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CONTENTS Michelin-starred Benares cuts ties with Atul Kochhar

Beleaguered chef Atul Kochhar is “no longer” the chef-patron of Benares, a statement from the Michelin-starred Indian restaurant in Mayfair, has confirmed

New oriental food mag woks up

Cover photo: Chef Abdul Kuddus, Curry Mahal Harrow.

A new magazine for Thai, Chinese, Vietnamese, Japanese and Indonesian Food trade is set to be launched this autumn.

Historic India Club saved by campaigners

News & Feature Editor

Ritika Gupta

Campaigners, led by notable names including novelist Will Self, Indian politician Shashi Tharoor and Cobra Beer Founder Lord Bilimoria, have succeeded in their efforts to keep the historic India Club in London.

Takeaway fined thousands for food safety violation

Cabbage helps cut risk of cancer

Eating vegetables like cabbage, broccoli and kale can help reduce the risk of bowel cancer, ccording to a new study

Chefs learn recipe for success at culinary workshop

This culinary glory saw guests from all across UK and a range of Michelin-starred chefs and personalities from the food safety and catering industry, sharing the stage and tips for better restaurant management.

British Curry delights Turkish Cities Located in the picturesque town of Marmaris, Taj Mahal is an 'authentic Indian restaurant', serving British Curry, co-owned by Bradford-based Ismail Raje and Durmus Demir from Turkey.

EDITORIAL

BREXIT MEANS:

UNCLEAR AND UNCERTAIN When it comes to BREXIT, almost everything is uncertain and unclear. It is a worrying period particularly for curry and the food industry in general. The UK’s National Farmers’ Union (NFU) issued a stark warning to the government that the country could run out of foods supply in the post – BREXIT world. What are the implications for the Curry Industry? Everyone within our sector seems quiet, especially those who supported BREXIT. Some leaders of our Curry Industry who aligned themselves with hardline BREXITEERS, during the EU referendum, are now saying they had been misled and they were betrayed. Many Curry house owners are telling us how they felt “used”, “let down” and may have been given “false hope” by politicians that quitting the EU would allow more workers in from South Asia to address staff shortages. Curry houses are closing every week, nobody is listening to us to meet the demand for skills shortage. Some

practical measures can be taken now to save the curry houses, but this is not a listening government and probably SME like curry houses are not their priority. The issues around departing the EU are so complicated and it is harder to understand what will be the impact once we leave. We have requested someone who knows our industry well to give his opinion and write exclusively in Curry Life on this subject - Lord Karan Bilimoria, Founder Chairman of Cobra Beer and a BritishIndian entrepreneur. Throughout the BREXIT debate he has been a staunch remainer and arguing the case for staying in EU. We are grateful that he has responded to our request and found time to write in this issue of Curry Life. Please note, we welcome others to write about this and share our platform to get your opinion across to the British Curry Houses. We encourage anyone who has a strong opinion on this matter to write to us.

VEGAN FOOD More and more Brits are turning their back on meat and dairy, instead opting to follow a vegan lifestyle. Many restaurants are now offering more creative vegetarian and vegan options to offer number of flexible diners. In this issue of Curry Life, we have taken a good look into Vegan food.

Why Veganism is so mainstream now and how popular Vegan food is? We have featured a restaurant in Brick Lane, which was first to introduce a Vegan Menu. How successful is it? We have interviewed the young entrepreneur from popular London’s eatery the City Spice of Brick Lane.

FEATURE

Why remaining in the EU is the best option

By Lord Karan Bilimoria, CBE, DL

We do not need to accept the result of the referendum as final - not when the circumstances have changed so dramatically in the last 26 months.

lthough the European Union has many flaws, on balance, I have always been against leaving it. The disastrous nature of negotiations since the referendum has only strengthened my view. I was the first in the Houses of Parliament to say, after the general election last year that I thought that Brexit would not happen. Those behind Brexit may say it is their patriotic duty to carry out the will of the people. But if the Government were to do what is in the best interests of businesses and industry, it would take a very different course. The EU referendum does not reveal the will of the people; it reveals the tyranny of the majority. “A splendid weapon for demagogues and dictators” is how Margaret Thatcher described referendum in a House of Commons speech, shortly after becoming leader of the Conservative party. The result of the 2016 EU Referendum was 52:48 in favour of

leave. The UK has only had two nationwide referenda in living memory - in 1975 on whether Britain should remain in the European Community and the common market which the country had joined in 1973 and the country voted to remain with 67.2% of the vote; and similarly in the UK’s 2011 referendum on the electoral system the result was 67.9% in favour of the status quo. When two thirds of people or more vote one way in a referendum, as in these cases, that is a statement of intent - the indisputable ‘will of the people’; the 2016 EU referendum should have had a two-thirds threshold. I am pleased that Britain remains a thriving, open economy and somewhere anyone can succeed regardless of race, religion or background. But if, because of leaving the EU, we were to succumb to the dangerous rhetoric of many politicians and turn our backs on the liberal democracy that made us great, we would lose the

FEATURE

Brexit or no Brexit, it is imperative for the Government to re-think its immigration policies, taking into account not just the needs of South Asian restaurateurs but also the tens of millions of Brits who enjoy curry on a regular basis.

Republic of Ireland has to move its freight to Europe, navigating around the UK, it would take 40 hours rather than the 10 it currently takes. Some 69 per cent of freight transport from Britain to Europe goes to the EU as lorry traffic. The FTA (Freight Transport Association) has spoken out very clearly for the whole industry. It represents 50 per cent of the UK’s lorries and 90 per cent of rail. It has warned very clearly of 15-mile queues at Calais if border checks are introduced. The value of the pound is the clearest reflection of the UK’s falling status. On 23 June 2016, £1 was equivalent to €1.30 or $1.45. Now? It’s £1 to €1.12 or $1.27. Because Britain is a net importer, as the exchange rate falls, the cost of ingredients goes up, which will cause further damage to the entire restaurant industry, including curry restaurants. How is it that our Great British Pound is now at almost the same value as the failing Euro? At the expense of our economy we have turned our backs on what was a good deal inside the EU. Approaching 70 per cent of our trade imports and exports - is with and comes through the EU – almost 50 per cent directly and almost an additional 20 through the EU’s free-trade agreements with over 50 other countries around the world. Although we have free movement of people within the EU the UK has the advantage of not being in the Schengen area, which gives us more control over our borders. Furthermore, Britain is not part of the Euro so we have control over our interest rates and our currency. The Euro is a failure, as one size can never fit all. It is simply fanciful to think we could throw away the world’s best free trade agreement that we have with our European neighbours and be first in the queue to negotiate our own deals with the US and other countries. India for example – the world’s fastest growing major economy –is being driven into the arms of a welcoming European Union, rather than

fundamental democratic right to be able to change our minds. In an election, we are asked to vote for the person we believe will best represent our constituency's interests. If that representative is found to be unfit for the job whether through a lack of vision, lack of competence or even as a result of corruption, constituents have the chance to vote again at the next election in five years’ time. Parliamentary democracy exists to avoid irreversible decisions, and leaving the EU would be a categorical, irreversible decision lasting beyond our lifetimes. We do not need to accept the result of the referendum as final – not when the circumstances have changed so dramatically in the last 26 months. The Prime Minister laid out her Brexit 'red lines' – leaving the customs union, leaving the single market, and no longer being subject to the rulings of the European Courts of Justice – in her Lancaster House speech at the start of 2017, yet ever since Lancaster House it has become clearer and clearer that she cannot adhere to all three. Instead, we may be heading towards a ‘no deal’ Brexit that will lead to a shortage of essential medicines, the possible grounding of flights between the UK and its former EU allies and an end to frictionless trade at our borders. And what are the implications for the Good Friday agreement if we cannot preserve a frictionless border between the EU and the UK at the Irish border between Ireland and Northern Ireland? There is simply no solution to the Northern Ireland problem. It is the Achilles Heel of Brexit. Even if we avoid a hard border in Ireland, if the

capital. Increasing numbers of politicians on all sides would now accept this possibility. We need the Government as a whole to change its tune, not just on Brexit but on immigration too. And immigration was one of the main issues during the EU referendum and I have been pointing out for some time that we have always had control over EU immigration – there is an EU regulation introduced in 2004 which allows any EU country to repatriate EU nationals who have entered on the basis of free movement within the EU but who after three months cannot demonstrate that they have a job or are on full-time education. We have had the ability to use this legislation but we do not use it. Other EU countries such as Belgium regularly use this legislation to repatriate thousands of EU nationals from other countries, and yet we have never used it. Every time I have questioned Government on this in Parliament, they do not give me a proper answer. After calling for an end to net migration targets for years, I am pleased that the CBI is now calling for these to be disposed of. Why should we even still have net migration targets, when we

