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Contents A new study on the Bangladeshi prawn and shrimp industry has highlighted its nutritional and environmental benefits, showing how the system currently in operation in southwest Bangladesh safeguards household nutrition and incom e and is better for the environment
Grand designs A remote community hospital in south-west Bangladesh has been named winner of the RIBA International Prize 2021, which rewards projects that demonstrate design excellence and social impact
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Knowledge transfer
Bashir Islam has been an inspiration to the curry industry for many years. He shares the secrets of his success, what motivates him and why mutual respect is one of the most important elements for a successful career in the hospitality industry
Industry insights Experts share their views on challenges in the coming year, and explain why diners are showing a keen interest in authentic food and artful presentation. Staffing issues are also a concern, while others are taking a cautious view on Covid-19 and taking each day as it comes
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Scaling new heights
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Paprika Club in Leamington Spa has been welcoming customers for more than 25 years, and a recent renovation has signalled its intention to serve diners for many more. Owner Mohammed Azad explains why the restaurant has built up a loyal following and how he is futureproofing the business
Working wonders Work Permit Cloud specialises in business immigration and UK Visas and Immigration (UKVI)-compliant HR systems. Founder Lutfur Rahman tells Curry Life how he spotted a gap in the market and overcame challenges and why business is booming
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Community inspiration Arju Miah has been involved with several restaurants since his arrival in the UK in 1978 but his efforts on the community front are just as varied. He explains why community action is important and what lessons he has learned
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Editor in Chief
Contributors
Syed Nahas Pasha pasha@currylife.uk
Steve Watkins, Lee Lixenberg, Shamsul Islam, Samuel Ahmed, Tarin Pasha, Affan Chowdhury, Amjad Suleman
Editor
Commercial Advisor General Manager
Syed Belal Ahmed ahmed@currylife.uk
Emdadul Hoque Tipu Taslima Akhter
Consultant Advisors News & Features Editor
Kim Benjamin info@currylife.uk
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
Kois Miah Molay Chandan Saha Avishek Bhattacharya
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
CURRY LIFE ISSUE - 93 (Jan-Feb 2022) Price - £4.95 (UK,where sold)
Cover photo: Malvani Rubiyan by Chef Atul Kochhar 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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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.
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EDITORIAL
British Curry Legend – Bashir Islam Curry Life is delighted to feature yet another British Curry Legend - pioneering Bangladeshi caterer, Bashir Islam, founder of the legendary Cookham Tandoori (part of The Spice Merchant group of restaurants).
Dates for your diary
The Cookham Tandoori was opened in 1982. The restaurant is set in a building that is more than 500 years old, with low ceilings and original beams, all of which contribute to the cosy and intimate atmosphere of the restaurant. Cookham Tandoori has built an enviable reputation in Berkshire and beyond for fine Indian cuisine. Islam is also known as something of a legend in the industry - there was a saying among Indian restaurants in the 1980s and 1990s that if you had previously worked at the Cookham Tandoori in Berkshire, you wouldn’t need to train at a culinary school. The Curry Life team is delighted to have tracked Islam down despite his busy schedule, and to share his story. You can read all about Curry Legend Bashir Islam on page 22.
Grow your business by being part of a nationwide promotion As curry houses gear up for recovery post-pandemic, Curry Life is excited to announce we have partnered with PepsiCo to offer readers the opportunity to take part in a nationwide promotion to help and support their business. You will find full details inside on page 4 and you can also visit our website at www. currylife.uk for further information and to find out the latest opportunities for your business.
Check out our industry predictions and the latest food trends Staffing issues, profit margins under pressure, consumers’ wanting more healthy options and ensuring food is beautifully presented are just some of the challenges facing Indian restaurants and curry houses in the coming year. We asked a range of experts - business owners, restaurateurs and chefs to share their views and advice for the coming year. You can also find out about the latest food and ingredients trends, such as moringa, often called the ‘miracle tree’, because of its herbal remedy properties, and curry leaves, which have long been a staple of Indian cuisine. Indian cheese paneer is also proving very popular, with lots of people showcasing the Indian cottage cheese on social media sites such as Tik Tok and Instagram.
We’re thrilled to announce dates for some key events taking place this year, particularly as Covid-19 restrictions ease and people look forward to travelling and gathering safely together once again. The British Curry Festival is going back to Dhaka after a decadelong gap, and will be taking place from the 16-29 October at the InterContinental Dhaka. The event is a great opportunity to showcase the latest curry trends and to celebrate the friendship of Bangladesh and Britain - two curry-loving nations. We will have
plenty of updates over the coming months so watch this space! We’re also already looking forward to our flagship event, the Curry Life Awards 2022, which this year will be taking place at a brand new venue, the JW Marriott Grosvenor House on Park Lane, London. The event promises to be bigger and better than ever before and we look forward to welcoming as many from the industry as possible, as we have done in previous years.
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We are thrilled to support this sensational offer for Curry Houses from PepsiCo. We believe being part of the National Dining Network could help many businesses come out of the dark pandemic period and help faster recovery in the sector. Syed Belal Ahmed, Editor of
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SIGN UP AND ENJOY MORE CUSTOMERS WALKERS ARE PROUD TO SUPPORT LOCAL CURRY RESTAURANTS Our exciting new Curry Night Promotion on packs of Walkers Sensations Snacks will drive footfall and repeat business at all types of curry restaurants across the UK and Ireland – including yours.
ATTRACT NEW CUSTOMERS Special promotional packs will come with an opportunity to claim a £5/€6 off voucher (with a minimum spend of £20/€24, excludes alcohol) to redeem at a participating restaurant.
SHARE THE PUBLICITY Packs will be in all major supermarkets and the campaign will be supported by instore advertising and media.
WHAT TO DO NEXT ONLINE 1. Go to www.uk-signup.nationaldiningnetwork.com 2. Select ‘Curry Life Ad’ as the reference and complete the online sign up form
POSTAL 1. Complete the form included 2. Post it back it to TLC Marketing
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Get new customers and repeat business Increase bookings and orders Join a network of 1,000's of restaurants Free to join Be associated with one of the UK’s most loved brands
You'll then be enrolled into our Dining Network and we'll send you updates over the next few months with everything you need for a successful launch in your restaurant.
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NEWS
Lifting the lid on the Bangladeshi shrimp industry Prawn and shrimp
production in southwest Bangladesh ‘is crucial to public health and prosperity, whilst being climate-resilient’, according to a new study into the industry. Carried out by The University of Stirling’s Institute of Aquaculture and partners
over four years, the study is based on findings from quantitative and qualitative data collected from 240 households and 160 shrimp-prawn farms in four different communities. It says: “Contrary to criticism in recent years of the impact of exportdriven prawn and shrimp farming on communities and the environment in Bangladesh, the study found that a relatively small amount was exported, providing important income for communities, and other fish production had a low impact on the environment, whilst providing crucial nutrition.”
Researchers found that only 20-40 per cent of all the fish produced – the
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shrimp and prawn - was destined for export, with a high diversity of other fish being produced, sold and consumed locally in mainly small-scale enterprises. PhD researcher Abdullah-Al Mamun, lead author of a paper presenting the findings, said: “There has been very little research into the detail of what’s happening on the ground in Bangladesh, to counterbalance global discourse about food security and trade liberalisation. There has been criticism of the effect of prawn and shrimp export on communities and the environment. “This study is important, because it shows that the family-driven, polyculture system currently in operation in southwest Bangladesh actually safeguards household nutrition and income, whilst requiring far fewer inputs than the intensive systems in operation in other places, making it better for the environment.” Four areas of gher dikes (where rice, fish and vegetables are grown together) were studied: high saline (coastal), medium saline, low saline and freshwater (inland). Forty households farming fish from each area were chosen at random, and underwater biodiversity was measured. Dr Mamun said: “As well as prawn and shrimp, we found 52 other fish species growing in the water across the four areas, which is surprisingly diverse, as well as a range of vegetables. The prawn and shrimp for export brought in the highest price for households. The
NEWS other 52 fish species and the vegetables were consumed and sold locally.”
“This study is important, because it shows that the family-driven, polyculture system currently in operation in southwest Bangladesh actually safeguards household nutrition and income, whilst requiring far fewer inputs than the intensive systems in operation in other places, making it better for the environment.”
The study also found that very few inputs were needed to grow the fish, making the impact on the environment low. It was overseen by Professor Dave Little at the Institute of Aquaculture. He said: “The dataset in this study was of an extremely high quality. The results send a clear message that consumers can safely eat Bangladeshi shrimp, knowing they are also supporting local people being able to eat more nutritionally valuable seafood.”
Restrictions removed in England on face coverings and Covid passes England returned to ‘Plan A’ measures on 27 January, which means that mandatory Covid-19 certification will end, and venues may choose to continue using the NHS Covid Pass voluntarily. Face coverings will also not be required by law in indoor venues. The other UK nations have also eased restrictions but not to the same extent as England. In Scotland, from 31 January, limits on the size of indoor events were removed, and there is no longer a requirement for social distancing indoors, or table service in hospitality venues. Face coverings however are compulsory in most indoor spaces and a Covid certification scheme is in place for some venues including nightclubs, meaning people must provide proof of their vaccination status or a recent negative test.
