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CONTENTS Britain’s best celebrate Curry Life Awards
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The much-awaited 9th Annual Curry Life Awards and Gala Dinner was held in Central London’s Royal Lancaster Hotel on October 7, 2018.
Takeaway bosses jailed over allergy death
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Restaurant owner Mohammed Abdul Kuddus, 40, and manager Harun Rashid, 38, were found guilty and jailed for two and three years respectively, following the death of a 15-year-old girl due to an allergic reaction after she ate food from the Royal Spice takeaway in Oswaldtwistle, Lancashire.
Riyaz Rahman: a rising football star gains fan following
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Staffordshire-based restaurateur Shaz Rahman, who owns Blue Tiffin restaurant in Stoke-on-Trent, is a proud father and for the right reasons. The dedication and commitment by both the parents has driven their son, Riyaz, to pursue football not just for leisure but to make a career.
Beverage Baron Bharat Bharania makes it big Running a success full business has been a dream come true for Leicester-based British-Indian Bharat Bharania. He speaks to Curry Life Editor in Chief Syed Nahas Pasha about his enthralling journey and shares all it takes to scale new heights.
News & Features Editor
Ritika Gupta
Cover: Rabbit Tikka Masalla
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EDITORIAL
We would like to wish all our readers, advertisers and subscribers Merry Christmas and a Very Happy New Year.
EDITORIAL
Why politicians are so scared to engage with Curry Industry? without much success. We can promise this to our restaurateur that, Curry Life will keep listening to your concerns and amplify your voice. We urge the political elite to recognise the powerful role Curry Houses play in British society, culturally, economically and politically. They should regularly engage with us and work with us to find solutions to challenges Curry Houses facing. If they don’t, next time we get the opportunity to excisersise our democratic right through ballot box, we should make sure our curry houses become the battlegrounds for positive change in the way our industry spoken about.
It is not just Curry Industry, the food and hospitality Industry in the UK are facing problem of recruiting staffs. Of course, there are other issues, increasing rent & rate, the rising food cost and fear of BREXIT, driving lot of small businesses like curry house out of business. We have been approaching ministers and senior politicians from cross party to engage with our curry industry people without much success. I can understand the Tory Party is in a crisis and the whole government is in disarray with disagreement over BREXIT. What about opposition parties? It’s looks that, they’re even more divided and in a real Chaos. We have been consistently asking them to engage with us and explain they’re position
Reporting on the positive and negative stories Curry Life always try to reflects on the positive contributions our restaurateurs, chefs and hard working people of Curry Houses and allied businesses doing to make an impact and progress our industry to a new height. In this issue we have shared two inspirational stories of two traders from our industry. The first one is about Leicester based Bharania Brothers who had to leave behind family home in Uganda took sanctuary in Britain. With their hard work and business acumen how they have build a very successful business empire which serves our industry well. Second inspirational story is about an Inspirational Bangladeshi entrepreneur from East End of London who was the pioneer to bring our restaurant trade into the digital age by developing Electronic Point of Sales System (EPOS). Unisoft Solutions is celebrating 20 years in business. The Unisoft started in a technological age
when the term ‘APPLE’ was referred most commonly to fruit, nothing else. With many positive things we reflect and feature in Curry Life on a regular basis, we cannot deny the fact that there are rogue traders and rotten apples in every business. It is also within Curry Industry and it is our duty to report those as well. From this issue of Curry Life we have allocated a section where we will expose, name and shame of some of the rogue traders of our industry. It is important that people should know about them. As an industry and business we need to be in the right side of law. Generally, we Asian are very law abiding people and we need to be very careful that we do not bring shame to our industry and community. One rogue trader could do huge reputational damage to our community and businesses.
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NEWS
Britain’s Best Celebrate
Curry Life AwArds T
Broadcaster Jon Snow hosted awards evening
he much-awaited 9th Annual Curry Life Awards and Gala Dinner was held in Central London’s Royal Lancaster Hotel on October 7, 2018. Alongside the glittering award ceremony, Curry Life Magazine hosted its first ever World Curry Expo during the day. The day-long affair saw parliamentarians Lord Karan Bilimoria, founder and chairman of Cobra Beer, Rushanara Ali MP, Wes Streeting MP, Rupa Haq MP and Paul Scully MP grace the occasion, along with restaurateurs and chefs from across UK and overseas. The awards were announced before an audience of over 700 guests as celebrated journalist and broadcaster, Jon Snow, compered the spectacular show.
INTERNATIONAL HONOUR AWARD KAZI HASSAN Executive Chef Hilton Singapore
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CURRY LIFE M A RAHIM MEMORIAL AWARD BAJLOOR RASHID MBE President, UKBCCI
NEWS Top honour for the evening This year also marked the 20th death anniversary of the visionary and leader of the Bangladeshi caterers late M A Rahim, whose contribution to the Bangladeshi community and progress of the curry industry is unforgettable. The recipient of this coveted award was none other than Mr Bajloor Rashid, who also continues to inspire thousands and works towards uniting the community through trade and commerce. “When you get a recognition you feel a sense of achievement and satisfaction. And, I am very grateful to Curry Life for recognizing my efforts,” said Mr Rashid MBE, President, UKBCCI. Handing out the award, MP Rushanara Ali said, “Mr Rashid has been a stalwart in the British Bangladeshi community throughout his life. He is an inspiration to many in our community and I am very pleased and honoured to have known him since a very long time. Although our politics might be different, he has been nothing but supportive of me as I entered Parliament when I got elected in 2010.” Chef Kazi Hassan, Executive Chef Hilton Singapore, who flew in to receive the International Honours Award, said, “Thank you Curry Life team for the award and having me here. It’s been a great and fantastic experience so far. I have been recognised for my leadership qualities and I believe that quality of mine has taken me places,” Kazi Hassan has worked with Michelin-starred chefs Jean-Georges Vongerichten and Gary Rhodes, served Chef Gordon Ramsay a few times; Pakistan Prime Minister, German Chancellor, Turkish President, among the others.
winners for the Best Chefs, Best Restaurants, Best Takeaway, International Honour Awards and the special M A Rahim Awards were welcomed with loud cheers and applause. Syed Belal Ahmed, Editor of Curry Life Magazine, which organises the Curry Life Awards every year among other events, said: "We have been championing the British curry cuisine for many years and despite being hit hard by several recessions, it has managed to survive and flourish. There are pressing issues that need to be resolved, such as relaxing overseas work permits and a sensible discussion about spiralling business rates, but awards ceremonies are about recognition and celebration of the much-loved British curry."
Words of praise Andrew Kenny, UK Sales Director, Just Eat thanked the Curry Life for putting together a brilliant show. “We are really honoured to be the lead sponsors of this
ceremony for the second year running. Curry is as much a part of this nation’s culinary history and as important as Sunday roasts and it remains one of the most popular choices for million customers in the UK.” He added: “We are thrilled to support Curry Life and the excellent work the whole team does. At Just Eat, our vision is to create the world’s greatest food community and we know there are partners in the curry sector that share our plan and commitment using food to bring people together and help those in need. We look forward to working with Curry Life and British Takeaway Campaign to give the UK industry a stronger voice on the issues we care passionately about – from skills, to immigration to business rates. In the meantime, I would like to wish the very best to all the nominees for the awards. These awards truly recognise the real heroes of the curry sector, so congratulations to each and everyone of you.”
SpEAKERS
Lord Karan Bilimoria
Rushanara Ali MP
Andrew Kenny, UK Sales Director, Just Eat
Syed Nahas Pasha, Chief Editor, Curry Life
Syed Belal Ahmed, Editor, Curry Life
Bajloor Rashid MBE
The Matinee Show As the clock ticked away, restaurateurs grew anxious to know the results of the awards. While canapés pleased the taste buds and Champagne continued to flow, the exuberant environment added a zing to selfies and photos that best summarised the evening. The Curry Life annual awards showcase the best in curry industry, rewarding those who strive towards providing a unique experience, with excellent food, service and ambience. The
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NEWS
CURRY LIFE LAUNCHES ORIENTAL FOOD LIFE MAgAZINE
From left - Lucy Mitchell, Managing Director SEEWOO UK, Lord Bilimoria, Jon Snow and Oriental Food Life editors.
