Chocolate curry proves imagination goes a long way

25/06/2008 17:15:19

A unique chocolate curry invented by a Wales restaurant has boosted word-of-mouth across the country, suggesting innovation can be helpful in boosting a hospitality institution's standing.

The brainchild of two brothers, Mohammed Ahmed and Abdul, the invention is a concoction of chicken, vanilla and white chocolate, dubbed "the Indian alternative to the battered Mars Bar", according to the Swansea Evening Post.

Proprietors of the Moods Indian Cuisine restaurant in Llanelli, the pair were inspired by the fact chocolate has been used for centuries in savoury dishes and cooking, with Mexico pioneering the exotic chocolate and chilli combination.

Restaurant manager and co-owner Mr Ahmed told the publication: "It is different, which is what we set out to do. We wanted to break away from the old traditional image of Indian cooking and stand out from other restaurants."

The report relates how the two chefs wanted to put their cooking skills to the test and see what the result turned out to be.

An entrepreneur named Willie Harcourt-Coose recently featured on national television for his campaign to open up his own chocolate factory using chocolate sourced from abroad, telling the Telegraph chocolate "can be used in anything from gravy, casseroles and Bloody Mary, to suckling pig".

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