In Wales, there are no longer limits on numbers at outdoor events, nightclubs can open and gatherings in pubs and restaurants are no longer limited to six people. Some measures remain in place, however: the NHS Covid Pass is needed for entry to cinemas, theatres and concert halls, and many events and face coverings are compulsory in shops. In Northern Ireland, rules on table service in hospitality businesses and the rule of six per table have ended, nightclubs can open and indoor standing events are allowed. Proof of Covid
status is no longer legally required in hospitality premises, but it remains in place for nightclubs, indoor unseated and partially-seated events with 500 or more people. Hospitality sector trade association, UKHospitality, said England’s return to Plan A is a key milestone on the road to recovery for the sector. “This is fantastic news for the hospitality sector, after the critical Christmas trade was laid to waste for the second year running,” said UKHospitality CEO, Kate Nicholls. “The end of mandatory certification is also a hugely welcome step, particularly for English nightclubs and those businesses whose trade has been drastically restricted by the measures. Certification had deterred customers from spontaneous visits and severely limited trade. We would now urge the devolved administrations to begin removing these and other conditions at the earliest opportunity.”
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NEWS Riwaz opens for business Atul Kochhar’s latest
restaurant, Riwaz, has opened for business in Beaconsfield. On a post on his Instagram page, the Michelin-starred chef said: “Riwaz or RitiRiwaz are the words used for traditions and customs in some of the Indian sub-continental languages. We aim to follow the age-old traditions and carve some new ones for [the] future through our work at this beautiful restaurant in Beaconsfield.” The menu will be inspired by ‘history and cultural stories and practices’. Kochhar also opened Masalchi in Wembley in October, with a focus on street food and dishes that celebrate exotic Indian spices.
Outdoor marquees allowed permanently Local hospitality
businesses such as pubs and restaurants no longer need planning permission to put up marquees on their land. The changes to permitted development rights, first introduced last year as a temporary measure to boost high streets and small businesses during national restrictions, are being made permanent following a public consultation. Pubs, cafes and restaurants will now be able to install gazebos on their own land without planning permission, helping them to better make use of their outside space all year round.
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Sat Bains named as UK’s number one chef Chef Sat Bains’
Nottingham-based Restaurant Sat Bains, opened 20 years ago, has been declared the best in the UK, according to a poll of diners. It topped the ‘Harden’s Top 100 List’ of the UK’s best dining destinations. Ratings and reviews in the guide are based on 30,000 reports from Harden’s annual survey of 3,000 regular diners. Restaurant Sat Bains features a 10-course tasting menu, priced at £195, with dishes including aged roe deer, turbot teriyaki and artichoke with winter truffle. During lockdown Bains launched a home-delivery curry-kit service with his mother, called Momma Bains.
Aktar Islam hits back at TripAdvisor review Michelinstarred chef
Aktar Islam, who runs Birmingham-based Opheem restaurant, has called out a negative review on TripAdvisor. It criticised the restaurant for substituting a main course beef dish with chickpeas, with the reviewer saying the restaurant was aware of a dietary restriction, and knew the diner could not eat beef. According to a report on Birmingham Live, Islam said the alternative was not chickpeas, but a dish from the vegetarian menu - a Chettinad dish with aubergine. “We will always try our best, but we cannot pull rabbits out of a hat.... or in this case lamb or chicken,” he said. “My restaurant is not an episode of Ready Steady Cook. My team can’t just knock something up.”
Grosvenor House London The Great Room 86-90 Park Lane, London W1K 7TL Sunday, 9 October 2022 Experience the most spectecular night in the British Curry Calendar ! Curry Life Awards and Gala dinner is the most important annual event of the Curry Industry. Don’t forget to send a nomination for the Curry Life Awards 2022.
Send your nominations through WhatsApp now 07956 588 777 or 07956 439 458 Name ................................................................................ Business Name ................................................................ Address.............................................................................. ........................................................................................... ........................................................................................... Post Code........................................................................... Mobile............................................................................... Email..................................................................................
Supported by
EDITOR’S CHOICE
BEST RESTAURANT
BEST CURRY CHEF
BEST TAKEAWAY
For further details visit our website or send email : info@currylife.uk www.currylifeawards.com
NEWS
New dates and lead chef announced for British Curry Festival DHAKA - BANGLADESH 2022 The inaugural Festival was launched in Dhaka 2002 and it has been just over a decade since the event was last held there. The Festival aims to celebrate the UK’s culinary diversity, with a British chef showcasing the best of British regional dishes, while fellow chefs will recreate some of the British high streets’ most-loved and popular curry dishes.
The British Curry Festival, which showcases
some of the UK’s favourite curry dishes alongside the best of British regional cuisine, will now take place in October in Dhaka, Bangladesh. Dominic Chapman, chef/patron at The Beehive in White Waltham, and former head chef for Heston Blumenthal, will lead the UK delegation. Organised by Curry Life Media Group, which publishes the industry-leading title Curry Life, the British Curry Festival will take place from the 16th to the 29th of October at the InterContinental Dhaka, an IHG Hotel. The Festival was originally slated to take place in February, but has been moved to later this year, to ensure the best time to travel and the safety of participants with regards to potential Covid-19 restrictions.
Chapman, who has joined previous Curry Festivals, is once again leading the team from the UK, which will include a special VIP guest, a number of highly successful chefs, restaurateurs and a food and hygiene specialist (Chartered Institute of Environmental Health (CIEH) accredited trainer), alongside journalists, sponsors and the festival organisers. The UK team is close to being finalised and additional participants will be announced very soon.
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Syed Belal Ahmed, editor of Curry Life magazine said: “We’re very excited to host the event in October, which will be a wonderful time to visit Dhaka, and which is where the curry trail started. We can’t wait to showcase the diversity of British curry and explore some new dishes, all against the backdrop of the vibrant city of Dhaka.” The Festival aims to promote British Bangladeshi chefs’ artistic and culinary skills, highlighting the leading role they play in ensuring curry’s enduring popularity in the UK and beyond. It also aims to strengthen ties between the UK and Bangladesh. There are limited places available for those who wish to join this exciting culinary journey or to find out more about sponsorship opportunities, contact Syed Belal Ahmed on 07956 439458 for further details.
NEWS
NEWS
New venue and caterer unveiled for CURRYLIFE AWARDS The Curry Life Awards, one of
the curry industry’s most anticipated and prestigious events, is taking place in October 2022 at a brand new location, with a new caterer also coming on board.
categories, including Best Curry Restaurant, Best Curry Chef of the Year, Best Curry Takeaway, Best Supplier of the Year and The Editor’s Best Choice. New categories will be unveiled for this year’s event. Syed Belal Ahmed, editor of Curry Life magazine said: “We are thrilled to unveil Grosvenor House as the new venue for the Curry Life Awards and to welcome our new caterer on board. Since our first Awards, launched over a decade ago, we have established the event as a must-attend date in the industry calendar. This year’s event is taking place at our biggest venue yet, in recognition of the Awards’ popularity, and we look forward to welcoming guests and enjoying some delicious food.”
The event is taking place at the JW Marriott Grosvenor House in Park Lane, London on Sunday 9 October from 6pm until 11pm. Guests will enjoy an Indian-themed dinner catered by Sapna Catering, a London-based catering company with more than 20 years’ experience. The World Curry Expo, which features exhibitors from across the curry industry, will once again be co-located with the Awards, and will take place from 1pm to 5pm on the same day. The Curry Life Awards attracts more than 700 guests from across the industry, including restaurateurs, chefs and suppliers, alongside politicians and other special guests. They recognise outstanding contributions in a number of
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For more information on partnering with the Awards and sponsorship opportunities contact:
info@currylife.uk or phone +44 7956 588 777.
NEWS Indian cookbook nominated for Gourmand Awards
Mark Poynton releases debut cookbook
Indian Vegan and
Vegetarian, written by Mridula Baljekar, has been nominated for ‘Best in the World’ at the Gourmand World Cookbook Awards 2022. Baljekar, who has previously hosted cooking sessions for Curry Life magazine, published her latest book in 2021. It takes readers on a culinary and travel-themed journey across all corners of India, highlighting different
and an utter delight, and to be nominated for Best in the World was the icing on the cake. I am so happy and so very grateful for this recognition. Gourmand is a very prestigious organisation and I am honoured to be chosen by them." Baljekar travelled to India prior to March 2020 and spent the subsequent first lockdown in England testing recipes with ideas conceived during her travels.
vegan and vegetarian dishes made using ingredients from different regions. Baljekar’s book had previously been the winner in the ‘Best in the UK’ for the India/Sri Lanka category. On her nominations Baljekar said: "Winning the Best in the UK was a total surprise
She is currently working on another book highlighting the healing properties of spices with some very special recipes and has also written guidelines on choosing good quality spices and how to store them. The winners of the Gourmand World Cookbook Awards 2022 will be revealed in Paris later this year.
Michelinstarred chef Mark Poynton, a long-time contributor to Curry Life magazine and its associated events, has published his debut cookbook. Titled It’s Just Food and written during lockdown, the book features classic recipes honed throughout his career, and from his restaurant MJP@ TheShepherds and his home food offering, MJP@Home. With photography accompanying every recipe, It’s Just Food is a visual treat for both professional cooks and those wanting to try Poynton’s recipes at home. Recipes include Roast Turbot with Curried Squash, Curried Pumpkin Soup, Mackerel, Grapes and Buttermilk and Tandoori Cauliflower with Cumin Dahl. Poynton launched his own restaurant as the UK was in lockdown during the Covid-19 pandemic; the book also features an insight into his career, charting how he became a chef.
