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Tue 23 March, 2004 16:51
By Matthew Jones
LONDON (Reuters) - One of the country's favourite foods could be slowly poisoning diners who love its distinctive red hue and spicy, creamy taste.
An investigation on Tuesday found 57 percent of Chicken Tikka Masala dishes tested in Surrey had illegal and potentially harmful levels of chemicals used to give the curry its trademark colour.
"A lot of people prefer bright red food and restaurants react to that," Yvonne Rees, Surrey's Assistant County Trading Standards Officer told Reuters.
"When people are offered curries they often pick the one with the brightest colour."
Rees said the chemicals that give the dish its colour are known to cause health problems like hyperactivity in children, allergies and asthma if consumed in excessive quantities.
"The reason why there are limits on how much additive a dish can have is for health reasons," she added.
Chicken Tikka Masala has iconic status in popular culture, vying with fish and chips in the nation's affections, but it bears little relation to a native Indian dish.
The subject of a musical, it has inspired a range of potato crisps and in 2001 was even praised by a cabinet minister. Former Foreign Secretary Robin Cook said the dish epitomised Britons' ability to absorb and adapt external influences.
Unfortunately that very desire to adapt is causing problems.
Hajra Makda, editor of Masala magazine which serves the Indian restaurant trade, said there have been earlier problems with additives in Indian cuisine and that consumers and restaurants need to be told about colour dangers.
"It is good it is out in the open," she said.
"I don't think the over-colouring is deliberate. The problem is that it is too easy to add a couple more drops (of colour)."
James Martin, a chef who regularly appears on television cookery programmes, said the dish is the victim of diners' preferences.
"The British palate demands a Chicken Tikka Masala to be this very, very vivid red colour," he told Sky Television.
"A lot of the general public will send the dish back (to the kitchen) if it is not."
"Chicken Tikka Masala should be a light orangey colour."
http://www.reuters.co.uk/newsPackage...8§ion=news
By Matthew Jones
LONDON (Reuters) - One of the country's favourite foods could be slowly poisoning diners who love its distinctive red hue and spicy, creamy taste.
An investigation on Tuesday found 57 percent of Chicken Tikka Masala dishes tested in Surrey had illegal and potentially harmful levels of chemicals used to give the curry its trademark colour.
"A lot of people prefer bright red food and restaurants react to that," Yvonne Rees, Surrey's Assistant County Trading Standards Officer told Reuters.
"When people are offered curries they often pick the one with the brightest colour."
Rees said the chemicals that give the dish its colour are known to cause health problems like hyperactivity in children, allergies and asthma if consumed in excessive quantities.
"The reason why there are limits on how much additive a dish can have is for health reasons," she added.
Chicken Tikka Masala has iconic status in popular culture, vying with fish and chips in the nation's affections, but it bears little relation to a native Indian dish.
The subject of a musical, it has inspired a range of potato crisps and in 2001 was even praised by a cabinet minister. Former Foreign Secretary Robin Cook said the dish epitomised Britons' ability to absorb and adapt external influences.
Unfortunately that very desire to adapt is causing problems.
Hajra Makda, editor of Masala magazine which serves the Indian restaurant trade, said there have been earlier problems with additives in Indian cuisine and that consumers and restaurants need to be told about colour dangers.
"It is good it is out in the open," she said.
"I don't think the over-colouring is deliberate. The problem is that it is too easy to add a couple more drops (of colour)."
James Martin, a chef who regularly appears on television cookery programmes, said the dish is the victim of diners' preferences.
"The British palate demands a Chicken Tikka Masala to be this very, very vivid red colour," he told Sky Television.
"A lot of the general public will send the dish back (to the kitchen) if it is not."
"Chicken Tikka Masala should be a light orangey colour."
http://www.reuters.co.uk/newsPackage...8§ion=news
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