AWARDS & WORLD CURRY EXPO SUNDAY 10th OCTOBER 2021 Experience the most inspiring night of the Curry Calendar. Curry Life Awards and Gala dinner is the most important annual event of the Curry Industry. Excellence deserves recognition. Don’t forget to send a nomination for your restaurant, chef or takeaway to get recognition they deserve at the Curry Life Awards 2021. Winning Curry Life Award will put your business or individual in the national spotlight. Join us for the spectacular show at the Curry Life Awards, unlike any you have seen before.
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CONTENTS Congratulations from PRIME MINISTER on the Bangladesh Golden Jubilee celebration
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Food Standards Agency Concerned About Home Food Sales Lord Bilimoria appointed as Visiting Fellow at the University of Oxford
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Indian restaurants wary of pay-
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Culinary Workshop to focus on life
before-you-eat policy
after pandemic
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EDITORIAL
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BANGLADESH TURNED 50 Throughout the UK, curry houses across Britain marked the month of March to celebrate 50 years of Bangladesh. It is well known that most of the curry houses here in Great Britain are owned and operated by people of Bangladeshi origin, a historical fact. The curry house menu has a significant influence on the food, ingredients and cooking methods of Bangladesh. It is estimated that about 600,000 people in the Bangladeshi community are historically associated with the catering trade. Sadly, many of the curry houses do not promote themselves enough as Bangladeshi Cuisine, despite having many dishes created and heavily influenced by authentic Bengali food and ingredients. It was highlighted on national TV when a chef like Rick Stein visited Bangladesh. His 2014 TV series 'Rick Stein's Far Eastern Odyssey' ends up with a culinary tour of Bangladesh. This generated a lot of interest and curiosity. Curry Life tried to put British Bangladeshi chefs and their curry in
the spotlight by organising 10 British Bangladeshi Fusion Food Festivals in Dhaka, Bangladesh. A decade ago, there was a fantastic campaign to raise awareness about the authenticity of curry houses 'Dine Bangladeshi.' Of course, the Bangladesh Caterers Association (BCA) does a remarkable job to promote Bangladeshi cuisine and restaurants. Since the independence of Bangladesh as a nation, the traditional naming of Indian Restaurants started to change from 'Taj Mahal' 'Bombay Palace' 'Delhi Durbar' 'Gandhi" to 'Bengal Dynasty' 'Sundarban' 'Surma' 'Megna' or Royal Bengal etc. Nowadays, curry houses have taken more neutral names and decors such as spice, cinnamon, cardamoms, turmeric etc. Hot, Mild, Creamy or Dry, Indian, Bangladeshi, Pakistani, Sri Lankan, Nepalese, any way you like it, CURRY has come to be the UK's national food. It outsells every other cuisine. Like cricket, the Curry Industry is very British. Bangladesh and Britain are both Curry and cricket-loving nations, and we are happy to say 'cheers to Bangladesh' for reaching 50 and hope it progresses further and further.
Sense of Optimism on the Horizon With lockdown coming to an end and with vaccinations happening on a massive, national scale many Restaurant and takeaways are “optimistic” about the future despite the pressures of the Covid19 crisis, with most expecting trading to bounce back by the end of the year. Curry businesses had the most
positive outlook, with 85 per cent of the operators randomly surveyed over the phone by Curry Life in March (anniversary of the first lockdown), saying they were confident about prospects. With this positive prospect in minds, Curry Life is planning to host a Culinary Workshop and Networking Dinner end of June 2021 to celebrate the opening of the hospitality from lockdown (subject to government guidelines). The focus of the Workshop is on Life After Pandemic and Curry Industry Recovery. Those who are interested in attending must book early as there will be a limited number of spaces. Restaurants and bars with outdoor seating say bookings are at unprecedentedly high levels before a possible reopening on 12 April, with people eager not to miss their first chance to eat out since lockdown. Some local restaurants and pubs here made investments to welcome people back and ensure safety measures are in place. One Indian restaurant in Nottinghamshire has spent £120,000 on a refurbishment to ensure it can open in April as per government guidance. This particular restaurant is lucky to have massive space outside as a car park, converted to a socially distanced seating area for customers to enjoy dining out. However, everyone is not so lucky. Despite limited space and resources, they are doing their best to welcome people back. Everyone in the hospitality industry is ready to jump-start the economy. Professional partnerships are a great way to embrace new opportunities. We hope the Curry Life Culinary Workshop will create that opportunity for everyone. We urge restaurateurs to take a step out of their norm and attend this event where you can find ideas for your business, something that you might not have considered before the pandemic.
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BE BRAVE AND PROUD AND
Most of our restaurants are really Bangladeshi – not ‘Indian’ – so are we missing a clever business ploy by not creating a new wave of clearly-branded Bangladeshi restaurants across the country? Could it be the next new trend – and offer a way out of the current pandemic crisis facing restaurants? Lee Lixenberg takes a look... It’s not widely known in the big outside world that the vast majority of the UKs 10,000 Indian restaurants are actually run and owned by Bangladeshis. Why has this become such a well-kept secret-and wouldn’t it give the whole industry a muchneeded, post pandemic shot-in-the-arm if efforts were made to establish or rebrand a new wave of restaurants as clearly, and proudly, Bangladeshi? It’s an especially pertinent question at the moment – as Bangladesh celebrates the 50th anniversary of its independence, amidst congratulatory messages from the Royal Family and Prime Minister. Why there seems to be a reluctance to be ‘up-front’ about the industry’s Bangladeshi roots was the subject of a recent Observer article by restaurateur and poet Ahsan Akbar – which argues that the whole industry would benefit from building a bold Bangladeshi brand nationwide. The argument goes that it’s timely for Bangladeshi restaurants to come of age - and differentiate themselves from the broad ‘Indian’ brand – thereby broadening both cultural and business opportunities. True, there’s a case to be made that Bangladeshi cuisine can’t be easily differentiated from what’s
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known broadly as Indian food – but, as the Observer article points out, there are notable exceptions to this general rule. There’s Gram Bangla and Amar Gaon in London’s Brick Lane and Kolopata in Whitechapel – all advertised as Bangladeshi restaurants – but generally across the rest of the country there aren’t many others who have ‘outed’ themselves. As for the food, as the Observer again points out, there’s no shortage of authentic Bengali cuisine to support a strong
and unique Bengali offering to customers. Among dishes cited are kala bhuna and mejbani beef from Chittagong, as well as chui jhal from Jessore – using piper chaba and Sylhet’s shatkora curries. Then there are mentions for biriyani and bakarkhani from Old Dhaka, perhaps served with tea, which draw on influences of the Munghal kitchens. And speaking of influences, why not draw inspiration from the homeland – where some bold national social and economic policies have seen Bangladesh emerge from the shadows of its two big neighbours; just as Bangladeshi restaurants and food can emerge from the shadows cast by the well established ‘Indian restaurant’ industry. So all of the ammunition is there to fire up a bold, strong campaign to shine a spotlight on Bangladeshi cuisine in a way that has never happened before. And what better time to do it – as we celebrate the 50th anniversary of the year that Bangladesh set out on its own path to independence and success?
BOLD & BANGLADESHI
AMAZING INGREDIENTS
SHATKORA The shatkora certainly wouldn’t gain any points for its beauty but this strange fruit lends an exotic flavour to curry dishes. Green and knobbly, otherwise known as the citrus macroptera, or ‘wild orange’. The fruit is about the size of a very big grapefruit when ripe. The variant grown in Bangladesh called annamensis is known locally as shatkora. It’s commonly used in the area of Sylhet where the fruit grows on thorny trees which can reach 5m in height. A curious cross between a lemon and a lime, shatkora smells like the latter whereas the juice is sour and bitter and tastes more like that of a grapefruit. It has a thick, dry pith and the outer skin becomes yellow when the fruit is ripe. Preparation of the fruit is tricky and requires some culinary skill. Perhaps the easiest way is to cut the shatkora in half lengthways and then cut each half into three, also along the length. Then the main fruit can be pared away from the peel and outer pith with a sharp knife. Chefs recommend the skin is pre cooked to soften the texture. In Bangladesh the rind is eaten as a vegetable and the pulp is usually discarded because of its bitter taste. The thick rind is cut into small pieces and cooked in beef, mutton, fish curries and stews whilst the fruit is often used in shatkora pickles. Curries cooked with shatkora are now becoming more and more popular in Bangladeshi and Indian restaurants in the UK. The fruit is not easy to find but it can now be bought in many Asian food stores that serve the Bangladeshi community. It’s also available in frozen form. Shatkora’s beneficial values don’t stop there – as a citrus fruit, rich in Vitamin C, it has long been known for its medicinal value in India and Bangladesh. It’s very strong in antioxidants and is reputed to be a sure cure for colds and flu when cooked in curry.
Curry Life is putting together a database of restaurants who are interested in considering moving to a more Bangladeshi style of branding image. We will use this Bold & Bangladeshi database for future training events on issues such as marketing and menu adaptations. If you want to know more - and join the database - please contact Curry Life on: 07956 588 777
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Golden Jubilee Congratulations From
PRINCE CHARLES AND PRIME MINISTER
Prince Charles has sent a message of congratulations to Bangladesh on its 50th anniversary – as has UK Prime Minister Boris Johnson. Expressing his regret that the pandemic had prevented him from visiting the country personally, Prince Charles commended Bangladesh’s remarkable achievements, including: bringing more than 50 million people out of extreme poverty since 1990; increasing life expectancy and reducing infant mortality; and turning the economy into one of the fastest-growing in the world. Reflecting on the past fifty years, the Prince also praised Bangladesh’s “considerable
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leadership on tackling the existential threats from accelerating climate change” and welcomed “the role of The Honourable Prime Minister, Sheikh Hasina, in chairing the Climate Vulnerable Forum of nations most affected by the multiple threats of global warming, climate change and biodiversity loss”. The Prince, who is Royal Founding Patron of the British Asian Trust, noted the Trust’s support for Bangladesh, and highlighted the Trust’s work in the past year which has included setting up COVID-19 sample collection kiosks, building on mental health awareness by providing counselling services, and supporting children missing out on school through a virtual education initiative. Contemplating the pandemic, The Prince acknowledged the “dreadfully heavy impact on so many lives and livelihoods” and expressed “heartfelt gratitude to frontline workers helping to keep Bangladesh safe during these difficult times, and to the many British Bangladeshis who contribute so much to the National Health Service in the UK”.
