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AWARDS & WORLD EXPO SUNDAY 10th OCTOBER 2021

Experience the most inspiring night of the Curry Calendar. Curry Life Awards and Gala dinner is the most important annual event of the Curry Industry. Excellence deserves recognition. Don’t forget to send a nomination for your restaurant, or takeaway to get recognition they deserve at the Curry Life Awards 2021. Winning Curry Life Award will put your business or individual in the national spotlight. Join us for the spectacular show at the Curry Life Awards, unlike any you have seen before.

Categories: For further details phone or visit our website: BEST RESTAURANT AWARDS TEAM : 07956 588 777 or 07956 439 458 BEST CURRY CHEF www.currylifeawards.com CUSTOMER CHOICE BEST TAKEAWAY

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Email Web www.currylifeawards.com CONTENTS

Congratulations from PRIME MINISTER on the Golden Jubilee celebration 6

Food Standards Agency Concerned Indian restaurants wary of pay- 8 About Home Sales 16 before-you-eat policy

Lord Bilimoria appointed as Visiting Culinary Workshop to focus on life 14 Fellow at the University of Oxford 20 after pandemic

Please scan to read magazine online

NEWS CURRY LIFE 1

L the spotlight by organising 10 positive outlook, with 85 per cent of

A British Bangladeshi Fusion Food the operators randomly surveyed I Festivals in , Bangladesh. over the phone by Curry Life in

R A decade ago, there was a fantastic March (anniversary of the first lockdown), saying they were

O campaign to raise awareness about the authenticity of curry houses confident about prospects. T

I 'Dine Bangladeshi.' Of , the With this positive prospect in minds, Bangladesh Caterers Association Curry Life is planning to host a D (BCA) does a remarkable job to Culinary Workshop and Networking E promote Bangladeshi and Dinner end of June 2021 to celebrate restaurants. the opening of the hospitality from E Since the independence of lockdown (subject to government Bangladesh as a nation, the guidelines). The focus of the traditional naming of Indian Workshop is on Life After Pandemic Restaurants started to change from and Curry Industry Recovery. Those 'Taj Mahal' 'Bombay Palace' 'Delhi who are interested in attending must Durbar' 'Gandhi" to ' book early as there will be a limited Dynasty' 'Sundarban' 'Surma' number of spaces. 'Megna' or Royal Bengal etc. Restaurants and bars with outdoor Nowadays, curry houses have seating say bookings are at BANGLADESH taken more neutral names and unprecedentedly high levels before a decors such as , , possible reopening on 12 April, with TURNED 50 , etc. people eager not to miss their first Hot, Mild, Creamy or Dry, Indian, chance to eat out since lockdown. Throughout the UK, curry houses Bangladeshi, Pakistani, Sri Some local restaurants and pubs here across Britain marked the month of Lankan, Nepalese, any way you made investments to welcome people March to celebrate 50 years of like it, CURRY has come to be the back and ensure safety measures are Bangladesh. It is well known that UK's national food. It outsells in place. One Indian restaurant in most of the curry houses here in every other cuisine. Like cricket, Nottinghamshire has spent £120,000 Great Britain are owned and the Curry Industry is very British. on a refurbishment to ensure it can operated by people of Bangladeshi Bangladesh and Britain are both open in April as per government origin, a historical fact. The curry Curry and cricket-loving nations, guidance. This particular restaurant is house menu has a significant and we are happy to say 'cheers to lucky to have massive space outside influence on the food, ingredients Bangladesh' for reaching 50 and as a car park, converted to a socially and methods of Bangladesh. hope it progresses further and distanced seating area for customers It is estimated that about 600,000 further. to enjoy dining out. However, people in the Bangladeshi everyone is not so lucky. Despite community are historically limited space and resources, they are associated with the catering trade. Sense of doing their best to welcome people Sadly, many of the curry houses do back. Everyone in the hospitality not promote themselves enough as Optimism on industry is ready to jump-start the , despite having economy. many dishes created and heavily the Horizon Professional partnerships are a great influenced by authentic Bengali way to embrace new opportunities. food and ingredients. It was With lockdown coming to an end We hope the Curry Life Culinary highlighted on national TV when a and with vaccinations happening Workshop will create that chef like Rick Stein visited on a massive, national scale many opportunity for everyone. We urge Bangladesh. His 2014 TV series Restaurant and takeaways are restaurateurs to take a step out of 'Rick Stein's Far Eastern Odyssey' “optimistic” about the future their norm and attend this event ends up with a culinary tour of despite the pressures of the Covid- where you can find ideas for your Bangladesh. This generated a lot of 19 crisis, with most expecting business, something that you might interest and curiosity. trading to bounce back by the end not have considered before the of the year. Curry Life tried to put British pandemic. Bangladeshi chefs and their curry in Curry businesses had the most

NEWS CURRY LIFE 3 BE BRAVE AND PROUD AND

Most of our restaurants are really Bangladeshi – not ‘Indian’ – so are we missing a clever business ploy by not creating a new wave of clearly-branded Bangladeshi restaurants across the country?

Could it be the next new trend – and offer a way out of the current pandemic crisis facing restaurants? Lee Lixenberg takes a look...

It’s not widely known in the big outside world that known broadly as Indian food – but, as the vast majority of the UKs 10,000 Indian the Observer article points out, restaurants are actually run and owned by there are notable exceptions . to this general rule. Why has this become such a well-kept secret-and There’s Gram Bangla wouldn’t it give the whole industry a much- and Amar Gaon in needed, post pandemic shot-in-the-arm if efforts London’s Brick were made to establish or rebrand a new wave of Lane and restaurants as clearly, and proudly, Bangladeshi? Kolopata in It’s an especially pertinent question at the moment Whitechapel – as Bangladesh celebrates the 50th anniversary of – all its independence, amidst congratulatory messages advertised from the Royal Family and Prime Minister. as Why there seems to be a reluctance to be ‘up-front’ Bangladeshi about the industry’s Bangladeshi roots was the restaurants – subject of a recent Observer article by restaurateur but generally and poet Ahsan Akbar – which argues that the across the whole industry would benefit from building a bold rest of the Bangladeshi brand nationwide. country there The argument goes that it’s timely for Bangladeshi aren’t many restaurants to come of age - and differentiate others who have themselves from the broad ‘Indian’ brand – thereby ‘outed’ themselves. broadening both cultural and business As for the food, as the opportunities. Observer again points out, True, there’s a case to be made that Bangladeshi there’s no shortage of authentic cuisine can’t be easily differentiated from what’s to support a strong

4 CURRY LIFE NEWS and unique Bengali offering to customers. Among dishes cited are and mejbani from , AMAZING INGREDIENTS as well as chui jhal from Jessore – using chaba and Sylhet’s shatkora . SHATKORA Then there are mentions for biriyani The shatkora certainly wouldn’t gain any points for its beauty but this and from , strange fruit lends an exotic flavour to curry dishes. Green and knobbly, perhaps served with , which otherwise known as the citrus macroptera, or ‘wild orange’. The fruit is draw on influences of the Munghal about the size of a very big grapefruit when ripe. The variant grown in . Bangladesh called annamensis is known locally as shatkora. It’s And speaking of influences, why commonly used in the area of Sylhet where the fruit grows on thorny not draw inspiration from the trees which can reach 5m in height. A curious cross between a lemon and homeland – where some bold a lime, shatkora smells like the latter whereas the juice is sour and bitter national social and economic and tastes more like that of a grapefruit. It has a thick, dry pith and the policies have seen Bangladesh outer skin becomes yellow when the fruit is ripe. emerge from the shadows of its two Preparation of the fruit is tricky and requires some culinary skill. Perhaps big neighbours; just as Bangladeshi the easiest way is to cut the shatkora in half lengthways and then cut each restaurants and food can emerge half into three, also along the length. Then the main fruit can be pared from the shadows cast by the well away from the peel and outer pith with a sharp knife. established ‘Indian restaurant’ Chefs recommend the skin is pre cooked to soften the texture. In industry. Bangladesh the rind is eaten as a and the pulp is usually So all of the ammunition is there to discarded because of its bitter taste. The thick rind is cut into small fire up a bold, strong campaign to pieces and cooked in beef, mutton, fish curries and whilst the fruit shine a spotlight on Bangladeshi is often used in shatkora pickles. cuisine in a way that has never Curries cooked with shatkora are now becoming more and more popular happened before. in Bangladeshi and Indian restaurants in the UK. The fruit is not easy to And what better time to do it – as find but it can now be bought in many Asian food stores that serve the we celebrate the 50th anniversary of Bangladeshi community. It’s also available in frozen form. the year that Bangladesh set out on Shatkora’s beneficial values don’t stop there – as a citrus fruit, rich in its own path to independence Vitamin C, it has long been known for its medicinal value in and and success? Bangladesh. It’s very strong in antioxidants and is reputed to be a sure cure for colds and flu when cooked in curry. BOLD & BANGLADESHI

Curry Life is putting together a database of restaurants who are interested in considering moving to a more Bangladeshi style of branding image. We will use this Bold & Bangladeshi database for future training events on issues such as marketing and menu adaptations. If you want to know more - and join the database - please contact Curry Life on: 07956 588 777

NEWS CURRY LIFE 5 Golden Jubilee Congratulations From PRINCE CHARLES AND PRIME MINISTER

leadership on tackling the The Prince went on to recognise the existential threats from accelerating 600,000 strong British-Bangladeshi climate change” and welcomed “the diaspora community and the role of The Honourable Prime “incredible contribution this Minister, Sheikh Hasina, in chairing community has made to all walks the Climate Vulnerable Forum of of British life”. nations most affected by the He added: “We come together multiple threats of global warming, today in the context of the climate change and biodiversity Commonwealth, as friends and loss”. beneficiaries of a common heritage. The Prince, who is Royal Founding We shall remain together as Patron of the British Asian Trust, partners over the years to come. noted the Trust’s support for “I send my fondest wishes to Bangladesh, and highlighted the Bangladesh and all those Prince Charles has sent a message Trust’s work in the past year which celebrating this very special of congratulations to Bangladesh on has included setting up COVID-19 occasion. Shadhinotar ponchash its 50th anniversary – as has UK sample collection kiosks, building bochhore Bangladesh ke amar Prime Minister Boris Johnson. on mental health awareness by obhinandan!” Expressing his regret that the providing counselling services, and In his video message, Boris pandemic had prevented him from supporting children missing out on Johnson said it was ‘amazing how visiting the country personally, school through a virtual education much progress the country has Prince Charles commended initiative. made since its birth’ recalling how Bangladesh’s remarkable Contemplating the pandemic, The warmly he was received when achievements, including: bringing Prince acknowledged the visiting Bangladesh in 2018. more than 50 million people out of “dreadfully heavy impact on so He went on to praise the major extreme poverty since 1990; many lives and livelihoods” and contribution made by the 600,000 increasing life expectancy and expressed “heartfelt gratitude to strong community to British reducing infant mortality; and frontline workers helping to keep society, notably the massive turning the economy into one of the Bangladesh safe during these contribution made to the NHS. fastest-growing in the world. difficult times, and to the many He added: “Looking forward to the Reflecting on the past fifty years, who next 50 years of friendship. I wish the Prince also praised contribute so much to the National everyone the very best for your Bangladesh’s “considerable Health Service in the UK”. Golden Jubilee.”

