94 CURRY LIFE by CURRY LIFE MAGAZINE

We are thrilled to support this sensational offer for Curry Houses from Walkers Sensations. 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

HAVE YOU SIGNED UP YET? There’s still time to join in and be part our Sensational new Curry Night promotion featuring on millions of packs of Walkers Sensations this summer, including the brand new Naan Chips.

PLUS! Join the National Dining Network before 30th April 2022 for your chance to win a feature in CurryLife magazine and a chance to win tickets to the CurryLife awards. Restaurants must remain signed up to the National Dining Network for at least three months to qualify. Full T&C’s can be found at www.sensations.nationaldiningnetwork.com/terms

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Contents

The price is not right

The cost of food, fuel and energy continues to rise, while the ongoing war between the Ukraine and Russia is making a difficult situation worse. With no end in sight, and a fear that costs will only get higher, curry houses are bracing themselves for a very bumpy ride over the next few months.

A taste of tradition

Riwaz is Michelin-starred chef Atul Kochhar’s latest venture, in the leafy town of Beaconsfield. It takes diners on a journey around the subcultures of India, combining more adventurous plates with traditional favourites, while the menus cater for meat-eaters, vegetarians and vegans alike.

Pioneering spirit

Bangladeshi race relations leader and north-east curry industry legend Wahid Uddin Ahmed Kutub left a lasting legacy in Newcastle. Fifteen years on from his passing, family members, former colleagues and Newcastle’s Lord Mayor pay tribute.

Family fortunes Mo Ullah and his son Junayd are behind the renowned Taste of India restaurant in Hatfield, Hertfordshire. They explain why they are a winning team, how they survived the pandemic and their plans for the future.

Leading the way

Tech knowledge

Our British Curry Legend series continues with our profile of Faizur Rahman Choudhury. Having owned and managed five restaurants over the last 50 years, he shares the secrets of his success and explains why charitable endeavours are allimportant.

From drones, to air purification technology to digital kitchen boards, the hospitality industry is one sector being transformed by innovative technology, Find out what’s hot this year and the ways in which tech can impact your business.

51 www.currylife.uk

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

Syed Belal Ahmed ahmed@currylife.uk

Commercial Advisor General Manager

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 - 94 (March-April 2022) Price - £4.95 (UK,where sold)

Cover photo: Courtesy of Food Bazar 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

No choice: you must pass on surging costs Prices for restaurant meals and takeaways look set to rise sharply, with the hospitality industry forced to pass on the surging food costs it is facing. Along with many other businesses, we are urging curry houses to look at all the options available, including increasing the prices on menus. Many may be

prices; the cost of living has also gone up so with everyone in the same boat, it makes sense to make the necessary adjustments. No one wants to see businesses go under due to the increased costs of living. It is a battle for survival and we are all in this together.

Peer-to-peer learning is wellestablished as an impactful way to transfer knowledge among co-workers, and it is also a costeffective way to increase your skills, without having to rely on hiring external experts each time there is a knowledge gap in your business. Peer-to-peer learning is exactly what it sounds like: employees teaching other employees certain skills, or passing on knowledge pertaining to a specific subject. While it can take on many different forms, the common factor is that the information isn’t shared by an instructor, or anyone else in a position of authority, but co-workers and people in similar roles teaching each other what they know.

reluctant to do so, for fear of losing customers, so it’s vital to be upfront and ensure your customers know why. It’s equally important not to compromise on quality, tempting though this may be. Always try to source good quality ingredients, this will keep your customers coming back for more. There are many factors at play behind increased costs: the price of gas, essential to food production, has been rising steadily, supply chains have continued to be disrupted post-pandemic and adverse weather has ruined crops. The ongoing war between the Ukraine and Russia has made a difficult situation worse, and with no end in sight, restaurants are bracing themselves for a very bumpy ride over the next few months. Businesses must therefore be prepared to pass on these increased

Curry Life mourns the passing of two curry industry entrepreneurs Like many in the curry industry, Curry Life is mourning the loss of two of the sector’s most important caterers. Doros Ahmed, senior vice president of Bangladesh Caterers Association and entrepreneur and prominent Bangladeshi caterer Abdur Rouf JP, both passed away last month. We would like to express our sincere condolences to their families.

Join our Culinary Workshop and take advantage of peerto-peer learning With the continued support from Just Eat and other sponsors, the Curry Life Culinary Workshop is back again.

Curry Life has been facilitating this peer-to-peer learning for a number of years and recognises the huge benefits. When co-workers teach/learn from each other, they build more of a bond, helping to build trust and respect, moving forward and fostering increased camaraderie. We are thrilled that one of the most inspirational chefs from the curry Industry, Atul Kochhar, has agreed to take the lead at this year’s Culinary Workshop, which will also feature Ludovica De Pieri, founder and CEO of Reveal UK, who will be giving tips on correct allergens management. The event will be taking place on 12 June in London. On behalf of Curry Life we would like to thank Atul Kochhar and Ludovica De Pieri in advance for their support of the curry industry.

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NEWS

SOARING PRICES PUT PRESSURE ON CURRY INDUSTRY

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NEWS Mounting food and energy prices are pushing the curry industry to its limits. Restaurateurs, suppliers and trade organisations weigh in on the crisis

rexit, the Covid-19 pandemic and now huge hikes in the price of food are putting unprecedented levels of pressure on the many small businesses, such as curry houses, that make up the UK’s hospitality sector. An additional nail in the coffin was Chancellor of the Exchequer Rishi Sunak’s recent announcement to end the 12.5% VAT relief rate for the industry. From 1 April, the VAT rate for most goods and services within the hospitality industry has returned to 20% (the temporary reduction from 20% had been introduced during the pandemic). The price of food has been rising steadily over recent months due to a number of factors: bad weather conditions have impacted harvests and there have been increases in the costs of processing meat, as well as higher oil and energy costs. The conflict in Ukraine has only served to make a bad situation worse. A report from analysts Kantar, released last month, pointed to how grocery prices rose at their fastest rate in more than eight years in February. The report said this situation is likely to continue as a result of supplychain disruption and the conflict in Ukraine.

Above picture is courtesy of Food Bazar

Curry Life spoke to a number of curry houses and suppliers, all of whom expressed anxiety, not just about the current situation and the rising costs of key ingredients such as spices, oil, onions, tomatoes, peppers and meat, but also about what might happen in the coming months. www.currylife.uk

NEWS go up,” he explains. “We are not getting any deals - there is nothing available for the food industry, And we lost a lot of our European staff because of Brexit, particularly many of our drivers.”

Iqbal Ahmed OBE Seamark Group

Surviving but not thriving Iqbal Ahmed OBE is chairman and chief executive of Seamark Group, an exporter and distributor of frozen food and one of the largest suppliers of king prawns to the restaurant industry and retail. The business has been going for more than 45 years and is headquartered in Manchester, with operations in Bangladesh too. “Small businesses cannot sustain themselves with all these price rises, big businesses will also suffer but they have more resources to lean on,” says Ahmed. “We are surviving but not doing great, we cannot fulfil our ambitions to expand. We had blueprints drawn up and consultants on board but we are literally just hanging on. All we can do is continue to pay our bills, our staff and our suppliers.” Ahmed believes the pressures stemmed from when the UK exited the European Union, resulting in different currencies to deal with and increasing bureaucracy. The pandemic too prompted a huge growth in online businesses, which he said has also had a detrimental effect on small businesses, as it has widened the competition. “It was a shambles dealing with different exchanges and you can imagine what happens with fluctuating rates; if you buy in dollars and it is strong against the pound, your prices

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Ahmed adds that freight costs have also more than doubled; as an example, he says, the cost of importing containers from India, Vietnam, Bangladesh or China was around $2,500, the price has increased massively and there is also a shortage of containers to contend with, which only serves to push prices up even more. “I am suffering and so are my staff,” he says. “We need to put pressure on the Government and raise awareness of these issues. Curry houses are very vulnerable as they are small businesses and most of them will not be making money - their bills will be more than their takings.”

Aklu Miah Food Bazar

Take an honest approach Aklu Miah, who runs superstore Food Bazar, says he has received a lot of complaints from customers (a mix of mostly retail with a few curry houses), but says there is nothing he can do as he is having to buy in the goods at inflated prices too. “Everything is going up - mostly oil and meat, and we can’t pass on too many margins,” he says. “People are cutting back on the more expensive items, but

NEWS Balancing act Razz Ahmed, who owns two curry houses in South Shields, has a similar view. In the new year, his businesses were just getting back on track following Covid.

