A few weeks ago I was contacted by the PR people behind CurryDave asking if I would be interested in sampling some 'Currizzas' in Gerry's Kitchen and providing some feedback. Never one to look a gift horse in the mouth, I happily accepted their kind offer despite the fact that I had know idea what a currizza was!
After a couple of emails and text back and forth between myself, the PR agency and Curry Dave himself, I arranged a meet with Dave Gannon in order to collect a collection of Curry Dave goodies.
As it turned out, a 'currizza' is a cunning combination of curry and pizza, although I'm sure some of you had worked that out. On the day that we met, myself and Dave were both pushed for time but we did manage to chat long enough for me to work out that Curry Dave would be a perfect candidate for his own set of '5 Questions', so here's Curry Dave's story;How did you get started?
I started the CurryDave thing as a quirky way of advertising my Indian cookery lessons. CurryDave was my nick name when I owned and cooked at Poppadums - an Indian restaurant in the French ski resort of Chamonix where I lived for six years. CurryDave in it’s current form as a food brand began properly when we first launched our products into Scotmid supermarkets in October 2013. The original idea from concept to shop shelf took about three years.
What’s the best piece of business advice you could give?
Be determined and never take no for an answer. Adapt and learn.Where would you like to see your business in 5 years time?
I will be extremely delighted if in 5 years we are an established modern Indian food brand with a broad range of products which are selling successfully creating a large healthy turnover.If you could only cook one of your own products/recipes, what would it be & why?
I love cooking at home and can't see past doing a classic marinated salmon as a starter - it's very simple and when served with a mint greek yogurt it is amazing.You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
There’s quite a few people I can think of but let’s say Sachin Tendulkar as I’d love to know what the secret is to such sporting greatness and also what he thought of my food.
Menu would be Red Onion bhajee, Lamb kebabs, Chicken Dansak, King Prawn Tikka Masala, Garlic naan and Pilau Rice.
The currizza is a much more thought out product as Curry Dave has expertly paired Indian flatbread bases with wonderfully flavoured Indian inspired toppings. The range has four topping flavours to choose from including, Chicken Madras, Chicken Korma, Chicken Tikka Masala, and Spinach & Sweet Potato.
I'm a big fan of pizza and was really looking forward to trying out the hybrid offering from CurryDave. We had our currizza across two separate dinners, serving them with spicy potato wedges and salad. The combination of well flavoured topping on a light naan bread base was great, with myself and Nicola loving both the Spinach & Sweet Potato, and Chicken Tikka Masala currizzas.
I was generously given four flatbread pizzas by CurryDave in return for my honest review on the currizzas and in my own honest opinion, i believe that CurryDave has come up with a winner here and at just £3.00 per currizza I will sure to add them to my shopping list in the future.
(If your quick, for a limited period you can pick up the full range at just £2.25 each from online retailer Ocado)
Written by Gerry Haughian