89 CURRY LIFE by CURRY LIFE MAGAZINE

2021

SUNDAY 10 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.

Send your nominations through WhatsApp now BEST RESTAURANT

Name ...................................................................................................................................................................

BEST CURRY CHEF

Business Name ...................................................................................................................................................

CUSTOMER CHOICE

Address................................................................................................................................................................

BEST TAKEAWAY

...................................................................................................Post Code.......................................................... Mobile.......................................................................................Email..................................................................

For further details phone awards team : 07956 588 777 or 07956 439 458 or email : info@currylife.uk

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Contents Restaurant Reopening: Survival Guide With the hospitality industry back in business, it’s vital for restaurants to have a plan in place to ensure they can both survive and thrive post-lockdown. We’ve spoken to a range of experts and put together essential tips to make your reopening a success 

Cobra Beer: Dinner on Us Cobra Beer is giving its followers on social media the chance to win one of 250 meals for two, to the value of £50. The ‘Dinner on Us’ social media competition features a promotion that can be redeemed in any participating restaurant, with terms and conditions applying. 

Staffing crisis looms post-lockdown Staff shortages have crippled the curry industry for some time, but the situation has worsened postlockdown, with many restaurants struggling to fill even the most basic of positions. What effect will this have on the industry in the long-term? 

Time for celebration

The Curry Life Awards return in October 2021, an opportunity for the curry industry to celebrate in style. The World Curry Expo will also be taking place at the same time, gathering experts together to network and share knowledge. 

22 Managing your takeaway post-lockdown Table service has finally returned in the UK, but takeaway meals are likely to continue to be important for a long time to come. Discover a few tips and tricks to ensure your takeaways can attract as many customers and positive reviews as possible. 

40 Brick Lane goes traffic-free

Aiming high

Road works begin this summer on Brick Lane, transforming the iconic street into a traffic-free zone at certain times of the week. Plans, approved by Tower Hamlets Council last month, aim to provide a safer environment for pedestrians during evenings and weekends and provide businesses with outdoor dining space. 

Radhuni restaurant in Princes Risborough is set to unveil an expansion later this year. Its owner, Akthoraz Miah, explains how the business has gone from strength to strength and why taking a risk or two can pay off in the long-term. 

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{ } Editor in Chief

Contributors

Syed Nahas Pasha pasha@currylife.uk

Steve Watkins, Lee Lixenberg, Sam Smith Shamsul Islam, Daniel Pasha, Samuel Ahmed Tarin Pasha, Affan Chowdhury, Amjad Suleman

Editor

Syed Belal Ahmed ahmed@currylife.uk

News & Features Editor

Kim Benjamin info@currylife.uk

Commercial Advisor Emdadul Hoque Tipu Media Sales Habibur Rahman General Manager Taslima Akhter

Consultant Advisors Chef Dominic Chapman, Chef Rupert Rowley Chef Mark Poynton, Mo Gherras, Chef Syed Zohorul Islam, Chef Utpal Mondal, Chef Abul Monsur, Harjinder Singh Bahra Photographer Graphic Designer

Appointed Representatives: Syed Jaglul Pasha Dhaka, Bangladesh Tel: +880 181 921 9479 info@currylife.uk

Syed Utba New York, USA Tel: +1 (347) 884 3943 info@currylife.uk

Curry Life is a bi-monthly magazine widely regarded as the British Curry Houses’ authoritative voice and allied businesses in Britain. Part of the Curry Life Events Limited, the Curry Life Magazine is distributed free to Indian, Bangladeshi, Pakistani, Nepalese and Sri Lankan restaurants in Britain. It can also be obtained by subscription £40 a year (UK) and £50 elsewhere. Postage included. Reproduction of its contents in whole or part without written permission is not permitted. We regard ourselves as an ethical magazine

www.currylife.uk Please scan to read magazine online

If you want to tell the world about your food, restaurant or success story in business, let us know. We will send our reporter and a photographer to feature this in any of our three publications, Curry Life, Curry Chef (Bengali) and World Food Life. Just send your name, restaurant name with contact

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Sargunan Venugopal Nagpur, India Tel: +9194223 00132 info@currylife.uk

committed to fair, responsible reporting and comment. We cannot be held accountable for editorial or advertising errors, omissions or claims. Correspondence Address Curry Life Magazine 23 Keswick Gardens, Ilford, Essex IG4 5NF, UK. Tel. 020 8550 4179 Editorial: 07956 588 777 Email: info@currylife.uk facebook.com/CurryLifeMagazine @CurryLifeMag

details. All our journals are distributed Free to 20,000 restaurants and takeaways across the UK. We aim to keep everyone in touch with new developments and best practice in the hospitality sectors - and provide a voice for the people who work in the food industry, i.e. restaurant owners to food suppliers and chefs. We can also let you know about our advertising opportunities in magazines from one-off ads to advertorial features.

CURRY LIFE ISSUE - 89 (May - June 2021) Price - £4.95 (UK,where sold)

Kois Miah Molay Chandan Saha

CORPORATE ADVERTISING HOTLINE Tel: 020 8550 4179 (UK) Tel: +9194223 00132 (India) Commercial Feature & Advertorial: Tel: +447956 439458

EDITORIAL prepared two guides looking at how takeaways and restaurants can recover post-Covid 19. Much of the advice has been gathered from talking to those in the know - from veteran restaurateurs, hospitality professionals, and business experts. You’ll find a wealth of advice on menus, suppliers, customer service and marketing, as well as tips on how takeaways can capture that restaurant feel and create loyal customers. You can also draw inspiration from our interview with restaurateur and businessman, Abul Kalam Azad Suton, who established Badsha 26 years ago in Tenterden in Kent. The Indian restaurant has gone from strength to strength and has a devoted following, both locally and nationwide. Suton made the most of the lockdown, using the time to reassess the business and carry out some refurbishments and he also gives us insight into his work with the local and wider communities in the UK and Bangladesh.

Join us on our culinary journey

Restaurants face recruitment crisis Staff shortages are a familiar issue for those in the curry industry. Recruiting staff is an ongoing challenge, with tougher immigration rules making it costly for restaurants to recruit experienced chefs from south east Asia. Most restaurants wanting to sponsor skilled chefs had to provide a salary of £29, 570, which for many did not make financial sense, given the competitive environment of the curry industry and the sector’s low margins. Under current rules - the new ‘PointsBased System - Skilled Worker Route’, which apply from this year, the salary threshold has been reduced to £25,600. But curry houses are now struggling to fill vacancies in the

wake of the pandemic. As lockdown measures ease across England and restaurants can once again open for indoor dining, this cause for celebration is somewhat bittersweet. We have seen numerous reports of Indian restaurants unable to open as they have no staff, and this applies across the ‘skills’ board, from waiting staff, to chefs to kitchen assistants. Following months of enforced closures due to lockdown, existing staff have moved on to other jobs or are expecting higher rates of pay. It’s clear that the curry sector needs to urgently address the issue of staff shortages as many businesses may simply not survive.

Recovering from lockdown On a more positive note, we have

The hotly-anticipated Curry Life Culinary Workshop is just around the corner, taking place at the end of June. Our preview highlights the range of topics under discussion, which includes a session from acclaimed food writer and celebrity chef Mridula Baljekar, who will be talking about the health benefits of everyday spices. Dominic Chapman, chef/patron at country restaurant/pub The Beehive in White Waltham, will be focusing on sustainability and offering tips on how to buy products that not only taste great, but which benefit the planet too. We will also be joined by Mark Poynton, chef patron of MJP@ TheShepherds in Fen Ditton, who has been busy working on his debut cookbook, and Mo Gherras, who has been in the restaurant trade for more than 20 years. Gherras opened his new venture, The Cross Keys pub in Sherborne, in June 2019, less than a year before the pandemic hit but the business has already made its mark, winning a couple of accolades in the Dorset Tourism Awards.

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NEWS

Restaurant

Reopening

Survival Guide

Restaurants reopen post-lockdown

Now that the hospitality industry is free to open once again and the pandemic seems to be under control with the vaccination programme on track, Curry Life has a few tips for restaurant owners regarding reopening successfully.

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e have gathered this advice in recent weeks through our many conversations with veteran restaurateurs, hospitality experts, and business strategists. We hope you find these tips helpful!

Prioritise your regulars

While your regulars have likely visited you for takeaway throughout the pandemic, they’ll have missed table service. Ordering a takeaway is great, but your regular customers will be keen to come back and enjoy sit-down dining once again. Therefore, make sure your local, frequent customers are welcomed back and treated like old family members. While we fully recommend doing what you can to attract new business, it’s your regulars that will keep the bills paid. At this point in time, they are the customers you need to impress the most. Show them what they’ve been missing. Many of them will have craved your cooking in the past few months, so make sure it was worth the wait! Reward their loyalty in any way you can, but most of all, just make sure they have a great experience. If you’ve seen them regularly during the pandemic, then thank them for their support.

months, and chances are you’re keen to leave it behind and get back to being a dine-in restaurant. You may also have sold a lot of takeaway food before the pandemic, meaning it will always form part of your strategy. Tempting as it might be to focus more on restaurant dining, we’d caution against abandoning takeaway or easing off the throttle fully. We understand your desire to jump back into table service now that restaurants are open again, but it’s a good idea to keep your takeaway processes active. Lots of people are still wary of the virus and will still be ordering takeaway food for a while longer. They may not yet be comfortable returning to restaurants yet. Covid-19 is still a threat, and nobody can rule out another lockdown. This is why restaurants need to be able to go right back to a takeaway-only model if the need arises. We sincerely hope this doesn’t happen, but few things in life are certain. Keep your takeaway infrastructure in place, just in case.

Don’t abandon takeaways

Review your menu

Takeaway food may have been your primary source of income over the past twelve

You may have made amendments to your menu during the pandemic. You may have

NEWS omitted some items due to increased supplier costs or difficulties procuring certain ingredients as a result of recent trade complications. Be it due to Brexit, the pandemic, or a certain ship being stuck in a certain canal; it’s been a complicated time for businesses which import goods. But some of these issues are being resolved and this creates more options for restaurant owners. Work out what you can comfortably bring back. It may be your whole menu or just certain dishes. Now may be a good time to shake things up and make the changes you want going forward. You could even advertise your ‘New Menu’ to get your customers excited.

Evaluate your suppliers and your staff training

Speaking of suppliers, take time to evaluate them and see which ones are worth keeping, now that the industry is coming back to life. There may be cheaper alternatives, or it may be worth paying more if there is a price increase. The price of many suppliers skyrocketed during the pandemic, and they may lose customers if this continues in the long-term. Make sure you do what’s right for you and your business. Health and safety concerns are now at the forefront of customer’s minds. Hygiene and cleanliness have Consider making menu changes

always been essential to the restaurant trade, even before the pandemic, but now these concerns have increased in importance due to the existence of Covid-19. This means restaurant owners and managers need to ensure their staff are taking health and safety guidelines as seriously as possible. There is no room for error or a relaxed approach. Staff must adhere to the rules if they are to work in this sector. It’s your responsibility as a restaurant owner to ensure your team is fully trained and aware of what the guidelines are. It’s also worth encouraging your staff to get vaccinated. This could help ensure Covid stays out of the restaurant, keeping you, your team, and your customers safe.