Shahanoor Khan we are still selling, albeit a little less. There is a lot of competition so we are being honest with our customers.” Shahanoor Khan, the owner of Cafe Goa in Barton-Le-Clay, says increasing menu prices is not the answer. “Our menu prices cannot change frequently, otherwise the customer notices this and instead of coming twice a week, they will only visit once a month,” he says. “The financial help from the Government can only help in the short-term; I am very scared when I see my invoices and on top of this, my staff are asking for an increase in wages as their cost of living has gone up. Even if I were to consider putting prices up, this is not something I can implement immediately, it will take time to design the menus and print them.”

"Our customers are happy and we've got a lot of plans for this year and we hoped to overcome all the Covid challenges," he says. "But now prices have gone through the roof, I can’t just put the prices up on the menu, I have to balance things. We need support from suppliers, everyone is in the same boat. In the last few weeks, meat, chicken and oil has doubled in price and we expect these to get higher. If we increase our prices, we lose customers." Ahmed is leaning towards having fewer items on the menu and reducing staff numbers as those options are less likely to alienate customers while helping him to reign in costs. At present, he only has the minimum number of staff working as he has already cut their hours down. He also says he is fortunate in that many of his staff are family, making it an easier proposition to reduce or increase their hours, while having staff on hand that can work at short notice. "We can increase the prices of our dishes but even then the margins won't be enough, so the plan is to make the menus smaller and cut staff,” he says. “And whatever we do, it will need to be

Razz Ahmed

done quickly and then it will depend on the customers - if they are not happy we will have a rethink and if they are happy, that will go towards our bills and wages.” For Ahmed, a reduced menu will apply across the board, from starters to main courses to rice, with four chicken dishes being reduced to two for example. “It’s a constant juggling act, going from one pressure to the next and we have to take each day as it comes,” he says. “We are not thinking of changing suppliers, they look after us too and we have built a good relationship over many years,”

Khan adds that curry houses are already suffering from a staff shortage and says it’s vital for the younger generation to step up and help where they can. “We need to make the curry industry attractive to younger people and also boost their perception of cuisine and being a chef it’s an art and a respectable profession,” he says. “And suppliers need to ask themselves this question: if restaurants are not buying their goods, then how will they survive?”

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NEWS Industry support Are there any tips for the curry industry from other food sectors? Andrew Crook, president of the National Federation of Fish Friers, the official body that represents the fish and chip industry, says customers will always pay for quality, so it’s vital that the industry keeps maintaining quality levels.

Chef Mark Poynton

Maintain relationships This is a view shared by Mark Poynton, chef patron at Restaurant MJP@The Shepherds in Cambridge. Switching suppliers isn't the answer as they need support too. “We all need to back each other in this amazing industry, sticking by our suppliers in these times, as they did to all of us over the last two years, which unfortunately means that customers will have to take a price increase,” he says. “But as a nation we have been undercharging for food in restaurants, which has led to bad farming, because everyone wants the cheapest product, and bad employment practices, because there is not enough money to pay staff. This needs to change and hopefully the situation we find ourselves in can be another catalyst for this.” Poynton adds that it’s vital for restaurants to be open with customers and tell them that ‘it is not our fault, nor the producers fault, it’s because everything is going up and this is not going to magically go away’. “Be honest, explain the situation to people and carry on being the best you can be, and hopefully your customers will understand and support you,” he says.

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“We are putting workshops on to help members calculate their gross profit and reduce waste,” he says. “Businesses may have to operate reduced hours. They are also reducing the size of their menus too whilst offering smaller options and other species of fish to try to hit a price point. It is going to be really tough out there. This is a huge wake up call for the industry as we are so reliant on imports.”

Kate Nicholls Kate Nicholls, chief executive of UKHospitality said that prior to the conflict in Ukraine, the industry was already seeing inflation. Businesses are being faced with having to either further erode their margins, which is unviable for many independent businesses, or put up customer prices. “Price increases are inevitable, they are inevitably going to be larger than businesses would like,” she says. “It’s that rock and a hard place, price versus demand. Businesses will look at every way they can to reduce costs and keep prices as low as possible for the customer. But I don’t think it will be possible to insulate customers from price increases, particularly with the rising cost of VAT.”

Crook adds that every small business he has spoken to about the VAT return to 20% feels let down and abandoned.

UKHospitality added that the return to 20% VAT is a real setback for thousands of UK hospitality businesses still suffering the devastating effects of Covid, and facing this tidal wave of rising costs.

“The spring statement is rather demotivating and that seems to be the consensus talking to other operators,” he says. “There is strong evidence that a lower rate of VAT not only encourages growth but also reduces fraud; this current system places a penalty on businesses who do everything they should and that cannot be fair. A VAT reduction isn’t a handout, it’s an investment. It would mean leaving more money for the hospitality industry to reinvest in their business, creating more jobs in businesses that supply and service our sector.”

“For many businesses, the removal of the lifeline of a lower rate of VAT might prove fatal,” said Nicholls.”For a heavily, disproportionately taxed sector a return to 20% dashes the hopes that many businesses could begin to recoup some of the losses of the last two years. Operators in the sector - large and small, have several hurdles to clear on the road to recovery: huge accumulated debts; unprecedented rising costs for energy and raw goods; a chronic shortage of staff; and a fundamentally unfair and crippling business rates regime we’re desperate to see reformed.”

Andrew Crook

NEWS

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

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For further details visit our website or send email : info@currylife.uk www.currylifeawards.com

NEWS

Curry Life Media announces 2022 Culinary Workshop event

Curry Life Media’s annual

Culinary Workshop and Networking dinner is taking place this year on 12 June at The Crowne Plaza London Docklands, and will feature a live cooking demonstration from acclaimed chefs Mark Poynton and Atul Kochhar. The annual event, supported by lead sponsor Just Eat, will see industry experts, restaurateurs and suppliers gather together for a series of talks focusing on the latest industry trends, before enjoying a meal and the chance to network with their peers. Syed Belal Ahmed, editor of Curry Life magazine said: “There is a growing demand for learning new techniques and sharing innovative ideas in a very competitive curry business setting.” This year’s event, which runs from 4pm until 10pm on the day, will focus on a number of topical issues. Atul Kochhar, one of the first Indian chefs to receive a Michelin star, will host a session on Indian street foods, while fellow chef Mark Poynton will focus on the

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importance of sustainability, prior to a cooking demonstration. Another session will discuss how restaurants can improve allergens management and will be led by Ludovica De Pieri, a nutritionist and hospitality sector consultant and founder and CEO of RevealUK. She will talk about how to set up easy, repeatable processes to control allergens management correctly and how to prepare for new calories labelling legislation while saving costs. “Reveal My Food is an allergens software and digital menu based on Ludovica De Pieri

the three essential ingredients present in each restaurant: allergens matrix, recipes, and menu,” says De Pieri. “I want to help people find balance in their approach to food, and am conscious that time put aside for cooking is getting shorter and shorter. I work with restaurants to find the best strategy to optimise their operations, increase online presence and maximise the value of their ingredients.” Last year’s Culinary Workshop featured a keynote speech and talks on technology, with contributions from chef Oli Khan. There was also a vegan cooking demonstration from acclaimed food writer and celebrity chef Mridula Baljekar, who also talked about the benefits of spices and a Curry Life Chefs Club presentation. Those interested in attending this year’s event, or for further information on speaking and sponsorship opportunities, please contact

info@currylife.uk or phone +44 7956 588 777.

NEWS

Well-known restaurateur Doros Ahmed has passed away Prominent restaurateur and community activist Doros Ahmed passed away on Wednesday, March 23, at Hammersmith Hospital in London due to ill health. He was senior vice president of the Bangladesh Caterers Association (BCA), and leader of various business and social organisations, including the Bangladesh Centre London where he was a trustee. He had been undergoing treatment in hospital for about a month. Having recovered from illness, he then caught Covid and unfortunately developed complications, leading to his readmission to hospital in late February. As his condition worsened, he was moved to the intensive care unit where he passed away, with family members at his side. Ahmed was buried in the Garden of Peace in East London and is survived by his wife, five children, relatives and many friends and admirers.

