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CONTENTS

Brohmon Bengali dishes pop up on country river cruises

Shozna offers sizzling starters and eye-watering tandoor lamb chops

Bestway buys retail divisions of Conviviality saving over 2,000 jobs

BTC - Powerful united voice for our industry

Kingfisher launch brand new craft beer

The COBRA BEER journey

Culinary workshop to focus on improving quality across curry houses

Catering Circle Restaurant Talent Show Awards held

Chef Kazi Hassan

EDITORIAL

Whole generation of people from Commonwealth has been discriminated Prime Minister Theresa May and her government has come under intense pressure over their handling of the Windrush scandal that has highlighted the plight of members of a generation of immigrants who arrived as British citizens in the mid-twentieth century. Many opposition politicians are now saying that the Windrush debacle was evidence that there is something rotten at the heart of this government. They are probably right. Many will remember When Mrs May was Home Secretary, those nationwide campaign VAN saying “GO HOME” was sent to particularly Black And Asian Populated area of Britain. This was really to divide our community, rather then uniting. I am sure many of restaurateurs had the

unpleasant experience of heavy-handed immigration raids at their premises, often at the busiest time of the week at their restaurants. Because of ‘Windrush Scandal’ many interesting facts are now emerging and we can see this was all part of a shameful strategy to escalate hostile environment so that the Home Office can meet their unrealistic migration target. Our message to all politicians that immigration policy is unfair and it need to be put it right. Whole generation of people from Commonwealth Countries are treated very badly in this country. Since this has surfaced public we should not let the politicians responsible off the hook on this time.

Do not ignore GDPR In May 2018, the General Data Protection Regulation (GDPR) will come into effect and change the way businesses are expected to process and store personal data. One thing is certain, though – the GDPR is extremely serious and will impact virtually every business. GDPR isn’t something to take lightly. If you store or process customer data, you’ll need to comply with GDPR or risk fines. As the restaurant owner you needn’t be solely responsible for embracing the GDPR – everyone in the business needs to understand what it is. There are training

available out there on GDPR. As an EU directive, you might be led to thinking that GDPR won’t affect businesses after Brexit, but sadly that’s not going to be the case. Even after Brexit, UK businesses will continue to work with people in the EU, which will make compliance necessary. Consent is the key word out of all the ones used in the GDPR. Under new regulations, ‘presumed consent’ will no longer wash when it comes to gathering individuals’ personal data, and instead, you’re going to need to seek explicit consent to use their information.

Inspiring story of chef Kazi Hassan Working in the hotels and hospitality industry is a tough business. To get to the top of running a big hotel operation you not only need an extraordinary skills and talent, you really need to prove yourself that, you are the ‘best of the best.’ We get to hear a lot about Bangladeshi origin chefs in Britain, how they have transformed our curry houses here and amazing foods they serves to millions of dinners everyday. Yes, this is really heroic what they do and it is not about where they are from, what is it they’re able to do.

However, we rarely get to hear about Bangladeshi origin chefs doing well in the mainstream of Hotels and Hospitality Industry. We could be wrong, probably there are many out there. In this issue of Curry Life, we are pleased to share an amazing success story of a relatively young Bengali chef who is on the rise of his profession. We hope chef Kazi Hassan’s experience of working with many global icons of the food industry and leading hotels, some of his fellow Bangladeshi origin chefs here may find it inspiring.

INTERVIEW

AMAZING SUCCESS Story of a Bengali Chef Kazi Hassan Kazi Hassan is the executive chef of Hilton, Colombo in Sri Lanka. Over the course of his career, he has travelled from Bangladesh to Australia and beyond, placing him at the forefront of Sri Lanka’s hospitality industry. He is now probably the only Bangladesh born Executive Chef of a leading five star hotel brand in the world. At the relatively young age of 36, he became a top chef, running a government-own hotel with over 400 room, a destination for State and VIP guests. Syed Nahas Pasha, Editor in Chief of Curry Life talked to him about his career, his motivation and philosophy...

ne of many daunting tasks executive chef Kazi Hassan has undertaken in his culinary career was making a sandwich for celebrity chef Gordon Ramsay. Kazi remembers the event happened when he was working as chef de cuisine at Jean George’s restaurant in Doha, Qatar. Gordon Ramsay, who had come to open his own restaurant in the city, stopped by for lunch and, true to style, decided not to order anything that was on the menu. “He asked for a brown bread sandwich,” says Kazi who has always held Ramsay as one of his role models. Only a few years before, he had met the irascible chef when he visited Melbourne to promote his book, Humble Pie. Ramsey cheekily remarked on Kazi’s “funky” hairstyle (as it was then). “Can you imagine?” continues Kazi. “I was the restaurant chef in charge; I wanted to make the best brown bread sandwich he had ever tasted and create an impression. When I served it, he ate it all, I reminded him of our previous meeting and we had quite a conversation. I told him I had become chef de cuisine, he said ‘Oh wow, you’ve done quite well I see.” Watching, working and being around chefs has always motivated Kazi, whether it was Gordon Ramsay or fellow TV chef Jamie Oliver. They inspired him to seek out fresh produce from the garden to cook for friends, or the culinary mentors who have helped to guide his career. But it is motivation itself that is the key to Kazi’s incredible

With Gordon Ramsey

KAZI HASSAN

INTERVIEW

Ferran Adrià is considered one of the best chefs in the world. He was head chef world’s No.1 restaurant the elBulli in Roses on the Costa Brava. Chef Kazi with Ferran with his team.

“

I always wanted to be successful and knew in the hotel line I could become famous – I don’t know whether it’s a certain arrogance, but I don’t see it in a negative way. I was born with leadership qualities.”

”

success and one reason why he has accomplished his dream of becoming an executive chef of a five-star luxury hotel. “My driving quality is my passion,” he explains. “Everything I want to do I want to do much better than average. Even in school I always wanted the top result, or at home I wanted my room to be better than my brother or sister’s, or when buying a car, if my friends had Toyotas I aimed for a Honda. I always wanted to be successful and knew in the hotel line I could become famous – I don’t know whether it’s a certain arrogance, but I don’t see it in a negative way. I was born with leadership qualities.” Kazi was born in Dhaka in Bangladesh, the eldest of three children. As an 18year-old student he moved to Melbourne, Australia. “Frankly speaking my parents wanted us to have a better life,” he explains. “Like most Bengalis from the middle class they wished for

their sons and daughter to have a good education, so all their three of us were educated in Australia. My sister is a doctor and my brother a mechanical engineer.” He first started studying IT as a student of management information system, mainly because it was something his father wanted him to do. But Kazi also took on part-time work in the restaurant industry. His first job was in an Italian restaurant as a prep cook, cutting spinach and peeling potatoes. When he progressed to cooking, he describes the experience as being like “an electric shock.” “This was my beginning and it felt right. I fell in love with cooking and I knew I could do very well in that industry. But when I asked my dad if I could study hotel management after my degree he wasn’t happy – typical of Bengali parents his ambition was for me to follow a different path. But now, when he comes to visit, I think he is very proud of what I

INTERVIEW have achieved in terms of my career.” He adds: “My achievement is that you are usually a bit older when you take this position, but I am more advanced because I have the passion.” From the Italian restaurant in the Camberwell area of Melbourne, Kazi graduated and qualified as Cook Level III and then successfully completed a Diploma in Hospitality Management at the Holmesglen Institute of TAFE in Melbourne. Then he started as commis chef, working at a fivestar complex call Crown Casino with 500 chefs, and in-house restaurants such as Heston Blumenthal and Nobu, Maze, casino and shopping malls. He continued to work in various restaurants in the suburban area before launching his five-star hotel career in 2003, as Chef de Partie for the famous Crown Hotel & Resorts. With handson experience in kitchen and marketing operations including budgeting and corporate functions, Kazi was entrusted with managing 22 chefs and apprentices. He believes it was this background that laid the foundations for his strong leadership, people management and interpersonal skills from which he draws to this day. When he resigned from the Crown Resort in 2002, The Chef De Cuisine at Margo’s Brasserie and Grill (another Crown restaurant) Mr. Ian Lovie a Scottish-Australian chef, described his “innate ability to empower and inspire others, despite challenges.” Revealingly, Kazi says his speciality is modern Australian cooking. “In my whole career there was no curry cooking unfortunately, although I have a background in Bengal. But Australia is a

