Supported by
A project that launched in June is aiming to support more sustainable models for Bangladeshi catering businesses, recognising that while curry houses are a much-loved feature of the UK’s hospitality sector, Bangladeshi business owners are facing multiple challenges
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Chefs from Bristol’s Indian Raassay and Darshan Nepal restaurant in Cannock, West Midlands - two shortlisted entries in this year’s Curry Life Awards, share two of their favourite recipes, featuring spiced duck and chicken dumplings
36 Full steam ahead Indian Aroma in east London has only been trading for two years, but the restaurant has already been nominated for numerous awards and has a loyal following with customers. Owner Sudhir hasbackgroundexplainsCheedellawhyhisinfashionstoodhimingood
Contents 04 Sustainable support for curry industry
48 Epic events Caterer Pride of Asia cornered the market in Asian-themed catering and is now a preferred supplier at some of London’s top hotels, as well as offering catering services for highprofile events and celebrations
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24 Family ties Zaman’s in Cornwall is managed by three brothers whose parents were also in the hospitality trade, and the concept of family extends through to the food and their approach to customer service, with the restaurant keen to provide a space where people can relax and feel right at home
42 The heat is on Chillies have a fascinating history that stretches back several hundred years. As well as being a staple of Indian cuisine, they have many health properties too and are packed with different vitamins and antioxidants that can have a positive effect on mental and physical wellbeing Dishes with a difference
www.currylife.ukCURRYLIFEISSUE-96 (July-August 2022) Price - £4.95 (UK,where sold) Cover photo: Chef Abul Monsur 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 Reproductionincluded.ofits contents in whole or part without written permission is not permitted. We regard ourselves as an ethical magazine committed to fair, responsible reporting and comment. We cannot be held accountable for editorial or advertising errors, omissions or Correspondenceclaims. Address Curry Life Magazine 23 Keswick Gardens, Ilford, Essex IG4 5NF, UK. Tel. 020 8550 4179 Editorial: 07956 588 777 Email:facebook.com/CurryLifeMagazineinfo@currylife.uk@CurryLifeMag Please scan to read magazine online Editor in Chief Syed Nahas Pasha Editorpasha@currylife.uk Syed Belal Ahmed Newsahmed@currylife.uk&FeaturesEditor Kim Benjamin info@currylife.uk Contributors Steve Watkins, Lee Lixenberg, Shamsul Islam, Samuel Ahmed, Tarin Pasha, Affan Chowdhury, Amjad Suleman Commercial Advisor Emdadul Hoque Tipu General Manager Taslima Akhter Consultant Advisors Chef Dominic Chapman, Chef Rupert Rowley Chef Mark Poynton, Mo Gherras, Chef Syed Zohorul Islam, Chef Utpal Mondal, Chef Abul Monsur, Harjinder Singh Bahra Photographer Kois Miah Graphic Designer Molay Chandan Saha Avishek Bhattacharya Appointed Representatives: Syed Jaglul Pasha Syed Utba Sargunan Venugopal Dhaka, Bangladesh New York, USA Nagpur, India Tel: +880 181 921 9479 Tel: +1 (347) 884 3943 Tel: +9194223 00132 info@currylife.uk info@currylife.uk info@currylife.uk 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 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. CORPORATE ADVERTISING HOTLINE Tel: 020 8550 4179 (UK) Tel: +9194223 00132 (India) Commercial Feature & Advertorial: Tel: +447956 439458 2 www.currylife.uk
So it's encouraging to see that even in these difficult times, some curry house owners are focusing their efforts on improving sustainability and investing in our planet's future. Our feature in this issue highlights the critical issues around an eco-friendly approach. It includes tips from curry houses looking to reduce food waste and taking a more environmentally friendly approach to food
In the last month, we've mourned the passing of two pioneers of the curry industryLe Raj's Enam Ali MBE and Pat Chapman, founder of The Curry Club. Both had vastly different careers, but their impact on the curry industry and the legacies they are leaving are equally Aliprofound.launched the British Curry Awards in 2005 and significantly influenced culinary techniques. In an interview with the Surrey Comet in 2020, Ali spoke about how one of the keys to understanding the rise of curry houses in the UK was the impact of UK cuisine on its counterparts from South Asia. Ali was also the founder of Spice Business magazine and opened Le Raj in Epsom, Surrey, in 1989. The restaurant received plaudits from diners and celebrities alike, and in 2009, Ali received his MBE from Her Majesty the Queen for his work promoting Bangladeshi cuisine. Ali also established British Curry Day in 2020, a national Memorial Day to commemorate and celebrate all the great curry heroes of the past and present, showcasing how immigrants from the subcontinent changed Britain's food, culture, and society, as well as the face of its high Foodstreets.writer Pat Chapman, meanwhile, founded the Curry Club in 1982. He has died aged 81, having built a strong reputation within the industry. The Club published more than 30 recipe books alongside the Cobra Good Curry Guide. Chapman also developed a consultancy business specifically for 'ethnic' foods to the food industry, including new product development, menu development, sales and marketing strategies and planning. One of Chapman's most well-known and celebrated books was the Indian Restaurant Cookbook, which contained a selection of over 150 restaurant-style curry recipes that could be made at home. A green approach Price increases continue to dominate the news, and with the rise in inflation, the next few months will likely continue to challenge the hospitality industry.
EDITORIAL
and
Herepackaging.atCurry Life, we are busy working on the final preparations for two of the most significant events in our calendar. The Curry Life Awards will take place on 9 October 2022 and will again be preceded by the World Curry Expo 2022. We look forward to celebrating with as many of our readers and suppliers as possible. The evening provides outstanding networking opportunities and the chance to learn about new food trends and champion many of the small restaurants that make up our industry. We will then be heading to Dhaka, Bangladesh, for our British Curry Festival 2022, which will showcase some of the UK's favourite curry dishes.
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Ali industryChapman:pioneers
labour and rising costs are putting at risk the viability of small and medium enterprises within the sector. Up until recently, the curry house trade has provided a modicum of security for a community that faces multiple disadvantages. Urgent action is required if this much-loved British institution is to survive, and the potential knock-on effects on others along the food supply chain are to be mitigated.”
A project that launched in June is aiming to support more sustainable models for Bangladeshi catering businesses, recognising that while curry houses are a much-loved feature of the UK’s hospitality sector, Bangladeshi business owners are facing multiple challenges. It has been established by the Food, Farming and Countryside Commission (FFCC), an organisation that devises a range of practical actions that can have significant impact on climate, nature, health and economy. The FFCC
Curry housesfacingchallengessustainabilityexploresLifethecurry
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Eddie Thompson, a reader of Curry Life magazine, believes that more needs to be done to address the use of single-use plastic containers. He told Curry Life: “I live in a small village in North Bedfordshire. We are fortunate enough to have a very good Bangladeshi restaurant in our village, Spices of Paradise, in Harrold, Bedfordshire. I have been a passionate consumer of curries for more than 50 years now, indeed I can recall the halcyon days when you could still get chicken curry on the bone, sadly this is no longer the case.
The aim is for the successful PHD candidate to build on Aston University’s existing relationships with Bangladeshi restaurateurs and caterers in the UK and foster the development of sustainable business models through bringing together a broad base of stakeholders, from across the food supply chain and wider food ecosystem, who all have an important role to play in the conversation.
Poynton adds that for restaurant owners, it’s important for staff to be trained and consistent in what they do, as this will help increase “Forprofitability.mybusiness, it’s better to have one team that works all these hours, possibly topped up with part-time staff,” he says. “I looked at the maximum number of services I could offer with a team that would work these hours or less, while still breaking even. I open the restaurant three-and-a-half days a week, with Mark Poynton Eco-friendly containers
The PHD will establish what measures are needed and will focus on sustainable supply chain development and working practices, involving farmers and caterers, with findings expected to be published in three to five years.
A CONSUMER VIEW
isn’tsustainabilityapproachhisCambridge,Ditton,atShepherdsMJPrestaurantwhoPoynton,Markruns@TheFenneartojust about food production, cutting back on food waste or eco-friendly meals. It begins with a long hard look at the business, and he urges restaurants to put themselves in the position of their staff and suppliers. “No one wants to work stupid hours, we have to be able to give staff time off, with no staff working more than 48 hours in a week, especially if they are not being well paid for it,” he says. “We all know it is hard to recruit staff so if we look after our staff they will stay and become loyal, lowering staff turnover which is contributing to being sustainable,” he says.
This will involve engaging with producers (farmers and growers), processors, distributors, restaurateurs/caterers, and those who buy their end products, through knowledge sharing and learning.
The picturebigger For chef
Sustainability: not just about food Group effort
The one thing that disturbs me is the continued use of single-use plastic containers for takeaways. I tend to accumulate a lot of these, but I do try to reuse or at least recycle most of them. I hope other customers do the same, but I have my doubts. I thought the general tendency in society was to try to phase out the use of single-use plastic in the interests of sustainability (supermarkets for example have reduced the use of plastic carrier bags). I don't really know what the curry houses can do about this, or know enough about the alternatives to plastic containers. But it does seem to me that some large-scale collective will is required - I don't think one or two restaurants acting on their own are going to make much of an impact. Perhaps eventually the government will have to get involved, as they did with the supermarkets.”