Doros Ahmed with Bangladesh Prime Minister Sheikh Hasina

He was a well-known figure in the Bangladeshi community, dedicated to its welfare. He came to the UK in 1971 at a young age, and when he left school, he studied marketing and management. Ahmed worked at various restaurants before opening his first one, called Eastern Brasserie in Holborn, followed by Chowrangee in central London. Ahmed moved to West Hampstead in the 1990s and opened the Babur Empire restaurant, as well as Ruchi restaurant in Kilburn. He had only recently retired. Ahmed was involved in the foundation, in the late 1970s, of the famous Bengali organisation in Camden called Bengali Workers Action Group (BWAG). He served as the treasurer of the organisation and also General Secretary of the Queens Park Bangladeshi Association and was an active member of the Labour Party in that area. He was also a supporter of the Bangladesh Awami League, the current ruling party in Bangladesh.

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Doros Ahmed with friends

NN EWS EWS

Remembering Abdur Rouf JP British Bangladeshi businessman and caterer AbdurRouf JP, senior vice president of UKBCCI, passed away on 25 March at the Evercare Hospital in Dhaka. Rouf was the chairman of Britannia Properties and former chairman of Mutual Trust Bank, remaining on the board of directors, and was also well known for two restaurants in Scotland: Balaka in St Andrews and Dil’Se in Dundee. He had been ill for the last 18 months and sadly died of a stroke. Rouf was a textile engineer who left Bangladesh for Scotland in 1971 for higher studies. He later established himself as a successful entrepreneur, owning property development companies. The purpose-built 200-cover Dil’Se restaurant, which opened in 2003 and which was spread across three floors, received the ‘Civic Trust award’ for the best architecturally- designed building in the heart of the city of Dundee. Designed by British architects Pask&Pask, the

building was spread across three floors, with the total amount invested for the project standing at £2.2 million. Rouf is the only entrepreneur from the Indian subcontinent to win such a prestigious award. His restaurants also received recognition, with Balaka voted the best in the United Kingdom in 2001 and Dil’Se voted the best in Scotland. Balaka was opened in 1982 and operated until 2017, and was run by Rouf and his eldest son Michael Abdur Rouf. It had an organic herb garden in the heart of St. Andrews. During its 35 years of trade, Balaka dominated the market for the cuisine and was also one of the longest-running independent restaurants in the UK, winning many awards as well as being voted the best in the UK. Rouf was awarded International Business Personality of the Year by the business fortnightly publication DesherKagojand and he was also a justice of the peace - City of Dundee.

From left Amin Ali, Syed Belel Ahmed, Syed Nahas Pasha, Lord Bilimoria, Bajloor Rashid MBE and Abdur Rouf in Delhi at British Curry Festival

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FEATURE

Family and former colleagues highlight

Wahid Uddin Ahmed Kutub’s

extraordinary achievements



Plaque

A LIFE

WELL LIVED Bangladeshi race relations

leader and north-east curry industry pioneer Wahid Uddin Ahmed Kutub, known as Ahmed Kutub, was last month honoured with a commemorative blue plaque by Newcastle City Council. Kutub, who passed away 15 years ago in 2007, made an outstanding contribution to his local community within and around Newcastle, had a profound effect on race relations in the UK and also worked tirelessly to promote the profile of Bangladeshi people within the UK. The plaque was unveiled at a special

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ceremony on 26 March, in the presence of Kutub’s family, Newcastle Lord Mayor Habib Rahman, equality campaigner Hari Shukla MBE and Mahtab Miah, chairman of Newcastle Bangladeshi Association and one of Kutub’s former colleagues. The plaque references Kutub’s contribution as a community leader and campaigner for social justice and racial equality, his role as the owner of Newcastle’s first Indian restaurant, The Rajah, and his achievement in becoming Newcastle’s first Black, Asian and minority ethnic and Muslim-elected councillor, for Fenham Ward.

FEATURE Honouring achievements Speaking to Curry Life, his eldest son Mehtab Kutub recalled how his father, who was born in 1932, came to the UK and worked as a waiter in Indian restaurants in London. “While he was in London, he met a man from Newcastle who suggested he open a restaurant there and that led to the establishment of The Rajah in Cloth Market in 1965,” says Mehtab. “It was quite a special thing at the time as Indian restaurants were quite rare. My father was very much a trailblazer in that respect. The Rajah was so popular when it opened that people used to queue around the block on Saturday lunchtime.” The restaurant also attracted its fair share of celebrity diners, including the actor Michael Caine when he was filming Get Carter, which was released in 1971, in and around Newcastle. While Mehtab says his father was an accomplished cook, he worked mainly as a waiter and in front of house. Alongside The Rajah, Kutub owned three other restaurants, two in Newcastle and the third in nearby Whitley Bay. He also gave opportunities to many Bangladeshis who arrived in the UK in search of careers. He established the Rajah Restaurant Training Centre from the restaurant premises, offering training to many Bangladeshis, who then went on

to set up their own restaurants. To this day, Kutub is recognised by the British Bangladeshi community for bringing the curry industry to the North East.



Ceremony took place in March

Breaking the mould He became heavily involved in social justice and racial equality in the late 1970s, and became a member of the Labour party and therefore took a step back from the restaurant industry, eventually giving up the restaurants in the mid-1980s. One of his greatest achievements at this time was being elected Newcastle’s first Black, Asian and minority ethnic and Muslim-elected councillor, for Fenham Ward in 1986,

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

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FEATURE Newcastle Bangladeshi Association, who worked alongside Kutub and who knew him since 1971, said: “He was a pillar of the community and worked tirelessly for the betterment of community relations, and was an inspiration to us all.” Miah says he was thrilled to see Kutub honoured in this way and describes him as a ‘philanthropist’ who dedicated most of his life to those around him, and that his actions as an activist were second to none. “He was a pioneer and a role model and I learnt so much from him - he was a true inspiration,” he adds.



The Rajah Restaurant

particularly as the ward at the time was predominantly white and middle-class. “My father was a very passionate believer in race relations, but it wasn’t just about the Bengali community, “ explains Mehtab. “He was very active in trying to bring together other communities, meeting with West Indian and Chinese leaders.” At the unveiling of the plaque, Newcastle’s Lord Mayor, Councillor Habib Rahman said: “Working for cohesion and working for social justice, championing equality for all of us, regardless of our age, gender, ability or sexuality, he was a true citizen of this great city.” Kutub was also the founder, in 1984, of the Newcastle Bangladesh Association and was the first chairperson of the Greater Sylhet Development Council (GSC) in 1993. Mahtab Miah, current chairman of

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Kutub also set up various charitable organisations, including the Tyne Wear Community Relations Council, of which he was chairman from 1975 until 1983. In 1978, he was appointed to the Home Secretary's Council on Racial Relations. He was also chairman of the Northumbria Police Communities Group, a governor of three schools, and a member of the city council's housing and economic development committees. During the Liberation War in 1971, he set up a committee base at his house and he also made efforts to help those in need in Bangladesh. Mehtab believes that his father’s biggest legacy is the progress he made with regards to race relations and his success in the restaurant industry. “Newcastle has such a diverse community today and there is far more acceptance of ethnic minorities,” he said. “And while there are now many Indian restaurants, my father made the cuisine very popular in the 1970s - the Rajah was one of the top restaurants in the city and a real ‘destination place’.” Mehtab adds that his father set a wonderful example to the entire family. More importantly, in spite of all his achievements, Kutub was a modest and humble person. “He was a very private person who enjoyed learning and our enduring memory of our father is of a man who supported us through thick and thin,” says Mehtab.

NEWS Larry Jayasekara unveils plans for new restaurant Sri Lankan

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chef Larry Jayasekara, the former head chef at Petrus, has announced plans to open his first solo restaurant in London’s Mayfair, with his business partner Tim Jefferies. He also has plans to operate a delicatessen with a takeaway in a building opposite the proposed restaurant site. Jayasekara said: “It's been a bit of a roller coaster the past couple of years with Covid, but we're thrilled to have exchanged on this particular site". The restaurant, which has yet to be named, will be located within the historic Burton Place Mews building. Jayasekara is also a previous Craft Guild National Chef of the Year winner.

Father and son jailed following attack at Maidstone curry house A father and son who violently attacked another

diner with a wine glass and fork after an argument at The Shamrat Indian restaurant in Maidstone in Kent, have been found guilty of wounding by intent and jailed for three years and eight months. The incident, which took place at the end of February, happened when one diner, Gary Tween, objected to a conversation overhead at the restaurant. According to a report in Kent Online Tween told a jury he heard another diner using foul language to describe the police and challenged him about it. Tween said he found the comments offensive, and particularly so as his son is a serving police officer. The man making the comments, who was part of a larger group, apologised and offered to pay for Tween’s meal but two other men, a father and son, who were also part of the group then attacked him, using a broken glass and fork. The restaurant manager had to intervene.