“The value of the pound is the clearest reflection of the UK’s falling status. On 23 June 2016, £1 was equivalent to being courted by its closest Commonwealth ally. A EU-India free trade agreement is far more important to India than any potential UK-India free trade agreement. In 2014 the UK had the fastest growing economy of all G7 nations, in 2016 it was second. In 2017 after we had voted to leave the EU? It was bottom of that same table. Being a part of the European Union is an expense – we make a net contribution of £8 billion a year, however this is barely one per cent of the UK Government's annual expenditure – I would pay that just for the peace that the EU has given us in Europe for the past decades, let alone all the other benefits. From collaboration and research, to bilateral investment and the free movement of people and ideas, although the EU is not perfect, it gives a platform for the UK’s students and academics to thrive, and brings the best global talent to UK universities which are the best in the world along with the USA. Some 20 per cent of academics in our top universities in the UK are from the EU and UK universities receive an additional 15 per cent in funding from the EU. Brexit will have a hugely detrimental impact on the fortunes of universities and our youth. Poll after poll shows that our youth overwhelmingly wish to remain and by the time of the exit day in March 2019 there will be over 1.5 million additional young voters who were below the age of 18 at the time of the referendum in 2016. It is their future, which they feel, is being taken away from them over which they have no say. This seems hugely unjust. I am positive that we can stop this disaster. Latest research shows that people’s opinions are changing to reflect the very real evidence of threats to our economy. Analysis from Focal data has found that 112 constituencies that voted to leave in June 2016 would now choose to remain. While a Sky News poll in July revealed that 78 per cent of Britons think the government is doing a bad job on Brexit, with 50 per cent saying they believe there should be a second referendum on whether we leave with no deal, or the Government’s disastrous Chequers deal, or to remain. Choosing to remain in the EU is the best way forward by far.The least worst option would be a deal that keeps us in the EEA/the Norway option, thereby allowing for frictionless trade and the continuity of free movement of people, services, goods and

€1.30 or $1.45. Now? It’s £1 to €1.12 or $1.27. Because Britain is a net importer, as the exchange rate falls, the cost of ingredients goes up, which will cause further damage to the entire restaurant industry, including curry restaurants. How is it that our Great British Pound is now at almost the same value as the failing Euro?” know the benefit migration has on all industries? The current Government’s target to reduce net migration to under 100,000, even if there was no EU immigration whatsoever which is unrealistic, the level of non-EU net migration is well over 100,000; so any ideas or promises made, that by leaving we will be allowed to let in more people from outside the EU are illogical. All of the evidence shows that immigrants make invaluable contributions to our society and our economy and are net contributors to our economy. Our openness to talent from overseas is an enormous asset to Britain. Continuing to limit the number of skilled workers without considering the valuable contribution they could make puts businesses – including curry restaurants – under extreme pressure. Tier-2 visas for skilled workers are still being severely restricted despite urgent demand. Meanwhile the Home Office announced in June that 25 countries, including China, would benefit from relaxed Tier-4 visa regulations for international students. Indian students coming to study in the UK however – the number of which has already halved since 2010 – will see no change. Indians are being continually discriminated against in British immigration policy, and while I have asked for the reasons behind this in the House of Lords on many occasions, I have never received an adequate answer. Furthermore, the UK has refused to introduce discounted multiple entry visas for Indian business and tourist visitors at a price of £87 reduced from the usual £388 which the Prime Minister David Cameron has introduced for Chinese citizens. Indian visitors to the UK still pay more than four times the price Chinese visitors pay for the same visa. It is incomprehensible

FEATURE on chefs from overseas by the Home Office, with a higher salary minimum of £35,000 for restaurants that offer a takeaway service – which of course virtually every Indian restaurant does. Restaurateurs and managers under these new rules are forced to pay more than £35,000 to even the most junior of kitchen staff on a Tier 2 visa. The vast majority of restaurant owners cannot afford to pay this particularly given the average salary of a chef in the UK is well below £29,000. Brexit or no Brexit, it is imperative for the Government to rethink its immigration policies, taking into account not just the needs of South Asian restaurateurs but also the tens of millions of Brits who enjoy curry on a regular basis. I am optimistic that with Sajid Javid as Home Secretary – the son of a Pakistani immigrant and the first person of minority ethnic origin to hold the position – the Home Office will change its hostile immigration policies. The UK can only thrive if our businesses are able to bring in skills from a global labour market, and that includes curry chefs from South Asia. Brexit makes it even more imperative for the UK to remove its target to reduce net migration to the tens of thousands. Virtually no country in the world wants the UK to leave the EU, while European leaders would accept us with open arms if we chose to stay. President Macron of France himself has declared that the door remains open to Britain to remain in the EU in spite of the referendum. The British public are speaking out against Brexit, it is not too late for businesses to do the same.

when the UK has one of the world’s largest Indian Diasporas, with 1.5 million Indian-born immigrants living in the country who are such a successful ethnic minority community. There is far more that the Government can do to promote an open, thriving economy in the UK - an economy where we can tackle the skills shortages in industries from health and social care to engineering, manufacturing and especially in the curry restaurant industry. The great British curry restaurateurs – a £4 billion industry – will not simply give up in the face of Brexit. There is reason for optimism. It is estimated that 23 million people – around one third of the UK population – eat curry regularly.The chicken tikka masala was named Britain's national dish in 2001 by former Foreign Secretary, the late Robin Cook. Curry has only continued to grow in popularity. Even with the challenges presented to it by unfair immigration laws, with this demand the curry industry cannot only survive, it can thrive. Curry restaurants had been forced into a perilous situation in the years leading up to June 2016. As of April that year, restaurants faced a £2,000 fee on importing skilled labour for their kitchens, in addition to salary thresholds of £29,750 imposed

Lord Bilimoria is Founder and Chair of Cobra Beer, Founding Chairman of the UK-India Business Council and President of the UK Council for International Student Affairs.

NEWS

Now, Michelin-starred Benares cuts ties with Atul Kochhar not respected the sentiments of Hindus who have been terrorised by Islam over 2000 years. Shame on You.” He deleted the tweet the following day and apologised. “There is no justification for my tweet, a major error made in the heat of the moment on Sunday,” he wrote. “I fully recognise my inaccuracies that Islam was founded around 1,400 years ago and I sincerely apologise. I am not Islamophobic, I deeply regret my comments that have offended many.” He apologised further after social media users threatened to boycott his Dubai-based restaurant and the JW Marriott Marquis hotel. But the hotel lost no time and announced almost immediately it was relieving the chef of his duties. “Following the recent comments made by chef Atul Kochhar, we have taken the decision to end our agreement with him for Rang Mahal,” said a spokeswoman. “At the JW Marriott Marquis hotel Dubai we pride ourselves on creating a culture of diversity and inclusion for our guests and associates across the hotel and our restaurants.” Kochhar said in a statement: “The decision by JW Marriott Marquis Dubai is deeply upsetting, however I fully accept the great pain I have caused and the difficult position the hotel has been put in. I have great respect for JW Marriott and in particular their staff in Dubai and wish the hotel well for the future. I hope my friends and well-wishers in Dubai will forgive me and continue to support me in the future.”

Beleaguered chef Atul Kochhar is “no longer” the chef-patron of Benares, a statement from the Michelin-starred Indian restaurant in Mayfair, has confirmed. This comes as a major blow to Kochhar’s career as earlier in June Dubai’s JW Marriott Marquis Hotel terminated his contract after a series of anti-Islamic tweets to Indian actress Priyanka Chopra. Executive head chef Brinder Narula has replaced Kochhar. Narula has worked in the company for more than three years, and has also mentored Kochhar in the early 1990s. According to a statement by the spokesperson of Benares, “Atul Kochhar is no longer the chef-patron of Benares Restaurant in Mayfair, London. The kitchen at Benares will continue to be led by executive chef Brinder Narula, who has been with the company for over three years.” “Chef Narula originally taught Atul at the Oberoi culinary school in India in the early 1990s. Prior to Benares he co-led the brigade at the Michelin starred Indian restaurant Gymkhana in London and at Oberoi, India’s leading luxury hotel group,” they added. It maybe noted that Kochhar was the second Indian chef to receive a Michelin star, awarded to his Benares restaurant in London in 2007. The Indian-born British chef reacted to a controversial episode featuring Chopra, who has been part of the US TV series Quantico, wherein a terrorist plot was devised by a group of Hindu nationalists. Facing flak from many quarters, the actress later apologised for the storyline. Kochhar had tweeted: “It’s sad to see that you [Chopra] have

Birmingham restaurant plan dropped? Adding to the several-months delay, it is now learnt that Atul Kochhar may have axed plans to open his first Birmingham restaurant at the Mailbox complex. “We plan to open a restaurant in Birmingham in the near future and we’re currently in discussions with landlords regarding the location,” a spokesperson was quoted as saying. In September 2017, Kochhar announced his plans of launching the ‘Not Really Indian’ concept restaurant the following month, which was further pushed out to January this year and delayed further. Earlier in July, hoardings of the restaurant at the Mailbox were taken down, which triggered the speculation. “The NRI vinyls were taken down because the license expired on the imagery,” a Mailbox spokeswoman told the BirminghamLive. "With regards to whether Atul is still coming to the Mailbox, there is no further update at this time,” she added.