6 CURRY LIFE NEWS British Curry Festival 2021 DHAKA - BANGLADESH

To celebrate the culinary diversity of the United Kingdom the British Curry Festival will be UHWXUQLQJ WR 'KDND %DQJODGHVK WR VKRZFDVH WKH %HVW RI %ULWLVK &XLVLQH LQ D WRS ƢYH VWDU luxury hotel setting. If you are a chef, foodie or restaurateur, this is an unique opportunity to experience a culinary journey to enrich your culinary skills with hands-on demonstration, savour new creations and one of the most delicious must visit food destinations. A food safari in the old city is a deep dive into the charming city’s history and culture.

To participate please call or send a message to: 07956 439 458 or 07956 588 777 For full details of the programme and packages call above numbers.

Places are limited and must be booked in advance. Food Standards Agency Concerned About Home Food Sales

food business and in many cases, unlicensed kitchens are selling food to strangers. A representative of the FSA told the BBC, "The growth of at- home food businesses is a concern. Local authority resources are already stretched, and many are finding it difficult to keep on top of the workload [these and people wanting to avoid new start up cook at-home businesses] supermarket crowds, the appeal is are generating." understandable. Local communities He went on to say, "Our advice to cooking for and selling food to one people when ordering food online is Since the COVID-19 pandemic began another may seem like a valid solution to check that the business has a food more and more people have turned to to many. hygiene rating and choose only those cooking to help pay the bills and keep But the trend has been concerning to with a rating of 3 or above, this can be busy. Many people across the UK are those who regulate food standards. checked on our website." still furloughed from work or may Experts are worried that food cooked "If a consumer has any doubts about a even have lost their jobs during in home kitchens may not meet the food seller or a food product, they lockdown. As a result, there was a relevant hygiene requirements or should report them to the local steep rise in at-home food selling safety standards restaurants and authority. Where sellers do not follow throughout 2020. takeaways are held to. These the rules, they may be fined, There has also been a strong market conditions are even more important imprisoned for up to two years, or for this. With restaurants closed, during a global pandemic. Many are both." The debate on how to tackle possible takeaway fatigue setting in, selling food without registering as a this issue is ongoing. India Club London Fundraising for Survival

The historic London based India Club is fundraising to ensure its survival after a recent legal battle. The money is to help the club’s owners pay their legal fees and prevent the venue from shutting down. Located on London’s Strand, the building narrowly avoided demolition several years ago, when it was scheduled to be replaced by a hotel complex. However, it’s future now depends on paying the legal costs it accrued in winning this battle. The India Club has a rich and valuable history to those of Indian descent in London. It was the base of the Indian independence movement during last century and therefore is considered of great historic significance to many. The “Save India Club” appeal has now been launched online. So far, crowdfunding efforts have raised over £4000 and continues to gather support. The owners Crowdfunder page says: “Fighting the landlord – a multi-million-pound property developer, for three years, combined with the pandemic, has taken a financial toll. We now need to raise at least 50,000 pounds.” The campaign continues.

8 CURRY LIFE NEWS Budget and beyond: key measures for hospitality industry

Hospitality and leisure months, until 30 June, businesses can also apply for a providing some relief for those ‘restart’ grant of up to £18,000, businesses that face mounting and the Government has also rent debt following lockdown. introduced a ‘Recovery Loan A ‘call for evidence’ has also Scheme’, whereby businesses been launched by the of any size can apply for loans Government, to monitor from £25,000 up to £10 discussions between landlords million through to the end of and tenants and to assess what this year. The Government will steps should be taken beyond guarantee these up to 80 per 30 June. cent. In response to the Budget, The furlough scheme has also UKHospitality chief executive been extended until September. Kate Nicholls said: “The Employees will continue to Chancellor has announced receive 80% of their hours that support to help our sector get VAT The VAT cut of 5% for hospitality, tourism and

Chancellor Rishi Sunak has outlined a series of leisure, down from the usual 20% rate and first initiatives to help the hospitality and leisure introduced last July, has been extended for a industry recover from the Covid-19 pandemic. The main measures were announced as part of further six months, until 30 September 2021. This this year’s Budget on 3 March, with further help will be followed by an interim rate of 12.5% until unveiled on 10 March. The VAT cut of 5% for hospitality, tourism and 31 March 2022, when it will then revert to the leisure, down from the usual 20% rate and first introduced last July, has been extended for a standard rate of 20%. further six months, until 30 September 2021. This will be followed by an interim rate of 12.5% until are not worked; businesses back up and running, now it is 31 March 2022, when it will then revert to the must contribute 10% of the vital that the Government standard rate of 20%. cost towards this in July, rising sticks to its date of June 21st The Chancellor also announced an extension to to 20% in August and for a full reopening of the the business rates holiday, until June 2021. After September. sector. Delay would see more this, those companies that have been closed for On 10 March, the Government businesses fail, more jobs lost business will be able to claim a two- thirds cut in also announced an extension to and undo much of the good rates, up to £2 million, with a lower threshold for the ban on commercial work the Chancellor has done those businesses that have been able to remain evictions for a further three to date.” open.

NEWS CURRY LIFE 9 www.currylife.uk Culinary Workshop

e Curry Life Culinary Workshop returns this summer, where we will focus on life aer the Covid pandemic and how the curry industry can recover. Come and Supported by hear from the experts on how to get your back back on track. Please note, the event will only go ahead subject to the latest government guidelines. Regular updates on the event will be posted on our website and social media pages. Restaurateurs or chefs who are interested in attending must register in advance.

Sunday, 27 June 2021 4pm - 10pm

Radisson Blu Edwardian New Providence Wharf 5 Fairmont Ave, Poplar, London E14 9JB

FURTHER DETAILS : 07956 588 777, 07956 439 458

Book your place now

WhatsApp or Post your details Supported by

Name:

Restaurant/Takeaway Name:

Mobile: Email:

Curry Life Events, 23 Keswick Gardens, ILFORD, Essex, IG4 5NF, Email: [email protected]

Entr y fee apply London’s Benares Navadhanya Honoured by Michelin Guide Restaurant Reclaims It’s already known as Cambridge’s top-rated Indian restaurant on TripAdvisor; now Navadhanya has been honoured with a Michelin Plate. Its Star After opening in 2014, Navadhanya has since become one of Cambridgeshire's most popular venues. Its goal was to "provide a Royal Indian dining experience" to their customers. The new Michelin Guide describes the restaurant in this way: "This former pub is home to a well-regarded restaurant with white décor and a contemporary look. Dishes take their influences from around India and exhibit a modern style, while at the same time respecting tradition." Krishna Vijayakumar, the owner of Navadhanya gave his reaction to being awarded the Michelin Plate saying, “We are absolutely delighted to be included in the guide. “It’s a very prestigious award and is recognition for all the hard work we have put in at the restaurant over the past three years.”

Chef Sameer Taneja

Chef Sameer Taneja, of Benares restaurant in London, has reclaimed its Michelin status after being awarded a star for the second time. Mr Taneja worked hard to take the restaurant back to its roots to recapture what made the restaurant so popular to begin with; producing recipes “deeply rooted in regional Indian home cooking.” Customers and critics felt like the restaurant had become “Frenchified” in recent years. In fact, Mr Taneja himself is a former student of universally acclaimed French chef Pierre Koffmann. It was also Mr Koffmann who accurately predicted that Banares would reclaim its Michelin star. Speaking about his restaurant’s dishes’ evolution, Mr Taneja said, “Our food is truthful, the spicing correct and we take pains to create flavours as they would be in their home states, though we are creative and use high quality European ingredients. We do not cook to suit the tastes of a particular audience.” He went on to say, “But I realised I needed to work with flavours and that were intrinsic to my identity.”

NEWS CURRY LIFE 11 Legal challenge mounted against indoor hospitality reopening date

Hugh Osmond, founder of Punch Taverns and Sacha Lord, night-time economy adviser for Greater Manchester, have taken legal action against the Government regarding its decision that bars and restaurants cannot offer indoor services until 17th May at the earliest. As part of the UK’s lockdown exit roadmap, non-essential shops, gyms and hairdressers are set to open from 12th April, while hospitality services will be allowed in outdoor settings only. In a letter addressed to the prime minister, Osmond and Lord said there is no evidence to demonstrate why non-essential shops can open their doors for business on 12th April and welcome customers inside, yet bars and restaurants have to wait until five weeks later (17th May) before they are allowed to operate indoors. Lord previously took the Government to court over the ‘substantial ’ rule introduced in 2020 under the Covid- tier system, and won his case. The Government stated that customers in bars and pubs in higher-risk areas must order food [a substantial meal] alongside but there was confusion over what qualified as a meal. In a tweet sent earlier this month, Lord said: “ I can announce the Government dropped the substantial meal requirement in their recent roadmap as a result of our court case. Judges in our case ruled the measure was arguably discriminatory towards certain sections of society. This is a landmark victory for hospitality.” Writing in the Daily Mail, Osmond said: “By returning to court in a bid to have the end of the hospitality lockdown brought forward to April 12 we hope to provide a boost for the industry’s workforce – more than three million people – and the millions of loyal customers who have been deprived of the human social interaction they experience in our premises.”

12 CURRY LIFE NEWS COVID CURRY HEROES 2021

Curry houses across the country have shown remarkable resilience. Despite the lockdown, delivering food often risked their own teams’ lives. Curry houses have provided help and assistance to NHS staff , key workers and vulnerable people during this unprecedented time. Curry Life recognises these -vital contributions and aims to give special recognition to some COVID CURRY HEROES. If you think as a business you deserve to be recognised for your contribution during this pandemic, please briefl y describe it in a separate sheet or send an email how you and your business have helped make the diff erence during this Covid 19 pandemic. Email: [email protected]

COVID CURRY HEROES 2021

Name ......

