EINSTEIN principle carries an Oldham curry chef to victory   Parsu Miah decided a straightforward, uncomplicated approach would be the key to success and judges of the Oldham Curry Chef of the Year agreed by giving him the 2007 title. Parsu, who has been a chef at the Blue Tiffin on Higginshaw Lane for over two-years, delighted judges with a stuffed salmon and mango sauce starter and a main course - now known as the Parsu special - of spicy lamb with spinach and mushrooms. Said Parsu: "I'm delighted of course. I wanted to create something unique but I didn't want to go over the top. I decided to make it as simple as possible by creating something light and refreshing using a fusion of ideas. Owner of Blue Tiffin, Marcus Miah added: "It was touch and go and with so much competition. At one point we didn't think we were going to win, but the judges obviously liked our dishes." Ten chefs took part in the competition. They included chefs from The Balti House, Ashiqee, The Shalimar and Modhubon. Each was given one-and-a-half hour to come up with a starter and main course and everything had to be made from fresh ingredients. Judges made their decision on flavours and preparation with no extra marks for fancy presentation. The Prithi Raj was runner up with Royton Tandoori first in a peoples poll.