Amidst the glitz and glamour, Curry Life Media Group unveiled their new magazine Oriental Food Life, catering to cuisine from Far East, Middle East and Oriental countries. In a dramatic, yet entertaining fashion, Jon Snow resorted to the ‘Breaking News’ template as he announced the launch of the magazine. “Breaking News! The Curry Life Media Group have taken steps to profile and promote the ever-changing world of Far and Middle Eastern cuisine by launching this new publication - the Oriental Food Life - comprising Chinese, Thai, Japanese,
Korean and other oriental cuisine, giving them a voice. The magazine will also incorporate Turkish, Lebanese, Middle Eastern and Persian cuisine, as they are now very popular in the UK,” said the renowned journalist. Lucy Mitchell, Managing Director of SeeWoo Foods, a leader in the supply and distribution of Oriental foods across the UK for over 40 years, who was present on stage alongside Syed Ahmed and Syed Pasha, said, “It’s an honour to be here and I’m proud to be a part of this association.” Incidentally, Lucy along with Gok Wan, a multi-award
Oriental Food Life
winning UK TV presenter and Sarah Lewis, stylist and hospitality PR expert, have co-founded the Golden Chopsticks Award, which is already an established name and popular in the oriental food scene. Speaking on the side-lines of the event, Syed Nahas Pasha, the Editor in Chief, Curry Life Magazine, said, "London is the hub for multi-cultural communities and different cuisines form an integral part of everyday life. To promote and celebrate various cultures and food and give them a platform, we have launched this new magazine.”
CURRY LIFE HOSTS UK’S FIRST ‘WORLD CURRY ExpO’
Hundreds graced the World Curry Expo, a trade event catering primarily to the food and beverage industry - where customers engaged with suppliers hoping to catch the best deals and bargains for their businesses. Cobra Beer, Kingfisher, Pepsi, Just Eat, Really
Social were some of the prominent brands, which constantly had visitors pouring in. The first half of the day engrossed guests who meant pure business, whereas the multitude of people in the evening were keen to know about the new expo in town -there’s no dearth in food and beverage related shows but this one shone out as it deals with all things curry. Syed Nahas Pasha, the Editor-in-Chief, Curry Life Magazine, said, “Curry Life has always been a trendsetter -- finding new ideas to help promote British curry businesses across the world and this is yet another innovative initiative of
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Curry Life to unite our industry over our favourite food and celebrate all things curry.” The show successfully demonstrated everything one needed to know about running a successful business from production and sales to marketing and social media along with exclusive offers for visitors. The expo was an ideal event to create opportunities for the curry and catering industries to come together to celebrate the shared love for curry and find ways to innovate for the future. What next? It only gets bigger and better in 3rd November 2019 at Hilton Park Lane.
NEWS
WORLD CURRY ExpO 2018 IN pICTURES
JUST EAT
General Catering
UNISOFT
COBRA BEER
Pride Factor
Heritage Sarees
Pepsi
Pride Factor
Curry Life Chefs Club
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NEWS
WORLD CURRY ExpO 2018 IN pICTURES
KINGFISHER BEER EUROPE
Really Social
Travel Link Worldwide
Swan Design / Local Link
World Curry Expo Stalls
East End Training
Visitors at the expo
Falcon Property
Berkley & Wharf
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NEWS
Best seller in the curry world The excitement and buzz in the hall grew in decibels as Lord Karan Bilimoria, founder and chairman of Cobra Beer announced Korma as Britain’s Best Selling Curry, following a poll conducted across UK. While the mild dish clinched the top spot with 24% votes, Jalfrezi came second with 17% votes, and Tikka Masala was close with 16%. The runners up were - Rogan Josh garnering 11% - with spicy Vindaloo and Balti neck and neck, both on 9%. Way down the list were Madras, Karahi, Bhuna, Dupiaza, Naga and Dansak, mustering only 14% between them. Lord Bilimoria said: “Not many people would have thought Korma was more popular than dishes such as Tikka Masala and Balti - so the survey findings are fascinating from that point of view. Perhaps we’d have sold even more beer if the spicier curries were further up the list! Curry remains one of the country’s favourite takeaway foods - and now we know that Korma is King of the Curries.” Curry Life Awards and Gala Dinner was organised in partnership with the takeaway food ordering app, Just Eat. It was also supported by Cobra Beer, Unisoft Solutions, Pepsi and Travel Links Worldwide.
CURRY LIFE AWARDS 2018 IN pICTURES
Announcing result of Curry Life survey
Magic mania with Bollywood Beats The mood was light and the event transitioned smoothly from the awards to some Bollywood song and dance by renowned artist Avina Shah, who has performed in over 40 cities all over the world. Earlier this year, Avina launched an all-girl band, which is in line with the ‘female empowerment’ message that she seeks to portray through her music. However, it was the live show at the event that left the audience craving for more. Avina’s enthralling performance was followed by a magic show by magician Magic Singh from the prestigious Magic Circle. He also recently performed for the Ambani’s and now has fans from the likes of Aamir Khan, Sachin Tendulkar, Hrithik Roshan. Last but not the least, the sumptuous dinner was a diner’s delight.
Brexit bytes The buzz was not all about awards. With Brexit talks and immigration issues dominating the curry industry, politicians couldn’t duck the questions even on such a evening. Lord Karan Bilimoria, said: “Brexit won't just hurt businesses. It will do irreparable harm to families and livelihoods. Immigration issues is at its peak, we have a labour shortage and these concerns needs to be addressed.” Rushanara Ali, MP, said: “The action needs to come from the government. The government is responsible for making immigration policies that have damaged this industry.” Paul Stuart Scully, MP, said: “Yes, the
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skilled jobs are there – the ability to bring in people with skills but we do need to make sure that we have got the right skills for the curry industry as well. That’s included in the final policy.” With awards in their hands and gratitude in their hearts, many called it a day, but Lord Bilimoria’s powerful message ‘to continue living with physical and moral courage’ was a winner for the night. Quoting the Bengali Nobel laureate Rabindranath Tagore, who wrote the national anthem for both India and Bangladesh, “‘Where the mind is without fear, and the head is held high’, let us look forward to a great future,” he concluded.
NEWS
WINNERS : CURRY LIFE BEST RESTAURANT 2018
Matsya Restaurant
Shozna Restaurant
Cinnamon Lounge
The Don Restaurant
Ashiana Restaurant
Anayas Premier Dinning
WINNERS IN BESt REStAURANtS CAtEGoRy: e Matsya - Best in Central London Shozna - Best in Kent Cinnamon Lounge - Best in West Yorkshire e Don - Best in Buckinghamshire
Ashiana Restaurant & Hotel -
e Whitecro Indian Restaurant -
Best in Nottinghamshire Anayas - Best in Derbyshire Bombay 8 - Best in Cheshire North Blue tiffin - Best in Staffordshire Riverside Spice - Best in Essex Alcombe tandoori - Best in Somerset Shampan - Best in Tyneside
Best in Lancashire
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Indian Sizzler - Best in Hertfordshire Bombay Quay - Best in Cheshire Central Himalayas Bridgnorth - Best in Shropshire ocean Spice - Best in East Sussex Forts of India - Best in Cheshire West
NEWS
WINNERS : CURRY LIFE BEST RESTAURANT 2018
Bombay 8 Restaurant
Blue Tiffin
Riverside Spice Restaurant
Alcombe Tandoori
Shampan Cocktail Lounge
Whitecroft Indian Restaurant
Indian Sizzler
Bombay Quay
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NEWS
WINNERS : CURRY LIFE BEST RESTAURANT 2018
Himalayas Restaurant
Ocean Spice
Forts of India
Culture Club, Stockholm
5 Takeaways from this year’s event l
The first edition of World Curry Expo brought together restaurateurs, chefs, managers and suppliers from the food and catering industry.
l
Curry Life Media Group launched their new Oriental Food Life quarterly magazine, which caters to Far East and Middle East cuisine – namely Thai, Chinese, Vietnamese, Japanese, Indonesian, Malaysian.
l
The special M A Rahim Memorial Award, recognised the pioneer’s relentless work and contribution to the curry industry.