Hawkyns’ in Amersham comes under scanner Kochhar’s luxury restaurantHawkyns has also been spelling troubles for him lately. The Amersham-based restaurant, which was inspected by food safety experts in March, was told to make“major improvements.” According to the inspectors, the hygienic handling of food was found to be “generally satisfactory” whereas the management of food safety still needed “major improvement”. “Our staff were re-trained immediately on best methods and food practices and due to the age and limitations of the property, our bespoke safety door has just been installed, thus allowing us to re-apply for an inspection,” Saurabh Narang, general manager of Hawkyns’ restaurant told a news website.

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NEWS

NEW ORIENTAL FOOD MAG WOKS UP A new magazine for the Thai, Chinese, Vietnamese, Japanese and Indonesian Food trade is set to be launched this autumn. Oriental Food Life will be published quarterly and distributed free to more than 6000 Oriental restaurants, caterers and other food outlets following its launch at this year’s World Curry Expo on Sunday, 7 October 2018 at the Royal Lancaster Hotel London. From the same publishers as Curry Life Magazine which has become the voice of Britain’s 10,000 curry houses over the past 15 years - Oriental Food Life aims to do a similar job for the Thai, Chinese, Japanese and other Oriental food. It will cover everything from the latest industry news to features, reviews and interviews, plus acting as a mouthpiece for the trade across the food and restaurant business as a whole. Commenting on the launch, Founder Chairman of Cobra Beer and Prominent Asian Entrepreneur Lord Karan Bilimoria, says: “Curry Life Magazine has made a tremendous contribution to the Asian Food industry over the past decade and a half, and there is definitely a role for a similar, high-end all-encompassing magazine for

the Oriental food sector. I wish the new magazine every success.” Editor of Oriental Food Life, Syed Belal Ahmed, adds: “Our research indicates that there is significant demand for a publication which ties together the disparate segments of the Oriental food industry - spreading best practice and generally acting as a mouthpiece for the trade. “That is the role established by Curry Life in its own field and we see Oriental Food Life as performing a similar function.” For further details about Oriental Food Life please contact 020 8550 4179

Historic INDIA CLUB saved by campaigners Campaigners, led by notable names including novelist Will Self, Indian politician Shashi Tharoor and Cobra Beer Founder Lord Bilimoria, have succeeded in their efforts to keep the historic India Club in London. The iconic building, at 143-145 The Strand, is resplendent with authentic and perfectly-preserved décor from the Edwardian era. A proposed renovation to the surrounding Hotel Strand Continental threatened the closure of the India Club, including its lounge, bar and kitchen. Linked to Somerset House, the renowned venue served as the meeting place for celebrated Indian independence supporters throughout the 1930s and has been a meeting place for Indian

diaspora and international students throughout its history up to today. In response to the news that the venue had been spared renovation in a ruling by Westminster City Council, Lord Bilimoria, Founder and Chair of Cobra Beer, said: “I am delighted that there has been a just outcome.” “I first visited the India Club as a boy with my late father Lieutenant General Faridoon Bilimoria, when he was posted to the UK as a young colonel. Generations to come – both British and Indian – will be deeply indebted to those who signed Yagdar Marker’s petition and campaigned hard to save this distinguished building, its remarkable interior and the historical record it bears.”

An article in Curry Life about saving India club from developers

NEWS

Derby restaurateur fined for fake 5 star hygiene rating

Rushan Ahmed, a restaurant owner in Derby, has been fined and banned from running a company for the next 5 years after falsely advertising a 5 star rating in food hygiene in a local magazine. Ahmed, who owned the company Four Brothers and ran the Moza Derby restaurant, placed three adverts in a local magazine, C & C of Oakwood, claiming the restaurant held a 5-star rating. On the contrary, the restaurant had received a paltry rating of 1star in February, 2015 from the Derby City Council Food Safety Inspectors, which was later diminished to zero in July 2015, when no signs of improvement were found. The Derby City Council took Four Brothers to court in April 2016 and Ahmed pleaded guilty to the charge that his company engaged in unfair commercial practices. The company was fined £3171 and Ahmed was fined £1271. The company closed down in September 2016 as they were not making any profit. The Insolvency Service scrutinized the incident and made a disqualification order in June 2018 at Birmingham County Court. District Judge John Preston Musgrave ruled that Ahmed would not be allowed direct or indirect involvement in the promotion, formation or management of a company, without the permission of the court. The 31-year-old owner was also ordered to pay costs of £4231.62. Cllr Matthew Holmes, Deputy Leader and Cabinet Member for Regeneration and Public Protection said: “The Food Hygiene Rating Scheme serves 2 important purposes.The first is to help consumers choose where to eat out or shop for food by giving information about the hygiene standards in restaurants, pubs, cafés, takeaways, hotels and other places you eat, as well as supermarkets and other food shops.The second is to encourage businesses to work hard to improve hygiene standards and promote greater food safety. “This case shows that we will take action to protect consumers and the integrity of the scheme where businesses seek to gain an unfair advantage by misleadingly claiming a higher rating.” Dave Elliott of the Insolvency Service said: “A zero food hygiene rating should have rung alarm bells for Rushan Ahmed and forced him to get his house in order. But he decided to publish a bogus 5star hygiene rating designed to draw in business by making a false representation for commercial gain. “This ban should serve as a warning to other directors tempted to engage in unfair commercial practices and if you abuse your duties you could be investigated by the Insolvency Service and lose the privilege of being a company director.”

NEWS

Kneesworth restaurant Yuva Fine Fusion holds Bollywood bash Diners were treated to a spectacular evening with a Bollywood-themed night at a Bassingbourn-cumKneesworth restaurant, earlier in July. Yuva Fine Fusion Restaurant was praised for maintaining a five-star food hygiene rating for the 10th year they have been in business, which called for a celebration. The successful theme night was packed with mouthwatering food as performers danced to Bollywood beats in their vibrant costumes. The ambience was fun-filled and the staffs were warm and hospitable as they welcomed guests. The event was long due for the Cambridgeshire-based restaurant and manager Amran Hussain believes there couldn’t have been a better time to host the gala evening. “It was amazing, everyone was very impressed and we were pleased because this is something I have always wanted to do – to give something back to my customers, who really enjoyed it,” Amran was quoted as saying to a local news website. Yuva, which serves Indian and Nepalese cuisine, prides itself of a long-time sponsorship for Bassingbourn Cricket Club and is now keen to extend its support to other community activities. Amran further adds the restaurant is aiming to reach out to schools and donate raffle prizes and be part of other community events.

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WHAT’S BRITAIN’S BEST-SELLING CURRY? TELL US - and win a night stay for two at a Luxury Hotel in London with two tickets for Curry Life Awards & Gala Dinner Curry Life is on a quest to find Britain’s best-selling Curry - and you can help us with our search. All you need to do is tell us the top three selling dishes in your restaurant - and we will feature your responses in a publicity drive designed to raise the profile of the industry. The results will be announced in national, regional and social media ahead of this year’s World Curry Expo on October 7, throwing a spotlight on the growing popularity of Indian cuisine in the British culinary landscape.

THE FIRST ANSWER OUT OF THE HAT WILL WIN A NIGHT STAY AT A LUXURY HOTEL IN LONDON FOR TWO & 2 TICKETS FOR CURRY LIFE AWARDS Please complete the following simple form to enter - to reach us by NO LATER THAN 28th of September 2018. There are several ways to get the form back to us. 1. You can scan or photograph your replies and email them to us at info@currylifemagazine.com 2. You can post them to us at Curry Life Magazine, 23 Keswick Gardens, Ilford IG4 5NF or 3. You can WhatsApp to +447956 588777

Whichever method you chose please remember to give us all of the information below.