In response to the need to develop more sustainable business models, FFCC is collaborating with the Centre for Research in Ethnic Minority Entrepreneurship (CREME) at Aston University to offer a fully-funded PhD opportunity focusing on building resilience into food systems.
There is potential for the PhD to cast a light on the wider structural challenges that ethnic minorities involved in food and farming face in the UK, and for the findings to inform initiatives such as the development of the Birmingham Food Strategy.
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Packaging is under scrutiny
“The UK curry trade is facing multiple pressures which are placing its traditional business model under strain,” said Gurdeep Chima, centre manager at the CREME. “The farm to fork initiative is looking to develop a more sustainable business model for the curry trade.”
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Audit your supply chain. Are there improvements you can make with the suppliers of your meat as well as non-food items such as takeaway containers. Do your suppliers have a sustainable policy in place?
With reduced opening times, Poyton adds that it is harder for guests to get a table; consequently, demand is high and the restaurant is full 90% of the Withtime. regards to supply chains, Poyton believes restaurants need to be pragmatic about how they work with their suppliers to ensure they will be around for the foreseeable future. “Ask them what they have at the present time and find out how you, as a restaurant, can help them. This could perhaps mean ordering earlier in the day so they have time to get things ready or changing your menus around what they have, rather than dictating what you need. All these elements help create a sustainable business.”
Waste
buffet lunch on Sunday which features three starters, three main courses and two sides,” he says. “This keeps our food wastage to a minimum and on the occasions when we have food left over, we give this to a local charity so as little waste as possible is associated with the food and where it goes after.”
Dishes are freshly cooked on the premises daily, and there are times when the restaurant runs out of some of the dishes on the menu. But as Ahmed outlines, this is good from both an environmental view and also helps the restaurant limit its costs - and in today’s business climate, pricing management is key. Produce purchased is weighed up against confirmed bookings, combined with an estimate of how many other diners the restaurant might cater for (based on previous data) to ensure that the restaurant can cook enough, without incurring too much waste. For Sudhir Cheedella, owner of Ilfordbased Indian Aroma, reducing plastic and using eco-friendly, biodegradable packaging is the way forward, even though it’s a more expensive option than traditional takeaway containers. He believes the packaging looks more attractive too and that customers will increasingly factor in eco-packaging when choosing whether to order from one restaurant over another. Recent reviews of the restaurant on Tripadvisor say: ‘Prompt delivery, good packaging,’ and ‘We had our food delivered in environmentally-friendly containers which was a bonus - no plastic waste.’ Showquat Ahmed four lunch services and three dinner ones. While this might sound mad to some, it reduces my staff costs and turnover and cuts down on my utility bills and my purchases. The only thing it doesn’t reduce is rent and rates, but with a team that is trained and fresh and willing to work for my business every day, the upsell is much higher.”
Cook what is in season and use food that is local, cutting down on travel time. This might mean adjusting your menu at different times of the year or taking some dishes off the menu altogether
Consider cutting down on meat options and adding more vegetable or plant-based dishes to your menus - capitalise on the growing trend for plant-based diets Is it possible to change your existing kitchen equipment for more energy-efficient models? Perhaps if you are looking to source some new equipment, now is the time to consider energy-efficient options?
Carry out an eco-friendly audit for your business. It’s not just about singleuse plastic for takeaways. Look at other elements that you could change little by little, such as straws, disposable cutlery and eco-friendly bags. 5 WAYS RESTAURANTS CAN BE MORE SUSTAINABLE not not
want
“Wewaste.aroundmanagedapproachsustainabilityhasrestaurant,basedWinchester-whoAhmed,ShowquatrunsRimjhinafoodoffera
Main findings show operating costs have increased to challenging levels at 55.2% of turnover before rent – the highest since 2007. The report says this has been driven by the soaring utility, premise and operational costs facing operators in the industry, as they attempt to rebuild following the Thepandemic.sector has faced relentless economic and operational challenges forcing operators to adapt and look to alternative revenue streams to drive business. Whilst the report notes a contraction in like-for-like sales of 2.3% in comparison to 2019 H2 across the entire survey, certain segments of the market saw top line growth, with accommodation-led businesses leading the way at 9.8% like-forlike growth in revenue, as these businesses took advantage of the staycation boom.
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UKHospitality ’s latest benchmarking report on the industry has revealed the significant impact of the pandemic on hospitality operators, as the sector emerged from one of the most challenging periods in its history.
Produced by industry body UKHospitality and specialist business property adviser, Christie & Co, the 13th edition of the UKHospitality Christie & Co Benchmarking Report, released at the end of July, is based on a survey of around 5,000 hospitality businesses. This year for the first time, it includes a separate hotels segment.
The survey period covered the six months to December 2021, which is representative of a turbulent time for the sector and half the usual period for analysis. As a result, the responses this year reflect the continuing evolution of both the UK consumer and investor landscapes.
Kate Nicholls, chief executive of UKHospitality, said: “This year’s survey highlights the extreme pressure that hospitality operators are labouring under, with costs soaring to a new record high. We have been working with the government to make clear the harm this is causing to our ambitions for growth, investing in high streets and creating skilled roles. It’s imperative that the government takes action to help us tackle the inflationary headwinds we face, unlock growth by removing regulatory barriers and creating a tax and investment framework for the future.”
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Hospitality benchmarking report reveals impact of Covid on industry
Stephen Owens, managing director – Pubs & Restaurants at Christie & Co said: “Despite the significant challenges that lie ahead in 2022, new opportunities and ways of operating have emerged over the last few years, and with consumer demand returning, there is still reason to remain cautiously optimistic. With full year trading returning for next year’s survey, we look forward to updating the sector with an increasingly accurate benchmark against which operators can compare performance.”
British Curry Festival is going back to Dhaka after a decade gap. To celebrate the friendship of our two curry loving nations, Bangladesh and Britain, the Festival will be held at the InterContinental Dhaka on 16-29 October. A VIP delegation and a highly acclaimed Chef from British food scene will join the British Curry Festival team. To participate please call or send a message to: 07956 439 458 or 07956 588 777 or info@currylife.uk Places are limited and must be booked in advance.
Tributes paid to British Curry Awards
founder Enam Ali
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Ali was also the founder of Spice Business magazine. He established The British Curry Awards in 2005 to honour a new generation of restaurateurs. He was also a prolific fundraiser for charity and held a number of senior roles at various organisations and companies. He was awarded an MBE in the 2009 New Year Honours for his services to the Indian and Bangladeshi restaurant industries.
Enam Ali MBE, founder of the British Curry Awards and widely recognised as a curry industry leader, passed away in July following a long battle with cancer. Ali, who died aged 61, was born in Sylhet. He was a successful restaurateur, owning Le Raj restaurant, which opened in 1989 in Epsom, Surrey, with the aim of showcasing Mughal cuisines to British diners. Over the years, Le Raj has been a showcase for the curry restaurant industry, featuring many times on mainstream television channels in the UK and abroad.
Rushanara Ali, the Labour Member of Parliament for Bethnal Green and Bow, who knew Ali well, paid tribute on social media. She said: “[Ali] worked tirelessly to profile the contributions of the British Bangladeshi community in all institutions. In particular, in the catering industry as founder of the British Curry Awards, which celebrated the multi-billion pound industry that has been a springboard of economic success for the community, ever since the first generation of Bangladeshis arrived and settled in the UK. It is no exaggeration to say his work in the curry industry helped contribute to making curry Britain’s national dish.”
Curry Life editor-in-chief Syed Nahas Pasha and editor Syed Belal Ahmed said: “Enam Ali was one of the leaders and a friend of the curry industry … and a curry legend. He established the British Curry Awards and there had never before been such an event that recognised the curry industry. He was a well-known and popular personality.”
In an article in The Daily Record, Bobby Singh, the owner of Taj Bar and Kitchen, a previous recipient of a British Curry Award, said: “Despite his great stature within the industry, he was very down to earth and humble.”
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The Curry Club also launched The Good Curry Guide, which was later sponsored by Cobra and renamed The Cobra Good Curry Guide, with the final edition published in 2013. It included a selection of restaurants that stood out based on a range of criteria, including price, food and service and vegetarian availability. Those which appeared in the Guide displayed a sticker and restaurant quality certificate in their Chapman’swindow.love of Indian food was passed down through the generations, as his family had lived in India since 1730. On his Curry Club website, speaking about why he founded the Club, Chapman said: ‘[Indian] food was literally in my blood. I'd inherited a deep-rooted interest in spicy food, curry in particular, and over the years I’d built up a huge pool of information which I felt could be usefully passed on to others, and vice-versa. And if you're frequently asked to cook for friends or to give out recipes or buy them spices, why not make it a club?’