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Introduction of the Customer Choice’s Awards, where thousands voted for their favourite restaurants and curries on the awards website and emails.
l
Korma was voted Britain’s favourite dish, as it was named by almost a quarter of restaurants as their biggest seller, with Jalfrezi finishing second on 17%, followed by Tikka Masala with a close 16%.
After successful stints year after year, we look forward to the Curry Life Awards 10th Edition celebrations on November 3, 2019 at the Hilton Park Lane London.
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NEWS
Specialised events caterer for weddings and corporate functions Official catererS at HILTON RADISSON BLU COPTHORNE MERIDIAN GRAND PARKLANDS PORCHESTER FENNES
CONGRATULATIONS TO ALL AWARD WINNERS Contacts
Telephone: 020 3302 7870 Email: info@mintcaterers.co.uk 13 A Rigg Approach, Leyton, London E10 7QN w w w. m i n t c a t e r e r s . c o . u k 13
NEWS
WINNERS : CURRY LIFE BEST CHEF 2018
Mahaan Restaurant
Indian Ocean Restaurant
Cliffe Spice Restaurant
Taste of Paradise Restaurant
Markyate Spice
Hakkaland Restaurant
Chef Askor Ali Mahaan Restaurant, Worthing, West Sussex Chef Abdul Hai The Indian Ocean, Histon, Cambridge Chef Sheikh Kamrul Islam Cliffe Spice, Rochester, Kent
Chef Alam Hussain Taste of Paradise, Newport, Shropshire Chef Ansar Miah Markyate Spice, Markyate, Herts Chef Steven Lee Hakkaland, Harrow, Middlesex
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NEWS
WINNERS : CUSTOMER CHOICE CATEgORY 2018
Mumtaz Lounge Restaurant
Biggles Lounge Restaurant
iNaga Restaurant
Akash Tandoori
Three Spices Restaurant
Jashn Restaurant
BEST TAKEAWAY AWARD
Best Customers Choice Category: Mumtaz Lounge, Northampton Biggles Lounge, Biggleswade, Herts iNaga Restaurant, West Wickham Akash Tandoori, Wandsworth Three Spices, Ruddington, Notts Jashn Restaurant - Salwell, Newcastle Upon Tyne
Captain Korma
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NEWS
CURRY LIFE AWARDS 2018 IN pICTURES
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NEWS
CURRY LIFE AWARDS 2018 IN pICTURES
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NEWS
CURRY LIFE AWARDS 2018 IN pICTURES
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NEWS
CURRY LIFE AWARDS 2018 IN pICTURES
CURRY LIFE AWARDS pHOTOgRApHERS ARE: Kois Miah, G R Suhail, Khalid Hussain and EmranAhmed
FLIgHT VOUCHERS HANDED TO RAFFLE DRAW WINNER!
Photo: (l-r) Mr Sami Sannallah, CEO of Travel Link, Patrizia Gallo, Regional Sales Manager Europe, Saudia Airlines, Mr Abdul Hamid from Riverside Spice accepting the vouchers and Syed Nahas Pasha, Editor in Chief Curry Life Magazine.
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The raffle draw for Curry Life Awards 2017 was announced and prize handed over to the lucky winner. Last year at the Curry Life Awards, there was a raffle draw with all Customers data provided for those who nominated their favourite restaurants to Curry Life Awards. The star prize was free flights for two, courtesy of Travel Link Worldwide Ltd. The lucky winner for this prize was from Essex region and a regular customer of the Riverside Spice Restaurant, Earls Colne, Colchester, Essex. The Airlines ticket vouchers was presented in a special photo call at the Curry Life Awards this year.
NEWS
Takeaway bosses jailed over allergy death Restaurant owner Mohammed Abdul Kuddus, 40, and manager Harun Rashid, 38, were found guilty and jailed for two and three years respectively, following the death of a15-year-old girl due to an allergic reaction after she ate food from the Royal Spice takeaway in Oswaldtwistle, Lancashire. Megan Lee and her friend ordered food online via the Just Eat website and mentioned clearly 'prawns, nuts' in the
“Whilst we may have received some justice with today’s verdicts, we live in hope that today’s result is a warning to other food businesses operating in such a deplorable and ignorant manner to learn from this and improve their standards with immediate effect. We urge all food businesses to improve their standards in food safety and take allergies seriously. Do not guess, do not play ignorant, do not play Russian
Mohammed Abdul Kuddus and Harun Rashid
comments and notes section. However, the meal, which included an onion bhaji, a seekh kebab and a Peshwari naan, was later found to have the 'widespread presence' of peanuts. After eating the meal on 30 December 2016, Lee immediately fell ill and suffered irreversible brain damage from an asthma attack due to the nut allergy and died at the Royal Blackburn hospital two days later on New Year’s Day 2017. Megan's mother Gemma Lee, 34, and her husband Adam, 36, vowed to raise awareness of the dangers of allergies and warned those in the food industry to 'not play Russian roulette with precious lives'.
roulette with precious lives,” Mr Lee stated. Mrs Lee read out a moving joint statement at the Manchester Crown Court while Kuddus and Rashid were present in the dock. “Losing her has turned our lives into something we cannot describe and we have never felt pain like it. We remember the day we came home from hospital and knowing we could not do anything for Megan. Our perfect family bubble has been shattered apart, the impact it has had on us has changed our life completely,” she read. “Megan’s positive presence and infectious smile will forever be missed.
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Megan Lee died two days after she was admitted to hospital
It breaks our hearts that Megan didn’t get the chance to sit her GCSE exams, something she had worked so incredibly hard for, to celebrate her 16th birthday or go to the school prom with her friends.” The judge, Mrs Justice Yip, told the perpetrators that Megan was responsible enough to highlight her allergies when placing the order while they blatantly ignored her request. “The Royal Spice had no systems or processes to manage allergen control. The menu contained no information about allergens. No record was kept of the ingredients used in dishes,” she said. “In short, it appears that no one at the takeaway had any way of knowing what allergens were in the food supplied.” “Like Mr and Mrs Lee, I hope that this tragic case adds to the growing awareness in the food industry of what can happen if allergies are not taken seriously. Those who fail to heed the warnings and who continue to flout food safety regulations may find the courts taking a harsher view in the future.” Following Megan’s death the restaurant was closed down by Trading Standards and environmental hygiene officers. It has since reopened under new ownership.
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ROGUE TRADERS
Four restaurant partners jailed for £800k fraud Mohammed Sharif
Two brothers from Black Country, along with two of their business partners, have been handed jail sentences by the Birmingham Crown Court on November 16, 2018 for an enormous £800,000 fraud. Mizanur Rahman, 44, from John Wesley Way and his 45-year-old brother Sadiqur from Churchfields Road, Wednesbury; Mohammed Sharif Uddin from Holyhead Road, Wednesbury and Abdul Kamal, 41, of Brandon Close, West Bromwich, each admitted cheating the public revenue between 2009 and 2015 and knowingly under declaring income to obtain tax credits from 2005 and 2015. The Rahmans were each jailed for three years, while Uddin and Kamal both received two-year prison sentences. All four men have been disqualified from acting as directors for a total of 24 years. The quartet, who ran a chain of upmarket Indian restaurants brand Panache, lied about takings to evade more than £500,000 in tax at their Panache restaurants, where they significantly reduced fake figures to illegally cut their Corporation Tax, Income Tax and National Insurance bills, an investigation by HM Revenue and Customs (HMRC) revealed. Not only did they pocket £240,000 VAT which was to be paid on the sale of two restaurants they owned in Stafford and Lichfield, they further stole another £295,000 in tax credits by lying about their income. Further investigations revealed the men hid the majority of their cash transactions and pocketed staff tips at their Sutton Coldfield restaurant to evade tax. Paper and computer records revealed the fraudsters had secretly syphoned off cash from Panache. One of the men, Mizabur Rhaman, is
Abdul Kalam
Siddiqur Rahman
Mizanur Rahman
learnt to have spent money on holidays to Florida, Mauritius and Dubai, while more than £175,000 was sent to Bangladesh. According to reports, the directors maintained two book - an 'official' one - signed off by the four directors and their unwitting accountant which only included credit card sales at the restaurant. The other book revealed the true picture in which cash payments from customers - around £7,000-aweek including hundreds of pounds of staff tips. Richard Mayer, Assistant Director of the Revenue and Customs Fraud Investigation Service, said: "These fraudsters abused the tax system in a cynical and systematic way to help fund their lifestyles. They took money intended for staff and deprived public services of vital funding by stealing from the taxpayer. They are now all paying the price and we will be taking the money back from them." Judge William Edis QC, said: “This was an extensive, planned and prolonged tax fraud. You systematically, regularly and frequently under declared sales at the Sutton Coldfield restaurant and kept shadow books that showed the true picture. These frauds took place over six years with the creation of a bogus paper trail. It was sustained and planned.” So far, HMRC has been successful in recovering more than £538,000. However, the fate of the restaurants still remain unclear.
