CHRISTMAS OFFER Subscribe to Cotswold Life today CLICK HERE

Chef Shamsul Krori, Curry Corner, Cheltenham

PUBLISHED: 22:57 28 January 2010 | UPDATED: 15:03 20 February 2013

Shamsul Krori

Shamsul Krori

The oldest established Bangladeshi resaurant in the country is celebrating an anniversary

Name: Shamsul Krori


Restaurant: Curry Corner Restaurant and SARI Boutique Lounge


Address: 133 Fairview Road Cheltenham Gloucestershire


Tel: 01242 528449


Website: www.thecurrycorner.com www.thecurrycorner.co.uk



Tell us about your menu.


We serve real Bangladeshi cuisine alongside inspired fusion dishes and now we have a 'Travel India Changing Menu' which reflects the regional flavours of India. They all have a strong emphasis on seasonality and excellent quality local and international produce. I have a real passion for cooking with locally sourced Cotswolds produce



Describe your establishment:



We are in a league of our own and in fact, we celebrated our 30th anniversary


Name: Shamsul Krori


Restaurant: Curry Corner Restaurant and SARI Boutique Lounge


Address: 133 Fairview Road Cheltenham Gloucestershire


Tel: 01242 528449


Website: www.thecurrycorner.com www.thecurrycorner.co.uk



Tell us about your menu.


We serve real Bangladeshi cuisine alongside inspired fusion dishes and now we have a 'Travel India Changing Menu' which reflects the regional flavours of India. They all have a strong emphasis on seasonality and excellent quality local and international produce. I have a real passion for cooking with locally sourced Cotswolds produce



Describe your establishment:



We are in a league of our own and in fact, we celebrated our 30th anniversary last year which makes us the oldest established Bangladeshi restaurant in the country! Our location in Cheltenham is deliberately understated - almost like a private residence so that we treat all our guests as if they are coming to dinner with us in our own home. We have just reopened after an extensive refurbishment and the interior is filled with Bangladeshi and Indian heritage, such as antique carvings, and vintage sari bolsters.



Do you have a favourite ingredient?


I don't think it is possible to isolate just one. There are thousands of uniquely delicious Bangladeshi and Indian ingredients alone: green fragrant corriander, star aniseed, golden saffron, nutty cumin - and that's before you even think about the delicious ingredients from around the rest of the world!



Where do you source your ingredients?


Bangladeshi food cooked in Bangladesh is very seasonal and fresh. Everything is bought at the market on the day it is going to be cooked - the way I like to do things in the restaurant. I am always on the lookout for new ingredients with my daughter Monrusha - she is a keen foodie and always on the hunt for discovering the next delicious flavour. I always buy local when the quality is good enough, otherwise I find the very best I can buy from further afield. I have always used Gloucestershire chicken and fabulous eggs from a Cheltenham family farm. We also do a lot of fruit and veg shopping from our local farms and markets and our butchers are local too. We only use premium quality Bangladeshi fish, king prawns and vegetables. Our spices are freshly ground at the restaurant, we don't believe in cutting corners which will compromise on quality or taste.



Who/what inspires you?


A combination of my Bangladeshi culinary heritage with the rich culinary discoveries I have made on my travels around the world and living in the Cotswolds - surrounded by miles of beautiful landscapes, producing some of the best produce this country has to offer. Perhaps most importantly though, the loyalty of our diners over the last 30 years - many of whom waited in the rain and snow to collect food when the restaurant was closed for refurbishment - truly inspirational for any chef.



What would you recommend from your menu?


Everything! We would not serve something that we did not genuinely believe to be delicious. But my personal favourites would have to be the raan gusht - succulent lamb shank marinated in aromatic spices with masala mashed potatoes, but the garlic and orange duck curry and sweet and spicy honey chicken curry are also delicious. The desserts are all yummy but my personal favourite would be saffron poached apricot with homemade rose and coconut sorbet.



What advice would you give to a novice?


The chef's job is one of the most creative - where else do you have the privilege of producing something which has the potential of feeding all the senses? But be prepared to work hard, have a real dedication and passion for providing excellent food and looking at the details and it will pay off.




What has been your most memorable meal?


There are so many! I have my early memories of the dinners my mother used to cook. I always wondered how it was that she used the same spices as everyone else but no other curry compared to hers.


I also remember the delicious and the perfectly spiced chicken curry at a wayside stall on the road from Moulvi bazaar to Dhaka in Bangladesh, the most succulent lamb bhuna and flaky crispy parathas in Chittagong in Bangladesh; the regal muglai lamb quwarma at the Taj Hotel in Agra; fresh croissants in Paris; midnight open air barbeques in Tunisia; succulent Egyptian koftas on the Nile - each one is forever imprinted in my mind.




What are your plans for spring?


Spring is a really exciting time in the Cotswolds - lots of fresh produce to discover and new menus to plan. This year we'll be looking to introduce lighter dishes using lots of delicious spring vegetables which will be ideal for lunches and light dinners.



What would you recommend about the local area?


The peaceful surroundings away from the busy and hectic environment elsewhere. Clean air, beautiful landscapes and the sheer array of fantastic restaurants.







last year which makes us the oldest established Bangladeshi restaurant in the country! Our location in Cheltenham is deliberately understated - almost like a private residence so that we treat all our guests as if they are coming to dinner with us in our own home. We have just reopened after an extensive refurbishment and the interior is filled with Bangladeshi and Indian heritage, such as antique carvings, and vintage sari bolsters.