Restaurant Name ......

Address......

...... Post Code......

Mobile...... Email......

Awarded by FOR FURTHER DETAILS CALL OR SEND SMS TO: 07956 439 458 or 07956 588 777 Email: [email protected]

Email : [email protected] Lord Bilimoria appointed as Visiting Fellow at the University of Oxford

Lord Bilimoria, President of The CBI (Confederation of British Industry), has been appointed as a Visiting Fellow at the University of Oxford, based at its Oxford University Centre for Corporate Reputation. The Oxford University Centre for Corporate Reputation is a research centre located within Oxford University’s Saïd Business School. It aims to understand how the reputations of organisations are created, sustained, enhanced, destroyed and rehabilitated. Rupert Younger, Director of the Oxford University Centre for Corporate Reputation commented “Visiting Fellows provide valuable insight and guidance into our research agenda, provide access to data and other sources of relevant information for our work, and also engage within our MBA curriculum. Lord Bilimoria’s leadership of the CBI, together with his expertise as a 2018. The latest appointment to the Bynum Tudor successful entrepreneur, will be a hugely valuable Fellowship is His Royal Highness Prince Charles, resource and we look forward to welcoming him to the The Prince of Wales. School in person when we are able to do so. Lord Bilimoria commented: “I am honoured and Lord Bilimoria has strong prior connections with the privileged to be appointed a Visiting Fellow at the University of Oxford, having been appointed as a University of Oxford. The work that the Oxford Bynum Tudor Fellow of Kellogg College in 2017. The University Centre for Corporate Reputation does Bynum Tudor Fellowship is the highest honour the around purpose and the value of social approval College can bestow, according to Kellogg College . He assets in business has global impact. I look forward delivered his Bynum Tudor Lecture on ‘Building a to contributing to and championing this work as best global beer brand from scratch: Boldness in business’ in as I can.”

restaurant with seascape murals. The Leeds-Based Indian and Japanese extensive menu offers superbly spiced, colourful Keralan Restaurants Recognised by Michelin specialities and refined street food. The are a hit. It added that the Indian restaurant Tharavadu and as high as the much-coveted “service is friendly, and dishes arrive Japanese restaurant HanaMatsuri Michelin Star, the Michelin Plate is swiftly." have both received the ‘Michelin only awarded to restaurants who Of HanaMatsuri, the judges called it Plate’ in this year’s quality food serve exceptional food. Therefore, it a “very intimate restaurant, which guide. The two restaurants now join is a tremendous achievement for seats just seven guests and must be another five Leeds-based restaurants both restaurants. booked at least 24hrs in advance. to be officially recognised by Speaking to the Yorkshire Evening The chef-owner serves a wide range Michelin. Post, the Michelin judges said that of sushi and sashimi crafted from While the honour is not considered Tharavadu was “a simple-looking good quality imported ingredients."

14 CURRY LIFE NEWS THE LEADERS IN ASIAN DINING BEVERAGES

NEW FOR 2021 KINGFISHER 330ML CAN

Visit kbedrinks.com to view our diverse portfolio 01622 351100 [email protected] Indian restaurants wary of pay-before-you-eat policy

Taking upfront payments for is not an appealing He believes that technology is a better solution for prospect for Indian restaurants, with fears this could tackling no-shows - with most people booking online alienate loyal customers. or over the phone, Khan says it’s better to have a Some restaurants, such as Birmingham’s 670 Grams, system in place where software indicates the number whose cuisine is inspired by Europe and Asia, have of no-shows. “That report will then justify if it’s worth it for you to accept a booking or use that table for another loyal customer,” he says. West London-based Patri says that asking diners to pay in advance would be off- putting and would be difficult to implement for those restaurants that are less well-known. “The best way to protect from no-shows is a credit card deposit,” says Puneet Wadhwani, chief tasting officer and co-founder at Patri. “We secure a booking with a minimum cancellation of £5 per person.” Habibur Khan says it’s better to have a technology system in place implemented a pay-before-you-eat policy ahead of the hospitality industry reopening this spring. This is according to a report in The Times, which said Earn thousands of £ monthly restaurants were concerned by the impact of customer no-shows. Earn thousands of £££ monthly by utilising your existing Habibur Khan, front of house manager at Dalkeith-based skills and knowledge. If you have long experience for Itihaas said the restaurant would not consider asking working in restaurant trade and willing to spend time to customers to pay in advance. train yourself as sales representatives for products and ‘“We are all humans, sometimes we do make errors and services then this could be an opportunity for you. other things that are more of a priority could come up Send a text with your details to find out more: first so I wouldn’t like to penalise my customers who 07775 827 763 have been supporting us from day one,” he says.

Restaurant for Sale in Sylhet, Bangladesh Al Bel Al Restaurant in Hetim Ganj Bazar, Golap Ganj, Sylhet for sale. Beautiful restaurant in very busy location. Good business with gas supply. 50 seater restaurant. Owner wants to sell it due to personal reason. For further information please call : Belal Ahmed 07804 629 501

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Wines in India, a new U.K. based with more in the pipeline when Reveilo, a boutique estate with an agent which specialises in Indian lockdown restrictions lift. Italian winemaker specialising in wines has launched, filling a With so few Indian wineries in the Italian varieties including significant gap in the market. The U.K. market, Wines in India’s Sangiovese, Nero D’Avola and only U.K. importer to focus 100% mission is to dispel any Grillo. on Indian wines, Wines in India has misconceptions the trade and Fratelli is a joint venture between an initial portfolio spanning six top consumer may have about Indian two sets of brothers - the Italian end producers, most of which are wines, by ensuring the focus is on Secci and the Sekhri and Mohite- from the highly-regarded Nashik elegant, world class offerings. Patil brothers from India. region, north east of Mumbai. The Whilst India is still a relatively York is a nine-acre estate wines have been selected by India’s young wine-producing country, in specialising in international only Master of Wine, Sonal the last 10-15 years the industry has varietals including Shiraz, Cabernet Holland, in partnership with the innovated and grown faster than any Sauvignon and Chenin Blanc, with three directors: Mayank Gupta; other competitive beverage market, a combination of New World Chris Holland; and Nilesh Kamble. and the potential to grow the winemaking practices with French Wines in India will target both the category here is significant; there influence. on- and off-trade sectors. Within are currently some 17,000 Indian Vallonné Vineyards, is a minimal the on-trade, the focus will be on restaurants in the U.K., very few of intervention winery and producer of fine dining Indian restaurants, which list Indian wines, due to lack India’s first Provencal-style rosé, restaurants with a specific wine of both availability and quality. and first Indian Malbec. focus and wine bars specialising in Commenting on the launch, Wines emerging regions. Listings are The current portfolio comprises: in India director, Chris Holland already in place with Darbar, Charosa, which specialises in said: “We are extremely excited to Thyme & Chillies and Diogenes international varieties, including launch Wines in India, the The Dog. In the off-trade, Viognier, Shiraz and Cabernet culmination of several months independent wine merchants, Sauvignon. Its winemaker is Ashok researching the U.K. market and multiple specialists and e-commerce Patil, who has 15 years’ experience exploring India’s wine regions. We wine specialists will be a focus, making wine in India, and has believe there is significant potential alongside grocers with a fine wine completed vintages in New for an Indian wine specialist here, portfolio; Waitrose has just listed Zealand, South Australia and given that the U.K. trade is the Cabernet Sauvignon Reserve France. particularly open-minded to from Wines In India’s Vallonné Good Drop Wine Cellars, which emerging territories coupled with Vineyards. Artisan wine specialists, specialises in sparkling wine, and the British love affair with Indian Wine Monkey, Winebound and The was founded by Barossa Valley cuisine. Grape Slayer have also listed wines, winemaker, Ashwin Rodrigues.

18 CURRY LIFE NEWS Launch of first ever soft to harness health & healing properties of Nettle

Two UK chemists have launched immune boosting nettle, wild heart burn and is an adjuvant in Emunity; the very first health drink strawberries,meadowsweet, bladder infections. It also helps to harness the healing and immunity- chamomile and cucumber. Evoking decrease inflammation and even boosting benefits of nettle and make the taste of a summer day in the contains agents of salicylate that are it available in a ready to drink can. garden, this drink is packed with similar to aspirin. The stinging nettle (Urtica Dioica to nutrients and antioxidants which help Cucumber promotes hydration in the give it its scientific name), has been to reduce cholesterol, blood pressure body and contains flavonoids and used for centuries in traditional and oxidative stress. tannins that are rich in antioxidants medicine. It is an ordinary plant with Emunity Gooseberry contains and vitamins. It has significant some extraordinary qualities. immune boosting nettle, carminative and antacid "We're both Nettle contains a significant amount gooseberries, dandelion, rosemary passionate about helping people stay of biologically active compounds, and thyme. With that late summer healthy, and so developing a drink particularly carotenoids and taste of the garden harvest, this drink full of genuine health benefits polyphenols, that are good for you is packed with nutrients which help seemed the obvious thing to do." and your body. Nettle is known to improve eyesight and memory and says Nasir. lower blood pressure and blood sugar even help slow the aging process. "The recipe for Emunity is inspired levels, it reduces the effects of skin Rosemary has proven useful in the by my herbalist great-Grandfather photoaging, helps in fighting the improvement of liver and digestive who used to create a 'cure-all tea' symptoms of hay fever. It has anti- health. It has been shown to increase from nettle. When I looked into it, I bacterial properties and boosts your the effectiveness of antibiotics and could see why nettle was so immune system. improve memory and learning. effective." says Roy. But to be fair, nettle on its own isn't Dandelion has been used to treat. It Emunity has transformed the humble very tasty, so pharmacists Roy Lamb shows promising antitumor effects as nettle into a great tasting, refreshing and Nasir Isaji, have infused it with a well as aiding blood sugar control. drink loaded with immune boosting range of garden botanicals, each with The plant is so nutritious that it helps health benefits. It is 100% natural, their own health properties. aid weight loss and also supports the with no artificial ingredients and Emunity is available in two great immune system. only 53 calories per can. Emunity is tasting flavours: Wild Strawberry and Meadowsweet is a perennial herb available from www.Emunity.co.uk Gooseberry. known for reducing the symptoms of Emunity Wild Strawberry contains cold and bronchitis, stomach ulcers,

NEWS CURRY LIFE 19 Rupert Rowley, currently development chef for MSK Culinary Workshop to Ingredients, Mark Poynton, formerly of Michelin-starred restaurant Alimentum and Dominic Chapman, head chef at The Beehive at White Waltham. Chapman previously focus on life after worked at Kensington Place in London and was once head chef at Heston Blumenthal’s Hind Head in Bray. Award-winning restaurant manager Mo Gherras will also pandemic and curry be taking part. Guests at the event will also have the opportunity to enjoy a three-course meal featuring an array of spicy dishes industry recovery plan devised by London-based award-winning Asian caterers Curry Life will host its culinary workshop and networking Mint Catering. dinner on 27 June 2021 at the Radisson Edwardian New Participating chefs and restaurants will receive a Providence Wharf in London’s Docklands. certificate for attending the culinary workshop and panel The annual event, a highlight of the UK curry industry’s session. The headline sponsor for the event is Just Eat, event calendar, was cancelled last year due to the Covid-19 with additional event partners including Unisoft pandemic. As hospitality services across the country prepare Solutions, CLCC and Travel Links Worldwide. to open up for business, in line with the government’s Those interested in attending this event must reserve roadmap out of lockdown, the workshop’s primary focus tickets in advance. To reserve your space at the event, call will be on life after the pandemic and building a recovery 07956 588 777 or send a text. plan for the curry industry.

