Creator of the UK’s ‘true national dish’ passes away at 77

Chicken tikka masala, a flavorful dish with tender pieces of spiced chicken in a creamy tomato and yogurt sauce, has become one of the UK’s most iconic meals.

The man credited with its invention has died at the age of 77, as confirmed by his restaurant.

Ali Ahmed Aslam, hailed as a master of curry, is believed to have created the dish at his Glasgow-based restaurant Shish Mahal, which he founded in 1964.

In a 1970s moment of inspiration, Aslam recalled a customer’s complaint about dry chicken tikka, prompting him to create the now-famous tomato and yogurt sauce to pair with it.

In 2001, chicken tikka masala surpassed fish and chips to become one of the UK’s most beloved dishes.

During a speech on British identity, Robin Cook, the late UK foreign secretary, declared the curry a true British national dish. He argued it wasn’t just popular, but also symbolized how Britain embraces and transforms external influences.

He explained, 'Chicken tikka is an Indian dish. The masala sauce was created to satisfy the British preference for serving meat with gravy.'

He also noted that embracing multiculturalism as a positive force could reshape our understanding of British identity and its social and economic impacts.

In 2009, a campaign led by a local MP to grant the curry EU protected status and recognize its Glasgow roots was unsuccessful, as other restaurants claimed to be its true originators.

Aslam, born in Pakistan, moved to Glasgow as a child with his family.

After his passing, the restaurant closed for 48 hours to mourn. A Facebook post on December 19 read, 'Mr. Ali passed away this morning... we are all devastated and heartbroken.'

His funeral took place the following day at Glasgow Central Mosque, with the restaurant inviting fans to attend in his honor.

Christopher Cameron, named Scottish Curry Lover of the Year and co-founder of the popular Trampy and the Tramp’s Glasgow of Curry blog, told Dinogo that Shish Mahal quickly became a cherished institution in Glasgow.

Cameron, who had been a regular at the restaurant since he was two, shared that his father had also dined there since the 1960s.

It truly feels like a family-run business. I could go a year or more without visiting, but when I return, I’m still called Mr. Cameron and they always ask about my family. Even when the restaurant moved across Glasgow, everyone followed—ensuring the food and service remained exceptional.