Mr. Khalique, businessman and proprietor of the famous Tandoor Mahal restaurant of Warren Street/Euston Road, in Central London, passed away peacefully in his sleep aged 84 on 6 August. He came to the UK in 1958. He was a generous philanthropist and significantly contributed to the catering industry. Mr. Khalique’s restaurant was a focal point for numerous local Bangladeshi community activities. He was involved in many social and charitable works and actively participated in the Bangladesh independence movement in the UK in 1971. Khalique is the son of the late Haji Arshad Ali from Dullabpur, Moulvibazar. He leaves behind his wife, six daughters, one son and one grandson.
Members whileandrestaurants,includedcelebritieshotelchainsandsomewerebased in every continent including Asia, the majority were based in the UK. The Curry Club produced a range of cookbooks, DVDs and magazines covering Indian subcontinent cuisines. Members could also attend live cooking lessons and the Club also organised trips to India where participants could enjoy tasting different types of food alongside sightseeing.
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Curry Club founder Pat Chapman dies aged 81
Tandoor Mahal owner passes aways
Food writer and Curry Club founder Pat Chapman passed away in July, at the age of 81. The Curry Club, described by Chapman as ‘Britain's first and foremost authority on Asian food’, was established in 1982 and was aimed at ‘curryholics’ and those who had a love of curry and spicy foods.
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The event, which this year is being hosted at a brand new location - the Great Room at Grosvenor House London, will welcome hundreds of guests for an evening of entertainment and a gala dinner, celebrating some of the UK’s best curry houses. As in previous years, the World Curry Expo will be taking place prior to the awards ceremony, and will feature a number of suppliers to the curry industry. The Expo runs from 2pm until 6pm, with the Awards taking place from 6pm until 11.30pm. For more information on both events, please visit currylifeawards.comwww.and www. worldcurryexpo.com.
There’s just a few weeks to go before the Curry Life Awards 2022 - one of the most hotlyanticipated events in the curry industry calendar, which is taking place on Sunday 9 October.
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KTC launches Halalcertified beef dripping
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South Yorkshire Bangladesh Catering Association (SYBC) hosted an emergency charity fundraising night to support the flood victims in Bangladesh. The event was hosted on 10 August, together with restaurants and takeaways from across South Yorkshire. The event raised funds for victims in the Sylhet, Sunamgonj and north eastern districts of Bangladesh. Restaurants in Sheffield, Dronfield, Rotherham, Worksop, Barnsley, Chesterfield and Doncaster took part.
SYBCA hosts charity fundraiser Bangladeshforflood victims
N EWS Reliable &Cost Effective Security Services ALL OUR SECURITY OFFICERS ARE EXPERIENCED & TRAINED Call us now for a free quote 020 7965 7388 or 07713174324 We provide very cost effective and reliable security services to all types of events whether it is social or corporate. We are a licenced security company and guarantee you best possible services tailored to your business or company needs. • Events • Wedding • Meetings • Shops • Warehouse • Hotels • Restaurants • Corporate Specialist for close prorection KTC Halal-certified Beef Dripping has launched in the UK, and can be used for all kinds of roasting and frying. Gary Lewis, chief commercial officer at KTC, said: “There’s been a real gap in the market for some time. We’re thrilled that we can meet this demand and be the first UK business to provide a beef dripping solution that delivers on performance and taste.” KTC Beef Dripping is also available as a standard, non-halal product. With no allergens, additives, GM ingredients or hydrogenated fat - KTC Beef Dripping also has the benefit of being low in trans fats.
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Cardiff family poisoned in Bangladesh
Rafiqul Islam, aged 51, who was a taxi driver and his son Mahiqul Islam, who was sixteen years old, died en route to hospital after all five members were found unconscious in a flat near Sylhet in late Islam’sJuly.daughter Samira, aged 20, died in hospital in early August. His wife Susnara, aged 45 and eldest son Sadiqul, 24, received treatment and are currently helping police with enquiries. The family were part way through a two-month visit to Bangladesh when the tragedy occurred. In a report on BBC News, Mohammad Rafiqul Islam, assistant secretary of the Bangladeshi Association, Cardiff, said: "Everybody is so shocked. It will never be forgotten by us. We are praying for his soul.”
Rathudi Mahesh Manglanand ran the Chutney Roti Indian Restaurant in Cardiff, which ceased trading prior to the beginning of the pandemic and was therefore not eligible for Covid-19 financial assistance schemes.However, in April 2020 Manglanand applied for a £25,000 grant from his local council and the following month he applied for a £18,000 Bounce Back Loan. Manglanand subsequently applied for his own bankruptcy in July 2021 at which point the Insolvency Service began investigating and uncovered his misuse of the Covid-19 financial support schemes. Manglanand accepted that his business had already ceased trading and estimated he had lost around £30,000 through gambling in the space of a year.
The Secretary of State for Business, Energy and Industrial Strategy accepted a nine-year bankruptcy restrictions undertaking from Manglanand, which commenced on 20 June 2022.
Three members of a Cardiff family of five who were visiting Bangladesh this summer have died, with the possible cause of death being linked to carbon monoxide poisoning.
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Adrian Devlin, Head of Sales for OnTrade at KBE Drinks, comments, “We know that premium ciders like Peacock are becoming increasingly popular with drinkers looking for more crafted brands with an interesting backstory, which they can enjoy either alone or with food. The on-trade is currently full of apple ciders and fruit ciders which are built around berries and dark fruits, so we’ve tried to think a bit differently with our Peacock brand, and really push the envelope when it comes to flavour. This promotion will further raise the brand’s profile amongst consumers while incentivising pub and bar operators with some free stock to add additional revenue in their tills.”
N EWS KBE announced a new promotion for Peacock Cider
Initially launched in ‘Apple’ and ‘Mango and Lime’ flavours, KBE recently introduced a ‘Lychee and Lime’ variant, the UK’s first Lychee flavoured cider.
KBE Drinks has announced a new summer promotion entitled ‘Exotically Different’ for its Peacock cider brand, runnung until the end of September. Any on-trade outlet which purchases a crate of all three Peacock flavours will receive a free case of 650ml Kingfisher. As part of the promotion, KBE issued exciting new merchandise and POS and also ran a social media competition for consumers to win prizes, including a year’s supply of KBE’sPeacock.Peacock cider was first launched back in 2016. It was crafted explicitly to partner with the exotic flavours of Asian cuisine and since then has gone on to be embraced by many of the UK’s most influential Asian restaurant groups.
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RECEIVE A FREE CASE OF KINGFISHER when you buy all three Peacock ciders Peacock Cider FREE CASE KINGFISHEROF12x650ml To find out more and to view the full range, please visit kbedrinks.com or scan the code. Offer valid 30th September 2022. Peacock Cider is a brand of KBE Drinks. KBE Drinks reserve the right to remove or amend any offer without prior notice. Subject to availability.
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Throughout the two years of the pandemic, the government went above and beyond to keep the economy afloat, investing £400bn in protecting jobs and businesses with furlough schemes, VAT reductions, business rates relief and a wealth of other measures to ensure the protection of hospitality.
Now is not the time to lose momentum. The CBI has forecast Britain’s growth rate to be 1% in 2023, the lowest of any major economy, less than half the growth rate of Europe, USA and significantly less than China and India. The hospitality industry is crying out for a lifeline, which will involve a reduction in taxes and VAT as a minimum. With that extra support, and the same spirit of durability that we have continued to demonstrate as a sector, there might yet be a chance of turning things around.”
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Bilimoria steps down as CBI Chairman 21www.currylife.uk
But, having emerged from the other side, we have found ourselves confronted by yet another wall of challenges as most of these support packages have come to an end. While the government has spent £37bn on consumers, including a windfall tax on energy companies, businesses have been left in the dark. And, without the promise of extra support, many are struggling to see the light at the end of the tunnel.
Founder and CEO of Cobra Beer, Lord Karan Bilimoria, spoke of how the hospitality sector is resilient, but needs support, as he looked back on his time as Chairman of the Confederation of British Industry (CBI). Bilimoria stepped down from the role in June, having been elected two years ago, and spoke about the measures the government needs to take to ensure the survival of the hospitality sector. He said: “It’s been a privilege to have been the Chairman of the Confederation of British Industry for the last two years and overcoming every hurdle that’s come our way. From Brexit and the pandemic to the tragic war in Ukraine and national strikes, we have been kept on our toes to say the least, battling labour shortages, rising energy prices and rampant inflation while being faced by consumers who have understandably been more reluctant to spend. The industry has shown incredible resilience, despite facing the highest tax burden in seventy years, with a 2.5% hike in National Insurance and corporation tax set for a major bump from 19% to 25% in April 2023. Attempts to mitigate our excruciating fuel prices with a 5p reduction in fuel taxes is a drop in the ocean, while the pledge to reduce income tax by 1p by 2014 simply doesn’t go far enough.
The
support.
