“The restaurant was his life”, said his nephew Andleeb Ahmed. He had lunch there every afternoon. “The chefs were preparing a curry for him”, he said, remembering that last year at Christmas he had visited his perfectionist uncle in the hospital, who had told him at the end of his visit that he “should be at work”.
Despite the difficulty of proving absolutely where this dish, generally considered an adaptation of curry with a Western taste, was born, a Scottish local MP, Mohammad Sarwar, had at that time taken steps to have chicken tikka masala recognized as a specialty. local.
In 2001, the former British Foreign Minister Robin Cook described this curry as “true British national dish” and of “a perfect illustration of how Britain absorbs and adapts to outside influences”.