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Curry Capital of Britain makes City of Culture shortlist

Highway Code rules on mobile phones come into force

Bradford, which has been

the use of mobile phones while driving came into force at the end of March, with anyone caught breaking them liable for hefty fines. They are aimed at clarifying any existing ‘grey areas’ and closing potential loopholes. Drivers who touch a phone screen or tablet while behind the wheel could be fined up to £1,000 and receive six penalty points on their driving licence or a full driving ban. It’s also illegal to use a phone when at traffic lights or in motorway queues. Motorists are not allowed to handle any devices to dial numbers, and then continue calls handsfree, while driving. Handsfree functions can be used while driving, but only if the phone is secured in a cradle or similar device. The Highway Code applies in England, Scotland and Wales.

named Britain’s Curry Capital many times over, and which boasts some of the finest Asian food in the UK, has made it through to the final stage of the process to be named UK City of Culture 2025. It is one of four places on the shortlist,, selected from eight longlisted locations, from across the UK. The title UK City of Culture is awarded every four years by the Government, with the winner hosting a year-long programme of cultural activities and celebrations. The winner will be announced in May, and is set to attract millions of pounds in investment. Bradford is going up against County Durham, Southampton and Wrexham County Borough.

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NEWS

KBE Drinks announces new recipe for Bombay Bicycle IPA KBE Drinks, the premium world beer and cider company, has revealed a new recipe for its Bombay Bicycle brand, aimed at meeting the changing taste needs of today’s craft consumer. IPAs have been shipped from England to India for over 250 years. Two and a half centuries later, Bombay Bicycle has been carefully reformulated by a team of Indian food experts and the craft connoisseurs at Yeastie Boys to produce the ultimate curry accompaniment. Bombay Bicycle IPA was originally developed in 2016, but the tastes of craft consumers have developed significantly since then. Whilst consumers still want flavourful pale ales and IPAs, they are also looking for these beers to be a little more easydrinking and refreshing. With that in mind, Bombay Bicycle has now been refined to align its taste profile so that it can accompany delicious Asian dishes and curries more closely. Andy Sunnucks, brand manager at KBE Drinks said:, “Bombay Bicycle is the definitive Indian pale ale, and we are delighted to bring its latest incarnation to the trade. It is packed full of tropical hops and fruity flavours to both cleanse your palate and quench your thirst. We have worked closely in partnership with our friends at Yeastie Boys to make Bombay Bicycle more in line with what today’s consumers are looking for, and having carried out extensive consumer tasting, we are confident this reformulation will delight our loyal drinkers.” To find out more about Bombay Bicycle IPA, please visit kbedrinks.com or call 01622 351110.

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NEWS

Super Southern Fry helps reduce oil use KTC Edibles, an independent manufacturer and

distributor of edible oils, has launched Super Southern Fry, a heavy duty frying oil designed specifically with fast food outlets in mind and which it says reduces oil use. Super Southern Fry is a blend of responsibly sourced, RSPO certified segregated palm oil and palm stearin, and rapeseed oil, specially formulated for chicken shops and high-street fastfood outlets. Super Southern Fry offers improved frying performance and extended lifespan, particularly when cooking deep frying coated foods like fried chicken. It’s designed to enable heavy duty fryers, such as independent fast-food outlets, to fry for longer between oil changes, cutting oil use and helping to reduce waste and save money. Gary Lewis, head of business development for Oils and Fats at KTC, said: “Super Southern Fry is the perfect solution for busy chicken shops. It’s a high-performance oil that lasts more than twice as long as standard vegetable frying oil. This cuts down on oil changes and reduces oil use – which directly translates into less cleaning and reduced waste. The result is significant savings in terms of time, effort and cost.

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NEWS

Kishwar Chowdhury visits Dhaka Bangladeshi Australian

Masterchef finalist Kishwar Chowdhury, who wowed judges and viewers alike with her dishes inspired by Bangladesh culture, travelled to Dhaka last month. She attended a reception hosted by the Australian High Commision in Dhaka, which celebrated her success in promoting the richness of Bangladeshi culture and cuisine to Australians. It also celebrated her achievements as a woman of Bengali background pursuing her dreams in Australia. The Australian High Commission said Kishwar’s attendance was a unique opportunity for young chefs, including women in Bangladesh to be inspired by her achievements.

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Indian restaurant in Neath, Wales targeted by vandals Paprika Indian restaurant in Neath

was damaged by vandals last month, with its windows smashed by two bricks in two separate incidents, one in the morning and the other in the very early hours of the following day. Restaurant owner Miah Shahin, who lives above the restaurant, said he fears for his safety, according to a report on the Wales Online portal. It also said: ‘Asked if they are treating the vandalism as racially-aggravated South Wales Police said they are working to "ascertain the full circumstances".’

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A specially created beer, designed to complement Bangladeshi and Indian cuisine. It has a deep colour, reminiscent of the yellow sun blazing over the Bay of Bengal. Available in bought draught and bottles to suit a range of outlets. • World lager was a key beneficiary post-lockdown, with consumers prioritising higher quality drinks • World lager has accounted for 33% of all lager sales by value since the reopening of hospitality since lockdown* • By February 2021, the world lager category had more than 9 million consumers across Great Britain**

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ECNTREPRENEUR URRY LEGEND PROFILE PROFILE

A wealth of Having owned five restaurants in his time, and been involved in many charitable endeavours,

Faizur Rahman Choudhury has a fascinating story to share Bashir Islam

ENTREPRENEUR PROFILE The Shah Bhag in Horsefair, Birmingham was one of

the very first curry houses to open up in Birmingham, in the 1950s. It was taken over in the late 1970s by Faizur Rahman Choudhury, who first visited the UK from Bangladesh in 1970, aged 16. His father was in the UK at the time, having served as a non-commissioned officer in the British Army. Choudhury returned to Bangladesh soon after his first visit, where he completed his school studies, before coming back to the UK to undertake a Business Studies degree at Birmingham’s Brooklyn College. Having seen many other Bangladeshis making a success in the restaurant and catering industries, he moved around the UK for the next few years, working as a waiter in Indian restaurants in Newcastle and London. Eventually, he settled back in Birmingham and took over the 40-cover Shah Bhag, along with two business partners. “I enjoyed the restaurant industry - I thought of the one thing I had learnt for a few years that could be useful,” says Choudhury. “I bought the restaurant as a going concern, using money from friends and family alongside savings.”  An invitation to visit an orphanage centre ' Nirmal Hriday' in Calcutta with Mother Teresa in 1997

 Investiture at Buckingham Palace in June 1999' Rt. Hon Member of the British Empire (MBE) Honor was awarded to Faizur Rahman Choudhury for Services to the community

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ENTREPRENEUR PROFILE reputation with loyal customers, and was also recommended by the likes of Egon Ronay. Choudhury’s son, Hesan Faiz Choudhury took over the running of the restaurant from 2012. He decided not to stay with the business, opting for a career in banking instead and Choudhury kept the business going until 2018, eventually selling it. Today, the former site is a fast food restaurant. Alongside Shah Bhag and The Purple Rooms, Choudhury opened three further restaurants - Regards and Regards II, also in Birmingham and another one called The Purple Rooms, which opened in 2015 in nearby Sutton Coldfield. This venture only lasted a year, however. 

Choudhury pictured with Desmond Tutu in Birmingham

A place to be seen The curry house scene at the time (late 1970s) was very different from the present day, with the restaurant open from 6pm in the evening until 4am in the morning. It attracted diners after the pubs closed at 11pm (a time Choudhury describes as ‘early evening’) , partygoers when the nightclubs wound down at 2am and between 3am and 4am, it was mainly taxi drivers, stopping off for a meal having finished their shifts for the night. With its location in close proximity to The Night Out Theatre Restaurant, one of the country’s premier cabaret venues, it also regularly attracted a fair number of celebrities who performed there. “So many famous people used to perform at that venue and then visit aftwards for dinner,” recalls Choudhury. “We were very busy from midnight onwards.” Running such a late-night establishment inevitably involved its fair share of challenges. Choudhury recalls how almost most nights, larger parties of six or eight people would order food and eat the dishes but then not have the money to pay the bills. “I used to tell my staff not to fight, to let these diners go but to remember who they were and not to allow them in the

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next time,” he recalls. “They would often swear and try to kick the door in but you had to be very determined and strong. Keeping your distance was important too - you never wanted to be close enough so that they would try and take a swing at you.”