Cobra sponsored Cateys awards N EWS 22 www.currylife.uk
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Cobra was the lead beer sponsor at this year’s Cateys awards, which took place in July at the JW Marriott Grosvenor House. awards celebrated the best in the business for hospitality, aiming to empower the leaders of today and the aspiring leaders of tomorrow within the industry. Cobra is a partner to a number of hospitality businesses and is available in around a quarter of the 28,000 licensed restaurants across the UK. Lord Bilimoria said: “The Cateys provide an excellent opportunity to celebrate the brilliant people who make hospitality a thriving sector, as well as an exciting focal point for innovation that we’re keen to “We’re proud that so many businesses across the industry choose to accompany their food with smooth Cobra.”
Cobra partnered with multinational food and drink provider PepsiCo to offer promotions on bundles of Cobra Premium and Walker’s Sensations Naan Chips. The beer brand is helping to support off-trade channels with the new offering, its first-ever spicy snack partnership, giving customers the chance to enjoy the combination of Cobra Premium with the authentic Asian flavours of Sensations Naan Chips, in their own home. The deal saw Cobra available as part of a four-for-three deal in participating stores for a month, from 14 July to 10 August. The deal was also promoted via a digital marketing campaign highlighting the two brands as ‘Perfect Curry Night CobraPartners’.Premium has been perfected over the last 30 years to complement the UK’s number one Asian beer, but it is primarily known as the “spicy food Lordbeer.”Karan Bilimoria, founder of Cobra said: “We brew Cobra Premium with seven ingredients to achieve the muchloved smooth texture that makes it such a great accompaniment to food. It is commonly paired with Asian food, so it’s no surprise that Walker’s Sensations Naan Chips, crafted using authentic Asian flavours, makes such a perfect “Ourmatch.partnership with PepsiCo is a great way to support our retailer customers, and we hope to use the collaboration as a future framework for more exciting food pairings.”
N EWS
Cobra in spicy snack partnership
24 www.currylife.uk
RESTAURANT REVIEW with a modern
The Miah brothers have built a solid reputation in Newquay
RESTAURANT REVIEW
The restaurant is owned and managed by three brothers from the Miah family - Jubed and Abid, who oversee restaurant operations and front of house, and ‘Eshan’ Mo, who is something of a celebrity chef in his native Bangladesh.
25www.currylife.uk
The Cornish town of Newquay is regarded as Cornwall’s - if not the UK’s surfing capital, with throngs of holidaymakers and tourists visiting every year. It’s also become a bustling hub for foodies and one restaurant in particular, Zaman’s, has been busy making a name for itself. Despite having only been trading for six years - since 2016, it’s picked up numerous accolades, for both its food and its community initiatives.
Zaman’s in Cornwall is a forward-thinking family business, with its cuisine taking inspiration from old-style cooking techniques
While Jubed has been involved in the restaurant trade from an early age, owing to his family background, he previously worked as a branch manager in insurance and has only recently left the industry to focus on Zaman’s full-time. Previously, he split his time between the two sectors. Mo has built a reputation as an award-winning curry chef, having been recognised as the ‘best curry chef in the South West’ by the Bangladesh Caterers Association, in part of its October 2019 ‘Chef of the Year’ Awards. The restaurant also picked up a Tripadvisor’s Travellers' Choice Award in 2020, which honours restaurants based on the reviews and opinions collected from diners around the world on Tripadvisor over a 12-month period. It recognises those businesses that earn consistently great reviews, based on a range of criteria such as service, quality and customer Mo’ssatisfaction.recipes have also been championed by Californian food blogger Dan Toombs, aka ‘The
Food has been a central focus of the Miahs’ family life - their father, Manik, was one of the first curry chefs in the UK, working in restaurants in Bradford in the 1960s, and then owning many others in various locations across the UK. The family were familiar with Newquay and Cornwall as an uncle previously owned a restaurant there while the three sons were growing up, so they spent considerable time in and around the area over the years.
The interior is
RESTAURANT REVIEW beaches,” says Jubed. “Some of the residents might feel that their local businesses care more for the tourists - it’s very busy in the summer for example, but we wanted to flip that coin and build a space for the local community. We want people to come here and enjoy themselves, and see meals as an occasion. We’re not about packing diners in and having as many sittings as possible, we want to give the community a place where they can spend time over a meal and where they don’t feel rushed.”
“These include Zaman’s Changasichicken or lamb cooked in Zaman’s spiced special garlic sauce - if I was cooked correctly, but it’s important to highlight those cooking techniques from other generations, it’s what inspires our Presentationdishes.”
is also key, with Zaman’s serving its dishes in modern, ceramic bowls, which Jubed says adds to the restaurant’s homely feel while also elevating the food. Zaman’s also prides itself on its customer service and says it thinks of its customers as extended friends and family. Some regular customers, he explains, often want to visit the kitchen for a catch-up and to say “Customerhello. service is one of the most important aspects of our business and as a family we feel a connection with our guests, a sense of us all belonging together,” says Jubed. “We try to make this feeling come to life when we welcome our customers, and many are now our friends.”
Family ties With Zaman’s being a close-knit family business and with its emphasis on creating a homely atmosphere, its ties to the community are understandably strong too. “From day one we’ve made it a real focus Jubed Miah. Zaman’s offers a range of authentic and unique dishes
RESTAURANT REVIEW restaurant having undergone a refit during the various Covid lockdowns. It can fit 60 comfortably although Jubed says they can go up to 75 covers if they are hosting bigger groups.
The menu, as Jubed describes, features ‘the traditional curries that people in the UK have become accustomed to’, namely the Madras, Bhunas, Kormas and Chicken Tikkas, alongside specialities that reflect the restaurant’s aim to provide an authentic food experience.
27www.currylife.uk
www.zamansrestaurant.co.uk
RESTAURANT REVIEW
“Our main purpose was to provide food for the community, we wanted to help people who might have been feeling vulnerable, who were ill or who weren’t able to be with others. Newquay is not a city, it doesn’t have the resources you might have access to in Birmingham or London and there were many people who did not know where their next meal was coming from.”
Looking to the future Zaman’s manylookinganniversarycelebratedrecentlyitssixthandisforwardtomoreyearsin business. Jubed takes a pragmatic view of the ongoing challenges plaguing the hospitality industry, namely recruitment and the continued hike in food prices.
“The staffing issue doesn’t concern me so much, because it’s something that is never going to go away,” he says. “There’ll be a time when you have three positions available and no applications and another time when you will have three people going for one job. That’s the nature of recruitment in this Toindustry.”manage the rise in costs, Zaman’s has increased prices on its menu by around 10%, but as Jubed points out, this increase is the third they have done since “Priceopening.isanarea you’ve got to approach with boldness and confidence - you can justify putting up the prices if you are confident that you can deliver on it,” he says. “Your main customers will acknowledge this, appreciate it and accept it. If the quality is there, you can be proud and satisfied that you are providing excellence - in food and service - to the best of your ability. Customers know the costs of living and they are experiencing price hikes too.”
Chef Eshan with his wife and two son.
to be part of the community,” says Jubed.
The restaurant also sponsors local initiatives, such as karate clubs and has worked with local schools, running sessions teaching children about different spices and giving them a tour of the kitchen.
During the first lockdown, the restaurant prepared around 1,500 meals for key workers and vulnerable people in pharmacies and doctors’ surgeries, resulting in Zaman’s and chef Mo receiving a Mayor’s commendation in September 2020. Mo also received a ‘Certificate of Appreciation’ award from Devon & Cornwall Police, which was part of the ‘Covid-19 Heroes’ scheme, which recognised valued contributions that supported policing during the coronavirus pandemic. In October 2020, during schools’ half-term, and in response to the Government’s refusal to provide free school meals during that time, Zaman made a pledge to provide healthy meals for all children within the local community, offering a meal of grilled chicken and roast potatoes. The restaurant prepared a limited number of meals everyday during the half-term week, which were available to collect.
Zaman’s Newquay 142 Henver Road, Newquay TR7 3EQ
“Many of the businesses here focus on tourism from May to early September but we want to show our support all the time, and we’ve been heavily involved in local localwaywheneveropenedtakeaways,stayedpandemic,Throughoutinitiatives.”thetherestaurantopen,providingandthenfordine-inpossible,asaofsupportingthecommunity.
To stock Bangla in your venue, please contact Faruque Golam at: faruque.golam@lwc-drinks.co.uk or 07812 555 436
N EWS www workpermitcloud co uk OUR SERVICES: We specialise in Business Immigration and UKVI compliant HR system in the UK WORKPERMITCLOUD LIMITED S p o n s o r L i c e n c e A p p l i c a t i o n H R M S S o f t w a r e I m p l e m e n t a t i o n R e c r u i t m e n t S e r v i c e A l l k i n d s o f v i s a a p p l i c a t i o n p r o c e s s i n g H e a l t h a n d C a r e W o r k e r V i s a S t a r t u p V i s a I n n o v a t o r V i s a I n v e s t o r V i s a R e p r e s e n t a t i v e f o r O v e r s e a s B u s i n e s s V i s a +44 (0)7888193300 (WhatsApp) (Mon Fri GMT+00 10am 5pm) sales@workpermitcloud.co.uk C o n t a c t u s Curry Life Awards finalist on Channel 4’s Come Dine With Me Gateshead restaurant Namaste & Club Prosecco Lounge, a 2022 Curry Life Awards finalist, appeared on Channel 4 programme, Come Dine With Me: The Professionals, which sees three restaurants competing against each other and rating one another’s venues to try and win a cash prize of £1,000. Namaste went up against Americanthemed restaurant Pigalos and fish and chippy Balls of Prudhoe, with the latter triumphing. On its Facebook page, Namaste said: “Unfortunately we didn’t win the prize but what a fantastic experience! Our head chef Boxa and owner Razz put on quite an entertaining show! The feedback has been amazing! We hope you’ve all had a good laugh! Thank you to all who tuned in.” Tv time: Namaste & Club Prosecco on Come Dine With Me 30 www.currylife.uk
The recipe for a brandgreat
You’ve got your dishes right, your menu looks amazing… what’s next? Here’s why it could be time to think about your branding, or more specifically your restaurant logo. We’ve put together some handy tips to consider when you’re thinking about logo design. First things first, what is a logo?