PLEASE CHOSE BEST-SELLING DISHES FROM HIGH STREET POPULAR IN ORDER n Korma n Tikka Massala n Zalfrezi n Rogan Josh n Madras n Bhuna n Dansak n Vindaloo n Dupiaza n Karahi n Balti or n Naga

1.............................................................................. 2.............................................................................. 3.............................................................................. NAME OF ENTRANT

WIN PRIZES

Restaurant / Takeaway name......................................................................................... Address............................................................................................................................. ........................................................................................................................................... .....................................................................................Post Code..................................... Telephone:......................................................Mobile:...................................................... Email:................................................................................................................................ Thanks for your participation. We will let you know the results ahead of the World Curry Expo at Royal Lancaster Hotel, London on Sunday 7th October 2018.

www.worldcurryexpo.com n www.currylifeawards.com

NEWS

Alnwick takeaway fined thousands for food safety violation

Mumbai Flavours in Narrowgate

Abdul Azad

In yet another case of food safety breach, a takeaway has been fined £8,000 for selling a curry with traces of peanut to an undercover council officer who while placing the order informed that she was allergic to nuts. The woman had visited Mumbai Flavours in Narrowgate, Alnwick and asked for chicken korma, specifying she was allergic to nuts, hence to avoid it as Abdul Azad, the sole owner of the company took the orders. This incident follows a sampling survey carried out by Northumberland Trading Standards last summer of Indian takeaways in the county to verify if nuts were included in the meals when the buyer specifically asked for them not to be used. Once the meal was provided to the officer, she informed him who she was and said the food would be tested. The Narrowgate-based restaurant pleaded guilty to placing food on the market which was unsafe and considered a health hazard for a person who has an allergy to peanuts, that may result in anaphylaxis, which can turn out to be life threatening. At Newcastle Crown Court, the restaurant was fined £8,000 and ordered to pay £1,000 costs after hearing that the woman was assured there were no nuts in the dish. But a detailed examination of the ingredients showed there were traces of it as the coconut flour used in the recipe had been made at a factory, which also handled peanuts. The court was also informed that the company has since introduced robust measures, including clearly marking the menu stating which dishes contain nuts and other allergens. Judge Sarah Mallett said: “There were traces of peanuts found in a chicken korma purchased by a trading standards officer who made a specific inquiry as to whether it would contain peanuts because, she stated, she had a peanut allergy. In deciding the level of fine for the firm, Judge Mallett added: “I must reflect the cavalier approach taken

by this business to the very serious and life threatening issue of allergens.” “Mr Azad was very frank in interview and he has now put measures in place. Mr Azad himself had not had any training, because he is not a chef, in relation to allergies. He took the view when someone says they don’t want peanuts in their food it means literally that, without realising anything associated with a piece of peanut could induce an allergy.” Councillor John Riddle, Northumberland County Council’s Cabinet Member with responsibility for Trading Standards, said: “We welcome this strong sentence from the courts which should serve as a warning to other establishments which flout food safety laws. “With around ten people in the UK dying from reactions to food every year due to undeclared allergenic ingredients or poor food preparation practices, this is an issue that every takeaway, restaurant and food supplier in the country has to make a top priority.” Philip Soderquest, Head of Housing and Public Protection said: “The judge was very strong in her comments, saying that the food represented a high risk to consumers and the approach of the restaurant in selling curries with traces of peanut, even though it was specifically asked for without, made them highly culpable in the circumstances. “This fine sends a strong message to the trade that the courts will take these issues very seriously. Caterers have to take issues around allergens seriously and consumers must remember to tell staff about their allergy when ordering food because even very small amounts of an allergen can lead to illness or even death in extreme cases.” “We are happy to advise business owners if they have any concerns at all. We would rather advise and support businesses rather than prosecute, but we will prosecute where the circumstances support it”

NEWS

Former restaurant owner slapped with sizeable fine for peanut presence in curry Former restaurant owner Abid Ahmed, 28, has been fined more than £1,000 after being found guilty of selling a curry containing traces of peanuts, despite the buyer explicitly asking not to use any. Ahmed, who is the ex-owner of Tandoori Hut in Hawthorn Road, Ashington, sold a chicken korma takeaway that contained peanut. Last summer, a sampling survey had been carried out by Northumberland Trading Standards of Indian takeaways to check if nuts were included in meals even when the buyer specifically asked for them not to be used. Northumberland County Council officials conducted an analysis of the meal and found the presence of peanuts, that too a substantial quantity - 13mg per kg, an amount which is unsafe for people who are allergic to peanuts. Nuts and peanuts are major cause of fatal

food allergic reactions that could lead to a severe reaction called anaphylaxis, which can sometimes be life-threatening. Ahmed was fined was fined £1,100, including costs for violating the Food Safety Act 1990 and Food Safety and Hygiene (England) Regulations 2013 laws. Pleading guilty to the offences, he stated he no longer ran the business and had taken up other employment. David Sayer, the council’s business compliance and public safety unit manager, stated, “Caterers have to take issues around allergens seriously and consumers must remember to tell staff about their allergy when ordering food because even very small amounts of an allergen can lead to illness or even death in extreme cases.” Customers who have purchased food that they are concerned about should call the Citizens Advice Consumer Service on 03454 040506.

Cabbage helps cut risk of cancer Eating vegetables like cabbage, broccoli and kale can help reduce the risk of bowel cancer, a new study has claimed. Researchers from Francis Crick Institute found that anti-cancer chemicals helps reduce inflammation of the gut and colon, thereby decreasing chances of colon cancer. The study, which was published in a medical journal Immunity, explained how cruciferous vegetables when consumed generate indole-3-carbinol (I3C), which has high health benefits. They studied mice who had a diet rich in green vegetables alongside mice that did not.The rodents that were fed a rich diet developed neither inflammation nor cancer whereas those without showed signs of gut cells dividing uncontrollably. “Even when the mice started developing tumours and we switched them to the appropriate diet, it halted tumour progression,” Dr Gitta Stockinger, from the research team, told the BBC. Dr Stockinger added, “We often think of colon cancer as a disease promoted by a Western diet rich in fat and poor in vegetable content, and our results suggest a mechanism behind this observation.” “Many vegetables produce chemicals that keep AhR stimulated in the gut. We found that AhR-promoting chemicals in the diet can correct defects caused by insufficient AhR stimulation. 'This can restore cell differentiation, offering resistance to intestinal infections and preventing colon cancer.” Dr Stockinger also believes the findings have become a “cause

for optimism” and adopting a diet with plenty of vegetables will mitigate the risk of cancer. She told the BBC: "A lot of dietary advice we're getting changes periodically - it is very confusing and not clear cut what the causes and consequences are. Just telling me it's good for me without a reason will not make me eat it. With this study, we have the molecular mechanisms about how this system works." She also added a word of caution, saying, "Make sure they're not overcooked, no soggy broccoli." It maybe noted that signs of bowel cancer include persistent blood in the stools, changes in bowel habits, such as going to the toilet more often and stomach pain, bloating or discomfort. Prof Tim Key of Cancer Research UK said there were plenty of reasons to eat more vegetables. "This study in mice suggests that it's not just the fibre contained in vegetables like broccoli and cabbage that help reduce the risk of bowel cancer, but also molecules found in these vegetables too.” "Further studies will help find out whether the molecules in these vegetables have the same effect in people, but in the meantime there are already plenty of good reasons to eat more vegetables.”

NEWS

Mint Caterers bags Hilton Hotels contract

Managing Director Salim Javed

A leading Asian corporate events and wedding caterers has signed a contract with Hilton Hotels Group across the UK. This deal will see Mint Caterers work with the chain of hotels across the country to provide bespoke catering and event management for a range of occasions, focusing mostly on small and big corporate events and weddings. Managing Director Salim Javed shared his excitement, saying, “We are delighted and looking forward to more events and catering opportunities with Hilton Hotels across the country.” “This will give us an excellent platform and a boost to our business,” the 47-year-old added. Following rounds of compliance test and rigorous audits to meet standards and match the checklist of the renowned brand, the team left no stone unturned to meet every requirement. The approval, which was formalised early July, saw the reputed caterers host their first event at Hilton Brighton Metropole the same month. Javed believes their previous work resulted

in the deal coming through. “Our past tie-ups played an important role in getting the Hilton contract. We have catered for events such as Curry Life Culinary Workshop networking dinner at the Radisson Edwardian Blue,” he said. “Prior to that, we have done events at Grand Connaught Rooms Holborn and also share association with Millennium & Copthorne hotels,” he added. Javed and his partner Safi-ul Alam rely on their core team of eight trusted members, who are not only experienced chefs and kitchen staff but also pillars of the organisation. In order to provide proficient service in big events, Mint Caterers easily scales up to a 50-60 member strong team. “Be it a wedding or a corporate event, everything is planned 3-6 months in advance, so that there are no glitches,” Javed said. “There is a huge responsibility that comes with big events but we are ready for the challenge especially after the enormous success at Hilton,” he added.

Restaurant boss fails to pay correct tax, banned for 9 years A former restaurant owner has been barred for nine years from forming a company after he concealed and suppressed sales figures to avoid paying correct taxes. Azam Ali was the sole director of Pabna Restaurant Ltd, which traded as an Indian restaurant in West Yorkshire’s Pontefract. Having started off as a family-run business by Azam Ali’s brother in 2006, it was taken over by Azam Ali himself in 2011 and converted to a limited company the following year.

In April 2017 the company entered voluntary liquidity having not paid the correct amount of tax. An investigation by the Insolvency Service found that Ali had suppressed sales figures, which indicates the company under-declared in order to reduce its tax bill. Ali did not dispute the findings and as of 28 June 2018 he is banned from directly or indirectly becoming involved, without the permission of the court, in the promotion, formation or management of a company for nine

years. Lawrence Zussman, deputy head of investigations for the Insolvency Service said: “The majority of businesses comply with statutory legislation. However, some companies fail to do so and deliberately underpay their taxes. “The ban of Azam Ali demonstrates our determination to clamp down on those directors who avoid paying the correct levels of tax and we will levy hefty periods of disqualification whether they cooperate or not.”