Changing times

‘I sold the Sutton Coldfield restaurant in 2016 because I felt I was getting too old for the restaurant industry,” explains Choudhury. “I still own the building, and it’s now an Italian restaurant.”

Current climate Despite having been out of the restaurant industry for some time, Choudhury is quick to point out the main challenges facing Indian curry houses today: staffing issues, the lack of qualified chefs and rising costs, while immigration issues are only adding to the problem.

Having got married in 1982, and then starting a family in the following years, Choudhury’s priorities changed. He was keen to find another restaurant where he could focus on trading during the afternoon and evening, rather than late nights. His next venture was The Purple Rooms, opened on the site of an existing restaurant in 1988, in the leafy Birmingham suburb of Hall Green. Here the hours were more manageable, with the restaurant open for lunch and then again for dinner, closing at midnight. The restaurant remained in the family for just close to 30 years and  Choudhury was involved in many community built up an enviable activities

ENTREPRENEUR PROFILE “Anyone can be a waiter or manager or work their way up to that position but the chef is the one professional you need in the kitchen,” he says. “You have to get a trained chef from Bangladesh or India or an Indian chef from Dubai - a proper one, not just someone who is a friend or from your family. You have to pay a good salary - for the most part they are experts at the job and you will find that their fathers were chefs before them. The alternative is to train chefsin-waiting at colleges and to educate them from the ground up.” Choudhury reflects on his experiences ‘back in the day’ and says those times were better - customers were much more cordial than nowadays and less time-poor and finding a chef was not such a struggle - even with a lack of training courses. But with today’s customers ever-more demanding, the service and the food really has to deliver.

Community presence While his days as a restaurateur are behind him, Choudhury has been active in charitable, community and political endeavours for many years - almost as long as he was running restaurants, and he continues to offer support. He took an active interest in the Bangladesh Liberation movement in 1971, when he 

 Choudhury at the site of his first restaurant, The Purple Rooms was in the UK and only just last month, he attended a ceremony where he was recognised as a freedom fighter. In 1991, in response to the devastating Bangladesh cyclone, which caused widespread flooding, he arranged a charity dinner at one of his restaurants to raise much-needed funds. Choudhury raised £6,000 that first year and it became something of a tradition to host a similar event every year, raising funds for various other causes. The events have supported the people of Bosnia and Kosovo and Choudhury also set up a Christmas Tree Fund for underprivileged children in Birmingham. In 1997, he was invited by Mother Theresa to visit Calcutta

Choudhury visited the Taj Mahal with his wife

to discuss issues of global poverty, while two years later, in 1999 he was awarded Member of the British Empire by HRH The Queen, for services to the community. He has also had the honour of meeting the late archbishop Desmond Tutu, at the opening of a primary school in Birmingham. In the early 1990s, Choudhury also found the time to publish some of his favourite Indian recipes in a booklet titled ‘Hot Stuff’, referring to the spicy nature of the food. While he has never worked as a chef, he does enjoy cooking. The booklet was featured in a local newspaper, with proceeds from sales going to a local cause. “People used to read the recipes and come to the restaurant,” recalls Choudhury. “Many said they tried them at home but could not quite replicate the food to fit the images, but they still said it tasted delicious.” Choudhury currently supports three organisations: the Bangladesh Cultural Society Midlands, the Bangladesh Multipurpose Centre and the Bangladesh Business Forum, helping out with immigration queries and offering advice to businesses on a range of issues, such as meeting VAT requirements. “Being able to bring people together and celebrate both the Bangladeshi and the local community has and continues to be a great honour,” he says.

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Take your next steps to a higher FSA rating Looking for ways to maintain or improve your food hygiene rating? It’s well worth doing! People take notice of food hygiene ratings. In fact, many make ordering decisions based on them. So achieving the highest food hygiene rating possible can lead to an increase in your sales. With that in mind here are a few ways to take your next step in boosting your appeal to millions more potential new customers.

FOOD HYGIENE RATING

The delay to visits by Environmental Health Officers caused by COVID-19 is now coming to an end. If you haven’t had a visit in a while, regardless of your FSA rating - you could be due a visit in the next few months. So follow these steps to stay ahead!

Spring clean with Booker CleanPro+ Start by using professional cleaning products. CleanPro+ from Booker and Makro is a complete cleaning range that helps guarantee a safe and legal business. Use them to maintain or improve your food hygiene; these are professional cleaning products that meet the necessary BS EN standards. CleanPro+ quality, plus 10% off! When you’re a Just Eat Restaurant Partner you’ll get Booker CleanPro+ products at an exclusive price from Booker and Makro stores until 3 May 2022 - just show your Booker card at the checkout.

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Hygiene records at your fingertips with SFBB+ The SFBB+ App does away with paperwork and puts everything you need on your smart device. SFBB+ lets you keep digital temperature records, add multiple premises, and share information between staff and teams. The big difference is of course, that now it’s on your smart device so you’ll have up-to-date and convenient records that you can share with any inspecting Environmental Health Officer. Try SFBB+ free for 3 months Never print out another SFBB page or diary sheet again! Join Just Eat and you could enjoy SFBB+ with 3 months free and no annual contract. It’s just £4.99 a month thereafter.

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     NSF 

        -         NSF  Level 2  

   -                EHO      Takeaway          Allergen   

 -        Food Allergen          ,                                  -    

SFBB+     — 

   ,               ,                          ,                   SFBB+ SFBB                  SFBB+               £ 4.99

NEWS

Indian restaurants named among

Asia’s 50

Best Restaurants for 2022

ndian and Sri Lankan restaurants have been recognised as offering some of Asia’s finest cuisine, by being named in the 2022 list of Asia’s 50 Best Restaurants. The list, now in its 10th year and revealed last month, sees Masque in Mumbai ranked the highest of the Indian restaurants, at number 21, and named the Best Restaurant in India, succeeding seven-time titleholder Indian Accent in New Delhi, which was ranked at number 22. Gaa, located in Bangkok in Thailand also featured on the list. Ranked at number 33, it is known for its inspired flavours built from Indian and Thai ingredients, crafted by its Mumbai-born chef Garima Arora. Colombo’s Ministry of Crab made the list at number 35 and retains the title of The Best Restaurant in Sri Lanka, while New Delhi newcomer Megu, based at the Leela Hotel, and which specialises in Japanese cuisine, also made the ranking, listed at number 49.

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10-course tasting menu Masque was founded by chef Prateek Sadhu (who left the business in March 2022) and director Aditi Dugar, and aims to change the way Indian food is perceived around the world, with its focus on indigenous ingredients. With an atmospheric setting, located in one of Mumbai’s old textile mills, it offers a 10-course tasting menu, with dishes including French lychee stuffed with mango-kimchi Aditi Dugar gel, gongura greens and jicama, and jackfruit makai raab and katlam. With both vegetarian and non-vegetarian options, diners can enjoy kholak with lamb neck or turnip, served with a delicate walnut chutney, and moral shabdeg curry with a duck or nadru (lotus stem) kebab. The restaurant is also keen to experiment, having added The Masque Lab in 2020, a space that explores new ingredients and cooking techniques.



Ambemohar + Rice

Seasonal sensations Gaa’s Garima Arora refined her technique at one of the world’s most celebrated and respected restaurants, Noma in Copenhagen, where she worked for two years. At Gaa, Arora combines flavours from India and Thailand, with a menu based on seasonal produce that changes every three months.

Garima Arora

Guests sign up for a tasting menu that features dishes such as Surin wild rice served with tamarind cola, Bombay

NEWS sandwich, spicy uni toast and Kashmiri moral paniyaram. William Drew, director of content for Asia’s 50 Best Restaurants, said: “In its 10th year, Asia’s 50 Best Restaurants proudly continues the tradition of rewarding culinary excellence and guiding diners to the most unique gastronomic experiences across the continent.” Japanese restaurant Den, based in Tokyo, claimed the top spot, the first Japanese restaurant to do so since 2013. This year’s list welcomed a record 16 new entries, with Japan counting 11 entries on the list, including four newcomers, Thailand claiming nine and Singapore seven. 

Sweet Betel Leaf (covered in dark chocolate and fennel powder) by Gaa 

Indian Accent Dessert

Inventive Indian cuisine Indian Accent’s chef Manish Mehrotra is known for his inventive tasting menus, which include pumpkin bitterballen with mustard and coconut, and squash curry with paneer and Manish Mehrotra roast potato. For those with a sweet tooth, the desserts are equally impressive and feature soft baked chocolate with fresh berries and basundi (a traditional Indian condensed milk). Diners can also opt for an à la carte option and a three-course lunch. The restaurant also has a dedicated bread bar, where diners can tempt their taste buds with more than eight different types of bread. As well as a traditional selection, there are specialities on offer such as wild mushroom kulcha drizzled with truffle oil or a pink peppercorn and jalapeño roti.