Keep up to date with guidelines and reassess your marketing

As restrictions ease, the guidelines are changing rapidly. However, the government’s roadmap could change as new strains of Covid are identified. There are likely to be regional guidelines too, depending on where you are in the UK. Stay up to date with current affairs and keep an eye on what’s going on in your area. While restrictions are relaxing, they could return at a moment’s notice. It’s likely that summer 2021 will not be the complete end of Covid-19, so stay vigilant. Know what you can and cannot do legally, then act accordingly. Now is the time to tell the world that you’re back in business. There are many different

Keep your takeaway processes in place ways to do this; you could consider traditional advertising, like leaflet drops. Or you could take advantage of digital and social media with targeted ads. If you can afford it, then you could hire a marketing executive or an outside agency to help you – but only if that works for you and your restaurant. Even if you don’t pay for it, we’d advise using social media to let your customers know that you’re back. Share some enticing pictures of your meals and let them know your opening hours. Remember, it’s free to use a Facebook, Instagram, or Twitter page, so don’t be afraid to try these out.

Plan for a gradual reopening

Just because you can reopen fully doesn’t mean you have to, at least not right away. If you’re more comfortable opening in stages, draw up a plan for this. It could mean only opening on weekends or weekdays or simply opening a few days a week and seeing how it goes. Go at your pace. You may still be building back up to a full reopening. There may still be staffing, menu, or other logistical concerns to consider. Therefore, do whatever works for you, and don’t be pressured into doing anything you’re not ready to do.

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‘Takeaways’

NEWS

from food surveys

PIZZA IS THE NATION’S FAVOURITE takeaway dish, with Chinese food coming second and Indian ranking in third place. This is according to Just Eat’s ‘Takeaway Race’ findings, which analysed data from the last ten years to reveal what people have been ordering over the last decade and what they most enjoy eating at home. Other foods included chicken, which came fourth, kebabs in fifth place and fish and chips in sixth place. The findings also showed that vegan food orders have also risen in popularity, seeing a 119% year-on-year increase from 20192020. Healthy food choices have also performed well, while demand for vegetarian cuisine has increased too. Looking at regional results, pizza also dominated the

rankings, with the Italian dish coming top in nine regional areas, while Indian food tops the bill in Scotland. Meanwhile, curry, sushi and burgers are the foods most likely to increase happiness levels and put you in a good mood. This is according to a survey from food delivery

service Lieferando.at, which is owned by Just Eat. It conducted an experiment over a four-week period using the ‘Brief Mood Introspection Scale’ (BMIS). The BMIS scale consists of participants rating the intensity of their positive emotions, such as happiness and liveliness. The results are then totalled to create an overall ‘happiness’ score out of 500. Participants’ scores were taken before eating any meal and averaged at 142 BMIS points. Their mood was then analysed after eating each meal to note the percentage increase in happiness. After studying 2,158 people and their emotional reactions to 11 different meal options, results showed that on average, ordering any kind of meal increases happiness by 52%. Curry emerged as the food most likely to increase happiness levels, by 83%, with sushi coming in second place, with participants reporting a 73% increase in happiness. Burgers took third place, making people 70% happier than they were before tucking in to the food, while Thai (64%) and Chinese (58%) food came fourth and fifth. The foods that are least likely to put diners in a good mood were fish and chips (scoring 18% on the happiness scale), Mexican (24%) and kebabs (27%).

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NEWS

Cobra Beer

website for restaurants to sign up to and for consumers to find their nearest restaurant, Cobra Beer will reimburse the restaurants for the £50 meals, as well as rewarding them with a keg or five cases of Cobra Premium beer. Lord Karan Bilimoria, founder of Cobra Beer said: “Cobra’s Dinner on Us promotion has got off to a flying start since 17th May, with thousands of entries and around 1000 restaurants already participating. Don’t miss out on this exciting competition.”

launches social media competition

Lord Karan Bilimoria

COBRA BEER IS GIVING its followers on social media the chance to win one of 250 meals for two, to the value of £50, (£25 each). The ‘Dinner on Us’ promotion kicked off on the 17th May and runs until the 21st June. The prize can be redeemed in any participating Cobra restaurant but

is not valid in Scotland. Consumers interested in being in with a chance to win need to follow @CobraBeer on Facebook and Instagram, like the competition post, tag a friend they would like to share the prize with and post a comment using the hashtag #DinnerOnCobra. They can also tag their favourite Cobra Beer restaurant to show their support. Cobra Beer is promoting the competition on Facebook and Instagram throughout June, and working with influencers to raise the profile of the competition and drive engagement. It has also launched a dedicated

Support for Covid-19 crisis in India INDIAN CATERING and cookery school Crafting Curries, based in Peterborough, donated 100% of all proceeds from its courses and vouchers purchased on three days in May to charities helping India overcome a deadly wave of Covid-19. It has also hosted cook-alongs to raise funds. Bristol- based social enterprise 91 Ways to Build a Global City, founded by Kalpna Woolf, has also cooked meals to raise funds for the British Association of Physicians of Indian Origin (BAPIO), to provide oxygen supplies to patients, food to those who cannot work due to Covid, and medical expertise to health professionals in India. JKS Restaurants, meanwhile, which owns

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restaurants and delivery brands including Gymkhana, Trishna, Brigadiers, Hoppers, Motu Indian Kitchen and Ambassador General Store, has teamed up with other restaurants to raise money to help India’s Covid-19 plight, as part of the ‘1 Billion Breaths’ campaign, which aims to bring together the Indian restaurant community around the world to raise money. JKS has teamed up with Jamavar, Pali Hill, Kanishka, Jikoni, Tandoor Chop House and others, with the aim of raising £200,000 for the cause. Gymkhana has donated all proceeds from an exclusive dine-in event held in June and also added an optional £1 to all bills in the restaurant from 28th May to 6th June, with other restaurants running similar initiatives.

NEWS

New rules for plastic bags come into force

FROM 21 MAY THIS YEAR, all retailers, regardless of size, have to charge 10p for a plastic bag. This means restaurants and takeaways must now charge for bags used to carry food, whether for takeaway or delivery. Ibrahim Dogus, chair of the British Takeaway Campaign, said: “Both businesses and consumers have a responsibility to minimise their environmental impact – cutting down on plastic use is part of that. The extension of the plastic bag charge will mean that all takeaway owners will need to ensure that their staff are aware of the change and that it is implemented consistently across their business.” Nottingham-based restaurant Masala Junction says it does not use plastic bags and is in favour of the new rules. “We had specially-made sturdy paper bags that are degradable with our own logo from the outset [of the business],” says owner Naj Aziz. “They don’t look cheap and enhance our brand

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recognition. I’m in favour of banning plastic bags. They are a big part of plastic pollution in rivers, oceans and our countryside. Alternatives to plastic bags cost a little more but can be an asset for marketing purposes, such as showing support for environmental

concerns.” Iithaas restaurant, based in Dalkeith near Edinburgh, has been charging customers for bags for more than five years now. Its front of house manager, Habibur Khan, believes it is up to the customer to take responsibility. “If they refuse [to pay for a bag] then they are more than welcome to bring their own bag and we will pack the food,” he says. “However we can’t take any responsibility if the dishes fall out of their carrier bag. But they can almost guarantee that if they use our bag, then dishes won’t fall out, unless you are being very careless with it. Each has its own pros and cons.” The British Takeaway Campaign has also provided more information on the rules. Those businesses with over 250 full-time employees will also have to report the number of bags they sell in England, but this excludes the vast majority of independent restaurants and takeaways. The charge will be levied on all bags that restaurants and takeaways use, including those for delivery. Businesses will have to factor the charge into the overall cost of the delivery, and make sure that they charge the customer for any bags used. The British Takeaway Campaign says the charge will have to be implemented consistently across businesses, so it’s imperative that business owners take the time to educate their staff about the change and ensure that bags are being charged for by all members of staff. It also advises that larger businesses should check the Government guidance on the change to see if they’re required to report the number of bags they use throughout the year, and put in place systems to capture this data if they are. More information can be found here https://www.gov.uk/guidance/carrierbag-charges-retailers-responsibilities

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NEWS

Staff shortages a growing concern for curry houses INDIAN RESTAURANTS ARE struggling to reopen following the easing of lockdown restrictions as they do not have enough staff, with recruitment for skilled roles such as Tandoori chefs remaining a challenge. Mohammed Atikur Rahman, owner manager of Watford-based Indian Sizzler says he is trying his best to keep the restaurant open for as many hours as he can. “I might have to close at certain times as I don’t have enough staff to keep up with the number of customer orders,” he says. “Some staff were put on furlough during the lockdowns but they have since found other work and don’t want to come back.” Rahman has advertised for staff on social media, via Facebook and through an agency but says the majority of applicants are wanting more money than he can afford to pay. As Rahman points out, his business too is recovering from months of closure owing to lockdown, and he cannot justify putting prices up to pay increased wages to staff. The effect of Brexit is also having an impact; previously Indian Sizzler Atikur Rahman

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employed staff from Eastern Europe, but Rahman says many Europeans have returned home, a combination of Oli Khan MBE

Brexit and the pandemic making it less attractive to stay in the UK. The Derby Telegraph recently reported that the Marigold Indian in Tutbury did not reopen the week of the 17th May, when in-door dining resumed, as it could not find staff for positions including chefs, waiters and pot washers. The restaurant was closed throughout the various lockdowns, resulting in staff moving on to different roles. Oli Khan MBE, senior vice president at the Bangladesh Caterers Association, says staff shortages have been a longstanding problem for curry houses. Tough immigration rules mean restaurants are unable to hire skilled chefs, while the curry sector is also suffering from succession issues. Many children are reluctant to follow in their parents’

NNEWS EWS

Its a real challenge to recruit Tandoori chefs footsteps and join the family business, pursuing other careers instead. The pandemic has made a bad situation even worse. “The pandemic has certainly not helped - many staff were furloughed, but since a lot of restaurants don’t have contracts in place, when it’s time to come back, staff have moved on to other jobs,” says Khan. “Many Eastern Europeans who

worked in curry houses have also gone back home or they are in alternative employment.” Training colleges have previously been set up to encourage potential staff to learn new skills, but Khan says these are not a workable solution. “They closed because not enough people were signing up for the courses. It’s a real challenge to recruit skilled roles such as

a chef, tandoori chef or sous chef,” he says. “More needs to be done to recruit staff from South East Asia, semi-skilled staff who could train here for three to four years to become a skilled chef.” Last month, trade association UKHospitality released findings from its survey of hospitality workers, revealing the extent of the staffing crisis facing the hospitality sector. It said the shortage of front-of-house staff and chefs is particularly acute, with 80% of those surveyed reporting vacancies for frontof-house roles, such as waiting and bar staff, while 85% are in need of chefs. The survey suggests a current vacancy rate across the sector of 9% - which implies a shortage of 188,000 workers. The survey also showed that for overseas workers, many of whom returned home at the beginning of the pandemic, travel restrictions were a primary reason they had chosen not to return to the UK. Nearly a fifth said the cost of quarantine on return was preventing them from coming back.

