The British nation has gone barmy over curry... A new Mintel survey, just out confirms that curry is not only Britains most popular dining out and take-away foods, it is rapidly becoming our most often cooked-at-home ethnic meal, with supermarket curry ingredient sales increasing by a massive 20% per annum. All in all we spend some £3 billion every year on our curry. It is undoubtedly our favourite food.

Now local curry restaurateur, Lodue Miah, has come up with a brand new concept in home curry cooking, which is bound to succeed. Designed to satisfy even the most discerning curryholic, Mr Miah has developed a range of eight fresh chilled curry sauces and a mint dip, which are now being distributed to food outlets all over Great Britain. Its not only a first for the local area, it's a first for Britain.

Lodue Miah is owner of one of Hampshire's top restaurants, the Madhuban Tandoori, 94 Station Road, Liss. Listed amongst its Top 100 restaurants nation-wide (out of 8,000 contenders) by the prestigious Good Curry Restaurants' Guide, the restaurant has been serving top curries to discerning diners for the last twelve years.

Repeatedly asked by his customers why the curry sauces, available in tins and jars for years, have never captured that elusive restaurant taste, and determined to find out the answer, Mr Miah set out to develop a home cooking sauce that was indistinguishable from those at his restaurant. In fact he has come up with eight. And they are the most popular curries nationwide at the curry house. They are KORMA, TIKKA MASALA, BHOONA, HOT MADRAS, JALFREZI, THAI RED, THAI GREEN and BALTI. There is also a MINT RAITA DIP.

Marketed under the name MADHUBAN (meaning Honey Garden) Mr Miah has started producing his sauces in a purpose-equipped factory in the Hampshire Village of Liss.

The sauces are freshly hand-made to Mr Miah's secret restaurant recipes, and are immediately packed into lidded plastic tubs and fast chilled. The sauces will keep for up to twelve weeks under refrigeration. They are available in a rapidly increasing number of specialist delicatessens, grocers and butchers. The sauces are easy to use, the home cook simply adds the chosen sauce to raw chicken, meat, seafood or Vegetables and cooks until ready, achieving a restaurant-style Korma, Tikka Masala, Medium Bhoona, Hot Madras, Jalfrezi or Balti.

Says Lodue:
"At my Madhuban restaurant, we pride ourselves on our truly authentic curry flavours. We use only the best fresh herbs, spices and ingredients, with no artificial flavourings. It's the same with these sauces. They are not only unique; they are the real alternative to the takeaway. So they don't just taste like the real thing, they are the real thing."

The Madhuban range has been endorsed by Britain's best selling curry cookbook author and TV celebrity chef, Pat Chapman, founder of the renowned Curry Club.

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