Curry crisis as restaurant bosses forced to increase menu prices

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THE cost of Scotland’s favourite curries are ­rocketing after the price of spices doubled.

The soaring cost of tumeric, cumin, chilli powder, rice and coconut has resulted in massive price hikes for customers.

Bobby Singh has faced increased costs to prepare dishes at his Taj ­Tandoori in Prestwick, ­Ayrshire – last year crowned Scotland’s best Indian ­restaurant. He has been forced put up the price of his ­starters by £1.50 and main courses by £1.45.

He said: “It is a very difficult time and I know of some Indian ­restaurants and takeaways who have simply closed down.

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