98 CURRY LIFE

Election under the spotlight

The election of the Bangladesh Caterers Association’s new committee will be held for the first time in 20 years, with a direct vote by its members. Two panels will be contesting the vote, which is taking place on 5 March 2023 

Dishes with a difference

Indian Diner serves up tasty dishes alongside popular entertainment. The Bromley-based restaurant hosts tribute acts and themed music nights twice a week, which is proving to be a hit with diners 

All the fun of the festival

The British Curry Festival, organised by Curry Life Media, took place last month in Dhaka, Bangladesh and finished on a high. This was the 20th anniversary of the Festival, and was the most successful yet in the event’s history.

New year, new resolutions?

With 2023 around the corner, Curry Life looks ahead to what the new year holds, and finds out from curry houses what they are most looking forward to and the ongoing challenges they are facing 

Keeping it in the family

Shezan in Edinburgh is the Ghani family’s showpiece restaurant, which has become a magnet for a broad range of customers, from theatre-goers to tourists. Curry Life catches up with the award-winning restaurant 

Taking tea to a new level

Halda Valley is one of the many tea estates in Bangladesh, with the business producing five types of tea. Curry Life spoke to managing director Shamim Khan to find out how it is making its mark in a competitive industry 

Nellie’s next move

Nellie restaurant in Ormskirk, Lancashire is wowing diners with its street food and fusion dishes. Owner Salique Meah tells Curry Life how he is taking each day as it comes to counter the tough economic outlook 

Editor in Chief

Syed Nahas Pasha pasha@currylife.uk

Editor Syed Belal Ahmed ahmed@currylife.uk

News & Features Editor 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

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

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

CURRY LIFE ISSUE - 98 (Nov.-Dec. 2022)

Price - £4.95 (UK,where sold)

www.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

Reasons to be cheerful?

many people saying they will be significantly reducing the number of times they are eating out. This is painting a rather bleak and depressing picture, and there seems to be little letup in staffing issues too, with staff shortages forcing many restaurants to reduce trading hours or to open only on certain days of the week.

Looking forward to our next British Food Festival

In this issue, we’ve got a special feature on our recent British Food Festival which took place in Dhaka at the end of October. You can find out more about the many activities that took place, the feedback from our partners and some of the delicious recipes that were created on-site. Curry Life Media’s special guest at the Festival was Lord Karan Bilimoria, the founder of Cobra Beer. This trip marked his first-ever visit to Bangladesh and Curry Life documented his packed five-day schedule, which you can find out more about in this issue too.

The festive season may be in full swing but the hospitality industry once again seems to be at the mercy of factors out of its control. The run-up to Christmas is traditionally a bumper time for restaurants and takeaways, but as this issue of Curry Life went to press, hospitality bosses were reporting that rail strikes had led to multiple Christmas party cancellations, comparing the situation to ‘near Omicron level’. This is on top of other pressures that continue to plague the industry, such as the surge in energy prices and the cost of ingredients and pressure on consumer budgets, with

Curry houses may well be questioning reasons to be cheerful this Christmas. But despite these setbacks, it seems many are looking forward to 2023, making plans for the future or making adjustments to deal with other obstacles that may come their way. It’s a sign, once again, of the resilience of the curry industry and it’s encouraging to see some of the ideas restaurants have in mind. We spoke to several curry houses about their outlook for 2023, and restaurant owners spoke about possible expansion, how they are taking each day as it comes and some creative solutions to the ongoing cost of living crisis.

This year’s Festival in Dhaka was the most successful one in the history of the event and we’re looking forward to announcing details of the 2023 one, which will be held in a different location next summer. As always, if you are interested in finding out about this and participating in any of our other flagship events, please write to info@currylife.uk. There are many opportunities to get involved, from our annual Culinary Workshop, to our Curry Life Awards to the British Food Festival. We’re also developing some new events and channels for 2023, and we can’t wait to share further details.

Season's greetings

At Curry Life Media, we’d like to take this opportunity to wish all our readers, supporters and suppliers a very merry Christmas and happy new year, and we thank you for all your support over the year. We are looking forward to working with as many of you as possible in 2023 and to meeting many of you at our various events.

BCA holds new committee vote for first time in two decades

Two panels are going head to head in March next year to contest roles for the Bangladesh Caterers Association’s new committee

The election of the Bangladesh Caterers Association (BCA)’s new committee will be held for the first time in 20 years, with a direct vote by its members. The organisation of British Bangladeshi restaurateurs will hold its election on 5 March 2023, with two panels contesting the vote.

One group is led by Oli Khan MBE as a presidential candidate, with Mithu Chowdhury as Secretary General and Tipu Rahman as Treasurer. The other group sees SR Bipul put forward as President, with Helal Malik as Secretary and Saiful Alam as Treasurer.

The previous BCA election was held on 7 September 2003, with only 121 members. Mahmadur Rashid became President, and Ashraf Uddin was elected as Secretary General. After nearly two decades, BCA members can now participate in direct voting, which has garnered enthusiasm among members.

At present, the member numbers of the organisation stand at around five hundred. Supporters of each of the two panels have started election campaigns and are travelling nationwide to sign up more new members. The recruitment process will continue until 24 January 2023.

The current President of the BCA, M A Munim OBE, told Curry Life: "I am determined to launch a fully

democratic process and deliver a free and fair election. A three-member Election Commission has already been constituted, and Chief Election Commissioner is Mahmud Hasan MBE; Aziz Chowdhury and Mohammad Belayet Hossain are the other two election commissioners."

MA Munim said that BCA members could vote for the candidate of their choice either by panel-based voting or directly. He sought the cooperation of the two panels, all candidates, members

and especially the National Executive Council (NEC) for a fair election process.

There are 129 BCA posts up for grabs. Among them are six crucial positions, including President, Secretary and Treasurer, who play a unique role in the organisation's day-to-day work. Alongside these there are 15 senior vice president and 17 vice president roles, two deputy secretaries, two junior chief treasurers, one organising and two deputy posts. There is also a marketing and one single assistant post, one membership secretary and two deputies, a press and publication post, alongside the other positions.

A total of 73 NEC members will also be voted for at this election. Both candidate groups can put forward up to 129 candidates individually, with nomination fees ranging from £400 to a maximum of £1800. Sources close to the situation said that BCA and NEC's meeting decided that the election and AGM will be held on March 5,2023, from 10 am to 5 pm.

The deadline for general membership submission is 24 January; the NEC approval date is 6 February , the nomination submission date is 20 February, and the withdrawal date is 23 February. Sources also said the BCA's regular membership fee is £75 for one year and £100 for two years.

Oli Khan’s Manifesto: ‘A Vision to Excel and to Succeed’

Lobbying initiatives:

Addressing VAT, business relief, council tax and business rates, the cost of living/energy crisis

 Lobby and create pressure on HMRC to increase flat rate VAT threshold from £150k to £250k, to benefit the majority of caterers. Lobby for more business relief and tackle excessive tax burdens, as well as actively lobby the government for extra financial support.

Membership involvement and support: staffing, innovation and technology

 While the government has reviewed its occupation shortage list, the BCA still needs to tackle staff retention. This pledge will also support BCA members on their technology investments, to ensure high levels of efficiency and customer loyalty and it also aims to create a platform where female members’ efforts will also be recognised. The manifesto also sets out strengthening relationships with key suppliers of raw materials, goods and

services, to increase cost savings and bulk buying arrangements.

Training initiatives

 Implement training schemes in the UK to create skilled staff, and seek government funding for this. Host regular workshops and seminars regionally with experts, and make concerted efforts to attract the younger generation. Address climate and sustainability issues to ensure businesses are conscious of the environmental impact and also of consumer expectations and behaviour.

BCA media coverage

 Start a quarterly newsletter to update members and highlight industry trends and organise food festivals promoting healthy food options.

BCA Building

 The pledge sets out buying BCA’s building, thereby no longer paying rent to a third party

Establish a BCA Think Tank

 The BCA needs to actively promote young chefs and restaurant/takeaway owners, and involve a new generation of caterers who have a fresh, innovative approach.

BCA Veterans

 Create an arm within BCA to honour caterers who have given a lifetime of service to the industry.

BCA Charity Arm

 Allocate £5 from every member’s fee to the association’s charity wing, the BCA Foundation.

