREDIENTS (SERVES 8)•2 teaspoons vegetable oil •5cm piece ginger, finely chopped •2 teaspoons madras curry powder •1/2 teaspoon dried chilli powder •1/2 teaspoon ground turmeric •2 tomatoes, peeled, deseeded, finely chopped •1/2 cinnamon stick •2 bay leaves •400ml can Ayam coconut cream •2 cups chicken stock •1.5kg large green prawns, peeled, deveining, tails intact

METHOD1.Heat oil in a large, heavy-based saucepan over low heat. Add ginger. Cook, stirring, for 2 minutes or until softened. Add curry powder, chilli powder and turmeric. Cook, stir-ring, for 1 minute or until aromatic.

Add tomatoes, cinnamon and bay leaves. Stir to combine.

2. Slowly add coconut cream, stirring constantly. Add stock. Increase heat to medium. Cook, uncovered, for 10 minutes or until sauce thickens slightly.

3. Reduce heat to low. Add prawns. Cook for 3 minutes or until prawns just turn pink. Discard cinnamon. Servecoriander sprigs. Serve with lime wedges.

CREAMY PRAWN CURRY

METHOD1. Heat oil in a large, non-stick saucepan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fra-grant. Add beef and stir until well combined.

2. Sprinkle flour over mixture and stir until combined. Slowly add stock and evaporated milk, stirring constantly. Increase heat to high and bring to the boil. Add potatoes and reduce heat to medium-low. Simmer, uncovered, for 1 hour to 1 hour 15 minutes or until meat is tender. Stir through fish sauce, lemon juice and brown sugar. Serve with steamed rice, sprinkled with peanuts and coriander

MASSAMAN CURRY recipes

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alINGREDIENTS (SERVES 4)•4 small eschalots, halved •3 garlic cloves •3cm piece galangal or ginger, peeled, finely grated •2 tsp shrimp paste or 4-5 large anchovy fillets •1/4 cup (60ml) canola or sunflower oil •4 small red chillies, seeds removed, roughly chopped •20 fresh curry leaves, plus extra to serve •1 1/2 tsp sweet paprika •1/2 tsp ground turmeric •270ml can coconut milk •1 1/2 tbs tamarind concentrate •2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths •800g skinless and boneless bream, flathead, ling or snapper fillets, cut into 4cm pieces •1 tsp raw sugar, or to taste Roti canai (see related recipe), to serve

INGREDIENTS (SERVES 4)•2 tablespoons light olive oil •1.5kg lamb neck chops •2 brown onions, cut into wedges •5cm piece ginger, peeled, cut into matchsticks •3 garlic cloves, roughly chopped •2 long green chillies, chopped •1/4 cup madras curry paste (see note) •1/2 cup natural yoghurt •1 cup chicken or vegetable stock •2 cinnamon sticks •steamed basmati rice, warmed naan bread and fresh coriander sprigs, to serve

METHOD1.Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste. 2.Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemon-grass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add

fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste. 3.Serve scattered with extra curry leaves, with roti canai to dip in sauce.

NOTES•Galangal and fresh curry leaves are from selected green-grocers and Asian food shops. Shrimp paste and tamarind concentrate are from Asian food shops, where roti canai are also available frozen.

MALAYSIAN FISH CURRY

METHOD1. Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Re-move to a plate. Repeat in 2 batches with remaining lamb.

2. Reduce heat to low. Add onions to pan. Cook, stirring, for 10 minutes or until soft. Add ginger, garlic and chilli. Cook for 1 minute. Stir in curry paste. Cook, stirring, for 2 minutes or until aromatic.

3. Return lamb to pan. Stir to coat in curry mixture. Add yoghurt, stock and cinnamon. Cover with a tight-fitting lid. Bake, stirring occasionally, for 3 hours or until meat is ten-der and falling from the bone. Remove cinnamon sticks.

4. Sprinkle with coriander. Serve with rice and naan bread

NOTESIndian madras curry paste is a blend of cardamom, cumin, coriander and chilli. It has a hot to very hot heat rating and goes best with beef and lamb

MADRAS LAMB CURRY

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INGREDIENTS (SERVES 4)•1 large lime, juiced •2 small red chillies, deseeded, chopped •1 tablespoon curry powder •2 teaspoons ground cumin •2 garlic cloves, crushed •1/3 cup coriander leaves, finely chopped •1/4 cup canola oil •1kg diced lamb (leg or shoulder) •1 large onion, finely chopped •5 large tomatoes, deseeded, diced •1 1/2 cups chicken stock •8 roti bread (see note), warmed •Sambal •2 firm, ripe bananas, peeled, sliced •2 tablespoons lemon juice •1/2 cup desiccated coconut

INGREDIENTS (SERVES 8)•1/4 cup (60ml) sunflower oil •2 tbs medium curry paste (such as korma) •2 x 400g can chopped tomatoes •1 1/4 cups (250g) dried red lentils •10 fresh curry leaves (see note), plus extra to serve (optional) •1 tbs plain flour •1 tsp each ground cumin and coriander •1 tsp smoked paprika (see note) (pimenton) •8 skinless jewfish fillets (or other firm white fish) •Naan bread and chutney, to serve

METHOD1.Heat 1 tablespoon oil in a saucepan over medium-low heat. Add the curry paste and cook for 1 minute, stirring, until fragrant. Add the tomatoes, lentils, curry leaves and 1 1/2 cups (375ml) water. Bring to the boil, then reduce the heat to low and simmer for 25 minutes or until thickened and the lentils have softened.

2.Meanwhile, combine flour and spices and season. Coat fish in spice mixture. Heat the remaining oil in a large frypan over medium-high heat. Cook the fish for 2 minutes each

side or until cooked through (depending on thickness of the fillets). Add extra curry leaves for the final minute, stirring, until crisp. Serve fish garnished with fried curry leaves, with dahl, naan and chutney.

NOTES•Fresh curry leaves are available from selected greengro-cers. Smoked paprika is available from delis and gourmet shops

SPICED FISH WITH EASY DAHL

METHOD1. Combine 2 tablespoons lime juice, chillies, curry powder, cumin, garlic, coriander and 1 tablespoon oil in a ceramic bowl. Add lamb and stir until well combined. Cover and re-frigerate for at least 2 hours.

2. Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasion-ally, for 3 minutes or until soft.

3. Stir in lamb and marinade, tomatoes and stock. Bring to the boil. Reduce heat to low and simmer, uncovered, stir-ring occasionally, for 1 1/2 hours or until lamb is tender.

4. Make sambal Combine bananas, lemon juice and coco-nut in a bowl. Set aside.

5. Spoon curry along one edge of each roti and roll to enclose. Place, seam side down, on plates. Serve with sambal.

TRINIDADIAN LAMB CURRY recipes

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INGREDIENTS (MAKES 22)•1/2 small onion, finely chopped •150g potatoes, peeled and cut into 1cm cubes •300g chicken mince •1 1/2 teaspoons mild curry powder •1/2 cup chicken stock •1 teaspoon cornflour •2 tablespoons finely chopped mint •4 sheets of frozen-ready rolled puff pastry

INGREDIENTS (SERVES 4)•1 1/2 tsp black peppercorns •1 tbs coriander seeds • 1 tsp cumin seeds •1 tsp fennel seeds • 1 tsp ground turmeric •2 tsp black mustard seeds •1/4 cup (60ml) vegetable oil •800g diced lamb •2 large onions, halved, thinly sliced •4 cloves garlic, finely chopped •4cm piece ginger, peeled, finely grated •2 small red chillies, seeded, chopped •10 fresh or dried curry leaves •1 cinnamon stick •800g butternut pumpkin, peeled, seeded, cut into 1.5cm dice •Naan bread, warmed, to serve

METHOD1.Heat a little oil in a wok or non-stick frying pan. Add onion and potatoes and cook for 2-3 minutes. Add 300g chicken mince and cook for another 4-5 minutes.

2.Add curry powder and cook for one minute. Stir in chicken stock and bring to the boil. Reduce heat and simmer for 5 minutes or until most of the liquid has reduced.

3.Stir through cornflour and allow the mixture to thicken be-fore adding mint. Remove from heat and set aside to cool completely.

4.Use a cookie cutter to cut approximately 22 discs from puff pastry, just thawed. When the chicken mixture is cold, spoon one heaped teaspoon onto one half of each disc. Fold the other side over to form a semi-circle and pinch the edges together to seal.

5.Add enough vegetable oil to a wok to reach a depth of 5cm. Heat over medium-high heat until a small piece of bread sizzles when dropped in. Add 5-6 curry puffs and cook for 3 minutes or until puffed and golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in batches, with the remaining curry puffs. Serve immediately.

CURRY PUFFS

METHOD1. Preheat oven to 130°C. Heat oil in a large flameproof. Place peppercorns, coriander, cumin and fennel seeds in a small frying pan and stir over low-medium heat until slightly darker and fragrant. Cool, then, using a pestle and mortar, grind to a fine powder. Stir in turmeric and mustard seeds. 2. Heat oil in a large, heavy-based saucepan over medi-um-high heat and cook lamb, in 2 batches, turning until browned on all sides. Remove from pan. 3. Add onions to pan and cook, stirring occasionally, for 10

minutes or until golden. Add garlic, ginger and chillies and cook for 1 minute. Add spice mixture, curry leaves and cin-namon and cook, stirring, for 2 minutes. 4. Return lamb to pan. Add 3 cups water and 1 tsp salt and simmer gently over low heat for 30 minutes. Add pumpkin and simmer for a further 15 minutes or until pumpkin and meat are tender. Serve with naan bread

NOTES•For a milder curry, use only 1 chilli

LAMB AND PUMPKIN CURRY Preparation Time: 10 min | Cooking Time: 60 minutes

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INGREDIENTS (SERVES 4)•1 tbs Thai yellow curry paste •2 cups (500ml) light coconut milk •3 tsp brown sugar •Juice of 2 limes •2kg mussels, scrubbed, debearded •6 kaffir lime leaves (see note) •1 long red chilli, seeds removed, finely chopped •2 tbs coriander leaves, chopped •1 cup (200g) Doongara rice (see note), cooked to packet instructions•steamed jasmine rice, 1/4 cup roughly chopped dry roasted peanuts, and 1/2 cup coriander sprigs (optional), to serve

INGREDIENTS (SERVES 8)•3 cloves garlic •4cm piece ginger, peeled, sliced •3 x 270ml cans coconut cream •1/3 cup Thai red curry paste (see note) •6 (about 360g) Lebanese eggplants, sliced diago-nally •10 snake beans, cut into 4cm lengths •6 kaffir lime leaves, torn •250g pineapple, cut into 2cm pieces •2 tablespoons fish sauce •1 tablespoon soy sauce •2 tablespoons grated palm sugar •2 (600g) chicken breast fillets, thinly sliced •200g grape tomatoes •3/4 cup Thai basil leaves, plus extra, to serve •Jasmine rice, garlic chives and lime cheeks, to serve

METHOD1.Using a pestle and mortar, pound garlic and ginger to a paste. Set aside. 2.Heat 250ml (1 cup) coconut cream in a large saucepan over mediumâ“ high heat and cook, stirring, until mixture thickens and oil starts to separate. Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute. Add eggplants and stir for 2 minutes.

Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water. Bring to the boil and simmer for 5–8 minutes or until eggplants are tender. Add chicken and tomatoes, and cook for 2 to“3 minutes or until chicken is cooked through. Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.

CURRY OF CHICKEN, GINGER AND THAI BASIL

METHOD1. Combine curry paste, coconut milk, sugar and lime juice in a wok. Bring to the boil over high heat, stirring until sugar has dissolved. Add mussels and lime leaves, if using, then cover. Cook for 5 minutes until all the mussels have opened, discarding any that remain closed. Spoon mussels and stock into bowls, garnish with chilli and coriander and serve with rice.

