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Wylam Brewery and 44 Events spiced it up for their final food battle of 2024 with the legendary ‘Argie Bhaji’. Over 15 food vendors were present, offering up delicious small plates, curries, sides and fusion dishes in a weekend-long celebration of Indian cuisine!

Here is a roundup of what we ate:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MyDehli

Butter Chicken 1950’s + Rice – Tandoori roasted chicken tikka, simmered in a rich, creamy, spiced tomato sauce

Local favourite My Delhi, was back to defend their winning title with their famous Butter Chicken (as seen on the BBC). The vibrant orange sauce immediately caught our eye as we noticed others walking around with the dish and we knew we had to try it too. This mouthwatering curry lived up to the high expectations; a beautiful balance of rich tomato and aromatic spice in a velvety creamy sauce that delivered an indulgent experience.

 

Thali Tray

Xacuti Chicken Puri Roll – Thigh fillet stewed in a thick spiced masala with toasted coconut shavings and poppy seeds
Paneer Makhani Puri Roll – Rich and smooth tomato sauce infused with North Indian spices and creamy cashew nuts served with tender paneer cubes

The next vendor of the day was Thali Tray, featuring their filled puri rolls. Described to us as a ‘curry taco’, the concept was unique and easily stood out as having the best format and flavour of the day! The Xacuti delivered a well-balanced level of heat whilst the paneer was mild and delicate.  

 

The Bombay Express

The Bombay Roll- Punjabi Tandoori Tawa chicken tossed in onions and peppers, rolled in a naan with salad & sauce.
Hakka Noodles – Noodles tossed in secret sauce and fresh vegetables.

The Bombay Express is a Bombay-inspired street-style Chinese food vendor, with an Indian touch. As highlighted in our Winter Review 2024, Chinese and Indian cuisines remain the most popular world cuisines eaten at home in 2024 (Mintel), with these dishes tapping into both culinary traditions.

 

Paninaro Sud Africano

Bobotie – Malay style curry made of beef and lamb, finished under a blanket of savoury egg custard, sambal gel and Mrs Balls’s fruit chutney.

Paninaro Sud Africano is a South African and Italian cross over street food vendor based in Hebburn, serving South Africa’s most beloved national dish, bobotie. The dish delivered the perfect level of spice and fruitiness, with a strong tomato flavour coming from the sambal gel.

 

Kolamba

Kolamba Kottu – Roti pieces with chicken curry, scrambled egg, onions, carrots, cabbage and leeks.

Next, we experienced a taste of Sri Lanka from Kolamba. The kottu was made fresh to order by combining the finely chopped ingredients on a large, flat skillet using two steel blades, creating a rhythmic sound that has become synonymous with Sri Lankan food stalls. Instead of rice, we opted for roti pieces which gave the dish a fresh twist in texture and flavour.  

 

Square Pizza

Notorious B.H.A.J.I – Three cheese blend, low & slow pulled chicken tikka, smashed onion bhaji, mint & cucumber yoghurt, mango chutney drizzle.

This pizza slice was oozing with flavour! The savouriness of the cheese paired well with the mango chutney drizzle and the tikka spices, offering a great fusion format. The bhaji crumb was a great topper and added another layer of texture to the pizza.  Bonus points to Square for having the most creative name and delivering a creative Indian-style slice.    

 

A key takeaway from this year’s battle is the emergence of ‘third culture cuisine,’ which has gained prominence in the global culinary community—free of tradition and characterised by interchangeable ingredients. Consumers are increasingly drawn to bold, exotic flavours that promise an adventurous culinary journey (Egg Soldiers).

This wraps up another fantastic year of food events at Wylam Brewery! Our team has enjoyed discovering new flavours and watching food trends come to life in innovative formats. Until another year of showdowns and – remember … curry is life!

If you are looking for culinary trends, insights or inspiration based on the above blog, please get in touch: jessicakane@dalziel.co.uk