Healthier curries could drive sales for Indian restaurants

By Luke Nicholls

- Last updated on GMT

Related tags: Indian cuisine

Sixty per cent of women and 40 per cent of men want lower calories and clearer nutritional values for curry dishes
Sixty per cent of women and 40 per cent of men want lower calories and clearer nutritional values for curry dishes
The nationwide call for healthier menus is proving particularly prevalent in the Indian restaurant sector, with 60 per cent of women and 40 per cent of men wanting lower calories and clearer nutritional values for curry dishes. 

An independent survey commissioned by curry paste brand Patak’s found that consumers living in the north of England eat curry out of home at least twice a month.

Thirty-eight per cent of those would now use Google to find the best, with roughly half claiming that the provision of healthy meals would influence their choice of where to go.

Sales of side orders, starters and accompaniments would also benefit from a health-induced change, with a quarter of women looking for more sides of vegetables and brown rice.

“Our research shows it’s still one of the nation’s favourite dishes, but to get consumers to eat in their restaurant or buy a curry to take away, you have to understand what they really want,” said Dan Ince, head of marketing for South Asian Brands at Westmill Foods.

Increasing profits

Ince was among the attendees of the Patak’s Partners event, recently held in Bradford. The results of this independent OnePoll survey of 500 consumers were revealed at the event, provide valuable insight for Indian Restaurant and Takeaway owners.

“The event is about forging stronger relationships with Indian restaurants and takeaway owners and sharing our valuable insight and knowledge to help them increase their profits,” added Ince.

Other findings from the survey include:

  • 45 per cent of respondents want restaurants and takeaways to refresh their menus more regularly
  • 24 per cent of women would like to see menus that also cater for children
  • 60 per cent of Northerners choose mango chutney to accompany their meals

Asian Curry Awards

The findings come in the same month as the launch of the third Asian Curry Awards, held at the House of Commons.Welcoming the role of the Awards in recognising the industry’s talents and endeavours, the Asian Catering Federation’s co-chairman Thomas Chan spoke at the event, highlighting the sector’s £4 billion contribution towards the economy.

Chan particularly praised the ‘younger, well-educated and more imaginative entrepreneurs’, with ‘new business models, fusion cuisines, healthier menus, the wider use of social media and technology, exciting marketing, communication and promotion activities’.

Following 11 regional heats across the country the winners of the Asian Curry awards will be announced at an awards dinner being held at the Grosvenor House Hotel on Park Lane in London on Sunday 17 November.  There will also be awards for the Asian and Oriental Chef of the Year and Young Chef of the Year.

Patak’s research findings are available on the website​.

Related topics: Business, Restaurants, Trends & Reports

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