NOTES•Kaffir lime leaves are from Asian food shops and greengrocers. •Doongara is low-GI rice from supermarkets.•Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

YELLOW CURRY MUSSELS WITH LIME recipes

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al INGREDIENTS3 lb chicken cut up into small pieces4 medium potatoes, peeled and halved1 whole garlic1 small hot pepper2 medium onions2 tbsp oil2 tbsp ground curry powder½ tbsp garam massala1 piece cinnamon stick

Truffles are healthy and the single most expensive ingredient in the food world. Truffles clinch the top slot in the modern European cuisines.

These are rare, there are different kinds of truffles, and some of them deserve a bomb. These exotic and high-priced “ingredients” that take the centre stage in the kitchens of French and Italian cooks Champion! Truffles are essentially a type of rare fungus, found in Italy, France, Croatia and parts of America. Hard to get, costly to buy but once you get it, its the leading light in the kitchen.

Truffles are awesome and rightfully bag the question can it be widely used in the make up of British Curry? Truf-fles are yet to be used as an ingredi-ent for popular curry. Why is it left out in the massive food fusion extravagant of the UK curry houses? Perhaps the curry lovers give little importance to such notions when curry is proven to be such delicious that it needs no ad-dition.

Let’s turn to the East. Does it ring the bell in India. We are eying on The Orient Express. Its the India’s finest French restaurant and the chefs spare no expense in keeping all of the ingre-dients that characterise fine French cuisine. The Orient Express chef D N Sharma is something of a truffle ex-pert.

If we were to note Orient Express spe-ciality, it’s quiet straight forward chef D N can make a whole meal bases around ta single truffle. There are black and white truffles. Though, these are two some curry chef like D N Sharma reckons that they are one ingredient that does not depend on the skill of a chef. The easiest way to enjoy the flavour of truffles is to get someone to make you two fried eggs, sunny side up, and to then grate the white truffle over the eggs.

You can do the same thing with buttery scrambled eggs and some chefs will use poached or baked eggs.

If you want something more substan-tial than that, a simple plate of egg noodles (tagliolini) in a butter sauce will do. Grate the truffle over the pasta. Or, you can order a simple risotto and have them slice the truffle over it.

You can be even more basic. If you have a strongly flavoured fresh white truffle then all you need do is to but-ter a slice of good country bread and to put the truffle on top. Black truffles are more complicated and there is a variety of recipes for them.

Sooner is better when truffles make their debut with a bang in the curry fusion food scene. Meanwhile I was given a present by Atikur Rahman, a curry chef with working knowledge of modern European cuisine.

It was truffles. I shall soon take a fla-vour of it. Perhaps by then a Truffle Curry will already be cooked by curry chefs.

TRUFFLES CAN ADD SPARKS ON THE CURRY FUSION

FOOD EXTRAVAGANT

PREPARATION1. Pr• Grind garlic, one onion, and pepper •Heat oil in stew pan. •Add mixture of ground garlic, pepper and onion, garam massala and curry powder. •Allow to fry on slow heat for about 3 to 4 minutes. •Add chicken and potatotes and salt to taste.

•Add cinnamon stick. •Cook on slow heat for 15 to 20 minutes. •Add one cup of water and sprinkle one chipped onion. Bring to boil for about 20 minutes until potatoes are fully cooked. Note: Curried beef or lamb may be prepared in a similar manner.

CHICKEN CURRY

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“It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. ‘Garam’ is the Indian word for ‘warm’ or ‘hot’; garam masala adds a sense of ‘warmth’ to both palate and spirit, and can be pur-chased in Indian markets and in the gourmet section of some supermarkets.”

Prep Time: 15 Min • Cook Time: 45 MinReady In: 1 Hr • Original Recipe Yield 6 servings

INGREDIENTS1 oz (25 g) channa dhal, split 8 oz (225 g) fatless stewing steak 1 brown cardamom, ground 1/2 large onion, chopped 1 bay leaf 1 inch (2.5 cm) fresh ginger, chopped& 1/4 teaspoon black pepper, 1 large clove garlic, chopped Salt to taste 1/2 teaspoon paprika ghee or oil 1/2 teaspoon garam masala 1 egg yolk 1/4 cup chopped fresh coriander or parsley fine bread crumbs

INGREDIENTS•1 (2 to 3 pound) whole chicken•1/2 teaspoon salt • 2 tablespoons olive oil•1 onion, thinly sliced•1/4 teaspoon ground black pepper•1 tablespoon crushed garlic•1/2 tablespoon tomato paste•1/2 teaspoon garam masala•1 teaspoon curry powder•1/4 teaspoon celery salt•1/4 teaspoon salt • 1/4 cup water

METHOD1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.

2. Bake in the preheated oven for 40 minutes or until chick-en is cooked through and appears brown.

Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.

3. Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.

BUNJAL CHICKEN

METHODFirst soak the lentils overnight and boil in twice its volume of water. Strain off any excess water. Put the meat, onion, ginger, garlic and spices through a mincer. Mix n match – add salt to taste. Add the lentils to the mixture, and fry in a little ghee for 20 minutes. Add a *little* water if it dries up too much. To thicken and dry the mix, leave it aside for about 3 hours or overnight. On the next day, or when ready, add the egg yolk. Should it not holds together, add gram flour to thicken or water to thin. Add fresh coriander or parsley.

For Sheek Kebabs roll mixture in breadcrumbs to sausage shapes. Skewer them and cook over charcoal (best), under the grill, or fry in a frying pan. For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

COOKING PROCEDURE First Get a medium sized pan, add olive oil and wait for the oil to heat. Add the chopped onions. Wait till the onion cooked soft and brown. Now add all ingredients including salt to taste. But don’t add the chicken, yogurt and curry powder, cook until everything gives a soft flavour.

TIKKA KEBAB STARTERS

By: Sheneiza Lookman

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Need to see a doctor now ? Cannot wait for an appointment?Good News: The Doctor is in. No appointment necessary! Urgicare of Tampa is now open and at your service with Board Certified Physicans 9 Am to 9 PM M-F, 9 AM to 3 PM Sat-Sun.

