6 Sheldon Road, Nether Edge, S7 1GW
Interview by Ben Jackson
Having had the chance to settle into its new home on Sheldon Road in the heart of Nether Edge, we thought it prudent to pop in to the Curry Pot and have a nosey. I met up with owner Ikky and his “number one guy”, chef Sanj to get the skinny on what has led them to this point and, moreover, what the future holds for The Curry Pot family.
First off chaps, welcome to the neighbourhood. Without wishing to besmirch the work of any previous occupants, you are a marked improvement on all that have preceded you.
Ikky: [Laughs] Thank you. That’s good of you to say.
Ikky, can you tell me a bit about your background in cookery?
Ikky: Well, I’ve worked my way up from pot washer at what was then Khan’s on West Street for about six months, doing silly hours, until I got a job closer to home on Sharrow Lane at Rossi’s.
The swanky Italian place?
Ikky: That’s the one. It was around ’97 that I started there. Perhaps because I’ve always loved food and worked hard, they decided to move me into the kitchen with more responsibility, initially as a pizza chef.
I then moved down to Barbarella’s – where Baan Thai is now – and was made second chef there, which taught me a lot. Very busy place, so you learn quickly. After three years I was given my first head chef position there which I held for another year before moving on to Marco Milano’s, where I stayed for seven years. Then, my last job before setting this place up was as head chef in a restaurant on West Street called K-Pasa.
So you’ve seen every stage in the process, from washing pots to running a busy kitchen then? Sounds like ideal preparation for starting your own business.
Ikky: Hope so!
With such experience in an array of different styles of cooking, do you find that you incorporate any of them into the Curry Pot’s menu?
Ikky: Oh definitely. We do have our own house dips and spice mixes, but nothing is really measured. It’s all very rustic and we’re always trying new things. Me and Sanj always try each other’s cooking and we’ll often say, “There’s no set recipe for that”, so yeah, always looking for new flavours.
I can attest to that, having been in, saying ‘I’d like A, B, C flavours’ and, rather than just pointing to one that’s near enough on the menu, you got creative.
Ikky: Certainly did. You enjoyed that one, didn’t you?
I said at the time and it’s still true – best curry of 2013.
Ikky: [Laughs] We aim to please. It’s like that mushroom dish you had – never made that before but we knew those flavours would work together.
What would you say makes the Curry Pot different from other curry houses? We’re quite spoilt for choice here in Sheffield.
Ikky: We have a passion for experimenting with our dishes. In a lot of curry houses, the chefs there will only know how to cook what they have on their menu, and only cook using a few ingredients. That’s why I’m sure that you won’t find a menu like ours anywhere in or near Sheffield. You’ll find duck dishes, rabbit dishes… We even have a braised ox cheek dish.
Sanj: I think one of the biggest things that sets you apart is your real passion for it. The fact that you really enjoy food and are always looking to innovate, playing around with dishes, mixing flavours.
And neatly onto my next question, enter stage left, Sanj. Tell me a bit about how you two met.
Ikky: Exactly how I met you, actually. I was out the front of the shop and, just like you did, he stopped to say hello. We had a mutual friend called Karl who had an interesting nickname, which Sanj now shares. But you’d better not put that in!
But anyway, I was still setting up and trying to get it all to come together at the same time. But a couple of months later, I started to find the chefs I had on didn’t have the right vision for the place. So I got out my phone and thought, “Sanj seemed a really good guy”. I gave him a call and here we are. I really wouldn’t have got this far if it hadn’t been for you mate.
Sanj: We’re both on the same page in terms of how we feel about cooking, but have enough difference of opinion when it comes to flavours that we work really well together.
I suppose if you both had exactly the same taste you’d miss out on all those necessary little clashes that keep it interesting?
[Both laugh] Ikky: That’s a good way of putting it!
Sanj: Funny thing was, I wasn’t even looking for a job when we met. I just had a look at the menu and was really impressed, so when I got the call I decided I fancied it on that basis. And I’m really glad I did.
Ikky: And even though I think I can speak quite well, this guy has a fantastic manner with the customers round here. Great phone voice too! [Laughs]
That extra bit of courtesy can make all the difference, can’t it? Finally chaps, for any prospective customers out there, I’d like you to please give me two recommendations from your menu – one staple dish with appeal across the board and one more adventurous.
[Chin stroking and musing between the two chefs]
Sanj: Well, I know which I’d personally choose… For me, the staple dish would be the paneer saag. That’s my enduring favourite. Has been for many years. I could eat it every day. Full of iron as well, apparently. So, if you’re anaemic… [laughs]. For the adventurous pallet, the rabbit curry.
Ikky: Both great choices. I would say the same – paneer saag – but probably the ox cheek for those looking for something different.
Yeah, I have a mate who swears by your ox cheek dish, so that’ll be next on my list. As a personal recommendation, I really enjoyed your traditional scallop pakora curry. Like nothing I’ve tried before, in the very best way.
You can find The Curry Pot on Facebook and Twitter
You can order online at thecurrypotsheffield.co.uk