MJP@TheShepherds, 5 High St, Fen Ditton, Cambridge CB5 8ST
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NEWS Local MP visits Curry Life award-winning restaurant Darlington-based Café Spice restaurant, which was named one of the UK’s best curry houses at the 2021 Curry Life Awards, has received endorsement from its local MP. Peter Gibson, the MP for Darlington, recently visited the restaurant and said: “I was delighted to congratulate Mr Brian Mohon Miah, owner of Café Spice and his team personally for winning this prestigious award.This will only enhance Darlington’s reputation for good quality food. To be named as one of the best
Brian Mohon Miah and Peter Gibson MP with Curry Life Award curry restaurants in the country is a remarkable achievement, and the Café Spice team should feel very proud.” Mr Brian Miah, from Café Spice Darlington, said: “We are overwhelmed
with the response locally from our regular and new customers and we are particularly grateful to our great constituency MP, Peter Gibson, for his encouragement and support.”
Covid-19 involved in significant number of deaths among ethnic minorities
A New Scientist study examining figures related
to Covid-19 deaths shows coronavirus has been involved in more than 30 percent of all deaths in people aged over 30 in England whose ethnic group was recorded as Bangladeshi, Black African or Pakistani.This compares to Covid-19 being involved in 14 percent of deaths among people whose ethnic group was recorded as white British. The New Scientist analysed data provided by the Office for
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National Statistics (ONS), which covers the number of people between the ages of 30 and 100 who died between 24 January 2020 and 1 December 2021 in England. The New Scientist said that ethnic disparities have not improved over the course of the pandemic. It said analysis of ONS data from 13 June to 1 December 2021, corresponding to England’s third and most recent wave, shows that more than a quarter of deaths in people of Bangladeshi descent involved coronavirus during this time, while this was the case for only 5.5 percent of deaths in white British people. Covid-19 was involved in nearly 15 percent of deaths among people of Caribbean descent during these months. Speaking in the report in the New Scientist, Professor Azeem Majeed, professor of primary care and public health, and head of the Department of Primary Care & Public Health at Imperial College London, said there were a number of reasons why Covid-19 was having such an impact on ethnic minorities. Ethnic minorities are more likely to have lower incomes, work in public-facing roles and live in multigenerational households or high population density areas. He added that the results suggest that ethnic minorities should have been ‘a higher priority’ when deciding who should receive the Covid-19 vaccinations first.
NEWS
Takeaways to face single-use sachet ban too soon either, like the proposed cutlery and polystyrene cup ban.” It’s still early days to assess the impact such a ban might have on the industry but there are some other eco-friendly measures that takeaways can adopt. Printing and branding business Solopress says that ecofriendly leaflets and flyers are one starting point, especially those which display a takeaway’s eco-credentials for your customers to take notice of. Going plastic-free with your packaging and utensils is another step that environmentally-conscious consumers will appreciate and remember, so ahead of any proposed ban coming, now might be the time to assess what other options are available.
Takeaways could be facing a
ban on single-use sachets for ketchup, mayonnaise, vinegar and other condiments, in a bid to reduce plastic waste. The plans, drawn up by the Department for Environment, Farming and Rural Affairs, aim to reduce plastic waste that cannot be easily recycled, and which would end up in landfill or oceans. In response to the proposed ban, the British Takeaway Campaign, an umbrella organisation which represents those
involved in the supply and preparation of the nation’s favourite foods, said: “It’s right that the nation reduces its plastic consumption, but we’ve got to do so, without adding another costly burden on the smallest restaurants, many of which are struggling to keep their doors open. Our favourite takeaways wouldn’t be the same without the sauces on the side, so the Government should give small restaurants time to find affordable, non-plastic alternatives, and not lumber them with other changes
A sustainable approach can be extended to your ingredients, too; Solopress says that with 49% of UK consumers now buying more seasonal produce, and with 45% seeking out locally-produced goods, it’s worth a look at creating some eco-friendly choices using locally-sourced, lowemission ingredients for example. It suggests taking a look at the menu of the recent COP26 climate conference for inspiration, where menu items were assigned CO2 emission scores per portion.
CURRY LIFE AWARDS Grosvenor House London The Great Room 86-90 Park Lane, London W1K 7TL Sunday, 9 October 2022 Experience the most spectecular night in the British 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 the Curry Life Awards 2022. Winning award could put you or your business in the national spotlight!
For further details visit our website or send email : info@currylife.uk
Tel: 07956 588 777 or 07956 439 458
www.currylifeawards.com
www.currylife.uk
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NEWS
The UK and Bangladesh mark years of diplomatic relations role in Bangladesh’s founding story. Before Bangabandhu Sheikh Mujibur Rahman set foot in his liberated homeland, his historic trip to the UK in January 1972 and his meeting with UK PM Edward Heath forged a new friendship and accelerated the recognition of Bangladesh as an independent nation. Sheikh Mujibur Rahman (right) is greeted by British Prime Minister Edward Heath as he arrives for talks at 10 Downing Street London, England, 8th January 1972
British Prime Minister Boris Johnson (R) greets Bangladesh Prime Minister Sheikh Hasina as they arrive for day two of COP26 at SECC on November 1, 2021 in Glasgow, Scotland.
Robert Chatterton Dickson, the British High
Commissioner in Bangladesh, delivered a message earlier this month to mark the 50th Anniversary of the Bangladesh-UK’s Diplomatic Relationship, which was established on 4 February 1972. He said: “On behalf of the UK, I congratulate the people and the government of Bangladesh on this historic anniversary of a new era of Brit Bangla Bondhon. As British High commissioner in Bangladesh, I am proud that the UK played such a key
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This historic moment encouraged Commonwealth countries to recognise Bangladesh. I also recall Her Majesty’s Government’s humanitarian relief contributions to a rising Bangladesh before, during and after the liberation war. In fact, The UK was one of the largest donors for humanitarian (Top) Recognition of relief support to the Bangladesh news. people of Bangladesh in (Bottom) Visit of Queen Elizabeth II on Bangladesh 1971, reflecting strong public stamp support in the UK for the liberation cause. All this laid the foundations for a unique and lasting relationship between the UK and Bangladesh.” The British High Commissioner said that in its first half century, Bangladesh has been transformed from “one of the world’s poorest countries” into “one of the world's fastest-growing economies”. “Today, the world looks with admiration at what Bangladesh has achieved in its first half century: an RMG powerhouse; a leading contributor to peace and security, especially as a provider of troops to UN peacekeeping missions, and one of the most influential global voices on climate change, as we have just seen at COP26 in Glasgow,” he said. “The UK is proud to be a friend of Bangladesh through all this.”
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Indian food brand Patak’s new TV ad- its first in more than a decade, launched in January, with the tagline ‘Patak’s Makes Perfect’. The campaign, running until April “celebrates the brand’s family heritage, showing how they have strived from generation to generation to perfect their recipes”. Patak’s said: “We want to remind viewers that if they’re creating Indian food at home, Patak’s is the only choice as there are generations of Pathak family experience, knowledge and care in every jar, ready to help them give their family and friends delicious, authentic dishes every time.”
Specialist for close prorection
Gold-leaf ‘Surf and Turf The newly-opened Amari Indian restaurant in
Darlington, which started trading in December, has a £300, ‘Surf and Turf’ option on its menu, featuring fillet steak grade A5 Japanese wagyu beef covered in 24k gold leaf, with a lobster tail grilled then cooked in garlic butter and finished with caviar and truffle. If that still leaves you wanting more, there is also a whole lobster cooked with onions, garlic, coriander and chillies, dressed in a thick rich sauce and medium spiced, priced at £100 or try a Wagyu Burger at £150, featuring grade A5 Japanese sirloin steak, stacked with a potato cutlet, served in a toasted black sesame brioche bun with 24k gold leaf on top and with accompanying chips.
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NEWS
Bangladesh hospital scoops major architecture award RIBA said the building responds innovatively to the challenging environmental conditions of the Bengal, a fragile and dynamic environment, directly impacted, without protection, to rising sea levels.
A remote community hospital in southwest Bangladesh has been named winner of the RIBA International Prize 2021. The Royal Institute of British Architects (RIBA) Awards’ celebrate projects from around the world that demonstrate design excellence and social impact. Friendship Hospital in Bangladesh, designed by Kashef Chowdhury/URBANA, delivers essential healthcare services to the local communities of Satkhira in the southern region of Bangladesh. It provides a medical lifeline for thousands of people in an area of the coast that was heavily affected by a major cyclone in 2007.
Odile Decq, chair of the RIBA International Prize Grand Jury, said: “Friendship Hospital embodies an architecture of humanity and protection that reflects the Friendship NGO’s philanthropic mission to provide dignity and hope to communities through social innovation. Kashef Chowdhury/URBANA has achieved a building designed with a human touch which is deftly integrated with its surroundings and celebrates local, and traditional crafted materials.” She added that the hospital ‘is a demonstration of how beautiful architecture can be achieved through good design when working with a relatively modest budget and with difficult contextual constraints. This hospital is a celebration of a building dedicated to humans’. Kashef Chowdhury said: “I am encouraged that this may inspire more of us to commit, not in spite of, but because of limitations of resources and means, to an architecture of care both for humanity and for nature, to rise collectively to the urgencies that we face today on a planetary scale.”