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One of the many questions being asked about medical care these days is whether the routine check-up really keeps you healthy. The value of check-ups and their fre-quency depends mainly on your age and gender. Your personal and family medical histories are also impor-tant. The following exams, measurements and lab tests help identify treatable problems early. For many medi-cal conditions, early treatment can help prevent more serious problems. If you have any ongoing health prob-lems you will probably need to see your provider more often. These schedules should be used for “well care.”

In addition to seeing the health care provider regularly, you should try to maintain your weight at a comfortable, healthy level and do frequent physical activity or get regular exercise.

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What needs to be Checked and How Often?

MEN 18-39 YEARS OLD: Every Year, Dental exam, ev-ery 2-3 Years

Blood pressure, height and weight measurements, and brief physical

Every 5 Years, Cholesterol check

MEN 40-65 YEARS OLD: Every Year, Physical exam for cancer (skin, thyroid, lymph nodes, prostate andrectum), Dental exam

Every 1-2 Years -Height/weight measurements, Blood Pressure check, Stool sample check for blood, Vision and glaucoma check

Every 3-5 Years -Cholesterol check, Blood sugar check, Sigmoidoscopy after age 50 for colon cancer

MEN OVER 65 YEARS OLD: Every Year, Height/weight , measurements, Blood pressure check, Physical exam for cancers (skin, thyroid, lymph nodes, prostate and rectum) Stool sample check for blood, Dental exam

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September 2011 33

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Shottas Entertainment was born from four individuals who would gather each weekend to lime and play some good soca music while cooking. Every week-end the topic of why Tampa didn’t have a stronger Caribbean scene would arise. Randa, Vishnu, Ramesh and Mattox then decided to stop talking

about what could be done better in the community and do something about it, then Shottas Entertainment was born in May 2009.

Shottas has built a reputation by always being truthful to our supporters, doing charity work within our community and in turn the response has been overwhelming.

Shottas has the most successful carnival mas bands the Tampa Bay area has ever seen, in addition to having the biggest J’ouvert fete (party) Central Florida has ever had featuring top Dj’s and live performers. Shottas’ goal is to

keep our events true to their Caribbean roots by listening to all supporters from different islands and delivering what the people want.Shottas would like to thank everyone we have had the pleasure of working with since our humble beginnings. We would like to give special appreciation to our family who have supported us from the beginning through thick and thin, being present at all events (even the parties that go until 9AM.)

We also have a handful of personal friends who go above and beyond, THANK YOU TO ALL OF YOU! Lastly, Shot-tas would not be where we are today if it were not for our loyal supporters and we thank you ALL from the bottom of our hearts.

Visit www.shottasentertainment.com for more info and to see pictures, videos and our media coverage. If your in-terested in booking us for your next event please don’t hesitate to call!!

SHOTTAS ENTERTAINMENT

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Londoner Sonna Rele is a singer-songwriter with a nu soul twist. The influence of both her par-ents being professional musicians is clear; Son-na was signed to a major label at the age of 16, where she learnt her craft writing with Wyclef Jean, Dallas Austin (who worked on TLC and Michael Jackson) Mike City, Hod David, Living-

stone Brown, Maxi Priest and Lauryn Hill, among others. Being a teenager, the temptation was to market Sonna as whatever the current chart vogue was, rather than a true representation of her talents. After a long journey, Sonna has now finally found the rightful place and sound for her debut. Released through Gorgeous Brown Music, distributed via EMI.

The first track available for download from the album is the beautiful Brand New Day co-written by herself, Livingstone Brown and none other than Graham Gouldman of 10cc fame. Her debut single, Bring on the Rain, releases May 2011, with the album to follow. Sonna’s recordings showcase her distinc-tive voice, original songs, guitar and piano playing skills. Bring On The Rain features remixes of the stunning Livingstone Brown original production by British Urban legend Sticky (of Ms Dynamite fame).

Sonna also features on the title track of forthcoming new film Everywhere And Nowhere, directed by the award winning direc-tor of Kidulthood, Menhaj Huda. Everywhere And Nowhere, set in London’s clubland, is a coming of age drama about friends torn apart by choices.

Sonna doesn’t see the journey to her first single as difficult: “I got to work with amazing artists, perfect my craft, really find my sound; now I’m ready, this record really feels like me. My debut single, Bring on the Rain, perhaps reflects some of that journey; it’s about turning a negative around and being fearless rather than running and hiding. We Brits are the first to com-plain about the rain but I say bring it on!”

Sonna’s musical influences point to an old head on young shoulders - Carol King sits alongside Michael Jackson and Brandy, though a couple of classics from Disney films also hit the mark for her. Her favourites from the current crop of female artists include Ellie Goulding, Esperanza Spalding, Nicki Minaj, Adele and Lady Gaga.

How does she describe her own sound? “I don’t like the idea of having to fit into a particular pigeon hole, but the Nu Soul cat-egory is near the mark without being too specific; I write tracks that work on an old school, stripped back acoustic basis as well as a more up tempo club mix.”

A Londoner born and bred but of Indian heritage, Sonna adores the city and its culture. “I love our humour and the subtleties of the city. It’s so often in my thoughts that once on tour supporting Joss Stone, I made that fateful mistake of running on stage and shouting ‘Hello Brixton!’ when I was in Birmingham. Not a good look, but I’ve learnt my lesson and the crowd found it funny!”

Sonna also admits to keeping a book of quotes of people she meets. “Some people keep autograph books but I collect quotes, I’ve got thousands. People say the most profound or funny things and they often go unrecorded, so I keep my quote book for posterity and inspiration. I’m excited to finally get my music out there and I’m pretty sure there’ll be some good quotes to add on this journey.”

SONNA RELE

September 2011 39

DANGER POWAZ

Rude Bwoy Official Dangerpowaz Is a Born Puerto Rican who by guidance of his single mother moved to St Croix

U.S.V.I. this was the beginning of his Introduction to music. Dangerpowaz was presented and exposed to all ranges and genres of music so while growing up around The Bands his family members participated in and on the Island.

