The Scots Serving Up Curry Around The World


Just a quick one this week as Trampy and The Tramp settle into their supposedly new 2013 routine ... since the dawn of TATTGOC in 2008, we've regularly featured reports from our intrepid curryspondents all over the world, from Australia to Barcelona and Colorado. (We're still trying to line up despatches from Xinyuan, Yemen and Zambia.) But what about those folk raised on curry in Scotland who then head out to find their fortune in the wider world? It just so happens that two of these people popped up in the global news during the festive period, so allow us to direct you to those bits of writing. First stop: Malaysia!

In the city of Shah Alam, near Kuala Lumpur, there's a restaurant owned and operated by Scot Colin McCulloch, who – according to Jotaro's blog – also mucks in with the cooking. Jotara's review is worth reading, not just because of the very Scottish-sounding "And by God! Was it GUID!" exclamation early doors, but also because it alludes to the ongoing legal wrangle between McDonald's and various Malaysian operators over the "McCurry" trademark. Also pictured is a list of beverages, although sadly there's no sign of Irn-Bru. Read it HERE.

Next stop: Myanmar (formerly Burma)!

Pic credit: Jessica Muddit/Myanmar Times
Heading up a team of 21, Iain Murray is Executive Chef at The Governor's Residence, a five-star colonial-styled hotel in Yangon. Recently interviewed in The Myanmar Times, the Scot explained his approach to creating the grand spread for the buffet-style Burmese Curry Table, noting that he wanted his dishes to be "not overly spicy or bland". Certainly, duck and green tea leaf curry with a banana blossom salad sounds like something TATTGOC would like to try, and the "free flow of Dagon beer" is pretty enticing too. Read the full article HERE.

(At time of going to press, we couldn't confirm that the owners of The Glasgow Curry House in Currambine, near Perth, Australia were Scottish but it's on our rapidly expanding list of things to do in 2013.)