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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.................................................................................... ................

Email................................................................................................................

Awarded by FOR FURTHER DETAILS CALL OR SEND SMS TO: 07956 439 458 or 07956 588 777

Email : info@currylife.uk

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NEWS

Warrington Restaurant Owner to Tackle London Marathon CURRY LIFE RECENTLY caught up with Moffozul Miah of Bombay 8 in Warrington, who plans to run the London Marathon on the 3rd of October this year. Mr. Miah is running to raise money for Cancer Research (Maggies Charity), among others, and has been training hard since deciding to tackle Britain’s most famous race. Mr. Miah is no stranger to charity; his restaurant helped support NHS workers last year during the peak of the COVID-19 pandemic. Earlier this year, he decided to combine his charitable works with his new fitness regimen. “I wanted to keep busy when everything shut. I’m not the sort of person who can just sit around. Running was a good way to stay entertained; it also helped me keep fit and relieve stress.” “My friend had been raising money for schools by running,so I decided to get involved too. I completed a half marathon, and this really motivated me to keep going and do better.” “Eventually, my friend suggested we apply for the London Marathon, and we were fortunate enough to get a place.” “Now I’m training and running 10k a day if I can. My daily record is 32k in one day. The London Marathon is over 40k, so I’ve still got some work to do. But I’m steadily building up to it.” Mr. Miah also hopes to raise money to support people in Bangladesh through his charitable endeavours, helping them to get access to housing and clean water.

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FEATURE

Get your business

back ontrack

Curry Life is hosting its Culinary Workshop on the 27th June at the Crowne Plaza London Docklands. Presented together with experts from the hospitality industry, it promises to be an event packed full of insight into future trends and advice on how the curry industry can recover post-pandemic.

he evening will include a drinks and canapés reception, with plenty of opportunity for networking. This will be followed by talks and presentations from industry experts and suppliers, live cooking demonstrations and a gala dinner. In our event preview, speakers highlight their experiences from the last year and how they have kept positive, offer a taster of their presentations and share advice on kick-starting the curry industry.

The power of spice Acclaimed food writer and celebrity chef Mridula Baljekar will be

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highlighting the health benefits of everyday spices. She is passionate about healthy eating and says Indian food is ideal for a healthy diet. “Spices have healing properties which many people are unaware of,” she says. Everyday spices such as turmeric have been used in India for thousands of years to cure arthritis, boost the body’s immunity levels, fight heart and brain diseases and many more ailments. Chinese herbalists called turmeric a ‘healing plant’. Other spices we use daily are garlic, ginger, chilli and onion, all of which contribute to a healthy lifestyle”. Baljekar’s next book, due to be published in 2022, is called Spice Secrets; A Doorway to the Magical

World of Spices. It features the health benefits of spices and their origin, a guide to buying and storing and easyto-follow recipes. As well as writing her book, Baljekar has been busy in the last year adapting her business in light of the pandemic. With her cookery classes and live cooking demonstrations cancelled during Covid-19 restrictions, Baljekar looked to replace some of the lost income, while also helping those who love Indian food, but who could not visit their favourite restaurants. “I developed a range of Indian ready meals and launched them in food stores near my home in Windsor and I am hoping to take my meals to a wider market in the near future,” she says.

FEATURE give up hope’; this has helped me to overcome hard times and enjoy sunny days.”

Refocus and recharge

Mridula Baljekar

Mridula’s kitchen

She also launched online cookery classes for those looking to build on their home cooking skills, attracting budding cooks from the UK alongside Europe and the US. “Making people happy through my food has always been very dear to my heart and I am thrilled that I have been able to do that even during the pandemic,” she says.”Promoting Indian food and the industry has been my focus for many years. Indian food is vast and varied and it is the spices that unite this vastness.” Baljekar believes that it is time for the curry industry to re-think how it cooks and presents food, bearing in mind the enormous doubts and fears that the pandemic has created in everyone’s minds. “Clean tasting and healthy dishes with clear and precise descriptions on the menu, highlighting the health benefits of the dishes, could be one way to instil confidence in people,” she says. “Avoiding too much salt, sugar, oil, butter and ghee will be my way of cooking; it is not necessary to use excessive amounts of these ingredients to produce delicious food.” Baljekar says the future of the curry industry can be as good - if not better than it was pre-Covid, but there are certain challenges the industry needs to overcome. “We need to ensure that restaurateurs are not crippled by high rents and business rates - both landlords and

local authorities hopefully will look at these issues more sympathetically,” she says. “Industry suppliers have also suffered during the pandemic; hence sourcing local produce could be another way to gain customer confidence and help suppliers. Needless to say, eating local will also reduce carbon footprint, which in turn will contribute to a cleaner planet.” Staying positive, says Baljekar, is the key to success in life, but when adversity hits us, it is easy to fall into a negative mindset. “Faith and hope are the only things that can help us to hold on to positive thinking. Bad times don’t last forever, just as good times do not,” she says. “My own thinking is ‘have faith in yourself and your work and never

Mark Poynton, chef patron of MJP@ TheShepherds in Fen Ditton, located close to Cambridge and former head chef at Michelin-starred Alimentum, will also be speaking at the workshop. In the last year, as well as refining recipes for his restaurant, he has been busy working on a debut cookbook, due out in autumn this year, featuring a range of his signature recipes. His current menu showcases dishes such as tandoori roast cauliflower, cumin dhal, pomegranate; smoked pork belly, snails, focaccia and stone bass, turnip, pistachio, mustard. “My main challenge in the last year has been making sure we can stay afloat and have a business to come back to,” he says. “We flipped to ‘at home boxes’ at a very early stage and that has been a massive help, both business-wise and to keep the team motivated. The Government has also been fantastic with grants and the furlough scheme.” Poynton has kept himself motivated by thinking of his team and his family, and pushing every day to be better than yesterday. In the near future, he says he is looking forward to hosting ‘a full restaurant, seeing people cook recipes from my book and who knows, possibly a second MJP.’ For the curry - and other food industries to recover, Poynton believes it’s important to refocus and look at streamlining the business. “Think about whether you need to open seven days - at MJP we are only open three and a half days a week as it is better to be full on those days rather than half-empty across seven,” he says. “It means less staff are needed and you can use the same staff everyday for consistency, so there is less waste, less mistakes and fundamentally happy customers.” Getting back to basics and looking at education and staff welfare is one avenue Poynton says could be further explored. “Has anybody ever looked at

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FEATURE

Mo Gherras

Dominic Chapman

opening a purely Indian-styled catering and hospitality college in the UK? We have to forget that we can no longer hire from abroad and think outside the box,” he says.

and we found our rhythm to create ready meals - ‘Beehive dinners at home’.” This included a range of takeaway dinners, such as fish and chips, burgers, burritos and kebabs. Chapman also promoted the dishes on social media, with the aim of creating community spirit and reaching as many people - local and further afield, as possible. He believes the curry industry is a leader in the takeaway sector and hopes that this side continues to flourish. But with Indian restaurants facing so much competition, Chapman believes the key to survival and recovery will be focusing on using good quality ingredients and sustainable produce. And with many

A sustainable approach Sustainability and how to buy products wisely will be the main focus of Dominic Chapman’s workshop session. The chef/patron at country restaurant/ pub The Beehive in White Waltham, says that in the wake of the pandemic, sustainability and looking after the planet are important issues for the restaurant industry. “Try not to use unsustainable produce; if you spend a little more to get a better product, you get happier customers,” he says. “Buying sustainably is going to benefit you more. At The Beehive, we focus on sustainable, seasonal food. We buy day boat fish, source locally-grown produce and opt for free range, all of which can reduce air miles.” Like others in the industry, Chapman focused on takeaways during the pandemic but also adapted in other ways to manage cashflow, offering goods such as toilet rolls, cornflakes and bin bags. “If we could get it from our suppliers we sold it, I was supplying all the things you couldn’t get in the supermarket such as flour and eggs,” he explains. “We adapted very quickly

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Participant businesses gets a certificate

Indian restaurants providing a large menu, Chapman believes they have to provide the quality to match the sheer size of what’s on offer. “Indian restaurants are very entrepreneurial businesses - as long as they focus on the quality of food and service they will bounce back,” he says. “Sustainable food does not have to be expensive; if you have good ingredients and offer wonderful service, you will have the makings of a good restaurant.” Keeping busy has helped Chapman to maintain a positive outlook in a tough year. As well as having reopened The Beehive in line with Government rules, he is continuing the takeaway and delivery operations that were started during the pandemic. “We will see how this goes and if we need to employ more people we will get creative and think on our feet,” he says.

Adapt to changing behaviour Mo Gherras has more than 20 years experience in the restaurant trade and opened his new venture - The Cross Keys pub in Sherborne in June 2019, less than a year before the Covid-19 pandemic hit. The business remained open from the very first UK lockdown, with Gherras changing and adapting the model on a regular basis, adjusting to customers’ needs. “We are very much part of the

FEATURE at the Dorset Tourism Awards 2020 and also won Silver in the ‘Pub of the Year’ award. It was also named a ‘Great Days Winner’ by South West Trains; this accolade was given to five small businesses, with each receiving a recovery package worth £12,000. Gherras says upselling customer demand put the restaurant on the map beyond Sherborne. The package was used to help with marketing, with the restaurant featuring on billboards on

changed - previously it was seen as a treat now it is a necessity,”he says. “That is how you get your name and brand out there, doing door-to-door deliveries yourself, not through a third party. If you make an effort, locals will support you and this is particularly true for Indian restaurants. There is a lot of competition out there.” He sees staffing as the biggest issue, not just for Indian restaurants but for the entire hospitality sector, with

20 stations from Waterloo to Exeter, as well as investment for new equipment. Gherras believes curry restaurants are adapting to people’s changing behaviours, particularly with regards to deliveries. “The mindset with delivery has

a shortage of chefs one of the main challenges. “Furlough in part has created this, with many people only choosing to work a couple of shifts here and there, without any pressure to do more,” he says.

Mark Poynton community, doing food deliveries and changing our menus to suit customers’ tastes, “ he explains. “For example, on Friday we do fish and chips - this is one example of the classic dishes that people want.” During the third lockdown, Gherras turned the pub into a shop, establishing a community hub, serving breakfast and providing essential supplies. He says such a business model means they can quickly adapt to customers’ changing needs. His efforts thus far have paid off, with The Cross Keys being recognised with a number of awards. It was the winner in the New Business of the Year category

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To register for the Curry Life Culinary Workshop Curry Life Culinary Workshop and Networking Dinner is taking place on SUNDAY 27 JUNE FROM 4PM TO 10PM, at the Crowne Plaza London Docklands, Royal Victoria Dock, Western Gateway, London E16 1AL. 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.