Oli Khan MBE President candidate

Mitu Chowdhury Secretary General

Tipu Rahman Chief Treasurer

Saidur Rahman Bipul’s Manifesto: ‘Let’s Evolve Together’

To build membership and its benefits

 Measures will include creating a national and regional buying group and setting up an online job vacancy forum for business owners, negotiating cost savings and establishing a trade directory.

Create a collective leadership platform

 Putting members first, through regular communication. This will include updates on current news and trends, an inter-generational management system, featuring an advisers/acting committee and a youth council and giving every Secretary a specific role and responsibility, with agreed funds. Evaluation programmes will be devised to assess outcomes.

Build resilience through training and development

 Members will benefit from workshops and seminars with professionals and industry experts and increased awareness of sustainability, alongside a training network.

Collaborate and partnering:

Build strong engagement with stakeholders

 Create round tables with other curry industry associations to work in collaboration on a common goal. Affiliate the BCA with relevant associations within the hospitality sector, such as the Federation of Small Businesses and the Food Standards Agency. Create a chef platform to share knowledge and experience.

Attract the younger generation

 Create a Youth Council for the up and coming generation and nurture their skills. Create a platform for brainstorming ideas and approaches and organise focus groups at a regional level.

Embrace technology

 Focus on the power of social media to drive business, and the benefits of EPOS and investing in kitchen technology and equipment.

Communicate and influence policy making at government level

 Create a pressure group to lobby concerns and issues, and produce a market report to identify needs and gaps.

Take ownership of social and cultural responsibility

 Organise EID reunion and social activities, excursions and trade delegations. Focus on charity foundation and social well being and mental health.

Understanding finance and planning

 Providing support on taxation, managing cash flow and operating costs and understanding business compliance.

S R Bipul President candidate

Helal Malik Secretary General

Saiful Alam Chief Treasurer

A HISTORY OF THE BCA

Today, the BCA has reached a new height in its activities. It is recognised among the mainstream as a professional and active campaigning organisation for caterers. The organisation's engagement with members increased through various events, including an annual awards ceremony. All praise is due to those who have led the organisation over past eras.

BCA members will vote for a new committee for the first time in 20 years, and the enthusiasm among the members is visible. The elected committee started its journey in 2003 with only 121 members, but before that, BCA membership figures were much higher.

The organisation was established on July 3 1960, as the Pakistan Caterers Association. Following the independence of Bangladesh, it was renamed as the Bangladesh Caterers Association. In 1964, the membership of the Caterers Association was 143, and there were about 300 Bangladeshiowned restaurants across the country. The activities of the Caterers Association increased during the 1980s and 1990s when the number of Bangladeshi-owned restaurants grew rapidly.

Although there are various groups in the association, the majority acknowledge that the organisation's activities improved significantly when Mr M A Rahim became President. On October 9, 1999, he died suddenly of a heart attack. After his death, the organisation had different problems related to elections, while disputes over membership eligibility resulted in litigations. In the last twenty years, the BCA has seen further disputes and litigation, including the ownership of their office in Harrow Road in west London.

But the lack of continuity of a democratic process through voting has brought criticism to the BCA. As a result, two other catering organisations emerged during this period. These organisations also lobby the government on various issues facing the catering industry, devising various campaigns, but no joint ventures have been proposed.

The BCA's most significant blow as

an organisation came when a panel boycotted the 2012 elections, alleging membership irregularities. As the polls were not held, the organisation fell into an image crisis. Many frustrated loyal members left the organisation, and BCA leadership failed to keep its members united. The leaders of the boycotting group, the YaforShahanur-Matin panel claimed in a press conference in June 2012, that about 2,500 membership applications were submitted. They also claimed that almost half of the organisation's supporters refrain from participating in elections.

Sources close to the breakaway group told Curry Life they waited about three years for the BCA to welcome them back before they established another organisation.

All the committees of BCA since 2003 are based on consensus, said President M A Munim OBE. Therefore, he thinks this coming election is crucial and hopes to deliver a free and fair election with the help of the NEC. Munim believes that the number of members will also increase this time. A maximum of four partners/directors (subject to relevant documents) from a restaurant or takeaway can become members, and they must also be of Bangladeshi origin.

Both presidential candidates, Oli Khan MBE and S.R. Bipul, believe that the more members there are, the stronger the BCA will be. Since the election was declared, restaurateurs have been enthusiastic about becoming members and are approaching business people to increase organisation membership. Many members have also alleged that leaders become active in reconciliation whenever BCA elections are held. If that happens, their right to vote is lost. Therefore, some members are still determining whether a compromise committee will be formed. 

M A Munim OBE

A gilmpse into the past. Founder members of BCA in 1960

INDIA

The British Curry Festival is going back to India. Once again, Curry Life planned to combine the two countries' flavours. A team of skilled curry craftsmen from the UK will experiment with rich Indian spices to give Britain's most loved dishes a unique twist.

A VIP delegation of top restaurateurs, celebrity chefs, and suppliers sourcing products, talents and services from India will join the festival team to deliver the 'Best of British' from the UK Food Scene on offer.

The festival aims to create a bridge between the two countries to unite cultures whilst supporting and inspiring people in times of post covid recovery. Excellent opportunity for Indian Companies to connect with the UK Curry Market.

Participants and sponsors aim to build genuine connections through innovation; please contact for further details: Syed Ahmed at 07956 439458 or Syed Pasha at 07956 588777.

Email: info@currylife.uk

Supported by: Curry Life, Cobra Beer, Unisoft, Travel Links www.currylife.uk

Dilchad marks 60-year anniversary with celebratory event

Dilchad restaurant in Widegate Street, east London recently celebrated 60 years in business.

The current restaurant management team organised a small celebration with local Bengali journalists on December 6. Dilchad was established in 1962 by Abdul Matlib Chowdhury, an immigrant who came to the UK in the 1950s and it is still managed by the third generation of the founding family.

The event was celebrated with the cutting of a cake by Shafikur Rahman Chowdhury, son of the founder who currently resides in Bangladesh.

Former Tower Hamlets councillor Akikur Rahman also attended and shared his experience of working at Dilchad in the late 1960s.

Dilchad also served as a meeting place during the movement for independence in Bangladesh, with

many heated conversations taking place and important decisions made in a venue nearly 5,000 miles from where the action took place. The Father of the nation and founder of Bangladesh, Bangabandhu Sheikh Mujibur Rahman, visited Dilchad. His daughter, Sheikh Hasina, the current prime minister of Bangladesh, also visited the restaurant many times when she was the opposition leader. 

A FESTIVAL TO ABOUT SH UT

Chefs returned to the UK from the most successful British Curry Festival ever

The British Curry Festival, organised by Curry Life Media, took place in October in Dhaka, Bangladesh and finished on a high. It was the 20th anniversary of the Festival and was the most successful yet in the event’s history.

Dominic Chapman Syed Zohorul Islam Jafor Solim Uddin Jamal Uddin Ahmed Utpal Kumar Mondal Malay Kumar Halder

Entrance of British Curry Festival at Hotel InterContinental, Dhaka

It featured a gala dinner in Dhaka attended by more than 500 guests, including politicians, dignitaries, food experts and journalists. State Minister of Civil Aviation and Tourism Mr. Md Mahbub Ali MP welcomed the chefs and delegates, as well as Lord Karan Bilimoria, Curry Life Media’s special guest and long-time supporter. Lord Bilimoria, the founder of Cobra Beer, travelled with the festival team to Bangladesh, and was visiting the country for the very first time.

The British High Commission also helped to brand and market the event. The festival and promotion of British Curry was so successful that Curry Life is already researching potential destinations for next year’s festival, with a view to hosting it before October 2023.

Stellar line-up

Participating chefs included Michelinstarred Dominic Chapman, owner of The Beehive in White Waltham and The Crown in Burchetts Green and chefs Jamal Uddin Ahmed from Shozna in Rochester, Kent, Syed Zohorul Islam from The Capital in Durham and Jafor Solim Uddin from Maidenhead’s The Fat Buddha.

Over the course of the event, they were joined by two other chefs who travelled from Kolkata in India - Utpal Kumar Mondal and Malay Kumar Halder, who have previously participated in various British Curry Festivals in the past in the UK, Europe and India alongside the Curry Life chef teams.