The Prince went on to recognise the 600,000 strong British-Bangladeshi diaspora community and the “incredible contribution this community has made to all walks of British life”. He added: “We come together today in the context of the Commonwealth, as friends and beneficiaries of a common heritage. We shall remain together as partners over the years to come. “I send my fondest wishes to Bangladesh and all those celebrating this very special occasion. Shadhinotar ponchash bochhore Bangladesh ke amar obhinandan!” In his video message, Boris Johnson said it was ‘amazing how much progress the country has made since its birth’ recalling how warmly he was received when visiting Bangladesh in 2018. He went on to praise the major contribution made by the 600,000 strong community to British society, notably the massive contribution made to the NHS. He added: “Looking forward to the next 50 years of friendship. I wish everyone the very best for your Golden Jubilee.”
British Curry Festival 2021 DHAKA - BANGLADESH
To celebrate the culinary diversity of the United Kingdom the British Curry Festival will be UHWXUQLQJ WR 'KDND %DQJODGHVK WR VKRZFDVH WKH %HVW RI %ULWLVK &XLVLQH LQ D WRS ƢYH VWDU luxury hotel setting. If you are a chef, foodie or restaurateur, this is an unique opportunity to experience a culinary journey to enrich your culinary skills with hands-on demonstration, savour new creations and one of the most delicious must visit food destinations. A food safari in the old city is a deep dive into the charming city’s history and culture. To participate please call or send a message to:
07956 439 458 or 07956 588 777
For full details of the programme and packages call above numbers. Places are limited and must be booked in advance.
Food Standards Agency Concerned About Home Food Sales
Since the COVID-19 pandemic began more and more people have turned to cooking to help pay the bills and keep busy. Many people across the UK are still furloughed from work or may even have lost their jobs during lockdown. As a result, there was a steep rise in at-home food selling throughout 2020. There has also been a strong market for this. With restaurants closed, possible takeaway fatigue setting in,
and people wanting to avoid supermarket crowds, the appeal is understandable. Local communities cooking for and selling food to one another may seem like a valid solution to many. But the trend has been concerning to those who regulate food standards. Experts are worried that food cooked in home kitchens may not meet the relevant hygiene requirements or safety standards restaurants and takeaways are held to. These conditions are even more important during a global pandemic. Many are selling food without registering as a
food business and in many cases, unlicensed kitchens are selling food to strangers. A representative of the FSA told the BBC, "The growth of athome food businesses is a concern. Local authority resources are already stretched, and many are finding it difficult to keep on top of the workload [these new start up cook at-home businesses] are generating." He went on to say, "Our advice to people when ordering food online is to check that the business has a food hygiene rating and choose only those with a rating of 3 or above, this can be checked on our website." "If a consumer has any doubts about a food seller or a food product, they should report them to the local authority. Where sellers do not follow the rules, they may be fined, imprisoned for up to two years, or both." The debate on how to tackle this issue is ongoing.
India Club London Fundraising for Survival The historic London based India Club is fundraising to ensure its survival after a recent legal battle. The money is to help the club’s owners pay their legal fees and prevent the venue from shutting down. Located on London’s Strand, the building narrowly avoided demolition several years ago, when it was scheduled to be replaced by a hotel complex. However, it’s future now depends on paying the legal costs it accrued in winning this battle. The India Club has a rich and valuable history to those of Indian descent in London. It was the base of the Indian independence movement during last century and therefore is considered of great historic significance to many. The “Save India Club” appeal has now been launched online. So far, crowdfunding efforts have raised over £4000 and continues to gather support. The owners Crowdfunder page says: “Fighting the landlord – a multi-million-pound property developer, for three years, combined with the pandemic, has taken a financial toll. We now need to raise at least 50,000 pounds.” The campaign continues.
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Budget and beyond: key measures for hospitality industry Hospitality and leisure businesses can also apply for a ‘restart’ grant of up to £18,000, and the Government has also introduced a ‘Recovery Loan Scheme’, whereby businesses of any size can apply for loans from £25,000 up to £10 million through to the end of this year. The Government will guarantee these up to 80 per cent. The furlough scheme has also been extended until September. Employees will continue to receive 80% of their hours that
months, until 30 June, providing some relief for those businesses that face mounting rent debt following lockdown. A ‘call for evidence’ has also been launched by the Government, to monitor discussions between landlords and tenants and to assess what steps should be taken beyond 30 June. In response to the Budget, UKHospitality chief executive Kate Nicholls said: “The Chancellor has announced support to help our sector get
VAT
Chancellor Rishi Sunak has outlined a series of initiatives to help the hospitality and leisure industry recover from the Covid-19 pandemic. The main measures were announced as part of this year’s Budget on 3 March, with further help unveiled on 10 March. The VAT cut of 5% for hospitality, tourism and leisure, down from the usual 20% rate and first introduced last July, has been extended for a further six months, until 30 September 2021. This will be followed by an interim rate of 12.5% until 31 March 2022, when it will then revert to the standard rate of 20%. The Chancellor also announced an extension to the business rates holiday, until June 2021. After this, those companies that have been closed for business will be able to claim a two- thirds cut in rates, up to £2 million, with a lower threshold for those businesses that have been able to remain open.
The VAT cut of 5% for hospitality, tourism and leisure, down from the usual 20% rate and first introduced last July, has been extended for a further six months, until 30 September 2021. This will be followed by an interim rate of 12.5% until 31 March 2022, when it will then revert to the standard rate of 20%. are not worked; businesses must contribute 10% of the cost towards this in July, rising to 20% in August and September. On 10 March, the Government also announced an extension to the ban on commercial evictions for a further three
back up and running, now it is vital that the Government sticks to its date of June 21st for a full reopening of the sector. Delay would see more businesses fail, more jobs lost and undo much of the good work the Chancellor has done to date.”
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www.currylife.uk
Culinary Workshop Supported by
The Curry Life Culinary Workshop returns this summer, where we will focus on life after the Covid pandemic and how the curry industry can recover. Come and hear from the experts on how to get your back back on track. Please note, the event will only go ahead subject to the latest government guidelines. Regular updates on the event will be posted on our website and social media pages. Restaurateurs or chefs who are interested in attending must register in advance.
Sunday, 27 June 2021 4pm - 10pm Radisson Blu Edwardian New Providence Wharf 5 Fairmont Ave, Poplar, London E14 9JB FURTHER DETAILS : 07956 588 777, 07956 439 458
Book your place now WhatsApp or Post your details
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Curry Life Events, 23 Keswick Gardens, ILFORD, Essex, IG4 5NF, Email: info@currylife.com Entr y fee a pply
London’s Benares Restaurant Reclaims Its Star
Navadhanya Honoured by Michelin Guide It’s already known as Cambridge’s top-rated Indian restaurant on TripAdvisor; now Navadhanya has been honoured with a Michelin Plate. After opening in 2014, Navadhanya has since become one of Cambridgeshire's most popular venues. Its goal was to "provide a Royal Indian dining experience" to their customers. The new Michelin Guide describes the restaurant in this way: "This former pub is home to a well-regarded restaurant with white décor and a contemporary look. Dishes take their influences from around India and exhibit a modern style, while at the same time respecting tradition." Krishna Vijayakumar, the owner of Navadhanya gave his reaction to being awarded the Michelin Plate saying, “We are absolutely delighted to be included in the guide. “It’s a very prestigious award and is recognition for all the hard work we have put in at the restaurant over the past three years.”
Chef Sameer Taneja
Chef Sameer Taneja, of Benares restaurant in London, has reclaimed its Michelin status after being awarded a star for the second time. Mr Taneja worked hard to take the restaurant back to its roots to recapture what made the restaurant so popular to begin with; producing recipes “deeply rooted in regional Indian home cooking.” Customers and critics felt like the restaurant had become “Frenchified” in recent years. In fact, Mr Taneja himself is a former student of universally acclaimed French chef Pierre Koffmann. It was also Mr Koffmann who accurately predicted that Banares would reclaim its Michelin star. Speaking about his restaurant’s dishes’ evolution, Mr Taneja said, “Our food is truthful, the spicing correct and we take pains to create flavours as they would be in their home states, though we are creative and use high quality European ingredients. We do not cook to suit the tastes of a particular audience.” He went on to say, “But I realised I needed to work with flavours and spices that were intrinsic to my identity.”
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Legal challenge mounted against indoor hospitality reopening date
Hugh Osmond, founder of Punch Taverns and Sacha Lord, night-time economy adviser for Greater Manchester, have taken legal action against the Government regarding its decision that bars and restaurants cannot offer indoor services until 17th May at the earliest. As part of the UK’s lockdown exit roadmap, non-essential shops, gyms and hairdressers are set to open from 12th April, while hospitality services will be allowed in outdoor settings only. In a letter addressed to the prime minister, Osmond and Lord said there is no evidence to demonstrate why non-essential shops can open their doors for business on 12th April and welcome customers inside, yet bars and restaurants have to wait until five weeks later (17th May) before they are allowed to operate indoors. Lord previously took the Government to court over the ‘substantial meal’ rule introduced in 2020 under the Covidtier system, and won his case. The Government stated that customers in bars and pubs in higher-risk areas must order food [a substantial meal] alongside drinks but there was confusion over what qualified as a meal. In a tweet sent earlier this month, Lord said: “ I can announce the Government dropped the substantial meal requirement in their recent roadmap as a result of our court case. Judges in our case ruled the measure was arguably discriminatory towards certain sections of society. This is a landmark victory for hospitality.” Writing in the Daily Mail, Osmond said: “By returning to court in a bid to have the end of the hospitality lockdown brought forward to April 12 we hope to provide a boost for the industry’s workforce – more than three million people – and the millions of loyal customers who have been deprived of the human social interaction they experience in our premises.”
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COVID CURRY HEROES 2021
Curry houses across the country have shown remarkable resilience. Despite the lockdown, delivering food often risked their own teams’ lives. Curry houses have provided help and assistance to NHS staff, key workers and vulnerable people during this unprecedented time. Curry Life recognises these -vital contributions and aims to give special recognition to some COVID CURRY HEROES. If you think as a business you deserve to be recognised for your contribution during this pandemic, please briefly describe it in a separate sheet or send an email how you and your business have helped make the difference during this Covid 19 pandemic. Email: info@currylife.uk
COVID CURRY HEROES 2021 Name ..................................................................................................................................................................................................................................... Restaurant Name ................................................................................................................................................................................................................. Address.................................................................................................................................................................................................................................. ...................................................................................................................................................................... Post Code....................................................... Mobile.................................................................................... ................
Awarded by
Email................................................................................................................