NEWS

Chefs and restaurateurs learn recipe for success at culinary workshop

By Ritika Gupta

The canapés and drinks were flowing freely as guests started trickling in. They exchanged pleasantries with one another followed by a short chat, lots of laughter and some more smiles. The FIFA World Cup finale between France and Croatia was an exciting one with the French proving their prowess to become two-time World Cup Champions, with a 4-2 win. The restaurateurs, chefs and managers who had gathered thoroughly enjoyed the

The stage is set. All eyes are on the field. Energy and enthusiasm fills the air. While the grand finalé of the FIFA World Cup is underway in Moscow, Curry Life’s signature annual Culinary Workshop was set to begin in few hours. They put those hours to good use – hosting guests to watch the match on the big screen at the chosen venue – Radisson Blu Edwardian.

At the Top Table, the UK's food and hospitality industry experts who made presentation at the Culinary Workshop. (In photo from l-r) Gillian Moore, Mo Gherras, chef Mark Poynton, Chef Dominic Chapman, Jack Cook from Walter Rose and son and Chef Rupert Rowley.

NEWS match. While many lauded France for their success, few were left feeling heartbroken for Croatia. The mood changed quickly as excitement piled up for the rest of the evening. The 6th edition of the event, organised in association with Just Eat, was followed by a networking dinner for curry chefs and restaurants managers across UK. This culinary glory saw nearly 150 guests from all across UK and a range of Michelin-starred chefs and other recognised personalities from the food safety and catering industry, sharing the stage and tips for better restaurant management, the theme being “Consistency and Quality is key”.

Syed Belal Ahmed

The Show Begins Leaving behind Brexit talks and the World Cup joy, the attendees waited patiently for the workshop to commence. The event kicked off with a short introduction from Curry Life Editor Syed Belal Ahmed. He thanked everyone for making it to the event and was praised in return by Gulliver Seth, Food Safety Manager, Just Eat. industry get together in a room and start to share best practice and I’m really looking forward to seeing what’s going to come out tonight,” said Seth. Seth has also been working alongside the Food Standards Agency with the government. “I’m very fortunate that I’m allowed to work alongside the government and what I’m trying to do is represent the voice of the independent restaurant owners. I’ve worked for family run restaurants for most of my life, been lucky to be a key stakeholder through Just Eat in working with the government on regulating our future but I’m really keen to hear everyone’s thought tonight,” he added. After a brief overview, he passed on the baton to Dominic Chapman, a Michelin-laureate chef. Chef Dominic, who now owns the marvellous Beehive Restaurant in Berkshire, worked as a head chef at The Royal Oak, earning Michael Parkinson’s pub and restaurant a Michelin star, three AA rosettes and a 6/10 rating in the Good Food Guide during his seven-year stint.

Gulliver Seth, Food Safety Manager, Just Eat

“It’s great that Curry Life has put together this show. I love it when the best heads in the restaurant

NEWS

From left: Mo Gherass, Gillian Moore, Dominic Chapman and Jack Cook

The combined force came up with a brilliant a 12-slide presentation asking tough questions, helping participants reflect on their potential. Questions such as “If your business closed tomorrow how many people would genuinely miss it” and “where do you want your business to be in 5 years time?” was deep enough to get the audience thinking. This exercises was carried out for restaurateurs to understand the bigger picture than just blindly take the plunge. Another pertinent question from Gillian -- What is quality and consistency and what effect would it have on your business if

Butchery Demo Chef Dom, as he’s lovingly called, was accompanied by his butcher Jack Cook of Walter Rose Butchery on stage as the duo enticed the audience with their knowledge of various meats and cuts. “It is an absolute honour to be here for this culinary workshop. It was amazing to chat with few of you guys about curry… it is one of my favourite foods,” Jack says. Jack, who is a part of the family run business, says he was interested in butchery right from his childhood days. “Every

Mahtab Chowdhury asking qyestion

BCA leaders

evening after school, I would hang around farm and store and that’s how I got interested.” Jack performed a live demo examining various kinds of chicken available in the supermarkets and importance of organic and free-range chickens. He then moved on to different parts and cuts of lambs. Just as much as Jack was excited to share his knowledge about the variety of meat, the audience was thrilled with his skills at the knife. The show could have gone on but there was much more planned for the evening.

they’re missing -- got the participants excitedly exchanging what they think of good quality, bad quality or being consistent and maintaining standards or just being mediocre. While the participants silently reflected on the questions poised to them, Moore summed up the segment saying, “Keeping the same standard all the way is crucial. However, what you need to bear in mind is if your quality is good your business will increase and so will your costs. If you have a high quality restaurant with nobody coming through the door it is not going to help. Therefore, you’ve got a lot of engineering to do.” By now, everybody in the hall was contently engrossed in the workshop.

Shared dais The other presenters for the evening were Gillian Moore, Hospitality Consultant and Training Expert; Mo Gherras, Operations Director, Global Food & Beverage Management Services Ltd; Chef Mark Poynton and Chef Rupert Rowley, Executive Chef and Director, Rowley’s Village Pub and Restaurant.

Allergen alert! “Does your staff know the main ingredients in each dish?” was a crucial question which got some from the audience exchanging whispers, going by the repercussions restaurants

NEWS faced in the past due to nut allergens. “Because in the past allergens have caused deaths, it has become a legal obligation now to know each and every ingredient of a dish,” Chef Mark Poynton explains. “When we are talking about product knowledge, we have to know exactly what all is there in the dishes, be familiar and adhere to allergen laws. As hospitality staff if we don’t know what it is, that can be a big problem,” he added. “You need to know the product from start to finish -- does it have gluten, does it have vinegar, does it contain lupin, does it have any diary components. If we can’t tell the customer, then we can get into big trouble. So, its not anymore just about the product knowledge – whether it’s a chicken dish, or it’s a lamb dish, there are so many other questions that have to be answered.” Elaborating further he said, “The main thing is when you write a menu as a chef, or as a restaurateur, you need to be able to tell your staff and customers not only what’s in the dish but also where the dish comes from, where the product comes from, and

Certificate recipient are: Imam Uddin - Bengal Village, Brick Lane Chef Herok Uddin - Chilli’s, Weymouth Chef Syeduz Zaman Kamran - Ozmi Indian Eatery, Warrington Chef Jaman Ahmed, Manager: Belal Ahmed Ray - Ely Spice Chef Abdul Hay - iNaga Restaurant, West Wickham Chef Abul Monsur - Taj Cuisine, Chatham Chef Syed Zohorul Islam - The Capital, Durham Abdul Ahad - City Spice, Brick Lane Chef Selim Javed, Mint Catering

From l-r) Gillian Moore, Chef Rupert Rowley., chef Mark Poynton, Chef Dominic Chapman and Syed Nahas Pasha

Know your wine

the due diligence that comes with that dish.” Taking over from Poynton, Chef Rupert Rowley shared a smart trick on writing menus, “It is crucial to have interesting descriptions for food items. You have to write it in a way you want your story to be told and why it made it to your menu – facts that’ll make your customers want to try it. Something smart that I follow in my menu is place the dishes I make the most money on higher up as people tend to pick the first few things. So I put more effort in making them more interesting, which I think is good business sense to do that.” He continues, “I personally keep my menus straight forward to the point. You don’t want too much right from where the chicken was born, who his best friend was… You’ve got to keep it crisp. But give the necessary information – the farm it’s sourced from, important information like allergens etc. Last, but not the least, check for spelling errors, use of font style and legibility.”

Confident about his wine and drinks, Chef Poynton finds it impractical that one person knows everything about the wine and alcohol to go with the food, while the other staff has no clue. “At Indian restaurants, a lot of staff don’t drink but that doesn’t mean they shouldn’t know about the product they’re serving. We can train everybody in this so that everybody knows every part of every person’s job. That makes it easier for all of them to say what’s in a particular dish and what drink to recommend with it.” “The training should focus on what we can drink and what we can’t drink with different kinds of food. It’s not about knowing all varieties, it’s about but understanding which one and why. For example, a lot of red wine doesn’t go well with curry. It’s too high in tannin and too dry as well, so it doesn’t work very well. You want sweet slightly acidic white wines.” “Wine from Alsace would be the best bet, I’d say. Some of the white wines from France, German and Switzerland have a high level of acidity and sweetness which goes very well and counter balances hot curries,” he points out. After a sumptuous meal, one may wish to skip dessert and instead follow it up with a good cup of coffee or tea. Simple innovations like fresh mint tea can do the trick, giving your restaurant a solid 10 points. Investment in a good coffee machine can up your restaurant standard.

NEWS

Customer feedback and satisfaction survey

Top Ten Tips from the event • Heating and lighting: Well-lit restaurants look

The team should be confident enough to recommend items from your menu and that can only happen if they have tasted various dishes from the restaurant. “From my experience, always let your staff members have the food you’re selling. We’ve had this sort of arrangement where every member of staff gets to eat in the restaurant for free on a weekly basis. They can try anything they want from the menu, how many ever courses they’d like and share their feedback – so the staff acts like a customer and they get to understand the customer point of view.” The speakers also pointed that customer satisfaction survey was noted to be lacking in some restaurants. “Little conversations make a difference. That’s a satisfaction check. When customers come to you for a really nice meal they want to engage, they want to know more, they want to talk to your staff, want to convey how much they enjoyed the dish. Also satisfaction checks allow you to understand whether your food has been enjoyed or people are just showing up and eating it.”