These were some of the tools that brought Dangerpowaz closer to developing his unique flowmatic Roots to Rude Bwoy, Reg-gae to Hip Hop Flavor that is just incomparable to the other music you are so use to hearing. developing his craft did not just stop on the beautiful island of St.Croix after leaving Dan-gerpowaz next stop was the Bronx New York City where he picked up more street vibes. Just more diversity to conjuring up Dangerpowaz! (all so hard to put your finger on Rude Bwoy style).keeping himself on the move Worcester Wor-town Mass. was the grounds for where Dangerpowaz created his breed of a New Reggae Genre (Rude Bwoy Reggae).

Dangerpowaz resides in Florida today and what a mark he has made within the southern regions of the United States with his music and his vision of the future for the Entertainment Industry In the south as far Down As The United States V.I. . Making A Massive Impact .with music to Bring worlds Together. Keeping Honor and Rising as One.

GEETANJALI

GEETANJALI was established in 2003. They basically started off very small playing at local fund raising shows for churches and nonprofit organizations. They have played throughout the Central Florida area over the years and

have been given several appreciation awards from their promoters. Geetanjali band consist of 6 members Ravi Mohan, Detra Baboolal, Ravi Baboolal, Nick Ramlal, Sean Ramphal and Kishan Sidoo. They specialize in Bollywood, Chutney, Soca style music with a splash of reggae and American music. Their goal is to ensure that every one who contract them for an event whether it’s a show, wedding, party or family event are always 100% satisfied. Geetanjali is all about Peace, Love and Unity.

entertainment

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alSTRANGE BREW Twas a hot August night in the newest millennium when

“Jumpin’ Jack” Rashkin and Scott “Styxx” Ray started jammin’ on a semi-regular basis. Musicians floated in and fad-ed out until late 2003 when JJ hooked Dave “The Ripper” Berry into rockin’ with the fellas.

In short order Ripper’s roarin’ axe chopped through the waste, clearing the way for David “T-Bird “ Lucas and Pat “Professor” Conway - thus forming Strange Brew.

After several practice studio jam sessions, the krewe of brew decided to go public by takin’ it to the stage.

Strange Brew debuted the long-storied “One Night/One Set” show at the now defunked (yes, we made up the word) Dune-din Martini Bar, shattering attendance records while drinking the bar dry in May 2004.

Beaucoup bar gigs, benefits, and corporate bashes have wit-nessed the band grow as well as undergo personnel changes. T-Bird Lucas headed north to R.I.P. (Retire in Pennsylvania). Most recently, Greg “G-Spot” Dollmont has tumbled aboard with his bold bass and vibrant vocals.

Stay tuned for more rippin rock, bodacious blues, feverish funk, and groovin good times as Strange Brew continues to jam on......www.strangebrewdocs.net

ROACH KILLA Roach Killa was born in a small city called Sebha, in Libya which is in the heart of the Sahara Desert. At age ten he and his family migrated to Canada due to educational restraints in Libya.

At age 12, Roach was introduced to the life of urban music and from the first sounds of reggae, he fell in love with the culture which inspired him to become a reggae artist. The average art-ist wouldn’t be able to grasp the talent of two genres, but who said Roach Killa was an average artist?

He has a proven talent for fusing traditional Desi culture with his unique reggae style and attitude.www.roachkilla.com

MR MAJESTIC Majestic’s longevity and strong musical background has un-questionably poised him to continue to grow as an artiste and break barriers. He has carved out a place for himself as one of today’s hardest-working singers, songwriters, and musicians.

The Jamaica native remembers growing up in a house full of music. “My aunt was an influence in my early years as a young-ster. She was the main music person in the church and I re-member my relatives singing at home, at church, all the time. She was my coach, and when I’d sing she’d give me instruc-tion.”

September 2011 41

Majestic has been perfecting his craft for years, mixing reggae with hip-hop and R&B performing as far away as Seattle, Brit-ish Columbia and Northern California. “When I moved from Ja-maica to New York, I would DJ on Cancer Hi-Power and Touch-tone sounds in Brooklyn, New York, with my bredren Shaggy (Mr Boombastic).

The crowd response was wicked, every time. He migrated over to the West Coast where he would bring out a new aspect of his talent, which makes him a force to be reckoned with as an artiste and cross boundaries.” http://www.mrmajesticmusic.com/

VAIN RACHELL Vain Rachell is a Tampa-based power trio that consist of: •Martin Revello - Bass Guitar and Lead Vocals•Rodman Underhill III -Lead/Rhythm Guitar, Synths, Backup Vocals•John Viruet - Drums and all PercussionAll three have been playing together for many years and their

songwriting and live performances demonstrate the tightness and chemistry that is so necessary for cueing and songwriting. John’s drumming is very influenced by his prior experience in various Tampa death metal bands that he played with prior to Vain Rachell.

Roddy’s guitar influences are as varied as Pat Travers to Tony Iommi. Martin’s vocal influences are attributable to Rush, Maid-en, Priest, and the legendary Ronnie James Dio.http://www.vainrachell.com/home.htm

DONNIE KLANG

Donald Joseph Klang, better known as Donnie Klang, is an American singer, songwriter, producer and model.

He won Making the Band 4 and was awarded his own solo contract by Diddy.

He released his debut album, Just a Rolling Stone in late 2008 which peaked at number nineteen on the Billboard 200.

He later opened for Janet Jackson in the fall. On December 6, 2010, Klang released his first single after spliting with Bad Boy, titled “X-MISS”. On May 31, 2011, a second single was released on iTunes titled “Fallin For You”

He began modeling as a baby and doing television and film work from a young age, getting minor roles on NYPD Blue to The Nanny.

He attended Hofstra University briefly on a scholarship study-ing music management and business and minoring in music. Klang decided to take a semester off of college to pursue a music career with his group.

http://www.youtube.com/watch?v=ouZ_Ev2F7BM

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Six years ago, Ruben Studdard’s life changed in an instant and it’s been changing ever since. This year has brought about even more changes, with the

release of Ruben’s fourth album, Love IS (Hickory Records/19 Recordings). Love IS, is helmed by two of the most successful producers in the business, Jimmy Jam and Terry Lewis. Since its release on May 19, Love IS has been celebrated for its collection of love songs. Vibe says “The “velvet teddy bear” can belt billowing love songs” and Entertainment Weekly called the album a “mix of crafty originals and sturdy covers”.