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NEWS

Bangladeshi businessman becomes MSP BANGLADESHI-BORN businessman Foysol Choudhury, the long-time chair of Edinburgh and Lothians Regional Equality Council (ELREC), has been elected as a Member of Scottish Parliament (MSP) for Lothian, becoming Lothian’s first minority ethnic MSP. Speaking about his new position, following the elections in early May, Choudhury said: “It will make a big difference to the minority community. It will encourage other people to come forward. I think it is important we have a diverse parliament.” In an article in the Edinburgh Evening News, Choudhury said: “It feels like I have always been asking questions; now I’m thinking I will be on the other side, answering the questions, being part of the decision-making and finding the solutions. It does feel great but I think it will take time to

Foysol Choudhury get used to it – it’s a totally new thing for me.” Choudhury previously stood as Labour candidate for Edinburgh South West at the 2017 general election

and has been involved with the local community for more than 30 years, supporting people from diverse backgrounds through Lothianbased charities and community organisations. He has also been involved in his parents’ hospitality business, providing support and then taking over the business, which he expanded, and which included curry houses. In a previous blog, Choudhury wrote about his wish to be elected to parliament, saying it would be an opportunity for him to advance and promote human rights, social justice and equality in our politics. Choudhury is also one of the founding directors of the Edinburgh Mela, a world music festival that celebrates the diverse communities and cultures in Edinburgh.

Government boosts apprentice incentive payments THE GOVERNMENT has doubled cash incentives for employers that take on new apprentices, as part of a package aiming at putting skills at the heart of economic recovery. Employers can now receive up to £3,000 for new hires of any age that start an apprenticeship from 1 April 2021 to 30 September 2021. This is in addition to the £1,000 payment already provided for new apprentices aged 16 to 18 and those under 25 with an Education, Health and Care Plan, or who have been in the care of their local authority. The change means that employers could receive up to £4,000. The payment can be used for anything to support an organisation’s costs, such as uniforms, an apprentice’s travel or their salary. Businesses do not have to pay it back and they can apply for incentive payments for these

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apprentices from 1 June 2021 to 30 November 2021. There will be no limit on the number of incentive payments that an employer can claim for apprentices eligible to receive funding, provided each apprentice meets the necessary criteria. Businesses interested in accessing the scheme must set up an apprenticeship service account to apply, which can be done on the Gov.uk website.

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Zabardast aims to promote healthy eating INDIAN WRAP AND CURRY brand Zabardast has signed up as a launch partner for food discount app SMASH, which aims to inspire young people to save money and make more healthy food choices. The app, which launched in May, enables the UK’s 9 million 13 to 24-yearolds to eat well and save up to 20%

at partner brands, which feature high street restaurants, snack brands and plant-based food providers. “We are delighted to be part of the SMASH initiative,” said Neelofar Khan, founder at Zabardast. “We are a family business and we know families want their children to eat healthy food. When children are younger, parents have some control over family diets but when children enter teenage years it is harder to influence them and there are so many opportunities for teenagers to eat the wrong kinds of food. By signing up as a launch partner we hope to attract more 13-24’s to the Zabardast way of enjoying Indian food through better awareness and some promotional offers to,.” Khan added that Zabardast’s aim is to provide fresh, tasty and healthy Indian food, ‘almost an antidote to the typically perceived and consumed UK Indian cuisine offer, which tends to be heavy, overspice and unhealthy.”

NEWS Feast on Dubai restaurant’s gold leaf biryani

Bombay Borough restaurant in Dubai is serving the ‘Royal Gold Biryani’, the world’s most expensive Biryani dish. Requiring 45 minutes preparation time, the dish features 23 karat edible gold and features gold leaf Kashmiri lamb seekh kebab, old Delhi lamb chops, Rajput chicken kebabs, Mughlai koftas (meatballs) and Malai chicken roast served with rice. Luckily, you can split the bill, as it serves four to six people.

Curry club comes to Manchester

This year’s Manchester Food and Drink Festival (MFDF) will feature an undercover, al fresco Indian street food experience. Taking place on 21 September at Cathedral Gardens, the MFDF Curry Club will host a vegan and vegetarian banquet prepared by Indian restaurants in Greater Manchester. The evening will be hosted by city centre-based Bundobust and Dishoom; Levenshulme’s Aunti Ji’s; Burnage based Sanskruti and Lily’s of Ashton.

Cinnamon Club launches anniversary menu

London-based Indian restaurant Cinnamon Club opened its doors in March 2001. To mark its 20th anniversary this year, it has launched a specially-created menu which will be available to diners until the end of this year. There is also an anniversary-inspired meal kit, featuring dishes such as sandalwood-flavoured tandoori chicken breast, tamarind glazed seared duck breast and milk-fed lamb leg ‘Raan’ with nutmeg and peppercorn sauce.

Waiter goes above and beyond duty

Sheakh Rifat, a waiter at the Bangor Tandoori restaurant in Bangor, in North Wales, has been hailed a hero for stepping in when a customer began choking on his food. The waiter grabbed the choking customer’s hand and pulled him away from the table, before performing a lifesaving technique, known as the Heimlich manoeuvre to clear the diner’s airway. Rifat said he remembered the technique after his father used it on him when he was a child.

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NEWS

AWARDS Return in October 2021

Jon Snow will be hosting the event

URRY LIFE MEDIA GROUP

will once again host the most eagerly-anticipated event in the British curry industry calendar - the Curry Life Awards. The event returns bigger and better this year, following the cancellation of the 2020 edition, due to the Covid-19 pandemic. It will take place on Sunday 10 October and will coincide with the start of National Curry Week. The blacktie event celebrates many aspects of the curry industry, recognising individuals who represent the very best of the British curry industry and who have shown innovation and inspiration in their work. Categories include Best Curry Restaurant, Best Curry Chef, Best Curry Takeaways, Best European Restaurant/Chef, Best Suppliers, Best Innovative Products, Attendees include restaurateurs, chefs and curry industry experts, who gather at the event from all over the UK, with the evening promising to be a glittering celebration of the vibrant UK curry sector.

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Partha Pratim Majumder (mime artist) Previous recipients of the awards have spoken about how winning has provided a tremendous boost to their business and their reputation. Mohammed

Shaz Rahman of Blue Tiffin previous Curry Life award winner.

Rahman is owner manager of Blue Tiffin, based in Stoke-on-Trent, which has previously won Curry Life Awards, including Best Restaurant in Staffordshire. “Entering the awards is one of the best things you can do, it really highlights the passion there is for the industry,” says Rahman. “My business pretty much doubled after winning our first award, it had a great impact on our business.” Rahman believes winning an award at this particular time, post Covid-19, would be an even bigger boost for restaurants. “Everything has been much slower post-Covid, and it will take a long time for the industry to recover,” he believes. “Winning an award can help kick start your reputation.”

World Curry Expo will serve up a treat Alongside the Awards, World Curry Expo will also be returning. The trade show expects to welcome thousands of suppliers from the curry industry for an unrivalled opportunity to showcase products and services and celebrate the British love for curry. Visitors to the Expo will have the

NEWS

The Awards include a Gala Dinner chance to taste delicious samples from exporters and exhibitors during the day. The Expo showcases the best of spices, rice, produce importers, wholesalers, curry sauces, pastes, pickles, chutneys, readymade meal suppliers, kitchen equipment and drinks and beverage companies, all offering exclusive deals to visitors.

The expo also provides a platform for suppliers to launch and introduce their products directly to industry stakeholders, interact with potential buyers and forge partnerships with wholesalers. Harjinder Singh Bahra, commercial advisor to recently founded the Indian Restaurant Association of UK, has given his endorsement to the organisers of the World Curry Expo and said: “Curry Life’s extensive experience

Enjoy networking opportunities means we’re better placed than anyone to deliver, safe, inspiring and engaging live events once again. We can trust Curry Life to bring the whole industry back together.” Syed Belal Ahmed, editor of the UK’s most loved curry magazine, Curry Life and the event organiser, said: “This is a good opportunity for those who are looking to expand their businesses and promote their products to Indian and Bangladeshi restaurants, widely known as curry houses. He said: “Bangladesh is celebrating 50 years of its independence as a nation. To keep the guests entertained and

Harjinder Singh Bahra (IRAUK)

mark the occasion at this year’s Awards ceremony and Gala Dinner, we have invited a world-famous celebrity with a difference, Master of Mime from Paris, Partha Pratim Majumder. Partha was born in Bangladesh and trained under the world-famous French actor and mime artist Marcel Marceau. He will be a major attraction to the show.” The World Curry Expo and Curry Life Awards are planned in association with food delivery app company Just Eat and supported by Cobra Beer. This year’s Award Ceremony will be hosted by veteran British journalist and broadcaster Jon Snow. Those interested in nominating a restaurant, takeaway or chef can visit the nomination section of currylifeawards.com and fill in the form. (See inside front cover advert) The Curry Life Awards and Curry World Expo will be taking place on 10 October 2021 at The Royal Lancaster Hotel in central London. The Expo will run during the day, starting at 11am and ending at 5pm, followed by the Awards Ceremony at 6pm. The Awards are invitation-only; entry is also possible with advanced ticket purchases. Please note the Nominated Charity for the event is the British Asian Trust.

For further details about the awards, sponsorship or to buy tickets for the gala dinner, please send an email to info@currylife.uk or call Curry Life magazine on the following: Tel: 020 8550 4179 or Mobile: 07956 588777.