• • •

• •

Prize presentation

•

SHORT TAKES

Syed Nahas Pasha, editor-in-chief of Curry Life ended the event with a presentation of certificates and gift hampers for restaurateurs. The presentation was followed with a three-course Indian meal, courtesy of Mint catering. Imam Uddin of Bengal Village, Brick Lane was over the moon when his name was announced for the prize. “I wasn’t expecting it, so that just doubles the joy. It’s a great feeling when your work and effort gets recognized. You know that you’re definitely doing things right,” he says, adding. “The event was spectacular. I have attended many workshops before but this one was very interesting.” Chef Herok Uddin of Chilli’s Restaurant thanked the organisers for the event and the accolade. “I appreciate the recognition and the initiative by Curry Life. The networking event was good with a spectacular line up of chefs. They shared some very tips and it was great listening to them,” he says.

• •

•

inviting and moderate to warm heating during winter makes it feel cosy. Music all the way: Always play good music, not too loud though. It should be appropriate to create an ambience, even if the restaurant’s not too busy. Fragrance: Have a neutral smell at your restaurant – it should not be over smelling of curry or any other pungent scents or room fresheners. Well set: Ensure that the table settings are uniform – cutlery, glasses, clean tablecloths, white wine and red wine glasses – or if its not meant to be there, it shouldn’t be there. Wine shine: Suggest White Alsace Wine as it goes well with Indian Curry and you can never go wrong. Squeaky-clean Menu: Ensure that the menu is clean, not greasy. Should not be repetitive as “less is more”. Very unacceptable if pages haven’t been changed for 2 years. Standing straight: Wobbly table legs are a big no. If you’re the manager always check the chairs and tables – if there’s a problem following quick ticks like put a paper or maybe cork so it balances. Out of the way: Areas of congestion – some restaurants have trolleys, so keep the way clear – you’ve got hot food… you’ve got sizzlers Dashing décor: Should represent the restaurant and personality of the restaurant. Many of you have beautiful restaurants but you’ll don’t think about the art, or the heritage of your food and background. It’s important to have it on your wall and reflect and be proud of it. Loo blue: As important as good your restaurant is. Ladies you need big mirror, good lighting, check it every hour – every ½ hour during busy or peak times.

Pasha Khandekar, Former BCA President

Jack Walter Rose, Renowned Butcher

“Curry life is doing a brilliant job, having said that there should be more such events, and should involve staff as well and not just chefs.”

“It is an absolute honour to be here for this culinary workshop. It was amazing to chat with few of you guys about curry…it is one of my favourite foods.”

Seth Gulliver, Food Safety Manager, Just Eat

Chef Dominic Chapman, Owner, The Beehive Restaurant

“I’m very excited about the line-up of speakers as we really do have the best of the best in this room tonight. Twenty years in this industry is never enough - if I can come away learning more tonight, it’s going to be splendid..”

“It was a wonderful event and I think the theme “Consistency and quality in running a restaurant was well covered.”

Bazloor Rashid MBE, President UKBCCI, Former President of Bangladesh Caterers Association (BCA)

Mo Gherras, Operations Director, GFBMS

“It is very important to have such events as it clears doubts chefs have and also equips them better and helps them remain updated with trends.”

“There is an increase in the number of attendants every year no doubt, and the scale of the show just gets bigger. “

CURRY LIFE CULINARY WORKSHOP - CURRY LIFE CULINARY WORKSHOP -

All the trainers

Chef Abul Monsur - Taj Cuisine, Chatham

Chef Syeduz Zaman Kamran - Ozmi Indian Eatery, Warrington

Chef Abdul Hay - iNaga Restaurant, West Wickham

Abdul Ahad - City Spice, Brick Lane

Imam Uddin - Bengal Village, Brick Lane

Chef Herok Uddin - Chilliâ&#x20AC;&#x2122;s, Weymouth

Chef Syed Zohorul Islam - The Capital, Durham

Chef Selim, Mint Catering

Chef Jaman Ahmed, Manager: Belal Ahmed Ray - Ely Spice

- CURRY LIFE CULINARY WORKSHOP - CURRY LIFE CULINARY WORKSHOP

Team from JUST EAT

Guests

Guest restaurateurs

Guest restaurateurs with Curry Life editors

Brick Lane boys

Guest restaurateurs with Social Media team

Chef Selim with restaurateurs

Chef Syed Zohorul Islam - The Capital, Durham

Media team and guests

Abdul Ahad from City Spice with his son

Abdul Muhaimen

INTERVIEW

Abdul Muhaimen

MAkES A MARk Branded as the King of Brick Lane, City Spice’s young aspiring entrepreneur Abdul Muhaimen is no ordinary youngster you’ll meet. Alongside his father Abdul Ahad, this confident 18-year-old not only assisted in drawing up an exclusive vegan menu, but also established an impressive website and booking system for the restaurant. City Spice, with its prominent corner position in Brick Lane, is a 110-seater restaurant, serving a combination of North Indian and Bangladeshi

non-vegetarian food. But what has caught everyone’s fancy is their recently launched vegan menu. A topper in academics with proven business acumen, Muhaimen is all set for his undergraduate course in Economics but promises not to compromise on his work along the way. Curry Life caught up with this young talent for a chat on his ambitions, food and future in the restaurant industry.

Here are excerpts from the interview:

of a trend now, a fast-catching fad. People are more health conscious and it works for us. We launched a separate 14-recipe vegan menu in January this year.

On City Spice as a brand: It is a 25-year-old restaurant, which my father acquired in 2015 as we had grand plans. What followed our acquisition is marvellous. We have received a multiple string of awards and accolades, including some from Curry Life. This has solidified our brand as the “King of Brick Lane” and “Prince of Brick Lane”.

On the reason behind the vegan menu: Innovation is key and that’s what got me exploring and thinking. The idea of starting a vegan menu struck us in November 2017 and we started work on it right away. In a couple of months, we got a fullfledged vegan menu ready with the help of Michelin-starred chef Rupert Rowley, and there was no looking back.

On the competition considering City Spice is located in the heart of Brick Lane: We are constantly looking at new and

On the best dish of the vegan menu: Our flagship dish is the Shahi Sahakari Thali, which comprises of a mixed vegetables, Bombay aloo, begun daal gatta, chapatti, rice and sundries -- all for £14.95. This hearty, king-size meal is successful in making you feel royal all the way.

innovative ways to stand out from the rest. Over the last three years, we have established regular clientele and a reputation to live up to. For example: The vegan menu was an innovative concept. It’s been over six months since its launch and Inshallah doing very well. People around us have tried to emulate the concept.

On staff training for vegan food: Staff for the vegan food is the same or else there would be chaos in the kitchen. We already have very experienced chefs and staff, and in no time they picked up the new vegan menu.

So, does that make you feel you are going to lose out: Not really, that just makes me up my game. And, we know we are the best. So if someone is copying us, it makes us feel our idea is a success and we are the trendsetters (he chuckles). On a more serious note, we are confident of our quality and service, so not going to lose customers.

On daily challenges in the restaurant: Joining City Spice at the age of 17 is no joke. Restaurant industry can be taxing – meeting customers everyday, living up to expectations of previous clientele, managing the kitchen, checking on supplies, managing the staff – is all hard work.

On the vegan menu: Gone are the days when people ate or preferred vegan food solely for religious and cultural reasons. It has become more

INTERVIEW

On your role model: My father has been my biggest role model and inspiration. At the age of 14, I started off at a restaurant my father had an interest in, in Kent. While my other friends were working in other stores and chains, I knew from the beginning my future was in this industry. My father constantly threw challenges at me and I had to figure things myself. On balance between work and study: I am looking forward to my undergraduate course. I previously studied Economics, Maths and History and I’m glad I’m able to pursue Economics further. Where work is concerned, I have always maintained a balance between the two. My dad is very supportive in everything.

On the restaurant review and feedback: Social media is crucial. One bad review, or a small error can ruin days of hard work. I personally handle all the social media pages and look into reviews regularly. I have designed the restaurant website and booking system on/by my own. I like to keep myself updated with technology.

On his favourite past time/hobbies: If you don’t find me in the restaurant, there are three other things I absolutely love doing - computer programming, reading books on entrepreneurs and business achievements and working out in the gym.

