Michelin-starred Indian chef tests Wetherspoons iconic curry – and loves it

Pub chain JD Wetherspoon is known for its incredibly fast service and cheap meals – with one of their most popular dishes being their curry.

A classic curry club combo with an alcoholic drink, which is available every Thursday, costs just £8.

In Channel 5 documentary Wetherspoons: How Do They Do It, staff reveal how the the best-selling curry is made and what a Michelin-starred chef thought of it.

In the episode, a member of the kitchen explained the curry is delivered frozen and heated up in a microwave, which allows for the fast service.

Nick Lawrie, former kitchen manager at the chain restaurant, said: "It's funny if you take nine out of 10 people that sat down at Wetherspoons to have a curry, it's still 10 times better than the ones you buy and make it yourself at home."

Rohit Ghai, the brainchild behind Michelin-starred restaurant Kutir in London, was invited to go to a Wetherspoon pub to test out the iconic curry.

He visited The Willow Walk in Victoria and ordered a chicken tikka masala with pilau rice, naan bread and poppadom.

Sharing his first impression of the £8.95 dish, he said: "The portion looks quite big for me and it looks quite generous according to the price.

Like what you see? Then fill your boots…

Want to bring a little glamour to your life every day with all the most exciting real-life stories, fashion and even sex tips HOT off the press?

Well, we've got you covered with our great new Hot Topics newsletter – it'll drop straight into your inbox around 7pm and you can unsubscribe whenever you like.

And signing up now means you'll get a front row seat for our great new series inside the lives of the next generation of Daily Star Page 3 girls.

You can sign up here – you won't regret it…

"But let's see how it tastes."

When he left the pub, he said: "The poppadoms are good, crispy, crunchy. The rice has a lot of flavour but it can be worked out on the seasoning side.

"If they cook it in a right way like chicken tikka, it could be more juicy."

But he agreed that the portion was great for value, adding: "In terms of rating, I will give seven out of 10."

The documentary also unearthed the secrets of how the pubs afford to sell at such cheap prices and continue to make huge profits.

Being a free house for most pubs can allow managers to drop the booze prices down to a bargain.

The "speed rail" system and precise pouring of pints also keep their wastage to a minimum – which helps maximise their profit.

Source: Read Full Article