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ROGUE TRADERS
Restaurant owner gets jail for £200k tax fraud
Restaurant owner Motin Miah has been handed prison sentence for 36 months after being charged with £200,000 tax fraud. Miah, who owns Joy restaurants in Charminster, Southbourne and Ferndown, lied about the takings from the three businesses across Dorset, to evade paying £154,763 VAT over a five-year period. The 42-year-old also evaded paying £48,943 in income tax. Miah never declared his income as being over
£7,800 a year to HMRC but put his earnings as at least £50,000 annually on his mortgage applications, a judge at Bournemouth Crown Court heard. He reportedly received income from properties he owned and rented out. Richard Wilkinson, assistant director at HMRC’s Fraud Investigation Service, said: “Miah stole more than £200,000 that should have gone to fund our public services. Instead, he lied about his takings with the sole intention of pocketing cash to fund his own lifestyle and build up a substantial property portfolio. Confiscation proceedings are now underway.” Judge Fuller QC said: “Despite a body of evidence, you lied in interview and said that you weren’t in charge and
DESIGN DES SIGN
didn’t know who the bosses were.” Miah pleaded guilty to cheating the public revenue and evading income tax before Bournemouth Crown Court on 10 September 2018 and was sentenced to 32 months in jail on 16 November 2018. He was also disqualified from being a company director for 10 years. Meanwhile, the restaurant has been thriving under the new owners Tufayel Ahmed and his family. They took over in 2015 and have managed to clear all pending debts by Miah. “I took over the Ferndown branch in 2015 when I found out something was wrong with the business,” Ahmed was quoted as saying. “Now my uncle owns the restaurant and I manage it. There have been a lot of improvements to the restaurant in the past three years. We've also built up our own customer base and redesigned the menu and the pricing.”
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NEWS
Man charged for restaurant bomb hoax incident claiming the device had been left at the restaurant. The packages were found to be not viable, police stated. Alan Currums, from the prosecuting team, said the incident had sparked a huge response from the emergency services costing the taxpayer tens of thousands of pounds. The court also heard that in the past, he had failed to pay for a ÂŁ65 takeaway meal from the restaurant. The spokesperson added: "We would like to reassure the public that we took these threats extremely seriously which is why you will have seen an increased police activity in the early hours including the police helicopter and the presence of firearms officers. "Some people were evacuated from their homes as a precaution and a man is now in custody as part of the extensive work done by officers." According to reports, Deerin refused to come out of his cell to face magistrates and has been remanded in custody until his next appearance at Chester Crown Court on December 3.
A man from Ellesmere Port has been charged in Chester Crown Court, following a bomb hoax incident at the Purple Olive restaurant. Stephen Deerin, of Pound Road, reportedly left a fake bomb at the premises on Chester Road, in Ellesmere Port. Deerin has been charged with “placing an article with intent, making off without payment and racially or religiously aggravated harassment/alarm or distress�. He is accused of calling police on November 4,
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NEWS
Number of takeaways on the rise, study reveals The number of takeaways on UK high streets has seen a significant surge, a study revealed in October. Despite the government’s numerous attempts to tackle obesity and encourage the nation to eat healthier food, the findings from the BBC Shared Data Unit shows that fast-food outlets has gone up by a third in eight years and is at its highest level since 2010. Experts believe it is difficult for consumers to make healthy choices as it is common for takeaways to comprise half of all the food available on the high street. Councils, meanwhile, have been urged to ban new takeaway joints from springing up near schools or in areas where the rate of obesity is high among residents. According to the new Office for National Statistics figures, the number of outlets has increased from 47 per 100,000 people in 2010 to 61 per 100,000 in 2018. It was also noted that in nearly every area (204 out of 215) the rate of takeaways per 100,000 people was higher in 2018
than 2010. In June, the government announced a new obesity strategy which called for compulsory calorie labelling on menus and a ban on discounted junk food. But campaigners said it wasn’t enough – they want ministers to impose compulsory targets on the food industry to cut levels of sugar and fat and reduce portion sizes. Meanwhile, various groups argued such proposals to introduce calorie labels on menus could hit independent shops. Emphasising on the 'consistency of yearon-year growth’ in the takeaway sector as an alarming concern, Dr Thomas Burgoine from the Centre for Diet and Activity Research at the University of Cambridge said, “It’s common for takeaways to represent a third and sometimes half of all high street food available. From a public health point of view, it should be healthy choices that are the easy choices. In many places we seem to be moving away from that.” Professor Louis Levy, head of nutrition science at Public Health England, said,
“Eating out is no longer a treat, it's the norm. At the end of the day, we're all eating about 200 to 300 calories more than we need – we need to choose options better for our diets.” Ismail Shahjahan, who has been running a takeaway in Rotherham for 16 years, said, “In the last couple of years, I've seen 60 to 80 pizza shops open in Rotherham.” The town's poor eating habits appear to be taking a toll on residents as figures published by PHE indicate nearly three quarters are overweight or obese. A spokesman from the British Takeaway Campaign, which represents the fastfood sector, noted, “Takeaways want to play their part to tackle obesity but the sector's small independent restaurants need support. That's why we're calling for an online calorie counter to help takeaways provide their customers with the information they need to make informed choices.”
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NEWS
Garden of India York fined for allergy complaint
Garden of India York has been ordered to pay over £10,000 for serving a customer with food that had ingredients to which he was allergic, despite the latter checking with them twice. Restaurant director Shahin Miah, 46, of Colwyn Road, Leeds pleaded guilty to offences under the Food Safety Act. Earlier this year, the restaurant served the customer, who had a severe pepper (capsicum) allergy, an onion bhaji, and was assured by one of the employees that the food item did not have the mentioned ingredient. However, it was later confirmed the particular item did contain green pepper. On consuming the bhaji, the customer began to go into anaphylactic shock. The restaurant, in defence stated it had been in business since last 26 years and it was only their second time in court. While the business said it’s willing to take advice and have improved procedures, York Crown Court imposed a £3,334 fine for the company, a £1,800 fine for Miah and £5,587.66 costs.