For information on World Curry Expo, please visit www.worldcurryexpo.com www.currylife.uk

ENTREPRENEUR PROFILE

Aiming Akthoraz Miah

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ENTREPRENEUR PROFILE

adhuni Radhuni has gained a reputation for its unusual dishes and its location within a wealden house. Now the restaurant is setting its sights on expansion, as well as launching a new menu. “This is not your average curry house.” At first glance, it’s a fitting description of Radhuni restaurant by its owner, Akthoraz Miah. It is housed in an atmospheric Grade-II listed building - a wealden house that dates back to the 16th century and which was once a former library, with impressive black and white timbering. The restaurant is located in the market town of Princes Risborough, in Buckinghamshire, close to High Wycombe. It is one of three restaurants under the Radhuni brand (the other two are in Bedford and in neighbouring Flackwell Heath) and was established just under fifteen years ago, although Miah has been involved in the restaurant trade for more than 30 years. Originally from Bangladesh, he came to the UK in the mid-1980s, and started in the hospitality business by working in a takeaway restaurant in Manchester. Radhuni has charm from the outset and is steeped in plenty of tradition. The interior features a cosy bar at the entrance decked in earthy, warm colours and decorated with ornaments, while the main dining room is striking, featuring high ceilings with oak beams, brass chandeliers and giant wheels on platforms above the tables. You’ll also find classic Indian fare on its menu, such as Madras, Korma and Jalfrezi curries. But there’s plenty of forward thinking, innovative cuisine too. u

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ENTREPRENEUR PROFILE

Akthoraz Miah with his award winning team at the Radhuni

Element of surprise Miah believes that offering customers something new, fresh and surprising will keep them coming back for more, and there are many regular customers who enjoy the restaurant’s unique take on dishes. Many of its diners are local and from further afield, with many customers visiting based on word-of-mouth. They also appreciate good food and presentation, with many of the dishes served plated-style. “I do a lot of research with my chef to make sure we come up with new dishes; every three to six months, we are creating something that we test along with our customers to make sure the flavours and the strengths of the spices are right,” says Miah. We sampled a few of the more popular dishes on our visit. Anarkali Chicken - a breast of chicken stuffed with spicy minced chicken and served with roasted chilli and onion sauce - one of the house specialties, was delicious - with just enough heat that lingered for some time, not taking away from any of the flavour. There is a lamb version too, while other must-try dishes include Shoo-Coo-Tee, a medium to spicy chicken curry from Goa and Beetroot Tikki - chicken cooked in sweet and sour sauce. The Paneer Lahori, featuring diced paneer

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with paprika spices and mixed peppers was a revelation too, bringing out the taste of paneer without being too overpowering. Other popular dishes include Radhuni Chicken or Lamb, featuring the meat prepared with spinach and the chef’s own spices, cooked in the oven and a Tandoori starter of British lamb rack, marinated in spices and grilled in a clay oven. Much of the ingredients used in Radhuni’s cuisine are sourced locally, including the spices and meat but Miah points to how this has become increasingly expensive in the last year, a combination of the impact of Covid-19 and Brexit. “Our takeaways kept us going but the price of spices increased and it was a challenge finding them at the right price this last year,” says Miah. “But we never compromised, we bought spices in smaller packets, even if this was more expensive. It was a struggle finding suppliers but we are getting there slowly. When prices increase but your costs are fixed, it’s a challenge.”

Embracing change Being willing to adapt to change and not being afraid of taking a risk or two has never been more relevant than in the context of the last year, in light of the Covid-19 pandemic, and luckily it’s a

ENTREPRENEUR PROFILE philosophy that Miah has adopted over the years. Many restaurants have had to adapt to new ways of working in a very short space of time and for some, it has been too big a hurdle to overcome. Fortunately for Miah, being flexible has been his formula for success, although this approach hasn’t been without its challenges. “In the last 14 years we have built up a solid reputation but we have also changed many aspects, from the menu to the interiors, this has been done to suit the customers and changing times,” he says. “We are lucky that underlining this, we have consistency from our staff, which helps to maintain order when you are making many changes. We had to furlough the front of house staff during the pandemic but I have managed to keep my existing kitchen staff, who have been with me for some time.” With the restaurant remaining open throughout the various UK lockdowns, it made sense that all the chefs were kept on. In normal times, takeaways would account for around 30% of the business, compared to 70% for in-house dining. When the first lockdown occurred in March 2020, and with restaurants closing their doors to diners inside, Radhuni found the increasing demand for takeaways difficult to manage. Its menu is extensive, which could have created further

challenges, but Miah chose to change the hours of operation rather than make the menu smaller. He also printed pocket-size fold-out versions of the menu for customers to take away, making it easier for them to keep the restaurant front of mind and to understand more about the many dishes on offer. “As soon as the first lockdown was announced, the takeaway side went boom and we had to change our hours to cope with demand,” recalls Miah. “Lockdown happened so quickly that we didn’t have time to think, but we carried on with our normal menu and had to make changes to the kitchen instead. This involved opening an hour earlier (5pm instead of 6pm) and closing at 10pm instead of 11pm.” One particular learning curve took place over New Year’s Eve in 2020. Miah recalls that the restaurant normally does around 100 takeaways during the entire evening - last year, this was the total achieved within one hour of opening time and by the end of the evening, there were close to 500 meals being ordered and prepared. “This resulted in us changing our practices - as well as changing our hours, we made sure whatever could be prepared in advance was ready as much as possible for when we opened,” says Miah. u

Akthoraz Miah and Radhuni chef recieving CURRYLIFE AWARDS in 2017. From left to right broadcaster Michael Buerk, former MD of JUST EAT Graham Corfield, Minister Paul Scully MP, Akthoraz, chef Sumon, and current Labour Party leader Sir Keir Starmer MP.

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ENTREPRENEUR PROFILE Akthoraz Miah in front of his Restaurant in Princes Risborough

Grand designs In keeping with his thinking of ‘not standing still’, and always looking at the business to see where changes can make a positive difference, Miah has ambitious plans, At a time when most businesses are taking stock of the impact of Covid-19 and tentatively reopening, Miah is looking to expand Radhuni, having acquired the empty premises next door, part of which was a former hairdresser’s. Renovations, which are due to be completed in September, will see the restaurant expand from 90 covers to 150, including the addition of a private dining area for up to 16 diners. The latter could be used for private celebrations as well as company gatherings. “The motivation to expand has come from our customers- we are so busy and we have been well supported throughout the pandemic with the takeaway side of the business,” says Miah. “The fact that we have been this busy - and that I have kept our six chefs on, and there have been very few changes in the kitchen, show that there is a demand for the business and that customers are coming back for more. We now have the opportunity to expand and while it is a difficult time for most restaurants, with many closing down, we are seizing this opportunity. We will provide more comfortable seating and we can have longer sittings between bookings, so our customers will not feel rushed and can instead enjoy their meals.” There are also plans to add more modern touches to both the existing and new spaces, removing table cloths for example in favour of wooden tabletops, and also introducing a bigger lounge/bar area where people can relax with drinks before heading through to the dining area. Radhuni is also adding to its menu, offering lighter dishes for lunchtime, such as small Indian tapas-style plates, with the aim of attracting people who are keen to venture out more post-lockdown.

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ENTREPRENEUR PROFILE Team dynamics

Chef Sumon Uddin of Radhuni

Staffing is a topical issue in the hospitality industry, with many restaurants struggling to recruit employees as lockdown restrictions ease. With Radhuni having maintained its kitchen staff throughout the pandemic - and with many having been with the business for several years, Miah says he is lucky to have such a strong team around him. He says this consistency is reflected in the food and service and ultimately the customers’ satisfaction levels and whether they come back for more. “Our kitchen staff remained the same and my chef has been with us for 13 years - I am finding though that front-of-house staff can be harder to find,” he says. And even after 32 years in the business, Miah is still very much hands-on, completing two shifts a day, in the morning and afternoon and visiting the other two sites on a regular basis. “With 30-plus years in the business, it’s not just about working there or managing the business,” he says. “You have to be passionate and I am very hands-on - that way you get to see what is happening on a day-to-day basis and you can react, for example, by changing the menu to improve the quality. Our customers have changed many times over the years, so we need to reflect this with our offering, improving all the time and not standing still.” Miah recalls that many years ago, one of his chefs told him that he was running too many places at the same time and that if he let other people take charge, that business would run better. He admits that he is a bit more relaxed now and while he may have done things differently from others who are now in charge at his other Radhuni branches, this may not necessarily have been for the better. Miah is also aware of people’s changing perceptions towards food, with the current emphasis being very much on choosing healthier options that are more sustainable. While Miah believes this is important, offering choice is just as key, with Radhuni’s menu offering healthier dishes, specials and traditional curries. This will appeal to a broad range of customers. With the Indian restaurant industry incredibly competitive, and facing many challenges as it recovers postCovid, Miah says it is important to stand out by improving your existing operation, or looking at doing something better or different. When the expansion is unveiled this September, he hopes to have achieved just that.

Radhuni Restaurant The Old Library, Church St, Princes Risborough HP27 9AA

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NEWS

Kingfisher’s Curry Come Back

IT HAS BEEN AN EXTREMELY challenging 14 months for the British curry industry. Although restaurants have been keeping the nation fed throughout this period and helping to relieve the difficulties of lockdown with the comfort gained from eating a delicious curry, businesses have nonetheless suffered from the continued absence of in-restaurant dining. Whilst some curry houses have been open since the 12th April, a vast majority have no outdoor space, and have had to delay their opening until May. After seven long months, the UK public have shown their support by eating out again. It has been reassuring seeing communities across the country support each other, and particularly in the hospitality industry. Now that restaurants have reopened for inside dining, we all hope this support continues. Restaurateurs and customers have certainly missed the ambience, the company of friends and, of course, a cold, fresh pint of draught Kingfisher. In light of this, Kingfisher has been keen to support its customers, and to aid this it is giving away one free keg

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to every single draught stockist to help restaurants reopen in style. Shaun Goode, chief operating officer of KBE Drinks said, “Curry houses are such cherished community hubs and this

was no more evident than in the last year. We have heard so many stories of restaurants helping to feed frontline staff and local communities. Now it is our chance to give back and help encourage the UK public to support their local curry house, as soon as they feel safe to do so”. As well as this free keg promotion, Kingfisher is also running a heavyweight social media campaign to help spur consumers back into restaurants. The centrepiece of the Curry Comeback campaign is a competition for one lucky winner, and fifty of their friends, to get a reunion party at a local curry house with free food, entertainment and plenty of India’s No.1 beer. For full details of the competition, head over to the Kingfisher UK Instagram @ kingfisherbeeruk

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Ready to offer healthier options? Giving people healthy meal choices is not only good for business, it helps tackle one of the important issues around today. 63% of UK adults and 20% of children in the UK are affected by obesity issues or being overweight. This brings a higher risk of illness and mental health issues and we now know that obesity-related conditions may add further risks for those who contract COVID-19*. The government is pushing forward ideas that we all hope will support people to make healthier food choices in general. Why not see if some of them can be added to your menu? Maybe there are more great tasting dishes you could offer, or try alternative ingredients in some of your most popular plates.

3 easy changes to your menu 1. Offer more plant-based options Try alternatives to meat like jackfruit, pea protein and soya, or simply add more vegetables to the recipes. 2. Create a low-fat or low calorie section on your menu Fill it with vegetable-based dishes. Use tomato-based sauces, they contain less fat than creamy ones. 3. Cut back on salt and sugar Test out how your recipes work with less salt and sugar.

Healthier cooking starts here It’s not just about what’s in the dishes, it’s how you cook them. Here are some simple suggestions; quick wins that you can put in place right away. Use less cooking oil Cut it down where you can, maybe switch to a spray oil? Try different cooking methods Grilling, roasting, or baking instead of frying, and steaming instead of boiling. Properly prep your veggies Keep them fresher in a cool, dark place. Once prepared, cover and chill them so they better retain their nutrients. Cut out excess fat Blotting fried food, and choosing leaner cuts of meat. Can you cut down on ghee and heavy cream in your delicious dishes? Try it and see!

For more information on healthy options for your menu check out our new toolkit.

