Stepping into Naz’s Rasoi, you don’t just find a restaurant; you discover a living legacy. Tucked away in Frindsbury, Kent, this culinary gem has been a steadfast presence for 15 years, its success built on the simple, powerful currency of word-of-mouth. From its humble beginnings, when owner Naz Islam took over a run-down establishment and faced weekly losses, to its current status as a thriving community hub, the restaurant’s story is one of resilience and unwavering dedication. For Naz, his culinary path began early, at the age of 16, working in both school and restaurant kitchens. This early exposure to the world of food ignited a lifelong passion. Yet, the true heart of Naz’s Rasoi beats to a different rhythm – one of social change, where Naz is quietly, but determinedly, reshaping the British curry industry by inviting women to the forefront.
For Naz, his mission is driven by a personal conviction. “I think that’s what’s missing in our industry,” he states, reflecting on a landscape where professional kitchens are overwhelmingly male-dominated. He observes the irony that while the art of cooking is passed down from mothers and aunties, the professional opportunities are rarely available to women. This disconnect is what Naz hopes to bridge. “Hopefully this will bring change. This will open the doors and the industry will say, you know what? There’s nothing wrong with women rising through the ranks and taking on prominent roles in this sector.” He speaks with the passion of a man who sees not just a gap in the market, but a fundamental social inequity. His work, he believes, is more than just about running a business; it’s about providing a platform for talent that has long been overlooked.
The women Naz has brought into his kitchen are, in his own words, “the best workers in the world.” He praises their peaceful work ethic, their cleanliness, and their innate understanding of flavour. “They listen. They understand how people like to eat,” he says, with a tone of deep respect. The impact of their presence has been transformative for him personally and professionally. He openly admits that his life is “so much easier” since they came on board, a testament to their dedication and skill. He describes how, after years of struggling to find reliable, dedicated staff, he now has a team that operates with a seamless efficiency he once could only dream of.
A journey of trust and sisterhood
Building this remarkable team required a foundation of trust that began long before they even arrived in the UK. After reviewing all the applications, Naz personally travelled to Bangladesh and visited the homes of each of the six women he had selected. He sat with their parents, offering a personal guarantee that their daughters would be safe and well cared for. In addition to this immense gesture of trust, he provided separate living quarters, with individual bathrooms and toilets, ensuring they didn’t have to mix and could feel completely at ease. This commitment to their well-being fostered an environment where they could truly thrive.
This atmosphere of safety has allowed a bond to flourish, one built on mentorship and shared dreams. The six ladies, aged between 19 and 22, are a testament to this, their bravery and optimism evident in every smile and laugh. They sat with Curry Life over tea, sharing stories of their lives in Bangladesh and their new experiences in the UK.
There’s Nazaria Islam, who works at the front of the house and told me, “I like serving the customers and always try my best.” Then there is Riya Akther, another front-of-house star, who loves the social aspect of her role, stating, “I like serving the drinks and meeting the international customers.”
In the kitchen, Salma Begum helps with the heart of any good curry house: the breads and rices. The honey naan and rices we ate, fresh and vibrant, were a delicious example of her craft. She is joined by sous chef Khadija Begum, who is responsible for making all the rich and bold sauces that define the dishes. Her ambition is clear: “I want to be executive chef one day.”
Sumi Akhter came in as a front-of-house supervisor but has embraced the opportunity to learn every aspect of the business, even working in the kitchen once or twice a week. “Naz has given us the opportunity to learn all sectors,” she explained. “I didn’t know I had these qualities until I came here. I have the best teacher in Naz. Working in such an environment Rounding out the team is Shimla Akther, who splits her time between the kitchen and front of house. She embodies the team’s shared desire for growth and self-improvement, with the ultimate ambition to open her own restaurant one day.
Their collective admiration for Naz is palpable. They are all very fond of him, calling him a father or big brother who genuinely looks after them. The atmosphere is one of mutual respect and gratitude, a family unit built on hard work and shared goals.
A menu of personal triumphs
Inspired by the vibrant colours and complex flavours of Bangladeshi cuisine, Naz’s cooking is a creative process he genuinely enjoys, allowing him to use natural spices and herbs to craft unique and delicious meals. He also notes that diners are becoming more adventurous, which inspires him to adapt and change his favourite dishes each time he cooks them.
Our meal began with a vegetarian pakora that had a refreshingly light batter, followed by the captivating King Prawn Mango Puree, a unique starter that offered a perfect mix of sweet and sour notes. We also enjoyed the amazing Lamb Kurshi with Avocado Sauce as a starter. A real standout was the Pagash Fish, a dish that “melted in the mouth” with a buttery, rich texture and a surprising “sweet and sour” flavour that elevated a simple fish into a memorable experience.
Among the main courses, the Vegetable Rani with tofu impressed with its creamy texture and surprising depth. For those who crave a classic, the Butter Chicken was perfect. The menu also features several dishes named after customers who have become Tina’s Dish, a preparation of Bengal river fish with mellow spices and okra; Alison’s Dish, a mouth-watering combination of exotic flavors and a measure of gin; and Vivienne’s Dish, a thick, Madras-strength curry. We tried the fiery Barry’s Sizzling Cobra Dish delivered with its tender lamb, a Madras-hot profile and a brandy sauce. The keema chatt was delicious too.
The creativity extended to the sides. The honey naan, a deliciously sweet counterpoint to the spicier dishes, was amazing and not too sweet. And the rice dishes, made with care by Salma, were a delightful fusion of textures and flavours. We enjoyed the fresh, fragrant and intriguingly crunchy Bahji Rice and the not too heavy potato rice which showcased the kitchen’s inventive approach to even the simplest elements of the meal. The variety, from savoury to sweet, left a lasting impression.
Beyond the menu, Naz’s commitment to his community is evident in every detail. He recalls the early days, when the restaurant was losing hundreds of pounds a week. It was his deep-seated trust in his craft and the support of his community that kept him going. He never had to resort to grand marketing campaigns; his customers, who he calls “my family,” became his ambassadors. They would bring in new patrons through word of mouth, building the business one conversation at a time. This organic growth created a loyal base that has stood by him, even inspiring new menu items. The dishes named after customers, born from collaborative creations for birthdays and anniversaries, are a clear indication that at Naz’s Rasoi, the customer is not just a patron, but an integral part of the creative process.
For Naz, cooking is more than a livelihood; it’s a form of giving back. His journey from a young chef in Bangladesh to a celebrated restaurant owner in the UK has given him a unique perspective. He speaks with conviction when he says, “I do have a better activity than this.” This “better activity” is his ability to mentor, to inspire, and to give opportunities to others. He has shown his female staff that they are valuable, capable, and deserving of a place in the professional world. In return, they have become his most dedicated and trusted team members. His ultimate goal is for his story to be a beacon of hope, especially for new immigrants. “If they work hard, one day, they can achieve their goals,” he says, a powerful and poignant message that encapsulates his entire philosophy. l
Naz’s Rasoi
116 Frindsbury Road
Strood
Kent ME2 4JB
Comments