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PRODUCTS
KOHINOOR SAUCES K ohinoor’s authentic catering sauces help enhance the flavours of your food, offering a delectable taste and an exquisite look. Keeping in mind the originality of each and every dish, Kohinoor uses a rich blend of spices and herbs, and impeccable craftsmanship to get the right piquancy for the various ranges. Available in large catering jars, the Kohinoor Tikka Masala sauce is a mild aromatic blend of tomatoes, with crushed fenugreek leaves and garlic; Kohinoor Jalfrezi incorporates rich fusion of onions and tomatoes with red and green bell peppers, flavoured with roasted cumin; the Kohinoor Balti sauce is a robust combination of
caramelised onions with tomato, ginger and garam masala; while Kohinoor Madras is a fiery spicy blend of coconut with curry leaves, mustard seeds and spices. Chef Navin Bhatia, Head of New Product Development at Indo European Foods, said: “The four favourite or what I’d call the top four hot-selling Indian dishes are Jalfrezi, Tikka Masala, Balti and Madras. Catering to the palate and distinguished tastes, we have used our expertise to create these cooking sauces, primarily focussing on quality and authenticity.” Kohinoor, which is famous worldwide for its Basmati rice, is a popular name in all Asian households, where rice forms the staple diet. Over the years, it has established itself in different markets, renowned for the varieties of rice it offers, products such as cooking sauces, ready to eat meals and snacks. Kohinoor’s mission is to create an easy Indian meal solution for the catering industry. Chef Navin Bhatia added: “I want to cater to the need for an authentic Indian meal. I realise there is a massive shortage of chefs in the restaurant industry and to beat this challenge, we have launched these cooking sauces, which not only offer an original taste, they perfectly complement kitchen requirements during busy times.” You can also get innovative as the sauces can be used to create variations and since it’s available online and in store, you will never run out of them. The new trade link
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https://www.ief.uk.com/trade/ takes you to their treasure trove where there is more information about offers, promotions, tips and recipes for authentic Indian dishes. Kohinoor’s entire range is available on their ecommerce site https://www.kohinoorjoy.com/shopping/; in stores at Bookers, Tesco, ASDA, Sainsbury & Co-Op. Also stocked by independent convenience stores and cash and carry shops. So, all you need to do is place your order and opt for a delivery, right to your doorstep! Don’t miss the chance of maximising your profits and order NOW!!
NEWS
Chef Nahid’s food
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COOK BOOK
Restaurateur Nahid Hassan launches first cookbook
Chef Nahid Hassan you need at home to quickly cook up a tasty meal,” he said. The 160-page cookbook can be bought from his restaurants or directly through the retailer. The content covers an area that has so far been sparse among Swedish cookbooks. With side dishes such as bhajji, different kinds of sauces, chutneys and raitas, Nahid Hassan introduces the world to a completely different experience of Bengal food culture. Hassan opened his first Indian and Bengali restaurant – Shanti Classic in Stockholm in 2000. Following its success, he now runs five others - Shanti Soft Corner, Shanti Touch of Bengal, Shanti Gossip, Shanti Ultimate and Shanti Culture Club. The latest Shanti Culture Club can be called a “meat-free” restaurant as it serves only vegetarian, fish and seafood-based dishes. Nahid has won several international awards for his restaurants and entrepreneurship and believes in understanding the importance of food and culture and how they are related. “Some people don’t know what they are serving in their restaurants. Food helps in connecting different kinds of people and various cultures and being in this industry, it is the biggest advantage.” He also won the Best in Europe Category/Best in Bengali Vegetarian Restaurant Category for Shanti Culture Club, Stockholm at the Curry Life Magazine Annual Awards 2018.
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estaurateur Nahid Hassan, who owns Shanti group of restaurants in Stockholm, launched his first cookbook in the Swedish capital in October. “Vego Curry” in Swedish, which translates into “Veg Curry” comprises of ‘Indian and Bengali recipes’ prepared from scratch, just as they are prepared in India and Bangladesh. “The vast majority of Indian restaurants in Sweden actually make Bengal food, and it's now time for the Bengali food to be properly introduced in the Swedish home cooking,” said Nahid Hassan. “Among the 60 selected recipes are classics like korma, tikka and daal, and many other great dishes - from breakfast to bread and sweet dishes,” he added. Through the book, one can learn how to make their own blends of spices, prepare vegetables and relish some freshly-made home-cooked food. “You get an insight into how the true family meal works and what
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RIYAZ RAHMAN
A rising football star gains fan following Staffordshire-based restaurateur Shaz Rahman, who owns Blue Tiffin restaurant in Stoke-on-Trent, is a proud father and for the right reasons. The dedication and commitment by both the parents has driven their son, Riyaz, to pursue football not just for leisure but to make a career. In a candid conversation with Curry Life Magazine, they talk about their journey and particularly Riyaz, the rising star, who has recently been signed up by Burton Albion Football team.
“I
want to become a professional footballer,” says Riyaz Rahman after a rigorous training session, days ahead of the final selection and signing for the Burton Albion Football team. Riyaz picked up interest in the sport at the age of 5. “I first started playing football with my father at a very basic level but thoroughly enjoyed it,” adds the 14-year-old. His father, Shaz Rahman, who also engaged in the sport during his heydays, was the first to identify his talent. “Riyaz’s first stint was at Storm Vogols, when he was 6 years old, where he trained for 2 years. He then got selected by Stoke club and trained for 18 months with the Development Centre in Stoke City at the Academy level,” says Shaz, a restaurateur who was born in Bangladesh and brought up in Manchester. Despite attending different clubs and sessions, things were not all rosy for Riyaz. “He had started losing
interest in the sport after his trial at Everton didn’t go well. His playstation got the better of him, which completely got him off football,” his father adds. Luckily, another try got him back on track. “After enrolling at the Crewe Academy and a thorough 10week training, his focus was back in the game. This resulted in a year-long selection for PPD – Pro Players Development. After PPD, a team called Hanley Eastwood signed him. By then he was playing in the school team,” he says. The young footballer is currently training with Burton Albion football team, located in Burton on Trent, and representing the school in matches too. Nothing deters the determination of this coy yet confident lad as he observes, “I have trained with quite a few clubs and academies. Initially, everyone is just watchful of each other and I am a reserved person too. So, I let my football do the talking.”
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FEATURE When asked which other sport does he see himself play, had it not been football, he says, “I quite enjoy boxing. I remember giving it a try because I wanted to do something new. I do a bit of cross country run and like athletics too.” His siblings too have a penchant for sports. Sahil, his older brother, played rugby for couple of years, but gave up after an eye injury while playing. Eshaan, his younger brother is all set to bat it out on the cricket field. Off the field, Riyaz’s favourite game is Power League. But there’s more to him than just the Xbox and Playstation. He is a social media fanatic with over 2000 followers on Instagram and Snapchat. His loves for rap music was pretty evident seeing his music collection on his phone. Riyaz, an all-rounder, is not only good at sports, but
Stoke on Trent restaurateur Shaz Rahman with family
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FEATURE
proficient in academics too, particularly mathematics. He goes to school at JCB Academy, a co-educational secondary school within the English University Technical College programme, specializing in engineering and business qualifications. “There’s never been any sort of pressure from us. We have always supported his decisions and choices and encourage him to do well in everything he takes up,” says Riyaz’s mother Rubeena, who is a mental health advocate and counsellor. “He is very competitive but strongly believes in teamwork. He tends to get very frustrated when the team does not do well or he is unable to contribute to the team’s efforts,” she adds. The Rahman roots are in Sylhet, Bangladesh but extended family is based in Manchester. That somewhat explains his love for his favourite club – Manchester United. “I have been to Old Trafford and it’s an amazing feeling. It is a thrilling experience to be at the stadium and watch live matches.” Not a big fan of junk food, Riyaz is always up for a Subway sandwich as he feels that’s the healthiest and best food option for him. When asked about his thoughts on Asian food, he quips, “Oh no, it’s not my
kind of food. And maybe that’s the reason, I don’t think I’ll ever join dad’s business.” His parents nodded in affirmation, "It's entirely his decision." Shaz believes everyone should follow their dreams. “Restaurant business was not something I planned – but I enjoy it more than anything. It’s a lot of hard work and sacrifice but totally worth it,” says Shaz, who previously owned quite a few restaurants around Stoke on Trent. The 43-year-old opened his first restaurant with partners in 1998, followed by a second in 2001. A master in the trade by 2007, Shaz solely started Blue Tiffin, eventually selling off his other two businesses. Asked about how he got into this industry, he recalls, “I happened to injure myself during a football training session ahead of my GCSE exams and had a year out. After 3 months of recovery, my father’s brother asked me join him in his restaurant business, so that’s where it all began.” Meanwhile, for Riyaz, there's still a long way to go but certainly he's a star who already has fans following him.