With Italian chef Massimo melting pot of cultures and cuisines. There are Indian, Italian, Greek, Chinese, Vietnamese, Thai, Mexican, Japanese, Arabic, Lebanese you name it, all types of ethnical background people’s restaurants – every kind of food. In Australia we get very good produce, fish and meat - you design your plate using what you want to cook. “But my fundamental training is based on French cooking and I wanted to excel in those techniques. I have an affinity for French inspired culinary styles. I combine my penchant for

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INTERVIEW spices and aromatic flavours with the freshest meats, vegetables and ingredients in everything I create but I also have always wanted to move on and learn different things.” The “time to move” in this case came after five years as chef de partie. Kazi’s sister was getting married in Sydney and he also wanted to experience all aspects of the kitchen. He was headhunted by the Westin Sydney (part of Marriott International now), and decided to maintain his five-star background. “I sought more experience, not only in food preparation, but

service, sit-down dinners, and cocktail events for up to 2500 guests at a time.” In the capacity of banqueting sous chef, Kazi was one step nearer to achieving his dream of becoming an executive chef for a five-star hotel. But he wanted to go even further. Moving to Qatar, Kazi was inspired by another role model – JeanGeorges Vongerichten, renowned for Market by Jean-Georges at W Hotel and Residences in Doha. The establishments are noted for modern French cooking with a Mediterranean flavour to the Middle East. As Market’s Head Chef, Kazi trained

Alain Ducasse is one of world’s best known French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide. Ducasse is also only one of two chefs to hold 21 Michelin stars throughout his career. Here Chef Kazi with Alain Ducasee. also in kitchen operations, staff-management, and creative collaboration. But even as a young chef, I was determined to contribute, not only to what people ate, but also to how and where they dined. The entire dining experience had captivated me from the very beginning. I imagined impeccable and attentive service, immersive ambiences, and engaging concepts at my restaurants. I sought more experience, not only in food preparation, but also in kitchen operations, staff-management, and creative collaboration. I still had it in my mind to be one of the top chefs or be in the limelight.” In pursuit of that aim, Kazi left Westin Sydney in favour of the Sydney Convention Centre where he took up the post of chef de partie in charge of banqueting which he believed brought him a wider experience. “ICC Sydney (formerly Sydney Convention & Exhibition Centre) was a significant chapter in my professional career,” he explains. “It’s widely regarded as one of the best banqueting facilities in all of Australia. I spent 15 months overseeing buffet

and managed 24 chefs whilst running day-to-day operations and was able to expand his culinary accomplishments even further. “My experience with Jean-Georges completely changed me because I was chef de cuisine in his restaurant. One thing I learned was 100 per cent accurate measurement of recipes is one of the secrets of being consistently good chef. Also, the importance of creativity, ownership and taste. If you are not creative, you will become a dinosaur; they may have been big, but they disappeared.” The two-year stint in Doha was followed by a post of Executive Sous Chef at the 500-room Sheraton on the Park, Sydney’s premier luxury property. Commanding a brigade of 54 chefs and 15 stewards, Kazi led the entire F&B operation from menu development and food production to restaurant management, banqueting and room service. Kazi was looking forward for an opportunity to work with Hilton, a brand he had always admired. “I have always held an

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INTERVIEW ambition to work for Hilton because I knew so many good things about them,” he explains. “The executive chef Benoit – a French guy - hired me and when he moved to Waldorf Astoria, Beijing I ran that hotel during the transition period as acting executive chef and did quite well.” “I also won the best meat dish At the Malaysian International Gourmet Food (MIGF) festival”. In early 2014, armed with an extensive experience and knowledge of multi venue hospitality operations, Kazi joined Hilton Kuala Lumpur, the brand’s flagship hotel in Malaysia, as Executive Sous Chef. It was an intimidating prospect to manage 10 F&B outlets, as well as catering services comprising over 170 chefs and 50 stewarding

hotel. You must keep your customers, how do you keep them here, how do you create excitement? The competition has you on your toes and to keep up in that market you must be better than the best.” Kazi has a warning for fellow chefs who want to follow in his footsteps. “I would to tell this to my community. The challenges I faced in the past are not there now. In the past, many top hotels would only employ German, Swedish or French executive chefs, even Australian chefs would struggle to be appointed, but now the world has changed, and you can achieve anything. I have faced challenges but that never stopped me and if you perform well, no-one can stop you.

“

In the past, many top hotels

would only employ German,

Swedish or French executive

chefs, even Australian chefs would

struggle to be appointed, but now the world has changed, and you can achieve anything. I have faced challenges but that never stopped me and if you perform well, no-one can stop you.

”

team members. However, with his previous experience in 5star luxury hotels, Kazi was well prepared. He also gained accolades for his dishes like Spring lamb cutlets cooked on layered charcoal-flame dukkah crust and strawberry chickpea couscous. By the end of 2015, Kazi’s dreams were realised and he was appointed Executive Chef of the Hilton in Sri Lanka’s capital city of Colombo. “The hotel was under construction at the time,” says Kazi. “I think overall the management recognised that I had the skills to take over this challenge, developing my own concepts. “I was ‘Hiltonized’ by then and I know what Hilton expects of me. This is my third year now and I think I’m still ticking the boxes.” As a self-confessed admirer of the island nation’s cuisine with its familiar spicy overtones, Kazi wasted no time injecting his own creative concepts and ideas into each location, the highlight of which was GRAZE Kitchen, the hotel’s signature restaurant where he presents dishes of Mediterranean, Italian, Japanese, Indian, East Asian and of course, Sri Lankan origin. Despite Kazi’s enthusiasm for his job, there are considerable challenges associated with working in a high-pressure culinary city of Colombo. “The market here is very competitive,” Kazi replies. “All the international luxury brands are here. The challenge lies in increasing the dollar earning potential of this

“Cooking is my passion. My advice as a chef is to focus on cooking good food. Secondly, look at leadership – it’s something you are born with, but you must teach yourself as well and every day you learn. Nowadays it is all about Facebook and Instagram – you must be constantly up to date. You also need to be an entrepreneur working as a business man. You can make the most expensive dish in the world, but it needs to make money. These are the talents that make you a good executive chef of a five-star hotel.” “Another thing I can add is if you want to cook like a German, you don’ t need to be German, if you want to cook like a Frenchman, you don’t have to be French, if you want to cook like an Indian, you don’t need to be Indian. With training, a British chef can cook the best Chicken Tikka Masala as well as an authentic chef. When I worked with one of my mentors, (Scottish head chef, Ian Lovie), who will always remain in my heart, the first job he gave me was to serve him mashed potato. It was not my background, it’s a typical UK thing. In France, they boil the potatoes, peel while still hot and then crush, whereas in England they peel the potatoes, boil and then crush, so I did it the English way. He says, ‘Kazi, you have made it just like my mum would make it on a Sunday.’ I believe that if you put your heart into doing something you will do your best.”