A logo is a symbol and/or name that represents your business. It’s a visual representation of your company and often one of the most immediate ways for customers, partners, and employees to recognise you as a business. Logos are often made up of two parts – the symbol/image, and the text part of the logo. Some businesses do not use a symbol/image and just use text.
Often the simplest solutions are the best and are designed with your business’ ambitions and goals in mind. Try to distil what your business does into a single image and word/words. Keep your logo design simple, memorable, versatile, and appropriate to what you do. Differentiation Although it’s important that you keep your logo simple, identifiable, and legible, you’ll also want it to stand out from your competitors. When designing your logo try to consider what makes you different from other businesses in the same sector and how you can visually communicate this through your logos, name and/or symbol. Key considerations
It’s important that the text part of your logo is readable, so choosing a typeface that is clear and legible in smaller sizes is important. Also, make sure that the text part of your logo is on a background colour that increases its Tryreadability.tokeepcolours to a minimum, selecting colours that are evocative of what you do as a business and linking them closely to the colours/decor that you use for the rest of your business. Save on co-branded paper bags Now on the Just Eat Shop, you can add your logo to these top-quality, co-branded paper bags for a more personalised touch.
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Sudhir Cheedella RESTAURANT REVIEW
of Success Sweet smell
Having helped a few restaurants over the last six years or so, offering general business and customer service advice, and still on the lookout for that elusive authentic-tasting food, an opportunity came along to take over an existing Indian restaurant. It is this site that Cheedella has since transformed into the 40-seater Indian Aroma in Ilford, east London.
Indian Aroma in east London has been trading for just two years and has already made a name for itself
RESTAURANT REVIEW
Sudhir Cheedella ‘s main line of work is in fashion and property, having owned a Romford-based Italian wholesale designer clothing business for several years, alongside various properties around the UK. The fact that his restaurant Indian Aroma, which has been trading for just over two years, has been shortlisted for several awards - including being named a finalist in the forthcoming Curry Life Awards 2022, is therefore testament to Cheedella’s hard work, his ability to spot a good business opportunity and his love of food. “I’ve always been passionate about food, I live in Bexley and often have a real craving for Indian food,” explains Cheedella when we meet in his restaurant. “Over the years, I have visited many restaurants but I wasn’t particularly taken with the way the food was made - it wasn’t authentic.”
“I was helping out at another restaurant but I still felt something was missing - not from a chef’s point of view but as a customer wanting to taste authentic food,” says Cheedella. “This opportunity came along and I’ve
The restaurant opened in 2020 - a challenging time as this was during the first wave of the Covid-19 pandemic. But Cheedella seized the opportunity to provide takeaways and also introduced a catering service, called India Aroma Catering, a savvy move
RESTAURANT REVIEW 38 www.currylife.uk
You’ll find dishes such as Medhu Vadai, fried savoury doughnuts made of urid dal and onions, Sev Topped Papdi Chat - a baked potato smashed and layered with onions and chutney and served with Sev (crunchy noodles) and “Quality has to be a priority - our curries have different flavours and we do not use the same base - we cook every curry differently. We also mention the spices to customers and cook it based on how they like the dish,” says Cheedella. “We are only open from 5pm every day and our chefs cook fresh from 12 daily. We also try not to cook too much to minimise our waste and our procedure for storage and cleanliness goes above and beyond [the restaurant has a five-star hygiene rating].”
Catering for the masses
combined my love for Indian food with my background, having extensive experience of customer service and working with a range of suppliers.”
North and south At first glance the location - on a busy dual carriageway and a stone’s throw from Gants Hill tube station on London’s Central Line is nothing special. But the restaurant does stand out among the other businesses occupying the same strip - the name is bold and bright and the interior is modern with an inviting layout. A wooden floor, tables nicely spread out with no tablecloths and some interesting artwork on the walls, including a colourful portrayal of spices on spoons, and an image of ‘Kathakali’ - a dance drama from the south Indian state of Kerala, known for its elaborate make-up and costumes, add to the Part of the restaurant’s appeal lies in the range of food available. It has street food starters and showcases both north and south indian cuisine, including dosas (a thin batter-based dish originating from South India, and made mostly from lentils and rice) and idlis, a type of savoury rice cake. “With our street food starters, we are providing dishes that are different from other restaurants, and cooking something that reminds me of back home,” says Cheedella. “The dosas are really authentic - there is a lot of mixing required to perfect them and it’s quite a skill to make them.”
RESTAURANT REVIEW 39www.currylife.uk
Counting the cost As well as the challenges of opening a restaurant at the height of the pandemic, Indian Aroma is facing a similar situation to many other hospitality providers - rising energy costs and the prices of ingredients going through the roof. Cheedella has planned for this too, having changed the kitchen equipment to reduce his energy bills (the kitchen uses more energy-efficient kitchen burners) and shopping locally at markets to try and secure the best food rates. The eventual plan is to have a centralised kitchen that can provide food Dedicated staff at Indian Aroma
Kothu Parotta, a popular south Indian street food of layered bread, alongside Testament to the success of this business is that many of the requests come from word-of-mouth, with Cheedella saying they manage around four to five events a week of varying sizes. The business has also catered for Bollywood films shooting in the local area. Cheedella believes it is easier to run the catering side compared to the restaurant, as you know more precise details such as the menu and number ofalthoughguests,hesays it is important to ensure you have enough “Wefood.never run short of food as that is the number one complaint customers will have with catered events,” he says. We worked very hard to make changes to the previous restaurant that was here too - revamping the menu, the interior and also the packaging. Our takeaway containers are made from eco-friendly material - all of this has really enhanced the business.”
Indian
www.indianaroma.co.uk RESTAURANT REVIEW 40 www.currylife.uk
“Third-party platforms do eat into my profits but it brings in new business and I don’t have to worry about the logistics,” acknowledges Cheedella. “We do our deliveries too as people can order via the phone or through our website.
for the catering arm, takeaways and for delivery to potential, future branches and Cheedella is currently looking for a suitable site. At present, trade at Indian Aroma is split 60% dine-in and 40% takeaways, and the restaurant uses platforms such as JustEat, Deliveroo and UberEats alongside its own drivers.
33
Gants
Delivering on time is key.” Social influence Cheedella is all too aware of the difference that good customer service can make to any business and is keen to continue exploiting social media to reach out to new customers and as a way of informing existing ones about restaurant “Weupdates.use Facebook and Instagram now and this really picked up during the Covid pandemic as it was the easiest way to reach people - previously you’d see many restaurants using leaflets but it’s not worth doing that anymore,” he Withsays. Cheedella placing such an emphasis on authentic tastes, the attitude of his chefs is all-important too. At present there are four chefs, three front-of-house staff and one manager at Indian Aroma. Recruitment has not been so much of a challenge as Cheedella has a sponsorship licence to bring chefs from India - while this can be a more expensive route, he believes it is worth it. He has also had many students working front-of-house and while this means a regular turnover of staff, everyone receives a high level of training, regardless of how long they are working there. Having tasted the popular and very spicy Chicken Biryani, it’s easy to see Indian Aroma’s winning formula: good service, attention to detail and delicious food. All of which will stand Cheedella in good stead for his next venture - another restaurant in the affluent neighbourhood of Locksbottom in south-east London. It will have a similar concept to Indian Aroma in all but name; this one will be called The Copper Bowl and Chedella plans to open in October. As if his plate wasn’t full enough already, he also has in mind a chain of takeaways called Indian Aroma Express and is looking to expand his mobile catering business to cover “We’vefestivals.hadgreat consumer feedback and it’s this that continues to motivate me,” he says. “And seeing diners enjoy the food is a real bonus. I like a bit of a challenge. I may only have been involved in this industry for two years but it all started because I thought I could do better than what was available. Now it’s a case of not just keeping up but exceeding the standards.” Aroma Woodford Avenue Hill, IG2 6UF
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According to Renton’s book, the British took a long time to get used to chilli and in the US, the fruit is still usually called the ‘chilli pepper’, to distinguish it from the bell pepper used in salads. Apart from specially grown hybrids, the world's hottest chilies are the crumpled-looking fruits called Scotch bonnets, which come originally from Jamaica and elsewhere in the Caribbean. The book also describes how cayenne pepper is nowadays simply ground dried hot chillies, though in the seventeenth century, it meant a specific type of chilli from what is now French Guiana. “It's genuinely distinctly hotter than standard supermarket chilli powder,” says Renton. “Paprika is made from bell peppers from the same family as chilli. The hotter it is, the more seeds have been used. It was used in Hungary as early as 1569 and paprika remains a defining feature of Hungarian cuisine.”
