THE cost-of-living crisis has put 50 per cent on the price of an Indian restaurant curry — leaving fans naan too happy, we can reveal.
Some eateries have stripped down menus and started buying ingredients from cheaper supermarkets instead of wholesalers to try to keep charges reasonable.
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Yet the price of a korma, rogan josh and vindaloo has gone through the roof, according to website Pricelisto.com.
The biggest rise of all is the chicken lababdar, a creamy north Indian, which has gone from £6.95 to £10.45.
Shah Athar, of lobby group UK Curry Connect, said: “Essential ingredients, like onions, tomatoes, nuts and meat have soared over the past year.
“It means anything creamy with a lot of ingredients, like kormas and masalas, is going to be especially pricey.
“Some curry houses have stopped putting nuts in so they can keep the prices lower, but that means the quality is going to go down instead.”
And lamb lovers will be forking out the most for their curry – as it becomes the most costly meat for restaurants to source.
Yawar Khan, 65, of The Asian Catering Federation, which represents more than 5,000 restaurants in the UK, added: “All food prices are going up.
“Restaurants either have to absorb the cost or pass it on to the customers.
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“Hardly any are making any money but it’s a catch-22 because they don’t want to lose customers either.
“It’s really bad right now and I can’t seen it getting better.
“We need the government to reduce VAT and business rates or businesses will go bust.”
