Could the British curry industry be under threat due to a lack of skilled chefs?

It's one the nation's favourites dishes - but could the British curry industry really be under threat?

That's the view of some curry house owners who say it's getting harder and harder to attract the skilled chefs they need.

During the 1960s, 70s, 80s and 90s there was a big influx of curry entrepreneurs setting up restaurants here - bringing with them delicious flavours and impressive cooking techniques.

In those days the business would often be passed down to the next generation, but it seems the appetite for that is declining with many South Asian children now opting to go to university and look for other jobs instead.

Safwaan Choudhury is the Managing Director at the Royston Tandoori curry house in Hertfordshire - a restaurant that was shortlisted for the best takeaway at the British Curry Awards earlier this year.

He says that although his restaurant is thriving, other businesses are finding it a challenge to recruit new staff.

"We're really struggling now. There's a new generation of British Bangladeshis and South Asian diaspora who have gone for different career options," he told ITV News Anglia.

"We're looking for a new generation to fill the gap. It doesn't matter where you're from, or what race, creed, colour - we're interested in any type of people to come towards the curry industry."