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C URRY LEGEND PROFILE
Bashir Islam
has been an inspiration to the curry industry for many years, with an approach based on mutual respect
AND Bashir Islam
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CURRY LEGEND PROFILE Restaurateur Bashir Islam’s motto is simple: ‘promise less and give more’. His philosophy in life is to give people more than they envisage, to over-deliver and to exceed expectations across all areas of the business, from the kitchen, to the service to the front of house. We’re meeting at one of Islam’s three restaurants (although over the years, Islam has been involved in plenty more). The Spice Merchant is located in the historic area of Beaconsfield Old Town in Buckinghamshire, with the other two (also with the same name) in Henley-on-Thames and Cookham, and describes itself as serving ‘contemporary Indian cuisine’. On the menu, it says, you’ll find ‘traditional Indian pot dishes, such as Bhuna and Jalfrezi as well as a selection of more modern and creative dishes’. The decor reflects this approach too, with wooden floors, large mirrors and opulent lighting. Bashir Islam came to the UK in 1976, working in a succession of Indian restaurants in various locations, starting in Palmers Green, moving on to Crystal Palace, then Leyton and also Portsmouth. He then completed stints at restaurants in Uxbridge and Gants Hill, before settling in Beaconsfield. His first restaurant - Tropical Curry, was opened in 1980 in the modern part of the town and, he recalls, was the first such Indian restaurant in the area. In 1983, he opened his flagship restaurant, The Cookham Tandoori, in partnership with his brother (now called The Spice Merchant Cookham) and then in 1994 the one where we are sitting today. The Henley restaurant opened in 2005.
Old menu of Cookham Tandoori
Many chefs cut their teeth at the Cookham restaurant, before embarking on their own hospitality ventures and founding successful businesses of their own. Bashir has also helped to fund many of these, providing start-up capital (rather than going into partnership) and being an inspiration for many in the curry industry, He shies away from being called an inspiration to the industry and a business mentor, however and doesn’t believe he has done anything too differently from anyone else. He says his approach is down to a simple premise: if you treat people well, they will respect you and stay with you. And similarly, he says, do not work for someone who doesn’t respect you and always ensure you take pride in your work. “I never forgot who I am, and where I came from and that is why a lot of people lose their way,” he says. “You must not forget who you are or your identity - once you lose this you have nothing.”
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URRY LEGEND PROFILE NCEWS A family approach Bashir likes to put the emphasis on creating a family environment at his restaurants, where everyone is welcome, whatever their role. “When you work here with me it’s like a family because I worked for others before and have been treated very badly,” he says. “I thought this was not right - people who work for me, this is like their home, they should feel comfortable. If people need help, I want to be there for them. Indian restaurants do not do things by the book everyone is our friend, we are like one big family. Everyone is capable of achieving anything and we try to give people what they want.”
Testament to this is the fact that many of his former staff speak very highly of Bashir, and remember him for the level of training he offered not just with regards to the food business but around customer service too. As one employee explained while we were there, his success is down to what Bashir has taught him. Bashir too says he has not come across a single person yet who has previously worked for him and doesn’t want to talk to him again. “Most of my staff started with little or no experience, I trained them from zero and occasionally brought some in from other restaurants,” he says. “Anyone who works with me knows what is expected of them; it’s an amazing cultural experience working in a restaurant. As an owner I can provide nice lighting and supply the food, but cooking and serving dishes is all down to the team. So if you book for dinner and the person serving you is not properly dressed or does not have a clean appearance, you are not going to eat there.”
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CURRY LEGEND PROFILE NEWS A people business Bashir Islam is also astute, being able to spot the right people to work with and bringing out the best in them. He acknowledges that one of the biggest challenges throughout his time in the industry has been finding the right staff. While he might have many ideas that have proved successful, he says you can make so much more of these, and the prospects are much more exciting, if you have the right staff by your side.
He’s also spotted gaps in the marketplace, and as he puts it, ‘been able to seize an opportunity.” The Spice Merchant for example has its own online delivery system, called Feast Online. “I see things a good many years before others,” he says. “If you look at the likes of Just Eat, I created Feast Online. I could see that many Indian restaurants were proving to be very popular but we needed to get quality food delivered to people’s doors. I invested money in establishing this online food delivery system for my restaurants.”
Enjoy what you do While not a trained chef, Bashir also enjoys creating dishes, and has put his own stamp on the menu at The Spice Merchant, including a take on Chicken Tikka Masala, with lots of spices to give the dish a bit of a kick.
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CURRY LEGEND PROFILE “I am not a chef and have never been one but I have a very good understanding of food,” he says. “I use top-quality products - I like going to markets and seeing fresh produce, I can’t compromise on quality. And you also need to understand spices and why you are putting a particular one into this curry over that one. If you don’t enjoy it, it’s quite simple - don’t do it.” In the coming months, The Spice Merchant will have Atul Kochhar’s Riwaz for company, with the Michelinstarred chef having opened a restaurant in Beaconsfield. Islam is typically unfazed by this, however. “Atul is coming here but I’m not worried, we are continuing to do our own thing. I am not a chef but I love cooking. I enjoy doing it and that’s what I know.” At the age of 65, Bashir acknowledges that he is close to retirement (neither of his three children are interested in taking on the family business) but that hasn’t stopped him thinking about new ventures - he plans to open a fish and chips shop in Henley. “I don’t know how it will work, I am too old to do this job,” he reflects. “The only thing I say to people who are thinking of opening a business is to make sure you give everything you
Spice Merchant, formerly Cookham Tandoori
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Bashir Islam infront of Cookham Tandoori in earlier days
have within yourself. Never undermine your competitors, respect them. And if you don’t know something, study what is already out there, but always think about how you can do it better. Learning never finishes. Don’t do something for the sake of it. If you are not happy with something don’t sell it,
if you can only serve 10 people tonight then don’t serve 12. You might lose two customers today but the other ten will come back again.”
Spice Merchant Cookham High St, Cookham, Maidenhead SL6 9SL Phone: 01628 522584
NEWS
The ahead Curry Life asked industry experts for their predictions on challenges, opportunities and trends for 2022
Atul Kochhar Chef and Restaurateur Re-creating our takeaway offering to survive the pandemic lockdown was certainly a gamble that has paid off. Our fine dining customers now expect us to deliver gourmet excitement to them at home as well as in our restaurants. We have to keep up with trends and challenges in order to get ahead in the game.
Masalchi by Atul Kochhar 2 Wembley Park Blvd, Wembley Park, Wembley HA9 0HP
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So many cuisines can provide gastronomical discoveries and Indian food is about the Tandoor and so much more. The food at my restaurants is inspired by my native home and travels across India. Indian cuisine offers a plethora of choices – from sharing plates to Indian tapas and street food-inspired dishes. This, together with exceptional service, will invite people back to restaurants. The demand for beautifully authentic Indian cuisine prepared for take-away is getting bigger. Shopping local and eating local are also trends that seem here to stay – they are now more important than ever. We need to champion our high streets and local restaurants.
NEWS Oli Khan MBE
Chef and Owner Surma Finest Takeaway
There is an increased demand for food to be more presentable. The curry industry has a number of very popular dishes, but they need to be presented in a trendy and more refined way. When planning restrictions were eased at the height of the Covid-19 pandemic, a lot more restaurants opened so there is greater competition. The appearance of
food is becoming increasingly important for customers choosing one restaurant over another, which can be achieved through the types of dishes you are using and how you are plating the ingredients. This is also being fuelled by sites like Instagram and other social media - people want their food to look good and share pictures with others.
Surma Takeaway 44, High Street Old Town, Stevenage SG1 3EF
Abu Koyes Majid Owner Chandini Restaurant
One of the biggest challenges for our industry would be the squeeze on profit margins. As the prices of raw materials have risen and continue to rise significantly, wages have increased and so has energy prices. In addition, the same factors will impact consumers’ disposable incomes which will be reduced. Dining out could be thought of as a luxury, the spend in this sector will reduce and will make restaurants reluctant to increase prices to reflect the increased costs. However, profit margins can only be squeezed a certain amount. There has also been a significant shift towards takeaway trade over dining in. In addition, vegan items are becoming increasingly popular.
Chandini Restaurant High Wych Road, Sawbridgeworth CM21 0HY
Shorif Ali Owner The Fat Buddha
Undoubtedly the biggest issue currently and going forward is staffing issues. Youngsters nowadays that leave school tend to not want to follow a family business in the restaurant industry. Working in this industry isn’t easy, it requires a lot of hard work and dedication, especially with there being so much competition. You really need to stand out from the rest and set the standards. Always be proactive rather than reactive.
The Fat Buddha 3 Bridge St, Maidenhead SL6 8LR
Now more than ever, a great deal of Indian restaurants will close due to staff shortages and the quality of staff available. I would love to open more restaurants but I realise I won’t be able to keep up the standards due to the quality of staff and have come to the conclusion that “less is more”. In order to build a team you need to find a person’s strength and blend their qualities into your team. It can take a long time to build a successful team but you can lose this all too quickly. Without my staff I really am lost. You’re only as good as the people around you.