Do you have a favourite ingredient?


I don't think it is possible to isolate just one. There are thousands of uniquely delicious Bangladeshi and Indian ingredients alone: green fragrant corriander, star aniseed, golden saffron, nutty cumin - and that's before you even think about the delicious ingredients from around the rest of the world!



Where do you source your ingredients?


Bangladeshi food cooked in Bangladesh is very seasonal and fresh. Everything is bought at the market on the day it is going to be cooked - the way I like to do things in the restaurant. I am always on the lookout for new ingredients with my daughter Monrusha - she is a keen foodie and always on the hunt for discovering the next delicious flavour. I always buy local when the quality is good enough, otherwise I find the very best I can buy from further afield. I have always used Gloucestershire chicken and fabulous eggs from a Cheltenham family farm. We also do a lot of fruit and veg shopping from our local farms and markets and our butchers are local too. We only use premium quality Bangladeshi fish, king prawns and vegetables. Our spices are freshly ground at the restaurant, we don't believe in cutting corners which will compromise on quality or taste.



Who/what inspires you?


A combination of my Bangladeshi culinary heritage with the rich culinary discoveries I have made on my travels around the world and living in the Cotswolds - surrounded by miles of beautiful landscapes, producing some of the best produce this country has to offer. Perhaps most importantly though, the loyalty of our diners over the last 30 years - many of whom waited in the rain and snow to collect food when the restaurant was closed for refurbishment - truly inspirational for any chef.



What would you recommend from your menu?


Everything! We would not serve something that we did not genuinely believe to be delicious. But my personal favourites would have to be the raan gusht - succulent lamb shank marinated in aromatic spices with masala mashed potatoes, but the garlic and orange duck curry and sweet and spicy honey chicken curry are also delicious. The desserts are all yummy but my personal favourite would be saffron poached apricot with homemade rose and coconut sorbet.



What advice would you give to a novice?


The chef's job is one of the most creative - where else do you have the privilege of producing something which has the potential of feeding all the senses? But be prepared to work hard, have a real dedication and passion for providing excellent food and looking at the details and it will pay off.




What has been your most memorable meal?


There are so many! I have my early memories of the dinners my mother used to cook. I always wondered how it was that she used the same spices as everyone else but no other curry compared to hers.


I also remember the delicious and the perfectly spiced chicken curry at a wayside stall on the road from Moulvi bazaar to Dhaka in Bangladesh, the most succulent lamb bhuna and flaky crispy parathas in Chittagong in Bangladesh; the regal muglai lamb quwarma at the Taj Hotel in Agra; fresh croissants in Paris; midnight open air barbeques in Tunisia; succulent Egyptian koftas on the Nile - each one is forever imprinted in my mind.




What are your plans for spring?


Spring is a really exciting time in the Cotswolds - lots of fresh produce to discover and new menus to plan. This year we'll be looking to introduce lighter dishes using lots of delicious spring vegetables which will be ideal for lunches and light dinners.



What would you recommend about the local area?


The peaceful surroundings away from the busy and hectic environment elsewhere. Clean air, beautiful landscapes and the sheer array of fantastic restaurants.






0 comments

More from Food & Drink

Mon, 13:09

Veganism is the latest food trend to hit the Cotswolds but it’s something we can all enjoy a bite of

Read more
Mon, 09:13

Alleviate the stress of hectic Christmas preparation and endless shopping trips with a festive afternoon tea in one of these gorgeous Cotswold settings

Read more
Friday, December 7, 2018

Find a fabulous gift for everyone with Whatley Manor’s monetary vouchers.

Read more
Tuesday, December 4, 2018

The hotel in Forest of Dean, Gloucestershire is offering free lunch or afternoon tea for the first ten that book for December 19

Read more
Monday, December 3, 2018

A perfect gift where rest and relaxation is required.

Read more
Monday, December 3, 2018

Applications are now open for a new competition that will give people from Gloucestershire the chance to see their food and drink products or ideas appear on supermarket shelves across the county

Read more
Wednesday, November 28, 2018

Dark and chilly winter evenings are perfect for huddling in the corner of a country pub with friends, catching up over beer and supper. The Cotswolds have cosy pubs aplenty – here are 12 of our favourite places to go...

Read more
Monday, November 26, 2018

The most famous Bangladeshi restaurant is celebrating an anniversary

Read more
Tuesday, November 20, 2018

Amid the season of turkey and tinsel Whatley Manor are throwing in a festive curveball, an evening of lobster, fizz & fries!

Read more
Wednesday, November 14, 2018

Wine Wednesday’s with Vintopia of Tetbury.

Read more
Wednesday, November 14, 2018

Festive a la carte menu launches in Grey’s Brasserie from 26th November.

Read more
Tuesday, November 13, 2018

Whether you’re after something for an adults’ stocking filler, a little something while you slave over the turkey dinner or a tipple to enjoy with your festive party guests, we pick 9 drinks from the Cotswolds you need to try this Christmas

Read more
Tuesday, October 30, 2018

If we can continue to show our support for talented and industrious jam-makers like these, we might just pull our favourite preserve out of the sticky situation it’s supposed to be in!

Read more
Tuesday, October 16, 2018

‘If its autumn in Gloucestershire, then it must be time for Apple Day when we celebrate cider’

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory A+ Education

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search