*The UK government reported that people with COVID-19 who are overweight or living with obesity are more likely to be admitted to hospital, need intensive care, and die from the virus. This is compared to those of a healthy body weight.To find the full report search “Excess weight and COVID-19: insights from new evidence” on gov.uk

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A triumph of Abul Kalam Azad Suton

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By Cosmo Brockway

EEP IN THE KENT COUNTRYSIDE, surrounded by

oast houses and hop fields, lies the pretty village of Tenterden. Known as the ‘Jewel of the Weald’ the tranquil market town has a huge amount to offer a visitor, from quaint antique shops to scenic rides on the Kent & East Sussex Railway. Tenterden High Street is one of its most charming features, a tree-lined, wide boulevard of clapboard and Georgian shops and houses, it is as British as apple pie and custard and is a fine place to wander down on a summer day. At the very end of the picturesque High Street is one of Tenterden’s gems, the locally-renowned Badsha. Having been established 26 years ago by restaurateur and businessman, Abul Kalam Azad Suton, the Indian restaurant has gone from strength to strength and has a devoted following, both locally and nationwide. The pause of lockdown has given Suton the time and space needed to refurbish his dining room and it has recently reopened with ‘a new spring in its step’. Suton has been reinvigorated by this unforeseen opportunity to step back and reassess his business direction, and like many other small businesses, he has taken the chance to move into the next season with a renewed sense of purpose and vitality, despite the many obstacles faced in the last fifteen months.

A hearty welcome We walk into Badsha’s newly unveiled dining room on a chilly evening (despite it being late May) and are immediately swept up in the warmth of our welcome. Suton treats each and every restaurant guest as though they are walking into his own hearth and there is an intimacy and charm that is the hallmark of an experienced and genuine host. “I am known across this region as one of the first curry houses in this part of the world,” he says as we sit down at one of the socially distanced tables in the beautifully decorated dining room. “Family generations have grown up with me and I have known many of my adult u

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ethic and determination ensured that by the end of the following year he had his first business up and running, Shapla Tandoori in East Grinstead before moving on two years later, purchasing the 500-year-old building that is now Badsha. All this in addition to achieving his BA (Honours) from Anglia Ruskin University. In 1995, he returned to his first perch in the UK to establish Azad Bangladeshi Cuisine. Suton’s son is now running Shapla in East Grinstead. Aside from these highlights, Suton’s proudest moment has been ‘setting up Britannia Spice in an old whisky bond in the foodie area of Leith in Edinburgh. It was a dream to create something like this and I have great partners involved.’ The innovative Britannia Spice has, since its founding in 1999, gone on to win critical acclaim and awards aplenty. Its regular diners are a who’s who of Edinburgh movers and shakers and Suton has continued his Midas touch with its enormous success.

Dinner across the generations

Badsha’s dishes: refined and elegant

diners from when they were little children teasing me”, he says. Such longevity would be appreciated in this very traditional part of the British countryside and Suton is proud of his respected place in the local community. The figure sitting across from me is a far cry from the young man who arrived from a village in Sylhet, in the northern part of Bangladesh, in 1983 with little to his name. However, Suton’s work

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Back to Tenterden and dinner is being served, accompanied by Suton’s engaging commentary on the dishes and their inspirations. He is extremely pleased with his head chef and believes that Badsha will go from ‘strength to strength over the next year; people are hungrier than ever for new experiences and want to make the most of joyful gatherings that restaurants like ours offer’. Our first course is a mixed platter of succulent, fiery red duck tikka, an unusual

combination that wins on every level alongside glorious Mughal Lamb Chops, with a rosemary and mint marinade, and juicy chilli King Prawns sitting atop meltingly delicious chicken kebabs. There is nothing more satisfying than knowing at the first bite that you are in the hands of a chef with raw talent in his fingertips - and Badsha offered exactly that. The main course was a fragrant trio of curries personally chosen by Suton to showcase what makes his restaurant such a destination for those in the know. A richly-masaled garlic-infused Roshni Chicken set the scene for a milder but velvety Chicken Reshmi Makhani, soaked in buttery cream and deeply comforting on a chilly evening. The third dish, Braised Lamb with Yoghurt, had all the smoky, refined quality of ancestral food handed down through the generations. A journey through the nuanced flavours of the Subcontinent, with a perfectly pitched Bengali chord running it, this was the perfect dinner to welcome the joys of dining in a restaurant back to our lives. It was a fitting first meal after the long, desolate, takeaway-spiced restrictions of the year so far. Alas, we did not have any space for dessert but I am quite sure they would have lived up to the rest of our sparkling meal. I only hope the gentle residents of Tenterden know quite how privileged they are to

Abul K Azad and his son Abul E Azad

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Abul Kalam Azad (centre) with his daughter Tisha and brother Suhan have both Badsha and Suton in their midst - but I have a strong hunch they do.

A man of many talents Suton is a man of many facets, while hospitality and the cuisines of his native Bangladesh are a passion, he also has many other accomplishments. Not least a book, titled Enlightened Noble Personality, detailing his life and achievements, with moving testimonies penned by the many figures whose lives he has touched. Having started as a freelance writer for various Bengali language newspapers on his arrival in the UK, Suton went on to co-found the weekly Sylheter Dak alongside some associates (including the editors of Curry Life) and write a very successful weekly column, SabinoyAroj. This was followed by the founding of British Bangladeshi News Agency and a large number of other writing projects, including several published books. A man of letters as well as business, Suton is very obviously passionate about engaging with his community in Britain and highlighting their culture, both within Bengali circles and to the outside world. Suton was highly instrumental in the building of Gatwick Mosque (living

with his family in nearby Crawley) and was the founder and secretary-general of Bangladeshi Islamic Community Association since 2000. Behind the scenes, he has also been involved in many local community initiatives. The epitome of marrying success with giving back to the community, his charitable achievements are numerous, and I enjoyed hearing about them over dinner. I am also surprised and impressed by the scale of his charitable concerns in his native Bangladesh. In

addition to being a noted fundraiser for national disasters, Suton has established several foundations across Sylhet for those who are less fortunate. A son of Nabiganj Village and the descendant of landowners, Suton takes his responsibility to his old country very seriously. Each year, students in need of financial help benefit from his Educational Trust, Badsha Mia, created in remembrance of his father and the font of regular scholarships. He is also a noted donor of Dighalbak High School and cares deeply about the next generation of his region. Suton is a renaissance man and everything he touches seems to turn to gold, but it is humility and gentle charisma that make Badsha the unique place that it is - and so much more than a provincial curry house. It is a hub of taste (both cultural and physical), community spirit, teamwork and, above all, joy. We leave with a sense of privilege at having been given a glimpse into the inner workings of a special dining destination - with a very special man at its helm. Long may it last.

BADSHA INDIAN CUISINE 10 West Cross, Tenterden Kent, TN30 6JL. Tel: 01580 765143 www.badsharestaurant.co.uk

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FEATURE

ESPITE TABLE SERVICE

(finally) returning to the UK hospitality industry, takeaway meals will continue to be important for a long time to come. Many curry lovers in the UK order a takeaway instead of going for a sitdown meal, so getting the takeaway right is always important. We’d be naive to assume that everyone in the country will rush back to restaurants now that they are open. There’s still a lot of trepidation around the country, with many people waiting to see what happens before they go out and eat within a restaurant setting. Habits will have changed forever, and normality may still be a long way off. Therefore, takeaway meals are likely to still be an essential part of any restaurant’s business model going forward. The question is, what can businesses do to make their takeaway meals replicate that restaurant quality feel? While the food is often similar, there is usually a difference between restaurant quality and what you might get as a takeaway; here are a few ways to bridge that gap.

Perception makes all the difference

akeaway

ips

Capturing that restaurant feel 40

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It all starts with a restaurant’s perception of takeaway food and their attitude towards it. If a restaurant treats their takeaway dishes with the same attention they devote to sit-down meals, this will become apparent to the customer. It communicates to them that all food from the restaurant is of the same standard. It demonstrates that takeaway customers are just as valued as those who visit for a sitdown meal. If however, the restaurant views takeaway meals as less important, then this too could be reflected in the food and the customers may pick up on this. As a result, those customers may choose to avoid that restaurant. If they didn’t enjoy their takeaway, they’ll be unlikely to ever visit for a sit-down meal, fearing a similar experience. This is why takeaway food needs to be

FEATURE

Our Curry Life Awards celebrate the UK’s best takeaways considered just as important as any sit-down meal.

Taste and quality is key It’s important that any food cooked for takeaway meals is of the same quality as the dishes served in the restaurant. Customers who frequently visit for a sit-down meal will be able to tell the difference if this is not the case. Customers who order a takeaway are likely paying the same as those who enjoy a sitdown meal, so they must receive the same attention to detail when it comes to food preparation. Ensure the same ingredients are used regardless of whether it’s a takeaway or restaurant dining. Essentially, don’t cut corners when it comes to The quality of ingredients is key

food cooked solely for takeaway; treat every meal like it was going out of the kitchen and onto someone’s table. The only difference between the two is that the table in question just happens to be in a different building.

Pay attention to presentation The presentation of a takeaway is never going to be able to match that of a sit-down meal. A takeaway is a very different experience, and while it can match a sit-down meal in terms of taste and quality, aesthetics is a whole other matter. The good news is customers don’t expect a takeaway to resemble the presentation of a meal served in-house. They are far more concerned with taste, quality and value.

Presentation can make a difference

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FEATURE The social factor

However, that doesn’t mean a restaurant shouldn’t endeavour to make their takeaway meals resemble their sit-down dishes as much as possible. The more similar they appear in their presentation, the more customers will feel like they are eating a restaurant-quality meal. Presentation always counts for a lot when it comes to enjoying food, so this should always be considered. If you can find ways for your takeaway dishes to be more aesthetically pleasing in their presentation, then customers will have a better experience. Remember, you sample food with your eyes before your tastebuds.

Consider your packaging Packaging is heavily connected to presentation, but rather than serving your takeaway food in the standard aluminium containers with card lids, try to investigate other forms of packaging. Restaurants which pride themselves on healthy dishes should consider more sustainable packaging; not only is this good for the environment, but it will also win the hearts of customers who care about these issues. By investing in new forms of packaging, you can also arrange your food to match your onplate presentation more closely. This allows you to deliver and serve your food in a way that reflects your sit-down dining experience, rather than the typical takeaway presentation. It may be a small detail, but it counts for a lot when it comes to takeaways capturing that restaurant feel.

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Many restaurants use social media and other forms of advertising to share deliciouslooking pictures of their cooking. The images are usually of food cooked in the restaurant and reflect what a dish would look like when brought to your table. This is something every restaurant should do - and continue to do. But don’t forget to showcase snaps of your takeaway food too. Have some professional pictures taken; this is because many of your customers will only be ordering food for takeaway, perhaps for the foreseeable future. Marketing materials and images that simply show your food on a plate may not be enough to tempt a customer into ordering a takeaway. However, if your pictures of your takeaway meals look just as delicious as your plated ones, then seeds will be planted in the minds of your customers. This will make them far more likely to pick up the phone (or use an app) and order a takeaway from you.

