From Silver To Champion: Dheeraj Singh Kaira Wins Britain’s Premier Curry Competition
Dheeraj Singh Kaira of Michelin-starred Benares won the UK Curry Championships 2026 in Dunstable, outperforming chefs nationwide to claim National Curry Chef of the Year honours.
DUNSTABLE, BEDFORDSHIRE — The heat was on at this year’s UK Curry Championships as some of Britain’s finest curry chefs gathered in Dunstable to compete for one of the industry’s most prestigious titles: National Curry Chef of the Year 2026.
Held on 28 May at Central Bedfordshire College as part of the British Culinary Championships, the annual competition attracted talented chefs from across the country, from Glasgow to London, all vying for the coveted crown in a contest renowned for its high standards and intense culinary challenge.
Organised by UK Curry Connect (UKCC), the event has rapidly grown into one of the most respected dates in the UK curry industry’s calendar. Under the leadership of UKCC Chief Operating Officer Shah F. Athar, the competition continues to showcase the diversity, innovation and excellence of British curry cuisine while providing a national platform for professional chefs to demonstrate their skills.
This year’s challenge required competitors to prepare two starters—either vegetarian or seafood—followed by two lamb-based main courses within a strict one-hour timeframe. Judges faced the difficult task of assessing a remarkably high standard of entries before selecting the winners.
After a fiercely contested competition, Dheeraj Singh Kaira, Senior Sous Chef at the Michelin-starred Benares in Mayfair, London, emerged as the overall champion. The victory marked a remarkable achievement for Kaira, who secured a silver medal in the competition last year before returning stronger and more determined to claim the top honour.
His winning menu drew inspiration from the vibrant flavours of West Bengal and the regal culinary traditions of Rajasthan.
The starter, Prawn Sorshe, featured butter-poached prawns infused with yellow and black mustard seeds, accompanied by puffed rice jhalmuri, peanuts, herbs and a refreshing pomelo salad. His main course, Rajasthani Safed Maas, showcased Scottish lamb loin served with a delicate poppy seed and cashew sauce, pearl millet khichdi and corn purée, blending royal sophistication with rustic comfort.
Medal Winners
Gold Medal
- Dheeraj Singh Kaira (Champion)
- Rohan Wadke
- Manikantan Sree Rajhan
Silver Medal
- Shabu Natarajan
- Saskar Shawnim
- Shiv Kapoor
- Visakh Pradeep Kumar
Bronze Medal
- Praveen Singh Rawat
- Arup Dasgupta
- Steven Heap
- Jit Sunar
- Vikas Negi
- Nigar Parvin
- Layla Hamid
Special Category Awards
Several chefs were also recognised in individual categories:
- Best Vegetarian Main Course: Rohan Wadke (Cameron House Hotel)
- Best Street Food: James Murray (HM Royal Navy)
- Best Dessert: Praveen Singh Rawat (Essence at The Pantiles by Atul Kochhar)
Awards were presented by newly elected Mayor of Dunstable, Councillor Richard Attwell, who welcomed the national competition to the town and expressed support for its return in 2027.
The organisers also acknowledged the contribution of sponsors and partners who helped make the event possible, including The IBD Partnership Group, Sponsor Licence Specialists, Central Bedfordshire College, Square Mile Insurance Services, Imran Brothers Foods, Kingfisher Drinks, Heer Basmati Rice, [MOCK], and Knoesis Technologies.
A distinguished judging panel, led by Salon Director Nick Wort, included respected culinary professionals Gavin Young, Omero Gallucci, Stuart Nisbet, Stuart McLeod, Tony Leck, Neal Hook, Rajesh Suri, Chad Rahman, Najib Ali, Steve Scuffell and Raj Mandal, with Pauline Tucker overseeing event administration.
Looking ahead, entries for the 2027 championships are already being accepted. UKCC is also seeking additional sponsorship support as it aims to further expand the competition and strengthen Team UKCC’s participation in international culinary events, including the forthcoming Culinary World Cup in Luxembourg.
Beyond the championships, UK Curry Connect continues to play an influential role within the hospitality sector as a key stakeholder in the All-Party Parliamentary Group for Ethnic Minority Business Owners, regularly engaging with ministers and MPs on issues affecting the industry.