FEATURE 42 www.currylife.uk
THE HEAT TURN UP Chillies are a healthforbetheyoftheenhancingascuisine;ofstapleIndianwellastasteacurry,cangoodyourtoo
The humble chilli has a reputation for improving your health in several ways, according to various surveys. It can help you run faster; as well as lowering the risk of developing cardio-vascular disease. In 13 Foods that Shape the World, author Alex Renton describes how chilli spread across the world in the sixteenth and seventeenth centuries, and was the go-to substitute for pepper. “There’s speculation about how the fruit got to Central Europe - it's thought that Muslim traders brought it to Budapest from the East,” Renton writes in the book. “It was an extraordinary and speedy journey. Chilli travelled from Central America with Columbus back to Spain. Then it voyaged to India with the Portuguese traders and then back to Central Europe, all in less than 70 years. It is a testament if anything to just how valued the fruit is.”
The book also references how there is a lot of competition to produce the hottest chilli of all. “A measurement system known as Scoville Heat Units (SHU) was developed to put a rating to contenders,” the book outlines. “Wilbur Scoville, a US scientist, devised his quasi-scientific testing regime using trained tasters in 1912. It takes a specific weight of chilli material, dissolves it in alcohol and then works
WHY CHILLIES CAN BE GOOD FOR YOU out how much sugared water is needed to dilute the liquid to the point that no piquancy can be detected. The higher SHU, the hotter the chilli.” Chilli choice Food writer and cookery teacher Torie True is the author of Chilli and Mint: Indian Home Cooking from A British Kitchen, which features many dishes incorporating chilli and spice including some unusual ones, with desserts such as Chilli and Mint Choc Chip Ice Cream, Strawberry and Black Pepper Kulfi, Tropical Pavlova with Cardamom Cream and Chocolate, and Chilli and Cinnamon Fondants.
Vitamin D: chillies contain such high levels of vitamin D that some athletes swear by consuming chillies before training in order to prevent injury.
of True’s favourite recipes that incorporate chillies include Opium Chicken, a nod to Bengal’s past, which was a hub for opium production in the 19th century. Poppy seeds found their way into the local cuisine and the dish features 'posto' - 'white poppy seeds' - paste with succulent chicken and fresh green chillies. Keralan Cabbage Thoran incorporates both dried red chillies and fresh green chillies, transforming the humble white round cabbage. Health benefits True believes that eating chillies regularly is beneficial to health and helps keep colds at bay. They contain vitamins, particularly A & C, which are powerful for boosting immunity and fibre, as well as minerals such as potassium and a compound called 'capsaicin' - this is the substance that makes you feel the heat. A curry often warms you up as the chillies raise metabolic rates.
Vitamin C: chillies contain more vitamin C than oranges, with the highest levels being found in ripe red chillies.
Potassium: chillies are high in potassium, with green varieties containing even more than red. Potassium helps us to maintain regular levels of fluid in our blood cells.
According to Rufus Cavendish, author of The Little Book of Chillies, released this September by Summersdale Publishers, research has also shown that chillies can help to protect your stomach lining, although that might not be your first thought after a particularly hot curry! In the days before medicine and refrigeration, chillies were particularly useful due to their ability to repel microbes. As Cavendish points out, chillies were a godsend, especially in the tropics where food was susceptible to bacteria and swift spoiling, as they can kill up to 75 per cent of these nasties. And what about the use of chillies in medicine?
Vitamin A: dried chillies are rich in vitamin A (containing more than carrots), which we require to maintain healthy tissues of the gastrointestinal, reproductive and respiratory tracts.
“Chillies are so versatile that most days I will incorporate chillies in my cooking,” she says. “If I am cooking Indian food I often use fresh (or frozen - cook them straight from frozen) green chillies which are slightly larger than the birds-eye variety, that offer a little heat, but which are not too overpowering for the overall dish.” “I also use Kashmiri chilli powder, which gives curries a deep red colour but only a little heat - it is the perfect chilli powder for curries,” she Somesays.
Calcium: within the humble chilli you’ll also find calcium, a mineral which allows us to maintain healthy bones and teeth, and which plays a role in heart and nerve functions, blood clotting and muscle contraction.
Beta-carotene: hot peppers are rich in betacarotene, which converts to vitamin A in the body.
Antioxidants: cultures in which chillies feature heavily have lower rates of cancer, heart disease and diabetes, thanks to the humble chilli’s antioxidants.
“Creams, balms and patches containing capsaicin and cayenne are sold in natural health settings, designed to warm the muscles and ease aches and pains,” Cavendish says in the book. “Capsaicin cream has been found to be effective at reducing arthritic pain, as well as muscle strains, sprains and even migraines. These creams work by affecting the neurotransmitter that alerts the brain to any discomfort, reducing the perception of the pain.”
FEATURE 43www.currylife.uk
SAFE SOUND J4 Security provides security services for high-profile events, many involving the Bangladeshi community Jewel Choudhury ENTREPRENEUR PROFILE
The firm has run security for a number of high-profile gatherings for the Bangladesh High Commission and has also helped manage industry events such as the Curry Life Awards. It has also provided close protection for political figures, foreign delegations and heads of Choudhurystate.has more than 16 years experience in the industry, having been interested in the security sector from his days working as a doorman. He is responsible not only for the day-to-day company operations, but also ensures clients’ requirements are met. J4 Security is regulated by the Security Industry Authority and also has partnerships with the Metropolitan Police and Crimestoppers.
ENTREPRENEUR PROFILE 45www.currylife.uk
J4 Security’s services range from close protection - for example, at events attended by the President of Congo and the President of Somaliland when they visited the UK, and more recently at an event in the capital last year, in the presence of the Bangladesh Prime Minister, Sheikh Hasina, and a number of other dignitaries and MPs.
Jewel Choudhury is the founder and chairman of J4 Security, which provides security services for a range of events and venues, from five-star hotels to construction sites and community events, to major national and international gatherings. These have included the London 2012 Olympics, and events at hotel groups including the Radisson and Grafton properties and the iconic Savoy Hotel. One of his latest clients is the Londoner Hotel in Leicester Square, one of London’s most hotly-anticipated hotel openings, which welcomed guests from last OtherSeptember.venueswhere the firm has provided services such as door supervision, crowd control and overall security for the safety of organisers and their guests include the House of Lords, Westminster City Hall and Canary Wharf Crossrail. J4 Security is also experienced in the close protection of music, film and sporting stars, for persons including the chairman of West Ham United Football Club, former world boxing champions and Hollywood and Bollywood stars.
Choudhury helped provide security for thi s event as part of his work for the Bangladesh High Commission. At present, his business has around 20 permanent staff, but he can call on several hundred other staff if necessary to support bigger events or for more complex security arrangements.
Thinking outside the box
“I built up my current list of clients from existing business contacts from my time as a doorman”, says Choudhury. “For the London Olympics, I handled the security for the major cycling events in the velodrome, responsible for a large team. We were able to take this opportunity as a major security firm that won the contract to provide security staff for Olympic events, was unable to supply enough personnel. It was really quite a unique and special experience, working for a once-in-a lifetime event like the Olympics and we were able to supply local staff from around Tower Hamlets. It gave us the chance to show the best of the company and do something for London.”
Jewel Choudhury with security personnel
During Covid and with the ban on events, the core part of his business ground to a halt. Choudhury looked for other opportunities, which included providing security to those places that were allowed to stay open, such as supermarkets.
“I was struggling but at the same time I did not give up and tried to think of places that might need help,” he said. “For example, supermarkets were pretty busy as everyone was trying to get supplies and there were shortages with some items. Some of my staff worked at supermarkets and we also supported charities which were busy helping those most in need during the Choudhurypandemic.”
ENTREPRENEUR PROFILE 46 www.currylife.uk
Friday prayers so people could gather safely without fear. I was happy to help protect the Muslim community and I would do the same for other communities too - Christian, Jewish, any other faiths.”
Speaking to the Metro newspaper at the time, Choudhury was quoted as saying: “We should work together as a community and as a country after something like this. I was worried about the response at first, but people were so happy. When you saw people’s faces, they had so much confidence as they were going inside and that made me really feel good. When people saw security they were coming up and shaking their hands. If I could, I would go across the UK and do this for mosques, temples and churches.’
Post-pandemic, Choudhury says his business is busier than ever and he is looking forward to getting back to what he does best - helping others and providing security for spaces, events and people, ensuring he delivers the best possible customer service and security.
