A HUDDERSFIELD creation could be the ultimate curry.
The Nirali Special seems to captivate all who taste it - from local foodies to top celebrities.
And it's been copied by countless restaurants.
But up until now, just how to make it has been a fiercely-guarded secret.
Today a Huddersfield restaurant boss has revealed the big mystery - exclusively to the Examiner.
Mohammed Ashraf of Nawaab, in Westgate, explains: "We've served the Nirali Special for 15 years.
"Our chef Mehboob Hussain dreamed it up in Manchester.
"And it's become our best-loved curry."
In Huddersfield, head chef Mohammed Waheed and his staff serve about 400 of them a week.
Ash continues: "It's even more popular than korma or chicken tikka masala - which is supposed to be the nation's favourite dish."
Nawaab has 11 restaurants in Huddersfield, Bradford and Manchester - plus Mallorca and Benidorm. Another is set to open in Leeds in August.
The Spanish eateries are particularly popular among northern Brits abroad.
Ash, 28, of Gledholt, who is married with a three-year-old son, also manages La Casa across the road from Nawaab.
He says says top celebrities love Nirali Special.
He said: "It was once served to Princess Diana and I'm told she really enjoyed it.
"Imran Khan tried it at one of our Manchester restaurants. Ryan Sidebottom and his dad Arnie love it, as does Ashley Jackson.
"Nell McAndrew is also a regular at Huddersfield - she always has it, even though she's a model and has to watch her figure. It's got cream in it."
The cream, it seems, is what makes the simple dish a winner. Ash explains: "It's a Pakistani-influenced curry, yet adding cream is more Indian.
"It's spicier than a korma and though it's usually made with chicken you can have lamb or king prawns instead."
Herbs, fresh tomatoes, ginger, onions, cashew nuts and fried onions also play their part.
Ash says: "It's best enjoyed with a plain naan bread.
"So many restaurants, as far afield as London, have tried to copy it. They've called theirs things like `house special' or `delight of spice'.
"But we've never told anyone how we make it - until now.
"We've been keeping it a secret for 15 years, we decided it was time to lift the lid."
* Have you got a cracking curry recipe? Send it to our newsdesk.
45g (1lb) chicken breast, marinated and grilled as for chicken tikka
4 tbsp oil
1 onion, chopped
1in fresh ginger, finely chopped
4 cloves garlic, chopped
Half teaspoon cumin
150g (1lb) tomatoes, chopped
2tbsp single cream
To garnish: 1tbsp fresh coriander, chopped and 25g (1oz) roasted cashew nuts
Fry onion, ginger and garlic in the oil for five minutes until soft. Add the cumin, tomatoes, sugar and salt. Simmer for 10 minutes. Add the chicken and cook for another 10 minutes or until the sauce has thickened and the oil has risen to the top. Add the cream, reheat gently and serve garnished with the coriander and the cashew nuts.