Curry Club Magazine
It was founded in January 1982 by Pat Chapman, and was distributed by mail to subscribing members of the Curry Club. 68 editions have been published. It has transferred to electronic transmission.
Regular content includes recipes, cooking features and tips, restaurant reviews, biographies on relevant people chefs and restaurateurs, wine pairings, travel and tourism information, and historical pieces.
Its remit is to cover Asian cuisine i.e. South Asian cuisine (including Bangladeshi, Indian, Pakistani, Nepalese and Sri Lankan cuisines). It also includes occasional input on other exotic and spicy cuisines.
- India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)
- The Curry Magazine, Curry Club, Haslemere — ISSN 0263-9866