The album features Ruben’s versions of Extreme’s classic hit “More Than Words” and Michael Jackson’s “I Can’t Help It.” The first single, “Together,” produced by Stargate, reached Top 15 on the Urban AC chart. “Don’t Make ‘Em Like U No More”, the follow up to “Together”, is a sleek and soulful R&B ode to everyone’s special someone. It also was #1 most added at Urban AC Radio. Another original song on the al-bum is “A Song For Her,” a very per-sonal song co-written by Ruben for his wife, Surata Zuri McCants, whom he met at a Wal Mart signing in 2006.

A new album and a new family are just part of the picture for Ruben in 2009. He starred in a 30th anniversary pro-duction of the Fats Waller musical, “Ain’t Misbehavin’.” It was Ruben’s first musical theater work since he was in a high school production of “Grease.”

“Fats was a cool cat,” says Ruben. “I loved getting dressed up, sitting at the piano and winking at the girls, just like he did.” Ruben also loved being on the road with Frenchie Davis and Trenyce, who were both contestants with him on the second season of “American Idol.”

Ruben Studdard was born Sept. 12, 1978, in Frankfurt, Germany, where his father was stationed in the United States Army. Ruben was nine months old when his mother brought him home to Birmingham. His musical talent was evident early in life: he was a three-year-old pre-schooler when he start-

ed singing at the Rising Star Baptist Church. As a member of the Cherub Choir, he sang a majority of the solo vocals, making his debut with “I’m Yours Lord.”

By the age of seven he was singing at school, in various churches and at banquets and local functions. His mother was a fan of Donny Hathaway, Luther Vandross and the O’Jays and Ruben learned to sing their songs. “I was the number one New Edition fan and in middle school I switched over to Boyz II Men. My father bought a lot of records, and that’s how I heard John Coltrane and Miles Davis. I became a big jazz fan.”

In high school, Ruben joined the foot-ball team as an offensive tackle. “I loved to sing and play sports so I went back and forth between the two,” he re-calls. “But sports were just recreation for me. I became serious about singing and learning everything I could about music.” Ruben majored in music at Ala-bama A&M University where his studies included opera. “Can you believe that!” he exclaims. “I loved Pavarotti and I worked very hard at becoming an op-era singer. I was going to get an agent but in my sophomore year I joined a gospel group, God’s Gift. I left school after two-and-a-half years to pursue a career in gospel music. We worked at it seven days a week. It seemed like it was about to happen. Then everything came to a standstill.”

Ruben moved on, joining a group called Just a Few Cats. “A girl who was one of our background singers wanted to audition for ‘American Idol’ but she didn’t want to go by herself,” Ruben remembers. “She asked me to go with her and I didn’t want to, but I went just to support her.”

They drove to Nashville and she didn’t make it through to the second round of auditions. But Ruben did. “Once I was actually there trying out, I felt like I could really do something. I just gave it my best shot.” Everyone knows what hap-pened next. Simon, Paula and Randy sent Ruben to Hollywood, where he advanced from a semi-final round into

the top 12 and quickly became Amer-ica’s favorite, surviving every elimina-tion to win the title of “American Idol” in a dramatic finale on May 21, 2003.

Ruben’s impact on the charts was im-mediate. His single “Flying Without Wings” debuted at No. 2 on the Hot 100 while his version of “Superstar” peaked at No. 2 on the R&B chart. In December 2003, his first album, “Soul-ful,” had advance orders of over a mil-lion copies, automatically qualifying for platinum certification. The record entered The Billboard 200 at No. 1. A follow-up single, “Sorry 2004,” reached No. 9 on the Hot 100 and No. 2 on the R&B chart.

Ruben’s next album was “I Need An Angel,” released in November 2004. The sophomore set topped Billboard’s gospel chart and was the magazine’s No. 1 gospel album of the year. Ru-ben’s third album, “The Return,” found him back in the top 10, peaking at No. 8 on The Billboard 200 and No. 2 on Top R&B/Hip-Hop Albums. The first single, “Change Me,” spent an impres-sive eight weeks at No. 1 on the Adult R&B list.

As well as he has done on the charts, Ruben has also earned his share of awards and nominations. In 2004, he won the NAACP’s Image Award for Best New Artist. That same year, he was nominated for Favorite Male Soul/R&B Artist at the American Music Awards, Best Male R&B Performance at the Grammys, Best New Soul/R&B or Rap Artist at the Soul Train Awards and Best New Artist and Best Male R&B Artist at the BET Awards. The fol-lowing year Ruben was nominated as Best Gospel Artist at the BET Awards.

It’s been an amazing six years for the man from Birmingham and he feels blessed to have experienced it all. “My grandmother used to tell me that the race is not given to the swift nor to the strong but to the one that endures to the end. I feel like I’m on a course to have a very long career. I just complet-ed my fourth album and a lot of people don’t get to that point. I’m a very happy man.”

STUDDARD

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CHEF SUMAN ROYCanada

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art. “ During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with cu-linary careers across the breadth of four continents. All of this, and a commitment to his profession has led Chef to his current career as an Executive

Chef, with one of the World’s Finest Food Service Companies, Sodexo Canada. Chef Suman was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and cultur-ally sensitive culinary styles to some 2,600 athletes from 82 nations par-ticipating in the games. Chef Suman was nicknamed “Gourmet Alche-mist” during his tenure as a Chef on the US Presidential Yacht. Chef Suman teaches Culinary Art at Cen-tennial College in Toronto. Over the last couple of years, Chef Suman and his creations has been featured in various Television shows, News Articles and Culinary Magazines.

CHEF MASSIMOPalm Harbor/Italy

Massimo Patano was born in Bari, Italy a south eastern port city of the Puglia region known for its culinary contributions to Italian gastronomy. Massimo began working in his fam-ily’s butcher shop at the age of 9. At age 14, while taking classes in ar-chitectural design, he fell in love with cooking and switched careers.

