Just keep the streaky bacon coming.
Posted on 05/30/2016 12:03:21 AM PDT by Cronos
Now, you may think you know the answer to where Indian chefs come from. If so think again.
For decades your "Indian" - whether a chicken tikka masala or late night vindaloo - was almost certainly cooked by a chef from Bangladesh or, perhaps, someone whose father was.
Not any more though. The voices you hear in a growing number of kitchens above the noise of the chopping and the sizzling are the voices of East Europeans - in particular Romanians.
The reason is that tougher immigration rules mean it simply costs too much for most restaurants to bring new chefs over here.
A decade or so ago a curry chef would earn around £15,000 a year. Now, a restaurant has to pay almost double that as well as jumping a series of complex bureaucratic hurdles to persuade the Home Office to allow them to bring in a chef from abroad.
"Abroad" means, of course, not from outside the UK but outside the EU.
Why, indeed, should it be so easy for Eastern Europeans to bring their families to live with them when it is now so much harder than it once was for the families of British people with Commonwealth roots to do the same?...The head chef here is a Bangladeshi. Recently he's had to brush up on his language skills - to learn not English but Romanian.
(Excerpt) Read more at bbc.com ...
Come on Brits get with the program. It is obvious that having foreigners cook ethnic food (because only they can do it properly) is WAY more important than the consequences of turning Britain into a combination of Pakistan and Nigeria. Having your country swamped with illiterate savages is a small price to pay for a variety of reasonably priced ethnic restaurants.
Actually, it doesn’t matter — the Bangladeshi cooks/owners were awful in my opinion. Bengali food tends to use a lot of sugar — even on meat — so their renditions of food from other Indian nations were disgusting. I’d rather have a real Punjabi dish created using authentic recipes and ingredients by a Bulgarian rather than the fake ones you get in many restaurants in the UK now
Come on. BBC is pushing this, not because of restaurant food.
They are pushing this because of islam. Bangladesh is 90% muslim. Got to have a muslim cook your curry, doncha kno?
I make a mean chicken tikka masala...and I’m a Southerner.
Just keep the streaky bacon coming.
LOL...weird show!!
Thanks for the recipe.
Now go home.
That would make a great title for a book on Illegal Immigration.
“Thanks For The Recipes, Now Go Home: A New Paradigm In The Quest For Common-Sense Immigration”.
By Dr. Jim Noble, Phd
CC
How about a novel idea? Instead importing people from Bangladesh or Romania, you open up some cooking schools for your unemployed native Britons! And cut welfare benefits so they have an incentive to get a damn JOB!
They could learn to cook their own curry.
And they could have their own currency and rule themselves.
They could set their own immigration rules based on allowing in only those people who brought a needed skill their own citizens could not provide.
And they could do it all with their own elected officials and more cheaply then they could by financially supporting an army of unelected saprophytes placing layers and layers of addition regulatory burdens on them.
They could reestablish their own trade relationships without additional middle men sucking off their prophets.
But do they believe in themselves?
We could have picked our own cotton, too.
Maybe we shudda.
A few years back I visited Austin
My wife had been told to buy some kind of Chech pastries while in Texas......kalichs or something
We went to a small shop that was run by a korean woman that had a baking staff that was of course hispanic. In the corner was a Thai shrine set up by the owner.
There were no ethnic Chechs to be seen
as long as the lady was following tasty recipes, it sounds good. Did it taste as good?
Cutting welfare would be good, but most of the native-born welfare surfers don’t want to work. The ones who want to work, work, the rest really, really don’t want to work.
Too many cooks spoil the broth and why not learn to cook for yourself?
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