This year’s Festival was a sell-out, with many diners enjoying the food over the six days of the event. Hosted at the InterContinental Dhaka, it was supported by City Bank, alongside Halda Valley, Cobra Beer, Unisoft and Travel Link Worldwide.

Return to Dhaka

A press conference, hosted on 19 October, welcomed participants to Dhaka. It was attended by Atiqur

Chef Dominic Chapman

Jamal Uddin Ahmed , Utpal Kumar Mondal, Syed Zohorul Islam, Malay Kumar Halder, Jafor Solim Uddin

Chef Jafor Solim Uddin

Rahman, managing director of Bangladesh Services Limited, Sheikh Mohammad Maroof, additional managing director, City Bank, Lord Bilimoria, Frances Jacks, director of communications at the British High Commission in Dhaka, Ashwani Nayar, general manager of InterContinental Dhaka, Syed Nahas Pasha, editor-in-chief of Curry Life and Syed Belal Ahmed, Festival founder and editor of Curry Life.

Syed Belal Ahmed said it was good to be back in Dhaka, referencing how the event had first been hosted at the same location in 2002, when it was then known as the Sheraton Dhaka. He also thanked Lord Bilimoria for his support over the years.

“Chefs are the backbone of our industry in the UK - without good chefs, there is a lack of good curry houses, so British curry is very popular because of our British Bangladeshi chefs,” he said. “Bangladesh has a very strong connection with the British curry industry - that is why we are excited to be back with some of the most creative and experienced British Bangladeshi chefs. It is not only about British Bangladeshi chefs coming from the UK, we also have Bengali chefs from Kolkata and a Michelin-starred chef, Dominic Chapman, who will work with all the chefs here and those from the InterContinental Dhaka. It is an international collaboration.”

The influence of curry

Ashwani Nayar said: “It’s an absolute pleasure to welcome everyone today. When we talk about British curry, it is a cuisine that has been brought to the world in a relatively short space of time, but which has had such a large impact.”

Speaking about the event, British High Commissioner in Dhaka Robert Chatterton Dickson, said: “I’m delighted that traditional British curries are being showcased and celebrated in Bangladesh through the week-long British Curry Festival. Curry houses have been a feature of life in the UK for over 200 years, and curry is now a firm British favourite. The UK curry industry

Chef Dominic with participants at the cooking class sponsored by City Bank.

was led from the start by enterprising Bengalis, and its continued strength is a great symbol of Brit Bangla Bondhon.”

Sheikh Mohammad Marouf added that City Bank was proud to be associated with such an event, while Lord Bilimoria noted that curry's place in the international arena, especially in the United Kingdom, is quite groundbreaking.

He said: “Crossing the barriers of culture and tradition, curry still survives in its authentic form. The UK curry industry currently contributes around £4 billion to the economy. Not only that, curry is now a part of British culture. In view of the various complex situations including the Covid epidemic, the importance of this year's British Curry Festival is more so than at any other time, because this event shows the strength of the curry industry and its ability to survive in the face of adversity. It is a great honour for me to be part of this event as a guest.”

Culinary journey

A gala dinner took place on 20th October for close to 500 guests, who enjoyed a range of speeches, entertainment and food, with the Festival chefs giving guests a taste of what to expect during the Festival. The menu, specially created for the evening, included appetisers such as tomato and mozzarella bruschetta, onion bhaji, honey-glazed mustard prawn tikka and oregano chicken tikka. The main courses featured Naga fish balti, British chicken tikka masala, chicken biryani, shatkora

Front row: Shamim Khan of Halda Valley, Syed Belal Ahmed, Sheikh Mohammed Maroof of City Bank, Lord Karan Bilimoria, Managing Director of Bangladesh Services Limited Atiqur Rahman, Head of Media and Communications at the British High Commission of Bangladesh Frances Jacks and Syed Nahas Pasha. Back row: Shamsul Islam, Shahidus Sadeque, General Manager of InterContinental Dhaka Ashwani Nayar, Rezwan Maruf, Emdadul Hoque Tipu, Chef Jamal, Chef Zohorul, Chef Jafor, Chef Utpal and Chef Asad from IC Dhaka.

British Deputy High Commissioner Javed Patel attended the opening with his team.

Sheikh Mohammed Maroof additional managing director City Bank

Guests enjoyed the gala evening mutton curry, shahi paneer, seasonal vegetable dhansak, lauki chana madras, plain and garlic Naan and vegetable raita. For desserts, guests enjoyed strawberry cheesecake, gajor laddo, chocolate caramel cake and fresh fruit.

The Festival opened to the public on 20th October and continued until the 26th October, with diners able to sample a range of British curry dishes and food prepared and overseen by Chapman and the British Bangladeshi chefs. Over the six days, the fare included fish and chips, a tempura station with deep fried fish and vegetables, a traditional Sunday Roast dinner with beef and Yorkshire puddings, roast chicken, shepherd’s pie, fish pie, sausage and mash, bread and butter pudding, Bakewell tart and apple crumble tart, sticky

toffee pudding, lemon meringue pie, almond tart, chocolate tart and panna cotta. British curry dishes featured British chicken tikka masala, quail jhalfrezi, beef chilli masala, tamarind chilli paneer, chicken aloo curry, beef masala, lamb rezala, basil chicken tikka, lamb chana Balti, fish muthi kebab and chicken reshmi kebab.

Live demonstrations

During the Festival, Chapman also hosted a live cooking demonstration, where participants were given recipes and tried their hand at cooking butternut squash soup, mushroom risotto and pesto linguine. Chapman also had the opportunity to visit Karwan Bazar, Bangladesh’s largest wholesale fish, meat and vegetable market.

Syed Nahas Pasha, editor-in-chief

of Curry Life magazine, said that this year’s event in Dhaka was a particularly poignant and important one.

He said: “Curry Life Media Group has been organising the British Curry Festival very successfully for the past two decades, in partnership with hotel groups such as Intercontinental, Hyatt, ITC, Sheraton, Hilton and Taj.

Once again, we were welcomed by InterContinental Dhaka and other partners by our side, and we are very grateful to them. We extend special thanks also to City Bank in Bangladesh on behalf of Curry Life Media Group and to other sponsors including Halda Valley, Cobra Beer, Unisoft and Travel Link.” 

Curry Life editor Syed Belal Ahmed speaking at the festival

Hosting the festival

A view from InterContinental Dhaka

This festival is the eighth one that the InterContinental Dhaka has hosted over the years (the hotel previously hosted them when it was under the Sheraton brand).

The hotel’s general manager Ashwani Nayar said: “Hosting food festivals is important for any hotel, enabling them to showcase culinary creations outside of what the hotel would normally provide. Something new creates a level of excitement for the guests, too. The British Curry Festival can create a real pull, and inviting five curry chefs and a Michelin-starred chef has been a great event for us to host.”

Nayar added that the Festival has helped to set a bar for the hotel and that staff had greatly benefited from the experience too, and that the interactive elements, including the live cooking demonstration, were particular highlights.

“Now we are going to have to raise the bar!”, he said. “Cross-exposure is essential to gather experiences that are not just related to your work, they are very important to help you grow as a person and in your career,” If you want to progress, you need to keep being dynamic.”

Nayar added that another special aspect of hosting this year’s festival

was because it marked the first time a Michelin-starred chef has come to Bangladesh

“Most food festivals I have experienced in Bangladesh and around the world usually feature one chef - at the British Curry Festival, we had six chefs,” he said. “This meant the entire kitchen was exposed to these visiting chefs and had a chance to work with them and understand what they were doing. That has been a fantastic outcome.”

For Shahidus Sadeque, director marketing & business promotion at InterContinental Dhaka, the event was the biggest culinary one in Dhaka this year so far. Sadeque has participated in three other British

Curry Festivals when the event was previously held in Dhaka.

“Food festivals are not a new addition to Dhaka - we have many food festivals here but this one is the most high-profile this year,” he says. “Food is a huge part of our revenue stream and the hotel is renowned for the quality of its food. When they think of good food, they think of InterContinental. People have been very curious to find out what British curry is, some might know what to expect, for others, it will be a discovery. Having a Michelin-starred chef here certainly adds another valuable angle to the event.”

Sadeque added that the feedback has been very positive with people commending the dishes for being tasty and different.