Syed Ahmed, the event organiser and share tips on technology that will drive editor at Curry Life Media Group, said: these businesses forward, alongside the “The curry industry is one of British importance of digital marketing and cuisine success stories. It has taken sustainability.” enormous hits due to the pandemic. We and restaurant consultant have invited several experts to Mridula Baljekar, best-selling author of participate in a panel discussion to several curry cookbooks, will host a examine how curry businesses can build cooking demonstration highlighting why a profitable path in the aftermath of exquisite dishes are essential for a Covid-19. successful business. “As we have done every year, we will Other participants at the culinary discuss the sector’s latest trends and workshop include acclaimed chefs

20 CURRY LIFE NEWS Founder and CEO of the business Brody Sweeney says drone delivery enables the restaurant to reach Are drones the food a larger geographic spread of customers, and allows them to receive their orders in record time. delivery future? The Camile Thai takeaway chain has been taking part in a trial in Oranmore in County Galway, West of Ireland, alongside other restaurants. The trial has been operating from a food truck parked outside a Tesco superstore. “We see drone deliveries as a welcome new way of cutting down on the heavy delivery costs that are placing an increasing burden on restaurants,” says Sweeney, with Camile Thai charging customers a €2.99 delivery fee. Delivery by car or bike costs the company somewhere between €5.50 and €6, A curry house in Glasgow is John Crawford, to trial the according to Sweeney. trialing the UK’s first drone service, which is still in the If drone deliveries were to become widely delivery service for its takeaways, research and development available, Sweeney calculates that about 70% of with the restaurant owner saying phase. In a report in The Camile Thai deliveries could be done in such a the process is an eco-friendly and Times, restaurant owner Asif way. faster way to deliver food, and Ali says the service could “It won’t be suitable for all deliveries — such as to one which could end up cheaper soon be used for goods busy urban streets or office blocks,” he says. for the customer than other weighing up to 1kg. “Drones are ideally suited for suburbia, where delivery methods. Last year, Thai restaurant people have gardens or driveways where deliveries The Shish Mahal in Glasgow has Camile Thai Kitchen started a can be dropped. The future of drone delivery is partnered with a local drone pilot, drone food delivery service. definitely revolutionizing the .”

NEWS CURRY LIFE 21 Abdul Hay Owner chef of i-Naga THE SOUL of a community I-Naga Restaurant

he last few takeaway in East London. Now married to housewife months Nargis and the father of 4 sons, aged between 6 and Thave been 18, Abdul commutes tirelessly each day from his undeniably home in Bethnal Green, ‘seven days a week and challenging for the nearly every day of the year’. restaurant industry, Bangladeshi cuisine has long been associated with the with lockdowns thriving 'bhuna and beer' cultures of Brick Lane and and tier changes creating a rollercoaster of openings Birmingham, so beloved by British office parties and and closings across the country. Every day brings stag dos. However, Abdul has, in this traditional more stories of the ruin of businesses that have been corner of the London suburbs, been quietly elevating years in the making and apprehension about the his ancestral food to a whole other level. ‘I grew up, future. Deep in South London, however, is a heart- and still live in Tower Hamlets, the heart of the warming success story thanks, in part, to the huge Bengali curry industry in the capital,’ reflects Abdul. affection and respect it holds in its local community. ‘I saw how the local restaurants diluted their heritage I-Naga, in West Wickham, a short drive from bustling to suit British tastes and, while I understand it in my Bromley town centre, is the lovechild of British- head, my heart wanted to create a curry house that Bangladeshi chef Abdul Hay and is known for both would not compromise but would win over my diners its award-winning menu and charismatic owner who by sheer quality and taste.’ is somewhat of a celebrity in local circles. This approach, infused with authenticity and passion, The 43-year old entrepreneur opened the has clearly paid off. A short time after opening, the contemporary curry house 10 years ago after ‘the restaurant was the very first in Bromley to hold a existing restaurant had fallen into a bad way.’ five-star hygiene rating. Within a year, it had won its According to Abdul. ‘I saw the potential and wanted first Curry Life award and I-Naga’s Head Chef, Abab to rescue it. I was able to buy the place for a song Miah, has been the winner of Curry Life's Curry Chef which made it possible and have not looked back’. Of The Year award for four consecutive years. I-Naga Having been born in Sylhet in eastern Bangladesh, was described to me by the editor of this magazine as Abdul arrived with his parents aged three and cut his 'probably my favourite curry house in the country. I teeth in the curry trade working at his older brother’s even missed it when I was working in Delhi'. High

RESTAURANT REVIEW CURRY LIFE 23 praise indeed, so I started the journey from my what we have all been through? West London home with high expectations. Abdul is proud of his standing in the community, Arriving on a rainy evening, I was immediately forged through both I-Naga’s popularity and his enveloped in Abdul's warmth as a host. It felt as tireless giving back to the area. ‘I take great though I had walked into his own family home and pleasure in sponsoring most of the local sports was being treated as a long-lost friend. ‘When I teams’, says Abdul, ‘I contribute a significant open my doors at 5pm’, agrees Abdul, ‘I am amount of money each year to them because I opening my doors to my guests and cannot help know such activities are crucial to keeping a but treat them as though they are sitting at my own community alive and thriving.’ I also hear about table’. Meaningful engagement, however fleeting, the restaurant’s feeding of NHS staff in the A & E

is so valued in our current times. Diners, starved of department of the nearby Princess Royal much of their usual social interactions, will be University Hospital and providing for more appreciative than ever of a warm welcome local schools, including a regular buffet meal for and a personal touch. Abdul has this in spades and, school children. in a relatively recent timespan, has built a devoted They say what goes around comes around and the following. This was evident in the stream of restaurant owner certainly had a taste of this after a takeaway collections as I sat down to my table, the burglary last year. ‘The local response was only diner in the closed restaurant. The staff overwhelming. It still blows my mind’, reflects seemed to know most people by name and orders Abdul, ‘I refused a kind offer of a GoFundMe page were interspersed by cheerful enquiries into being set up and so the locals began to flood the relatives’ health and Christmas plans. After months restaurant, I mean queues out the door. One man of social distancing and isolation being pressed on ordered food from me for 14 days straight, us in the fight against Covid, this atmosphere of admittedly by the 12th day, he laughed about a authentic community is sure to be in demand. Who curry overload!’. ‘I will always be grateful to our wants sterile formality and insincere service after neighbourhood for that time which showed me the

24 CURRY LIFE RESTAURANT REVIEW power of human kindness like nothing else. I am just through some of his highlights. The salmon is, a regular guy with a dream but God is definitely according to the chef, 'mouth-wateringly good', and a watching over me’. quick Google reveals his public feel much the same. Abdul cites inspirations such as Gordon Ramsay as Sadly, I am allergic to fish and so had to pass on this examples of a fearless drive achieving anything. But delight but Abdul assured me even better was to there is no doubt he also puts the graft in: ‘Nearly come. And how right he was! Full disclosure, I have every dish that leaves my kitchen is seen by me. I lived or travelled in India for nearly 20 years and I know this to be a secret to success. I also refuse to have never experienced a poppadom like the one that use anything but the highest quality ingredients. My was produced as an amuse bouche by a smiling chicken is from a Smithfield Market butcher, the Abdul. A thin soft 'papad' was covered in a vibrant freshest anywhere, the lamb is from New Zealand layer of tamarind, crispy red , channa and,

and basmati is only Tilda. Yes, it may cost more, even, the crunch of . I could only stare but you know in the first bite what you are being at it for a few minutes in interest and slight suspicion given.’ before the first (incredible) mouthful. Safe to say, I The recently refurbished dining room of I-Naga is will never be satisfied by a bare naked poppadom pleasingly spare, a refined canvas for the colourful again after this explosion of taste, tanginess and dishes on the menu. The long dining room, with creativity. One of the great crimes of mid-range divided tables that feel suitably safe, is decorated in a Indian restaurants in the UK is a complete absence of neutral palette complemented by glamorous lighting surprise. This is where I-Naga is leading the field and and crisp, heavy white table linen. The bar is well raising the bar for curry houses everywhere. stocked against lit-up glass and the whole effect is Having thought we might have peaked with the fully- quietly luxurious without being flashy. With a loaded poppadom, the next course, a petite plate of flourish Abdul produces the menu - the scope of smoky rich red , topped with a which is immediately eye-catching and talks me voluptuous king prawn (although sadly I could not

