Environment

Net Zero goals threaten the future of Britain’s curry houses

Monday, 12 May 2025 12:05AM UTC

As the UK government pushes for Net Zero, curry restaurants face soaring costs to electrify traditional tandoori ovens, risking closures in a sector vital to Britain’s cultural and economic fabric. Industry leaders warn urgent government support is needed to preserve authentic cooking methods while moving towards sustainability.

The push towards Net Zero by the UK government has sparked considerable anxiety within the curry restaurant industry, as made clear by industry leaders' stark warnings. With over 12,000 curry houses across the country, employing more than 100,000 individuals and contributing a significant £4.5 billion to the economy, the potential implications of transitioning from fossil fuels to cleaner energy sources are raising alarm bells among business owners.

Oli Khan MBE, President of the Bangladeshi Caterers Association, articulated the severity of the situation, stating, “Net Zero could sign a death warrant for the Great British curry industry.” The concerns are particularly focused on the traditional gas-fuelled tandoori ovens essential for authentic cooking. The prospective costs associated with transitioning to electric equivalents are substantial, with estimates indicating that each restaurant could incur expenses in the tens of thousands. This financial burden comes at a time when many establishments are already grappling with increasing overheads, making the prospect of electrification not only daunting but unfeasible.

Adding to the complexity is the broader context of the hospitality sector's ongoing struggles, exacerbated by rising costs and stringent immigration laws. These factors have led to a wave of closures within the industry, posing a dual threat to the survival of what is often considered a cultural cornerstone of British cuisine. Pasha Kandaker, another official from the Bangladesh Caterers Association, echoed similar concerns about the fragility of the industry, stressing that government intervention is crucial to foster an environment where these businesses can thrive rather than perish.

The government has attempted to alleviate some concerns, with a spokesman stating that curry houses would still be permitted to use traditional clay ovens under the new plans. However, this assurance has not been sufficient to quell fears surrounding the potential loss of iconic cooking methods that define Indian cuisine in the UK. Shadow Energy Secretary Andrew Bowie described the situation as “a recipe for disaster,” highlighting the precarious position facing these establishments as they navigate policy changes.

The challenges faced by curry houses reflect a broader trend within the hospitality industry, where traditional practices are increasingly at odds with modern regulatory frameworks. The ongoing push for sustainability through electrification could inadvertently undermine the very essence of what makes British curry unique—its rich, infused flavours born from methods passed down through generations.

In addition to the immediate financial and regulatory challenges, the industry also faces a generational shift. As younger consumers gravitate towards convenience and digital innovation—such as online ordering and delivery services—traditional establishments may need to adapt or risk being left behind. Some industry leaders argue that while embracing technology is essential for future survival, it must not come at the cost of losing the authentic cooking techniques that define the cuisine.

In conclusion, without substantial governmental support and a reconsideration of the push towards immediate electrification, the future of the curry industry in the UK appears precariously uncertain. As stakeholders introspect on sustainability and tradition, the hope remains that a balanced approach can be found—one that preserves the cultural heritage of curry while effectively navigating the demands of a more sustainable future.

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Source: Noah Wire Services

More on this

https://www.thesun.co.uk/news/34903720/curry-houses-net-zero-fear/ - Please view link - unable to able to access data
https://www.asiansunday.co.uk/the-future-of-british-curry-houses-under-threat/ - The article discusses the challenges faced by British curry houses, including rising costs and immigration laws, leading to closures. The Bangladesh Caterers Association UK president, Pasha Kandaker, expresses concerns over the industry's future and the impact on the Great British curry.
https://www.uknewsgroup.co.uk/kings-of-spice-urge-government-to-show-support-or-risk-losing-the-great-british-curry/ - This piece highlights the UK curry industry's value, employing over 100,000 people and generating £4.5 billion annually. The Bangladesh Caterers Association (BCA) calls for government support to address challenges like rising costs and immigration laws affecting the sector.
https://www.currylife.uk/curry-houses-future-uncertain-amid-rising-costs/ - The article reports on the uncertainty surrounding the future of curry houses due to rising costs and other challenges. The Bangladesh Caterers Association (BCA) urges the government to support the industry to prevent further closures and ensure its survival.
https://www.currylife.uk/home/the-curry-industrys-comeback/ - This article discusses the resilience of the curry industry, emphasizing the importance of traditional cooking methods like the tandoor oven. It also highlights the role of technology in the industry's future success, including digital menus and online orders.
https://www.currylife.uk/curry-houses-future-uncertain-amid-rising-costs/ - The article reports on the uncertainty surrounding the future of curry houses due to rising costs and other challenges. The Bangladesh Caterers Association (BCA) urges the government to support the industry to prevent further closures and ensure its survival.
https://www.standard.co.uk/topic/bangladeshi-caterers-association - This article covers various news related to the Bangladeshi Caterers’ Association, including challenges faced by the UK curry trade and the impact of services like Uber on the industry.

Noah Fact Check Pro

The draft above was created using the information available at the time the story first emerged. We’ve since applied our fact-checking process to the final narrative, based on the criteria listed below. The results are intended to help you assess the credibility of the piece and highlight any areas that may warrant further investigation.

Freshness check

Score: 8

Notes: The narrative references ongoing issues and does not appear to be outdated in terms of current events. However, without specific recent updates from government or industry leaders beyond what is reported, it is difficult to assess if new developments have occurred.

Quotes check

Score: 6

Notes: While there are direct quotes from industry leaders like Oli Khan MBE, Andrew Bowie, and Pasha Kandaker, no specific earlier references to these quotes were found. They could be original statements within this context.

Source reliability

Score: 7

Notes: The narrative originates from The Sun, a widely read but often sensationalised publication. While it can be a reliable source for news, its articles sometimes lack depth and objectivity.

Plausability check

Score: 9

Notes: The concerns about the Net Zero transition impacting traditional cooking methods and the economic struggles of the curry industry are plausible given the broader context of regulatory challenges and environmental policy changes.

Overall assessment

Verdict (FAIL, OPEN, PASS): OPEN

Confidence (LOW, MEDIUM, HIGH): MEDIUM

Summary: The narrative plausibly reflects current concerns in the UK curry industry over Net Zero policies, but its reliability is tempered by the source's reputation. Quoted statements are likely original but lack external verification.

Net Zero
UK government
curry industry
hospitality
sustainability
energy transition