FOR FURTHER DETAILS CALL OR SEND SMS TO: 07956 439 458 or 07956 588 777 Email: info@currylife.uk
Email : info@currylife.uk
Lord Bilimoria appointed as Visiting Fellow at the University of Oxford Lord Bilimoria, President of The CBI (Confederation of British Industry), has been appointed as a Visiting Fellow at the University of Oxford, based at its Oxford University Centre for Corporate Reputation. The Oxford University Centre for Corporate Reputation is a research centre located within Oxford University’s Saïd Business School. It aims to understand how the reputations of organisations are created, sustained, enhanced, destroyed and rehabilitated. Rupert Younger, Director of the Oxford University Centre for Corporate Reputation commented “Visiting Fellows provide valuable insight and guidance into our research agenda, provide access to data and other sources of relevant information for our work, and also engage within our MBA curriculum. Lord Bilimoria’s leadership of the CBI, together with his expertise as a successful entrepreneur, will be a hugely valuable resource and we look forward to welcoming him to the School in person when we are able to do so. Lord Bilimoria has strong prior connections with the University of Oxford, having been appointed as a Bynum Tudor Fellow of Kellogg College in 2017. The Bynum Tudor Fellowship is the highest honour the College can bestow, according to Kellogg College . He delivered his Bynum Tudor Lecture on ‘Building a global beer brand from scratch: Boldness in business’ in
2018. The latest appointment to the Bynum Tudor Fellowship is His Royal Highness Prince Charles, The Prince of Wales. Lord Bilimoria commented: “I am honoured and privileged to be appointed a Visiting Fellow at the University of Oxford. The work that the Oxford University Centre for Corporate Reputation does around purpose and the value of social approval assets in business has global impact. I look forward to contributing to and championing this work as best as I can.”
Leeds-Based Indian and Japanese Restaurants Recognised by Michelin Indian restaurant Tharavadu and Japanese restaurant HanaMatsuri have both received the ‘Michelin Plate’ in this year’s quality food guide. The two restaurants now join another five Leeds-based restaurants to be officially recognised by Michelin. While the honour is not considered
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as high as the much-coveted Michelin Star, the Michelin Plate is only awarded to restaurants who serve exceptional food. Therefore, it is a tremendous achievement for both restaurants. Speaking to the Yorkshire Evening Post, the Michelin judges said that Tharavadu was “a simple-looking
restaurant with seascape murals. The extensive menu offers superbly spiced, colourful Keralan specialities and refined street food. The dosas are a hit. It added that the “service is friendly, and dishes arrive swiftly." Of HanaMatsuri, the judges called it a “very intimate restaurant, which seats just seven guests and must be booked at least 24hrs in advance. The chef-owner serves a wide range of sushi and sashimi crafted from good quality imported ingredients."
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Indian restaurants wary of pay-before-you-eat policy Taking upfront payments for meals is not an appealing prospect for Indian restaurants, with fears this could alienate loyal customers. Some restaurants, such as Birmingham’s 670 Grams, whose cuisine is inspired by Europe and Asia, have
Habibur Khan says it’s better to have a technology system in place
implemented a pay-before-you-eat policy ahead of the hospitality industry reopening this spring. This is according to a report in The Times, which said restaurants were concerned by the impact of customer no-shows. Habibur Khan, front of house manager at Dalkeith-based Itihaas said the restaurant would not consider asking customers to pay in advance. ‘“We are all humans, sometimes we do make errors and other things that are more of a priority could come up first so I wouldn’t like to penalise my customers who have been supporting us from day one,” he says.
He believes that technology is a better solution for tackling no-shows - with most people booking online or over the phone, Khan says it’s better to have a system in place where software indicates the number of no-shows. “That report will then justify if it’s worth it for you to accept a booking or use that table for another loyal customer,” he says. West London-based Patri says that asking diners to pay in advance would be offputting and would be difficult to implement for those restaurants that are less well-known. “The best way to protect from no-shows is a credit card deposit,” says Puneet Wadhwani, chief tasting officer and co-founder at Patri. “We secure a booking with a minimum cancellation of £5 per person.”
Earn thousands of £ monthly Earn thousands of £££ monthly by utilising your existing skills and knowledge. If you have long experience for working in restaurant trade and willing to spend time to train yourself as sales representatives for products and services then this could be an opportunity for you.
Send a text with your details to find out more: 07775 827 763
Restaurant for Sale in Sylhet, Bangladesh Al BelAl Restaurant in Hetim Ganj Bazar, Golap Ganj, Sylhet for sale. Beautiful restaurant in very busy location. Good business with gas supply. 50 seater restaurant. Owner wants to sell it due to personal reason. For further information please call : Belal Ahmed 07804 629 501
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The U.K.’s first Indian wine specialist has launched
Vallonne Vineyard
Wines in India, a new U.K. based agent which specialises in Indian wines has launched, filling a significant gap in the market. The only U.K. importer to focus 100% on Indian wines, Wines in India has an initial portfolio spanning six top end producers, most of which are from the highly-regarded Nashik region, north east of Mumbai. The wines have been selected by India’s only Master of Wine, Sonal Holland, in partnership with the three directors: Mayank Gupta; Chris Holland; and Nilesh Kamble. Wines in India will target both the on- and off-trade sectors. Within the on-trade, the focus will be on fine dining Indian restaurants, restaurants with a specific wine focus and wine bars specialising in emerging regions. Listings are already in place with Darbar, Thyme & Chillies and Diogenes The Dog. In the off-trade, independent wine merchants, multiple specialists and e-commerce wine specialists will be a focus, alongside grocers with a fine wine portfolio; Waitrose has just listed the Cabernet Sauvignon Reserve from Wines In India’s Vallonné Vineyards. Artisan wine specialists, Wine Monkey, Winebound and The Grape Slayer have also listed wines,
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with more in the pipeline when lockdown restrictions lift. With so few Indian wineries in the U.K. market, Wines in India’s mission is to dispel any misconceptions the trade and consumer may have about Indian wines, by ensuring the focus is on elegant, world class offerings. Whilst India is still a relatively young wine-producing country, in the last 10-15 years the industry has innovated and grown faster than any other competitive beverage market, and the potential to grow the category here is significant; there are currently some 17,000 Indian restaurants in the U.K., very few of which list Indian wines, due to lack of both availability and quality. The current portfolio comprises: Charosa, which specialises in international varieties, including Viognier, Shiraz and Cabernet Sauvignon. Its winemaker is Ashok Patil, who has 15 years’ experience making wine in India, and has completed vintages in New Zealand, South Australia and France. Good Drop Wine Cellars, which specialises in sparkling wine, and was founded by Barossa Valley winemaker, Ashwin Rodrigues.
Reveilo, a boutique estate with an Italian winemaker specialising in Italian varieties including Sangiovese, Nero D’Avola and Grillo. Fratelli is a joint venture between two sets of brothers - the Italian Secci and the Sekhri and MohitePatil brothers from India. York is a nine-acre estate specialising in international varietals including Shiraz, Cabernet Sauvignon and Chenin Blanc, with a combination of New World winemaking practices with French influence. Vallonné Vineyards, is a minimal intervention winery and producer of India’s first Provencal-style rosé, and first Indian Malbec. Commenting on the launch, Wines in India director, Chris Holland said: “We are extremely excited to launch Wines in India, the culmination of several months researching the U.K. market and exploring India’s wine regions. We believe there is significant potential for an Indian wine specialist here, given that the U.K. trade is particularly open-minded to emerging territories coupled with the British love affair with Indian cuisine.
Launch of first ever soft drink to harness health & healing properties of Nettle
Two UK chemists have launched Emunity; the very first health drink to harness the healing and immunityboosting benefits of nettle and make it available in a ready to drink can. The stinging nettle (Urtica Dioica to give it its scientific name), has been used for centuries in traditional medicine. It is an ordinary plant with some extraordinary qualities. Nettle contains a significant amount of biologically active compounds, particularly carotenoids and polyphenols, that are good for you and your body. Nettle is known to lower blood pressure and blood sugar levels, it reduces the effects of skin photoaging, helps in fighting the symptoms of hay fever. It has antibacterial properties and boosts your immune system. But to be fair, nettle on its own isn't very tasty, so pharmacists Roy Lamb and Nasir Isaji, have infused it with a range of garden botanicals, each with their own health properties. Emunity is available in two great tasting flavours: Wild Strawberry and Gooseberry. Emunity Wild Strawberry contains
immune boosting nettle, wild strawberries,meadowsweet, chamomile and cucumber. Evoking the taste of a summer day in the garden, this drink is packed with nutrients and antioxidants which help to reduce cholesterol, blood pressure and oxidative stress. Emunity Gooseberry contains immune boosting nettle, gooseberries, dandelion, rosemary and thyme. With that late summer taste of the garden harvest, this drink is packed with nutrients which help improve eyesight and memory and even help slow the aging process. Rosemary has proven useful in the improvement of liver and digestive health. It has been shown to increase the effectiveness of antibiotics and improve memory and learning. Dandelion has been used to treat. It shows promising antitumor effects as well as aiding blood sugar control. The plant is so nutritious that it helps aid weight loss and also supports the immune system. Meadowsweet is a perennial herb known for reducing the symptoms of cold and bronchitis, stomach ulcers,
heart burn and is an adjuvant in bladder infections. It also helps decrease inflammation and even contains agents of salicylate that are similar to aspirin. Cucumber promotes hydration in the body and contains flavonoids and tannins that are rich in antioxidants and vitamins. It has significant carminative and antacid "We're both passionate about helping people stay healthy, and so developing a drink full of genuine health benefits seemed the obvious thing to do." says Nasir. "The recipe for Emunity is inspired by my herbalist great-Grandfather who used to create a 'cure-all tea' from nettle. When I looked into it, I could see why nettle was so effective." says Roy. Emunity has transformed the humble nettle into a great tasting, refreshing drink loaded with immune boosting health benefits. It is 100% natural, with no artificial ingredients and only 53 calories per can. Emunity is available from www.Emunity.co.uk
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Culinary Workshop to focus on life after pandemic and curry industry recovery plan Curry Life will host its culinary workshop and networking dinner on 27 June 2021 at the Radisson Edwardian New Providence Wharf in London’s Docklands. The annual event, a highlight of the UK curry industry’s event calendar, was cancelled last year due to the Covid-19 pandemic. As hospitality services across the country prepare to open up for business, in line with the government’s roadmap out of lockdown, the workshop’s primary focus will be on life after the pandemic and building a recovery plan for the curry industry.