A crab-lover’s delight Ministry of Crab, located in a preserved 400-yearold Dutch Hospital in Colombo and featuring a minimalist, open kitchen, is a homage to Sri Lankan crab. It features in everything from the food to the crab-claw plants that serve as the restaurant’s decor. The restaurant was set up by chef-restaurateur Dharshan Munidasa, whose previous restaurant Nihonbashi established itself as one of the best Japanese restaurants in Sri Lanka. Ministry of Crab is also backed by Sri Lankan cricket legends Mahela Jayawardene and Kumar Sangakkara.

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Ministry of Crab

The menu features dishes such as pepper crab, garlic chilli crab and baked crab, alongside Sri Lankan curry crab and it also offers other seafood, including king prawns, clams and oysters. The restaurant has branches in several other destinations, including Shanghai, Manila, Mumbai, the Maldives and Bangkok.

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NEWS New Banglatown arch and mural go on display in Brick Lane Banglatown Arch

Bengali signage installed at Whitechapel Station Whitechapel Station in east London now features Bengali language signage, acknowledging the contribution of the Bangladeshi community to the area.

A newly-refurbished Banglatown arch and mural

Tower Hamlets Council has funded dual language signs in English and Bengali outside and throughout the station. Transport for London (TfL) began installing the signs in March and is expecting them all to be in place by the end of April.

The existing Banglatown Arch has been renovated, as part of a package of improvements which includes improved signage, wayfinding, and lighting to increase footfall and support local business.

The improvements to Whitechapel station are part of the introduction of the Elizabeth line which has two stations in Tower Hamlets – Whitechapel and Canary Wharf. The Elizabeth line is due to open in the first half of this year and will mean people travelling from Whitechapel can get a direct train through central London to Paddington in just 15 minutes. Commenting on the new signs, Sadiq Khan, Mayor of London, said: “London’s diversity is its greatest strength. The revamped signs at Whitechapel station recognise and celebrate the vital contribution Bangladeshi Londoners have made in shaping the community in Tower Hamlets and throughout our city. “Whitechapel is an iconic part of the city which will soon see the arrival of a new London icon - the Elizabeth line. Once open, passengers will be able to travel from Whitechapel station to Paddington in just 15 minutes. The new line is one of the world’s most advanced railways and will play a crucial role in the city’s recovery from the pandemic, transforming travel across London and the South East.” Tower Hamlets has the biggest Bangladeshi community in the UK with around a third of residents of Bangladeshi heritage. Iconic areas and institutions near to Whitechapel station include Brick Lane and the East London Mosque. This year the borough has also been celebrating 50 years of independence for Bangladesh.

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were unveiled in Brick Lane last month, to mark the end of celebrations for Bangladesh’s 50 years of independence.

An adjacent wall at 14 Brick Lane has been painted by the international artist, Mohammed Ali MBE, paying tribute to fifty years of Bangladeshi independence. Tower Hamlets Council has been marking the 50th anniversary of Bangladesh’s independence with a range of events throughout the last few months to celebrate the role and contributions of the Bangladeshi community in the borough, with this new artwork being part of this. John Biggs, Mayor of Tower Hamlets, said: “Brick Lane and Banglatown are hugely Mohammed Ali MBE with his Mural symbolic and important parts of Tower Hamlets, and we hope the mural will provide a lasting memorial to Bangladesh’s independence. I hope too, that by restoring the arch to its former glory and improving navigation, we’ll see the return of visitors - old and new - to this exciting and important part of London.” The arch and mural were funded from Tower Hamlets’ council’s High Street Team, which began work on regenerating Brick Lane in 2017.

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RESTAURANT REVIEW

Atul Kochhar’s latest restaurant venture features heritage, history and a little something extra

with a

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Atul Kochhar

RESTAURANT REVIEW

Beaconsfield has its fair share of Indian restaurants

but a very welcome addition is twice Michelin-starred Atul Kochhar’s latest venture - Riwaz, an 80-cover restaurant which opened in February. The fine dining concept has a warm and welcoming atmosphere the moment you walk in, with the restaurant housed in a quaint building with a rustic feel, featuring low beams and exposed wood. There are some small areas at the front that are ideal for groups, a bar tucked to the side and a large and airy dining space, featuring a colourful wall decorated with elephants. It’s an easy 35-minute journey from West London by car, with free parking available on the town’s high street, and there are good connections by train too, from London Marylebone. We visited on a Sunday evening and the main dining area was lively, with a buzzy atmosphere.

Crossing cultures We started with poppadoms, served alongside little jars with spicy sauces, and we were also offered a delicate beetroot cake with mint and tamarind sauce, which definitely whet our appetites. For Kochhar, Riwaz aims to ‘champion the traditions and history of India’, specifically the sub-cultures of Bohri, Ismaili, Moplah, Chettiars, and more, with a menu inspired by history, stories and practices from his experiences growing up in different parts of India. It’s also a homage to his time in the UK. “Dishes are partially inspired by growing up in different parts of India, but also from my experiences of living in the UK for almost three decades,” he says. “As such , the menu is also a nod to British Indian traditions. nod to British Indian traditions.”

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RESTAURANT REVIEW The website says ‘Riwaz is the place to go for an exhilarating Indian meal that is adventurous and yet remains true to tradition.’ It’s a perfect reflection of the dishes, with Kochhar saying that many of the choices on the menu have been created and cooked by his grandmother, and he has then put his own spin on them. “The menu really celebrates the rustic beauty and charm I remember from a young age, which are typical of many Indian regions,” he says. “The rogan boti, for instance, is a northern Indian classic, for which we use exceptional Lake District lamb rump, while the ‘hiran ka keema salli’ [New Forest muntjac keema masala with crisp potatoes] is another iconic dish.”

A feast with a difference For our starters, we opted for the ‘chowk ki bhalla papri chaat’, yoghurt, crisp poori, lentil dumplings with date and tamarind, yoghurt and mint chutney and pomegranate seeds, and the ‘dilli ki aloo kachaloo shakarkandi chaat’, a Delhi street food of crisp fried salad of potatoes, taro and sweet potatoes. Essentially, this was potato three ways but with each having their own individual taste, elevating the humble potato into something else altogether. For our main courses, we took the meat route, tempted by the sound of the ‘rogan boti’, lamb rump with classic rogan gravy from northern India and the ‘murg makhani’, Punjab’s traditional butter chicken. The lamb was outstanding beautifully presented, cooked to perfection and melt-inthe-mouth and was served with a generous side of potatoes (which incidentally tasted nothing like the potatoes we had tried as our starter). The butter chicken dish was rich and wonderfully spicy - much spicier than other versions we have tried but it was not overpowering in the least and was equally melt-in-the-mouth. For a vegetable side with a difference, we tried ‘asparagus aur singhare ki subji’, Wye Valley asparagus and water chestnut stir-fried with onion, chilli, ginger. It was an unusual combination but it was full of flavour, with the crunchiness of the vegetables adding texture. The accompanying rice and butter naan were outstanding too. There are other meat options on the menu, such as rabbit, guinea fowl and muntjac, and fish dishes for those who want an alternative to meat, such as John Dory, spinach crisps and neelgiri korma and Keralan moplah seafood curry. Vegetable-based main courses include ‘akkhi gobhi’: roasted cauliflower, yellow almond gravy and almond brittles and ‘bharwan baigan’, a dish of roasted aubergine, miso butter, spiced dashi and bhaghar gravy. The service was spot on too. There were larger groups of up to six when we were there, alongside a few smaller tables; staff were unobtrusive, efficient and attentive. At

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Atul Kochhar food

RESTAURANT REVIEW present, Riwaz is open Wednesday to Sunday only, for lunch and dinner, which Kochhar says helps to manage business expectations, with staff becoming harder to come by.