NEWS

Curry ingredientS

may provide the key to improving your memory

Curcurmin, which gives turmeric its vibrant yellow colour may have several health benefits, according to new medical research. There have been suggestions that the chemical has antioxidant and anti-inflammatory properties and could also help improve memory. Scientists at California University in Los Angeles have been studying the effects of curcurmin on people with agerelated memory loss. The results of the research were published in the American Journal of Geriatric Psychiatry. "Exactly how curcumin exerts its effects is not certain, but it may be due to its ability to reduce brain inflammation, which has been linked to both Alzheimer's disease and major depression," said Dr. Gary Small, study author and the director of geriatric psychiatry at UCLA's Longevity Centre. There are much lower rates of Alzheimer's disease in India, where curcurmin â&#x20AC;&#x201C; a key ingredient of turmeric â&#x20AC;&#x201C; is consumed in large quantities. It was also found that cognitive performances in the elderly was better. Those who carried out the study found that those in the test group who took curcumin noted an improvement in mood and memory. The research showed that memory tests with participants who took curcumin improved by around 28 per cent over the course of the study. Their overall disposition also improved, according to scientists. A second study is planned by the University of California to find out more about the curry ingredientâ&#x20AC;&#x2122;s properties,

with a larger number of people taking part in the research. A key area of exploration is whether curcumin works significantly better for different age groups, and particularly with those having a genetic risk of dementia, or as a possible treatment for people suffering with depression. "These results suggest that taking this relatively safe form of curcumin could provide meaningful cognitive benefits over the years," Dr Small said. A study at Baylor University Medical Center in Dallas researchers used a combination of curcumin and boswellia, better known as frankincense. These compounds have been used for centuries in Indian Ayurvedic medicine as an anti-inflammatory. "We've known for a while that curcumin and boswellia are powerful anti-inflammatories and have potent anti-cancer properties," says study author Ajay Goel, Director of Epigenetics, Cancer Prevention, and Geonomics at Baylor. "They are both powerful natural medicines, and both have the ability to reduce inflammation," he told Newsmax Health. Annual sales of curcumin have increased since 2012, due to an increase in its popularity as an alternative health remedy. It is present in skincare products that are marketed as containing natural ingredients or dyes, especially in Asia. The largest market is in North America, where sales exceeded US$20 million. The US government has supported $150 million in research into curcumin through the National Center for Complementary and Integrative Health.

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NEWS

BRoHmoN

Bengali dishes pop up on country river cruises Husband-and-wife team Brohmon has joined forces with Lee & Stort Boat Company to feed Hertfordshire locals with an Indian meal on River Lea cruises. The cruises are approximately three hours for the trip and a selection of specially prepared dishes are served to customers along the journey from Ware to Broxbourne. On the journeys, people can enjoy scenic views of Hertfordshire. Karim Ullah, pop-up restaurant Brohmon’s CEO, says that he conducted a trial run for river boat customers, who enjoyed a very different setting than a land-based restaurant on the high street. Brohmon provides signature dishes such as seasonal offerings of locally shot venison, game and duck. “It’s just like we would eat at home,” Ullah says. “We do one-pot cooking, so it’s a very small menu, just four main dishes as well as vegetarian options.”

Keema aloo is a strong favourite as well as Bengal chicken curry and sticky rice with fish. An unusual dish that has gone down very well is quorn masala. It was so favourably received by customers that Ullah is keeping it on the menu. Ullah’s wife does the cooking and has created a range of offal dishes. “We even had brain masala on the menu. It’s absolutely delicious. Like spicy foie gras. The texture is fantastic. Brain is very much black and white,” Ullah says. “People either loved it – or not! It’s a delicacy in Bengal.” Other items that won’t appear in many high-street restaurants include kidney, liver and lamb trotter dishes. Ullah is also keen for Brohmon to become part of Hertfordshire’s must-visit list of things to do. This beautiful county has much to offer visitors, with historic buildings, museums, churches, atmospheric old inns, plus the stately

homes of Knebworth House and Hatfield House. Stansted airport serves this area of England and there are new flights starting up. Emirates has routes coming in from Toronto, New York and Washington DC. “We want those people coming in to Stansted to spend time in Hertfordshire rather than go to London or Cambridge,” Ullah says. “That will help restaurants and retailers with additional revenue.” Brohmon is the Bengali word meaning journey, so Ullah was keen to find ways of collaborating with other companies. “I always had it in mind find ways to connect the dots. I knew there was a local boat service so I got in touch with them and see whether they would be interested in doing something like this and thankfully they said yes.” The pop-up team are hopeful their business will grow. Lee & Stort Boat Company have seven boats in total, with five vessels situated in the capital, near in the Olympic Park. If the cruises prove popular, Brohmon and Lee & Stort Boat Company may expand the Indian food cruise on other boats, including those based in east London. Mark Sillitoe, managing director of the Lee & Stort Boat Company, told the Hertfordshire Mercury: “We’re delighted to be working with Brohmon on this exciting project.” For more information contact Karim Ullah on 07729 393925 or by email on karim@brohmon.com

Brigadiers set to march into the City of London Indian barbecue restaurant Brigadiers will open for business in May at Bloomberg Arcade, according to its owner JKS Restaurants. Recalling the days of British army mess bars in India, Brigadiers will offer a range of barbecue cuisine including charcoal grills, rotisseries, wood ovens and Indian smokers. There’s a comprehensive range of bar snacks such as chotta chatpata, paratha rolls, madras mess mix oysters, masala pork scratchings and smoked bhuna goat bun kebab. Mixed grill cast-iron sizzler plates will offer meat, seafood and vegetarian options. The Brigadiers Tandoori Chicken Club Sandwich is an Indian riff on the British/American favourite lunchtime snack. There’s also a bonanza of meat dishes which again are a fusion of East and West. The City crowd will be able to try chargrilled bhopali goat chop korma tandoori, chicken chop dopiaza, masala ribeye steak and smoked nepali bhutwa lamb ribs. Large dining groups can try out a number of pre-order feast menus including dishes such as whole suckling lamb biryani. Designed by Brady Williams Studio, Brigadiers décor is inspired by Indian art deco design. The corridors are decorated with custom tiles of rhino motifs and monkey bust alabaster wall lights that connect The Kukri Room and The Bidi Room, which offer private dining spaces. There’s a central bar and sports screens. The Dining Room leads into The Tap Room and The Pot Luck Room. The Pool Room, will house a full-size pool table, along with the Brigadiers whisky vending machine, and fast-pour self-serve beer taps.

A monthly changing list of 10 beers on tap showcase a range of styles from across the globe. Live sport will be shown on demand in selected rooms, whilst pool and classic card games are also on offer. Brigadiers will be collaborating with British breweries to commission bespoke beers with a nod to India. The first of these will be a specially commissioned JKS Restaurants session pale ale beer entitled 4th Rifles, a tropical citrus-led session pale ale, brewed in collaboration with the award-winning Thornbridge Brewery. Mango Shandy, a fermented mango juice, ginger, topped with 4th Rifles pale ale offers more exotic fare. The restaurant accommodates 140 covers internally and with the warmer weather, guests can enjoy the outdoor terrace. Brigadiers will join the JKS Restaurants’ Indian portfolio which encompasses the restaurants created by Jyotin, Karam and Sunaina Sethi. They include Michelin-starred Trishna and Gymkhana, Sri Lankan restaurant Hoppers, which has two sites – in Soho and Marylebone - and Motu, an Indian home delivery brand. Bloomberg Arcade Bloomberg Arcade is a new culinary and cultural destination in the heart of London’s Square Mile, near Cannon Street Station. The covered pedestrian arcade runs through the site of Bloomberg's European headquarters and brings together independent restaurants. 1-5 Bloomberg Arcade City of London, EC4N 8AR

Sethi Family 15

NEWS

BeStway buys retail divisions of Conviviality saving over 2,000 jobs Sir Anwar Pervez

Cash and carry wholesaler Bestway, founded by billionaire Sir Anwar Pervez, has stepped in to gain control of Conviviality’s Bargain Booze, Wine Rack, WS Retail and Select Convenience. C&C Group, the owner of Magners cider, has swooped in to purchase Conviviality’s wholesale business. The two deals are expected to save the majority of Conviviality’s 4,000 jobs. The Dublin-based cider company takes control of the brands Matthew Clark, Bibendum, Catalyst, Peppermint, Elastic, and Walker & Wodehouse in the deal, which is backed by AB InBev, the brewer behind Budweiser and Stella Artois. Stephen Glancey, C&C chief executive, told the Guardian: “We know the Matthew Clark and Bibendum businesses very well. They are great businesses with unparalleled on-trade market access, a wide range of supplier relationships and supported by a knowledgeable and loyal employee base. “The last few weeks have been challenging for employees, customers and suppliers alike. We hope today’s announcement can put an end to this period of disruption and uncertainty. We look forward to working with our new colleagues and other stakeholders to bring stability and restore the group’s position as one of the leading and most respected drinks suppliers to the UK hospitality sector.” Conviviality appeared to be performing well until the board revealed it had misjudged expected profit owing