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REVIEW
Ruhit’s team
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REVIEW
Taraul Islam’s
Ruhit Restaurant is Neighbours’ Pride K
ensal Rise area may just be another neighbourhood in Northwest London. But for the residents of the locality, it’s not. The love for curry makes them take pride in their local Indian cuisine restaurant. The presence of colourful flowers at the entrance gives a warm and inviting feel, which adds to the beauty of the restaurant. The bamboo furniture blends perfectly with the greenery all around, giving the quaint 36seater restaurant a woody yet cosy look. Forty years ago, when Taraul Islam arrived in UK, his first stop was Birmingham. Having learnt the art of cooking curry in the West Midlands region of England, Taraul moved to London in 1984 to explore better opportunities. For him that still feels like the right decision. “Initially I worked in different restaurants. Once I had the savings and the knowhow, I started this restaurant as a small business,” says Taraul. “By God’s grace, we completed 20 years in September and it’s about time we expand further. There aren’t many restaurants in this area and people here love curry.” Currently Ruhit Restaurant functions on an eight-members team. Restaurant has 5 stars food hygiene rating from Brent Council. “We have dedicated staff who treat this restaurant as their own. They are certified and trained and have been here through thick and thin. Not only is our in-restaurant service great, our takeaways are popular too,” he adds. Apart from good food, ambience and service
matter a great deal in the restaurant business. “There are times we get extremely busy because the place is not very big and people have to wait. But no one leaves disappointed. Our bestseller dishes include Chicken/Lamb Tikka Masala, Butter Chicken and Fish Masala.” While the Kashmiri Chicken and the Lamb Gosht Kalia did taste marvellous, the simplicity in the food and ambience was something that won my heart. Taraul Islam expressed gratitude and satisfaction with the kind of support he received from his family. While most fathers pass on the baton to their children, Taraul is not one who believes in putting that kind of pressure. “I have 3 boys and a daughter. The eldest, (35) has completed his business law, the second (32) is a graphic designer and my youngest son (23) just graduated in Biological Science. My daughter, who is 15 years now, is in school.” “I have a very supportive family and they are always there when I need them. But I believe in letting them pursue whatever they like dream of.” Elaborating on his expansion plans, he said, “I previously owned a restaurant in Willesden Junction but we had to shut it down because of staff problems. However, I am now planning an extension in the same area as we’ve recently been granted permission to do so.” “Looking back, I have no regrets. This is a good area, and things are going very well.”
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INTERVIEW
BEVERAGE BARON Bharat Bharania makes it big Running a success full business has been a dream come true for Leicester-based BritishIndian Bharat Bharania. He speaks to Curry Life Editor in Chief Syed Nahas Pasha about his enthralling journey and shares all it takes to scale new heights.
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strong believer of ‘there’s no shortcut to success’, Leicester-based British-Indian Bharat Bharania has made it big in the UK with this winning formula. Starting off with less than four hundred pounds, Bharat has propelled his business to greatness, almost from nothing. He left behind his family property and assets in Uganda, before he arrived in UK with his mother, brother and four sisters in 1972. He began school and part time work in Leicester, a year before he touched teenage.
“My first job was at a chips shop, where I used to carry sacks of potatoes, put them into the peeler and then the chopping,” he recollects. “It wasn’t one of the most friendly times - bullying and racism was rampant back then. Now when I look back, I think it just makes you stronger. Because of everything you have gone through, you become more street wise, smart and bold.” A confident Bharat then went on to pursue an apprenticeship (in Heavy Goods Vehicle) for 4 years. After a few years and some experience in retail business, Bharat moved to Greece for two years. “As a trader, I sold rice, grains pulses to those based in the shipping industry – most of the workers in the shipping industry were from India, Pakistan,
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Bangladesh and Philippines and as these items form their staple diet, business was brisk. Greece, during those times was No. 1 in the shipping industry, so we were supplying in bulk to ship chandlers & super markets,” he explains. “In 1996 we incorporated Inter-Trading Leicester Limited. Prior to that, we were functioning as InterTrading Sole Trader. In 1998, I moved back to Leicester from Greece and took up Mythos Beer agency. My focus, by then was, primarily getting into wholesale of beer, wine and spirits, to on-trade businesses,” he says, adding, “We have been distributing nationally to wholesalers and deal in direct retail business-to-business. We also export to other countries. When asked if a fresh start in Uganda, in terms of business, was on the cards, since he was born there and spent a significant part of his childhood there, he elucidates, “There are plenty of opportunities, but the major problem is that the currency fluctuates tremendously and there’s strong foreign exchange control in those countries. Previously, I used to export to Uganda. In fact, I speak Swahili, Gujarati and Hindi.” This did not come as a surprise. With grandparents, parents & wife from Gujarat, there’s
Starting off with less than four hundred pounds, Bharat has propelled his business to greatness, almost from nothing.
NEWS
power has escalated and so has the demand for a mix of different brands and multiple choices. “When we first started, we were dealing with less than 100 SKUs. With growth, the focus changes. Once you stock a product, you are expected to sell all other similar kinds of products. For example, if you go to buy tea, you expect them to stock milk and sugar. You don’t go to four different places. Similarly, when you’ve got a bigger range, one product helps sell the others.”
not one but many reasons for Bharat to keep going back to India. Bharat’s current business ventures include Inter Trading Limited (in UK) and Volta Investments, which is involved in commercial farming in West Africa. But his largest investment so far has been in the warehouse (the second one) he bought about 17 years ago. Spanning about 28000 square feet altogether, with 10 full-time employees.
Competition is good. It keeps you on your toes. You’ve got to be smarter than smart to make money and be successful. “At any particular time, We have warehouse full of beers, wines, liquors, beverages, alcoholic and non alcoholic,” says Bharat, whose brother and nephew (brother’s son) are his support system in his businesses.
Asked about his favourite brand, Bharania says, “We have all the big brands, however, the best is from Britvic. As a supplier they understand our business therefore with each others support we try and stock every brand of theirs.” For him, craft beers is just a fad like RTDs (Ready to Drink) and he believes in stocking as many brands as possible. “RTDs were
Like other industries, the market has changed massively for the beverage industry. The purchasing
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NEWS
Bharat and his brother Dilip Bharania
big once upon a time but now flavoured ciders has taken over the market. Similarly, craft beers sell mostly within the M25 area.”
doors can open. Maybe if UK starts doing trade deals with Commonwealth Countries – there are 53 nations – so that can mean a lot of business and many more opportunities. In short term, it’ll be hard, but in the long term, it will work. Whoever is the smartest will get the opportunity.”
The 57-year-old businessman believes in having a healthy competition. “Competition is good. It keeps you on your toes. You’ve got be smarter than smart to make money and be successful.”
He shares similar views about recession too. “There’s no recession. For me, it is as if opportunities are like one huge cake - all this time the just few nations had most of the cake but now every nation is biting at the same cake, so people are crying recession.”
Expanding his business is next on Bharania’s agenda. “We are always looking to grow the business. If there are any opportunities, we definitely give it a good thought,” he reveals, adding, “We have a wide range of beverages, probably about a thousand different ones or maybe over. Hence, the expansion is going to be within the drinks industry as you’ve got to stick with your trade. The idea now would be to buy somebody out – smaller companies, perhaps, so you get the instant results.”
Nevertheless, he acknowledges all the opportunities he got here. “Certainly, UK has given me the right opportunities at the right time. Hard work and patience always pays of,” he says, concluding with another piece of advice – “Follow the leads, make choice by listening to your heart and start with organic growth instead of trying to become rich using short quick methods. You’ve got to stick with it, work hard and enjoy the journey.”
