The Curry Corner is the oldest and most highly regarded Bangladeshi restaurant in the UK. The restaurant has won many accolades since it has started. The Curry Corner and Shamsul Krori and his daughter Monrusha Krori were the first ever Bangladeshi restaurant and chefs in Gloucestershire / Cotswolds to be listed by the prestigious MICHELIN Guide Great Britain & Ireland. They were also featured on Channel 4 Gordon Ramsay’s The F Word Best Local Restaurant.
Speaking to the Asian Voice about the story behind the establishment of The Curry Corner in the UK, Monrusha Krori said, “Our story began in 1977 when my father, originally from Glasgow, sought the perfect location to open a restaurant and raise his family. We moved to start The Curry Corner, finding a peaceful neighbourhood with a welcoming community. My father had been cooking since 1968, even before Bangladesh’s independence, and aimed to create a place that celebrates not just Bangladeshi, but also Indian and Pakistani cuisines. Our restaurant stands out not only for its rich heritage, including influences from my grandmother, an aristocratic Indian woman from Calcutta, but also for its unique fusion of flavours. Growing up alongside the restaurant, I’ve witnessed firsthand the challenges and triumphs of starting from scratch.”
Staying authentic with food also fosters connection with our community
Monrusha emphasised the importance of authentic Bangladeshi and South Asian food. She said, “My father always prioritised authenticity, which set us apart but also made our journey challenging. It’s tough to stay true to your roots when customers may prefer something different, yet we were committed to preserving our core values. While many restaurants adjust their offerings to fit customer demands, we chose to maintain the true essence of our cuisine. Our goal was to ensure that our local diaspora appreciated ethnic food in its authentic form. Growing up in this environment deepened my passion for our heritage, and I believed that staying true to our identity was crucial. It’s important to engage people with genuine flavours and ingredients before making any changes. Staying authentic is not just about maintaining tradition but about fostering a genuine connection with our community.”
“Back then, my father faced many challenges with customers questioning the authenticity of our masala, expecting it to be sweet, bright red, and creamy. He would explain that "masala" simply means spices and does not need to conform to such stereotypes. Additionally, I struggled with the perception that French cuisine was superior, even though I appreciate all cuisines. However, I firmly believe that our cuisine—Indian, Pakistani, Bangladeshi—is exceptional. It’s not about comparing or aspiring to others but recognising that our cuisine is incredibly varied and complex. With its rich array of flavours and endless dish possibilities, it stands out as truly unique,” she added.
Talking about the price of the South Asian cuisine, she said, “If your curry or biryani is made with the best ingredients, fresh spices, and skillful cooking, it qualifies as fine food. There's no need to change our cuisine just to meet modern presentation standards or to compete with other styles, like French cuisine. Today, we must recognize their legacy and demand fair prices for our authentic dishes. Many restaurants are undervaluing themselves, competing on price rather than quality. We need to shift this mindset, ensuring our food reflects its true value and that we maintain high standards without resorting to discounts that undermine our worth. Our cuisine deserves to be celebrated and priced accordingly, reflecting the richness and heritage we bring to the table.”
Curry Corner’s impact on UK’s Bangladeshi food scene
Discussing the evolution of Bangladeshi cuisine in the UK, Monrusha said, “Our restaurant has indeed evolved over time. We’ve gained notable recognition, including a feature on Gordon Ramsay’s The F Word Best Restaurant and multiple awards, such as the Michelin Bib Gourmand and the Taste of the West Gold Award. We were also nominated for the World Food Awards Best Restaurant. Gordon Ramsay praised our family-run establishment for representing Bangladeshi cuisine at the highest standard, highlighting our commitment to excellence and the impact we've made in showcasing our heritage through exceptional food.”
“We’ve maintained our authenticity and heritage while evolving our menu. My father began with eight signature dishes in the late 1960s, including the renowned 16 Spice Masala and Makhani. While we’ve adapted our recipes, such as Dhansak and Rogan Josh, to stay unique, we never compromise on authenticity. Our approach ensures that even if dishes are familiar, their preparation remains distinct and true to our heritage. We’ve introduced new recipes and flavours that our local community hadn’t experienced before, reflecting our commitment to authentic and innovative Bangladeshi cuisine,” she added.
