currylife, Author at Currylife Magazine

Nominations closed for Curry Life Awards 2025

Nominations for The Curry Life Awards 2025, which celebrate the achievements of restaurants, takeaways, entrepreneurs and chefs from across the curry industry, have now closed, but there’s still time to secure your place at the event.

Thousands of customers across the UK have voted for their favourite restaurants, chefs and takeaways, with nominations spanning the whole of the UK, from Exeter to Edinburgh and from Brighton to Bolton.

This year’s Awards, the 16th edition of the event, will be taking place on Sunday 12th October at the London Marriott Hotel, Grosvenor Square, London W1K 6JP. Organised by Curry Life Media, the awards ceremony is one of the most-eagerly anticipated events in the curry industry calendar, attracting an audience of more than 500, including restaurateurs, politicians and entrepreneurs from across the UK. Guests can look forward to an evening of entertainment and a gala dinner.

Awards are given in a range of categories, including Editor’s Choice, Best Restaurant, Best Takeaway, Best Chef, Recommended Restaurant, Best Supplier, Best of the Best, Lifetime Achievement, International Honour and Curry Legend. Last year’s awards was the biggest ever in the history of the event, with 51 gongs handed out on the night.

This year’s Curry Life Awards will be attended by members of parliament from various constituencies, all of whom are eager to support their favourite restaurants in the awards, reflecting the curry industry’s value and importance. Last year’s awards also featured a number of stellar guests and speakers, including Wes Streeting MP, Secretary of State for Health and Social Care, Lord Karan Bilimoria CBE, Founder and Chairman of Cobra Beer and former President of the CBI, Charlotte Nichols MP, Jade Botterill MP and Imran Hussain MP.

Sir Keir Starmer, London Mayor Sadiq Khan and Home Secretary Priti Patel also attended previous Curry Life Awards, further highlighting the industry’s significance. Curry Life Media is looking forward to continuous support from politicians for the awards and the industry.

Curry Life Media Group editor, Syed Belal Ahmed, said: “We’re thrilled to be hosting the 16th edition of our Awards. One of its main aims has always been to highlight best practice across the country. With the hospitality sector facing ongoing pressures, our Awards are shining a light on some of the industry’s biggest and brightest achievements, providing inspiration and showcasing innovation and creativity.”

Syed Nahas Pasha, editor-in-chief of Curry Life magazine added: “We’ve had thousands of nominations for the 16th edition of the Awards. These are the most sought-after awards in the industry, delivered by the UK’s only curry magazine, with a rigorous selection process. We can’t wait to recognise everyone’s efforts on the Awards night.”

As in previous years, the Curry Life Awards 2025 will be hosted by a celebrity TV personality and will be attended by politicians, industry leaders, talented chefs and entrepreneurs from across the country. Previous awards were hosted by Jon Snow, Adam Boulton, Cathy Newman and Angela Rippon.

While nominations have now closed for the Awards, there’s still time to buy tickets for the event and enjoy a gala dinner and entertainment.

To ensure your place at the most sought-after event in the curry industry calendar, visit the awards website: www.currylifeawards.com or contact the awards team on 07956 588 777, 07956 439 458 or info@currylife.uk

Up in smoke?

Is the charred, smoky taste of food cooked in tandoor ovens under threat?

Charcoal tandoors could become an increasing rarity, at least in Mumbai that is. In July, it became the latest city in India to impose a ban on charcoal tandoors, to encourage the use of greener fuels and promote cleaner air. The Brihanmumbai Municipal Corporation, or the Municipal Corporation of Greater Mumbai, the governing civic body of Mumbai, had issued notices to a number of restaurants over the last few months, asking those who use traditional charcoal tandoors to switch to electrical appliances by July 8th, with the threat of penalties or revoked licences for those who fail to comply.

Mumbai’s move follows a similar initiative taken in Delhi back in 2023; however in India’s capital, while the use of coals and other fuels is restricted in certain areas, wood and bamboo charcoal is an approved fuel for tandoors and grills in hotels, restaurants and dhabas.

Taking the tandoor taste away

Could a similar threat apply to clay or gas-fuelled ovens in the UK? A report released earlier this year from the Committee on Climate Change (CCC), which advises the UK government on emissions targets and reports to Parliament on progress in reducing greenhouse gas emissions and preparing for the impacts of climate change, to reach net zero targets by 2050, has recommended that gas hobs should be ‘phased out’ in the UK.

Recent reports in the media meanwhile have suggested that curry houses – and their tandoor cooking techniques could be under threat if such a phasing out of gas hobs took place. The government however says that any suggestion that clay ovens will be banned are false.