RESTAURANT REVIEW CURRY LIFE 25 eat this) and caramelised sweet onion brought the South Asian diaspora, it is nostalgia, the daadi on a everything crashing to a halt. Even allowing for the charpoy shelling beans, . Either way, Abdul has gastronomic banality of lockdown life, that delicate built so much more than a restaurant on this corner of starter was, hands down, the best thing I ate in 2020. Croydon Road. It is a magic carpet. Such a familiar dish, one that I have indulged in in Beaten-brass dishes come out laden with Anglo- palaces, dhabas and streetcarts, from Lahore to , Indian , thick, mildly spiced and aromatic and yet here in the fringes of Bromley, I find the most - I can easily imagine ayahs feeding it to plump children exquisite example of it I can remember. Subtle and of the Indian Raj - and perfectly flavoured basmati rice. delectable like the courtesan Pakeezah herself. As a non- Wanting to explore further into Abdul's local heritage on driver, Google Maps tells me it is 1 hour 9 minutes, the menu, I requested one of the chef's signature dishes, a taking in a tube, overground train and suburban bus, from fiery Chicken Tikka, in a velvety - it did not my front door to I-Naga. That is a journey I would disappoint and was a perfect high note to a memorable willingly do again and again, in all weathers, for this one, meal. Dessert was a sweet tongue refresher in the form of transcending, starter. Pistachio-infused , as creamy and fresh as anything Abdul and his team are extremely attentive but keep the served on Chowpatty beach at sunset. balance just right allowing space for the dining Abdul likes to say that ‘a good customer will never leave experience while never more than a smile away. Still a bad review; if he is unhappy with a meal coming down to earth from the tikka, I was ushered into and feels he has been undersold, he simply won’t return.’ another taste realm, with a flaky rolled filled with There is no danger of that from this reviewer - I am meltingly tender spiced lamb. The changing of gears already looking forward to going back and sampling worked well and the lamb was warm, comforting and as Abdul’s original homestyle Bengali Chicken , in though it might have been cooked in a clay tandoor for which according to the chef, ‘there are no coconut or 24 hours. It felt like sitting at dusk in a wood-smoked almonds, the does all the talking and you haven't North Indian village watching the fields and trees, lived until you've tried it’. This year will see Abdul it felt like being a prized guest, it felt like celebration, it launching a weekly Bengali curry night and bringing felt like home. I was beginning to see the strength and more secrets from his family kitchen to lucky diners. magic of I-Naga, it takes the diner on a journey through 2021 is looking up already. these small plates of storytelling. For the British, it will I-Naga Restaurant, 84 Croydon Rd, Coney Hall be Jewel-in-the-Crown, Golden-Triangle exotic while for Roundabout, West Wickham BR4 9HY

26 CURRY LIFE RESTAURANT REVIEW

Flavours of some best Indian takeaways during lockdown

By Sam Smith Curry life has reached out to some of the most popular restaurants and takeaways to learn how they are dealing with lockdown. But also, how this has impacted the food they serve and how customers are responding, all with an emphasis on flavours. This is what they told us

Haweli Ealing Restaurateur Manik Miah of Haweli in Ealing had a lot to say when it came changing customer tastes. “Our philosophy is simple; we provide generous portions at a reasonable price, but our real selling point is customers will experience unique flavours in the dishes we create. And we enjoy creating new dishes.” During the pandemic, Manik told us that customers are mostly ordering the classic curries, and this is what’s supporting Haweli during lockdown. But he also told us that before lockdown, he noticed some significant changes in customer tastes. “We’ve really been able to create some truly amazing dishes. And our customers have been very receptive to

28 CURRY LIFE NEWS them. For example, we’re using our grill a lot more as well as making curry. Our tuna steak cooked in a variety of spices is becoming quite famous.” “This dish is so different from what people are used to ordering when they visit a restaurant like ours. But the more unique dishes we create the more customers are willing to try them. We once had someone order our tuna steak dish every day of the week!” “Our grilled asparagus with lamb or chicken is also very popular. It’s so different, we cook it in turmeric with poppy seeds, butter and pepper. We’re also seeing vegan food really taking off Haweli of Ealing too. This gives us more opportunity to 127 Uxbridge Rd, Ealing, London W13 9AU create new and exciting dishes.” Tel: 020 8567 6211, www.haweliofealing.com

The Indian Ocean, Cambridge

Ruhel Hoque of The what they like, and they Indian Ocean in tend to stick to these Cambridge told us, “It’s dishes. This is especially our old favorites that have true of our older carried us during customers. They love their lockdown. Curries like traditional curries. But , before lockdown we did madras and korma have notice customers’ palates continued to be popular. are changing, especially They are also easy to among younger or produce and meals like millennial customers. these travel well.” They are taking an active He did discuss the interest in more authentic challenges of lockdown dishes and flavours.” and how his customers’ Ruhel went on to explain The Indian Ocean tastes are changing. in more detail. “Grilled Unit 4, High Street, Histon, Cambridge CB24 9JE “There’s a scarcity of is now more popular. Tel: 01223232466, [email protected] certain ingredients at the Flavours and spices from moment, such as turmeric. traditional Bangladeshi So we’ve had to reduce and Indian dishes, or a our menu during fusion of smaller dishes lockdown. We have plenty which, when ordered of stock, but it’s still a together, complement concern. If this situation each other. Even if they continued indefinitely originate from different then I fear for many regions. Sadly, these restaurants and meals don’t travel well takeaways.” and aren’t well suited for “Our customers know takeaway.”

NEWS CURRY LIFE 29 Shozna Restaurant - Rochester customers broadening their horizons. Customers are becoming more health conscious too, so we’re seeing a Jamal Uddin lot of plant-based and grilled food being ordered, in Ahmed of particular fish. Shozna “Our fish curries and fresh grilled fish is really growing Restaurant in in popularity. This allows us to prepare more authentic Kent said of his dishes. Understanding spices and having the knowledge experience, “We of what works together as a chef helps us teach that to offered our customers, who get a feel for it themselves. It helps takeaways their palate develop and gets them used to more intense beforehand, so flavours.” we’re lucky that we’ve been able to adapt quickly. Although it’s only half the experience. Customers visit us to enjoy the flavours in full effect along with the atmosphere.” He told us about his customers’ takeaway habits during lockdown. “Our popular dishes before lockdown are still the most popular ones now. People still like what they’ve always liked. But our house specials are becoming more popular. Some customers are absolutely branching out, they are experimenting with more traditional and authentic Shozna Restaurant recipes.” 153 Maidstone Road, Rochester ME1 1RR “Many return to what they like, but it’s nice to see Tel: 01634 847 847 www.shozna.com

“Dhansak and other sweet and hot dishes can be Zyka, Reading addictive. They also serve as a fantastic gateway to other dishes, allowing customer palates to evolve Zak Khan, the owner of Zyka in Reading gave us his further. We hope this will be the case when we insight. “Today, people have authentic recipes at their reopen to sit-down diners.” fingertips, so they want something more. There are also trends to consider.” “Smaller dishes are becoming more popular, similar to tapas but of course it’s traditional Indian and Bangladeshi recipes. An increasing number of customers now like to order a variety of small dishes to try them all. This is a great way for them to experience new flavours.” Zak explains that while traditional curry dishes are still popular, he’s noticed some customers are moving on from their regular favourites to explore new but similar dishes. “Those who may have liked korma or masala before may find they like or karai dishes. We’re Zyka selling a lot of dhansak through takeaway orders at 6 Park Lane, Reading RG31 5DL the moment and we think there’s a connection. Tel: 0118 942 7788, www.zyka.co.uk

30 CURRY LIFE NEWS Kennington Tandoori, London

Dr Kowsar Haque from Kennington Tandoori told us about his approach to takeaway food during lockdown. “We run our restaurant as a separate business to our takeaway, so during the pandemic we switched our focus to takeaway only.” “We’ve used online platforms since 2009, so everything we do is data driven. It allows us to analyse trends and track which dishes are ordered the most. When we switched to takeaways, we used this data to strip back out menu to just the four most popular dishes, korma, masala, rogon josh and our famous Goan .” “We were so busy. Serving these four dishes primarily has helped us support our business throughout the Kennington Tandoori pandemic. We gradually expanded the menu, adding 313 Kennington Road, London SE11 4QE more items over time. This includes many of our Tel: 020 7735 9247, www.kenningtontandoori.com vegan recipes, or vegan versions of our popular dishes.” “When people want exciting flavours they tend to Kowsar explained to us why he thinks this model was visit a restaurant and enjoy that experience, which is successful. “Curry is ; in fact, all different to ordering a takeaway. We look forward to takeaway is comfort food. People order a takeaway to welcoming our customers back for this when the eat it at home and relax. And this is what people have time comes.” needed most during lockdown.”

Taj Cuisine - Chatham, Kent

also have plenty of customers who like to order more adventurous dishes, even during lockdown.” “We’re finding ways to make this happen, our curries are still popular but we’re getting a lot of orders for food like shashlick. Something we can serve in a container and our customers can eat it straight out of that. These dishes have increased in popularity during lockdown.” Abul told us about his customers and how understanding who they are and the flavours they prefer has helped sustain his business during the Taj Cuisine pandemic. “It all depends on that customer’s palate. 1, Walderslade Centre We use a lot of English herbs alongside our Walderslade Road, Walderslade traditional recipes to create unique dishes.” Chatham ME5 9UD, Tel: 01634 686648 “Before lockdown we had a gentleman come here for www.taj-cuisine.co.uk his birthday. His present was a unique dish cooked just for him. Nothing that’s already on the menu, something tailored to his tastes. He told me it was the Abul Monsur of the Taj Cuisine in Kent reflected on best birthday present ever. It’s hard to create what’s changed for his business during lockdown experiences like this through takeaway food, but saying, “We’re still selling the usual madras and korma we’re finding a way.” meals, there’s always a market for these dishes. But we

NEWS CURRY LIFE 31 WHAT YOU NEED TO KNOW ABOUT SCAMMERS

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Avcbvi hw` †Kvb m‡›`n nq Avcwb Rvó BU Gi mv‡_ K_v ej‡Qb wKbv, Zvn‡j jvBb †K‡U Avgv‡`i Kj Kiæb GB b¤^‡i 0208 736 2000 Russell Higham modern and cosmopolitan cuisine. Shaan, an 80-cover restaurant situated between orthing, on the south coast, has often two of Worthing’s main railway stations, has built been seen as a poor relation to its up a loyal clientele from right across the age Wbigger and brasher cousin, Brighton, a spectrum. Young millennial diners these days few miles to the east with its universities, nightlife demand healthy cooking, sustainable ingredients and ‘party town’ reputation. Its smaller, more and fast service whilst their older, more sedate neighbour, conversely, used to be known conservative customers want to eat their familiar primarily for the elderliness of its population – the favourite dishes in a comfortable environment prevailing image of Worthing in many locals’ served by staff who take the time to make them minds was a caricature of aged retirees hobbling feel at home. Is it possible to keep both sides gently along the town’s Victorian seafront happy? Owner Shamim Ahmed and his wife Lima esplanade. Over recent years, however, there has have proved that it is. This husband-and-wife been a significant lowering of its citizens’ average team, who both hail originally from Sylhet in age and Worthing now actually boasts a younger eastern Bangladesh, have combined their uniquely demographic than many of its West Sussex different skill sets to create, over the last ten years, neighbours. This, along with Worthing’s perennial a highly successful business that has defied, and appeal as a British seaside holiday destination, has even thrived under, the challenges presented by the led to an improvement in the diversity and global pandemic. standard of its dining scene as the town’s Being lockdown, the restaurant part of Shaan was increasingly youthful residents demand more closed to the public when I visited on a cold, wet,