Syed Ahmed, the event organiser and editor at Curry Life Media Group, said: “The curry industry is one of British cuisine success stories. It has taken enormous hits due to the pandemic. We have invited several experts to participate in a panel discussion to examine how curry businesses can build a profitable path in the aftermath of Covid-19. “As we have done every year, we will discuss the sector’s latest trends and
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Rupert Rowley, currently development chef for MSK Ingredients, Mark Poynton, formerly of Michelin-starred restaurant Alimentum and Dominic Chapman, head chef at The Beehive at White Waltham. Chapman previously worked at Kensington Place in London and was once head chef at Heston Blumenthal’s Hind Head in Bray. Award-winning restaurant manager Mo Gherras will also be taking part. Guests at the event will also have the opportunity to enjoy a three-course meal featuring an array of spicy dishes devised by London-based award-winning Asian caterers Mint Catering. Participating chefs and restaurants will receive a certificate for attending the culinary workshop and panel session. The headline sponsor for the event is Just Eat, with additional event partners including Unisoft Solutions, CLCC and Travel Links Worldwide. Those interested in attending this event must reserve tickets in advance. To reserve your space at the event, call 07956 588 777 or send a text.
share tips on technology that will drive these businesses forward, alongside the importance of digital marketing and sustainability.” Celebrity chef and restaurant consultant Mridula Baljekar, best-selling author of several curry cookbooks, will host a cooking demonstration highlighting why exquisite dishes are essential for a successful business. Other participants at the culinary workshop include acclaimed chefs
Are drones the food delivery future?
A curry house in Glasgow is trialing the UK’s first drone delivery service for its takeaways, with the restaurant owner saying the process is an eco-friendly and faster way to deliver food, and one which could end up cheaper for the customer than other delivery methods. The Shish Mahal in Glasgow has partnered with a local drone pilot,
John Crawford, to trial the service, which is still in the research and development phase. In a report in The Times, restaurant owner Asif Ali says the service could soon be used for goods weighing up to 1kg. Last year, Thai restaurant Camile Thai Kitchen started a drone food delivery service.
Founder and CEO of the business Brody Sweeney says drone delivery enables the restaurant to reach a larger geographic spread of customers, and allows them to receive their orders in record time. The Camile Thai Kitchen takeaway chain has been taking part in a trial in Oranmore in County Galway, West of Ireland, alongside other restaurants. The trial has been operating from a food truck parked outside a Tesco superstore. “We see drone deliveries as a welcome new way of cutting down on the heavy delivery costs that are placing an increasing burden on restaurants,” says Sweeney, with Camile Thai charging customers a €2.99 delivery fee. Delivery by car or bike costs the company somewhere between €5.50 and €6, according to Sweeney. If drone deliveries were to become widely available, Sweeney calculates that about 70% of Camile Thai deliveries could be done in such a way. “It won’t be suitable for all deliveries — such as to busy urban streets or office blocks,” he says. “Drones are ideally suited for suburbia, where people have gardens or driveways where deliveries can be dropped. The future of drone delivery is definitely revolutionizing the food industry.”
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Abdul Hay Owner chef of i-Naga
THE SOUL of a community
I-Naga Restaurant
T
he last few months have been undeniably challenging for the restaurant industry, with lockdowns and tier changes creating a rollercoaster of openings and closings across the country. Every day brings more stories of the ruin of businesses that have been years in the making and apprehension about the future. Deep in South London, however, is a heartwarming success story thanks, in part, to the huge affection and respect it holds in its local community. I-Naga, in West Wickham, a short drive from bustling Bromley town centre, is the lovechild of BritishBangladeshi chef Abdul Hay and is known for both its award-winning menu and charismatic owner who is somewhat of a celebrity in local circles. The 43-year old entrepreneur opened the contemporary curry house 10 years ago after ‘the existing restaurant had fallen into a bad way.’ According to Abdul. ‘I saw the potential and wanted to rescue it. I was able to buy the place for a song which made it possible and have not looked back’. Having been born in Sylhet in eastern Bangladesh, Abdul arrived with his parents aged three and cut his teeth in the curry trade working at his older brother’s
takeaway in East London. Now married to housewife Nargis and the father of 4 sons, aged between 6 and 18, Abdul commutes tirelessly each day from his home in Bethnal Green, ‘seven days a week and nearly every day of the year’. Bangladeshi cuisine has long been associated with the thriving 'bhuna and beer' cultures of Brick Lane and Birmingham, so beloved by British office parties and stag dos. However, Abdul has, in this traditional corner of the London suburbs, been quietly elevating his ancestral food to a whole other level. ‘I grew up, and still live in Tower Hamlets, the heart of the Bengali curry industry in the capital,’ reflects Abdul. ‘I saw how the local restaurants diluted their heritage to suit British tastes and, while I understand it in my head, my heart wanted to create a curry house that would not compromise but would win over my diners by sheer quality and taste.’ This approach, infused with authenticity and passion, has clearly paid off. A short time after opening, the restaurant was the very first in Bromley to hold a five-star hygiene rating. Within a year, it had won its first Curry Life award and I-Naga’s Head Chef, Abab Miah, has been the winner of Curry Life's Curry Chef Of The Year award for four consecutive years. I-Naga was described to me by the editor of this magazine as 'probably my favourite curry house in the country. I even missed it when I was working in Delhi'. High
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praise indeed, so I started the journey from my West London home with high expectations. Arriving on a rainy evening, I was immediately enveloped in Abdul's warmth as a host. It felt as though I had walked into his own family home and was being treated as a long-lost friend. ‘When I open my doors at 5pm’, agrees Abdul, ‘I am opening my doors to my guests and cannot help but treat them as though they are sitting at my own table’. Meaningful engagement, however fleeting,
what we have all been through? Abdul is proud of his standing in the community, forged through both I-Naga’s popularity and his tireless giving back to the area. ‘I take great pleasure in sponsoring most of the local sports teams’, says Abdul, ‘I contribute a significant amount of money each year to them because I know such activities are crucial to keeping a community alive and thriving.’ I also hear about the restaurant’s feeding of NHS staff in the A & E
is so valued in our current times. Diners, starved of much of their usual social interactions, will be more appreciative than ever of a warm welcome and a personal touch. Abdul has this in spades and, in a relatively recent timespan, has built a devoted following. This was evident in the stream of takeaway collections as I sat down to my table, the only diner in the closed restaurant. The staff seemed to know most people by name and orders were interspersed by cheerful enquiries into relatives’ health and Christmas plans. After months of social distancing and isolation being pressed on us in the fight against Covid, this atmosphere of authentic community is sure to be in demand. Who wants sterile formality and insincere service after
department of the nearby Princess Royal University Hospital and providing lunches for local schools, including a regular buffet meal for school children. They say what goes around comes around and the restaurant owner certainly had a taste of this after a burglary last year. ‘The local response was overwhelming. It still blows my mind’, reflects Abdul, ‘I refused a kind offer of a GoFundMe page being set up and so the locals began to flood the restaurant, I mean queues out the door. One man ordered food from me for 14 days straight, admittedly by the 12th day, he laughed about a curry overload!’. ‘I will always be grateful to our neighbourhood for that time which showed me the
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power of human kindness like nothing else. I am just a regular guy with a dream but God is definitely watching over me’. Abdul cites inspirations such as Gordon Ramsay as examples of a fearless drive achieving anything. But there is no doubt he also puts the graft in: ‘Nearly every dish that leaves my kitchen is seen by me. I know this to be a secret to success. I also refuse to use anything but the highest quality ingredients. My chicken is from a Smithfield Market butcher, the freshest anywhere, the lamb is from New Zealand
through some of his highlights. The salmon tikka is, according to the chef, 'mouth-wateringly good', and a quick Google reveals his public feel much the same. Sadly, I am allergic to fish and so had to pass on this delight but Abdul assured me even better was to come. And how right he was! Full disclosure, I have lived or travelled in India for nearly 20 years and I have never experienced a poppadom like the one that was produced as an amuse bouche by a smiling Abdul. A thin soft 'papad' was covered in a vibrant layer of tamarind, crispy red onion, channa and,
and basmati rice is only Tilda. Yes, it may cost more, but you know in the first bite what you are being given.’ The recently refurbished dining room of I-Naga is pleasingly spare, a refined canvas for the colourful dishes on the menu. The long dining room, with divided tables that feel suitably safe, is decorated in a neutral palette complemented by glamorous lighting and crisp, heavy white table linen. The bar is well stocked against lit-up glass and the whole effect is quietly luxurious without being flashy. With a flourish Abdul produces the menu - the scope of which is immediately eye-catching and talks me
even, the crunch of Bombay Mix. I could only stare at it for a few minutes in interest and slight suspicion before the first (incredible) mouthful. Safe to say, I will never be satisfied by a bare naked poppadom again after this explosion of taste, tanginess and creativity. One of the great crimes of mid-range Indian restaurants in the UK is a complete absence of surprise. This is where I-Naga is leading the field and raising the bar for curry houses everywhere. Having thought we might have peaked with the fullyloaded poppadom, the next course, a petite plate of smoky rich red Chicken Tikka, topped with a voluptuous king prawn (although sadly I could not
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eat this) and caramelised sweet onion brought everything crashing to a halt. Even allowing for the gastronomic banality of lockdown life, that delicate starter was, hands down, the best thing I ate in 2020. Such a familiar dish, one that I have indulged in in palaces, dhabas and streetcarts, from Lahore to Kolkata, and yet here in the fringes of Bromley, I find the most exquisite example of it I can remember. Subtle and delectable like the courtesan Pakeezah herself. As a nondriver, Google Maps tells me it is 1 hour 9 minutes, taking in a tube, overground train and suburban bus, from my front door to I-Naga. That is a journey I would willingly do again and again, in all weathers, for this one, transcending, starter. Abdul and his team are extremely attentive but keep the balance just right allowing space for the dining experience while never more than a smile away. Still coming down to earth from the tikka, I was ushered into another taste realm, with a flaky rolled paratha filled with meltingly tender spiced lamb. The changing of gears worked well and the lamb was warm, comforting and as though it might have been cooked in a clay tandoor for 24 hours. It felt like sitting at dusk in a wood-smoked North Indian village watching the fields and mango trees, it felt like being a prized guest, it felt like celebration, it felt like home. I was beginning to see the strength and magic of I-Naga, it takes the diner on a journey through these small plates of storytelling. For the British, it will be Jewel-in-the-Crown, Golden-Triangle exotic while for
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the South Asian diaspora, it is nostalgia, the daadi on a charpoy shelling beans, soul food. Either way, Abdul has built so much more than a restaurant on this corner of Croydon Road. It is a magic carpet. Beaten-brass karahi dishes come out laden with AngloIndian Chicken Curry, thick, mildly spiced and aromatic - I can easily imagine ayahs feeding it to plump children of the Indian Raj - and perfectly flavoured basmati rice. Wanting to explore further into Abdul's local heritage on the menu, I requested one of the chef's signature dishes, a fiery Garlic Chicken Tikka, in a velvety sauce - it did not disappoint and was a perfect high note to a memorable meal. Dessert was a sweet tongue refresher in the form of Pistachio-infused kulfi, as creamy and fresh as anything served on Chowpatty beach at sunset. Abdul likes to say that ‘a good customer will never leave a bad review; if he is unhappy with a meal and feels he has been undersold, he simply won’t return.’ There is no danger of that from this reviewer - I am already looking forward to going back and sampling Abdul’s original homestyle Bengali Chicken Korma, in which according to the chef, ‘there are no coconut or almonds, the ghee does all the talking and you haven't lived until you've tried it’. This year will see Abdul launching a weekly Bengali curry night and bringing more secrets from his family kitchen to lucky diners. 2021 is looking up already.