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NEWS Mofuzol Miah Owner Bombay 8
The challenge this year is to avoid Covid-19 and any further variants and ensure we follow government advice. The last two years have been very hard for businesses in our sector, but we have to accept the situation and move on.
Bombay 8 Gemini 8, Charon Way, Westbrook, Warrington WA5 7YA
Food prices have increased but this is the same in every sector, not just food, the cost of everything has gone up. But this is not such a bad thing. I’ve been in the trade for more than nine years and I have not increased them for the
last four or five years now. Recently, in response to my rising costs, I have increased my prices and that has been a considerable help. We have to cover the costs somehow, it also comes down to our customers. People have to pay more but I am not getting any complaints, we all realise we have to survive and help each other out when we can. Another problem at present is lack of staffing - made worse by Covid self-isolation rules - every industry is suffering but let’s see what happens in the next few months.
Santosh Shah Chef
There is definitely a greater demand for vegan dishes - post-lockdown, people are taking a more healthy approach to food and they want to be more considerate of the environment and sustainability. People also want more unusual food when it comes to vegan or vegetarian - for example, some of my dishes feature jackfruit, which has a similar texture to meat and another interesting one is banana plantain curry. There is certainly a lot more competition in the restaurant industry with regards to Asian-based cuisine. Filipino and southeast Asian restaurants are proving very popular - we’re seeing many of these in London and in smaller towns too.
Manmeet Bali Chef Pataka
Plating and presentation is all important and with competition increasing all the time, I have to keep developing recipes. We want our customers to feast with their eyes first, so our dishes have lots of vibrant, bright colours. We’re also finding that people want a more authentic taste, with the emphasis on flavours and more unusual ingredients. And people are prepared to pay more for quality and authenticity.
Pataka Soho, 53 Shaftesbury Avenue, London W1D 6LB
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At Pataka, the emphasis is on making the plates more appealing, the dishes more healthy and the flavour more authentic. Our multiseed naan for example doesn’t take away from the traditional taste but it’s a healthier option. We’re also finding that many restaurants are experimenting when it comes to Indian cuisine, putting their own spin on classic dishes.
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Key dates for your business in 2022 In partnership with Markel, our tax and law partners, we have put together a list of key dates for your diary in 2022. There are a number of changes to tax, VAT, payroll and statutory rules that may affect your business in 2022, and beyond, which you need to be aware of.
Key dates for income tax
Key VAT dates in 2022
5 Apr
2021/22 income tax year ends
31 Mar
6 Apr
2022/23 income tax year begins
31 Jul
Second payment on account of income tax for 2021/22 due
All VAT that was deferred in the period to June 2020 (under COVID reliefs; originally deferred to March 2021) must be paid in full
1 Apr
The temporary reduced rate of 12.5% for certain hospitality and attractions supplies (under COVID reliefs) will cease, making such supplies subject to standard-rate (20%) VAT again
1 Apr
UK VAT returns for periods starting on or after this date must be Making Tax Digital (MTD) compliant for all UK VAT registered businesses
1 Apr
UK VAT returns for periods starting on or after this date fall under the new penalty regime for late returns and/or payments
Key payroll dates for employers in 2022 6 Apr
Update employee payroll records for the new tax year
19 Apr
Submit your final Full Payment Summary and Employer Payment Summary for the year ended 5 April 2022 and pay any tax/ National Insurance Contribution due for the year
31 May
Give a P60 to all employees on your payroll who are working for you on the last day of the tax year
6 Jul
Report employee expenses and benefits (P11D)
19 Jul
Payment of Class 1A National Insurance Contributions by post; 22 July 2022 if paid electronically
National Minimum Wage increase The National Minimum Wage hourly rates are set to increase on 1 April 2022 as follows: • National Living Wage (23+) to increase from £8.91 to £9.50 • National Minimum Wage (21-22) to increase from £8.36 to £9.18 • National Minimum Wage (18-20) to increase from £6.56 to £6.83 • National Minimum Wage (under 18) to increase from £4.62 to £4.81 • Apprenticeship Wage to increase from £4.30 to £4.81
All information correct at time of print.
For more key dates and information, visit our Partner Blog
2022
2022 , , - 2022
Income tax
2022 VAT
5 Apr
2021/22
31 Mar
6 Apr
2022/23
31 Jul
2021/22
( 2021 ) 1 Apr
hospitality VAT 12.5% ( ) , 20% VAT
1 Apr
Making tax digital (MTD) VAT
1 Apr
VAT ,
2022 payroll 6 Apr
payroll
19 Apr
Payment Summary 5 2022
31 May
6 Jul 19 Jul
payroll P60 (P11D) Class 1A
22 2022,
2020
• (23+ ) £8.91 £9.50 • (21-22 ) £8.36 £9.18 • (18-20 ) £6.56 £6.83 • ( 18 ) £4.62 £4.81 • £4.30 £4.81
All information correct at time of print.
, Partner Blog
TOP FOOD TRENDS
Taste the
DI
From curry leaves to hot sauces to moringa, take a look at some of the lastest Indian-themed food trends
ERENCE
Curry leaves take centre stage Originating in South India with a distinct but subtle taste, curry leaves have long been a staple in Asian kitchens. Aradhana Bhandari (pictured right), founder of food accompaniment brand, Kacchi London believes they are an essential ingredient for our diet. “Curry leaves are predominantly used in South Indian culture for a variety of reasons – the main ones being taste, wellbeing, and digestion,” she says. They have a distinct, bitter-sweet taste which gives a citrusy, herby aroma to dishes they are added to. Including curry leaves in your diet is a quick and easy way to add depth to the flavour of every-day dishes, but arguably even more impactful than their taste and flavour are curry leaves’ many medicinal, soothing, and anti-inflammatory qualities.”
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Immunity boosters New year, new you - many people’s thoughts turn to healthier ways of eating at the start of the year. Consider incorporating spices like black pepper into your cuisine or curries, which can help improve digestion, or cumin seeds, which are a good source of iron. Cardamom - available in two forms - green and black, is also rich in antioxidants and can help ward off colds. “Wellness trends are growing, and as the pandemic continues, it is only likely to increase as people look for additional ways to keep themselves in good health,” says Kacchi London’s Aradhana Bhandari. “This has led consumers to become more critical of the food they are eating and to want to know the role specific ingredients can play in promoting good health.”
TOP FOOD TRENDS Pick paneer Paneer - also known as Indian cottage cheese, has a mild taste and goes well with spices, making it a popular ingredient for curries. An article in the Daily Mail in December points to how paneer has become ‘a social media sensation with videos on TikTok and Instagram about the Indian cottage cheese getting more than 266 million views. Sales of paneer at supermarkets have increased too. Gousto’s blog on food trends for 2022 highlights the increasing popularity of paneer, saying it is giving halloumi a run for its money. “With its buttery, silky texture and high melting point, it’s just as versatile to cook as halloumi, but paneer absorbs flavour making it perfect for rubs, marinades and famously, curries and stews,” says Jordan Moore, senior recipe developer at Gousto. “In the second half of 2021, we saw our highest ever popularity for paneer with our Paneer Butter Masala and Coriander Rice, so we’re expecting to see paneer continue to boom in 2022.”
Spice it up Waitrose’s Food and Drink Report for 2021-2022, released in October, says cooking with spice continues to grow in popularity, and that shoppers are finding that marinating or seasoning food is a simple and tasty way to prepare meals, whether they’re using traditional spices such as garam masala and cardamom or South East Asian flavours like gochujang. The report also suggested that more people are experimenting with cooking curry. At Waitrose Cookery School, one of the most popular in-person courses has been Chicken Ruby Murray With Naan, while its Curry Night online course was also in demand.
More from moringa Often called the “miracle tree,” moringa is traditionally used as an herbal remedy in India, Africa and beyond and was singled out in Whole Foods Market top 10 anticipated food trends for 2022 report. Whole Foods says Moringa leaves have plenty of nutrients, and ‘these fast-growing, drought-resistant trees have been used as a source of food to fight malnutrition in certain parts of the world. It can be found in powder form and added to make magic in smoothies, sauces and baked goods. It’s also showing up in unexpected products like frozen desserts, protein bars and packaged grain blends.’
The rise of rogan josh US food platform’s Tastewise’s food and beverage trends for 2022 show that while the most popular Indian dishes in the US are well-known staples like kebabs, butter chicken, vada pav, and chicken tikka masala, the fastest growing dishes over the last two years include the kashmiri dish of rogan josh. This is up +78% in consumer interest, while misal, a Maharashtrian spicy curry dish is up +135%, and falooda, an Indian version of a cold dessert made with noodles is up +40%. Tastewise also says that Interest in authenticity is up 21% year-on-year for Indian cuisines.
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TOP FOOD TRENDS Time for turmeric
Beyond Veganuary
Whole Foods has also earmarked turmeric, a traditional Ayurvedic ingredient, as another food trend for 2022. It says: “Turmeric, also known as “the golden spice,” has been used for centuries in Ayurveda and traditional Chinese medicine, and has become popular in the US as a dietary supplement. While golden milk lattes and turmeric supplements are nothing new, the spice is taking root as an ingredient in packaged foods like cereals, sauerkrauts and even plant-based ice cream sandwiches. People want to have their turmeric and eat it too.” Sidechef points to how turmeric is becoming a common ingredient in cereal and granola, salads, sauerkraut, bread, and even ice cream.