“Some people were not sure what to expect, others know what the concept of British curry is,”he says. “At the end of the day, with four chefs from the UK and two from India, what a display of food we had!”, he says. “This food festival will bring about a lot of change - in culture, food and travel, not only from our part, but from the British chefs too, who have learnt a lot. It’s been a fantastic way to bridge culture between the two countries.” 

Ashwani Nayar general manager

InterContinental Dhaka

British chefs with IC Dhaka chefs

Shahidus Sadeque director, marketing & business promotion InterContinental Dhaka

Learning curve Learning curve

The Festival has been a fascinating experience

“I’ve been a chef for 28 years, and it’s very exciting to have hosted the British Curry Festival. It’s been fascinating looking at the recipes from the visiting chefs - we are familiar with all of the ingredients but the cooking technique is slightly different, such as in the balance of masala spice on dishes and the combination of spices used. The way we finish the food is different too, for example how and when we add cream to a particular dish. All the chefs have been very friendly and keen to share their tips and recipes, they are open-minded about learning new things. As a chef it’s very important to share your knowledge - we were all asking each other many questions. We have opportunities to learn every day and it was great to take the chefs to the local food markets.

The festival was very successful and this was down to everyone’s joint efforts, to all of us working as a team.” 

A valuable experience that motivated the team

“I enjoy working with pastry, it’s about bringing art and science together. During the Festival we made sticky toffee pudding, bread and butter pudding, panna cotta, bakewell tart and lemon meringue gateau. I was very happy to work with all the visiting chefs and it was great to learn the different ways to make the desserts, they were very professional and I will try to do my best to continue to perfect the recipes. As well as all the cooking tips, we also shared a great deal about kitchen operations and how to manage staff and processes. It’s been such a valuable experience and has really motivated the team.” 

Asaduzzaman Asad Executive Sous Chef

Learning curve

Sharing knowledge, learning new techniques

“The British Curry Festival has been a great experience and the first time I have worked with a Michelin-starred chef. It’s been great to see the different ways other chefs work - there’s been lots of fast decision-making, we’ve all adapted recipes to the ingredients we have available and there’s been a really positive atmosphere in the kitchen. We’ve learnt a lot of techniques from Dominic, such as different ways to cook pasta, which brings out its flavour in a different way. He has also learnt a lot about our local fish and seasonal ingredients and we shared a lot of knowledge about different spices and which foods they go with.” 

Mohammad (Md) Abu Taleb Dipu, Executive Pastry Chef

Sitol Botlero Executive Sous Chef

from the past

Here are a few pictures from past festivals in Dhaka. The first festival was held in Dhaka Sheraton in 2002. Festivals had different names, but the concept was similar. The successful promotions of the British Curry Festival and the craftsmanship behind this popular food in Britain are British Bangladeshi chefs.

First-ever food festival held in Dhaka

British High Commissioner Anwar Choudhury at the opening

High Commissioner invited the festival team to his residence

Press conference before the festival inauguration

MP Karen Buck and Keith Vaz opened the festival in Dhaka.

Festival director Syed Belal Ahmed speaking.

The festival team met the president of Bangladesh Zillur Rahman

Lord Bilimoria supports British Curry Festival during first visit to Bangladesh

Lord Bilimoria, a long-time supporter of Curry Life and the UK curry industry and former CBI president, visited Bangladesh for the first time in October, to inaugurate the British Curry Festival and to support the festival team. Lord Bilimoria has also previously inaugurated the British Curry Festival in Delhi.

Lord Bilimoria had a busy time on his five-day tour. Alongside various events at the festival, he met Dr A K Abdul Momen, Bangladesh’s Minister of Foreign Affairs and British High Commissioner Robert Chatterton Dickson, as well as the British Business Group in Bangladesh.

The Federation of Bangladesh Chamber of Commerce and Industries (FBCCI) organised a dinner in his honour and Lord Bilimoria also visited Beximco Industrial Park on the outskirts of Dhaka, at the invitation of Bangladesh Prime Minister's Investment Advisor Salman F. Rahman.

As the Chancellor of Birmingham University, Lord Bilimoria also visited

the various faculties of the University of Dhaka at the invitation of the University’s Vice Chancellor, where he gave a special lecture to students and guests at Senate Hall. He spoke on business, finance and the economy and signed a Memorandum of

Lord Karan Bilimoria, Bangladesh foreign minister Dr. A. K. Abdul Momen, MP, Omaar Singh and Syed Nahas Pasha

Federation of Bangladesh Chambers of Commerce and Industries (FBCCI) President Md Jashim Uddin giving crest to Lord Karan Bilimoria

Lord Bilimoria in Bangabandhu Museum

Understanding for the two universities to work together. He also visited RTM Al-Kabir Technical University in Sylhet, where he also gave a speech.

Other stops during the five-day stay included Bangabandhu Museum and the Liberation War Museum, where Lord Bilimoria paid tribute to the memory of the martyrs with an offering of flowers. He gave an emotional speech recounting the contribution of his father General Bilimoria of the Indian Army, recalling how he liberated the Bogra region during the Liberation War of Bangladesh.

When Lord Bilimoria arrived in Sylhet on a one-day visit, he was welcomed by Sylhet Chamber of Commerce President Tahmin Ahmed and the organisation's leaders.

Lord Bilimoria visited some tourist attractions, including the Cricket Stadium, the second oldest tea garden in Bangladesh and a swamp forest outside Sylhet city. He addressed a gathering of businesspeople and students in the evening and attended a dinner at the Sylhet Club. 

Lord Bilimoria in Sylhet airport with former minister Nurul Islam Nahid MP, former MP Shofique Chowdhury and Sylhet Chambers leaders.

Lord Bilimoria was welcomed by Salman F Rahman MP at Beximco Industrial Park

Lord Karan Bilimoria and Syed Nahas Pasha in front of Bangladesh National Parliament

Lord Karan Bilimoria with President of Sylhet Chamber of Commerce and Industry Tahmin Ahmed

Lord Karan Bilimoria opened a book on his father: ‘Lieutenant General Bilimoria: His Life and Times’

Lord Bilimoria receiving crest from Dr Ahmed Al Kabir of RTM University

Lord Karan Bilimoria and Sylhet Chamber of Commerce President Tahmin Ahmed at the Sylhet Club.

Travelling through swamp forest Ratargul by boat

Dhaka University Vice-Chancellor Professor Dr. Md. Akhtaruzzaman congratulates Lord Karan Bilimoria

New guide for hygiene standards Curry house owner faces court bill for fire safety regulations breach

Abdus Salam Mohammed Miah of Monmouth’s Misbah Tandoori Restaurant in Priory Street, was taken to court by South Wales Fire and Rescue Service after continually ignoring official requests for an update on fire safety provision at the premises, after an inspection last year found provision “inadequate”. The story, reported in the Monmouthshire Beacon, says Miah admitted failing to supply the required information twice in April and once in May when the case came before Cwmbran magistrates in December. The court fined him £999 with a £99 surcharge and ordered him to pay £1,923 in costs.

South Wales Fire and Rescue Service said he could have avoided being taken to court if he responded to their letters and said that the fines and costs received were solely attributed to the failure to provide information. It added that ‘this is a clear message to members of the business community that they need to respond to formal requests made by fire and rescue services.” 

UKHospitality, in partnership with the Food Standards Agency (FSA) and Food Standards Scotland (FSS), has launched an updated version of the industry-recognised hygiene standards guide for all caterers. The guide, sponsored by Food Alert, is the only recognised document for hygiene standards for the catering sector, that is used by both industry and enforcement.

It sets out advice and guidance for caterers on how to comply with their legal obligations and continues to be applicable across the entire UK, meaning there can be a consistent and simple approach for Environmental Health Officers and companies operating across nations. Katie Pettifer, director of strategy and regulatory compliance at the FSA, said: “At the Food Standards Agency, we want everyone to have food they can trust. We want to make it as easy as possible for businesses to do the right thing for consumers, so we were pleased to work with UKHospitality and Food Standards Scotland on the latest update to the industry guide. It will provide up-to-date, accurate and understandable guidance to help food businesses across the UK achieve good food hygiene compliance.” 

Caribbean food and drink supplier launches new range of exotic snacks

Supplier of Caribbean food and drink is launching a new range of vegan, gluten-free snacks packed full of Caribbean island flavour in Sainsbury's.

Grace Foods UK has introduced Grace Exotic Chips in three tasty flavours unique to the market. Flavours launched include: Cassava Chips, Purple Sweet Potato and Tostones.