to an arithmetic error. The company also admitted that it had not budgeted for a £30m tax bill, due at the end of March, according to a Guardian report. Industry experts had thought Conviviality’s retail operations might have difficulty attracting buyers. Phil Carroll, a research analyst with investment firm, Shore Capital, said that Conviviality had struggled to "get price increases to stick", resulting in profit margins sliding. The current economic climate could also prove problematic, said Michael Mulligan, partner and insolvency specialist at law firm, Shakespeare Martineau. “Consumer spending is dropping and high street retailers are coming under increasing pressure from restrictive rents and rates,” Mulligan told the Independent. Founded in 1990, Conviviality was one of Britain’s biggest alcohol wholesalers. It was a major supplier to the drinks industry, serving more than 23,000 outlets including hotels, pubs and shops. Bestway Group also has operations in Pakistan and is the second largest shareholder of United Bank, based in Karachi. Founder and chairman of Bestway, Sir Anwar Pervez is believed to be the richest Pakistani in the UK. According to the Sunday Times Rich List UK, in 2017 Pervez's net worth was £2.95 billion (US$3.8 billion). The billionaire cash and carry king was born in a Punjab village, the son of a Pakistani farmer. Pervez arrived in the UK at the age of 21 and one of his first jobs was as a bus driver. He then went on to open a corner shop, designed as a specialist food store to serve the Asian communities in west London. Pervez, 83, is a regular contributor to charity. Every year the group contributes 2.5 per cent of its profits to the Bestway Foundation, established in 1987. By 2012 it had invested £13.4million in UK health and education initiatives while another £2million was spent on a scholarship programme for 450 students of Asian origin to study at British academic institutions.

Saiqul Miah at the London Marathon

Saiqul Miah

Restaurateur raises £4,000 for Leukaemia charity running London marathon Shaiqul Miah has run his first-ever London Marathon in aid of a charity after watching a TV documentary about cancer. The owner of Ashiana Restaurant in Newark was incredibly moved by a programme revealing the plight of a leukaemia patient who had to wait 12 hours for an operation because they need equipment from another hospital. “I was watching the documentary and thinking how can I help?” Miah decided to run the London Marathon as a way to raise money for charity. He started training without knowing whether he would get a place to run on the 26-mile race across the capital city. Fortunately, Miah was chosen and began his training in earnest. By no means a practiced runner, the restaurant owner had no training schedule. He just started going out for runs in the countryside in February 2017 and has never looked back. “I just went out and ran. I started out with a mile and a half, then three miles. Then I did a half marathon, which gave me a lot of confidence to run long distance.”

So far, Miah has clocked up 22 miles and is sure he can complete the 26 miles. “I run in the Yorkshire hills. I hear London is flat so that will be to my advantage,” he says. “When it’s really cold outside and raining it’s very motivating to run for a charity.” Listening to music also helps while away the miles. Miah listens to dance and Bollywood music. For gentle runs, he enjoys romantic, slow ballads. What has touched him the most is the incredible support he has received – both emotionally and financially. His suppliers including the cash and carry and wine merchants have all contributed towards the charity. Donations have come in via Facebook and also a very successful Elvis night held at Ashiana. ‘So far I’ve raised £4,000. I rang Leukaemia Cancer who are based in Warwickshire and I told them the amount and they started screaming! I have raised the most money out of all of their marathon runners.” At his restaurant, diners will seek out Miah and congratulate him on his selfless mission. “I’m so happy about the support

I have had from my customers.” He says the best curry for marathon running is “something hot! Mirch masala because it’s quite fiery.” Miah has no special training diet; he just eats whatever he wants. His fitness levels have improved and the 37-year-old restaurateur has lost over a stone in weight. More importantly, Miah says running has changed his life dramatically. “It has made me a different person. I’m happier, I have more energy, and more motivation in life. I put more hours into my business, I have 22 staff that I employ and everything is less stressful. “I tell my friends go out and just run for half an hour and you’ll feel the difference.” After the marathon, Miah will throw a big party to thank all of his supporters and customers. The restaurant owner has his sights set on greater goals in the future. “I’d like to climb Mount Kilimanjaro and the New York Marathon looks good.”

NEWS

mASteRCHeF

judges accused of ‘whitesplaining’ over South-east Asian rendang dish MasterChef judge John Torode and Gregg Wallace

British Masterchef judges have been accused of apparent culinary ignorance over a Malaysian recipe. Foreign Minister Anifah Aman wrote on Facebook: "It is amusing when foreigners try to teach Malaysians about their own traditional foods. I wonder if this is a form of 'whitesplaining' that you hear about on social media." The diplomatic row continued after Masterchef UK judges eliminated a Malaysian-born contestant, saying that her rendang dish, which accomanied her Nasi Lemak, was not “crispy enough”. Malaysia’s prime minister Najib Razak sprang to the defence of Zaleha Kadir Olpin’s recipe, tweeting: "Does anyone eat chicken rendang 'crispy'? #MalaysianFood”. Gregg Wallace, one of the Masterchef judges dismissed the Malaysian staple favourite, stating: "I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it." His comments caused howls of protest on social media from outraged Malaysians, who explained that rendang is a stew and not meant to be crispy. One person posted a Facebook saying: "If they want crispy chicken, they should go to KFC." Opin explained on the BBC programme why she chose this particular dish: "There was a special stall outside my

school that sold the best nasi lemak so I used to save up pocket money on Fridays.” A MasterChef spokesperson sought to diffuse the situation by stating: “MasterChef has always celebrated international cuisine and on this occasion our judges’ comments were relevant to the dish that had been cooked on the show. “Gregg wasn’t suggesting that the dish should traditionally have crispy skin - he was saying that he couldn’t experience the flavours of the dish as it was presented.” Wallace defended himself on ITV’s Good Morning Britain programme, saying: “I didn't mean it should be fried, like a fried chicken. What I meant was, it wasn't cooked. And it simply wasn't cooked.” However, he provoked more outrage by adding: “It was white and flabby.” Opin took to Instagram to express her feelings:”Gutted to be eliminated on #masterchefuk but I stand by my traditional way of cooking Nasi Lemak . Will not change it for the world. The memories of my amazing time at Masterchef kitchen will forever stays with me. “Thank you so much for all your support and good wishes. As my friend said, what doesn't kill me makes me stronger!” Many sprang to her defence, lashing out Chicken Rendang

Zaleha Kadir

at the Masterchef judges. "God, give me the confidence of a white man who believes he knows how to make a Malaysian dish better than a Malaysian woman." A “Justice for Chicken Rendang” has been set up on Facebook, seeking apologies from Masterchef judges Wallace and Torode. One Malaysian posted on social media threatened to go on the cooking show and “rendang their head”, calling them uncultured swine. Threats of violence over culinary spats are nothing new. In 2016, Jamie Oliver said he got death threats for adding chorizo to paella. Malaysian journalist and food writer Jahabar Sadiq told BBC News from Kuala Lumpur:"They clearly weren't familiar with food from other parts of the world". Rendang consists of coconut milkinfused rice served with fried egg, cucumber slices, fried anchovies, peanuts, and sambal, a spicy, prawn chilli paste. The South-East Asian curry is often made with beef or chicken in coconut milk and cooked until very tender. The precise geographic origin of rendang is hotly debated. Some believe it is an Indonesian dish, while others claim it as Malaysian. One Facebook user wryly commented: “This is the first time I see Malaysian and Indonesian actually united over something. And it's... RENDANG!”

NEWS

KINGFISHeR LAUNCH BRAND NeW CRAFt BeeR With the UK beer market being driven by a 23% growth in craft beer sales1, Kingfisher Beer have met consumer demands by introducing ‘Bombay Bicycle’, their very own craft product inspired by the original IPAs that were sent from Britain to India in the late 18th century. Now, 250 years later, the Real Taste of India are bringing back to Britain their own take on this famous style of beer… India’s Pale Ale! Working with renowned craft brewers Freedom, top Indian chefs and beer sommeliers, Kingfisher has created a unique craft beer that pairs perfectly with Indian cuisine. Celebrity chef Dipna Anand of Brilliant Restaurant, who helped develop the IPA says, “I am very proud of helping Kingfisher to develop this excellent beer and I look forward to stocking it in my restaurants.” Bombay Bicycle

gives restaurateurs a new exciting range solution Kingfisher lager compliments spicier dishes such as madras, whilst the bitterness of Bombay Bicycle enhances the flavours of much-loved milder cuisine and popular starters. Jonathan Smith, Head Brewer at Freedom says, “Combining Kingfisher’s knowledge of Indian food with Freedom’s expertise in craft beer has produced a great beer to have with a curry!” With nearly half of the UK’s male population regularly going out for an Indian meal with their friends2 and over 60% of 25-34 year olds now consuming craft beers3, Kingfisher are certain that Bombay Bicycle will curry favour with consumers. Bombay Bicycle is available in 50L kegs and 24x330ml bottles. For further information, please info@kbedrinks.com.