His culinary pursuits have taken him to Rome, Florence, Chicago and California, where he was a personal chef for Sophia Loren. He is the win-ner of both the Battle of the Bay and People’s Choice Best Chef of Tam-pa Bay andhas appeared in many periodicals and on local television. For the past 6 years, he has been the chef of the only 4-star 4-diamond restaurant on Florida’s west coast. Other distin-guished awards include the Golden Spoon andrecognition by Zagat and DiRoNa.

In mid-January 2004 he opened his own restaurant, Massimo’s. Eclec-tic Fine Dining, an artful blend of Italian, French, Mediterranean and Asian cuisines in a casually elegant atmosphere.

CHEF VICKY RATNANIIndia

“Born and bred in Mumbai, my wit and charm has a duality that is remi-niscent of natural Indian spice. A foodie at heart, I am a heady cocktail of flavors, some still undefined. The initial explosive burst of personality & flair is followed through with a wild imagination, delicately layered with sensual middle notes, being excit-able, entertaining, inviting, sponta-neous & devilish.

My comfort with all things ‘food’ bring even the most everyday cook-ing experience to life - dinner parties take on an epic grandeur and pic-nic brunches become terrifically fun events.

I enjoy Talking, Cooking, Socializ-ing, Travelling, and discovering new flavors every givenopportunity.’

My food is an amalgamation of the experiences and tastes I have ac-quired from my work abroad. It is all about creating dreams and feeding the imagination.”

CHEF’S BIO

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KASH D. RAMNARAIN CPFM, CFSPMr. Ramnarain brings over 10 years of hospitality and culi-nary experience to. Kash interned at the Hilton Lake Buena Vista Hotel and began his hospitality career at the Howard Johnson Universal Towers as a dining room supervisor, working for more than 2 years. Kash became the Assis-tant General Manager for FoodStaff of Orlando where he worked for 4 years. During that period, he discovered his love for cooking. He and his family started entering local cooking competition and found that it became something he could enjoy with his entire family. Kash has won the curry duck competition twice in Orlando and has place in many other cooking competition.

Mr. Ramnarain is a certified instructor for the National Reg-istry of Food Safety Professionals and also holds various certificates from The American Hotel/Motel Association. He is currently a member in good standing of the American Culinary Federation, the Florida Restaurant Association, the National Association of Catering Executives, the Inter-national Food Service Executive Association, the Orlando Convention and Visitor’s Bureau, and the International Spe-cial Events Society.

NICK QUAYNick Quay is a Miami transplant by way of Captiva Island and Curitiba, Brazil after he left his home in the Washing-ton, DC area at 18 years of age to explore new cultures and foods. With strong roots in Fine Dining, International, Asian and Cajun Cuisines, the young chef was off on a culinary adventure through work experience and travel that eventu-ally landed him in Miami.

Chef Nick graduated Magna Cum Laude from Johnson & Wales University then went on to Florida International University to study Hotel Restaurant Management all the while working full-time honing his skills. He has expanded his knowledge to many International Cuisines; with experi-ence including working in three-chef fine dining restaurants, French brigade style kitchens in the Fontainebleau, and his own catering & event company. Chef Nick’s specialties range from Mediterranean to Asian Fusion, to Floribbean and Sub Tropical Fusion Cuisines.

After suffering from sudden dietary restrictions several years ago, Chef Nick sadly took a break from his passion until he was able to conquer his ailments.

During his hiatus, Chef Nick’s experiences of being forced to eat grilled chicken and steamed vegetables at many res-taurants inspired him to transform himself and his culinary expertise to include all types of specialty needs, alternative cooking methods, and alternative ingredients.

After being recently also diagnosed with diabetes, Chef Nick has taken a vow to pave the way for others and use his true passion to change others lives through education and exposure to his new ways. He is now a specialist in various dietary restrictions and is constantly learning how to help others conquer their food woes and foes as well.

Chef Nick is currently pursuing avenues to break back into the culinary field to provide great tasting meals for every-one, ensuring that no one is left behind due to any unfor-tunate dietary or health restrictions through Inspired Cre-ations.

Eric Schlossberg is a native Floridian born in North Miami Beach. He graduated with a culinary degree from Johnson and Wales University and a Hospitality degree from Florida International University. He has worked in the kitchen and dining rooms of many South Florida restaurants, hotels, pri-vate clubs and catering companies, including his own cater-ing company.

He has taught Gourmet Cuisine, International Cuisine, Bak-ing and Pastry, and Healthy Alternative Cuisine Community Classes. He is currently a culinary instructor at The Interna-tional Culinary Schools at the Art Institute of Ft. Lauderdale. Eric specializes in Floribbean Cuisine, Italian Cuisine, and Indian Cuisine. However, his passion is in creating healthy alternatives to consumers with restrictive diets and health concerns.

He feels that everyone deserves to eat well regardless of them having a Vegan Lifestyle, Diabetes, lactose intoler-ance, Celiac Disease, Crohne’s and Colitis, Allergies, Ko-sher, or intense weight loss goals. Currently, he is pursuing avenues to try to bring people who aren’t always able to en-joy a meal that fits their lifestyle healthy inspired creations that are appealing.

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About three years ago Ram & I attend-ed his family reunion and as a way to bring about some camaraderie and friendly competition among the family members, we had a curry cook off.

What we quickly recognized almost every one of the family members pre-pared their respected curries differ-ently and they tasted different.

Ever since that family occasion, we had this vision of having a major Inter-national curry festival in Tampa Bay to feature all ethnicity preparation of their version of curry’s.

Three years later TBICF is now a real-ity and with the success of this event, the goal is to make this an annual event which will help support varies charities.

With the support and involvement of Georgetown Wesleyan University of the Americas (GWUA) becoming the host of this event and with the addition of the Patel Center for Global Solu-tion and Dr. Kiran Patel, becoming the Presenting Sponsor for this festival it’s with certainty that the main intent of this event will be successful.

Both organizations share the same passion and mission to help further education in the world and creating the opportunity for the less fortunate to have an opportunity to learn.

The team we assembled has been a joy to work with it and I want to thank them and their families for the time they dedicated to making this festival possible. Finally, I want to extend a special thank you to all the wonderful volunteers and Chefs and judges who traveled from near and far to make this event happen.