I-Naga Restaurant, 84 Croydon Rd, Coney Hall Roundabout, West Wickham BR4 9HY
Flavours of some best Indian takeaways during lockdown
By Sam Smith
Curry life has reached out to some of the most popular restaurants and takeaways to learn how they are dealing with lockdown. But also, how this has impacted the food they serve and how customers are responding, all with an emphasis on flavours. This is what they told us
Haweli Ealing Restaurateur Manik Miah of Haweli in Ealing had a lot to say when it came changing customer tastes. “Our philosophy is simple; we provide generous portions at a reasonable price, but our real selling point is customers will experience unique flavours in the dishes we create. And we enjoy creating new dishes.” During the pandemic, Manik told us that customers are mostly ordering the classic curries, and this is what’s supporting Haweli during lockdown. But he also told us that before lockdown, he noticed some significant changes in customer tastes. “We’ve really been able to create some truly amazing dishes. And our customers have been very receptive to
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them. For example, we’re using our grill a lot more as well as making curry. Our tuna steak cooked in a variety of spices is becoming quite famous.” “This dish is so different from what people are used to ordering when they visit a restaurant like ours. But the more unique dishes we create the more customers are willing to try them. We once had someone order our tuna steak dish every day of the week!” “Our grilled asparagus with lamb or chicken is also very popular. It’s so different, we cook it in turmeric with poppy seeds, butter and pepper. We’re also seeing vegan food really taking off too. This gives us more opportunity to create new and exciting dishes.”
Haweli of Ealing 127 Uxbridge Rd, Ealing, London W13 9AU Tel: 020 8567 6211, www.haweliofealing.com
The Indian Ocean, Cambridge Ruhel Hoque of The Indian Ocean in Cambridge told us, “It’s our old favorites that have carried us during lockdown. Curries like chicken tikka masala, madras and korma have continued to be popular. They are also easy to produce and meals like these travel well.” He did discuss the challenges of lockdown and how his customers’ tastes are changing. “There’s a scarcity of certain ingredients at the moment, such as turmeric. So we’ve had to reduce our menu during lockdown. We have plenty of stock, but it’s still a concern. If this situation continued indefinitely then I fear for many restaurants and takeaways.” “Our customers know
what they like, and they tend to stick to these dishes. This is especially true of our older customers. They love their traditional curries. But before lockdown we did notice customers’ palates are changing, especially among younger or millennial customers. They are taking an active interest in more authentic dishes and flavours.” Ruhel went on to explain in more detail. “Grilled meat is now more popular. Flavours and spices from traditional Bangladeshi and Indian dishes, or a fusion of smaller dishes which, when ordered together, complement each other. Even if they originate from different regions. Sadly, these meals don’t travel well and aren’t well suited for takeaway.”
The Indian Ocean Unit 4, High Street, Histon, Cambridge CB24 9JE Tel: 01223232466, info@theindianocean.co.uk
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Shozna Restaurant - Rochester Jamal Uddin Ahmed of Shozna Restaurant in Kent said of his experience, “We offered takeaways beforehand, so we’re lucky that we’ve been able to adapt quickly. Although it’s only half the experience. Customers visit us to enjoy the flavours in full effect along with the atmosphere.” He told us about his customers’ takeaway habits during lockdown. “Our popular dishes before lockdown are still the most popular ones now. People still like what they’ve always liked. But our house specials are becoming more popular. Some customers are absolutely branching out, they are experimenting with more traditional and authentic recipes.” “Many return to what they like, but it’s nice to see
Zyka, Reading Zak Khan, the owner of Zyka in Reading gave us his insight. “Today, people have authentic recipes at their fingertips, so they want something more. There are also trends to consider.” “Smaller dishes are becoming more popular, similar to tapas but of course it’s traditional Indian and Bangladeshi recipes. An increasing number of customers now like to order a variety of small dishes to try them all. This is a great way for them to experience new flavours.” Zak explains that while traditional curry dishes are still popular, he’s noticed some customers are moving on from their regular favourites to explore new but similar dishes. “Those who may have liked korma or masala before may find they like dhansak or karai dishes. We’re selling a lot of dhansak through takeaway orders at the moment and we think there’s a connection.
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customers broadening their horizons. Customers are becoming more health conscious too, so we’re seeing a lot of plant-based and grilled food being ordered, in particular fish. “Our fish curries and fresh grilled fish is really growing in popularity. This allows us to prepare more authentic dishes. Understanding spices and having the knowledge of what works together as a chef helps us teach that to our customers, who get a feel for it themselves. It helps their palate develop and gets them used to more intense flavours.”
Shozna Restaurant 153 Maidstone Road, Rochester ME1 1RR Tel: 01634 847 847 www.shozna.com
“Dhansak and other sweet and hot dishes can be addictive. They also serve as a fantastic gateway to other dishes, allowing customer palates to evolve further. We hope this will be the case when we reopen to sit-down diners.”
Zyka 6 Park Lane, Reading RG31 5DL Tel: 0118 942 7788, www.zyka.co.uk
Kennington Tandoori, London Dr Kowsar Haque from Kennington Tandoori told us about his approach to takeaway food during lockdown. “We run our restaurant as a separate business to our takeaway, so during the pandemic we switched our focus to takeaway only.” “We’ve used online platforms since 2009, so everything we do is data driven. It allows us to analyse trends and track which dishes are ordered the most. When we switched to takeaways, we used this data to strip back out menu to just the four most popular dishes, korma, masala, rogon josh and our famous Goan vindaloo.” “We were so busy. Serving these four dishes primarily has helped us support our business throughout the pandemic. We gradually expanded the menu, adding more items over time. This includes many of our vegan recipes, or vegan versions of our popular dishes.” Kowsar explained to us why he thinks this model was successful. “Curry is comfort food; in fact, all takeaway is comfort food. People order a takeaway to eat it at home and relax. And this is what people have needed most during lockdown.”
Kennington Tandoori 313 Kennington Road, London SE11 4QE Tel: 020 7735 9247, www.kenningtontandoori.com “When people want exciting flavours they tend to visit a restaurant and enjoy that experience, which is different to ordering a takeaway. We look forward to welcoming our customers back for this when the time comes.”
Taj Cuisine - Chatham, Kent
Taj Cuisine 1, Walderslade Centre Walderslade Road, Walderslade Chatham ME5 9UD, Tel: 01634 686648 www.taj-cuisine.co.uk Abul Monsur of the Taj Cuisine in Kent reflected on what’s changed for his business during lockdown saying, “We’re still selling the usual madras and korma meals, there’s always a market for these dishes. But we
also have plenty of customers who like to order more adventurous dishes, even during lockdown.” “We’re finding ways to make this happen, our curries are still popular but we’re getting a lot of orders for food like shashlick. Something we can serve in a container and our customers can eat it straight out of that. These dishes have increased in popularity during lockdown.” Abul told us about his customers and how understanding who they are and the flavours they prefer has helped sustain his business during the pandemic. “It all depends on that customer’s palate. We use a lot of English herbs alongside our traditional recipes to create unique dishes.” “Before lockdown we had a gentleman come here for his birthday. His present was a unique dish cooked just for him. Nothing that’s already on the menu, something tailored to his tastes. He told me it was the best birthday present ever. It’s hard to create experiences like this through takeaway food, but we’re finding a way.”
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WHAT YOU NEED TO KNOW ABOUT SCAMMERS Scammers and fraudsters are getting more convincing in their efforts to steal your information and get access to your accounts. Phone calls, emails, texts or Whatsapp messages pretending to be from official companies, or our trusted partners, may try to gain personal, sensitive or financial info from you – like usernames, passwords, credit card details, and other information.
SCAMMERS! THE WARNING SIGNS Take extra care at all times when answering the phone, email or texts. Scammers typically use these tactics to obtain your account, payment details, or passwords: •
Tell you a bill hasn’t been paid, ask you to add a new payment method, or that you’re due a commission refund and need to confirm your payment details.
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Say they’re from something like ‘Support’ and need access to your computer, phone or tablet to fix it when you haven’t reported anything.
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Ask for your credit card details to ‘validate’ a version of software or something similar.
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Agitation or anger when you try to confirm that they are who they say they are.
OUR PARTNER SERVICES Just Eat works with trusted Partners such as Bionic, NSF, Meero and others, who are here to help you make the most of your restaurant through areas like business energy, food safety, food photography and more. They will never send emails asking you to provide financial or private information. They will ask only for your address, how long you have run your business and for information about your current utility providers for energy, insurance and telecoms, etc.
IMPORTANT THINGS TO REMEMBER 1. Just Eat will never ask for your date of birth, bank details, address or for any proof of identity such as utility bills, or your Partner Centre username and password over the phone. The only time you will ever need to provide this information is when you first sign up to join Just Eat. 2. If anything changes in your terms we will ONLY ever send you an email and we will never ask you to confirm anything about your contract over the phone. 3. We only ever update software through our own systems, so you won’t need to do anything. Just Eat has strict rules in place about what information and when we will ask you for it. You can read about this on our partner blog. Go to: partner.just-eat.co.uk/blog/performance-technology/security If you’re in any doubt that it’s Just Eat you’re talking to you should hang up and call us back on 0208 736 2000.