Cassava is a nutty-flavoured root vegetable that will be a unique snack; Purple Sweet Potatoes are known for their rich concentration of antioxidants, while Tostones are crisp, flattened plantains. The new Grace Exotic Chips range in 75g bags retail at £1.60 and are available to buy in Sainsbury's stores across the UK. Sainsbury's also stocks Grace Plantain Chips. 

Seasons greetings

Seasons greetings

From everyone at Kingfisher.

From everyone at Kingfisher.

With its crisp taste and fresh new packaging, perfect sessionable pilsner for any drinking occasion.

With its crisp taste and fresh new packaging, Kingfisher is the perfect sessionable pilsner for any drinking occasion.

For more information, please visit:

For more information, please visit:

Just Eat research highlights which moments are marked by takeaways

Just Eat has revealed how takeaways are being used to mark important milestones in people’s lives, and which are the most popular occasions celebrated with a takeaway meal. They are most often enjoyed for birthdays (46%), anniversaries (24%), moving home (18%) and early finishes from work (15%).

Victoria Gold UK and Ireland Marketing Director Just Eat

‘warm hug’ during these difficult times. Survey respondents also said that their favourite restaurants form a fundamental part of their community, as one in five (20%) admit that the best thing about ordering a takeaway is the ability to back and support a local business.

Almost half of those surveyed (47%) claim their most special milestones wouldn’t be the same without a celebratory takeaway meal from their favourite restaurant. And despite the cost of living crisis, over half of

those surveyed (60%) agree that it’s important to treat themselves in the midst of a cost-of-living crisis – with a fifth (19%) believing their favourite takeaways enjoyed at home feel like a

Victoria Gold, UK and Ireland marketing director for Just Eat commented: “There's no denying that food is at the beating heart of any celebratory moment or milestone. At Just Eat, we recognise how important restaurants are to our community - not only do they provide delicious meals, but they deliver joy at times when we need it most. 

KBE Drinks unveils 5 Walla Chai Tea Cream Liqueur

from the Bangladesh Caterers Association, with guests enjoying dinner and networking alongside a showcase of the KBE Drinks portfolio.

Drinks on display included Kingfisher, Bombay Bicycle IPA and Peacock Cider, with the main attraction of the evening being the brand new 5 Walla Chai Tea Cream Liqueur, a UK first, which is a 17% ABV Chai Tea Cream Liqueur.

KBE Drinks launched its 5 Walla Chai Tea Cream Liqueur to the British curry industry with an exclusive event at Mala Indian Kitchen & Bar in London.

Taking place on 8 November, the event featured some of the industry’s most esteemed restaurateurs, wholesalers and influencers, including members

Guests had a chance to sample the product on ice alongside a full menu of some of Mala’s most popular dishes. Guests at the event enjoyed a menu featuring a range of starters, including Hariyali Chicken Tikka, Lamb Seekh Kebab, Amritsari Cod Pakora, Himalayan Aloo Tikki and Vegetable Samosa. For the main course, they were served Chicken Handi Lazeez, Lamb Banjara Gosht, Paneer Makhani, Saag Aloo and Dal Makhani. Dessert was Gulaar Jamun, a warm Indian donut served with Swiss vanilla ice cream. 

When Abdul Ghani set up his first fledgling Indian restaurant in Glasgow, in the mid-1970s, he could not have foreseen the long and successful path he had embarked upon.

Inspired by a love of the food he’d got to know growing up in India in the

‘50s, and a brief spell as a hotel chef when he moved to Scotland, he was determined to use his talents to set up his own restaurant - and make it the best in Glasgow.

Proof that he has succeeded beyond his wildest dreams, comes in the form of a family-run business empire

that now stretches across a number of locations in Scotland-alongside a series of awards and positive media coverage.

Current guardian of the family’s showpiece Edinburgh restaurant, Shezan, is Abdul’s grandson Shahid –who picks up the story.

Abdul Ghani (snr), Shahid Ghani and Latif Ghani

“Grandad worked with a really experienced Goan hotel chef when he came to Glasgow in the 70s and found he loved everything about the Indian food business –especially the way you could prepare and blend various spices and other ingredients into tasty dishes.”

He adds: “Having said that he wasn’t so blindly ambitious that he thought he could do everything on his own.

“He enlisted the help of his sons Latif and Toni, as well as the legendary Italian ice cream family, the Pirellis, to provide some support on the business side of things-while he concentrated on the day to day running of the restaurant.”

As Shahid, 37, puts it, ‘they literally worked around the clock, saw the increasing popularity of Indian food through the 80s and 90s’ – and

eventually set up other restaurants in Perth and Aberdeenshire, as well as the flagship Shezan in Edinburgh.

Located opposite the legendary Edinburgh Playhouse theatre, and the bustling St James’s Quarter at the eastern edge of famous Princes Street, Shezan has become a magnet for a broad range of customers - from theatre-goers to tourists.

Over the years, it has even proved popular with an array of stars, thanks to its proximity to the Playhouse, including Cliff Richards, Billy Connelly and Sean Connery.

The network of restaurants remains a family affair – with patriarch Abdul still providing guidance and advice through what has been a testing period for the Ghanis and for the restaurant trade generally.

Shahid adds: “The whole trade was knocked for six by the pandemic. Like many other businesses, we had to decide whether to keep going by chopping and changing between take-aways and in-house throughout various lockdowns.

“That may seem a simple decision but you had to decide whether moving entirely to takeaways was going to affect the reputation we’d built up over many years as a top-class restaurant and risk alienating our loyal customer base.”

He sums up: “You also has to weigh up whether the benefits outweighed the costs – in terms of staffing and other expenses. In the end we decided to shut up shop for most of the pandemic period – so that we could regroup and get going very strongly again when the lockdowns ended.

“We still started off with sales down

Abdul Ghani in earlier years

by a good 70% and with difficulties in retaining staff – but we’ve begun to iron out those problems now.

“It’s always going to be challenging at this level – with very tight margins – but I’m pleased to say we’ve come back very strongly, buoyed by the opening up of the city centre in general and events like the Edinburgh Festival in particular.”

That was borne out when we visited Shazan to test out the cuisine on an early midweek evening, when the 250-cover restaurant was busier than you’d expect.

Why that was the case soon became clear when we experienced the high quality of service and food.

Staff were attentive while not hovering

and attention to detail in the kitchen also came through clearly.

We had a combination of classic dishes and some of the restaurant’s specialities and weren’t disappointed by either.

In terms of main courses, the chicken biriyani was a definite step up from the standard fare, while the speciality northern Indian chilli garlic chicken was probably on its own worth a trip north of the border.

The main courses were not alone in living up to the website’s boast that all dishes are ‘prepared with fresh ingredients’ – and there’s even a promise that ‘if you don’t see your favourite dish listed, our chefs will happily prepare it for you.’

Our only disappointment was that we weren’t able to meet Glasgow-based founder and head of the Ghani clan Abdul in person – but there’s no doubt that this restaurant chain remains a true family affair and is in good hands for many years to come. 

Shezan Indian Cuisine

25 Union Place, Edinburgh EH1 3NQ Tel: 0131 557 5098

Cliff Richard and Abdul Ghani

Shezan’s officials received Curry Life Lifetime Achivement Award 2022 from Rushanara Ali MP and Lord Karan Bilimoria

A Taste of Rajasthan

In north-west India, in the deserts of Rajasthan, there are storms that colour the sky red, and its from these that the cooling Lal Toofan takes its name. Youll find this cool, full-bodied lager perfectly complements hot and spicy cuisine.

StampCards. How it works.

It’s simple to reward your loyal customers, and good for business too.

StampCards is the exclusive Just Eat loyalty programme that’s the ideal way to reward your loyal customers. With a discount for loyal customers and more orders for you, StampCards is a win-win. We’ve designed it so that rewards earned at your restaurant can only be claimed at your restaurantso being part of StampCards is sure to bring in more business and more new customers.

Plus, it’s free to sign up and join, simple to set-up and track.

Loyal customers are loving it

A customer collects a stamp every time they order from your restaurant

Each stamp is worth 10% of their order (exc. fees and charges) and will be saved on their own StampCard.

Once the customer has collected 5 stamps from your restaurant, they will receive the discount for their sixth order. Their discount is only applied to that sixth order and it happens automatically, so you only pay when the customer places their sixth order with you.

