|
Curry debate hots up over food colourings; The perception is that if you don't put colouring in, the customer will think that it isn't the original chicken tikka massala Jehangir Haque Fetcham Tandoori.(News)
From:
The Birmingham Post (England)
| Date:
March 24, 2004
| COPYRIGHT 2004 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group.Copyright information
|
Byline: John Bingham
The British love of brightly-coloured curries has been blamed for 'worrying' levels of potentially harmful dyes in the nation's favourite dish, chicken tikka massala.
Celebrity chef James Martin blamed the 'English palate' for high levels of colouring linked to hyperactivity, asthma and even cancer in the popular curry.
A hard-hitting survey published yesterday found 57 per cent of curry houses tested in one county used illegal levels of three ...
Related newspaper, magazine, and trade journal articles from HighBeam Research
(Including press releases, facts, information, and biographies)
For more facts and information,
see all results