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Russell Higham
orthing, on the south coast, has often been seen as a poor relation to its bigger and brasher cousin, Brighton, a few miles to the east with its universities, nightlife and ‘party town’ reputation. Its smaller, more sedate neighbour, conversely, used to be known primarily for the elderliness of its population – the prevailing image of Worthing in many locals’ minds was a caricature of aged retirees hobbling gently along the town’s Victorian seafront esplanade. Over recent years, however, there has been a significant lowering of its citizens’ average age and Worthing now actually boasts a younger demographic than many of its West Sussex neighbours. This, along with Worthing’s perennial appeal as a British seaside holiday destination, has led to an improvement in the diversity and standard of its dining scene as the town’s increasingly youthful residents demand more
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modern and cosmopolitan cuisine. Shaan, an 80-cover restaurant situated between two of Worthing’s main railway stations, has built up a loyal clientele from right across the age spectrum. Young millennial diners these days demand healthy cooking, sustainable ingredients and fast service whilst their older, more conservative customers want to eat their familiar favourite dishes in a comfortable environment served by staff who take the time to make them feel at home. Is it possible to keep both sides happy? Owner Shamim Ahmed and his wife Lima have proved that it is. This husband-and-wife team, who both hail originally from Sylhet in eastern Bangladesh, have combined their uniquely different skill sets to create, over the last ten years, a highly successful business that has defied, and even thrived under, the challenges presented by the global pandemic. Being lockdown, the restaurant part of Shaan was closed to the public when I visited on a cold, wet,
Shamim Ahmed and his wife Lima
weekday evening in late January but I could see that deliveries were flying out of the door at an impressive rate. A socially distanced part of the main dining area, which is decorated in contemporary neutral tones featuring soft mood lighting and lots of natural materials, had been set aside for me in order to meet the strict Covid-19 regulations. From this vantage point, I could observe customers coming in to collect their takeaways, so I had the opportunity, as I waited for my own food, to ask some of them what made them keep coming back to Shaan. The same two answers were repeated by nearly everyone I asked: “flavour” and “service”. The flavour element of Shaan’s appeal I discovered for myself immediately as a selection of starters were brought to my table: A Chicken Pakora with a subtly tangy honey and mustard dressing, a generously portioned King Prawn Butterfly and a Mixed Grill which included the most succulent and attractively hued Lamb and Chicken Tikka I’d had the pleasure of tasting in a long time. These were followed by an equally satisfying main course which comprised just about every single item on the menu. Everything looked and tasted perfect but particularly noteworthy were the plates that Shamim had told me are their regular customers’ favourites, including a tantalisingly good Bangladeshi deboned fish curry served with a hot and spicy sauce made from garlic, chillies, tomatoes and coriander, plus a mediumhot dish of wonderfully plump and juicy Chatga king prawns marinated in spices and cooked in a clay oven. Lockdown had prevented supplies of their draught lager, Cobra, from being replenished by the supplier but there were ice-cold bottles of Bangla on hand as well as a small but well-stocked corner bar with wines and spirits to keep the dine-in customers lubricated when they are finally allowed back in. Once that happens and things
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return to normal, Shaan will return to employing four staff front-of-house plus five in the kitchen as well as three delivery drivers who have recently been supplemented by the Just Eat service which, Lima told me, currently represents around 25% of their takeaway business. So how has Worthing’s changing demographic affected their business, I ask the couple. Shamim replies that “It’s now important to provide healthy, and not just tasty, food – especially to the younger generations. They spend more time at the gym than in the pub and take care about what goes into their bodies, so we offer plenty of vegetarian options and a gluten-free version of everything on the menu”. He adds that “They are also more concerned with the speed of service and can be less patient than our older diners.” Shamim concedes that this can cause misunderstandings sometimes when customers do not appreciate the time it takes to cook something really well but explains that he tries to avoid delays by ensuring staff have clearly defined stations which they take total responsibility for in order to prevent overlap and repetition of duties. He also points out, interestingly, that “The difference between the ages is also very noticeable when it comes to drinking: ten years ago (when Shamim worked at another local Indian restaurant) we would occasionally have problems at the weekends with groups of young people consuming large amounts of alcohol before, during and after their dinner, getting loud and sometimes rowdy. Nowadays, they drink moderately with their meal because they’re so much more health conscious; they just pay the bill and leave quietly without any problems”. As I enjoyed my post-dinner coffee, I had the opportunity to note Shamim and Lima’s relationship
with their customers as they called in to collect their orders. It became apparent that many of them knew the owners by name and that Lima, in return, had made efforts to remember personal details about her customers and their families. One of these, a local nurse named Siobhan who had just finished working a twelve-hour shift, was stopping off on her way home to pick up an order of that ever-popular British favourite, Chicken Tikka Korma. She told me that Shaan is “without a doubt, THE place to go in Worthing” and, as I found when I checked a few reviews on Trip Advisor, this is a sentiment echoed by many of their customers. Siobhan went on to reveal that she would never touch curries before a friend took her to Shaan where she tried a Korma for the very first time. “I never used to like spicy food”, she laughs, “but since discovering Shaan, I’ve become so much more adventurous in my tastes...I even had a Jalfrezi the other day!”. Siobhan is not the only nurse who has been enjoying the restaurant’s cooking. Shamim received a letter of thanks from his MP, Tim Loughton, for having generously provided Worthing Hospital with hundreds of free meals. He had contacted the hospital wanting to find a way of supporting NHS staff in their battle against Covid-19. Together, they came up with the idea of delivering up to 125 three-course meals in hygienic boxes each Thursday for a month during one of the worst periods of the
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pandemic last year. Needless to say, the deliveries went down a treat with the hardworking and hungry hospital staff. The local MP’s letter is proudly displayed in the restaurant along with his ’Covid Curry Hero’ award from Curry Life magazine in recognition of his good deeds. Not wanting to forget his roots, at the same time Shamim also paid and arranged for enough rice and meat to feed 500 people to be distributed to the poor of his native Sylhet back in Bangladesh. His altruistic giving seems to have brought him instant karma (or should that be korma!) too in the way of a doubling of his takeaway business: over the last year, Shaan’s average weekend trade has increased from around 25 to over 50 meals per night. This success naturally makes Shamim and Lima Ahmed happy to be able to ensure continuity of employment for their staff and their families, many of whom are from the BAME community which has suffered disproportionately in the pandemic. Of course, it also makes the lucky residents of Worthing happy to have such an excellent source of fresh, flavoursome food right on their doorstep. After all, a good curry is something they can all appreciate, whatever their age. Shaan Indian Cuisine 205 Tarring Road, Worthing West Sussex BN11 4HN T: 01903 209955 www.shaanindian.co.uk
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Foods to boost your wellbeing Mental health and emotional and physical wellbeing have been front of mind in the last year as the world has grappled with the Covid-19 pandemic. The effects of isolation and the lack of social contact from lockdown has been well documented; with lockdown levels easing around the world, people are now faced with feelings of anxiety at the prospect of ‘the new normal’. Such conditions have made everyone reassess their state of mind and look at ways to sustain a healthier outlook. Indian herbs, spices and produce have long been revered for both their calming and mind-boosting properties, as well as perceived health benefits. Here are ten ways you can restore your health and mental wellbeing in 2021 by using a range of Indian spices and ingredients.
Amchoor Supermarket Waitrose identified amchoor - a seasoning made from dried and powdered green mangoes and widely used in north Indian cooking, as one of the key ingredients to consider in 2021. You can add it to vegetable curries and chutneys, or in marinades for grilled seafood and fish skewers. Amchoor, which contains many essential vitamins and nutrients, has also been associated with weight loss, while its antioxidant properties mean it can benefit the health of your digestive system, too.
Asafoetida Often described as a ‘smelly’ spice, or ‘food of the gods’ (allegedly because it is so good for you), asafoetida has a pleasing onion-garlic flavour and is used mainly in savoury dishes such as curries or dal. It comes from the root of the rhizome plant, similar to fennel and works well in combination with other spices such as coriander or cumin. Its health properties include boosting immunity levels, being used as an antioxidant and helping to maintain digestive health.
Ashwagandha Also known as Indian ginseng or winter cherry, ashwagandha is an ancient medicinal herb that can help improve energy and levels of concentration and has been known to lower stress levels. Its taste is quite bitter, so it’s best added to drinks such as coffee or to smoothies and juices and even baking. Research company Mintel pointed to how products such as a seasoning mix with cinnamon, cocoa and ashwagandha, aimed at restoring calm and relaxation, could become popular postpandemic. “This calming blend can be added to sweet dishes such as porridge, oat cookies, rice pudding, yoghurt, milk, juice or tea,” it said.
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Ceylon cinnamon With its anti-inflammatory and antioxidant properties, ceylon cinnamon, which hails from Sri Lanka, can help protect the body from disease and improve your gut health. Research from Aberdeen University, published in late 2019, also pointed to how the spice could prove effective when managing diabetes. The spice is commonly used for desserts or baking but you can also combine it with hot water to make a refreshing cinnamon tea. Its mild flavour makes it an ideal addition to chicken curry, creating a delicate and not overpowering taste.
Chickpea The humble chickpea features prominently in Indian cuisine and is expected to be a key ingredient in savoury dishes in 2021, according to various food trends reports. Foodservice catering suppliers Aviko says chickpeas are high in protein and also contain some essential omega-3 fatty acids that can often be missing from vegan and vegetarian diets. EHL Ingredients, an importer of ingredients from around the world, points to how chickpeas are also widely consumed dried, puffed or roasted as a snack, or coated in flavour. Expect to see high-protein chickpea-based versions of classic foods such as pasta, rice and even ice cream. Sophie Bertrand and Bari Stricoff, the authors of Forking Wellness:Your No-Nonsense Guide to Health and Nutrition, add that chickpeas can be the main protein source of a meal or they can be simply added to any meal or snack to boost the overall nutrition and leave you feeling satisfied. “Additionally, chickpeas provide vitamin C, B6, and folate,” they say.
Curry leaves Curry leaves, also known as kadi patta, are a fragrant herb, hailing from south India and most often used to make ‘tadka’ - a base for Indian cuisine, where the leaves are sauteed in ghee alongside other spices such as mustard seeds and cumin. Curry leaves are seen as having health benefits as they are packed with antioxidants and you can also boil the leaves and drink this as you would tea.
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Gram flour Also known as chickpea flour, gram flour (made from ground chickpeas) is taking off in popularity as it’s gluten-free and suitable for vegans - it was highlighted by Waitrose as another top ingredient for 2021. The traditional Indian name is ‘besan’ and it’s already used in a variety of Indian dishes you can coat pakoras with the flour and make bhajis or rotis. Its high protein and high fibre content means it’s also good for you, and it contains less carbohydrates and calories than allpurpose flour.
Pickles and preserves If bread-making defined 2020, then pickling and preserving will be the talk of 2021. The trend is in part being fuelled by people appreciating they have more time on their hands as well as by the need to reduce food waste. Indian pickles are commonly referred to as ‘achaar’ and mango pickle is one of the most popular Indian ones but you can also try your hand at pickling all manner of vegetables. “You can extend the shelf-life of your vegetables and still enjoy all the vitamins and minerals they have to offer,” say Sophie Bertrand and Bari Stricoff. “ Plus, some pickles are naturally fermented, which have added benefits to our gut microbiome as they contain probiotics.”
Radicchio It’s not an Indian vegetable but radicchio is in demand and can be used to give a twist to a traditional kachumber salad, an Indian dish using fresh chopped tomatoes, cucumbers, onions, lemon juice and chili peppers. According to New Covent Garden Market’s 2021 fruit and vegetable trends report, consumers are consciously adding a lot more leafy vegetables such as radicchio to their diet, whether it be the main event, part of a dish, or as a snack, in the bid for a healthier lifestyle.