36 CURRY LIFE RESTAURANT REVIEW Shamim Ahmed and his wife Lima weekday evening in late January but I could see that return to normal, Shaan will return to employing four deliveries were flying out of the door at an impressive staff front-of-house plus five in the kitchen as well as rate. A socially distanced part of the main dining area, three delivery drivers who have recently been which is decorated in contemporary neutral tones supplemented by the Just Eat service which, Lima told featuring soft mood lighting and lots of natural me, currently represents around 25% of their takeaway materials, had been set aside for me in order to meet the business. strict Covid-19 regulations. From this vantage point, I So how has Worthing’s changing demographic affected could observe customers coming in to collect their their business, I ask the couple. Shamim replies that takeaways, so I had the opportunity, as I waited for my “It’s now important to provide healthy, and not just own food, to ask tasty, food – some of them especially to the what made them younger keep coming generations. back to Shaan. They spend The same two more time at the answers were gym than in the repeated by pub and take nearly everyone care about what I asked: goes into their “flavour” and bodies, so we “service”. offer plenty of The flavour vegetarian element of options and a Shaan’s appeal I gluten-free discovered for version of myself everything on immediately as a the menu”. He selection of adds that “They starters were are also more brought to my concerned with table: A Chicken the speed of with a service and can subtly tangy honey be less patient and dressing, a generously portioned King than our older diners.” Shamim concedes that this can Prawn Butterfly and a Mixed Grill which included the cause misunderstandings sometimes when customers do most succulent and attractively hued Lamb and Chicken not appreciate the time it takes to cook something really Tikka I’d had the pleasure of tasting in a long time. well but explains that he tries to avoid delays by These were followed by an equally satisfying main ensuring staff have clearly defined stations which they course which comprised just about every single item on take total responsibility for in order to prevent overlap the menu. Everything looked and tasted perfect but and repetition of duties. particularly noteworthy were the plates that Shamim He also points out, interestingly, that “The difference had told me are their regular customers’ favourites, between the ages is also very noticeable when it comes including a tantalisingly good Bangladeshi deboned fish to drinking: ten years ago (when Shamim worked at curry served with a hot and spicy sauce made from another local Indian restaurant) we would occasionally garlic, chillies, tomatoes and , plus a medium- have problems at the weekends with groups of young hot dish of wonderfully plump and juicy Chatga king people consuming large amounts of alcohol before, prawns marinated in spices and cooked in a clay oven. during and after their dinner, getting loud and Lockdown had prevented supplies of their draught lager, sometimes rowdy. Nowadays, they drink moderately Cobra, from being replenished by the supplier but there with their meal because they’re so much more health were ice-cold bottles of Bangla on hand as well as a conscious; they just pay the bill and leave quietly small but well-stocked corner bar with wines and spirits without any problems”. to keep the dine-in customers lubricated when they are As I enjoyed my post-dinner coffee, I had the finally allowed back in. Once that happens and things opportunity to note Shamim and Lima’s relationship

38 CURRY LIFE RESTAURANT REVIEW with their customers as they called in to collect their pandemic last year. Needless to say, the deliveries went orders. It became apparent that many of them knew the down a treat with the hardworking and hungry hospital owners by name and that Lima, in return, had made staff. The local MP’s letter is proudly displayed in the efforts to remember personal details about her customers restaurant along with his ’Covid Curry Hero’ award from and their families. One of these, a local nurse named Curry Life magazine in recognition of his good deeds. Not Siobhan who had just finished working a twelve-hour wanting to forget his roots, at the same time Shamim also shift, was stopping off on her way home to pick up an paid and arranged for enough rice and meat to feed 500 order of that ever-popular British favourite, Chicken people to be distributed to the poor of his native Sylhet Tikka Korma. She told me that Shaan is “without a back in Bangladesh. His altruistic giving seems to have doubt, THE place to go in Worthing” and, as I found brought him instant karma (or should that be korma!) too when I checked a few reviews on Trip Advisor, this is a in the way of a doubling of his takeaway business: over sentiment echoed by many of their customers. Siobhan the last year, Shaan’s average weekend trade has went on to reveal that she would never touch curries increased from around 25 to over 50 meals per night. before a friend took her to Shaan where she tried a This success naturally makes Shamim and Lima Ahmed Korma for the very first time. “I never used to like spicy happy to be able to ensure continuity of employment for food”, she laughs, “but since discovering Shaan, I’ve their staff and their families, many of whom are from the become so much more adventurous in my tastes...I even BAME community which has suffered disproportionately had a the other day!”. in the pandemic. Of course, it also makes the lucky Siobhan is not the only nurse who has been enjoying the residents of Worthing happy to have such an excellent restaurant’s cooking. Shamim received a letter of thanks source of fresh, flavoursome food right on their doorstep. from his MP, Tim Loughton, for having generously After all, a good curry is something they can all provided Worthing Hospital with hundreds of free meals. appreciate, whatever their age. He had contacted the hospital wanting to find a way of Shaan supporting NHS staff in their battle against Covid-19. 205 Tarring Road, Worthing Together, they came up with the idea of delivering up to West Sussex BN11 4HN 125 three-course meals in hygienic boxes each Thursday T: 01903 209955 for a month during one of the worst periods of the www.shaanindian.co.uk b o

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RESTAURANT REVIEW CURRY LIFE 39 to boost your wellbeing

Mental health and emotional and physical wellbeing have been front of mind in the last year as the world has grappled with the Covid-19 pandemic. The effects of isolation and the lack of social contact from lockdown has been well documented; with lockdown levels easing around the world, people are now faced with feelings of anxiety at the prospect of ‘the new normal’. Such conditions have made everyone reassess their state of mind and look at ways to sustain a healthier outlook. Indian herbs, spices and produce have long been revered for both their calming and mind-boosting properties, as well as perceived health benefits. Here are ten ways you can restore your health and mental wellbeing in 2021 by using a range of Indian spices and ingredients. Amchoor Supermarket Waitrose identified amchoor - a seasoning made from dried and powdered green mangoes and widely used in north Indian cooking, as one of the key ingredients to consider in 2021. You can add it to vegetable curries and chutneys, or in marinades for grilled seafood and fish skewers. Amchoor, which contains many essential vitamins and nutrients, has also been associated with weight loss, while its antioxidant properties mean it can benefit the health of your digestive system, too. Often described as a ‘smelly’ spice, or ‘food of the gods’ (allegedly because it is so good for you), asafoetida has a pleasing onion-garlic flavour and is used mainly in savoury dishes such as curries or . It comes from the root of the rhizome plant, similar to and works well in combination with other spices such as coriander or . Its health properties include boosting immunity levels, being used as an antioxidant and helping to maintain digestive health. Ashwagandha Also known as Indian ginseng or winter cherry, ashwagandha is an ancient medicinal herb that can help improve energy and levels of concentration and has been known to lower stress levels. Its taste is quite bitter, so it’s best added to drinks such as coffee or to smoothies and juices and even baking. Research company Mintel pointed to how products such as a seasoning mix with cinnamon, cocoa and ashwagandha, aimed at restoring calm and relaxation, could become popular post- pandemic. “This calming blend can be added to sweet dishes such as , oat cookies, rice pudding, yoghurt, , juice or tea,” it said.

40 CURRY LIFE INGREDIENTS Ceylon cinnamon With its anti-inflammatory and antioxidant properties, ceylon cinnamon, which hails from Sri Lanka, can help protect the body from disease and improve your gut health. Research from Aberdeen University, published in late 2019, also pointed to how the spice could prove effective when managing diabetes. The spice is commonly used for desserts or baking but you can also combine it with hot water to make a refreshing cinnamon tea. Its mild flavour makes it an ideal addition to chicken curry, creating a delicate and not overpowering taste. The humble chickpea features prominently in Indian cuisine and is expected to be a key ingredient in savoury dishes in 2021, according to various food trends reports. Foodservice catering suppliers Aviko says are high in protein and also contain some essential omega-3 fatty acids that can often be missing from vegan and vegetarian diets. EHL Ingredients, an importer of ingredients from around the world, points to how chickpeas are also widely consumed dried, puffed or roasted as a , or coated in flavour. Expect to see high-protein chickpea-based versions of classic foods such as , rice and even ice . Sophie Bertrand and Bari Stricoff, the authors of Forking Wellness: Your No-Nonsense Guide to Health and Nutrition , add that chickpeas can be the main protein source of a meal or they can be simply added to any meal or snack to boost the overall nutrition and leave you feeling satisfied. “Additionally, chickpeas provide vitamin C, B6, and folate,” they say. Curry leaves Curry leaves, also known as kadi patta, are a fragrant herb, hailing from south India and most often used to make ‘tadka’ - a base for Indian cuisine, where the leaves are sauteed in ghee alongside other spices such as mustard seeds and cumin. Curry leaves are seen as having health benefits as they are packed with antioxidants and you can also boil the leaves and drink this as you would tea.