Plant-based diets are booming, with many looking to extend their vegan diets beyond the month of January. A 2021 YouGov survey showed that thirty-six per cent of UK adults believe eating a vegan or plantbased diet is “an admirable thing to do”. All of which bodes well for Indian restaurants, many of whose dishes are vegan. Another trend on the rise is ‘reducetarian diets’, where people are opting to reduce their consumption of meat rather than cutting it out altogether.
Authentic sauces Indian-spiced condiments brand Pico Sauces produces flavours such as Varanasi Tamarind Chutney. Founder and managing director Arjun Gadkari says the sauces are representative of how consumers today are looking for "the real picture" and don't want to be fed a watered-down version or adaptation of the real thing. “Our Varanasi Tamarind Chutney is true to the Indian 'imli paani', literally meaning 'tamarind water' - a runny sauce that is drizzled over chaats and other street food across the country. This sometimes catches out the British consumer, who is expecting a chutney to be thick and dense, but finds authenticity in what we are able to offer.” Naga Ghost Pepper Sauce celebrates one of the most notorious chillies in the world of hot sauce - but Gadkari says few people associate the chilli with India, because of its strong association with the American hot sauce industry. “By incorporating the Naga chilli into an Indian sauce we are telling a real story, one that you can find in the hills of Nagaland in the East of the country.”
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Paprika Club
A Club The
Rest
Paprika Club is wowing diners with its refined dishes, its contemporary design and its consistent approach 40
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Located in Royal Leamington Spa, Paprika Club has been welcoming customers since 1994. The 90-seater restaurant, opened by Mohammed Azad on the former site of another Indian restaurant, recently unveiled an extensive refurbishment, carried out during the various lockdown periods in England. The result is a restaurant with a more sleek and modern look, featuring bold blue and yellow colours and subtle lighting. “We put together a new colour scheme, changed the furniture, the crockery and the lighting - the only thing that has stayed the same is the floor,” says Azad, who manages the business alongside his nephews and sons. “We decided that when we reopened post-Covid, we wanted to do so with a wow factor, so we could give customers a memorable welcome back after so many months of closure. I get bored of things staying the same and make changes every few years. During lockdown, we were open for takeaways but dining is our main business, and with the time on our hands, it made perfect sense to renovate.” Azad adds that the new-look restaurant has had a marked influence on the atmosphere and the types of customers visiting, with many people dining at Paprika Club for the
RESTAURANT REVIEW first time, alongside the restaurant’s loyal customer base. Having won ‘Best Curry Restaurant’ at the 2021 Curry Life Awards has also attracted many new customers.
“Diners who have visited since we reopened thought we were a new restaurant, they hadn’t noticed us before,” explains Azad. “Many others walking by stop and have a look and tell us it’s inviting. There is a lot of competition in town and further afield but if you want to rise above the others, you don’t just have to do something - you have to do it well, regardless of the competition.” Changing times Azad believes that constantly delivering what customers - new and old want, providing good service and food and - crucially - maintaining these standards, is the reason for Paprika Club’s long-term success. “The concept of eating at an Indian restaurant has very much changed over the years,” he says. “Restaurants were busy between 6pm and 9pm and then again once the pubs closed at 11pm. When licensing laws changed, so too did customers’ attitudes - now it’s about dining out and having an experience rather than just eating curry. What has really changed is the presentation of the food - people want more refined dishes. And with the competition, we have to ensure we are consistent at every customer touchpoint, whether we are serving at 6pm or 9pm.”
From left to right Shamim Uddin, Mohammed Ajad, Suruk Ali and Suroth Miah
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RESTAURANT REVIEW Popular dishes on the menu include the classic chicken tikka masala curries and jalfrezi dishes but Paprika Club also has a number of more unusual dishes. These include signature dishes such as a goan fish curry, with Bangladeshi freshwater fish, prepared with garlic, mustard seed, curry leaf, peppers, onions and tomatoes and ‘sea bass supreme’, marinated with fish spices, turmeric and garnished with baby aubergine. There is also ‘A Sylheti Special’, featuring diced chicken with selected spices and scotch bonnet and ‘Hot & Spicy with Potato Straws’ - meat prepared in a hot and spicy sauce, garnished with potato straws. “Winning our Curry LIfe award - Paprika Club’s first-ever award, has definitely boosted our business - and it is so pleasing and satisfying to know that our customers voted for us,” says Azad. “We are proud to have that endorsement, particularly with the local competition and it’s encouraging people from around Warwickshire and further afield to come and visit us. We need to maintain this level of service and give customers what they want.”
A family affair Having travelled from Bangladesh to Birmingham (where he still lives today) as a young child in the 1970s, to join his father who was already in the UK, Azad was drawn to the hospitality industry by his brother, who was working as a chef in his own Indian restaurant at the time.
“My father worked in a factory but as a family we have been involved in the restaurant industry since 1982, when my brother opened one in Stirchley in Birmingham and then also in Knowle in Solihull,” explains Azad. “I learnt everything on the job. We are using the same recipes from my brother, who was a very experienced chef. He is retired now but we still use some of his methods and he advises us now and again.” Award-winning Paprika Club team
Award winning Paprika Club: Journalist Angela Rippon, Jahed Ahmed, TV presenter Mike Bushell and Helal Ahmed.
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RESTAURANT REVIEW Staffing is a constant worry for Azad but he counts himself lucky in that he has loyal members of staff, some who have been with him for 15 years or more (his chef has been there for 18 years) and also an extended family whom he can rely on. Two of his nephews run the business alongside him and several of Azad’s brothers help out at short notice while his children also fit in regular shifts around their university degrees. “Everyone who works here has their own role, whether that is managing social media or front of house or the kitchen - you can’t do everything yourself,” acknowledges Azad. “You can try but you might not be that efficient.” Still, he believes more needs to be done to attract staff - with Paprika Club open seven days a week from 5.30pm until 11pm, Azad has only been able to take one day off from work in the last three months and admits that when the restaurant has busy periods, he can often be found cooking dishes in the kitchen.
“I am fortunate because my family can help out if necessary, but the government could do more to ease conditions for work permits so that we can employ staff from abroad,” he says. “I cook when I have to - I have many talents and if I need to step in then I will. Customers do not want to know your problems - you have to be able to deliver.” Azad anticipates that many restaurants will close down in the next five years, due to staff shortages and the challenges and expenses involved recruiting from abroad. “It’s not a quick fix and the shortages are impacting all sectors, not just hospitality,” he says. “I’ve done more grafting in recent months than I have in the years since we opened.”
Award winning Paprika Club: Journalist Angela Rippon, Jahed Ahmed, TV presenter Mike Bushell and Helal Ahmed.
As Azad explains, he has got to where he is through hard work and he has to continue to meet the demands of customers and of the business.
launched a loyalty scheme when it reopened after lockdown, offering returning customers a 10% discount on their bill.
“If you are complacent, things will rapidly unfold - getting to the top is easy but keeping things at that level is the hard part,” he says. “The restaurant has got to where it is now because I am passionate – if you don’t have this passion, you can’t get motivated. I’ve put in more hours and carried out extra shifts to meet the demands of the service. This has put more pressure on me but ultimately, it’s rewarding. When the going gets tough, i have to keep going: 27 years on, I still enjoy talking to customers and providing good service”
Any thought of retirement is very much in the future, with Azad’s focus very much fixed on the present time and ensuring the restaurant continues to maintain its high standards. Opening other Paprika Clubs in nearby areas would be a tempting prospect, but overcoming staffing issues would be too challenging, for the moment at least.
Keeping customers coming back for more Paprika Club is keen to promote the business on social media - as Azad puts it, ‘it’s amazing how quickly things can get around’, with one of Azad’s sons responsible for social media updates, including posts and images on platforms such as Facebook and Instagram. The restaurant also
“I have got ideas about branching out and creating some more Paprika Clubs but I would need the right staff,” says Azad. “The reality is that if you can’t do something well, just don't do it. Here, I am maintaining our high levels of standards and service; if I was to open another restaurant now, in view of the current situation, it would be difficult and not to the level I want to achieve.”
Paprika Club 22 Regent St, Leamington Spa Warwickshire CV32 5EH paprikaclub.co.uk Phone: 01926 428272
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ENTREPRENEUR PROFILE Work Permit Cloud
provides sponsor licence applications and HR software services to a range of domestic and international clients.
Work Permit Cloud was set up in September 2020, and specialises in business immigration and UK Visas and Immigration (UKVI)-compliant HR systems. It’s an optimum time for such a business, on the back of changes following Brexit and the current staffing crisis affecting the hospitality sector, with many Indian restaurants across the UK reporting struggles with staff recruitment and retention. A sponsor licence is now necessary for those who wish to sponsor foreign workers to come and work in the UK. Founder Lutfur Rahman, a qualified lawyer who also describes himself as a ‘community activist’, carved out a niche in this area long before, having operated a similar practice in the early 2000s, just prior to the ‘Sector Based Scheme’ being introduced. The Scheme, which came into operation in 2003, allowed UK employers to recruit a limited number of non-EEA workers aged between 18 and 30, for temporary employment (for a maximum of one year) in selected low-skilled jobs in the hospitality and food processing sectors. After a year, these workers could be granted permission to remain, thereby transitioning into a more permanent immigration status. The scheme was open to people from all countries but most applicants came from Eastern Europe and Asia.