The discount the customer redeems is a total of their 5 stamps they have previously collected from your restaurant.

See how it performs

Makdad Khan

Makdad Khan opened Indian Diner in West Wickham in Bromley just over seven years ago. In that time, it’s built quite the reputation among the locals, not just for its food but for the quality of its entertainment too. The 90-seater restaurant, which is open in the evenings only, seven days a week, hosts tribute acts and themed music nights twice a week, which has proved popular in attracting diners during the quieter midweek days. Live music events are priced at £27.95, to include a set meal and show and there is a £5 nonrefundable deposit for each booking.

“We have tribute acts like Freddie Mercury and Amy Winehouse, the diners really like it,” explains Khan. “We avoid shows at the weekends as it’s generally a very busy time for the restaurants; most of the acts and themed music nights take place on a Monday or Tuesday evening, with performances that people can enjoy with their dinner.”

A quick glance at the line-up for the next few weeks reveals that the restaurant has a packed schedule in December, with acts ranging from ‘Elvis Night’ to ‘Whitney Houston tribute night’, to ‘The Rat Pack’ and ‘The Jersey Boys’, while Mondays feature themed music, with one night in December set to showcase Electric 80s songs. The restaurant also provides entertainment on New Year’s Eve, with a ‘DJ, Dine and Dance’ theme priced at just under £50 per person. And on the other ‘quieter nights’ of the week - the Sundays and

Indian Diner has hit on a winning formula, providing tasty dishes paired with music-themed entertainment, which sees customers returning time and again

PROFILE

Wednesdays, there’s another tempting offer available for customers - a fivecourse banquet meal, priced at £16.95. Diners can also customise this meal by paying a little extra if they wish, for dishes such as seafood, duck and lamb chops.

Value for money

Khan says that the set menus during the week have always been popular over the years but they are also proving to be a particularly good strategy in light of the current economic climate. With the number of diners dwindling due to the current cost of living crisis - a situation that is set to continue in light of the recent hike in interest rates, diners seem happy to spend when they know exactly how much something will cost. It also means they can budget towards a night out and it seems many in the local area are doing just that and opting to dine at Indian Diner.

“I make sure everything is at least 100 percent - it’s all about commitment and showing this to customers, providing good food and a fantastic atmosphere,” he says. “You can’t

compromise on the food and people spend a lot of their social time here. We have a very modern look, with wooden tables with tablecloths, as it adds to the ambience.”

Takeaway customers are also well catered for, with Indian Diner offering a 10% discount on orders over £20 and a 15% discount on collection cash orders over £20 that are ordered before 7pm. Takeaways make up 30% of the restaurant’s business and Khan has handled these in-house from day one.

“If I use a third party, it means I have to pay commission - by managing it myself I can offer discounts to customers when I can and the customer is happy too - it’s a winwin for both of us,” he says, although he does admit that finding reliable delivery drivers is an ongoing struggle.

It’s testament to the restaurant’s popularity that it is packed most weekends (when there are fewer dine-in deals available), particularly when Khan mentions that much of the competition in the local area has lowered their prices at the present time to try and attract custom. Deciding whether to not to follow suit presented

him with something of a dilemma but he decided to increase some of the menu prices instead, and while customers have queried it, he says they are in the same boat and understand the reasoning behind it.

“I struggled over whether to keep prices the same or increase them - I have to ensure I have reasonable prices as we are buying the same ingredients and these have gone up - my prices are always higher than the surrounding restaurants,” he says.

All-round effort

Khan’s work ethic is clearly to ensure that customers are satisfied first and foremost, and while he says it has been hard work from day one, he loves working in the restaurant business and in front of house. A review of Indian Diner in local newspaper the Edenbridge Chronicle in 2016, shortly after it opened, described Khan as an ‘ever-hospitable’ host and said ‘the restaurant felt more like the interior of a brand new Dreamliner aircraft than a local curry house.’

Not only did Khan start the business

on his own (on the site of an existing Indian restaurant and source all the staff, he also did all the decor himself.

“I decorated the place myself, I had plenty of ideas from working in other places,” he said. “I found staff from the East London area where I have many friends and also living in Bromley meant I could attract local staff too. I haven’t had the same chef since I opened, though - the first one I had was great but moved on to open his own place and I’ve had a few since then - it is a challenging post to fill.”

Modern cuisine

Indian Diner’s current chef, Babul Miah, is hopefully staying put for some time, having recently been named ‘Best Chef’ at the recent Curry Life Awards. He brings more than 20 years experience to the role, and is focused on always delivering the best in terms of the quality of food, showcasing fresh ingredients, while also delivering modern dishes that appeal to customers. Signature dishes include Chicken Morisa, grilled chicken cooked with green peppers, green chillies and a combination of crushed whole spices, coated in a hot sauce and Diner Special Vegetable, with the dish cooked in an iron souk, with garlic, ginger, ground peppercorns and whole roasted spices.

The chef also recommends Chicken Dhakeshwari, with pieces of chicken marinated in herbs and spice, garnished with mango pulp, ground almonds, producing a very mild and creamy dish.

Customers love dishes including King Prawn Mirchi, featuring vibrant green chillies, Tandoori Garlic Chilli Chicken and Methi Gosht Special, lamb cooked with spring onions, tomatoes and ginger and fresh fenugreek. Indian Diner also takes a healthy approach to cooking, minimising the use of additives in its dishes and has vegan dishes available too. Khan gets inspiration for dishes when he travels back to Bangladesh and from other restaurants and also says he has tried out a fair few of Miah’s dishes at home.

“We try the food ourselves on a regular basis and continually refine it - I believe that if you like the food, customers will like it too,” he says.

Plan for each day as it comes

With the cold winter nights drawing in, it’s a reminder of another huge challenge facing businesses nationwide - the soaring costs of energy. Khan says his costs have tripled in recent weeks, making it difficult to plan for the future;

instead he is taking each day as it comes and not thinking too far ahead.

“It’s a really worrying situation - who knows what is going to happen and it’s impacting everyone and everything,” he says. “We are using the same ingredients but paying more and staff are asking for higher wages too. It’s a very dangerous time at the moment particularly as we are heading into winter.”

Khan also believes that there is far too much competition in the curry house sector, and that many restaurants’ menus are needlessly extensive. Indian Diner itself has around 80 items on the menu and he acknowledges that this is perhaps too much.

“Offering a more concise menu could help but it’s a delicate balancing act,” he says. “So many restaurants use the same sauce time and again, regardless of what dish they are serving. We have an extensive menu, we cook everything fresh and our chef uses different spices - the variety and differing tastes and textures is what makes us stand out from the competition.” 

Indian Diner

101 High Street, West Wickham BR4 0LT

Phone: 020 8777 7200 www.theindiandiner.co.uk

Makdad Khan, Chef Babul Miah and Asif Iqbal at the Curry Life Awards 2022

Looking ahead to

What lies ahead for the hospitality industry and how are curry houses preparing for 2023?

Christmas is traditionally a time of celebration and increased takings for those in the hospitality industry. But with the cost of living continuing to bite, and restaurants facing huge energy bills and higher prices for ingredients, there are less and less reasons to be cheerful. Rail strikes too have dealt another blow, with UKHospitality chief executive Kate Nicholls saying that these are hugely damaging for hospitality businesses, their workers and their customers.

“it seems almost guaranteed that we will be facing a heavily disrupted Christmas for the third year in a row,” she said. “Our estimate of the cost of these strikes already stood at £1.5 billion in lost sales and it’s incredibly frustrating that a solution has yet to be reached to avoid this disruption during the golden month of trade for our sector.”

Staying in, cutting spend

Many surveys are also pointing to how consumers are planning to reduce the number of times they eat out next year. The Fentimans Market Report, in partnership with hospitality data and research consultancy, CGA by NielsenIQ, revealed key trends set to impact the out-of-home and hospitality sector in 2023. It showed a growing concern for the cost-of-living crisis, with 40% of consumers planning on going out less frequently as a result.

Research provider IDG says it expects consumer sentiment to remain quite bleak in the months to come. While Christmas may provide some light relief, consumers will look for further ways to cut back spending as they contend with the rising cost of living. Its report ‘How bad is the economic storm?’, released in November, says that consumers cutting back their spending is expected to result in further volume loss for food retail. More than half (54%) plan to cut spend on food and grocery shopping and four in 10 (39%) plan to cut the amount of food and drink consumed at home by having smaller portions or missing meals.

