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Curry company turns heat up with new range.

AN innovative South Wales company is causing a stir and flying the Welsh flag at the same time.

The Authentic Curry Company - which supplies chilled and frozen curries - has cooked up three new recipes whilst firmly retaining its strong Welsh flavour. Welsh Black Beef Bourguignon, Welsh Black Beef Stroganoff and Chicken Cymru are the first non-curry dishes to be added to the company's repertoire.

But along with tried and tested favourites such as Welsh Lamb and Leek Curry and Tan y Ddraig (the Dragon's Fire), the new meals are made with 90 per cent Welsh-produced ingredients.

Managing director Paul Trotman said: "We are a Welsh company making Welsh dishes with a difference. Wherever possible in our marketing we fly the flag for Wales.

"The Chicken Cymru recipe is based on an old Welsh recipe using leeks and Caerphilly cheese sauce."

The Authentic Curry Company, based in Hirwaun, near Aberdare, has built up close links with the Welsh Development Agency since it was set up in 1996.

WDA market channels executive Mike Moran said: "We have worked closely with Paul over the years to support him in finding distributors within Wales and further afield, and also helping him to source his produce in Wales. The Authentic Curry Company has worked hard to develop a uniquely Welsh product, which has captured the imagination of the catering sector."

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ONTHE MENU One of the new dishes on offer from the Authentic Curry Company which is based in Hirwaun. PICTURE: Huw Evans
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Publication:South Wales Echo (Cardiff, Wales)
Date:Nov 23, 2001
Words:249
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