Wedding guest hacked to death over late arrival of chicken curry

The skirmish happened at a marriage hall in Hussaini Alam, near Charminar,

A violent fracas broke out in Hyderabad at an engagement party, after two groups of disgruntled diners fought over the delay in being served their food. The skirmish happened at a marriage hall in Hussaini Alam, near Charminar, in the early hours of the morning at around 1.30am. The argument seemed to have simmered down, but after dinner, some guests returned, bringing with them around 15 people, armed with knives. The armed men then moved on to the women’s quarter in the wedding hall, causing shock and panic, according to NDTV. The attackers then started stabbing at the wedding hosts, leaving one man, identified as Anwar, dead. Another was also seriously injured and taken to hospital.

Anwar was in charge of taking care of the dinner guests at the engagement ceremony, according to Telangana Today. But the kitchen ran out of chicken, which caused one of the guests, identified as Ahswath Ali Khan, to lose his temper. Khan furiously made insulting remarks to Anwar and also to the other guests present. A fight broke out between the two men. “Khan went out and returned with nine of his friends. He picked an argument with Anwar again and stabbed him in the abdomen with a knife. Anwar died on the spot,” said South Zone Deputy Commissioner of Police V Satyanarayana. Three people were taken into police custody, with local authorities seeking the other assailants.

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National Rice Week Returns for 2018 The Rice Association is once again working with the UK rice industry to support the third National Rice Week following its successful launch last year. The National Rice Week this year will be held from 17-23 September 2018. National Rice Week is supported by all The Rice Association members including: Almaya International, Amira Foods, Bestway, East End Foods, FEI Foods, Gallo UK, Indo European, Kwan Yick, Riceworks, S&B Herba Foods, SPL UK, Surya, Tilda, Veetee, Wanis and Westmill Foods. Alex Waugh, Secretary of The Rice Association, commented, “We are very excited with the return of National Rice Week in 2018. Last year’s campaign raised awareness of the versatility of rice and its health benefits, we are extremely confident this year will be bigger and better!” Members will be working with rice wholesalers, retailers and restaurants across the UK to communicate the key messages behind National Rice Week, dispelling the myth that cooking rice is tricky and providing reasons and ways to cook and eat rice in all its varieties both in and out of home. To find out more about National Rice Week, visit www.loverice.org

Goa Beer distributor in liquidation with £1m debts Viiking Ventures UK, the distributor Goa Premium Beer, both owned by Indian playboy Sachiin Joshi, has entered voluntary liquidation with debts of more than £1 million. Former Vikking Ventures employees, whose salaries were regularly paid late, resigned en masse after Christmas when repeated promises of back pay were unfulfilled. Staff claim to be owed 3 months' pay, which appears to be the case according to a formal Statement of Affairs issued by London insolvency practitioners RE10. Goa Beer, which was brewed by the Impala Distillery & Brewery in Goa, which was acquired in 2015 by Bollywood actor and film producer Sachiin Joshi, was largely sold through curry houses and independent retails. The gluten-free beer, which was destocked by Booker Wholesale because of poor sales, was beset with production problems. Customers reported problems of clarity, dirty bottles, poor packaging, and excess CO2 levels, causing the beer to explode on opening. The company also fell foul of Trading Standards, because on inaccurate labelling.

Culinary workshop to focus on improving quality across curry houses Curry chefs and restaurateurs from across London and further afield will be asked to participate at the Curry Life Magazine’s exclusive annual Culinary Workshop and Networking Dinner to be held on Sunday, 15 July 2018, from 5pm to 10pm at the Radisson Blu Edwardian Hotel, New Providence Wharf, London’s Docklands. The Culinary Workshop this year will be mainly focusing and examining the way to improve quality across the Curry Houses. Syed Belal Ahmed, Editor of Curry Life Magazine, said: “For all the different foods available to us, the British fascination and love for CURRY shows no sign of waning. “Curry Life has been working hard with all our partners to organise this Culinary Workshop to raise standards in the curry industry. “We take pride for always being at the forefront in highlighting food safety issues, championing use of quality ingredients and improving services, across the Curry Houses in the UK and this year’s Culinary Workshop will be no acceptation.” “This culinary workshop and networking dinner offers a unique opportunity for chefs and restaurateurs in London and further afield, to network, share and gain inspiration and information from industry experts on topics including importance of quality of ingredients, food safety, better service standards and promoting healthy catering practices,” added Mo Gherras, Restaurant Consultant and Advisor to Curry Life Magazine. Syed Pasha, Editor in Chief of Curry Life, said: “at this year’s Culinary Workshop and Networking Dinner, we have a packed programme with inspirational and informative keynote speakers. “We are not only creating the opportunity for restaurateurs and chefs to interact with industry experts, also facilitating showcasing selected suppliers from the hospitality industry.” Each participating restaurant or takeaway will be given a certificate for attending this Culinary Workshop. The evening will kick off with drinks and canapé reception and networking opportunity. Followed by Curry Talk presentation by invited experts followed by gala dinner and certificate presentation. The chefs, restaurateurs, front house managers, media and leading personality from the Curry and Catering Industry are expected to be at the event. As there are only limited seats available at this event, the organiser is urging potential participants to register early to avoid disappointment. Curry Life Culinary Workshop and Networking Dinner has been organised in association with Just Eat. This is also supported by the Kingfisher Beer Europe. For further information and register as a participant, please contact: 020 8550 4179 or send an email request with your details to Curry Life team: info@currylifemagazine.com

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CURRy LIFe oPeN FoRUm VeRDICt

â&#x20AC;&#x153;Curry Industry feel let down by policy makersâ&#x20AC;?

Guest at the Curry Life Open Forum in Oldham

Curry Life Open Forum, discussion programme and networking with caterers were held last month at Oldham Greater Manchester. Curry Life Open Forum was launched recently asking curry houses across the country to join at frank discussion looking at what can be done to solve the curry crisis. The Open Forum, first in a series of events planned by Curry Life was kicked off at the Victoria Hotel, Chadderton, Oldham, Greater Manchester on Tuesday, 20 March 2018.

Curry Life Chief Editor Syed Nahas Pasha

Curry Life Editor Syed Belal Ahmed speaking

Abdul Mosabbir

Businessmen Jaman from Lincoln

NEWS

E Hoque Tipu

Jamal Uddin

Mujibur Rahman

Sithu Chowdhury

Syeduz Zaman Kamran

Despite enjoying status as one of Britain's 'most loved' foods and generating around £4.2 billion for the economy, the curry industry is facing acute skills shortage. With BREXIT looming round the corner things are looking even gloomier to find the skills required to run the businesses. “We need to work as a community to solve the curry crisis

Lulu Miah

Shamsul Miah

and put pressure on the politician to live up to their promises,” said Syed Belal Ahmed, Editor of Curry Life, the trade magazine for Curry Houses. “People of Curry Industry feel let down by this government, which is considering a plan for EU citizens to leapfrog workers from elsewhere in sectors where skills are in short

Abdul Ahad from Brick Lane Centre and Foysol Chowdhury next right.