IGD has also forecast modest growth for 2023 for the UK eating out market, primarily driven by price increases, offset by contraction in visits and downtrading. It says the rise in the energy price cap is likely to put further strains on this market. Some 70% are planning to reduce spend on eating out and 66% are planning on reducing the amount of food and drink consumed when eating out. Lower income households are most likely to plan to cut back in these areas, it says.

Curry Life spoke to a number of restaurants to gauge their hopes and concerns for the year ahead. The hikes in utility bills and the increased cost of ingredients continue to keep restaurant owners awake at night, but some are still pressing ahead with ambitious plans for 2023.

NEW MENU IN JANUARY FEATURING SOME UNIQUE DISHES FROM SRI LANKA

We are going to introduce a new menu in January featuring some unique dishes from Sri Lanka alongside the dishes that are already available on the menu. A new chef has joined the business, an excellent one from Sri Lanka. We will also be expanding the business with a new branch, soon to be opened in Harpenden in Hertfordshire.

The most worrying issue for my business is the utility bills and the cost of goods - these have gone up by 25%. We are hoping to overcome these issues by attracting more customers through the door and increasing our online orders. We are also hoping to do more menu tasting with our customers, where we invite our regular customers in on a weekly basis to taste the new dishes before we put them on the menu. We will tell our diners about these sessions by advertising them on our social media channels such as Facebook.

IT IS A VERY HARD TIME FOR EVERYONE

We are most looking forward to getting through this winter, we are hoping there will be a good bounce back in the new year from everything happening in the world right now. We are staying optimistic but cautious too. We listen to many of our regular customers, who say that they love our food, but that the bills are just taking away all their money, so they have very little left over for any leisure and social activities, such as dining out.

The main challenge at the moment is from bills, with prices shooting up and less customers. It is a very hard time for everyone - now is the time to focus on surviving rather than thriving.

AWARD

To be honest, 2023 is going to be a very difficult year for every sector, specifically those in hospitality, with rising costs, particularly those related to energy and food prices. It has already significantly affected us for several months now, and the situation is getting worse and worse.

I am, however, optimistic at the same time, expecting that things will improve and that the government will help out so we can also survive this difficult time. At the moment, I am offering a reduced menu and shorter trading hours to help ease the situation. Fingers crossed the outlooks gets better for everyone.

I am looking forward to serving the very best restaurant-quality food to my loyal customers who have always supported my business and have made it a great success over the years. Being named a winner at the Curry Life Awards 2022 also brought a boost to my business and I'm looking to achieve another award in 2023.

The main challenge my business is facing in 2023 is the impact from the cost of living crisis, which is affecting everyone, with the main concern being that customers are cutting back on dining out, maybe treating themselves less than they normally would. Also, the costs of energy and groceries have gone sky high, it continues to be a big challenge to manage this and the subsequent cost to my business.

I’m looking forward to continuing to make Improvements in customer service, and sourcing new inexpensive produce and ingredients. The current situation [with increased costs] has led to us reducing the menu and we are looking to create a high quality lowcost menu. We’re also going to attract more customers with disposable incomes by developing new tasting

menus and trying our best to be in the AA rosette/ Michelin guide.

The main challenge is the cost of living, we have increased the menu prices to lessen the impact of reduced revenues. 

2023 IS GOING TO BE A VERY DIFFICULT YEAR FOR EVERY SECTOR

I'M LOOKING TO ACHIEVE ANOTHER

IN 2023.

THE MAIN CHALLENGE IS THE COST OF LIVING

Gyash Uddin Fusion Foods Takeaway Markyate, Herts Mayon Miah Nazmin’s London

Mohammed Rahman Monty’s Curry Centre Essex

Muhammad Ahmed Royal Balti Barry South Wales

Ruhel Hoque

Indian Ocean Cambridge

From its base in Chittagong, Bangladesh to a tea lounge and a tea boutique in Dhaka, Halda Valley is making a name for itself in the world of tea.

The company has been established for almost two decades but the history of tea in Bangladesh goes much further than that, dating back to around 1840, when a tea estate was first established in the country. Tea is now big business in the country, with the Bangladesh Tea Board, which regulates, controls and promotes the cultivation and sale of tea in Bangladesh, saying Bangladesh’s tea production increased by 17% yearon-year, according to figures from September.

Halda Valley is catering for millions of tea lovers all over the world with its range of speciality teas

Entrepreneurial spirit

There are around 167 tea estates and gardens in the country. Halda Valley (named after the area where it was established - the Halda river flows through south-eastern Bangladesh), was started by Nader Khan in 2003. He had no experience of the tea industry, having previously established a water management business, and he certainly had his work cut out for him from the start.

“A few of his friends were tea planters and he decided it was a good place for high quality tea production, there is good soil in the area and a good flow of water, making it a very fertile location,” says Shamim Khan, Nader’s son and the current managing director of the business. He runs Halda Valley alongside his wife, Labiba Yasmin Rahman, the director of operations at the business. “The plantation was like a jungle however, and it took three to four years to plant the tea and start the production.”

Khan recalls how the estate grew rapidly, largely down to his father’s ambitious plans to plant at least 100 acres of land every year - at that time

and his vision was to cover the total leased area within seven to 10 years.

fastest-growing tea plantation at that time,” recalls Khan. “This was all down to my father’s passion and can-do attitude - he was aged 60-plus at the time but he used to drive to the plantation every day to supervise the work, and this was a five to six hour journey each way on a road full of potholes.”

Passion for tea

Since 2010, Halda Valley has achieved exponential growth in CTC (crush, tear, curl) tea production and has been awarded for ‘highest yield per hectare amongst all tea gardens in Bangladesh’. In 2020, it produced a record 3380 kg CTC tea / hectare against 1250 kg CTC tea / hectare, the national average production rate.

Khan, who was studying medicine at Dhaka University while his father built

“By 2010, 700 acres of land had been planted and it became the

Shamim Khan

in the company from 2016, alongside his wife, Labiba, who is also a doctor and who has been the driving force behind the launch of the retail side of the business.

“There is a misconception in Bangladesh - people believe the quality of the tea produced in local tea gardens is only for export and not available for local consumption,” she says. “It is very hard to educate people

about the misconception so my idea at that time was to bring a brand of specialty tea to market, to give the people who love the tea the chance to try it. That is why our tagline is ‘Value You’ - we value the country, the people and the industry.”

As Khan explains, it also goes back to Halda Valley’s initial roots, to his father’s determination to do something different.

Pivoting the business

The business produces five types of tea: Halda Valley Black Tea, Dragon Well Green Tea, Silver Needle White Tea, Golden Eyebrow Black Tea and Red Robe Oolong Tea. Teas produced in Bangladesh are sold in bulk to buyers through a weekly auction process and Halda Valley also sells its packaged teas to the public through

“His passion influenced me, and the business is very much about what we can give to the country and how we can contribute to the agriculture business,” he says. “The idea was to bring high quality teamaybe not everyone can afford it but they will love the tea.”

Lord Bilimoria opening Halda Valley promotional tea counter at British Curry Festival in IC Dhaka.

Halda Valley stall at the British Curry Festival at the InterContinental Dhaka

its retail brand, which was launched in 2018. Like many other businesses, Halda Valley did not escape the impact of Covid-19 and as Rahman explains, it went into survival mode.

It sold teas through its website, and turned what was originally designed as a flagship store into a tea lounge which also serves food. Located in Dhaka’s affluent area of Gulshan, it aims to tap into the catchment area of diplomats and foreigners but Khan adds that the tea lounge concept means they can serve food and drinks as well as display the products, thereby making the best use of the space. As well as substantial dishes such as Chicken Tikka and Shrimp Tikka, lamb chops and mashed potato and beef steak, the tea lounge has recently started offering breakfast items, such as brunch burrito, a chicken burrito stuffed with eggs, cheese and vegetable and ‘eggs elegant’, a take on Eggs Benedict with crispy potato cubes and fresh salad. Halda Valley also expanded its range of teas by introducing different flavours - adding honey, milk and different spices, introducing more than 60 types of tea, both hot and chilled.