A government spokesperson said: “Curry houses can continue to use clay ovens under our plans. We are making the UK a clean energy superpower to get off the rollercoaster of fossil fuel markets controlled by dictators and replace that with clean homegrown power we control. We will also reform business rates to level the playing field on our high streets, recognising small local businesses are the thriving hubs of prosperous, vibrant British communities.”

Michelin-recognised chef Dominic Chapman, owner and executive chef at Restaurant Dominic Chapman in Henley-on-Thames, who has also been involved in previous Curry Life Food Festivals, says that while the industry is starting to adopt more sustainable, green energy options, he doesn’t anticipate changes to gas-fuelled cooking for some time.

“People are trying really hard to go as sustainable as possible but I don’t see gas being banned just yet – we’re so used to cooking with it,” he said. “It seems we may not have to worry for the present time, but if there is a ban or something similar, the industry is resourceful. It will find a way to make it work without compromising on taste or cooking techniques.”

It’s worth noting too that any changes to gas/clay ovens wouldn’t just affect Indian/tandoor cuisine – but also many other ethnic cuisines too, such as Middle Eastern, as Chad Rahman, owner and executive chef at Chez Mumtaj restaurant points out.

“We live in a multicultural society and you cannot single out one type of cuisine for using clay ovens – plenty of cuisines do,” he says. “Moreover, curry and Indian food is an integral part of people’s food choices in the UK – they dine out or get takeaways on a regular basis, a curry is almost a way of life and it’s one of the UK’s most popular cuisines.”

A spokesperson for UKHospitality, the trade body for hospitality in the UK said: “Our understanding is that the government’s net zero strategy won’t ban the use of gas ovens, so curry houses or other restaurants that use clay or gas ovens would be fine to continue doing so. We are aware that, more broadly, some restaurants are switching from gas to electric to become more efficient but clearly this will not be appropriate for venues where they use a gas or clay oven.”

Chapman says induction ovens, which are generally considered more emission-friendly than gas, could be a viable option but acknowledges that Indian food normally cooked in a tandoor oven – such as naans, roti or tandoor chicken for example, would not have the same taste or texture if cooked this way.

“[The food] wouldn’t have the same look or taste if cooked in an induction oven, so that’s not a viable alternative, as such,” he says. “But there could be a more efficient way to continue using gas.”

Rahman concurs and says while you can cook naan bread in a combi oven, it would ‘never have the same authentic taste’ as when cooked in a tandoor.

“Of course you can cook the food this way – combi ovens are great, but it will lose the smoky, charred flavour you get from coals or charcoal – it absolutely affects the taste,” says Rahman. “It’s all about the flavour and texture and it’s vitally important that we preserve these cooking techniques. It’s the same concept as when you have barbecue food – you want that charred flavour, otherwise it’s not a barbecue.”

Rahman believes education can play a part too, and that training could help people to use gas ovens in a more efficient way. This could help to reduce emissions and pave the way towards cleaner fuel without compromising on taste or forsaking traditional cooking methods.

Need to know: immigration policy updates

By Maria Fernandes

A number of policy changes in recent months will impact the hospitality industry and beyond

Work route:

currently the Regulated Qualifications Framework (RQF) level for a skilled worker is RQF 3 which is generally equivalent to an A-level. This will be changed to RQF level 6 equivalent to a bachelor’s degree.
the salary thresholds for skilled worker visas will rise.
the Immigration Skills Charge will increase by 32%.

Care visa

Social care visas for new applications from abroad will be closed. For a transition period until 2028, visa extensions and in-country switching for those already in the country with working rights will be permitted, but this will be kept under review.

Study route:

a Higher Education levy on tuition fees for international students will be introduced.
those on the Graduate route will be permitted to remain in the UK after their studies for a period of 18 months instead of 24 months.

Global Talent

The reform ensures that the very highly skilled have opportunities to come to the UK and access the UK’s targeted routes for the brightest and best global talent. The UK government will:

increase the number of people arriving on the very high talent routes, alongside faster routes for bringing people to the UK who have the right skills and experience to supercharge UK growth in strategic industries.
increase places to the UK’s scheme for research interns, including those working in the field of Artificial Intelligence, to allow businesses access to additional promising young talent.
make it simpler and easier for top scientific and design talent to use the Global Talent visa.
review the Innovator Founder visa to ensure that it supports entrepreneurial talent currently studying at UK universities to move into the visa so that they can build their business and career in the UK.
double the number of workers that an overseas business can send to the UK with the aim of establishing a presence in the UK.

