Ranjeet, who has competed in the event for the past four years and reached the top three finalists every year cooked up a tasty traditional northern Indian inspired dish of Tandoori King Prawn Masala and Tawa vegetables with onion kulcha and pudina paratha. The National Curry Chef Competition has its roots in Bradford where the Environmental Health Department in association with a local restaurateurs group first started the competition 1992. In 1995, the competition attracted applicants from other local authorities and the first National Curry Chef Competition took place. The competition offers an excellent opportunity to raise the profile and status of Asian Cuisine and enables local authorities to build closer links with the industry in improving safe and healthy eating. Finalists have 45 minutes to prepare a curry, a side dish and either rice or bread in a tense and thrilling cook-off in front of an audience.
Judges give marks for taste, texture, aroma and appearance of the food.