INGREDIENTS CURRY LIFE 41 Also known as chickpea flour, gram flour (made from ground chickpeas) is taking off in popularity as it’s gluten-free and suitable for vegans - it was highlighted by Waitrose as another top ingredient for 2021. The traditional Indian name is ‘besan’ and it’s already used in a variety of Indian dishes - you can coat with the flour and make bhajis or . Its high protein and high fibre content means it’s also good for you, and it contains less carbohydrates and calories than all- purpose flour. Pickles and preserves If -making defined 2020, then pickling and preserving will be the talk of 2021. The trend is in part being fuelled by people appreciating they have more time on their hands as well as by the need to reduce food waste. Indian pickles are commonly referred to as ‘achaar’ and mango pickle is one of the most popular Indian ones but you can also try your hand at pickling all manner of . “You can extend the shelf-life of your vegetables and still enjoy all the vitamins and minerals they have to offer,” say Sophie Bertrand and Bari Stricoff. “ Plus, some pickles are naturally fermented, which have added benefits to our gut microbiome as they contain probiotics.” Radicchio It’s not an Indian vegetable but radicchio is in demand and can be used to give a twist to a traditional salad, an Indian dish using fresh chopped tomatoes, cucumbers, , lemon juice and chili peppers. According to New Covent Garden Market’s 2021 fruit and vegetable trends report, consumers are consciously adding a lot more leafy vegetables such as radicchio to their diet, whether it be the main event, part of a dish, or as a snack, in the bid for a healthier lifestyle. Wayanad peppercorns Another ingredient on Waitrose’s 2021 list, these peppercorns are grown in the Wayanad district of in south west India and are reputed to be the finest pepper in India. Think spicy combined with a slight citrus flavour - as Waitrose highlights, they are harvested by hand in Kerala, where they’re left to ripen on the vine. In terms of health benefits, adding these peppercorns to dishes can ease digestion, while it is also a good source of vitamin C.

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rjun Baljee knows a thing or two food service business. His family runs the about food. He trained at the Royal Orchid Hotels group in India, which ACornell University School of comprises more than 60 hotels, each with Hotel Administration, before moving on to their own food and beverage (F&B) work at a number of five-star hotels, offerings, all managed in-house. including Fairmont, Four Seasons and The “Safe to say, my earliest memories were of Oberoi. Even without this training, Baljee hanging out at my father’s hotels, learning Arjun Baljee has a fair idea of what it takes to build a to cook from the chefs,’ says Baljee.

44 CURRY LIFE RESTAURANT REVIEW Making a ‘bright’ start

All of which should stand him in good stead for his latest venture, Pataka, which opened in February, and which Baljee describes as a ‘food tech start-up’ making use of a ‘bright’ kitchen. Having moved to London in the last year during the pandemic, Baljee says there was a glaring need to do something in the F&B space with existing kitchen infrastructure. One way to tackle this is through so-called ‘dark’ kitchens - a unit or container in an industrial business park where takeaway food is prepared for delivery, and which have unsurprisingly thrived during lockdown. Baljee’s take is slightly different - he is calling his new venture a ‘bright kitchen’. “The current nomenclature is to use ‘dark’ and ‘cloud’ kitchens - all negative connotations in my view,’ he says. ‘There complete waste when not utilised are thousands of existing restaurants and pays them a share of the revenue, efficiently.” spaces in London, and in every major city, which Baljee says ensures said Pataka’s concept is to operate from begging to be rejuvenated. We want to be restaurants can still afford to pay fully-licensed local restaurants - it that ‘bright’ idea. Money has been spent some of their monthly dues to is currently resident at the site of on infrastructure and equipment, and is a their landlords. In Baljee’s words, Adrian’s Restaurant in Victoria. It it’s restaurant-quality food, served as the chef intended, as if Pataka review: in a sit-down restaurant, but packaged for delivery. These There’s spice and lots of it, along with truffle and spaces have restaurant seating as pecorino… well so the aim is to eventually Pataka’s aim is to combine more unusual flavours with traditional Indian have a dine-in facility at each dishes, and it’s certainly hit the mark there. The food delivery travelled well spot. in recyclable containers but it wouldn’t hurt to pop some of the dishes in a “We take over the staffing and preheated oven. help them minimise their holding We tried the butter chicken - it was just the right side of creamy, with enough costs and ensure that their spice to elevate the dish above the norm and paired with a mushroom rice investment isn’t written off,” enhanced the flavour further. adds Baljee. “The driving factor The ‘Konkan Grilled Chicken ’ - chicken skewers dusted with fresh is that we want existing coriander and light green chillies was also beautifully spiced. A pungent black investments in infrastructure to dal and and pea also travelled well, while the soya and be utilised in a more efficient spinach was an unusual vegetable side dish, flavoured with cumin, pine nuts manner. We see limited value in and masala creme fraiche. building new infrastructure when If you are looking for something a lot different, try the truffle pecorino there are so many restaurants that . These flavours can tend to be overpowering, particularly if you are are closing around us everyday.” not a huge fan of truffle but the taste was incredibly subtle while still giving a little kick. We also tried a garlic chilli version which was equally delicious. Taking on tradition The kulcha was a little on the hard side but that might be the bane of food Pataka, which means ‘firework’ delivery. The dessert - Rasbailey - was also a revelation, a version of in Hindi, describes itself as a pan- rasmalai infused with Bailey’s. Indian restaurant concept, taking

RESTAURANT REVIEW CURRY LIFE 45 flavours from around the country delivery-only model, the mobile have been designed with an and updating the way each dish is phone, tablet or desktop screen is incredible amount of adaptability cooked or putting a twist on it. the only front-facing tool Pataka to suit spaces,” he says. “This “For example, we have taken the has to interact with diners. But gives us the flexibility to do what mundane makhani [a Baljee has plans to use is right by the space to maximise creamy dish of paneer with a technology beyond this. its utility and return.” -based gravy] and updated “The tech we are developing will Baljee has a few other sites lined it to make a paneer roulade, with ensure that we know what the up across London already, edamame beans and padron customer wants – their potentially in Bermondsey, peppers.” says Baljee. “It’s a preferences, perhaps curating a Bayswater, Richmond and cross-over between a kadhai dining experience based on Highgate, but is cautiously paneer and a paneer makhani, but ‘mood’ rather than pushing what waiting for April 12 to come the makhani flavour is authentic we have on our menu, “ he says. around, with the aim of opening and the edamame and padron “We are developing data models outdoor seating at the existing site peppers add a dimension that you to determine what a local in Victoria. wouldn’t otherwise associate with demographic wants and at what “By the end of the year we hope Indian food.” time, frequency, temperature, to have London covered, and have Similarly, he says everyone does a dietary requirements – there are four sites ready to go,” he says. stuffed kulcha, an Indian many many variables that today “The only question that needs . Pataka’s version has are catered to by the higher-end, answering over time is how soon pecorino , shitake personality- driven restaurants. indoor dining will return to its mushrooms and truffle oil. As We want that ‘mindfulness’ and 2019 peak. Our investments will Baljee points out, none of these curation to be driven by be driven by that data.” ingredients are common in Indian technology and processes, and cuisine, but thus far, it is proving delivered whether in-house or at to be one of Pataka’s more home in every neighborhood.” popular dishes. Baljee believes the ‘bright kitchen’ model is here to stay, as Screen time long as there are restaurants in distress. Some of those spaces Technology is also at the heart of will become full-blown Pataka the business - in its cooking, restaurants, some will remain a delivery and the way it interacts delivery outpost. with guests. At present, with the “Our business model and brand

46 CURRY LIFE RESTAURANT REVIEW

viEw frOm CHEf SanTOSH SHaH

Santosh Shah, head chef at Cinnamon Kitchen and a finalist on the 2020 series of BBC One’s Masterchef: The Professionals talks spices, inspiration and comfort food

What inspired you to become a chef? moving back to India. I put everything to the test to keep learning and improving - whatever I spent my childhood in Nepal, moving to India I learnt in one year in Montenegro, I when I was 14 or 15 years old. I started working as experimented with when I returned to India. I a kitchen porter and studied for a culinary diploma, then worked at a food festival which was gaining experience. I decided I wanted more featured in a newspaper, which led to a job in international exposure, so I went abroad to London. Montenegro to work in a five-star hotel. I didn’t enjoy this however - it was not what I was How did your career develop? expecting, but I stayed for one year to build up the When I first came to London, around 2010, I work experience and enhance my CV, before worked in a curry house, which wasn’t a great

48 CURRY LIFE INTERVIEW experience. I then worked at Dishoom, before developing these channels. Lockdown has taught me moving to Michelin-starred Benares restaurant, how to make the most of my free time, and I’ve also which had a great work culture in the kitchen. been developing a cookbook. Everyone was motivated, competitive and looking What’s been the best advice you’ve received? for new recipes, and I took all of this in. While at Benares, a colleague entered the Masterchef I have worked with Vivek Singh, executive chef of competition which sparked my interest, but they The Cinnamon Collection, the group of five only lasted one round. This scared me so I prepared restaurants which includes Cinnamon Kitchen, for a for the show for the next five years. I was at Benares number of years. He told me to just be myself and for three years but I knew that I needed to refine my you will find success in your life. There is no need to techniques and knowledge of , which copy anyone - act like who you are, be how you are, took me to Brasserie Blanc [Raymond Blanc’s be yourself and do what you love and what makes restaurants], which was a great experience. I was you happy. then at Cinnamon Kitchen. Most recently, I was at What’s your biggest regret? the LaLit London hotel, but there were many Not having been more passionate about world management changes which didn’t create the best cuisine earlier on in my career. I tend to always environment, so I returned to Cinnamon Kitchen. focus on Nepalese/Indian cuisine - it wasn’t until I What motivates you? came to London that I focused on world cuisine. I When I came to the UK, I really appreciated what it should have done some research and practice when I is to be a chef - in India at that time, there was no was in India, but I am very proud of what I have achieved thus far. Any tips for aspiring Masterchef contestants? Just be yourself - it’s a lot tougher than what you see on television. The chefs I competed against were so strong but it was an amazing experience. Practice as much as you can! What’s your favourite dish and how do you like to unwind? Cinnamon Kitchen I like to cook fish and lamb with smoky and chargrilled barbecue flavours. I’m a real fan of chef culture. I pushed myself, met different people comfort food and prefer to have home cooked and got support from mentors, particularly at dishes, Nepalese-style. I like to watch movies in my Benares. I like to be inventive too - I was brave spare time - particularly documentaries about chef enough to cook and combine octopus with spices at and cooking shows. The Cinnamon Club. I define myself as an innovative chef. What’s in the pipeline? How have you been keeping busy during the My ambition is to open a high-end Nepalese various lockdowns? restaurant. We are talking to a range of investors but the plans are delayed slightly due to the Covid I’ve had so much time to research food and look at situation. We hope to be able to announce something new recipes. I’ve also been busy on social media and by the end of this year or the middle of next year.