A dish for every diner Alongside the à la carte menu, there is a different option for lunch, featuring nibbles such as mini samosa and crispy spiced squid rings, alongside main dishes which include grilled paneer tikka, mixed grill of lamb chop and pan seared sea bass, all served with yellow lentils and cumin pulao rice. A range of tasting menus - standard, vegetarian, vegan and pescatarian are available too, each one priced at £65, with the option of pairing wines. “So many cuisines can provide gastronomical discoveries and our popular selection of tasting menus allow us to showcase an array of cooking techniques and authentic ingredients and flavours,” says Kochhar. “We want to make Indian cuisine accessible to all – no matter dietary preferences. This together with exceptional service, will invite people back to restaurants.” Kochhar adds that he expects the trend for vegan and flexitarian eating to only grow as there is an increased demand for plant-based options. He believes this is a trend that seems to be here to stay and says it is now more important than ever to ensure that every diner around every table enjoys a phenomenal experience. Kochhar recently announced that he plans to open another Riwaz, this time in Tunbridge Wells, Kent. While he acknowledges that opening a restaurant in the current climate isn’t without its difficulties, he says now that the industry has re-opened it’s a prime time to explore new opportunities. “The price increases [of food] have had an effect on my restaurants , especially as we only use high quality ingredients,” he says. “We try to keep our prices as accessible as possible without compromising on quality. Our days of operation [Wednesday to Sunday] also prevent us from having to increase our prices to coincide with the slower early-week services. I’m very proud of my new openings.” If the soon-to-open Riwaz is anything like its namesake, people in the south east of England will be in for a treat.

Riwaz 41 Aylesbury End, Beaconsfield HP9 1LU, www.riwazrestaurants.co.uk/beaconsfield/

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TOP FOOD & DRINKS TRENDS

Sollasa partners with Ten Locks to target Indian restaurants Indian spirit brand

Sollasa has partnered with importer and distributor Ten Locks, in a deal which will see the product supplied to the UK hospitality sector, primarily to premium Indian restaurants and contemporary fusion dining venues. Sollasa, whose name is inspired by the Manasollasa, a 12th century Sanskrit text considered to be one of the first Indian recipe books, launched in the UK last July 2021 as a spirit designed specifically to complement Indian cuisine. It is a grain-based, lower alcohol spirit, blended to 20% abv, made from all natural ingredients, bringing together orange zest, lime, lychee, mint, basil, coriander seeds, cardamom and a pinch of sea salt. It was developed by Vishal Patel and his brother-in-law Sajag Patel, in collaboration with leading chefs, mixologists and food scientists, to address the opportunity to inspire consumers with a new drinks option to accompany Indian food. The pair's mission was to create a drink that genuinely complements Indian cuisine's complex flavours, so that consumers can enjoy an authentic alternative to other drinks such as lager and wine. As an all-natural, vegan friendly, low-sugar spirit that is half the alcohol of gin and fewer than 100 calories when served with light tonic, Sollasa ticks many of the boxes for today's conscious consumers.The drink can be enjoyed throughout a meal, before eating, as an aperitif, to during the meal and after.

Becky Davies, head of commercial at Ten Locks, says: "There's a huge buzz in the industry about Sollasa – it's such a unique product and the team has created an exciting solution to the longstanding drinks choice problem facing Indian food consumers, so we're delighted to be appointed as distribution partner. "Indian cuisine is one of the UK's favourites, and the number of restaurants and dining outlets offering Indian-influenced food continues to grow – especially within premium, fusion, and regional speciality venues.” She added that Sollasa is a modern, dynamic and culturally inclusive brand. “We're incredibly proud to bring such an authentic, distinctive spirit to the industry. It offers venues the opportunity to capitalise on a huge incremental sales opportunity, catering for consumers opting out of the typical drinks menu and presenting a drink that truly complements Indian cuisine. Co-founders Vishal and Sajag Patel were raised on Indian food and wanted to bring an authentic and exciting drink to the UK Indian dining experience. Vishal Patel said: "Indian food is full of character and flavour and the Indian hospitality sector is vibrant with a lot of reinvention and creativity around their spaces and menus. However, its drinks offering is yet to be reinvigorated. Lager and white wines tend to be the go-to choices, but we know consumers are ready and open to something more authentic and custom-made.”

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ENTREPRENEUR PROFILE

HATS OFF TO HATFIELD

FATHER SON Mo Ullah with his son Junayd

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ENTREPRENEUR PROFILE Mo Ullah has been lighting up the sleepy Hertfordshire town of Hatfield with his own special brand of bonhomie and showmanship for more than 20 years. No surprise then that he picked up a coveted Restaurant of the Year gong at last year's Curry Life national awards, at the first time of asking, for his locally renowned Taste of India eatery. And little wonder, too that Mo is looking to the next generation of his family to pick up the reins and carry on the thriving business that he has built up steadily over the past two decades – with his 19-year-old son Junayd chosen to be his anointed successor after his present spell in the kitchen as a trainee chef. Not that life has always been smooth sailing during the course of the past 20 years, as Mo explains. He says: "The past couple of years have been about as tough as I can remember because of the pandemic and all of the various lockdowns. "I didn't want to compromise on the standards and reputation we have built up over all those years, so I refused to rely on a takeaway service. "I preferred to close the restaurant rather than build up a temporary trade that would be hard to maintain once we inevitably reopened again." Mo adds: "Had I have done so, we risked upsetting our regular customers once they returned, as it would have been impossible to run a top-quality restaurant service and takeaways. That was something I wasn't prepared to gamble, as my customers have become friends as much as clients over the years." As if to prove Mo's point, the table next to ours was occupied by a family of six who had booked the same table every Monday night for the past 18 years. Judging by the thumbs-ups emanating from their direction, they approve of Mo's pandemic strategy, and his plans to trust the future to his

Junayd in action! son Junayd, who was playing a leading role in the kitchen that evening as part of his passage to future management. "To me, involving Junayd was a no brainer," continues Mo. "He is an extremely talented lad – with many skills and talents from music to cooking – and he is definitely the right person to take us to a new level now that I'm thinking of seeing a bit more of my grandchildren." What does Junayd think about his father's plans - and having to follow in such impressive footsteps? "I guess it's a bit daunting," he says, "but I really love cooking. I'm always experimenting at home – and seem to be getting good reviews. "Obviously I have a lot to learn but everyone says that what I've learned so far is a very good grounding for a successful restaurant career."

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ENTREPRENEUR PROFILE So how is Junayd progressing based on the meal served to us? Very well is the short answer judging by the quality of food served up from an extremely varied menu – ranging from old favourites like various versions of Bhuna, Korma and Biryani to specials such as Lamb Vina Roux comprising a red wine and mushroom sauce 'with a fiery kick'. There is also a Sizzle Murghi - combining garlic chilli chicken with mint – and a specially-made Duck Jalfrezi for those who prefer their food to be very hot and spicy. For our part, we thought perhaps the best test was to try a range of chicken, fish and lamb dishes to try out the breadth of the menu. So, after sharing mixed starters – served up for each of the diners on individual plates rather than encouraging the usual free-for-all - we sampled a mild dish in the shape of a creamy Chicken Korma, plus a King Prawn Bhuna and a couple of lamb meals, the highlight being a tasty Lamb Biryani which boasted the tenderest of meat. All of this was accompanied by a selection of side dishes which has received the same attention to detail as the mains and accompanied them perfectly with a blend of carefully chosen spices and sauces. Clearly based on this evidence, Junayd is inheriting his father's talent – and the Taste of India is in very good hands for years to come – to Mo's obvious delight. Beaming with pride, he sums up: "I know I'm biased, but this boy is so talented that he really could have his choice of career in the future – whether in music or engineering as well as the restaurant trade. "That he has chosen to learn the ropes at the restaurant will be extremely good news for the Taste of India and our clientele for the future. "Having devoted my life to serving these people for more than 20 years, I am delighted that they will be in very good hands for many years to come."

THE TASTE OF INDIA is at 33/34 Salisbury Square, Hatfield, Herts AL9 5AF, Tel: 01707 276666.

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Mo Ullah

RESTAURANT REVIEW

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HOSPITALITY IN 2022 & Beyond

FEATURE Curry Life rounds up the latest insight and predictions on the hospitality industry

Collaborative models are key. According to a report from payments and point-of-sale systems provider Square, released last October, we are likely to see more collaboration in the future in the restaurant industry. It says multiple establishments will team up to succeed together, which could range from using shared ghost kitchens to engaging in group purchasing so that everyone can get the supplies or ingredients they need with better costs. Ghost kitchens, as defined by Square, are essentially a stand-alone or off-premises kitchen facility that prepares meals for takeout or delivery orders. It may operate to serve a single restaurant’s needs, or exist as a shared production kitchen for multiple restaurants. In this model, ghost kitchens have an independent staff that is managed by the location instead of one specific restaurant.

