A Tribute to Pat Chapman

The Curry Club Founder Who Revolutionized British Cuisine

By BINOD BARAL, Chef and Curry Enthusiast

Pat Chapman, an extraordinary figure in British culinary history, leaves behind an indelible mark on the world of curry. As the founder of the Curry Club and author of the Cobra Good Curry Guide, Chapman was instrumental in shaping how Britons experienced and embraced curry, a dish that transcended continents to become a national favorite. For me, as a chef deeply involved in the international culinary scene—from curating menus for events like Formula 1 and the UEFA Champions League Final to developing curry concepts for airlines like British Airways—Pat Chapman was a virtual mentor and an enduring inspiration. His contributions to the curry community cannot be overstated, and his influence will continue to reverberate for generations to come.

A Legacy Rooted in History

Born in London, Chapman’s connection to Indian cuisine was deep and personal, shaped by family members who had lived in India from 1715 to 1935, serving both the East India Company and later the British Raj. This legacy fueled his passion for curry and inspired him to build one of the most comprehensive databases of Indian restaurants, culminating in the publication of the Good Curry Guide. First published in 1984, this guide became an essential resource for curry lovers, featuring over 10,000 restaurant entries. Sponsored by Cobra Beer, it was updated regularly until its final edition in 2013.

Chapman's contribution went beyond merely cataloging restaurants; he was a prolific author, writing 36 cookery books that sold over two million copies, including the iconic Indian Restaurant Cookbook. His books demystified Indian cuisine for the British public, offering easy-to-follow recipes and a deep dive into the history and traditions of curry. His role as the long-serving chair of judges for the Asian Catering Federation further solidified his status as an authority in the field.

In 2019, Chapman was honored with a Lifetime Achievement Award at the Asian Curry Awards , a recognition well-deserved for his relentless dedication to promoting curry. Speaking at the ceremony, judge George Shaw remarked, "Everyone who works in the curry sector owes Pat a huge debt, and never has a Lifetime Achievement Award been so richly deserved."

Curry as Part of British Culture

Chapman’s work transcended the kitchen; he was a cultural ambassador for curry, advocating for its rightful place as a cornerstone of British cuisine. Chicken Tikka Masala, often hailed as Britain’s national dish, is a testament to how deeply curry has embedded itself into British food culture. Curry is more than just food—it is a part of the British identity, representing the country's colonial history, its diverse population, and its ability to adapt and embrace foreign influences.

As someone who has spent 26 years in the culinary world, much of it devoted to curry, I fully resonate with Chapman’s vision. When I was developing menus for British Airways, our national flag carrier, I pushed for the inclusion of curry under a concept called Best of British. Recognizing that curry had become an integral part of British culture, I curated a menu featuring Saturday takeaway favorites like Onion Bhaji, Chicken Tikka Masala, Saag Aloo, and Tarka Daal. The response was overwhelmingly positive, and this success inspired me to introduce the “Birmingham Balti” on the next menu.

Even at global events like Formula 1 at Silverstone, I created a special Ruby Murray menu—named after the famous Cockney slang for curry—featuring dishes like Indian Raj Railway Lamb Curry and Gymkhana Lamb Curry. Pat’s work made it clear to me that, although curry originated in South Asia, it was Great Britain that popularized it worldwide.

Today, you find curries in every corner of the globe—from Katsu Curry in Japan to Massaman Curry in Thailand. British influence on the global curry scene is undeniable, and Chapman was one of the pioneers of this movement.

A Lifelong Devotion to Curry

Chapman’s contributions weren’t just limited to books and guides; he was also an educator, frequently giving cooking demonstrations, running courses, and organizing trips to India for small groups to experience authentic Indian cuisine firsthand. In 2010, he was even commissioned to create recipes that added spices to traditional British dishes in celebration of National Curry Week, showcasing his ability to blend British and Indian culinary traditions seamlessly.

Similarly, I’ve had the privilege of curating curry for airlines worldwide. My recipe, King Prawn Piro Piro, was featured in the Bombay to Britain cookbook published in 2018 as part of Kingfisher National Curry Week—a nod to how the flavors of India have become a part of the British culinary lexicon. During my tenure with British Airways, one of the most popular sandwiches onboard was the Coronation Chicken Sandwich, a dish that owes its origin to Britain's love affair with curry spices. Globally, the influence of British-Indian cuisine is seen even in the most unexpected places, like Lufthansa and Austrian Airlines, where I relished seeing my curry recipes enjoyed by passengers.

One of my proudest contributions to the British curry scene was my idea of the “Saturday Takeaway Favorite Dish,” which aimed to reflect Britain’s deep love for curry. For this, I curated a set dish including Onion Bhaji, Chicken Tikka Masala, Tarka Daal, and Pilau Rice. This menu became immensely popular, reinforcing that curry wasn’t just an exotic dish—it was a British tradition.

The Future of Curry

Looking ahead, the best way to honor Pat Chapman’s legacy is to continue promoting curry as a fundamental part of British culture. As I see firsthand while serving as a judge for the Asian Curry Awards, the curry scene in the UK is vibrant and constantly evolving.

Mr. Yawar Khan , founder of the Asian Curry Awards, shared a heartfelt reflection on Pat, saying, “He was an unconditional lover of curry, and he put curry on the map in Great Britain. He structured and standardized curry from a UK-wide perspective, introducing it to the British public.”

Chapman’s contributions not only helped curry gain recognition but also ensured that it became a beloved tradition in the UK. His influence was pivotal in standardizing recipes, ingredients, and even the presentation of curry, making it more accessible to households and restaurants alike. George Shaw has proposed the idea of a weekly Curry Guide update or even a roadshow in his name—a fitting tribute to a man who did so much to elevate curry.

As Sanjay Anand MBE, Chairman of Madhu's Restaurant, Events, and Catering, recalls, "Pat was the first food critic to award Madhu's Southall in 1984, and I remember that put us on the map." His influence extended to countless restaurants, chefs, and home kitchens across the UK. Though Pat is no longer with us, his impact is felt everywhere. "He will never be forgotten," Sanjay added, a sentiment shared by all who knew him.

A Personal Reflection

As I, Binod Baral, reflect on Pat Chapman's remarkable journey, I can't help but feel a deep sense of gratitude for the path he forged. His life’s work is a powerful reminder of how food, especially curry, can transcend borders and bring people together. From my own travels across 79 countries, curating menus for airlines and global events, I’ve seen firsthand how curry unites people, just as Pat intended.

His passion, dedication, and vision will continue to inspire chefs like me for years to come.

Pat Chapman was more than an author or founder of the Curry Club—he was a pioneer who helped curry find its rightful place at the heart of British culture. His legacy is embedded in every kitchen that serves this beloved dish, and for that, the entire curry community owes him a tremendous debt.

Although Pat is no longer with us, his spirit lives on in the curries we cook, serve, and enjoy. Thank you, Pat, for showing the world what curry could be.

You will never be forgotten.