NEWS

Rumon Miah, Regional Account Manager – KBE Drinks and Syed Belal Ahmed

supply, as a concession to offer in trade negotiations with the EU.” He added, “Curry Industry people who were lured into backing ‘Vote Leave’ with promises that Brexit would make it easier to bring in top chefs from south Asia. But now it seems they are saying different things.” Many leading caterers spoke and share their frustration on the government ridiculous immigration policy where skilled chefs can apply for a visa under current rules, but not if their restaurant provides takeaways. Mr Jamal Uddin from West Wood East, Oldham said: “ Finding Staff to run our restaurant is a very serious crisis. There are a lot of restaurants closing and many more are struggling to survive.” He said: “training for existing staffs are also essential and I am urging Curry Life to organise Culinary Workshop in this region which could benefits our existing employees acquiring new skills and make necessary adaptation to meet the current challenges.” Award wining chef Syeduz Zaman Kamran, who runs a successful restaurant in Warrington, Ozmi, said: “I have worked with Curry Life for number of years and it has helped me to develop my skills further. I think this launch of Open Forum is a very good idea. We can only solve our problems of the Industry by coming together. I will also welcome the idea of hosting Curry Life Culinary Workshop in Greater Manchester region, which will certainly offer us good learning opportunity.” Shitu Chowdhury, spoke on the importance adopting new technology for businesses. Leading caterer Lulu Miah asked for Unity amongst caterers and said, “we can overcome any challenges if we work together.” Veteran caterer from the region, Mr Abdul Mosobbir shared how trends of business has changed over the years and urged everyone to be more innovative in business. Syed Nahas Pasha, Editor in Chief of Curry

Guest at the meeting

Life, said: “we often hear from government ministers suggesting that more local people should be trained as curry chefs in Britain to meet the challenge. But the never admits that £1.75m “curry college” scheme in 2012 to train British chefs spectacularly failed within a year after not attracting enough applicants. People of Asian

heritage or non Asian heritage are not interested to work in this industry ” He added despite raising concerns to this government about restaurants that want to employ a chef from outside the EU will have to pay them a minimum salary of £35,000, or £29,750 with accommodation and food, to qualify for a visa.

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Baluchi offering Indian dining with a difference Baluchi is the The LaLiT London hotel’s pan-Indian restaurant, offering dining with a difference. Just a stone’s throw away from Tower Bridge, the hotel is discreetly tucked away in the heart of city and conveniently close to many of London’s stunning attractions and business hotspots. Set in the historic Grade II-listed hotel’s Great Hall, Baluchi is reminiscent of its former existence as 19th Century St. Olave’s Grammar School’s assembly hall.

Under restored vaulted ceilings and magnificent, eye-catching Hyderabadi hand-crafted glass chandeliers, pops of deep cobalt warm the space and large windows allowing natural light to flood into the dining room. Inspired by the rich curries of the North-West Frontier, the fine dining restaurant pairs the best of international culinary concepts with the complex and innovative flavours of India, each dish rich with history and authenticity. Complementing the grandeur of the

restaurant, the menu embraces the heritage of Indian ingredients and recipes offering a six-course tasting feast and vegetarian tasting menu for the whole table with paired wines. Rejuve is the hotel’s signature spa, offering a holistic treatment experience combining Eastern & Western therapies using herbal infusions. The Ayurvedic techniques take the mind, body and spirit on a journey of pure relaxation, as they incorporate a synergized essence of wellness.

UK Government rallies Commonwealth to unite on marine waste The UK Government rallies Commonwealth to unite on marine waste, leading by example with ambitious plans to end sale of plastic straws, stirrers and cotton buds. The Government has announced its intention to ban the sale of plastic straws, drink stirrers and plasticstemmed cotton buds at the start of the recent Commonwealth Heads of Government Summit held in London. The Prime Minister, Theresa May called on all other Commonwealth countries

to join in the fight against plastic pollution. In order to eliminate these items from use the Government will work with industry to develop alternatives and ensure there is sufficient time to adapt. It will also propose excluding plastic straws for medical reasons. Single-use plastic items such as straws, stirrers and plastic-stemmed cotton buds have a significant impact on our environment, both on land and in our seas and rivers when they are either

littered or discarded incorrectly after use - with a recent study showing 8.5 billion plastic straws are thrown away each year in the UK. To drive this forward the UK government has committed a £61.4 million package of funding to boost global research and help countries across the Commonwealth stop plastic waste from entering the oceans in the first place.

Shozna

REVIEW

Chef Jamal Uddin Ahmed

raffic hurtles past the busy throughfare that is the Maidstone Road. If motorists knew that a culinary delight was located here, they might slow down. Maybe even take a pit stop and sample some of the glorious food on offer here. The historic town of Rochester draws in many visitors from overseas, with a roaring tourist trade. Unlike many holiday hotspots, the cuisine of Rochester has not suffered. Usually, tourist fare is a quick, tasteless and bland affair. Nothing could be further from the truth about Shozna, a veteran of some eleven years in the county of Kent. This Indian eaterie does not have an easy task. Their challenge is to appeal to loyal locals as well as the tourist trade, who are often just after a quick bite to eat before jetting off on trains, planes or automobiles. Chef Jamal Uddin Ahmed and his brother pride themselves on pushing the boundaries of Indian cuisine. Sure, they cater to the chicken tikka masala crowd, but also to those with a discerning palate. As a seasoned eater in the best restaurants that the UK capital has to offer, I have to say that Shozna’s lamb chop, ample and tender, puts to shame some of the more famous London restaurants, with their steaming, eyewatering tandoor lamb chops, piled high on large metal salvers. Here, the lamb shank chettinad was a generous portion of meat, and the animal it came from must have been born from a herd of giants. It sat plump and inviting, surrounded by a glistening sauce which hits you with a Marmite-like tang. The meat is tenderised to perfection by grating raw papaya skin, which is made into a paste and then added to the marinade. The upstairs restaurant is for fine dining, booked by couples, family or friends wanting a special night out. Recently decorated, three sparkling, huge glass chandeliers glitter spectacularly from the ceiling, giving off a nightclub vibe enhanced by the subtle pink under lighting of the bar. The décor is lifted by the addition of well-chosen Indian antiques. Mirrors with wooden frames which were once part of grand

palaces and temples now grace the walls. Figures of female deities strike graceful dancing poses from niches set above well-upholstered banquettes and tables. Only the timber frames attached to the ceiling remind us that we are in an olde-worlde part of England, in the former King’s Arms pubs. For me, the starters are the stars of the menu. The nimbuwali jhinga is not to be missed. The huge king prawns marinated in lemon juice, lemon zest, lemon grass, yoghurt, honey and garlic, brings out the marine taste of the seafood rather than overpowers it. Particularly pleasant were the shells, burnt black to give a charcoal crunch. A bite of mango offers a juicy palate cleanser. Best presentation goes to the murgh tiranga, a triumphant trio of chicken tikka – two of breast meat – one of thigh. The latter was a meaty pleasure, with a powerful earthy flavour. A treat to the eye with its reddish-pink curls of onion adorning the chicken. The coriander fish is a light, engaging dish, made with green chillies, garam masala, coconut milk – and no surprise here – coriander. Excellent accompaniments are phaldhari naan, packed with fruit and nut, so adding a crunchy sweet contrast to the tender fish. Specially created is the Shozna naan, a good choice for pizza lovers as it has a lavish layer of sun-dried tomato and basil. Many of the dishes are mild, so you won’t get a curry so hot it blows your head off, unless you specifically ask for it. You can feel the passion, excitement and dedication that the brothers bring to the table. I would say it’s one of Kent’s bestkept dining secret, but it’s not. People come from miles away to eat here. If you want to sample these wonderful dishes, do book a table early. SHOZNA 153 Maidstone Road, Rochester ME1 1RR, Kent Tel: 01634 847847

NEWS

Are you ready

Any catering business owner should already be keeping staff records, which will need to be audited. If you have email subscriber lists for marketing purposes, you will need to include this data too. And if you’re a restaurant owner, you’re likely to have data from customers’ bookings on record, which will qualify for GDPR too. Culture Secretary Matt Hancock said: “We are strengthening the UK’s data protection laws to make them fit for the digital age by giving people more control over their own data. And as these figures show many organisations still need to act to make sure the personal data they hold is secure and they are prepared for our Data Protection Bill. “There is a wealth of free help and guidance available from the Information Commissioner’s Office and the National Cyber Security Centre, and I encourage all those affected to take it up.” Hancock made clear the Government’s Data Protection Bill will provide people with the confidence their data will be managed securely and safely while also supporting those innovative businesses to maximise the potential benefits of increasing use of data in the digital economy. Information Commissioner Elizabeth Denham said, “Data protection law reforms put consumers and citizens first. People will have greater control over how their data is used and organisations will have to be transparent and account for their actions. This is a step change in the law; businesses, public bodies and charities need to take steps now to ensure they are ready. Organisations that thrive under the new rules will be those that commit to the spirit of data protection and embed it in their policies, processes and people. She added, “The GDPR offers a real opportunity to present themselves on the basis of how they respect the privacy of individuals, and over time this can play more of a role in consumer choice. Enhanced customer trust and more competitive advantage are just two of the benefits of getting it right. Our website is packed with information to help your organisation to get prepared for May 2018.”

for GDPR ? As you will no doubt already be aware, the General Data Protection Regulation will come into force on May 25th 2018. The new rules will almost certainly affect you and the way you handle employees’, contractors’ and customers’ personal details. Essentially, the new regulation gives individuals more say over what you can do with their data and brings current rules in line with those in the rest of Europe. The Department for Digital, Culture, Media and Sport (DCMS) has expressed concern over businesses’ and charities’ lack of readiness for new General Data Protection Regulation (GDPR) laws. If your business retains personal data like names, addresses, phone numbers, HR records and customer lists you need to comply.