Research and recharge When the pandemic struck, and takeaways became the restaurant trade’s only lifeline, the curry industry was quick to adapt. Many restaurants already had a takeaway infrastructure in place, so they could pivot quickly and continue to earn a profit. However, restaurants in the fine dining business across all cuisines were much slower at adopting this approach. In the eyes of some restaurants, takeaway was simply not something they’d consider. To them, serving food was a pageant, and the experience could not be replicated through takeaway. Yet as the months went on, many fine dining establishments needed to change this policy – or they risked going out of business. In time, they developed some creative and novel ways to sell their food as a takeaway, but without compromising on their values or the experience. Naturally, some concessions were made, but these restaurants made serving takeaway food into an art. They all did different things, but much of it had to do with presentation and artistic flair. Investigate what some of these restaurants did and see if you can apply it to your own takeaway meals.

ENTREPRENEUR PROFILE

By the

Water’s Edge

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CURRY LIFE’S reporter Sam Smith caught up with Jangir Alam, proprietor of the stunning waterside restaurant Bombay Quay in the town of Northwich, to share his views on opening and running a successful large restaurant – and how to sustain one during a time of national crisis.

HE TOWN OF NORTHWICH is south

of Warrington, which just so happens to feature Bombay Quay’s sister restaurant, Bombay 8. That restaurant featured in a previous issue of Curry Life from last year. The River Weaver runs directly through the centre of the town, making Northwich an ideal location to relax by the water’s edge and enjoy a good meal – especially now that the UK hospitality industry is coming out of hibernation. Alam believes Northwich is becoming increasingly cosmopolitan and that more people are settling in the town, so there is a demand for new and exciting places to visit and eat at. He points out a trend for fewer people leaving in the evening to go to nearby town centres; instead, they choose to stay in Northwich. All of which bodes well for his restaurant. “More people have moved to the town, and more houses have been developed in recent years,” he says. “This has resulted in more restaurants too. We identified this trend and chose the town as our location for this reason. We named it Bombay Quay due to it being by the water and to connect to Bombay 8. We’re glad we did because our customers love it, there’s also nothing else like us nearby, so it was a worthwhile investment.” u

Bombay Quay, Northwich

ENTREPRENEUR PROFILE Seizing opportunities

Team approach The restaurant opened in 2016 and around 80% of its customers are regulars, who bring new people who then return themselves and bring their friends. “We’ve done no traditional advertising since we’ve been open, with our popularity all about word of mouth. Our growth is down solely to our customers’ experience,” says Alam. “We have 12 chefs in the kitchen, most of whom have been here since day one. This has been great for consistency; our customers know what they like and what to expect each time they visit.” One of Alam’s business partners from the front of house side has been stuck in Bangladesh since the pandemic started, however, leaving him and the other partners short-handed. The team has stayed in touch and continued to support one another, with everyone aiming to keep the restaurant operating at peak performance, even if they are separated for a period of time. “It’s helpful to have a partner in each area of the restaurant, be it front of house or kitchen,” says Alam. “Each of us can then keep an eye on a different aspect of the business and take responsibility for it, and we all have a vested interest in its success. Other partners also know that the remaining areas of the restaurant are in good hands. We all want to succeed together. This method also helps us lead our individual teams from the front. You’re never taking instructions from a manager, but from one of the owners.”

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Alam himself started working in the restaurant trade at 14 years of age and gathered experience throughout school and college. He went on to study computer engineering at university, but upon leaving higher education, he decided to go back into hospitality, opening his first restaurant at the age of 21. “My heart was in my course, I’m still very interested in technology, but I was always making five-year plans in my head, and opening a business was part of that”, he explains. “I think I was just more of an entrepreneur at heart. I have used these skills to improve the business though, be it through new digital innovations or software; I still love computers.” Running a restaurant during the Covid-19 pandemic presented a fair number of challenges, with everyone having to adapt to change. “When the pandemic struck, we had 400 people coming in for Mother’s Day 2020,” recalls Alam. “I was driving to work listening to the news, and by the time I arrived, I started getting call after call asking to cancel reservations. This was just a few days before the first lockdown started.” “We closed for a while just to gather our thoughts and make plans. Staff were asking what was going on, and for a while I didn’t know what to tell them. As their boss I needed to reassure them, but I didn’t know what was going to happen myself. Everything was so uncertain, and at first we only thought this was going to go on for a few weeks.” Alam recalls leaving the restaurant the day it had to close. He says that as he put that key in the lock, he felt quite emotional, and he had no idea when he would be turning this key again. “Or would I be passing the keys to someone else?,” he says. “It was an indescribable feeling, especially when you’ve worked so hard to build a business. I never thought I’d see the day when I’d need to close this place down. It was good to spend some time at home with the family when it all started, but in the back of my mind I needed to work out what was happening with the business.”

ENTREPRENEUR PROFILE Changing times When the business reopened, Alam decided this would be for only five days a week instead of seven, and with a minimal number of staff, who all worked together to share shifts to make sure that everyone got to be involved in some way. They liaised over Zoom and WhatsApp groups,with the team taking over responsibility for the rota. Alam says the partners were really impressed by how the team pulled together. Once Bombay Quay reopened, Alam and the team had to work within the restrictions but also needed to ensure that as a business, it remained profitable. “We’ve never done delivery, and have focused our efforts on takeaway only,” he says. “Once we opened, I was overwhelmed by the response from our regular customers. We created a one-way system for people to collect their food. People were queuing out into the car park and close to the street. We’d never seen anything like it before.” To cope with the demand, the restaurant also had to turn off the phones and take orders in stages; this was to prevent the kitchen staff from being overwhelmed. “Everyone liked the idea of enjoying a curry while things were so uncertain in the world, that may explain the demand. But this is when we realised we could get through this,” he says. “One challenge was paying the rent for the site. We have a fifteen-year lease here, and we did fall behind for a time. But I’m proud to say we’re totally debt-free now. We managed to open this May for table service with a clean slate, ready to start again.”

Bombay Quay is a popular choice among diners

Keep your customers front of mind So what advice would Alam give on running a restaurant during a time of crisis? Bombay Quay chose not to participate in the Government Eat Out to Help Out scheme, where diners received a 50% discount on food or non-alcoholic drinks when at a restaurant (up to a maximum of £10 discount per diner), every Monday, Tuesday and Wednesday between 3 and 31 August 2020. “We understood and appreciated the support from the government, but in my mind, we had already had that and Eat Out to Help Out risked alienating our regulars,” explains Alam. “We knew the restaurant would fill up anyway, but it would fill up with local customers who were just happy to be back. If we had done this half-price scheme, the restaurant would have filled up with new customers looking for a discount, and our regulars may have struggled to get a table. We’d rather make sure our regulars know they are always welcome.” Bombay Quay didn’t limit its menu either and continued to serve its full range of dishes. While supplier costs did indeed increase during the pandemic, the Bombay Quay team didn’t feel the need to stop cooking anything from their menu. Alam organised his kitchen to make sure all dishes were available and could be cooked without difficulty. “Chicken Tikka Masala has remained our most popular dish, but on top of that our house specials are also very popular,” he says. “In fact, we have a new dish on the menu, our Desi Lamb. This has a story behind it. At home I have meat on the bone and our chefs were making this lamb on the bone curry for our staff after their shifts ended.” “It just had so much flavour, so I thought,

why not add this to the menu?,” he explains. “The issue was these curries take a lot of time to prepare. So, we decided to cook it the day before and let the flavours really marinate overnight. This is now one of our most popular house specials.” The dish is described on the menu as ‘This is what the boys eat!’. We tried this dish during our visit and were blown away by the flavours. The meat on the bone really did add another layer of taste. And despite the playful warning about how spicy the dish was in the description, we felt it had just enough heat to be enjoyed by any palate. For Alam, there is one standout factor that helped Bombay Quay survive the pandemic, which he says applies to running a successful restaurant during any period of hardship. “I couldn’t have made it through without my staff,” he says. “Of course, you need to treat customers like they are a guest in your own home - at the end of the day, without them you don’t have a restaurant. But you also won’t have a business without your staff. I’m so thankful for my team, everyone was there for each other, and now we’re like a family. I would credit our survival and success to our staff.” Alam is very much aware of the continuing need for the pandemic to be under control but he is looking to the future and making tentative plans for the coming months. He hopes to give back to the restaurant’s customers in some way and is also looking forward to planning a special celebration to tie in with the restaurant’s fifth birthday in October 2021.

Bombay Quay

Hayhurst quay, London Road, Northwich CW9 5EU Tel: 01606 249911

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NEWS

New location for Cafe Spice Namasté

Madhu’s 2 Go arrives in Harvey Nichols Indian caterer and restaurateur Madhu’s has opened a dine-in eatery on the Fifth Floor at Harvey Nichols’ Knightsbridge department store in London. Inspired by the Madhu’s restaurant founded in 1980, Madhu’s 2 Go menu features signature dishes themed around Punjabi cuisine with Kenyan influence. Diners can choose from vegan wraps, chili chicken wraps, murgh tikka, boozibafu (lamb chops on the bone) and murghmakhani.

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Cyrus Todiwala’s Cafe Spice Namasté is moving to a new home at Royal Albert Wharf in London’s Docklands. It will be a smaller operation than its previous incarnation and the new premises will also offer private event options for up to 25 people alongside an ‘academy’, which will host cooking classes and chef and food demonstrations. The restaurant is aiming for an opening by this summer.

business cards

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FEATURE Counting the cost

STARTING A food and drink business

Richard Horwell

ver the years I have met many budding entrepreneurs wanting to bring their dreams to life and start up a food & beverage (F&B) business. I have seen innovative and exciting ideas with great potential, some targeted at the British love of curry. I’ve also seen quite a few that made no sense at all. Every business needs money to start and the food and drink industry is no different. In fact, it can suck up a lot more cash than many other sectors. So, forget any idea you might have about starting a food business on a shoestring. You need to establish that you have a good chance of success, the funds to see the whole process through and that you aren’t risking your life savings to do so. If that isn’t the case, then perhaps you need a rethink and return to the ‘drawing board’. Don’t get started unless you are clear about what it will take and you are committed to following through. If you are ready and determined to go ahead, the first step is to find an experienced professional to help you – starting in this industry without prior knowledge and experience is a recipe for disaster. It’s just as important to carry out research before you do anything; the more knowledgeable you are about the market and the industry, the better your chances of launching and surviving. Far too many start-ups try to cut corners and do everything themselves. To date, I haven’t seen a single one of those survive. So, who are the key professionals you’ll need to support you?

Get a recipe developer on board The tasty recipe you make at home may be full of exciting flavours and spices, however, it’s unlikely to transfer to the factory for mass production. You must find a recipe developer to translate your mix into a simple recipe that can be mass produced. There are several elements you also need to take into consideration, including the nutritional information required on the packaging, and the legality of the ingredients. Not all ingredients are allowed. To understand more on this, you will need to take into account the ‘Novel Food’ regulations, which refer to foods which have not been widely consumed by people in the UK or European Union (EU) before May 1997. You also need to know the health and taxation issues surrounding sugar levels – something that could be important for savoury curries as well as obviously sweet desserts. Your recipe developer can help you with all of this. To find one, do your research, speak to previous clients, and trust your gut. Remember customers buy for health and return for taste, so it’s very important you get the best taste possible. Also, avoid preservatives – today’s consumer is more conscious than ever about health and well-being.