“I started with work permits, I wanted to make the employer journey easy,” says Rahman. “It’s an area I love working in.” A booming business Rahman’s business at the time, Universal Legal Centre, was set up with two other practitioners. He now practises from Saint Martin Solicitors where he leads the immigration team. We’re meeting at his offices in Whitechapel but such is the demand for his business that Rahman is now planning on opening a second, smaller office within the Gherkin building in the City of London in April.
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ENTREPRENEUR PROFILE
Lutfur Rahman
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ENTREPRENEUR PROFILE
Lutfur Rahman with his team “When the Sector Based Scheme was introduced, you didn’t need so many skills at that time - people could apply to work as kitchen porters so we captured much of the market for Indian restaurants looking for staff from abroad,” recalls Rahman, “At one stage, I had to recruit extra staff myself - up to 20, we created a real buzz. Post-Brexit, with the skilled service route, demand has picked up again.” Rahman initially did a trial immigration service, with business initially coming through Saint Martin Solicitors, but within six months and around 150 applications later, it was clear that demand was there, leading him to set up Work Permit Cloud. Having been in the immigration business for some time, Rahman says he is well known within the local Bengali community. He clearly has a passion for all things immigration spending most of his working hours researching legal updates, changes in immigration rules and procedures, legal precedents and finding solutions and remedies for his clients.
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Demand is heavily weighted towards arranging paperwork for those in Bangladesh, which makes up 80% of the business, while India and Pakistan make up 10% and the remaining 10% is from other countries. Indian restaurants account for around 60% of clients but increasingly, Rahman is seeing demand from other sectors, such as travel agencies and construction firms.
Rahman says the sponsor licence application process takes around eight weeks, and his success rate to date is around 99%. He has scaled the business impressively since 2020, amassing around 500 clients in 18 months. During busy periods, his office can handle between 40 to 50 applications in a month.
“I get so many calls and I am thrilled when people are able to come over,” he says. “I have done something that is good and that will have a positive effect on the local community.” Beyond immigration And Rahman hasn’t stopped at immigration. Last September, he launched a software service that helps businesses put in place a robust human resource (HR) management system, to help manage employees. Essentially, he says he offers three services: a sponsor licensing application, a recruitment service and a visa service. Custom-built software, which took Rahman around a year to develop, helps individuals and organisations to comply with the Home Offices’ UKVI guidance for skilled worker routes. By using the software, businesses can apply for a sponsor
ENTREPRENEUR PROFILE
Work Permit Cloud: business has boomed in the last year licence and once businesses are successful with their application, the cloud-based platform enables them to easily comply with sponsorship duties. Rahman says the software helps both recruiters and job seekers to attain their personal and business objectives such as finding the right job with a UKVI regulated employer.
“There is a lot more paperwork involved with the current process but the software helps manage this efficiently,” says Rahman. “The Home Office is carrying out checks more often, and this helps keep details in order, as well as providing a range of other HR tools.” For example, employers can easily make sponsorship licence applications with the correct set of documents,
even with a limited understanding of complex sponsorship licence applications and management processes. The software also helps to raise awareness among employers and employees about the importance of recording and reporting any change of circumstances, such as a change of address. It also supports HR best practice across a number of areas, including recruitment, equality and diversity and Inclusion, home working, flexible working, discipline and grievance procedures, working hours, pay and wages, pension, leave, holiday, and sick pay policy. Pricing for the various services depends on the number of users accessing the software, with fees for micro-businesses (1 to 10 users), small business (1-30 users) and medium business (1 to 50 users), although larger businesses can also be catered for.
Spreading the word Word of mouth marketing and having a presence at various Asian-themed
award events has helped to boost Work Permit Cloud’s reputation among the community and wider afield and Rahman now has a growing number of staff members, from countries as varied as Nigeria, Albania, China and Bangladesh.
It’s clear that he likes to keep himself busy and enjoys the business of immigration. As one employee says: “As a boss he has the vision and the mindset to provide solutions for employers. He’s also a great coach and mentor; whenever we have any queries or need some help, he’s right here.” Alongside his expertise with regards to immigration issues, Rahman has also owned a yoghurt factory and been involved in a cash and carry business. But those are stories for another time.
WorkPermitCloud Limited 2nd Floor, 112-116 Whitechapel Road, London, E1 1JE www.workpermitcloud.co.uk
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ENTREPRENEUR PROFILE
Mak ng
d fference Arju Miah MBE has been involved with several restaurants since his arrival in the UK in 1980. The one remaining is his longest-standing venture, the 48-seater Taj Mahal in Chippenham in Wiltshire, which opened in 1989.
Arju Miah MBE,
owner of The Taj Mahal in Chippenham, tells Curry Life how his achievements have had an impact above and beyond the hospitality industry
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“My intention when I came to the UK was to one day have a successful business so I could stand on my own two feet,” he says. “Owning a business meant I could have a bit more freedom and hopefully provide security for my family.” When he first came to England from Sylhet in Bangladesh, Miah started as a kitchen assistant, before working his way up to being a chef, with all his training done on the job. He opened his first business in Reading in 1984, before moving onto other restaurants in Sussex and Suffolk over the following years. He suffered some serious burns on his arm following an accident at work while cooking, but undeterred, he took a couple of months off, got married and eventually settled on Chippenham as the location for the Taj Mahal.
ENTREPRENEUR PROFILE “I live in Swindon and Chippenham is an easy commute, I also believe it is one of the nicest towns in South West England,” he says. “There have been big changes in recent years - many people are moving here from London for example, as they can get more for their money and the travel links to London and Wales are good. When I started in Chippenham I invited local dignitaries, members of parliament and the chairman of the district council and I gave them an overview. Word of mouth spread and my restaurant’s reputation grew with publicity.”
An entrepreneurial outlook The restaurant has built a loyal following over the years, with Miah referring to customers as ‘extended family members’. It has been shortlisted for and won several awards over the years in recognition of its food and service and most recently was named Best Curry Restaurant 2021 at the Curry Life Awards. Some of its house special dishes include Taran Special, featuring meat cooked with potatoes, egg and whole green chillies, infused with madras heat and Joy Pur, meat with onions, capsicum, garlic and ginger sauce with garlic mushrooms on top. “I started off as a chef but I also love working front of house - one of the advantages is that I can meet many business people and the local community,” he says. “I’m an all-rounder in business, looking at all aspects. I worked for two years as
Arju Miah MBE with his son Ahkik Miah after winning Curry Life Award
ENTREPRENEUR PROFILE number of lessons: about discipline, respect and how to keep our distance! It made us all more patient.” Miah’s other restaurant ventures include the one in Reading in 1984, another Taj Mahal that opened in Swindon in 2010, which he sold three years later and Miah Indian Cuisine, a 250-seater restaurant, also in Swindon, which opened in 2010 and which he sold in 2014 and which also won awards.
Arju Miah receiving MBE from the Queen
the chef, then trained my colleagues and moved to front of house. We change the menu every one to three years and refresh some of the dishes, alongside ensuring we have the staple ones that our loyal diners enjoy. But it’s not just about the curry - you need to have food and service combined at a high level.” Testament to his loyal customer base is the support he received over the various lockdowns, while the Covid-19 pandemic was at its peak. The Taj Mahal continued to trade, catering for large numbers of takeaways, which meant Miah was able to keep all his staff (one employee went to Bangladesh but returned to the restaurant one year later).
Arju Miah with family
“We received some government grants during lockdown to help support the business and I retained all eight of my staff,” says Miah. “Covid taught us all a
“I have tried restaurants that are both big and small and am proud of my achievements,” says Miah. “My plan is to train my sons to take over the existing business but I like to keep busy and there is plenty keeping me involved. I am still very interested in cooking and am often helping my chefs.” Miah says current staff shortages are very detrimental for Indian restaurants, and could result in many disappearing altogether, unless the government proposes a more flexible work permit policy. “We need better training facilities for the next generation of chefs - I am lucky as I have my children who are able to help,” he says. “But the restaurant industry is a challenging one to be involved in and perhaps not so appealing to the younger generation. We could train people on the job as a training college would be too expensive but the visas and red tape are also prohibitive,” he says.
Community champion Miah is proud of his achievements as a restaurateur and his community achievements have created an equally lasting impression, leading to Her Majesty The Queen awarding him with a Member of the British Empire (MBE) in 2003, for his charity work. He has been
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ENTREPRENEUR PROFILE
Arju Miah met Bangladesh President Abdul Hamid with a delegation. actively involved in many charities and helped raise funds for a range of causes over the years. When Bangladesh was devastated by a cyclone in 1991, Miah helped to raise funds and collect items of clothing for those in need, alerting newspapers and the local Member for Parliament to the situation. “We are all human beings at the end of the day - some of us are fortunate in terms of what we have but others are on the streets,” he says. “I am committed to giving those less fortunate the chance to have the same opportunities I have had. However small my actions, I am helping to make a difference.” Miah was also involved in raising funds for the Bangladesh Female Academy, a free school for girls from deprived areas of Bangladesh, and he visited Bangladesh for the opening of the school in 2006. This was the first such institute in Bangladesh where those who couldn't afford an education could receive one for free. Other achievements include fundraising for Cancer Research for Wessex Children’s Hospice.
