Spice up your autumn and boost your health this National Curry Week
National Curry Week is coming up! Happening from 6 to 12 October, it’s the perfect excuse to cook up a storm or visit your favourite curry house.
Chicken tikka masala pips fish and chips to the post as the UK’s national dish and a spicy curry is incredibly good for you, too.
There are so many reasons to fire up your tastebuds and dig into a good curry. So, read on to learn all the surprising health benefits you can gain from spices and where the Logic team will be heading for their fix early next month.
Spice things up, tickle your tastebuds, and boost your health
Spices don’t just add incredible flavours to a dish; they also pack a powerful health punch
Here are a few standout benefits of a handful of spices you’ll likely find in your favourite curry:
Turn up the turmeric for potent anti-inflammatory results
From the same family as ginger, turmeric is chock full of goodness. Primarily, curcumin – one of the many compounds – is a potent antioxidant, acting as a powerful anti-inflammatory. Available as a supplement, curcumin:
- Improves gut health
- Boosts your immune system
- Neutralises harmful free radicals
- Reduces your risk of heart disease
- Eases joint pain.
In high doses, it could even help to delay or potentially reverse age-related decreases in brain function.
Heat things up with fat-burning chilli and cayenne pepper
Cayenne pepper is a type of chilli pepper.
The active ingredient in it is capsaicin – multiple studies have shown that this can help to reduce appetite while also increasing the ability to burn fat.
As such, it’s often found in weight loss supplements.
Consuming capsaicin may also be good for your blood pressure, as it’s been found to help relax blood vessels.
It’s so powerful, research is ongoing to understand more about multiple anti-cancer benefits that it may provide.
Grate more ginger – it’s good for you and your dishes
Ginger is great for digestion and can treat nausea caused by morning sickness, chemotherapy, and even travel sickness.
It’s another powerful antioxidant with anti-inflammatory capacities. Studies have shown that it can help to reduce symptoms and protect against diseases such as lupus, rheumatoid arthritis, and psoriasis.
Combined with fresh chilies and garlic, ginger can add a tasty punch to a variety of curries, and dishes such as chili con carne, too.
If you’re suffering from nausea or indigestion (maybe after indulging with too much rice and naan bread), try drinking a teaspoon of fresh ginger in hot water – it works a treat.
Where the Logic team will be heading during National Curry Week
Jon says: “Exotic Karahi in Slough was my top one after our Logic trip!
“It’s far more authentic than others I’ve been to and sharing all the dishes meant I tried lots of new things that I probably wouldn’t have before.
“My particular favourites from that particular visit were the mixed grill platter and the fried mogo!”
With more than 1,000 Google reviews, this restaurant is well worth a visit – and it’s open for lunch and dinner every day.
Lee says: “For takeaway, we use Munchies, on Fairford Leys in Aylesbury. But, when we go out for a curry, we head to the Bucks Balti – one of the best Indian Balti houses in Buckinghamshire.
“I love a Chicken Jalfrezi, and my wife is a Bhuna girl.
“We often make our own at home, too. To make the meat really tender, we’ll cook everything in our wok, get all the spices going and then put it in the slow cooker for a few hours – simple, delicious and healthy homemade meal. If we make enough, we pop it in the freezer for an easy mid-week dinner.”
Susi is still trying to find a local favourite: “Marlow Tandoori was my go-to before I moved house, but I’ve not found a decent one near to my new house. I tried the most local one and it was awful!
“I almost always order lamb biriyani – it’s so tasty and you get a curry dish plus the dry rice dish, so you can mix to whatever texture you prefer.
“There’s never enough time to make curry from scratch at home – I’m so limited for time, if it takes longer than 20 mins, I won’t be making it!”
Scott doesn’t really get curries since moving house, but says, “when I was living in Thame I loved the Bay of Bengal. I swear by takeaway but always make sure the plates have been preheated!”
Scott’s go-to order (rattled off without a pause):
- Three poppadoms and all the sides
- Tandoori mixed grill
- Karahi Kebab Khyberi
- Two chapati
- And then whatever my girlfriend wants.
Amelia’s favourite dish is Prawn Basha – though she prefers to eat in and dislikes takeaway curry since it’s never the same.
We’d love to hear from you
We (especially Susi!) would love to hear where you love to go for a good curry.
Email us at info@logicfinancialservices.co.uk, call 01491 612 754, or drop into the office next time you’re passing.
