Curry Club Magazine
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History and profile
It was founded in January 1982 by Pat Chapman, and was distributed by mail to subscribing members of the Curry Club. 68 editions was published. It was transferred to electronic transmission.
Regular content included 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 was to cover Asian cuisine i.e. South Asian cuisine (including Bangladeshi, Indian, Pakistani, Nepalese and Sri Lankan cuisines). It also included occasional input on other exotic and spicy cuisines. The magazine ceased publication and was replaced by the Curry Magazine.
- "The Curry Magazine". The Curry Club. Retrieved 26 October 2016.
- India: Food & Cooking, New Holland, London — ISBN 978-1-84537-619-2 (2007)
- The Curry Magazine, Curry Club, Haslemere — ISSN 0263-9866
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