Lots of time and many sleepless nights took place and now to see the result of an event that will feature many cul-tures gathering together to celebrate curry it’s a real joy.

Warmest regards,

Sadhana Ramcharran

Co- ChairmanVishnu Singh

Early 2011, I was asked to join forces to help make an idea a reality, I ac-cepted the offer then shortly after the International Curry Festival was born. I have been on board since the begin-ning and have taken the lead role in ‘logistics’, meaning ensuring the ven-ue has ample security, securing the property, sound system, lighting; rest-room facilities, decorations etc. were all squared away along with a laundry list of other tasks associated with be-ing the co-chairman.

As an active member of the First An-nual International Curry Festival, I have worked closely with many team members for this event to ensure all the pieces of the puzzle were coming together.

I’m very proud and honored to be a part of this elite team of hard working dedicated individuals and look forward to learning from them.

The entire team has worked very hard pulling this event together and we look forward to many successful years.

I am also co-owner of Shottas Enter-tainment which has been established for 3 years, visit www.shottasenter-tainment.com.

Vishnu is from Boston, MA and has lived in the Tampa Bay area for 25 years and has worked in the banking industry for the last 14 years.

Ram JakhotiaVendor coordinator

I want to thank International Curry Festival Team for giving me the oppor-tunity to coordinate the vendors and participants for this inaugural event. This gave me the opportunity to speak to various vendors and understand their requirements for their booths. It was educational as well as challeng-ing to meet their demands and expec-tations.

To handle an event like the Interna-tional Curry Festival we have to man-age kitchen, concession stands, and booths for crafts, jewelry, and food. We must provide proper location which has proper power and water connec-

tions to ensure success and meet the vendor’s demands. It is imperative to make sure that the necessary health and safety precautions are taken so we can provide a presentable venue.

It may not seem like a very difficult task but when you face vendors with their individual and specific needs; each with their own personality, believe me, it is a daunting task. I am very fortu-nate to have a team of dedicated vol-unteers who cheerfully supported usbeyond our expectations. Special thanks to all our volunteers who con-tributed to this event and working to-wards making this event possible.

Miss Roshni

Social Media today has become a key importance in Marketing in any event or brand. Today we see the impor-tance that sites like Facebook, Twitter and Youtube play.

As part of the board at the Internation-al Curry Festival, I have learned that putting on a big event like this takes a lot of time and patience, although in the end it is all worth it. I not only am proud to be part of the board handling Social Media but honored to help out the organizations which help the need.

We forget sometimes what our mis-sion is in the event when working with non- profit as we must not forget the reason why we put the event together. Social Media has taken a massive turn within the last few years, creat-ing ton of buzz, making ways to build revenue and getting the “word” out. This means media marketing through social websites.

The average person spends about 2-3 hours branding any product or event to the consumer or the people.

Social media today and in the future will become an expansion in years to come, as working with the team of International Curry Festival, I am hon-ored to work with the team along with the non –profit organizations.

I have been taught a lot within the course of the planning and will take it along with me in the future. It has been a pleasure to work with the Inter-national Curry Festival Team.

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Suzanne RungeVolunteer Coordinator

It is my great privilege to be part of this event. The International Curry Festival is a great way to edu-cate people about the many uses of curry. Most of us associate curry with India. Others may associate it with the all of Asia. Even though these countries made curry famous, this festival shows that curry has become an important part of world at large.

This may be the first year of the International Curry Festival, but it is the most important year. This first year is our introduction to Tampa and the world. We want to make a GREAT entrance and hopefully a powerful splash.

The International Curry Festival is also here to bring awareness to two major causes: world hunger and GWAU. This event first reminds us that food is a vital part of life. People may have exotic ways of cooking food but they may not be blessed to have enough. The International Curry Festival will help feed the hungry here in Tampa and throughout the world.

Secondly, the International Curry Festival reminds us that we are all one community. It does not matter if we live in Tampa, Mozambique or Antartica, we have many things in common. This festival allows us to celebrate our oneness while raising money for those in need. Our joy can be shared with others.

This is a very important event. I am so very thankful for all our volunteers who help. It has been wonder-ful watching our volunteer leaders plan this event. It has grown from a simple idea to a grand event. Thank you for allowing me to be part of the team. Thank you for your hard work and dedication.

It was a relatively small group of us that organized this event. Yet, if it were not for the volunteers, we could not make this event a success. By generously sharing your time and skills, you have allowed this event to be fun, educational and FANTASTIC! Thank you for your commitment.

This has been a FABULOUS experience! Thank you all again. I can not wait to do this again nextyear!!!!!!!!!!!!

Suja Chetty is an Information Technology expert for a Fortune 500 company.

With a passion for music and the arts, she tries to encompass herself in organizations that will let her express her talents and interests. She also hosts and writes for an interactive News Show called Zip-Talk.

While serving her community, Suja handles the Pub-lic Relations for many events including the Tampa Bay International Curry Festival. Managing expecta-tions is extremely important in creating a successful event.

Committee Chair

Dr. Ram P. Ramcharran ChairmanDr. Sadhana Shah Executive DirectorVishnu Singh Assistant Executive DirectorRam Jakhotia Production/Vendor ManagersKumar Partap Logistics CoordinatorSuzanne Runge Volunteer CoordinatorRoshni Patel Social Media./MarketingSuja Chetty Public Relations

Committee Members

Dr. Ram P. Ramcharran ChairmanDr. Sadhana Shah Executive DirectorVishnu Singh Assistant Executive DirectorRanda Singh -Decoration CoordinatorRam & Rashmi Jakhotia Production/Vendor ManagersMonique Werner Pinellas Community OutreachSuzanne Runge Volunteer CoordinatorKumar Partap Logistics CoordinatorSandra Partap - Silent AuctionRoshni Patel Social Media./MarketingKaren Sriram + Julio Cortes Design & Media PrintingAngel “Danger” Ruiz Entertainment CoordinatorWanda Cepeda – Vendor/sponsorshipSuja Chetty Public RelationsVince Patel –Community outreachSara Morrison – EducationPatrick FernandezKamala Chetty – MarketingMike Babjue – Entertainment

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