J4 SECURITY Secure 27 UK LTD Unit 333, Stratford Workshops LONDON E15 2SP Tel: 020 7965 7388 Email: www.j4security.co.uk/info@j4security.co.uk
adds that his firm also helped many people among the Bangladeshi community who were suffering from conditions such as high blood pressure and diabetes, which made it more risky for them to venture outside at the height of the Covid-19 pandemic . “They weren’t able to go out and buy medicine and for others, such as the more elderly, they did not have family members close by,” he explains. “I know many who suffered among our community so being able to support them in any way possible - doing their grocery shopping for example, was a good thing.” Local hero Choudhury has also helped the community in the past. Back in March 2019, following the mass shooting in a terrorist attack on two mosques in Christchurch in New Zealand, J4 Security provided security free of charge for the Baitul Aman Mosque in Bethnal Green, London during Friday “Atprayers.thetime of the attacks, it was Ramadan but people were too scared to go to the mosque to pray,” he says. “I wanted to help reassure them so we offered free security services for
People business For a business that works with such high-profile people and a number of prestigious venues and events, background checks on staff are vital. People are the driving force behind the success of the company and Choudhury only hires vetted experts with proven backgrounds and strong personal qualities. Many of his security staff are ex-police officers or exmilitary personnel and many have been with the firm for several years. “It can take time to do the necessary checks but it’s all about being able to trust the people I hire,” says Choudhury. “There’s no room for mistakes in this line of business.”
The Namaste restaurant in Highgate, London hosted an event marking the work from the last three decades of charity Sreepur Village in Bangladesh.
Event effortsBangladeshhighlightscharity
A number of councils are already putting these requests into place, such as Gateshead Council which has ordered new takeaways to provide litter bins for customers. Levelling Up Secretary Greg Clark said: “We are empowering councils to make sure new takeaway food businesses are doing their bit to stop rubbish littering our high streets. It is just one of the many ways we are improving the environment and making sure we can all take pride in the local communities we call home.”
Above guest at the event and below Tulip Siddiq MP.
Takeaways to face new litter rules
The charity was founded by Pat Kerr, an ex-British Airways crew member, and is the only charity in Bangladesh that offers a safe haven and livelihood training to single mothers and their children. Over the years, it has helped transform lives and become known for empowering mothers and children. Sabbir Karim, owner and head chef of Namaste, has been a long-term supporter of the charity and has been a trustee for the last five years. He is also a fellow British Airways cabin crew member.
N EWS
The government has released new guidance to ensure takeaway food businesses play their part in cleaning up high streets. The guidance will give councils clear and consistent advice on what rules they can enforce when new takeaways open, such as ensuring they install more bins and anti-litter signs around shops or have staff members pick up litter regularly. Failing to adhere to these rules could result in financial penalties.
The event took place on 12 July and was attended by Kerr, alongside local MP Tulip Siddiq, Cllr Abdul Hye OBE, Mayor of Camden Cllr Nasim Ali OBE, and a representative from the Bangladesh High Commission in London. Karim also hosted events to mark the charity's 25th and 30th anniversaries, both of which raised a significant amount of funds for women in the Sreepur village.
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“The hospitality industry is in my genes,” says Shelim. “Back home, my father was a businessman and he would always invite people over to the house and prepare a big feast for them around occasions such as
Pride of Asia provides a range of catering services and a dedicated venue for events Hassan Shelim
Wazid Hassan Shelim opened Pride of Asia restaurant back in 1995, in Mile End in east London. He has since transformed the business into a catering service, named after the restaurant, having spotted a gap in the market - namely an increased demand for an Indian food-themed catered service for events.
ENTREPRENEUR PROFILE Wazid
FOR THE MASSES
There are two event spaces which, taken together, can accommodate up to 900 people for a host of events, ranging from birthday celebrations to weddings and graduation ceremonies. “It was run down at the time and I restored it to how it was previously,” says Shelim. “Chadwell Heath has good connections by bus and train and it borders the boroughs of Barking and Dagenham and Redbridge
It’s this passion for food and an in-depth knowledge of how to cater to groups of people that Shelim replicated when he came to the UK from Bangladesh. At the time he opened Pride of Asia, there was very little competition in the area for Indian cuisine and the restaurant's location, close to Queen Mary University of London, where many student doctors train, ensured he had a steady stream of customers, and often big groups of diners too.
Pride of place
harvest celebrations. I grew up surrounded by a love of food, cooking and entertaining people.”
Today, Pride of Asia’s services include catering for Asian weddings and special events, providing authentic and classic Pakistani, Bengali and Indian dishes. It offers bespoke wedding packages as well as catering for corporate hospitality events and charity dinners. It has provided the menu for the Curry Life Awards in the past and also designed the three-course menu that was served at Curry Life Media’s Culinary Workshop held in June. The caterer is also on the preferred caterer list of a number of five-star hotels, including Hilton Park Lane, the Hilton London Metropole and Guoman Hotels. Shelim recalls challenges from the early days of the business, when the majority of catered events used disposable plates rather than crockery, and waiter service was non-existent. “We were the first Bangladesh caterers to change that and had to do it the hard way; there was no Google at the time, people found us through the Yellow Pages or by word of mouth,” he says. “We changed food concepts, offering different Indian dishes such as tandoor chicken, samosas, tikka. Of course, these were all available but they had not previously been served at events.”
Many of Pride of Asia’s events are hosted at the Mayfair Venue in Chadwell Heath, a building which Shelim leased in 2015 and then renovated. The venue originally opened in 1934 as the Embassy Cinema, which also featured theatre and live shows alongside a ballroom.
ENTREPRENEUR PROFILE 49www.currylife.uk
There's also the M25 and M11 nearby." These connections have improved even more in the last few months, as Chadwell Heath is one of the stations on the newly-opened Elizabeth Line.
ENTREPRENEUR PROFILE 50 www.currylife.uk
"Customers benefit from a personalised approach and we also reflect the latest food trends," says Shelim. "We've changed the menu to offer healthier, vegetable-based dishes and our style of cooking has changed as we've cut down on ghee and are using alternatives. We also put a stop to food colouring a long time ago, and in making all these changes, we've never compromised on taste."
Spoilt for choice
Guests can opt for tailormade, menus,personaliseddependingon their requirements and the type of event, with the main theme being Asian Fusion cuisine. Dishes can be served canapéstyle, as starters and full courses. The extensive menu features vegetarian and meat options, including canapés such as Cocktail Paneer Samosas, Smoked Salmon, Biryany with Horseradish Sauce, Cocktail Masala Fish and Lamb Puff Pastry. For starters, guests can try Mogo Chips (deep fried cassava served crispy with seasoning), Samosa Chaat, Harayali Paneer Tikka (Indian Cheese marinated in spinach and yoghurt, cooked in a tandoor) and Tandoor Lamb Chops. Examples of main courses include Desi Chicken Korma (slow cooked on the bone chicken in a traditional masala sauce) and Kofta Palak (lamb meat balls cooked with fresh spinach).
During the first few months of the Covid-19 pandemic, Shelim prepared thousands of free meals for NHS staff at the Mayfair Venue, making use of the industrial kitchen. He partnered with local branches of McDonald’s to supply meals to hospitals and care homes and to key workers.
ENTREPRENEUR PROFILE 51www.currylife.uk
“We provide meals for around 400 people once a year and have done this over the last decade,’ he says. “It’s our way of supporting people who may need a boost and some prisoners are very much on their own.”
Shelim’s community endeavours led to friends nominating him for the Queen’s Birthday Honours in 2021 and he received the British Empire Medal. In an article in the East London Advertiser, Shelim remarked: "God gave me good health to earn a good living. You need to pay back to society, so I helped needy people during the pandemic."
“I saw NHS staff working so hard and couldn’t sit by and do nothing,” he recalls. “We looked at ways we could help, cooking and delivering meals for staff. We also offered to cook and deliver meals for those who lived alone or who were in quarantine, as well as for those in care homes.”
Support network
Pride of Asia Mayfair 1078-1082,VenueHigh Road Romford RM6 4BD Tel: 020 3583 5520
Changing times Business is picking up again post-pandemic but Shelim admits group sizes are not what they used to be. Having regularly catered for groups of between 600 to 700 a couple of years ago, post-pandemic, it’s more usual to find Mayfair Venue catering for around 200-300 people. “It’s been really challenging with the numbers, the higher prices for food, we have to pass some of these costs onto customers,” he says. “But the soaring cost of our utility bill is what has hurt us the Despitemost.”worrying times ahead, Shelim is never one to rest and stil gets a buzz from entertaining big groups. “I love my job every day, I can’t stand still,” he says. “Having seen both sides, I much prefer working in catering to running a restaurant. In the latter, you are serving say between 30 to 40 people, and when it comes to catering, it’s at least a hundred. Receiving compliments and word-of-mouth keeps me engaged and continues to inspire me.”
For the last ten years, he has also been providing meals to prisoners at Wormwood Scrubs Prison in west London and he also set up charitable girls’ schools and colleges in villages in Bangladesh and Pakistan.
