Unit 196 Part A

12    It was a revelation to a nation who considered garlic a suspicious item.
13    Not only was curry addictive, but it was, above all, affordable.
14    The total in the UK is a staggering 8,000 and they still continue to open and expand.
15    We still, erroneously, refer to our curry restaurants as 'Indian'.
16    So, cubed meat, chicken or potatoes and vegetables were lightly curried and chilled,
17    and a large pot of thick curry gravy, a kind of master stock, was brewed to medium strength.
18    Rice is pre-cooked, breads and tandoori items made to order by a different specialist,
19    and, hey presto, your order!
20    The menu can be very long, and any dish is available with meat, poultry,
21    prawns, king prawns and most vegetables, too.
22    This is still the formula of the standard British curry house.
23    However, it is clear that, judging by the many new restaurants
24    which seem to appear almost daily,
25    and the selection which appear in the Good Curry Guide, curry is a-changing!