Choose the right packaging Deciding on the packaging is crucial to moving forward and there are a few options: glass, PET (plastic), cans or Tetra Pak. Let’s imagine for a moment that you have a drink product. Glass is cheap to produce as it can be filled in small runs because the material can cope with high temperatures of pasteurisation.

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FEATURE However, the weight is a disadvantage as is the risk of breakage in transit or in store. PET (plastic) has lost popularity since the campaign against single-use plastic packaging. Many buyers will no longer stock anything other than recyclable packaging. There are three types of PET packaging:

is fully established with years of business success behind it. Your product must clearly and simply showcase its point of difference and its advantages over the competition. This is much more important than your logo. Focus on what you want to tell your target consumer, not on the design you think is attractive. Do not cut corners here as 90% of a first sale is the branding. If this isn’t right you can have the best tasting product in the world, but no one will pick it up off the shelf, so no one will ever know.

Establish an online presence

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‘Hot fill’ which can be completed in small runs but requires thick unattractive packaging to withstand the high temperatures the product is filled at.

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‘Aseptic’ (which means free from contamination}, which must be completed in high volumes due to the aseptic area the drink is filled in. It’s very expensive with only a six-month ambient shelf life.

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‘HPP’ or ‘High-Pressure Processing’ is more suited to juices as you can utilise the pressure of cold water to kill any bacteria. Again, this is very expensive. However, this style of packaging is ideal for juices due to its retainment of flavour and antioxidants.

With Tetra Pak, the advantage is that it comes in a variety of shapes and sizes, however, it is very expensive for start-ups the minimum run being 100,000 units per flavour. With 75% of the world’s aluminium now being recyclable, cans are the most popular format of packaging on the market. With runs as low as 1000 litres, and the option of filling blank cans to be labelled later, overall costs can be kept down. They’re also much easier to transport and have a two-year shelf life.

Be clear with your branding When it comes to communicating your food or drink proposition to your target consumer, avoid cutting corners. There is a big difference between a designer with technical skills, and a brand consultant who can speak to your target market through the messaging on your packaging design. Effective branding is not just about a fancy logo. For a new brand, the name or logo means nothing to a consumer until it

Many F&B start-ups forget to budget for marketing materials and websites, yet it is both essential and costly. Getting professional help can make a real difference. Getting your website right is important as it is your shop window to the world. In your product’s early days, it is used mainly as a showcase to trade buyers looking into your brand, but once you launch to consumers it will also need to be your online shop. It is an important tool that will help generate online sales and explain to customers why they should buy into your brand. In addition, you’ll need to budget for sample boxes and other marketing material. Everything adds up so allow a little more to cover the unexpected. You’ll also need to budget for PR, social media and possibly online advertising too.

Eye up the costs Recipe development, packaging, branding, website and marketing to take you to the launch will easily cost you in excess of £35,000. Once you launch then there will be additional costs to consider and don’t for a moment think that sales will fund these – in the short-term that is very unlikely, especially as many wholesalers have long payment terms. If you don’t have, or can’t afford to lose, at least £35k, then my recommendation would be to spend your money elsewhere. Like all new businesses only one in 10 survive. Launching a new F&B product is a long, slow journey. When you see successful brands out there, it hasn’t been instant and they will have used up a lot more than their initial investment before they came onto yours or anyone else’s radar. From my own experience with my brand, I never made a penny, let alone drew a salary for the first five years – despite the product being sold successfully all over the world. Any profit I made I sank straight into marketing. However, I made an excellent return when the brand was bought by a Dutch billionaire. So, make sure you plan your budget, seek professional advice, be prepared for any additional costs and don’t expect an income right away. Get all of these right and you’ll be ready for your brand to take on the world.

Richard Horwell is the owner of Brand Relations, a specialist food and drink marketing and branding company based in London. Over the last 13 years, Brand Relations has been behind the launch and development of over 100 brands in the UK. Horwell has also built up and sold companies of his own in the food and beverage sector.

www.currylife.uk

NEWS Council approves

plans to make

traffic-free TOWER HAMLETS COUNCIL has approved plans to make sections of Brick Lane traffic-free on certain evenings and all weekend, as part of the council’s ‘Liveable Streets’ programme. The plans were approved at the end of May at the Council’s Cabinet meeting, following a consultation process with residents, businesses, key groups and emergency services. The changes will see the road closed to traffic on Thursday and Friday between 5.30-11pm and Saturday and Sunday from 11am-11pm. Proposals to restrict traffic at these times to support Brick Lane businesses and make the

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John Biggs

road safer, were supported by a majority of residents, visitors and Brick Lane businesses. The restrictions will be monitored by Automatic Number Plate Recognition (ANPR) cameras. Detailed designs will be prepared with the first works set to start this summer in a phased manner to minimise disruption to residents and businesses. The Council has previously said timed restrictions for motor vehicles would ensure businesses can continue to receive deliveries and collections during the day on weekdays. It says the timed closures will provide a safer environment for pedestrians during

evenings and weekends and could support businesses to trade safely and make use of outside dining space. Last year, parts of Brick Lane were temporarily pedestrianised in the summer, to provide safe spacing for walking and social distancing and outdoor seating for restaurant customers. However, during this trial, there were 24/7 road closures and roads were blocked with planters to restrict access. John Biggs, Mayor of Tower Hamlets, said: “Our Liveable Streets proposals will give a boost to Brick Lane by making it a safer, greener and cleaner place. Reducing traffic at peak times will help create a safer and much more enjoyable environment for everyone. “The changes will help our local businesses bounce back from the effects of Covid-19 restrictions by being able to use more outdoor space and attracting more shoppers and visitors. We will of course monitor the impact and continue to work with those businesses and our residents so we can

NEWS

Last year, parts of Brick Lane were temporarily pedestrianised in the summer, to provide outdoor seating for restaurant customers.

ensure this jewel in the crown of our borough thrives.” Further measures, as part of the Liveable Streets scheme, include a School Street, which restricts traffic at drop off and pick up times on Underwood Road, Buxton Street and Hunton Street. Tower Hamlets says this will improve air quality and safety for

children who attend these schools. Deal Street will become one-way southbound between Underwood Road and Woodseer Street and 10 new cycle hangers will be installed in the area. The Liveable Streets programme aims to improve the look and feel of public spaces in neighbourhoods across the borough and make it easier, safer and

more convenient to get around by foot, bike and public transport. According to information from Tower Hamlets, Brick Lane is an area of London that attracts over 18,500 pedestrians every day. This space is also shared with over 4,000 vehicles, many of which use Brick Lane to cut through the area. Tower Hamlets says they are not visiting local businesses, schools or places of worship but are significant contributors to the already unacceptable levels of air pollution and congestion along Brick Lane. These proposals are a key part of Tower Hamlets commitment to support Brick Lane’s economic recovery from the Covid-19 pandemic and aims to attract more visitors to the area and support businesses to trade safely. In the consultation, the Councils said if the traffic management proposals for evening closures are supported, further discussion will take place with local residents and businesses as to whether these are still preferred in winter time, when the benefits of facilitating outdoor dining are much smaller.

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RECIPE Mustard-Crusted Salmon INGREDIENTS

A.T.M. AHMED HOSSAIN Director, Food & Beverages

Dhaka Regency Hotel and Resort, Bangladesh Despite a modest start as a food and beverages waiter for Pan Pacific Sonargaon Hotel, Dhaka, in 1981, within a decade, A.T.M. Ahmed Hossain utilized his focus, determination, and talents to distinguish himself as the Chef de Partie of Marriott Riyadh, KSA. Returning to Bangladesh in 1996, he took responsibility of Biman Flight Catering Company as its Executive Chef, completing four years. Since then, he has worked in various senior leadership capacities, both administrative and operational, with notable hospitality organizations, including American Recreation Association, Hotel Sarina, and Nitol Bay Resort. In 2006, Hossain joined Dhaka Regency Hotel & Resort as part of the pre-opening leadership team as Kitchen Planner & Consultant and later took on the role of Executive Chef to spearhead the hotel’s food and beverages production team. He is currently working as Director of Food & Beverages.

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

One tablespoon mustard seeds



One teaspoon curry powder



1/4 teaspoon crushed red Pepper

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Two center-cut, skinless salmon fillets

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Salt and freshly ground pepper



One teaspoon Dijon mustard

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Two tablespoons extra-virgin olive oil

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One tablespoon fresh Lemon juice



Four tomatoes, sliced

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One chili, seeded and minced



1/2 cup coarsely chopped coriander

RECIPE

Step 1

Preheat the oven to 425°. In a spice grinder, combine the mustard seeds, curry powder, and crushed red pepper and pulse until coarsely ground. Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground mustard seed mixture.

Step 2 In a large, ovenproof, nonstick skillet, heat one tablespoon of olive oil. Add the salmon, coated side down, and cook over moderately high heat until lightly browned about 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes until the salmon is just cooked through. Transfer the salmon to a cutting board.

Step 3 In a large bowl, whisk the lemon juice with the remaining one teaspoon of mustard and one tablespoon of olive oil. Season the dressing with salt and pepper. Add the tomatoes, chilli and cilantro and toss. Cut the salmon into four pieces and serve right away with the tomato salad.

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RECIPE

Aloo Patal Posto INGREDIENTS  Five-pointed gourds (potol), cut into wedges

PREPARATION 1.

Heat a pan with one tablespoon of mustard oil and roast fenugreek, cumin, fennel, cloves, cardamom, dry red chilli until it all begins to sputter. Add ginger, grated coconut, and poppy seeds and fry till the aroma starts to release.

Cool and transfer it into a blender. Blend it to a fine paste and keep it aside.

Heat oil in a karahi and sauté the pointed gourds with turmeric powder till it turns brown and softens. Remove and keep it aside. Keep the potatoes boiled and ready as well.

 3 to 4 potatoes (aloo), peeled and cut into wedges  1/2 teaspoon fenugreek seeds  1/2 teaspoon cumin seeds  One teaspoon of fennel seeds  3 Cloves  1-inch cinnamon stick  Two dry red chilli  1/2 inch ginger, finely chopped  1/2 cup fresh coconut, finely grated  Two tablespoon poppy seeds

 Two green chilies, finely chopped

4. With the leftover oil, temper green chillies and add the coconut masala paste. Sprinkle the powder spices and roast till the oil begins to release from the masala.

 One teaspoon sugar

Finally, add the vegetables. Add 1 cup of water and cook it for about 10 minutes or until the gravy reduces all excess liquid.

Serve your delicious and spicy Aloo Potol Posto with Paratha.

 One teaspoon red chili powder  One teaspoon turmeric powder

 Salt, to taste  Mustard oil, as required for cooking

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