In UK people spend on an average more than £30,000 per weeks on Indian dishes in their lifetime. Indian dishers are popular in the UK because of its exotic tastes and spices.
Curry has long been crowned the nation's favourite dish, so it is no surprise just how far Brits will go to tuck into a Tandoori treat.
New statistics from Sainsbury's, to mark National Curry Week, have revealed Brits spend £30,331 in a lifetime on curry alone.
It is not just a weekend splurge either with nearly half of the nation saying they would eat the Indian dish any night of the week.
While Korma and Tikka Masala are still Britain's favourites, curry trends are increasingly changing.
In fact, Brits readily pick naans over rice for their preferred side dish.
Surprisingly too, Brits like a bit of a kick in their curry, with just Londoners bucking the trend preferring milder curries.
While many wouldn't have attempted to make a curry at home historically, it seems more Brits than ever are whipping up an Indian dish in their kitchens.
Sales of garam masala are up by 24 per cent, while the likes of cumin and coriander too are being snapped up by budding curry chefs.
And, as a nation, we spend three hours over a stove to cook up a delicious curry, with 37 per cent admitting they would do this.
Even turmeric is being included on our shopping lists, with sales up by nine per cent, according to the supermarket chain.
It comes after the orange-yellow spice was found to have anti-cancer properties in a new BBC show.
Ready meals that you can prepare at home, too, are on the rise with 43 per cent of Brits opting for them over a takeaway.
The poll, which quizzed 2000 people, revealed the change in eating habits is down to convenience and value for money.
Sainsbury's, which sells more than £61m worth of Indian ready meals a year, has launched a new range of dishes to suit changing palettes,
New on the menu include Indian Tandoori Chicken with Raita Dip, Chicken Balti-Topped Naan as well as Crispy Beetroot and Chilli Samosas.
Vishal Rew, New Product Development Controller, is a classically trained development chef at Noon and the mastermind behind Sainsbury's curry ready meals, said: "The best curries need to be prepared in small batches, and finished by hand. We often start in our factory kitchens as early as 6am, cooking over the course of the day.
"We gently simmer our curries, allowing the full flavour of the spices to come through. We use a mix of traditional recipes and special blend of spices that have been part of our family for decades, as well as experimenting with new flavours as tastes continue to evolve.
"We'd say one of the most important ingredient is the passion with which any dish is made!"
It comes after Express.co.uk told how a woman has made gruesome cakes that look eerily realistic.
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