Part of the lounge has also been built with sustainability in mind, with an area featuring a roof constructed using bamboo, while the floor uses wood from Halda Valley. There are plans to introduce wellness activities such as tea meditation sessions in the near future.

The aim is to offer guests a unique tea experience, something that has not yet been done in Bangladesh.

Tea for many

Halda Valley opened its tea boutique in October at the InterContinental Hotel in Dhaka, offering 25 different types of tea, while people can also buy several of its products. It was also a sponsor of the British Curry Festival which took place that month. Khan says that with many foreign guests expected at the festival, being a sponsor and having the presence of a tea boutique on site was a good opportunity to showcase the brand to a wider audience.

“The British Curry Festival offered a unique opportunity to bring people together, and a chance for us to give people a memorable tea experience,” he says and it seems that Khan and his wife are looking forward to creating many more memories involving tea. 

“At our tea lounge, we serve snacks such as

cakes, samosas and pies, and savoury dishes and desserts, bringing the culture of tea to the fore - it’s about spending time with friends,” says Rahman. “It’s a space where you can enjoy some stress-free time away from the Dhaka traffic. We wanted to create a calm space

where people could enjoy a cup of tea.”

Halda Valley’s tea lounge

NAME for

ITSELF

In its first five years of business, Nellie has impressed diners with its fusion and traditional dishes and its modern approach

Salique Meah

Nellie isn’t the most obvious name for an Indian restaurant, but it does the trick - it’s different enough to be instantly memorable. Luckily for Salique Meah, owner of the restaurant based in Scarisbrick, Ormskirk in Lancashire, it’s not the only reason his restaurant stands out. Nellie opened in 2017 and in its first five years, it has already built up a stellar reputation for its cuisine, its ambience and its service. More importantly, customer numbers and support have grown mostly by word of mouth and recommendations, with Nellie doing very little advertising apart from on its Facebook page.

“We are on a busy road but it is in the middle of nowhere - around three miles from Southport Pleasureland, but people remember the name and it’s quite catchy,” says Meah, who has been in

the restaurant industry for 20-plus years. “It’s an attractive and busy location, particularly during the summer months when you have plenty of people visiting for short breaks or holidays.”

The thinking behind the use of the name Nellie isn’t a one-off: Meah’s family have several other Indian restaurants named after elephants, including Babar Elephant in Wigan and Four Elephants in Foulridge, as well as an Italian restaurant. Nellie’s can seat up to 200 and has a bar area for up to 60, alongside a space for large groups and Meah says much of its trade is focused firmly on the weekend. On a busy Friday or Saturday night, the restaurant can see up to 400 people going through its doors.

“We always do our best to maintain high levels of quality so we won’t pack the place out, even though we could,” says Meah. “If we can’t handle the numbers if, for example, we are understaffed, we will turn bookings down, you have to do what’s best for the business. If we can’t fit people in on a particular night, they will be back another time. Our main priority is fulfilling all the bookings we have on our busiest days to the best of our ability - we will take walk-ins if we are not stretched.”

The restaurant’s cuisine focuses on street food, traditional curries and some signature dishes. Popular choices include Murghi Chilli Chicken, with bite-sized chicken pieces mixed in egg white and corn flour, and cooked in chilli and soya sauce and a lamb shank curry. Other specialities include ‘Granny’s Butter Chicken’, featuring chicken off the bone coated in a piquant indian-style yoghurt with ground spice, almonds, coconut and

fresh cream simmered in a creamy butter sauce and ‘Balti Massalla’, Chicken tikka cooked in a metal pot with finely chopped onions and garnished peppers and ground spice in a creamy sauce, There is also a wide selection of vegetarian dishes, while the street food offer includes ‘Nellie’s Chat Bombs’ - crispy bread puffs filled with chickpeas, spiced yoghurt, tamarind and coriander and BBQ mango skewers, with chicken marinated with mango puree and crushed red chillies. Meah says that many dishes on offer are also vegan and that Nellie’s - and the Indian restaurant industry in general could do more to promote this.

A winning formula

Having launched Nellie on the site of an existing restaurant, Meah says it is important to make changes to signal a new restaurant; equally however, it pays to think carefully about decor,

existing customers and products, to ensure you do not alienate anyone.

“We took this site on about six years ago and we carried out a refurbishment but we didn’t go over the top, we kept to similar standards that the existing clientele, many of whom are older, are used to,” he says. ”We use lighting to keep things more neutral but where we have made a difference is with the bar. A lot of Indian restaurants sell one type of house wine by the glass, we have four different ones and the

Salique Meah with his team

Meah is keen to point out that he is always tweaking aspects of the restaurant depending on new trendsfor example, with a large cocktail menu on offer, keeping ahead of which drinks are popular is vital.

“Just before Covid the gin market started slowing down and whisky went up in popularity,” explains Meah. “We like to go with the flow while always keeping an eye on what our customers might want next.”

Take each day as it comes

It’s this realistic attitude that is perhaps standing Nellie in good stead during the current tough economic conditions. Meah says he is taking things day by

his bills and ensuring that he does not compromise on quality.

“This is how it has been for the last seven months - I take everything as it comes, I try not to plan too much as you never know what will hit you next,” he says. “That is the way people are living at the moment.:

He believes the current situation is also encouraging people to undercut - while he has increased prices on the menu, he says other restaurants haven’t.

“Restaurant owners are facing a bit of a quandary at the moment with all the price increases,” says Meah. “You can have higher takings over the Christmas period but with the increase in prices, the extra income will make very little difference to your profit margins. We only just started recovering in the summer months from the knock-on effects of Brexit and the Covid-19 pandemic and now we are dealing with

the cost of living issue.”

Meah believes that another issue is a general perception people have that Indian restaurants and takeaways offer cost-effective dishes.

same goes for spiritsthere is lots of choice in terms of both the food and the drink.”

“Spices are certainly not cheap and our curry dishes range from £11 to £21,” he says “Diners at our restaurant are more than happy to pay higher prices as long as the quality of the food is justified. People have to make the effort to visit us so it’s important to look after them. We also need to ensure the concept fresh so people keep on coming back.”

Nellie’s food

New year expectations

Meah is hopeful that this new year will bring a reduction in energy bills and the cost of ingredients, but a bigger concern is recruiting staff, with Meah saying the current sponsor licence programme does not go far enough.

“The turnaround time is not fast enough - they take your express fee payment but the waiting time is far too long and the fees are too high,” he says. “If I put an application through, I have

to wait five months. The government hasn’t helped enough with the huge hikes in energy bills either - our bills have more than doubled.”

In the meantime, Meah is focusing his time and energy on things he can change - such as making small improvements and updates to the restaurant, such as refreshing the paintwork and interior decor and changing items on the menu.

“We tend to make these small changes

on a regular basis, regardless of what is happening in the bigger picture and it’s important to keep making these,” he says. It does not matter how perfect you are, there is always room for improvement.” 

Nellie’s team received Curry Life Editor's Choice restaurant award 2022 from Curry Life Editor in chief Syed Nahas Pasha in the stage (from the left) Lord Karan Billimoria, Curry Life Editor Syed Belal Ahmed & Adam Boulton (far right) Nellie’s

Lutfur

North Yorkshire restaurant slapped

The Taj Mahal restaurant in Trinity Church Square, Richmond in North Yorkshire has been fined for selling a curry that could have triggered a reaction if eaten by someone with an allergy. A Trading Standards officer from North Yorkshire County Council made an unannounced visit to the restaurant earlier this year to order a peanut-free ‘no

nut, no peanut’ chicken tikka masala curry following a complaint from a member of the public. The food was analysed and peanut protein was detected, with further analysis finding that the dish would have caused a person with a peanut allergy to experience an allergic response. Trading Standards discovered the restaurant was using a mixednut ingredient that contained peanuts. A subsequent investigation found that restaurant owner Raj Uddin Qureshi failed to provide training to his staff regarding allergens and had no system for recording allergen information for the foods sold by the business. He appeared before York Magistrates’ Court in early December and was fined £2,250. Qureshi also pleaded guilty to the unfair practice of using a menu that falsely claimed the restaurant was rated ;very good’ for food hygiene when no such hygiene rating had been awarded. Following the visit from Trading Standards, the restaurant received a food hygiene inspection from Richmondshire District Council’s environmental health officers and was issued with a food hygiene rating of ‘major improvement required’. 