NEWS the 10 Steps GDPR Checklist for Caterers: 1.

Make sure anyone in the business in a supervisory or decision-making role is aware of the changes and give one individual the responsibility of overseeing compliance.

Provide your staff with training on how to handle personal data at work.

Perform an audit of all personal information that you hold, the source of each data and the details of any exterior organisations with whom the personal data has been shared. Check mobile devices, the cloud and written records and complete an exhaustive search.

Review your privacy policies and identify any areas which will need to be updated to comply with the new regulations.

Review your current data protection policies and make sure that they comply with newly enhanced employee rights (remember, those new rights are outlined above).

Review the way your business processes personal data and identify and document the legal basis for processing.

Have a method statement for obtaining consent and a means of recording that consent has been given. If you currently hold any data that doesn’t meet the GDPR consent standard, refresh the consent and make a record.

Make a policy and records of the details of any data transfers, the reasons for them and details of how the data will be protected once it’s transferred from the employer. Make sure you are able to provide a copy of an individual’s personal data should they make a reasonable request to see it.

10. Put procedures in place (and document them) that will detect, investigate and report on any breaches of personal data. https://ico.org.uk/for-organisations/guide-to-the-generaldata-protection-regulation-gdpr/ http://www.bha.org.uk/digital-and-online/

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REVIEW

CINNAmoN KItCHeN BRINGING FIRe & SPICe to LoNDoN’S BAtteRSeA PoWeR StAtIoN Vivek Singh

ivek Singh and his talented brigade of chefs this year celebrate the 10th anniversary of Cinnamon Kitchen Devonshire Square, having spent the past decade serving up inventive modern Indian cuisine to the City’s top power players. Now, they are bringing their signature blend of fire and spice south of the river with Cinnamon Kitchen Battersea at London’s landmark Battersea Power Station. Cinnamon Kitchen Battersea is part of the first chapter in the exciting regeneration of the Grade-II listed Battersea Power Station. The restaurant serves contemporary Indian dishes, many unique to Battersea, imaginative cocktails by award-winning mixologist Tony Conigliaro, and bar bites inspired by the dishes found on the Mumbai Jaipur Pink City Express train route.

INVeNtIVe DISHeS Known for continuously pushing culinary boundaries, Vivek and his team have created a stand-out menu that breaks the rules and goes beyond authenticity, taking diners on a journey of discovery from the laid-back and edgy surroundings of a quirky railway arch. Signature dishes include Malabar mussels and date pickle on toasted brioche with curried yoghurt and Kerala spiced lobster soup with flamed cognac. Must try mains, prepared from the open theatre kitchen include fragrant clove smoked lamb rump with fennel, saffron rice and nutmeg sauce

and king prawns in Bengali tumeric curry with ghee rice. A number of veggie and vegan options including pink aubergine with sesame, tamarind and peanut crumble; and Bharwan courgette filled with spiced vegetable ratatouille demonstrate the versatility of the team’s cooking.

CoCKtAILS By toNy CoNIGLIARo A dynamic cocktail list has been developed by Tony Conigliaro, (69 Colebrooke Row, Bar With No Name, Bar Termini) known for his innovative interpretations of classic drinks and his “liquid witchcraft.” For Cinnamon Kitchen Battersea, Conigliaro has created distinctive cocktails inspired by fire, ice and spice. The Coconut Kir, a twist on the traditional Kir Royale made with toasted coconut liqueur and champagne, is the perfect aperitif whilst the Sherried Sandalwood with frankincense and sandalwood-infused sherry, shaken with an egg yolk, is the perfect flip to enjoy after dinner. Other cocktails that have been concocted by Conigliaro include the Vodka Chaas, a vodka spiced version of the classic Indian drink ‘Chaas’ made with lemon juice and yoghurt; the Mezal Verdita, an Indian take on Mexican Sangrita using mezcal and tomato verdita; and the Assam Manhattan, blended with assam black tea, vermouth and a touch of black cardamom.

INSPIReD BAR BIteS The railway arch location in Battersea reminded Vivek of the amazing food experiences on train journeys in India. Bar bites are inspired by the spices and delicacies found along the Mumbai Jaipur Pink City Express route, one of the very best train routes as far as Vivek is concerned! The menu is split into train stops, where guests can enjoy authentic dishes from those very areas including duck heart Tak-a-Tak with ginger and chilli found at Mumbai Central and Bhel Puri Chaat from Surat Junction.

SteP INSIDe Situated in Circus Village West, Cinnamon Kitchen Battersea has a minimalist industrial décor to complement the stark backdrop of the historic Power Station. Enter through the dramatic railway arch opening and discover an edgy, modern dining room with exposed brick walls and a cool monochrome colour palette offset with pops of jade green and luxe finishes such as marble, and brass. The black concrete bar is the ideal spot to sip on a spice-infused cocktail whilst added theatre comes from the expansive open-plan kitchen. A private cage style mezzanine, overlooking the restaurant, is the ideal space for events and celebrations whilst a large outdoor terrace with sweeping views across the Thames will be a sublime spot come summertime. Cinnamon Kitchen Photos: Johnny Stephens

FEATURE

BtC

Powerful united voice for our industry By Ibrahim Dogus

entrepreneurialism that is driving the growth of our industry and I’m determined to see it continue to thrive. But despite takeaways being a British success story, the industry faces some hurdles. While takeaway spending is expected to hit £11.2 billion in 2021, the sector is now facing a triple whammy of rising businesses rates, food price inflation and a looming recruitment crisis. That’s why the BTC was formed – to give our industry a platform and a voice – and to provide solutions to the challenges that takeaway businesses face. Spearheaded by Just Eat, our members include: Bangladesh Caterers Association; British Kebab Awards; CurryLife Magazine; Foodservice Packaging Association; Just Eat; K10 restaurants; National Federation of Fish Friers; Nationwide Caterers Association; Night Time Industries Association; QuickBite; SeeWoo; UKHospitality, Westmill Foods; the Catering Equipment Suppliers Association and the UK Bangladesh Catalysts of Commerce and Industry. The BTC also works in collaboration with the Pizza, Pasta and Italian Food Association. Access to skills remains a barrier to growth for many small businesses. As the owner of three small restaurants that employ over 60 people, finding the right staff is becoming increasingly challenging and this is something that is felt across the industry - almost a quarter of takeaways are unable to recruit the staff needed to run their businesses. The impact of this is evident on London’s Brick Lane, where curry houses have been disappearing from the high street, partly as a result of not being able to access the specialist staff and chefs they need. As an urgent priority, the Government should address the anomaly in the Shortage Occupation List which allows for the recruitment of specialist chefs for restaurants - but not for those working in takeaways. This needlessly punishes takeaways and is preventing the further growth of our industry, by dissuading restaurants from offering a home delivery service. The current salary level for a non-EU visa, which requires restaurants to pay at least £29,570 per year – is also a critical issue that needs reviewing.