Wayanad peppercorns Another ingredient on Waitrose’s 2021 list, these peppercorns are grown in the Wayanad district of Kerala in south west India and are reputed to be the finest pepper in India. Think spicy combined with a slight citrus flavour - as Waitrose highlights, they are harvested by hand in Kerala, where they’re left to ripen on the vine. In terms of health benefits, adding these peppercorns to dishes can ease digestion, while it is also a good source of vitamin C.
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Arjun Baljee
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rjun Baljee knows a thing or two about food. He trained at the Cornell University School of Hotel Administration, before moving on to work at a number of five-star hotels, including Fairmont, Four Seasons and The Oberoi. Even without this training, Baljee has a fair idea of what it takes to build a
RESTAURANT REVIEW
food service business. His family runs the Royal Orchid Hotels group in India, which comprises more than 60 hotels, each with their own food and beverage (F&B) offerings, all managed in-house. “Safe to say, my earliest memories were of hanging out at my father’s hotels, learning to cook from the chefs,’ says Baljee.
Making a ‘bright’ start All of which should stand him in good stead for his latest venture, Pataka, which opened in February, and which Baljee describes as a ‘food tech start-up’ making use of a ‘bright’ kitchen. Having moved to London in the last year during the pandemic, Baljee says there was a glaring need to do something in the F&B space with existing kitchen infrastructure. One way to tackle this is through so-called ‘dark’ kitchens - a unit or container in an industrial business park where takeaway food is prepared for delivery, and which have unsurprisingly thrived during lockdown. Baljee’s take is slightly different - he is calling his new venture a ‘bright kitchen’. “The current nomenclature is to use ‘dark’ and ‘cloud’ kitchens - all negative connotations in my view,’ he says. ‘There are thousands of existing restaurants and spaces in London, and in every major city, begging to be rejuvenated. We want to be that ‘bright’ idea. Money has been spent on infrastructure and equipment, and is a
complete waste when not utilised efficiently.” Pataka’s concept is to operate from fully-licensed local restaurants - it is currently resident at the site of Adrian’s Restaurant in Victoria. It
Pataka review: There’s spice and lots of it, along with truffle and pecorino… Pataka’s aim is to combine more unusual flavours with traditional Indian dishes, and it’s certainly hit the mark there. The food delivery travelled well in recyclable containers but it wouldn’t hurt to pop some of the dishes in a preheated oven. We tried the butter chicken - it was just the right side of creamy, with enough spice to elevate the dish above the norm and paired with a mushroom rice enhanced the flavour further. The ‘Konkan Grilled Chicken Cafreal’ - chicken skewers dusted with fresh coriander and light green chillies was also beautifully spiced. A pungent black dal and potato and pea samosa chaat also travelled well, while the soya and spinach was an unusual vegetable side dish, flavoured with cumin, pine nuts and masala creme fraiche. If you are looking for something a lot different, try the truffle pecorino kulcha. These flavours can tend to be overpowering, particularly if you are not a huge fan of truffle but the taste was incredibly subtle while still giving a little kick. We also tried a garlic chilli version which was equally delicious. The kulcha was a little on the hard side but that might be the bane of food delivery. The dessert - Rasbailey - was also a revelation, a version of rasmalai infused with Bailey’s.
pays them a share of the revenue, which Baljee says ensures said restaurants can still afford to pay some of their monthly dues to their landlords. In Baljee’s words, it’s restaurant-quality food, served as the chef intended, as if in a sit-down restaurant, but packaged for delivery. These spaces have restaurant seating as well so the aim is to eventually have a dine-in facility at each spot. “We take over the staffing and help them minimise their holding costs and ensure that their investment isn’t written off,” adds Baljee. “The driving factor is that we want existing investments in infrastructure to be utilised in a more efficient manner. We see limited value in building new infrastructure when there are so many restaurants that are closing around us everyday.”
Taking on tradition
Pataka, which means ‘firework’ in Hindi, describes itself as a panIndian restaurant concept, taking
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flavours from around the country and updating the way each dish is cooked or putting a twist on it. “For example, we have taken the mundane paneer makhani [a creamy dish of paneer with a tomato-based gravy] and updated it to make a paneer roulade, with edamame beans and padron peppers.” says Baljee. “It’s a cross-over between a kadhai paneer and a paneer makhani, but the makhani flavour is authentic and the edamame and padron peppers add a dimension that you wouldn’t otherwise associate with Indian food.” Similarly, he says everyone does a stuffed kulcha, an Indian flatbread. Pataka’s version has pecorino cheese, shitake mushrooms and truffle oil. As Baljee points out, none of these ingredients are common in Indian cuisine, but thus far, it is proving to be one of Pataka’s more popular dishes.
Screen time
Technology is also at the heart of the business - in its cooking, delivery and the way it interacts with guests. At present, with the
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delivery-only model, the mobile phone, tablet or desktop screen is the only front-facing tool Pataka has to interact with diners. But Baljee has plans to use technology beyond this. “The tech we are developing will ensure that we know what the customer wants – their preferences, perhaps curating a dining experience based on ‘mood’ rather than pushing what we have on our menu, “ he says. “We are developing data models to determine what a local demographic wants and at what time, frequency, temperature, dietary requirements – there are many many variables that today are catered to by the higher-end, personality- driven restaurants. We want that ‘mindfulness’ and curation to be driven by technology and processes, and delivered whether in-house or at home in every neighborhood.” Baljee believes the ‘bright kitchen’ model is here to stay, as long as there are restaurants in distress. Some of those spaces will become full-blown Pataka restaurants, some will remain a delivery outpost. “Our business model and brand
RESTAURANT REVIEW
have been designed with an incredible amount of adaptability to suit spaces,” he says. “This gives us the flexibility to do what is right by the space to maximise its utility and return.” Baljee has a few other sites lined up across London already, potentially in Bermondsey, Bayswater, Richmond and Highgate, but is cautiously waiting for April 12 to come around, with the aim of opening outdoor seating at the existing site in Victoria. “By the end of the year we hope to have London covered, and have four sites ready to go,” he says. “The only question that needs answering over time is how soon indoor dining will return to its 2019 peak. Our investments will be driven by that data.”
viEw frOm CHEf SanTOSH SHaH Santosh Shah, head chef at Cinnamon Kitchen and a finalist on the 2020 series of BBC One’s Masterchef: The Professionals talks spices, inspiration and comfort food What inspired you to become a chef ? I spent my childhood in Nepal, moving to India when I was 14 or 15 years old. I started working as a kitchen porter and studied for a culinary diploma, gaining experience. I decided I wanted more international exposure, so I went abroad to Montenegro to work in a five-star hotel. I didn’t enjoy this however - it was not what I was expecting, but I stayed for one year to build up the work experience and enhance my CV, before
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moving back to India. I put everything to the test to keep learning and improving - whatever I learnt in one year in Montenegro, I experimented with when I returned to India. I then worked at a food festival which was featured in a newspaper, which led to a job in London.
How did your career develop? When I first came to London, around 2010, I worked in a curry house, which wasn’t a great
experience. I then worked at Dishoom, before moving to Michelin-starred Benares restaurant, which had a great work culture in the kitchen. Everyone was motivated, competitive and looking for new recipes, and I took all of this in. While at Benares, a colleague entered the Masterchef competition which sparked my interest, but they only lasted one round. This scared me so I prepared for the show for the next five years. I was at Benares for three years but I knew that I needed to refine my techniques and knowledge of French cuisine, which took me to Brasserie Blanc [Raymond Blanc’s restaurants], which was a great experience. I was then at Cinnamon Kitchen. Most recently, I was at the LaLit London hotel, but there were many management changes which didn’t create the best environment, so I returned to Cinnamon Kitchen.
What motivates you? When I came to the UK, I really appreciated what it is to be a chef - in India at that time, there was no
developing these channels. Lockdown has taught me how to make the most of my free time, and I’ve also been developing a cookbook.
What’s been the best advice you’ve received? I have worked with Vivek Singh, executive chef of The Cinnamon Collection, the group of five restaurants which includes Cinnamon Kitchen, for a number of years. He told me to just be myself and you will find success in your life. There is no need to copy anyone - act like who you are, be how you are, be yourself and do what you love and what makes you happy.
What’s your biggest regret? Not having been more passionate about world cuisine earlier on in my career. I tend to always focus on Nepalese/Indian cuisine - it wasn’t until I came to London that I focused on world cuisine. I should have done some research and practice when I was in India, but I am very proud of what I have achieved thus far.
Any tips for aspiring Masterchef contestants? Just be yourself - it’s a lot tougher than what you see on television. The chefs I competed against were so strong but it was an amazing experience. Practice as much as you can!
What’s your favourite dish and how do you like to unwind? Cinnamon Kitchen chef culture. I pushed myself, met different people and got support from mentors, particularly at Benares. I like to be inventive too - I was brave enough to cook and combine octopus with spices at The Cinnamon Club. I define myself as an innovative chef.
How have you been keeping busy during the various lockdowns? I’ve had so much time to research food and look at new recipes. I’ve also been busy on social media and
I like to cook fish and lamb with smoky and chargrilled barbecue flavours. I’m a real fan of comfort food and prefer to have home cooked dishes, Nepalese-style. I like to watch movies in my spare time - particularly documentaries about chef and cooking shows.
What’s in the pipeline? My ambition is to open a high-end Nepalese restaurant. We are talking to a range of investors but the plans are delayed slightly due to the Covid situation. We hope to be able to announce something by the end of this year or the middle of next year.
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Experience Shah’s flavours at home For a tasty meat dish, check out Shah’s Nepalese goat or lamb curry, made from the following ingredients. -1 kg goat meat or lamb meat · 3 tbsp cooking oil · 2 cinnamon sticks · 2 crushed black cardamoms · 2 chopped large onions · 1 tsp ginger paste · 1 tsp garlic paste · 5 tomatoes, pureed · 1½ tsp chilli powder · ½ tsp ground fennel seeds · ½ tsp ground coriander seeds · 1 tsp ground dry ginger · 2 tbsp yoghurt
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· 1½ tsp salt · ¼ tsp ground garam masala · 2 tbsp ghee · 4 whole red chillies · 200g fresh coriander Heat the oil in a large saucepan; once it’s hot, add the crushed cardamom and the cinnamon sticks. When everything begins to crackle, add the onions and cook until golden brown. Add the ginger and the garlic paste and cook for five minutes. Add the lamb or goat meat and cook for another six to seven minutes. The sauce will stick to the pan, so be sure to stir continuously to avoid this.
Add the ground spices and cook for a further three minutes, then slowly whisk in the yoghurt and stir until the sauce simmers. Take care not to add all of the yoghurt together as it will lower the temperature of the sauce. Add the fresh tomato puree and bring the sauce to a boil. After one hour, the meat should be soft to the touch. Heat the ghee in a separate pan and add the whole chillies. Let it crackle and add it into your curry. Add ground garam masala and chopped coriander. Let it simmer for two minutes until the sauce turns dark red in colour and serve with rice or bread.