Miah has also held several prestigious positions with the local community and the wider field. He was president of Chippenham and District Chambers of Commerce and Industry from 2000 to 2002, the first Asian president in the body’s 100-year history. He was also the founder vice-chairman treasurer of the Bangladesh Association Swindon Area. In 2020, he was given a Lifetime Achievement Award at the Chippenham Business Awards.
“I want to be the best I can in my business and in my community life,” says Miah. At 63 years of age, his philosophy remains much the same as it was when he started out many years ago and shows little sign of slowing down.
Arju Miah MBE
Taj Mahal 51 The Causeway, Chippenham SN15 3DD Tel: 01249 444350
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NEWS Charitable foundation receives inaugural ‘BangaBandhu-Edward Heath Friendship Award’
Her Excellency Saida Muna Tasneem, High Commissioner of Bangladesh to the UK visits Arundel in Salisbury
Her Excellency Saida Muna
Tasneem, High Commissioner of Bangladesh to the UK, presented the inaugural ‘Bangabandhu-Edward Heath Friendship Award’ to The Sir Edward Heath Charitable Foundation at Arundells in Salisbury last month. The award is presented to those who make ‘extraordinary’ contributions in promoting Bangladesh-UK friendship. The Sir Edward Heath Charitable Foundation maintains Arundells in Salisbury, the former home and gardens of Prime Minister Edward Heath, for members of the public to visit. It promotes discussions of events in the history, politics and international relations of the second half of the Twentieth Century. Her Excellency Saida Muna Tasneem
said: “Sir Edward Heath’s contribution to UK-Bangladesh relations played a crucial role in establishing independence in 1972. In presenting this award to the Sir Edward Heath Foundation, we recognise the extraordinary contribution made by Heath in establishing UK-Bangladesh friendship and the ongoing contribution which the Foundation makes to that special relationship and friendship between Bangladesh and the UK.” Peter Batey, executive chair of the trustees of the Sir Edward Heath Charitable Foundation, who received the award, said: ‘”The Sir Edward Heath Charitable Foundation is honoured to be the first recipient of the BangabandhuEdward Heath Friendship Award and to welcome the High Commissioner to
Her Excellency Saida Muna Tasneem, High Commissioner of Bangladesh to the UK
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Salisbury. Edward Heath was always proud of the role that his government played in supporting the independence of Bangladesh. Here at Arundells we proudly display to our visitors the Bangladesh Liberation War Honour in Sir Edward Heath’s former study. We look forward to welcoming more members of the British Bangladeshi community to the house in the years to come.” At the event present were the Lord Lieutenant for Wiltshire Sarah Rose Troughton, Leader of Salisbury City Council Cllr Richard Clewer, Salisbury City Councillor Atiqul Hoque, Dean of Salisbury Cathedral Nick Papadopulos, Andy Rhind-Tutt, President of Salisbury and District Chamber of Commerce and Industry and Mayor of Salisbury Caroline Corbin. The award commemorates the 50th anniversary of Father of the Nation Bangabandhu Sheikh Mujibur Rahman's maiden visit to the United Kingdom on 8 January 1972. The award was launched, with the support of Prime Minister Boris Johnson, on January 2022 at an event titled “Bangabandhu in Britain: The Historic 8 January”, attended by Bangladesh Foreign Minister Dr AK Abdul Momen, Cabinet Minister Oliver Dowden as well as British ministers and cross-party parliamentarians, diplomats, academics and leading figures from the British-Bangladeshi community.
NEWS
RED LOON
condiment set to transform mealtimes
awareness. The founding principle of establishing Red Loon was always to establish it as a brand with a clear purpose and long-term, Raspal has some very exciting and challenging plans afoot, designed to make a real difference. While this project is being worked on, in the interim, for every Red Loon product sold, 1p will be donated to the charity Mind, via the Work for Good scheme. Red Loon Seasoning and Red Loon Spicirub are available in environmentally friendly and eyecatching packaging, presented in 100g (recyclable) cartons, RRP £2.49 and £2.99 respectively. Products are ideally placed for the independent retail / farm shop & deli sector and the focus for 2022 will be on achieving a national rollout of the two innovative variants. Red Loon Seasoning and Spicirub are suitable for vegetarians and vegans and have achieved Vegan Approved status from The Vegetarian Society.
An exciting new player has
entered the condiment category - Red Loon launched in January to compete within the seasoning sector with two unique and authentic products that aim to give traditional table salt and rubs a run for their money. Founded by Birmingham-based Raspal Kaur; Red Loon products are based on genuine recipes that have been passed down through the generations of Raspal's family for nearly 80 years. Now the secret culinary power of these store cupboard essentials is about to be unveiled to the nation. Red Loon Seasoning is an amazingly versatile and bold seasoning that can be sprinkled on a wide range of dishes from meat and fish to rice, soups and even pizza, to deliver a punchy (but not overly hot) spicy kick, while Red Loon Spicirub is an explosive concoction of tasty and aromatic spices that combine to create the perfect marinade for vegetables. Red Loon is aiming to take the nation's cooking to the next level with no fuss and no hassle. "Every time I taste Red Loon it takes me back to when I was
a child and reminds me of growing up with my Mum toasting spices in readiness for our next culinary delight," explains Raspal. "In Punjabi Loon means salt, but these products are so much more than that as they can magically enhance the flavour of any dish. I don't go anywhere without some Red Loon to sprinkle on my food. We want people to buy them, try them and become completely hooked," adds Raspal. Aligned with the launch of Red Loon, is founder Raspal's other passion: mental health
For more information: https://www. redloon.co.uk/
Madhur Jaffrey Awarded Padma Bhushan
Madhur Jaffrey, CBE, is a TV chef and internationally renowned authority on Indian cuisine has been honoured with Padma Bhushan, one of the highest civilian awards given by the Indian Government. Not many years ago, when Madhur Jaffrey, unarguably the First Lady of Global Indian Cuisine, visited India for an international food event there, the audience was informed that the Queen had made her a Commander of the British Empire (CBE) in 2004. The announcement came before India’s Republic Day celebration, Madhur Jaffery’s legions of readers and admirers celebrated the announcement that President Ram Nath Kovind had bestowed upon her the Padma Bhushan for her contributions to the culinary arts.
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ADVICE Legal Matters
It is important for sponsors to be prepared for visits which can be announced or unannounced. Officers are usually looking for a paper trail to cover the following areas of compliance.
Monitoring immigration status These are called right to work checks. It requires the employer to check original documents, copy them and sign against the copy. The law on right to work checks will change shortly. At present employers can choose to use either the Home Office online service or a physical card to evidence a right to work to an employer.
By Maria Fernandes
Getting to grips with sponsor compliance Find out what rules and documents you need to be aware of now and in the future
As the country is finally coming out of the pandemic and services are returning to normal, sponsors who hold licences will have started to receive compliance visits by officers. The purpose of the visit is to check compliance in a number of areas.
From 6 April 2022, holders of BRC and BRP and FWP holders can only evidence their right to work using the Home Office online service. Employers will no longer be able to accept physical cards for the purposes of a right to work check even if it shows a later expiry date. Retrospective checks will not be required on biometric card holders who, before 6 April 2022, used the physical card to demonstrate a right to work To carry the online check, the employer will need the employee’s date of birth and a valid share code generated by the employee. The share code is valid for 30 days. The second part of the monitoring process is the recording of expiry dates of any migrant staff and an examination of the systems used.
Record keeping and recruitment practices There is a requirement to keep records of the process used to recruit migrant staff. The requirements to advertise positions were removed in December
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the document before signing it and to ask for a copy as it can prevent any misunderstandings later.
2020. However where positions have been advertised, there is a requirement to keep records.
New change ahead
When no advertising has been done, a sponsor is still likely to be asked questions about the process used to recruit staff. This is in order to establish the genuineness of the vacancy.
Maintaining contact details There should always be an up to date record of any changes of address and contact details. It is advisable for sponsors to review their documents periodically and report any changes. The ‘Sponsor Management System’ which is managed by the sponsor and those appointed to the role has to be regularly reviewed (normally once a month) for any activity and any changes should be reported within time limits. Where the officer requires information to be sent, it is vitally important to agree on a list of documents required and the timeframe so that there is no misunderstanding.
When visits take place, the interview record is normally handwritten by the officer and at the end of the interview Sponsors are asked to sign the record as an accurate account at the end of the interview. Employers very rarely read the interview record and many will not see it again if the visit is successful. It is good practice for the sponsor to ask a compliance officer for time to read
Recognising the crisis within the care industry, the Home Office was relying on the Migration Advisory Committee to place Senior Care Workers on the Shortage Occupation list in April 2021. However this did not meet the demand. As of 15 February 2022 the regulations will be further relaxed to permit Care Workers to qualify as well. Whilst a wide number of categories fall within the shortage list, only sponsors can bring them over to work. Private households will not qualify to bring Carers.
Maria Fernandes Fernandes Vaz Solicitors 87 Wembley Hill Road Wembley Ph: 02087330123 Email: info@fernandesvaz.com www.fernandesvaz.com
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