An Indian restaurant experience in Glasgow: A tale of two curries

Andrew C. Maclaren, Sonya Purewal

    Research output: Contribution to journalArticle

    Abstract

    The development of Indian cuisine both in popularity and style in Britain has been so great that Robin Cook once hailed Chicken Tikka Masala as Britain's national dish. Indeed, the ostensibly Indian dish is widely claimed to have been invented in Glasgow. Scotland's largest city is also the epicentre of a twisted and complicated mixture of debate, conjecture and rumour surrounding the development of Indian cuisine in the UK. This paper explores what authenticity in a restaurant experience really means; finding that authenticity is such a subjective concept that it is often more about appearing authentic than truly being authentic.
    Original languageEnglish
    Pages (from-to)39-45
    Number of pages6
    JournalHospitality Review
    Volume12
    Issue number1
    Publication statusPublished - 2010

    Fingerprint

    Glasgow
    Restaurants
    Authenticity
    Cuisine
    Chicken
    Rumor
    Appearings
    Scotland

    Keywords

    • authenticity
    • hospitality
    • experience
    • restaurant
    • culture

    Cite this

    Maclaren, A. C., & Purewal, S. (2010). An Indian restaurant experience in Glasgow: A tale of two curries. Hospitality Review, 12(1), 39-45.
    Maclaren, Andrew C. ; Purewal, Sonya. / An Indian restaurant experience in Glasgow: A tale of two curries. In: Hospitality Review. 2010 ; Vol. 12, No. 1. pp. 39-45.
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    Maclaren, AC & Purewal, S 2010, 'An Indian restaurant experience in Glasgow: A tale of two curries', Hospitality Review, vol. 12, no. 1, pp. 39-45.

    An Indian restaurant experience in Glasgow: A tale of two curries. / Maclaren, Andrew C.; Purewal, Sonya.

    In: Hospitality Review, Vol. 12, No. 1, 2010, p. 39-45.

    Research output: Contribution to journalArticle

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