On his favourite cuisine: Without bias, it has to be Indian food. Otherwise, I quite enjoy Turkish food and steaks as well. On his favourite movies: It’s got to be ‘The Godfather’. I enjoy that genre of movies. On what keeps him going: I love challenges and that’s what keeps me going. Doing new things is integral to what I become. 30

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Feature

THE POWER OF

SOcIAL MEDIA

“

This is a huge opportunity for curry restaurants

lthough it’s currently a difficult time for the restaurant industry as a whole, a huge opportunity has recently presented itself for independent restaurants, particularly within the curry sector! As consumers are becoming more discerning, they’re increasingly favouring freshly prepared, high quality food and a personal service when they’re choosing a restaurant to dine in. A restaurant doesn’t necessarily have to be the cheapest to attract customers, but instead has to show diners that they offer great ‘value’. Our social media partner, Really Social, has been working closely with a number of our clients to help them stand out in the local area, and to entice potential customers to branch out from big chain restaurants and dine in more local, independent ones instead. Social media is an easy, efficient and cost effective way to show off to potential customers about the quality of your restaurant, demonstrating what you offer that’s better than your competitors. ‘Many large restaurant chains fail to make their own sauces, use pre-prepared foods and offer generic menus so we do really need to shout about it when a local restaurant is doing things right’ stated James from Really Social.

”

At a recent culinary workshop, it became evident that focusing on high quality produce can help to quickly and efficiently drive sales for a curry restaurant. We also learnt how selling herbal teas or freshly ground coffee is a very simple way of increasing revenue per head, and social media is the perfect way to quickly tell potential customers about everything you offer. Targeted advertising on Facebook and Instagram also allows you to reach thousands of people, who are in close proximity to your restaurant, in a very cost effective way. Really Social’s team work with a large number of restaurants, where they showcase images of their enticing looking curry dishes, their chefs cooking in the kitchen and many more images, which they use to persuade the local community to dine at that restaurant. Jamal from Shozna Restaurant stated ‘We take great pride in the high quality of our ingredients, always choosing top produce to ensure we’re serving the very best flavours to our tables - it’s important people know this’. To find out how you can target people near to your restaurant call James on 01733 806 404. Our special Curry Life package starts from as little as £37.25 per week plus VAT.

REVIEW

GIN AND TURMERIC W

hen business partners Monjur Choudhury and Monsoor Chowdhury bought a flailing local restaurant five years ago, they realised that they needed ‘something different’..’ ’a spark’.. to turn round the fortunes of the eatery in Bishops Stortford. They’d done their research and knew the area was ripe for a high-end Indian restaurant but also understood that, if they wanted to attract customers from further afield, they needed something special to set them aside from the typical, run-of-the-mill Indian diner. And so Zara Indian Dining was born with the aim of offering customers a blend of traditional and modern, innovative dishes - plus an imaginatively stocked bar, including 150 different types of gin, topped off by a gin garden. So how have they succeeded in these aims? Based on the award they won for best regional restaurant in last year’s National Curry Awards, it looks like they’re well on course - but the ‘proof of the pudding is in the eating.’ So we took a look at Zara on a typical Friday evening to see if all their hard work, and hundreds of thousands of pounds investment, has paid dividends. First impression of Zara was that you were entering the relaxed, welcoming atmosphere of a classy modern restaurant, without any of the stereotypical Asian music and flock wallpaper. Monjur Choudhury

REVIEW

Customers were sitting and chatting in the bar area, having a pre-meal drink, served by attentive staff, who clearly had a firm knowledge of the vast variety of gins and other drinks on offer. A bit like the Tardis in Dr Who, the restaurant then opens out from the bar into a deceptively large eating area, where first sight of the menu lives up to the boast of offering ‘greatest hits’ like Chicken Madras and Prawn Dansak, along with ambitious modern takes on dishes such as Lamb Tikka Korai and Tandoori King Prawn Massalla. Having whet our appetite with a couple of cocktails from the Budha Gin Garden, we set about sampling some of the traditional and new dishes on offer. For starters, the clay-oven cooked mixture of grilled chicken, lamb, seek kebab with king prawns was a meal in itself, even without the accompanying array of bhajis, samosas and papodoms. The Chicken Tikka Massala and Chicken Byriani we ordered for our main mains were also ample, well cooked and beautifully spiced. Feeling an obligation to try out some of the more modern fare on offer, we also found the Lamb Dosa (spiced lamb with crushed potato and fenugreek, wrapped in Indian flatbread) to be a real winner.

All of the dishes were served by attentive, clearly welltrained staff – who not only got all of the orders right and on time, but also met a range of requests for different spicing levels for various dishes with courtesy and good humour. As Monjur Choudhury puts it: “You don’t just need to be good in this competitive business. You have to offer something different that appeals across the board, from younger age groups looking for a good night out to the more traditional Indian diner interested in their favourite dishes. “It’s by meeting these modern needs in an atmosphere of an elegant restaurant that we think we have hit on a recipe for success. The feedback we are getting from customers – not just locally but from further afield in Essex and Hertfordshire - is that it’s proving a popular blend.” Judging by our experience, Monjur’s and Monsoor’s attempts to spice things up in Bishops Stortford – by ensuring change is accompanied by quality in all the key areas – is very much along the right lines. Zara Indian Dining, 24 Hadham Road, Bishops Stortford, CM23 2QS Tel 01279 507777/658888 Email contact@zara-dining.com

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FEATURE

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For a long time, Curry Life readers have been demanding for an article to be published in Bangla. Hence, we are now publishing an article on food in every issue from the top Bangladeshi Food & Lifestyle magazine CANVAS. In return CANVAS magazine is publishing interesting features from Curry Life for their Bangladeshi readers. In this issue we have included a feature on the benefits of eating the popular Bangladeshi vegetable Lau (Bottle Gourd).

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FEATURE

BRITISH CURRY

DELIGHTS TURKISH CITIES Located in the picturesque town of Marmaris, Taj Mahal is an 'authentic Indian restaurant', serving British Curry, co-owned by Bradford-based Ismail Raje and Durmus Demir from Turkey. Curry Life Editor in Chief Syed Nahas Pasha speaks to both business partners about their 23 years journey.

Statue of Kemal Ataturk in Marmaris

s your holiday an ideal one without the British curry? Not really. Landing in Marmaris, a Mediterranean resort town along the Turkish Riviera, the soothing sea and beautiful beaches, I realised I was proud of my pick for a perfect getaway. My next thoughts: food. Trying local cuisines is my favourite thing when I’m on a holiday. But this time, the busy streets with British tourists piqued my curiosity, which led me to Taj Mahal, an Indian restaurant serving the British style of curry, owned by a British-Asian and a Turk. Ismail Raje, the restaurant owner welcomed me with warmth and enthusiasm, just like he did with every other guest visiting the restaurant. Having donned multiple hats -- as a curry chef, a tandoor specialist, a pizza professional, a manager and owner of restaurants in the past, this 67-year-old is confident he is on top of his business. His current venture came with its own set of challenges, which Raje believes he sailed

through courtesy of the solid 23-year-old partnership he shares with Durmus Demir. Raje, who resides in Bradford, UK, moves base to Turkey for the months from AprilOctober to give time and attention to the restaurants they jointly own. In the Marmaris restaurant alone, which opened second i.e. a year after Kusadasi’s (1996) success, they serve up to 400-500 people in 4 hours everyday (7.30 to 10.30 pm being the busiest). The restaurant usually goes quiet during winter months but business is brisk from June to September. “We are among the top 3 restaurants in Marmaris. There are few other Indian restaurants, but none as good as us,” says Raje. Raje and Demir have also opened three other branches in Turkey going by the same name, Taj Mahal – Kusadasi, Icmeler and Didim. They also boast of a joint venture with Indian Express at Atartuk Airport, to whom they supply their food.

FEATURE Restaurant Roots

London Memories

It was some common connections and a phone call that made Ismail pack his bag and set off for Turkey. For Demir, meeting Raje was a “coincidence” and one he truly cherishes. “We had a common friend in England who put us in touch in 1996. He knew I was planning to get into the restaurant business but I hadn’t had a single Indian meal in my life,” recalls Demir. “Nonetheless, I was very sure I wanted to start an Indian restaurant. But I wasn’t looking to get a chef from India. I knew we’d be serving world travellers mainly British tourists, so it had to be a chef who could cater to the English taste. That’s when I approached my friend,” says Demir. Both of them had the same goals and aspirations in life that brought them together. “When we were introduced – chef and I had a telephone conversation for 15 minutes – and as we put the phone down, he was determined to come over. When he was here, we chatted, had a meal prepared by him and we became partners,” he laughs.