hen I came to Britain aged 14, as the son of Kurdish refugees from Turkey, I was immediately drawn to the familiar smells of a restaurant cooking my native cuisine. There, I found myself well-suited to the lively atmosphere of the kitchen and it was this first experience of the hospitality industry that set me on a path to opening up a number of my own restaurants and eventually to launching the Kebab Awards. Last month [March], I was delighted to host our 6th annual Kebab Awards in London, an evening that celebrated the cultural and economic contribution this cuisine has made to the UK. As Chairman of the British Takeaway Campaign (BTC), an umbrella group representing a diverse range of cuisines in the takeaway industry, I am excited by similar celebrations taking place across our industry this year. These include the Golden Chopsticks Awards earlier this month, the first event to highlight the contribution of oriental cuisine to the UK [16 April], National Pizza Day [9 February] and National Fish and Chip Day [1 June]. Plus, with the Bangladeshi Caterers Association Awards, the Curry Life Awards and the British Takeaway Awards still to come, there are still many more to look forward to. These annual events are an opportunity to recognise the often overlooked success of the UK’s takeaway industry, which is an engine of economic growth, generating £9.4 billion a year and employing more than 231,000 people across the UK. As someone who grew up working in a takeaway, I understand the hard work and

FEATURE

One of the biggest burdens for our members remains business rates, and the latest uplift in rates, which came into effect this month, will have potentially disastrous consequences. That’s why the BTC have called on the Government to overhaul the current business rates regime to make it fairer and more transparent, as well as to ensure that local councils are prevented from hoarding business rates relief funds. A full review of the business rates regime is now long overdue. At the same time, we recognise the need to attract more home grown talent to the takeaway industry, which is why we want to work with Government on shaping the new

vocational Catering and Hospitality Technical Level. Taking this twin-track approach to the UK’s skill shortage is crucial in ensuring our industry’s continued economic growth. While our sector has often been an unsung hero, we now have a powerful united voice to stand up for our industry and deliver meaningful change. The BTC will play a crucial role in championing our sector, which makes such a significant contribution to the social and cultural enrichment of the UK’s high streets. Ibrahim Dogus Chair of the British Takeaway Campaign and founder of the British Kebab Awards

BRItISH KeBAB AWARDS

MARKETING

ThE POWER OF

SOCiaL Media Tuesday night social media success for Three SpiceS!

of the most popular days of the week with customers now struggling to get a table and Monday nights following closely behind, at weekends customers must now book weeks in advance to get the coveted 7pm and 8pm tables times. Restaurant owner Mahbu Noor stated: "Social media has helped give us a massive footfall. Our next project is to work closely with the team at Really Social to grow our Sunday evening table bookings and online reservations, Sundays are already popular with takeaway orders but definitely quieter in the restaurant. Given the success of our week day nights we’re confident we’ll be able to grow this too." To find out how social media can help grow your business too, call Aman or James at Really Social on 01733 806 404.

or most restaurants, Friday and Saturday nights are generally very popular but driving tables at other times of the week can prove to be more tricky. Three Spices in Ruddington, home to the winner of last year's Curry Life Best Chef award, was keen to capitalise on their success to increase bookings, with weekend nights already full, the key to extra profitability lied in growing the midweek trade. Three Spices decided to use our social media partner, Really Social, to help them increase business. Over an 8 month period the restaurant showcased their high quality food, service and great reviews to those in the local area to ensure they were the ‘first choice’ Curry restaurant for midweek dining, special occasions and those who love great food! Really Social helped Three Spices make Tuesday nights one

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the CoBRA BeeR JoURNey Cobra-sponsored London event showcases new trends in takeaway sector Tech London Advocates, which brings together working groups like the FoodTech working group, founded by FoodTech UK Author Sue Nelson, celebrated its fifth anniversary at an East London event on Thursday 19th April, in partnership with Cobra Beer. Tech London Advocates is convening an increasing number of experts in food technology to try to understand what the food sector will look like after the next few years of technological innovation.

Cobra Beer sponsored Tech London Advocatesâ&#x20AC;&#x2122; fifth anniversary event at Here East, Queen Elizabeth Olympic Park, London.

NEWS

Cobra Beer Founder addresses entrepreneurial Scotland conference Lord Bilimoria, Founder and Chair of Cobra Beer and Chair of the Advisory Board at the Cambridge Judge Business School, addressed Entrepreneurial Scotland’s 22nd annual conference on Thursday 26th April in a keynote address. The address was part of an event convening the most inspirational entrepreneurs and rising stars who engaged in open debate to share their valuable insights on scaling globally. Other speakers included the athlete and broadcaster Mark Beaumont, Skyscanner CEO and Co-Founder Gareth Williams and Socos Labs Executive Chair and Co-Founder Dr Vivienne Ming.

Lord Bilimoria calls for greater movement between UK and India in Lords’ debate

Lord Bilimoria Founder and Chairman of Cobra Beer, will sit on the panel of judges at October’s Great British Entrepreneur Awards.

Speaking in a recent debate in the House of Lords, Cobra Beer Founder and Chairman Lord Bilimoria cautioned the Government against seeking trade deals with nations like India without offering greater freedom of movement and other beneficial terms in return. Lord Bilimoria, who is Founding Chairman of the UK-India Business Council, spoke in support of an amendment to the Government’s EU Withdrawal Bill, the cornerstone of the Government’s Brexit legislation.

He said: “So often, we hear this talk of going global and that we are going to do trade deals with countries such as India. “India would love to do a free trade deal with the UK, but the reality is that India has only nine bilateral free trade agreements with any countries in the world, not one of them a western country. “India is very happy to do a free trade deal but it is not just about goods and tariffs; it is about movement of people.”

Cobra Beer appoints new marketing manager Cobra Beer has hired Joanna McCarthy to the new role of Marketing Manager, based in London. Joanna joined Cobra Beer Founder Lord Bilimoria and Sales Director Samson Sohail to pay a visit to the Bangalore Express, London, for their first team marketing meeting – accompanied by a food and beer pairing session featuring dishes by Chef Yogesh Datta, and Cobra Beer’s new Blond IPA Malabar. Joanna joins Cobra Beer from Geometry Global, an Ogilvy Group agency, where she worked as Strategy Director across brands including Heineken, Dos Equis Coca Cola and Strongbow.

Cobra Beer’s new Marketing Manager, Joanna McCarthy, joins Lord Bilimoria for an exclusive food and beer pairing session accompanied by Cobra Malabar, the new blond IPA.

NEWS

CAterIng CIrCle Restaurant talent Show Awards Held

Mahi Ferdouse presenting a special show.

Don restaurant receiving award

The business conference and Restaurant Talent Show Awards of Channel S Television catering circle was held recently at Meridian Grand in North London. The speakers at the gala event emphasised that this catering circle has played an important role in order to raise the awareness among the curry industry owners. The event was organised mainly to focus on the talk show of the catering circle. At the event the Catering Circle has given special recognition to twelve young successful talents of Curry Industry. Md. Abdul Haque, Founder of the Catering Circle and Executive Producer of “The Catering Circle Show” said: “The Catering Circle platform keeps getting bigger and better and we have created a network within the sector which truly keeps growing. “Over the last 12 months, the Catering Circle has conducted a restaurant talent show and found 12 ‘winning’ restaurants

who have come up with innovative solutions to help revitalise their business- with most winners coming from the younger generation.” Ahmed Us-Samad Chowdhury JP, Chief Advisor to the Catering Circle, Chairman of Channel S TV and one time owner of 10 restaurants says: “I’m delighted to see that the younger generation are bringing fresh and innovative ideas to the forefront, which are revitalising our industry created by their forefathers. “The work we have done this year highlights the great achievements restaurants are making in order to turn the Curry Crisis around.” Around six hundred restaurants and take-away owners attended the event along with the mainstream curry industry leaders.

Guests at the event

Presenter Nadia Ali

Discover The

I M P O S S I B LY SMOOTH BEER

Cobra’s multi-award winning quality and smooth, refreshing taste has made it the UK’s No.1 beer sold in Indian restaurants.* Cobra has won 94 prestigious Monde Selection Awards across the range since 2001, making it one of the most awarded beers in the world. That’s 94 solid reasons to stock Cobra beer and maximise your profits.

*CGA MAT Vol Oct 2017 and Internal Sales Data Oct 2017

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