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Serves Preparation:one 10 minutes Cooking time: around 12 minutes
Ingredients 250g Duck breast Salt as per your taste 2 tsp butter 1 tsp turmeric 5 spice mix (mustard, fennel, cumin, fenugreek and nigella seeds 1 tsp black pepper powder 2 tsp lemon juice, plus a squeeze 50g ginger and garlic paste 1 tbsp coconut oil 4 curry leaves 2 dry red chillies, halved and deseeded Half an onion and tomato finely sliced 1 tsp cracked black pepper 100g coconut milk ½ small bunch coriander, leaves only Half a red bell pepper, chopped This is a south Indian speciality, featuring roasted duck breast simmered with caramelised onions, tomato and red peppers and served in a fresh, smooth coconut sauce.
Chef’s Tip: Dakshin Duck goes well with steamed basmati rice and paratha.
RECIPE
shortlisted
the delicious
The Curry Life Awards 2022 is taking place in October and recognises those chefs, restaurants and takeaways that have made an outstanding contribution to the industry. Chefs from two of the shortlisted restaurants share their favourite recipes ahead of the event.
DAKSHIN DUCK
Method Marinate the duck breast with oil, salt, turmeric powder, black pepper powder, lemon juice and ginger-garlic paste. Roast in the oven until it is half cooked. Heat the coconut oil in a pan and add the 5 spice mix, curry leaves, dry red chilli and onion. Cook until the onion turns brown, then add the turmeric, the chopped bell pepper and chopped tomato and stir well. Then add coconut milk and butter. Cook for one minute, slice the duck breast into three to four slices and add to the sauce. Cook on a slow flame for a few minutes till the sauce consistency is thick. Serve the dish sprinkled with the curry leaves and cream.
Dakshin Duck and Chicken Momos are just two of recipes from restaurants at this year’s Curry Life Awards
CHICKEN MOMOS by Chef Sanjog Gaire Darshan Nepal restaurant Cannock, West Midlands
Ingredients 500g of minced chicken thigh 2 grated onions Some finely chopped coriander 2 tbsp of ginger and garlic paste each Half a tbsp of cumin and
powder 2 tbsp of grated chilli 2 tbsp of vegetable oil 2 tbsp of salt 1 kg of flour RECIPE 53www.currylife.uk
The wrappers
Among the different varieties of Nepalese food, momo is one of the most popular items. In fact, momos are so popular in Nepal that almost every restaurant offers it on their menus. It’s now becoming increasingly popular in countries like the UK, Australia and USA. A momo is a dumpling made from all-purpose flour and filled with either meat or vegetables. There are three steps to making momos: you will first need to prepare fillings, then the wrappers and finally cook them.
Making wrappers is easier than making the fillings or even the cooking part and it’s fun too! Put the flour into a bowl and add water a little at a time to the flour to make dough. Knead the dough for a few more minutes, this makes the dough easier to use. Pinch off a bit of the dough (the amount depends on how big you want the wrapper to be). Using a rolling pin, roll the dough out as thinly as possible into circular shapes (don’t make them too thin or too thick), the size of a small glass. Cooking the momos Put around one tablespoon of the filling into the centre of the wrapper. Pinch one edge of the wrapper to the other edge then twist it. Keep doing this until the filling is covered (make sure the wrapper fully covers the filling otherwise the momos may break when steamed). When cooking, ensure the momos are placed in such a way so that they don’t touch each other. Steam for 15-20mins. After steaming, your momos are now ready to be served. coriander
Method The fillings Add two grated onions to the minced chicken. To enhance the flavor of the filling add the salt, and the grated chilli. You can add a bit more if you want the momos to be spicy. Follow with the ginger and garlic paste, the coriander and cumin powder. Mix the spices with the chicken. Add vegetable oil and mix it again. The oil prevents the filling from getting too dry. Add finely chopped coriander and mix together well.
By Maria Fernandes
There is no requirement to advertise a position providing an employer can demonstrate if required to do so that the position is genuine and not an attempt to circumvent the immigration regulations. It is important for an employer to record and retain clear evidence for appointing a skilled worker.
Obtaining staff however is predicated on holding and maintaining a sponsor licence. The licence itself comes with additional duties and responsibilities and checks. The system is managed through a sponsorship management system. Whilst this certainly carries more responsibility towards its migrant staff, the management is not onerous.
There are compliance visits to assess compliance with the system and these can be announced or unannounced.
It is worth pointing out that ALL employers, regardless of whether or not they hold a licence, are required to strictly observe the prescribed right to work checks to avoid incurring a civil penalty. In a previous article the details were set out. However, in brief, employers must do one of the following before the employee starts employment: A manual right to work check. This follows prescribed steps to take to check, copy and retain documents. A right to work check using Identity
@ A GLANCE A guide to the latest immigration rules 54 www.currylife.uk
Right to work checks
Legal Matters
Immigration for the hospitality industry has changed in many significant ways. The old policy of finding someone suitable from the labour market where possible has been thrown out of the window. Employers can now choose the best candidates, wherever they come
Thefrom.required skill level for a job has been lowered from degree level to ‘RQF Level 3’ or equivalent to an ‘A’ Level qualification. It is important to remember that the job must be at this level. The qualifications of the individual are not relevant. This means more positions that can be filled by skilled migrant staff. The following positions are now available within the hospitality industry. Hotel manager, operations manager (catering), restaurant manager, shop manager (take away food shop), manager (wine bar), event organiser, events manager, hospitality manager, chef, chef-manager, head chef, pastry chef, bar manager, catering manager, floor manager (restaurant), kitchen manager, steward (club).
The curry industry is diverse in size and cuisine and mainly made up of private enterprises. Depending on the size of the business, other positions may also be available in areas such as marketing or information technology. The needs of larger restaurants and hotels are different but broadly these positions are available exclusively within hospitality.
The Employer Checking Service, where an individual has an outstanding application, administrative review or appeal, or if their immigration status requires verification by the Home Office Lower Skilled staff Whilst the immigration rules have relaxed the process for skilled workers, there is no system to bring in lower skilled staff such as waiters, bar staff and kitchen staff. The government has so far rejected the idea of introducing a lower-skilled category similar to that for seasonal workers. It is however still possible for the government to consider placing these jobs on the shortage occupation list. It could help to combat a temporary labour shortage in a lower skilled category. The benefit of a role being on the shortage occupation list is that migrants will be able to apply for a visa even if the job does not meet the wage threshold of £25,600 a year, providing it is higher than £20,480 a year. Just a warning though. Those tempted to bring or use skilled workers with the intention to use them in a lower skilled job should be aware that this could result in them losing their licence as well as incurring a civil Therepenalty.arestill some non-sponsored options available. There are students who can work part-time and even full-time for periods of time, there are those in the graduate route who can work full time without restrictions, and a new category called ‘High Potential Individual’, for those who have degrees from elite universities who will be able to take up any job. The numbers available for the hospitality industry from these routes however is likely to be miniscule.
ADVICE 55www.currylife.uk
Document Validation Technology (IDVT) to complete right to work checks for British and Irish citizens who hold a valid passport (including Irish passport cards). This is a process of obtaining evidence of the prospective employee’s identity, checking that it is valid and belongs to the person who is claiming it.
A Home Office online right to work check; Biometric Residence Card (BRC), Biometric Residence Permit (BRP) holders can only evidence their right to work using the Home Office online service. Employers cannot accept or check a physical BRC or BRP as proof of right to Thework.employee in this case has to generate a “share code” which is valid for 90 days and enables the employer to complete the check.
Employers can now select the best candidate for the job wherever the candidate comes from. This is welcome news for the hospitality industry which has found it hard to secure UK staff, as it can now look further afield. It’s also good news for high-street restaurants, which can boost their business by bringing in staff. Restaurants no longer have to be ‘high-class’ establishments.
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MAGIC BRICKS BANGLADESH Magic Bricks Bangladesh is a property development and real estate business based in Dhaka. As a modern and new generation of Real Estate businesses, it is trying to buy & sell and find credible property development partners for Non-Resident Bangladeshis (NRBs) living and working outside of WeBangladesh.wanttohear from you if you have Bangladesh government-approved residential land in Dhaka Purbachal, Bashundhora and Eastern Housing and are interested in property development. Subject to verification and mutual agreements, Magic Bricks Bangladesh will offer its services for a fixed Wouldfee. you please send your request with details by email only as of the first point of contact? Then the Magic Bricks Bangladesh team will be happy to offer consultation meetings by phone, Zoom or in person. Our email for you to send your initial request: magicbricksbd@gmail.com UniSoft Solutions Ltd. Level One, 46 Hanbury Street, London E1 5JL ,Phone: 020 7377 2627 Email: info@unisoftsolutions.co.uk * Subject to Terms @ Conditions Special Offer £3000 worth of SoftwareFree* We have been providing EPOS system for restaurants, takeaways and cafes for over two decades. Our systems are designed to be user friendly. Less commission Less Hassle More benefit Have your own integrated ONLINE ORDERING SYSTEM 56 www.currylife.uk
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