Reminiscing the good old London days, Raje says, “That place has a lot of memories. I have lived and worked in different parts of London and it is very close to my heart. I worked in many renowned restaurants in London - Standard Restaurant in Bayswater, Khan restaurant in Kensington and Diwani-e-Aam in Wembley to name a few.” Raje has also had the privilege of working with the renowned restaurant owner Musa Patel of the Clifton’s in Brick Lane. “Those were fun times. On Sundays, I used to work in Petticoat Lane, selling leather jackets which a friend would get from small manufacturers and factories in Cannon Street, Commercial Road and Bethnal Green, Mile End, Brick Lane.” “Every Sunday we used to go to Piccadilly Circus-Leicester Square and watch an Indian film – Kabhi Kabhi, Khilona, all sorts of movies – followed by a sumptuous dinner in Southall’s Shah Jahan or Shahi Naar. Their kebabs were the best,” Raje recounts his Sunday ritual. Like many in the restaurant industry, his too was not a rosy start. “When I started in Standard restaurant in Bayswater, I used to wash dishes, peel and cut onions, chop tomatoes and mushrooms. It was a difficult time. I knew the chef ’s job, but was not accepted - people thought I was there illegally,” he says. “But you do meet good people. I trained under Chef Qadir, who is now working in one of the Taj hotels in Mumbai. He had also brought Bollywood stars Dilip Kumar and Waheeda Rahmen to the restaurant. We used to start 11am to 2.30 pm and again from from 4 pm to 11 pm. That was my daily routine,” he adds. Stepping into the next phase of his life, Raje believed that the leather market was a business idea worth pursuing, considering he had some experience in it and was ready for the challenge. However, things didn’t go as planned. “I got married and moved back to Bradford and started my own business. I was selling leather products such as boots, jackets and bags to Selfridges and Harrod’s until 1980. The recession period was harsh and in 1981 I was bankrupt. I lost every penny and had to start from scratch.” Not somebody who’d give up hope easily, Raje, who originally hails from the Indian state of Gujarat, was determined to give it another shot. Little did he know that would give rise to the opportunity of his life.

Ismail Raje and Durmus Demir

“I can still remember, a week after our opening, we couldn’t cope with the number of people waiting to be served. It was a very big success. People loved the food. We did have some trouble but people appreciated our food and service. Tour operators wanted to organise curry nights, while pubs wanted to stock our food. People waited for about an hour to get a table,” the guide-turned-restaurateur says.

Curry, A Clear Winner As a tour guide, the most frequent question Demir was asked by holidaymakers was: ‘Where can I get Indian food’, ‘Good Indian curry’, ‘Decent Indian curry’ and so on. There were few, but none were good, he thought to himself. “In hindsight, I had

FEATURE

a feeling that my career was coming to an end as a tour guide and I want to do my own business. I could think of myself as a restaurateur,” he says. “On the other hand, Chef was bored with his takeaway business and was looking for a new challenge, perhaps starting a new curry restaurant. And I was in a similar situation, just in a different country,” he adds. The decision wasn’t an easy one. “Many people I met warned me the chef might go away after a while. But I had faith. In my heart, I felt he was the right guy. On his arrival in Turkey, I picked him from the airport early in the morning and got him home. After a short nap, he asked to go into the kitchen and started cooking right away.” The table was laid with Karahi chicken, Basmati rice, chapatti and Demir invited everyone – his wife, mother, father, brother, sister, about 10-15 people to taste the meal. They all had never tasted Indian food. After the meal, Raje and Demir were sure it was a good start.

Supplies and Staff Another major challenge Raje pointed out was supplies. “There are no Asian shops here. You cannot even buy popadums or any spices for the matter. So most of my supplies come from UK or we grow it locally,” says Raje. Elaborating further, he says, “For bulk imports, a lot of paperwork is required which leads to red tape. Customs duty is the biggest problem as we need to bring in large quantities. But my business runs only for 6 months. And it is not feasible to book one container of spices and raw materials as they go bad because of the weather and does not taste fresh if stored for too long and then used.” “I land up paying a lot of money at the airport but it still makes sense to get the raw materials (except meat) from there with me or anybody else travelling and prepare everything fresh here,” he adds. “We grow our own coriander and chillies. We have asked a Turkish lady to grow it locally for us and we take it from her. Something as basic as chilly is grown from seeds and plants imported from India. Getting things like Basmati rice, mango chutney or mint is also a task.” Talking about staff problems, Raje opines, “It is difficult to find people, train them and keep them interested in the job. There is some similarity in the food, but it’s still very different.”

Bridging the Gap Managing staff in a restaurant never comes easy. For Raje, the task was tougher. Of the 6-7 staff in the restaurant kitchen, he is the only Indian and has trained them all. “When we started off, I was the tandoor specialist, the curry chef and the overall cook. I used to take orders and I also served the food. Why? The waiters didn’t know what Tikka Masala was and what’s the difference between Korma and another dish. They didn’t speak English and I didn’t know Turkish, so it was difficult to communicate,” he says. To this, Demir adds how a mere mention of an English word like ‘egg’ would leave everyone baffled, let alone getting names of dishes right. “The tray full of food was ready but we had no clue which one was what. The staff had to be trained from scratch – right from putting stickers with names of dishes and presenting it with a green chilly for vindaloo, cucumber for madras, to distinguish it from one another – all these tricks worked,” he says. “But we picked up very rapidly. In 2 weeks time, it turned into a fully equipped restaurant. We opened our first restaurant in Kusadasi in 1996 and the journey so far has been special,” he adds.

Looking Ahead With tourists from across the globe – Canada, South Africa, UK, India, Pakistan, UAE and Bangladesh – both Raje and Demir feel nothing is more satisfying than seeing happy customers. “I am saying this with my hand on my heart - I love my business. This is like my Mercedes, my Rolls Royce. I ensure that every table is happy and every customer satisfied,” says Raje as Demir agrees. On expansion plans, Raje responds, “I am confident of selling my product all over the world. Even if somebody from the sales team of Turkish Airlines or Indian Airlines wishes to connect, we are ready to supply them. We can do bulk as we have the capital and resources.”

“SOCIAL MEDIA HELPED MAKE MONDAY THE BUSIEST DAY OF THE WEEK.” MAHBU, THREE SPICES RESTAURANT

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COBRA NEWS

Lord Bilimoria appointed Patron of Enterprise Educators UK Lord Bilimoria, one of the foremost champions of entrepreneurship in the UK, has been appointed the Patron of Enterprise Educators UK. The Cobra Beer Founder is also Chair of the Advisory Board of the Cambridge University Judge Business School and Chancellor of the University of Birmingham. Lord Bilimoria regularly addresses audiences of undergraduates and budding entrepreneurs to share his experience of starting up, securing funding, and building a strong brand from scratch, drawing from his experience establishing Cobra Beer as one of the UK’s favourite consumer brands. Lord Bilimoria is also the Bynum Tudor Fellow of Kellogg College at the University of Oxford, where he regularly meets with and lectures students on creativity and entrepreneurship in business, as well

Cobra Beer Gluten Free launched in Asda and Ocado Cobra Beer launched its first gluten-free beer this month, with Cobra Beer Gluten Free now available in supermarkets across the country. Cobra Beer’s innovative gluten-free product will be available to buy in-store and online in Asda stores and through online grocer Ocado. The Coeliac UK-approved beer is virtually indistinguishable from the original, giving those who have never tried it the chance to taste Cobra Beer for the first time. Free-from foods are fast becoming an essential item in supermarkets’ ranges, with researchers Kantar Worldpanel observing a 36 per cent yearon-year rise in sales of free-from products in 2017. Meanwhile, Cobra Beer plans to roll out its Gluten Free beer across restaurant and trade customers from next year. Andy Runcie, Head Brewer at Cobra Beer, said: “Our Gluten Free brew is an unbeatable beer in smoothness, flavour and quality. It is a beer that we hope everyone can enjoy; a fine beer of the same great quality as our premium product range but Gluten Free.”

as the vital contributions of international students to the UK. He was decorated with the award of Commander of the Order of the British Empire (CBE) in the 2004 Queen’s Birthday Honours and was appointed an

independent crossbench peer in the House of Lords in 2006. Lord Bilimoria will speak at the next International Entrepreneurship Educators Conference, IEEC2018, in September.

Cobra Beer Founder named among the ‘100 Most Influential in UK-India Relations’ at the launch of UK-India Week in June. The list includes many others who are well-known – whether in arts, culture, politics, research and public life – for elevating ties between the UK and India and helping bring the two countries closer together. Deputy Mayor for London Rajesh Agrawal, Liberal Democrats Leader Sir Vince Cable, Baroness Verma, and broadcaster Anita Anand also featured on the list. Indian-born Lord Bilimoria founded Cobra Beer after arriving in the UK as an international student in the 1980s. Cobra is now brewed in the UK, Belgium and has a joint venture with Molson Coors India. He became the Founding Chairman of the UK-India Business Council and was also appointed President of the UK Council for International Student Affairs, representing the 430,000 international students in the UK including 16,000 Indian international students. He was named in recognition of his influential role in politics and public life, which he has used to campaign for closer economic and trading ties between the historic partners.

Lord Bilimoria, Founder & Chairman of Cobra Beer, has been named among the most influential figures in UK-India relations,

WINNER OF 101 GOLD AND GRAND GOLD MEDALS AT THE MONDE SELECTION AWARDS SINCE 2001

Cobra Beer has been awarded 7 gold and Grand Gold Monde Selection Awards 2018

Cobra Beer has been brewed smooth to be the perfect complement to all food types Call your Cobra Beer Sales Manager or Head Oï¬&#x20AC;ice on 0207 788 2880 to find out more

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