Get your website noticed The Square report also offers a few suggestions for attracting customers to order directly from your website. This includes building as many connected touchpoints as possible, across social media, email, review sites, and search engines to increase your chances of being discovered and to deliver a consistent experience to your customers. Update Instagram when you know your regulars are hungry and scrolling through their feeds for options.

Digital kitchen boards Swiss-based EHL Group, which provides hospitality education services, says digital kitchen boards can help streamline

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FEATURE and pay without contact, keeping diners and employees safe. This technology, which doesn’t require downloading an app, has also played an essential role in helping restaurants with contact tracing, which was mandatory for a certain time post-lockdown. Offering a number of convenient benefits at relatively low costs for restaurants, QR code technology was a ‘must’ in 2021 and still is in 2022, concludes EHL.

Air purification technology back-of-house operations. Directly linked to the restaurant’s point-of-sale (POS) system, the screen displays orders automatically according to priority and flags up any special dietary requests. Tracking meal delivery times and monitoring inventory to signal when a product is out of stock, this tech solution can help ensure better communication, accuracy, clearer workflows and, by being 100% digital, promises a more sustainable kitchen operation.

QR codes EHL believes these will continue to form a major part of restaurant operations into 2022, particularly as people continue to prefer contactless options post-pandemic. In this ‘no-touch’ era, says EHL, auto-scanning barcodes with smartphone cameras on posters, tables, coasters, doors or websites allows customers to access online menus, order

During the pandemic, there was much talk about restaurants providing adequate ventilation. EHL believes that upgrading sanitization systems through various air purification technologies to promote ‘clean air’ is a growing focal point for the restaurant industry. It suggests systems which make use of ultraviolet light are known as effective methods of both air and surface sanitization and says that while these concepts and products may not yet be mainstream, they are fastbecoming the most important restaurant technology of all in a virus-wary world.

Dining data Every time a guest eats at your restaurant, there is a huge set of data available to make better sales and marketing decisions, so you can target repeat customers more efficiently. Combine that with multiple visits – and data from your POS, payments and reservations system – and you’ve got a better picture of your guests that you can use to personalise their experience and turn them into a consistent ‘regular’ visitor. Curry houses rely on many loyal customers and repeat business and you can increase their spend by targeting them with special offers, such as a free starter if they dine in, or a free starter of their choice if they spend a certain amount on a takeaway.

Food by drone delivery Irish operator Manna, which trialled food deliveries via drones in 2021 in Ireland with the likes of Tesco and Just Eat and

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FEATURE adding calorie information to the menu. Research from technology company, Vita Mojo, in partnership with Kam Media and based on a nationally representative study of over 1000 participants points to how 55% of those living in urban areas say they are more likely to choose a restaurant with calorie labelling on the menu, compared to 37% living in suburban areas and 35% in rural areas. Gen Z meanwhile are more focused on tracking calories than millennials , with 32% of Gen Z say they track calories to a great extent, compared to just 23% of millennials.

Consumers want more tech some takeaways, is looking to offer its services across six towns in the UK this year, including Wrexham, Chelmsford, York, Stirling in Scotland, Newbury and Sevenoaks, according to a report in the Shropshire Star. It says the company has chosen the locations because of their moderate population densities. At the moment, drones are not effective in inner-city areas where they might need to operate in tight spots, and long-distance deliveries are unprofitable.

Keep the faith (ful) A recent survey from consultancy Deloitte, looking at the restaurant of the future, says that loyalty programmes will likely continue to play a key role in maintaining the customer experience in the restaurant of the future. Today, it says, many restaurants are making plans to launch and revamp current programmes — so that as traffic continues to increase, restaurants will be poised to capture and maintain loyal customers. The report says: “Though these programmes are effective in the long term, the restaurant of the future should emphasise an effective programme, as the real challenge is getting customers signed up. The average consumer participates in only two restaurant loyalty programmes, so the brands that capture customers early may be the ones that hold onto them”.

Calorie labelling could influence consumer choice Calorie labelling legislation came into force this month, although it only applies to larger businesses. It requires food businesses with more than 250 employees to provide calorie information on physical menus, online menus, food delivery platforms or food labels. But it might be worth smaller restaurants taking note of some findings linked to calorie labelling, as there is nothing to stop them

Restaurant booking system OpenTable’s research into 2022 restaurant trends shows that diners want as much information as possible before visiting somewhere, and having a strong presence online allows a restaurant to connect with guests long before they arrive at your restaurant. Digital is now part of the fabric of restaurants and will play a key role in current and future decisions, says OpenTable. It also points to how getting deliveries from the sky, via drones, is becoming a reality, and it says it is something we can expect to see more of next year and beyond.

6 5 4 ories Cal

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ADVICE Legal Matters

need to demonstrate that any position offered is a genuine one. This is what the regulations state about genuine positions: A genuine vacancy is defined as one which:

By Maria Fernandes

Let’s be HONEST

•

requires the jobholder to perform the specific duties and responsibilities for the job and meets all of the requirements of the relevant route

•

does not include dissimilar and/or predominantly lower-skilled duties

•

is appropriate to the business in light of its business model, business plan and scale

•

Examples of jobs which are not genuine include:

• •

a role that does not actually exist

•

a job or role that was created primarily to enable an overseas national to come to, or stay in, the UK

•

advertisements with requirements that are inappropriate for the job on offer (for example, language skills which are not relevant to the job) or incompatible with the business offering the employment, and have been tailored to exclude settled workers from being recruited.

Why false representations can have a devastating effect on your business A finding of dishonesty/false representations by the immigration authorities in relation to the information provided or documents produced can have devastating and long-term consequences. The requirement for presenting accurate and honest information is a common thread that runs right throughout immigration law. It is essential for employers and applicants to ensure that the information that is provided is accurate and that the documents provided have

been obtained from trusted sources. The responsibility for ensuring the information is accurate falls squarely onto the employer and/or applicant. The fact that it may have been provided by an agent or representative is not an acceptable argument and has been flatly rejected by the courts. Within the licensed sponsorship system, the sponsored licence holder is no longer required to advertise nationally for a position that they wish to fill. However an employer will still

one which contains an exaggerated or incorrect job description to deliberately make it appear to meet the requirements of the route when it does not, or is otherwise a sham

Family members Family members are not barred from joining a sponsored business. However those operating the system to assign Certificates of Sponsorship (Cos)are not allowed to assign to a defined and wide category of close relatives. The regulations do require disclosure of the appointment of a family member in a small or medium-sized business. The wording is slightly different for businesses classed as large businesses. The person assigning it must report it if “aware of assigning a CoS to a family

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member of anyone else within the organisation.” ‘Family member’ in this context is not defined.

Individuals All individuals have to meet the suitability requirement. Under the new changes issued in July 2020 false representations have largely become a discretionary rather than a compulsory reason for refusal. This means that it is possible to provide explanations of the circumstances or any other reasons for consideration. However where the decision maker concludes from the evidence that it was more likely than not that deception was used this will result in a compulsory refusal. Once refused on the grounds of false representations, the applicable period of a re-entry ban is 10 years. Applications can be made outside of this period providing there is no history of deliberate flouting of the rules or a failure to cooperate with the authorities.

The only challenge to this process is through Administrative Review. It is usually not possible to provide additional evidence during this process. There is however an exception in the case of false representations although surprisingly the online form does not accept any enclosures. Therefore in the ‘grounds’ there will need to be reference specifically to the evidence. Common sense dictates that the decision maker will then request it. Beyond this the only other challenge is by judicial review in the High Court which is an expensive process and which only considers the reasonableness of the decision, not its merits. In order to prevent a finding of false representations, it is better to provide full disclosure, explanations and supporting documents during the application process itself. Where in doubt about dates, it is far safer to put a note to this effect or an explanation.

Once there is a finding the process is an arduous one with low chances of success.

Right to work checks: reminder to employers The temporary adjustments to right to work checks due to Covid-19 will end on 30 September 2022 (inclusive) and not in fact end on 5 April 2022 as the Home Office had previously announced. It remains the case that, from 6 April 2022, biometric residence card holders can only evidence their right to work online. Employers can no longer accept physical biometric residence cards for the right to work check from that date.

Maria Fernandes Fernandes Vaz Solicitors 87 Wembley Hill Road Wembley Ph: 02087330123 Email: info@fernandesvaz.com www.fernandesvaz.com

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A LIFE WELL LIVED

CURRY LEGEND - A wealth of knowledge

Curry Life Media announces 2022 Culinary Workshop event

SOARING PRICES PUT PRESSURE ON CURRY INDUSTRY