INTERVIEW CURRY LIFE 49 Experience Shah’s flavours at home For a tasty meat dish, check out · 1½ tsp Add the ground spices and cook Shah’s Nepalese goat or lamb · ¼ tsp ground for a further three minutes, then curry, made from the following slowly whisk in the yoghurt and · 2 tbsp ghee ingredients. stir until the sauce simmers. Take · 4 whole red chillies -1 kg or lamb meat care not to add all of the yoghurt · 200g fresh coriander together as it will lower the · 3 tbsp cooking oil Heat the oil in a large saucepan; temperature of the sauce. · 2 cinnamon sticks once it’s hot, add the crushed Add the fresh tomato puree and · 2 crushed black cardamoms and the cinnamon bring the sauce to a boil. After one · 2 chopped large onions sticks. When everything begins to hour, the meat should be soft to · 1 tsp paste crackle, add the onions and cook the touch. Heat the ghee in a until golden brown. Add the · 1 tsp garlic paste separate pan and add the whole ginger and the garlic paste and chillies. Let it crackle and add it · 5 tomatoes, pureed cook for five minutes. into your curry. Add ground · 1½ tsp chilli powder Add the lamb or goat meat and garam masala and chopped · ½ tsp ground fennel seeds cook for another six to seven coriander. Let it simmer for two · ½ tsp ground coriander seeds minutes. The sauce will stick to minutes until the sauce turns dark red in colour and serve with rice · 1 tsp ground dry ginger the pan, so be sure to stir continuously to avoid this. or bread. · 2 tbsp yoghurt

50 CURRY LIFE RECIPE

ONE FINE SPRAY!

a much-needed lifeline to the to minimise contact. Plus ensuring restaurant and hospitality industry? that all our team regularly use PPE, Success will clearly depend on such as masks, gloves and anti- restoring customers’ confidence, is bacterial cleaners. the generally received wisdom from “We aim to keep on top of industry leaders. developments in all of these areas – as After months of hearing safety customer confidence is going to be messages and warnings, customers key to success in the future.” need to be reassured that hygiene These are sentiments echoed by Zakir standards are tip-top - and that no Khan, owner of the Zyka Restaurant efforts have been spared to make their in Reading, who says: “It’s clearly dining experiences safe and essential that both customers and staff enjoyable. feel at ease with steps we are taking to As the owner of the Shozna get back to normal. Restaurant in Rochester, Jamal Uddin “As we get closer to reopening, we Ahmed, puts it: “Good hygiene has aim to publish our plans widely on always been at the heart of everything social media and our website - so that we do and the pandemic has certainly people know what to expect and feel heightened our awareness of reassured about what we’re doing, precautions needed to protect staff including important cleaning and customers alike. processes.” Remember those heady, far-away “We have been following government He adds: “We have been more or less days when people actually sat in and local authority guidelines –while relying on takeaway custom recently restaurants enjoying a sociable also carrying out major renovations which, thankfully, has been picking evening - rather than a socially during the first lockdown, partly to up as advertising has brought in new distanced ordeal? guarantee we can meet challenges like customers – but we are very much When takeaway orders paled into social distancing safely on looking forward to getting back to insignificance – compared with in- reopening.” something like normal. dining covers? “To further reassure customers, we “At present, we are largely following And when hard work meant decent will ensure they are made aware of all the advice coming out of the returns – rather than simply of the steps we have been taking,” government – mainly through surviving? adds Jamal. briefings and television – but So how long will it be before those “These have included installing everything has been pretty vague, and good old days return, now that the screens, where necessary, and using it has been very difficult to plan government is talking about a gradual Radica 8 virus killer systems and air properly.” lifting of Covid restrictions – offering purifiers - as well as refurbishing Given the challenges, and washrooms with hands-free systems uncertainties, facing thousands of

52 CURRY LIFE PRODUCT NEWS restaurants like Zyka and Shozna, they would perhaps do well to learn the lessons of best practice coming from other restaurant sectors. For Andy Aldrich, who owns the successful Viva Brazil chain of restaurants, a key component in restoring customers’ confidence has been thinking and planning ahead - when it comes to finding new hygiene solutions to specific challenges posed by the pandemic. Given the global nature of the pandemic, similar issues are being faced by restaurateurs worldwide. So, Andy has looked at what has been working elsewhere - and has researched the latest cutting-edge responses to commonly faced Following all the necessary safety measures, Shozna fitted problems. several ‘virus killers’ in the restaurant that this is the case. “The feedback we receive from “Crucially this involves making sure restaurant owners is they feel secure that all areas and surfaces are clean – that our market-leading, but cost- and constantly cleaned.” effective, products will be an He adds: “After much research, to see important element in this process; what works against various bacteria, and now they understand the we went for a product that has become benefits they will continue to use the more widely available relatively products moving forwards.” recently in the UK – from a company Other ‘mega’ brands, such as called OneSpray. Unilever, have also brought out a “They use products developed in New range of cleaning products during Zealand and manufactured in the UK, the pandemic. So, the broad choice known as Zoono, which have had very facing restaurants may well be to go positive results when tested in either with one of the larger general laboratories against viruses such as suppliers – or a cleaning specialist coronavirus. like OneSpray who offer a tailor- “We’ve been trialling One Spray now made, cost-effective means of for a few months and have been dealing with the new threats facing impressed with the results – restaurants. Zakir Khan of Zyka particularly the long-lasting nature of ## Government advice for the sprays and surface cleaners, which restaurants and other food outlets He explains: “Obviously we want our make them a very cost-effective way is available on their website – customers to feel relaxed and able to of keeping things cleaner for longer.” enjoy their experience once more, so That’s a benefit that has proved one of www.food.gov.uk – where there is we have to make it crystal clear that the major turn-ons for restaurateurs, a special section on the latest hygiene is our number-one priority. says OneSpray Chief Executive, Marc hygiene measures to use during the “From kitchen to front-of-house – Braterman. Covid crisis. There is also a every element of infection control Marc comments: “Restoring separate section – Safer Food, must be seen to be impeachable. And confidence will be a critical part of the Better Business (SFBB) – that people need to know that rigorous path to recovery for the hospitality includes a separate information cleaning systems are in place to ensure industry. pack covering Indian cuisine.

PRODUCT NEWS CURRY LIFE 53 Fernandes Vaz Solicitors is a London based announce that she will be regularly niche immigration firm in practice for over contributing stories related to immigration 30 years with a wide breadth of experience in matters in Curry Life. all areas of immigration law. If you need services related to work permits The principal of the firm, Maria Fernandes and immigration please contact Fernandes Vaz has extensive experience in a wide number of Solicitors directly on: 020 8733 0123 or visit areas of immigration and we are pleased to their website: www.fernandesvaz.com

not be considered as a “recourse for the decision before starting The pandemic and to public funds”. work. • If a Certificate of Sponsorship what it means (CoS) has already been issued and the applicant has not applied Right to work for you for a visa because of the Last month, I discussed the new pandemic, it is still possible for points based system which is likely checks them to apply for a visa even The following temporary changes to open up the labour market and though the date on the CoS has have been made to the right to work will be of significant interest once checks which, it should be noted, the lockdown is over and life returns apply to all employers even if they to the new normal. Of particular Certificate do not have a sponsor licence. interest to the hospitality industry of Sponsors will be aware that there will be the return of Restaurant Sponsorship are hefty penalties where checks are Managers and Hotel Managers. not properly carried out. These positions and others will be • checks can now be carried out examined in a future article. For over video calls where now the main area of concern is the documents must be examined coronavirus pandemic and the and notes retained impact of this on migrant labour passed. An explanation for the • job applicants and existing issues. The Home Office have issued delay must be provided and workers can send scanned guidance in a number of areas which supported with evidence where documents or a photo of change regularly. The changes possible. documents for checks using described below were updated on • If an employer is sponsoring a email or a mobile app, rather 06/01/2021. new employee and their visa than sending originals Employers who have sponsor application is pending they can • Employers must use the licences start work before their visa Employer Checking Service if a • do not need to report student or application is decided if the prospective or existing employee absences related to sponsor assigned their CoS employee cannot provide any of coronavirus. before 1 January 2021 or it is a the accepted documents. Where • do not need to report employees Health and Care Visa. For CoS there is a positive notification who are working from home due assigned after 1 January 2021, this protects the employer for 6 to coronavirus. (with the exception of Health and months. • Sponsored employees can be Care visas) applicants must wait Employers will be required to carry furloughed as their payments will

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5 CURRY LIFE LEGAL Deliveroo shares plunge following stock market listing

Deliveroo’s highly-anticipated stock increasing number of investors market debut has been branded a shunning ‘gig economy’ companies - disaster, with shares in the business those businesses that offer short-term plunging by more than a quarter contracts or freelance work rather below its listing price on the first day than permanent positions. There has of trading. also been uncertainty voiced over the The loss-making food delivery food delivery app’s long-term service, founded in the UK in 2013, business model, with fears that its was hailed as London’s biggest IPO growth in the last year, fuelled by the (initial public offering) since 2011, various lockdowns, may not be ahead of its listing on 31 March. The sustained once the UK eases business, however, saw £2 bln wiped restrictions. off its market value as its share price Deliveroo has come under fire for its nosedived at the end of the first day poor rates of pay - as low as £2 an of trading. hour and significantly less than the Various factors have been blamed for legal minimum wage. This was the disastrous flotation, including the recently disclosed following analysis fact that Deliveroo was overvalued, of thousands of invoices sent in by the poor timing of its listing and delivery riders, while the company ‘short selling’ practices, when an has also been criticised for its lack of investment is made in such a way benefits and unfavourable working that the investor will profit if the conditions. Several investment firms value of the asset falls. had publicly declared that they There were also concerns over how would not be investing in the Deliveroo treats its workers, with an business ahead of the flotation.

WHO ARE YOUR TOP BRITISH CURRY LEGENDS? Please help us to people who have played a crucial role in making our celebrate the lives industry what it is today – thereby inspiring new and achievements generations to reach even greater heights.” of great British He adds: “Sadly, over the years, we have lost some of Curry Legends them. Yet their achievements and legacies are with us who have helped today – as are their many present-day successors who to build curry are driving the industry forward. cuisine, the “So, as we approach the twentieth anniversary of Curry nation’s favourite House publications, we ask you to join us in food. celebrating all of our curry heroes in our forthcoming That’s the call coming from Curry Life group – as we series. announce the launch of a unique series of features in “If there is somebody who has inspired you personally Curry Life and Curry Chef, in both English and - whether past or present - please let us know, and we Bengali. Curry Life Editor-in-Chief Syed Pasha, will look at covering them in future editions.” Explains “The series aims to highlight the lives of Curry Life: 07956 588 777

56 CURRY LIFE NEWS