ONE FINE SPRAY!
Remember those heady, far-away days when people actually sat in restaurants enjoying a sociable evening - rather than a socially distanced ordeal? When takeaway orders paled into insignificance – compared with indining covers? And when hard work meant decent returns – rather than simply surviving? So how long will it be before those good old days return, now that the government is talking about a gradual lifting of Covid restrictions – offering
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a much-needed lifeline to the restaurant and hospitality industry? Success will clearly depend on restoring customers’ confidence, is the generally received wisdom from industry leaders. After months of hearing safety messages and warnings, customers need to be reassured that hygiene standards are tip-top - and that no efforts have been spared to make their dining experiences safe and enjoyable. As the owner of the Shozna Restaurant in Rochester, Jamal Uddin Ahmed, puts it: “Good hygiene has always been at the heart of everything we do and the pandemic has certainly heightened our awareness of precautions needed to protect staff and customers alike. “We have been following government and local authority guidelines –while also carrying out major renovations during the first lockdown, partly to guarantee we can meet challenges like social distancing safely on reopening.” “To further reassure customers, we will ensure they are made aware of all of the steps we have been taking,” adds Jamal. “These have included installing screens, where necessary, and using Radica 8 virus killer systems and air purifiers - as well as refurbishing washrooms with hands-free systems
PRODUCT NEWS
to minimise contact. Plus ensuring that all our team regularly use PPE, such as masks, gloves and antibacterial cleaners. “We aim to keep on top of developments in all of these areas – as customer confidence is going to be key to success in the future.” These are sentiments echoed by Zakir Khan, owner of the Zyka Restaurant in Reading, who says: “It’s clearly essential that both customers and staff feel at ease with steps we are taking to get back to normal. “As we get closer to reopening, we aim to publish our plans widely on social media and our website - so that people know what to expect and feel reassured about what we’re doing, including important cleaning processes.” He adds: “We have been more or less relying on takeaway custom recently which, thankfully, has been picking up as advertising has brought in new customers – but we are very much looking forward to getting back to something like normal. “At present, we are largely following the advice coming out of the government – mainly through briefings and television – but everything has been pretty vague, and it has been very difficult to plan properly.” Given the challenges, and uncertainties, facing thousands of
restaurants like Zyka and Shozna, they would perhaps do well to learn the lessons of best practice coming from other restaurant sectors. For Andy Aldrich, who owns the successful Viva Brazil chain of restaurants, a key component in restoring customers’ confidence has been thinking and planning ahead when it comes to finding new hygiene solutions to specific challenges posed by the pandemic. Given the global nature of the pandemic, similar issues are being faced by restaurateurs worldwide. So, Andy has looked at what has been working elsewhere - and has researched the latest cutting-edge responses to commonly faced problems.
Zakir Khan of Zyka
He explains: “Obviously we want our customers to feel relaxed and able to enjoy their experience once more, so we have to make it crystal clear that hygiene is our number-one priority. “From kitchen to front-of-house – every element of infection control must be seen to be impeachable. And people need to know that rigorous cleaning systems are in place to ensure
Following all the necessary safety measures, Shozna fitted several ‘virus killers’ in the restaurant
that this is the case. “Crucially this involves making sure that all areas and surfaces are clean – and constantly cleaned.” He adds: “After much research, to see what works against various bacteria, we went for a product that has become more widely available relatively recently in the UK – from a company called OneSpray. “They use products developed in New Zealand and manufactured in the UK, known as Zoono, which have had very positive results when tested in laboratories against viruses such as coronavirus. “We’ve been trialling One Spray now for a few months and have been impressed with the results – particularly the long-lasting nature of the sprays and surface cleaners, which make them a very cost-effective way of keeping things cleaner for longer.” That’s a benefit that has proved one of the major turn-ons for restaurateurs, says OneSpray Chief Executive, Marc Braterman. Marc comments: “Restoring confidence will be a critical part of the path to recovery for the hospitality industry.
“The feedback we receive from restaurant owners is they feel secure that our market-leading, but costeffective, products will be an important element in this process; and now they understand the benefits they will continue to use the products moving forwards.” Other ‘mega’ brands, such as Unilever, have also brought out a range of cleaning products during the pandemic. So, the broad choice facing restaurants may well be to go either with one of the larger general suppliers – or a cleaning specialist like OneSpray who offer a tailormade, cost-effective means of dealing with the new threats facing restaurants.
## Government advice for restaurants and other food outlets is available on their website – www.food.gov.uk – where there is a special section on the latest hygiene measures to use during the Covid crisis. There is also a separate section – Safer Food, Better Business (SFBB) – that includes a separate information pack covering Indian cuisine.
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Fernandes Vaz Solicitors is a London based niche immigration firm in practice for over 30 years with a wide breadth of experience in all areas of immigration law. The principal of the firm, Maria Fernandes has extensive experience in a wide number of areas of immigration and we are pleased to
The pandemic and what it means
•
for you
Last month, I discussed the new points based system which is likely to open up the labour market and will be of significant interest once the lockdown is over and life returns to the new normal. Of particular interest to the hospitality industry will be the return of Restaurant Managers and Hotel Managers. These positions and others will be examined in a future article. For now the main area of concern is the coronavirus pandemic and the impact of this on migrant labour issues. The Home Office have issued guidance in a number of areas which change regularly. The changes described below were updated on 06/01/2021. Employers who have sponsor licences • do not need to report student or employee absences related to coronavirus. • do not need to report employees who are working from home due to coronavirus. • Sponsored employees can be furloughed as their payments will
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announce that she will be regularly contributing stories related to immigration matters in Curry Life. If you need services related to work permits and immigration please contact Fernandes Vaz Solicitors directly on: 020 8733 0123 or visit their website: www.fernandesvaz.com
not be considered as a “recourse to public funds”. If a Certificate of Sponsorship (CoS) has already been issued and the applicant has not applied for a visa because of the pandemic, it is still possible for them to apply for a visa even though the date on the CoS has
Certificate of Sponsorship
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passed. An explanation for the delay must be provided and supported with evidence where possible. If an employer is sponsoring a new employee and their visa application is pending they can start work before their visa application is decided if the sponsor assigned their CoS before 1 January 2021 or it is a Health and Care Visa. For CoS assigned after 1 January 2021, (with the exception of Health and Care visas) applicants must wait
for the decision before starting work.
Right to work checks
The following temporary changes have been made to the right to work checks which, it should be noted, apply to all employers even if they do not have a sponsor licence. Sponsors will be aware that there are hefty penalties where checks are not properly carried out. • checks can now be carried out over video calls where documents must be examined and notes retained • job applicants and existing workers can send scanned documents or a photo of documents for checks using email or a mobile app, rather than sending originals • Employers must use the Employer Checking Service if a prospective or existing employee cannot provide any of the accepted documents. Where there is a positive notification this protects the employer for 6 months. Employers will be required to carry
Break in continuous residence
The Immigration rules have a “continuous residence” requirement and a break in residence can adversely affect a person’s status. For example it could affect a person who has indefinite leave and cannot travel within the required 2 year period. Normally leave lapses under the regulations. The Home Office have clearly stated that “Absence from the UK as a result of a pandemic, such as Covid-19, will not count as a break in continuous residence.” It is important to retain any evidence of reasons for being unable to travel.
The Home Office have a coronavirus helpline [cih@homeoffice.gov.uk] which must be the first point of contact. The Home Office have emphasised throughout that the permission granted as a result of the pandemic is not leave to remain as such but a temporary solution. It is currently described as a grant of “exceptional assurance”. The legal position of this is unclear. For now, the concessions provide a way forward for employers and migrant employees.
Maria Fernandes Fernandes Vaz Solicitors 87 Wembley Hill Road Wembley Ph: 02087330123 Email: info@fernandesvaz.com www.fernandesvaz.com
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Overseas applicants
The Covid Visa Concession Scheme (CVCS) applies for those who are overseas and had a current visa when they left and are unable to return due to the pandemic. It covers those whose leave has expired or is about to expire before they can return to the UK. The other routes eligible for this concession are those where, if the person was in the UK with their previous leave, they would be able to apply for leave to remain. It will allow a person to travel without a visa and on arrival will be granted 3 months leave outside the Immigration Rules (LOTR) on the same conditions as their previous grant of leave. This concession can
only be used once. After returning to the UK, the person must submit their application in the normal way before the expiry of the 3 month period.
CURRY LIFE
out a retrospective check within 8 weeks of the Covid-19 measures ending.
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Deliveroo shares plunge following stock market listing Deliveroo’s highly-anticipated stock market debut has been branded a disaster, with shares in the business plunging by more than a quarter below its listing price on the first day of trading. The loss-making food delivery service, founded in the UK in 2013, was hailed as London’s biggest IPO (initial public offering) since 2011, ahead of its listing on 31 March. The business, however, saw £2 bln wiped off its market value as its share price nosedived at the end of the first day of trading. Various factors have been blamed for the disastrous flotation, including the fact that Deliveroo was overvalued, the poor timing of its listing and ‘short selling’ practices, when an investment is made in such a way that the investor will profit if the value of the asset falls. There were also concerns over how Deliveroo treats its workers, with an
increasing number of investors shunning ‘gig economy’ companies those businesses that offer short-term contracts or freelance work rather than permanent positions. There has also been uncertainty voiced over the food delivery app’s long-term business model, with fears that its growth in the last year, fuelled by the various lockdowns, may not be sustained once the UK eases restrictions. Deliveroo has come under fire for its poor rates of pay - as low as £2 an hour and significantly less than the legal minimum wage. This was recently disclosed following analysis of thousands of invoices sent in by delivery riders, while the company has also been criticised for its lack of benefits and unfavourable working conditions. Several investment firms had publicly declared that they would not be investing in the business ahead of the flotation.
WHO ARE YOUR TOP BRITISH CURRY LEGENDS? Please help us to celebrate the lives and achievements of great British Curry Legends who have helped to build curry cuisine, the nation’s favourite food. That’s the call coming from Curry Life group – as we announce the launch of a unique series of features in Curry Life and Curry Chef, in both English and Bengali. Curry Life Editor-in-Chief Syed Pasha, Explains “The series aims to highlight the lives of
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people who have played a crucial role in making our industry what it is today – thereby inspiring new generations to reach even greater heights.” He adds: “Sadly, over the years, we have lost some of them. Yet their achievements and legacies are with us today – as are their many present-day successors who are driving the industry forward. “So, as we approach the twentieth anniversary of Curry House publications, we ask you to join us in celebrating all of our curry heroes in our forthcoming series. “If there is somebody who has inspired you personally - whether past or present - please let us know, and we will look at covering them in future editions.” Curry Life: 07956 588 777