The country is left in a lurch with pro and anti-Brexit talks but Bharania remains unruffled. “It is very hard to predict how good or bad Brexit is going to be for the country. Businesswise, if one door is shut, other
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REVIEW
“H
akkaland completing two years is a big achievement for all of us here – I couldn’t have been more blessed with the strong and supportive team of colleagues and staff,” says owner and chef Steven Lee, who launched the unique Indo-Chinese restaurant in London two years ago in November. Chef Lee combines his inimitable Chinese cooking techniques with Indian flavours to bring before diners an unbeatable Indo-Chinese fusion experience, which has not only been drawing foodies to Harrow, but leaving them guessing where did it all begin. Chef Steven Lee, was born in a Chinese family in Kolkata, India in 1971 and grew up in Tangra, a locality in the Indian city that initially housed a large number of tanneries owned by people of Hakka Chinese origin, who later traversed into restaurant business, hence the name Hakkaland. “Indo-Chinese food is a speciality developed in Tangra that has now become a worldwide sensation,” says Lee, who introduced the cuisine in the UK about 18 years ago, making it an instant hit. “At Hakkaland,
STEVEN LEE
wins hearts with
Ha k k a l a n d 46
we specialise in this unique and vibrant culinary culture of India and China with the use the classic Chinese wok and pinches of Indian spices including garlic and ginger.” A quick glance at the menu and Lee’s signature dish, Kolkata Chilli Chicken caught my immediate attention as Lee recounted his experience. The dish was not only delectable, it brought along with it a lot of nostalgia – so much so it was hard to tell whether I was eating it at a restaurant in Tangra or in London. Gifted with the love for Indo-Chinese cooking, Lee mastered the trade in another Indian city. “I worked in China Garden, a popular Chinese restaurant owned by Nelson Wang in Mumbai for few years before I moved to London. The experience and techniques I mastered in there has brought me a long way,” said the 47-year-old. In 2000, Lee moved to London after celebrity chef Udit Sakhel invited him to work at his restaurant Dalchini in Wimbledon. “In Dalchini, the challenge was very different. Introducing an entirely new cuisine to multi-cultural communities, in a world-class city was tricky. I started off with Hakka Chicken, Ginger Chicken, Fish Pepper Salt and Tai Pai Paneer, which almost immediately gained popularity. This, not only added to my confidence but pushed me to experiment further.” After a successful stint in Wimbledon, his next move was to Spice n Ice at Croydon, followed by Bombay Wok at Hounslow, before Lee teamed up with his partners to launch Hakkaland. Amit Kadam, who owns a share in the business, has been with Lee through the up and downs. Lee’s 5-member chef squad have picked up his techniques and on any given day are able to run the show. For starters, the wide selection on the menu caters to both vegetarian and non-vegetarian diners - Chow Chu Cauliflower, Chicken Lollipops, Tai Pai Paneer and Vegetable Szechuan Wonton topping the list. Moving to the mains, Ocean Delight (a mixed platter of prawn, squid, tilapia fish and crab claws) is a perfect platter for sharing. For someone looking for something spicy, the Hunan Chicken is
REVIEW Steven Lee of Hakkaland, Harrow.
a marvel. The boneless slices of chicken cooked with dry red chilli, ginger, onion and spicy chilli sauce was heavenly. The Vegetable Manchurian and Hakka Veg Noodles form a good vegetarian option for mains. Hakkaland bagged the Customers’ Choice Award 2018 at the Curry Life Awards, among other prestigious awards in the last two years. It has also been rated as the top Chinese Restaurant in Harrow and Wembley Area by Trip Advisor and been voted as the ‘Most Loved Local Restaurant in Harrow 2018’. This 150-seater restaurant is spread over two floors the second floor of the restaurant is used as a banquet to host private gatherings. Accompanied by a wellstocked bar, the ambience and décor gives out a modern Chinese feel. Chef Lee has also shared his culinary skills on Zee TV UK, earlier this year on the reputed ‘The Place to Eat’ show. Hakkaland stands to be a favourite among some celebrities as well. Indian Cricketer Sunil Gavaskar and Bollywood star Govinda, frequent the restaurant whenever they are in the UK. Among others are
Anuradha Paudwal, Kalyanji Anandji, Suresh Bhagwat, Sonu Nigam. At a time when restaurants are facing acute staff problems, most shutting up shop, Lee, an epitome of modesty, credits his co-workers and staff for the success, awards and recognition they have received so far is because of them. “It was my life’s biggest decision to start my own restaurant. But the confidence I got with my culinary skills and support from my staff who I worked in the past and have joined me now, is something I really cherish.” When asked about having more branches across UK, Lee says, “It is time to leverage on our popularity. Our focus will be to have chains in Manchester, East London, Leeds, Leicester and Birmingham. We are striving towards coming up with more branches but don’t have anything concrete on the cards yet.” Enlivening the taste buds of this foodie, Hakkaland not only surpasses all expectations, but justifies it’s awards for being the best fusion food in town.
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INTERVIEW
UNISOFT SECRET OF SUCCESS Emdadul Hoque Tipu
Pioneering restaurant EPOS company Unisoft celebrating 20 years in business. Curry Life editor, Syed Ahmed catch up with it’s founder, Emdadul Hoque Tipu who started it all.
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Emdadul Hoque Tipu, 1998
lot has changed in 20 years, we are now in a technological age that would have blown our minds in the 90’s. The term ‘apple’ most commonly referred to fruit, nothing else. Mobile phone size was like a Brick. “Our 20th Birthday is a huge cause for celebration at Unisoft Solutions, we have come a long way, says Emdadul Hoque, commonly known as Tipu.
“Our incredibly loyal base of customers, suppliers and staff enable all to function in the way it does.” “The world was a different place in 80s and 90s and it has been a wonderful first twenty years for Unisoft. While they have flown by, it’s hard to believe what we have achieved in that time.” Tipu was very honest and open about his success in business. “My intentions have always been to maintain a friendly atmosphere for staff and clients, and I hope I have achieved this. “During the past 20 years, we have enjoyed incredible growth and have always placed a strong emphasis on
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INTERVIEW As far as I know E H Tipu is the first British Bangladeshi who started providing EPOS system to restaurants. We have been using it for the last 18years. You can locate post code easily, it is user friendly and above you get best service from him always. M A Mukith thali & Pickle, Balham, London.
improving customer care and satisfaction, which plays an integral part in our continued success.”
How did it all started? Restaurateurs are creatures of habit so Emdadul ‘Tipu’ Hoque had his work cut convincing them to replace their pens and note pads with an electronic ordering system. He spotted a gap in the market in the 1998 when only a handful of restaurants were using EPOS (electronic point of sale). His greatest non-technical challenge was helping people bridge their fear of change and he has patiently encouraged hundreds of restaurateurs and
their staff to embrace technology and the rewards it brings. Today, Unisoft Solutions Ltd is thriving supplying specialist catering software to thousands of restaurants and takeaway businesses from its HQ in east London. This includes developing and customising software that fits into the EPOS system together with touch screens, takeout home delivery software, database marketing, labelling, customer databases and online ordering solutions. The company employs 14/15 staffs with several working remotely from locations in Europe, South East Asia and North America. Tipu’s commitment to putting customers first is reflected in the fact that 95% of business sales come from word-of-mouth recommendations. Existing customer satisfaction is the biggest driver of our growth. “It’s been hard work initially, but I’m glad I didn’t give up. If I’ve learnt one thing it’s that you can do anything if you have the confidence and have good intention. Also it is important to win people’s trust by providing the best of the services and build this relationship based on trust. Most importantly, keeping this trusting relationship going for longterm sustainability of your business.”
