Savvy savings for ‘cook at home’ Brits

Britons could save more than £830 each year by cooking curry at home rather than ordering from a takeaway. Curry fans are totting up an average of £42 for every takeaway meal ordered, an eye watering 320% more than the same meal cooked at home.

The Friday night Indian has become a British institution. However, as more people tighten their belts, this is one area which can reap significant savings. The figures, released by Patak’s, the authentic Indian food specialist established by the Pathak family in 1957, reveal that for a mere £10, Brits can cook up an Indian feast for four, saving £32 on every takeaway order.

The figures, which were taken from a cost analysis of 150 Indian takeaways nationwide, are based on four sharing Chicken Tikka Masala, basmati rice, garlic naan and pappadums every two weeks*.

Patak’s regional ‘curry savings’ league table suggests that a north/ south curry divide exists. Britons living in the South West stand to save the most, whereas those in the North West the least.

Anjali Pathak, of Patak’s, says, “A takeaway in the current climate can be really pricey, so why spend so much when you can cook an Indian meal cheaply and conveniently at home? The availability of a wide-range of mouth-watering quality sauces means that a home cooked Indian feast is easy to make, has the taste and quality of a restaurant, and also saves you money.”

For the more adventurous and price-savvy curry lover, using a Korma paste which lasts for up to six months once opened and cooks around 24 dishes – six meals for four – can be just as convenient as a sauce and can save a family of four nearly £34 on every takeaway order.