We have been using unisoft since we open this restaurant just over 10 years ago. Very easy for the management to use and its extremely easy for the staffs, and most importantly the information goes to our chefs in the kitchen is crystal clear. Alexander Crum Ewing, Founder, Indian Dining Club, West Norwood, London
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NEWS
BCA hosts 13th Annual Awards
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ondon’s City Spice restaurant and Royal Tandoori in Weybridge were among the 11 ‘Best Restaurants’ announced at the 13th Annual Bangladesh Caterers Association (BCA) Awards on Sunday, November 25, during a glittering ceremony at the Park Plaza Westminster Bridge Hotel, London. Abdul Muhith Shabul of Maharani Restaurant and Shahed Uddin Chowdhury of Indian Diner emerged winners in the BCA Curry Chef of the Year category, along with 10 other toppers. The 12 winners of the coveted Chef of the Year category impressed the judges after battling it out in the cookoff stage of the competition last month to produce an award-winning dish. A total of 27 chef finalists and 38 shortlisted curry houses competed for the “Best Curry Chef ” and “Best Curry Restaurant of the Year” titles. Judges based their decision on mystery shopping visits to finalists’ restaurants to assess innovation, food presentation, hygiene standards and customer service. The 13th annual Bangladesh Caterers’ Association (BCA) Curry Awards are the curry industry’s premier awards, backed by restaurants and chefs themselves and considered the ‘Oscars’ of the curry world. The BCA represents more than 12,000 restaurants and takeaways across the country. The hosts for the lavish evening included news anchor Tasmin Lucia-Khan, as well as actor and Celebrity Masterchef winner Alexis
Conran among other celebrities and dignitaries. The list of sponsors for awards feature a marinade of well-known brands, including Cobra Beer, Kingfisher Beer, Chef Online, Kansara’s, Square Mile Insurance, Sunmark, Radhuni, Lisamo (Blue Box Deal), Shapla City Ltd, Gandhi Oriental food, Paytap, Aroma Icecream, Madhus and BCA Charity Partner British Asian Trust. Addressing the audience, Kamal Yakub, BCA President, said: “We are proud to showcase the talent of our chefs, who come from around the UK’s curry houses and takeaways. They work hard, serving their local communities and now it’s their time to shine and put themselves on the map.” He added: “This is an industry in crisis. We have a shortage of skilled chefs skills nationwide, which is why this contest is so important. We are nurturing the next generation of chefs. With curry restaurants and takeaways closing at an alarming rate, Britain is rapidly losing a much-loved institution which, today, is as embedded in our culture as the local pub.” Oli Khan, BCA Secretary General, said: “Being a chef myself, I know how hard this competition is and why it is so important for this industry. It’s a great way to put the spotlight on fantastic home-grown talent. We are full of pride at the way we have successfully spurred innovation and encouraged this industry
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to continually up its game.” Saidur Rahman, Chief Treasurer of the BCA, added: “We are really proud to create a platform for the nation’s curry chefs to be recognised. After all, this industry is the fifth largest employer in the UK.” BCA Chef of the year 2018 Winners Mr Abdul Muhith Shabul-Maharani Restaurant Shahed Uddin Chowdhury -Indian Diner Foysal Ahmed -Curry Garden Manik Miah -Tamasha Spice of Life Shelim Ahmed -Hatti Indian Cuisine Amdadur Rahman -Spice Lounge Abdul Hye -Pipasha Restaurant Abdul Malik-Bengal Tiger Restaurant Mohammad Masum Afruz-Himalaya Indian Restaurant & Bar Mohammad Amin -Voujon Indian Restaurant Kodor Ali-Tiger Garden Salim Javed, Mint Caterers BCA Curry Restaurant of the year 2018 Winners Abdul Muhaimen, City Spice Suhana Hassan, Mombai Lounge Megdad Ahmed, Indian Diner Syedur Rahman Choudhury, Spice Lounge Mohammed Babul Ahmed, Spices Samuj Ali, Paradise Balti House Areeb Quadir, Royal Tandoori Mohammed Abdul Aziz Raj Adhikary, Monsoona Azizur Rahman, Jalsha Yameem Ruhul Hossain Deedar, The Shahin Restaurant
NEWS
BCA HONOUR AWARD TO PASHA KHANDER MBE
RESTAURANT OF THE YEAR SYEDUR RAHMAN CHOUDHURY, SPICE LOUNGE
CHEF SALIM JAVED - MINT CATERERS- LONDON REGION
CHEF MASUM AFRUZ - LONDON REGION
BCA HONOUR AWARD TO DR MUSHTAQUE CHOWDHURY
RESTAURANT OF THE YEAR - ABDUL MUHAIMEN , CITY SPICE
RESTAURANT OF THE YEAR - SAMUJ ALI , PARADISE BALTI HOUSE
CHEF FOYSAL AHMED - LONDON REGION
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Chef Dominic Chapman Dominic Chapman’s passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years. Chapman worked with Heston Blumenthal for four years, initially serving as chef de partie at the threeMichelin-starred Fat Duck. In 2007, Chapman became 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 a seven-year spell. He stayed here until, eventually, craving the greater challenge of a place of his own; he took over The Beehive in White Waltham. Dominic Chapman is particularly interested in Indian food in the context of British culture. As a chef Dominic Chapman is a people-pleaser, not an egotist. He does not want to shock his customers with avant-garde molecular creations. He rather surprises them with dishes they thought couldn’t taste so deliciously fresh. Dominic Chapman's take on a classic tikka masala uses rabbit instead of chicken. The delicate spices of the curry work beautifully with the slightly gamey meat to create an Indianinspired dish with a twist.
RABBIT TIKKA MASALA Marinade 12 Rabbit Legs Indian Henna Yogurt (Hung for 12 hours) Lemon 1tsp Salt 2 tsp Garlic puree 2 tsp Ginger puree 1 tsp Ground Coriander 2 tsp Cumin 1 tsp Turmeric 1 tsp Paprika 2 tsp Garam Masala 1 tsp Chilli Powder
Method: 1. 2. 3. 4. 5.
Hang Henna yogurt for 12 hours Roast and blitz spices Combine yogurt with spices Cut rabbit legs into three pieces Marinate the pieces in yogurt for 24 hours
Tomato Puree 5 kg Fresh Tomatoes (blanched & pulsed) 3 Onions Splash of Water 4 Bay Leaves 1 Cinnamon Stick 2 Green Chillies 10g Coriander Seeds
Method: 1. Cook out the fresh tomatoes and onions until softened with a little water and add the bay leaves and cinnamon. 2. Add the green chillies and coriander seeds to the tomatoes and onions mixture. 3. Cook out the blitz and pass.
Masala 100 g Butter 1 tbsp Garlic Puree 1 tbsp Ginger Puree
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1 Red Chilli 2 tsp Garam Masala 1 tsp Paprika 1 tsp Turmeric 1 tsp Sugar 1 tsp Mace 6 Marinated Rabbit Legs
Method: 1. Sauté the garlic and ginger in butter. 2. Add the red chilli, garam masala, ground mace and ketchup. 3. Add the tomatoes and cook to thicken slightly 4. Add the marinated rabbit leg pieces and cook slowly until tender. 5. Check seasoning and add a little more Garam Masala if required. 6. Serve in a bowl with flaked almonds, coriander and a little crème fraiche.
FEATURE
THE POWER OF
social media
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We all want to be at the top of google!
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customer is scrolling through Facebook and sees your restaurant. They head over to Trip Advisor only to see you at the top of the first page. After this, they turn to Google and search for ‘Indian restaurants in my area’ and again, see your restaurant... How likely do you think it is that they’ll book a table? It’s no secret that being visible to customers helps to increase bookings and we’ve been working tirelessly to help raise the online profile of restaurants across the UK. We’re embarking on a huge project with our social media partner, Really Social, to showcase the effect that digital marketing and awards have on restaurants. The social media landscape is constantly changing and there are some big updates that curry restaurants can use to benefit their business. You can now publish your content
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directly to your Google listing (imagine all your recent offers, photos and information being available directly on Google), plus, alongside reviews, customers can now directly message your restaurant on Google as well as ‘following’ your business which is very similar to Facebook. This offers a very exciting opportunity for our sector and we encourage you all to take advantage of this. Our social media partner, Really Social, now offer the ability to manage your 'Google My Business' account (including your maps listing) and Trip Advisor reviews along with your Facebook, Twitter and Instagram.
If you haven’t got the time (or expertise) to optimise your restaurant online, you can call 01733 806 404 to learn more.
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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 Office on 0207 788 2880 to find out more
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