Earned Settlement & Citizenship:

The UK government announced the proposed “Earned Settlement” model. Currently those on point-based routes are eligible to settle in the UK after completing five years of continuous lawful residence in the UK. After obtaining settlement they are eligible for British citizenship after 12 months. Under the new reform the Government has proposed doubling the qualifying period for settlement from five years to ten years. Individuals will also have the opportunity to reduce the qualifying period based on point-based contributions to the UK economy and society. Further details of the earned settlement and citizenship reforms will be set out further later this year. This will be subject to consultation and people will have an opportunity to comment on and consider the detail.

The UK government will continue to offer a shorter pathway to settlement for non-UK dependants of British citizens to five years, and will retain existing safeguards to protect the vulnerable, including settlement rights for victims of domestic violence and abuse.

English language requirements:

the reform proposes to increase language requirements for Skilled Workers and other routes where a language requirement already applies from CEFR level B1 to B2.
An English language requirement for all adult dependants of workers and students at level A1 will be introduced. This level will increase to A2 for extension applications.
for settlement applications in the skilled worker route and other routes, the English language requirement will increase from CEFR level B1 to B2.

Immigration Salary list

The current Immigration Salary List which allows employers to pay a lower salary will be abolished. A new Temporary Shortage List will be introduced which will offer only access to the skilled worker route for those roles under RQF 6, without any salary discounts.

Bereaved parent route

A new bereaved parent route will be introduced, which will allow those parents in the UK on a parent of a British or settled child route, who have tragically lost their child, to obtain settlement immediately.

Children

The changes announced will ensure that those children who have been in the UK for some time and have turned 18 and do not have status, are fully supported and able to regularise their status and settle. This will also include a clear pathway for those children in care and care leavers.

Good character requirements for citizenship:

The Home Office introduced an amendment to the good character requirements for citizenship in February 2025, that:

Any person applying for citizenship from 10 February 2025, who previously entered the UK illegally will normally be refused, regardless of the time that has passed since the illegal entry took place.

Any person applying for citizenship before 10 February 2025 where illegal entry is a factor, will continue to have their application reviewed to determine whether that immigration breach should be disregarded for the purpose of the character assessment.

A judicial review challenging this has been lodged.

The Bombay breaks new ground

The team behind The Bombay in Orpington have brought an exciting concept to Swanley

The location of The Bombay in Swanley, Kent is fairly unassuming; it’s just off the M25, on a high street with a couple of neighbouring restaurants and takeaways. But it stands out from the other frontages with its name in gold letters on a blue backdrop, and the moment you step into the restaurant, there’s a different atmosphere altogether.

There’s an extensive bar area with stools, colourful neon signs at the restaurant’s far end, painted screens and a stunning water wall surrounded by greenery. Together with a decor that is primarily black and gold – and not a single tablecloth in sight, the restaurant certainly impresses with its modern, sleek look.

Staff are attentive and friendly from the off, and we were quickly shown to our table, located just next to the bar area. Even on a Tuesday evening at around 7pm, the restaurant was buzzing, with large groups, smaller tables of two and four people and takeaway orders all jostling for attention. At the time of our visit, the restaurant had only been open for around six weeks but it’s clearly made its mark among locals and diners from further afield.

Raising the bar

Of course, The Bombay has the established curry house of its namesake – The Bombay in Orpington, to trade on. It’s been a family business for more than 40 years, managed by brothers Shahjahan Miah, MJ Miah and Kobir Hussain. But it also means it has a reputation to uphold. The Bombay Orpington’s emphasis on high quality standards and superlative customer service is second to none and testament to its long-standing reputation within Orpington and the surrounding areas. As you would expect, the new restaurant has a similar commitment to high standards while also daring to be different.

“There’s nothing in Swanley that is similar to what we are offering – our vision from the start was to create something of a new vibe with an Indian restaurant and attract people from far and wide by building a destination restaurant,” explains Kobir. “We wanted to present a modern concept – put a twist on what people expect from an Indian restaurant and also get the customers to think ‘wow’ when they come here, and make them feel like they are visiting somewhere completely different. We also want them to feel relaxed. The feedback we’ve already got from customers is that they feel as if they are on holiday.”

The decor certainly fulfils this vision and more. The stunning water wall by the bar, immediately visible once you enter the restaurant, is unsurprisingly a real draw for the diners, many of whom were taking photos on the night we visited. Surrounded by greenery, the wall feels and looks like a tranquil oasis within a busy restaurant. The restaurant is divided in two by colourful side screens, with the second area featuring neon lights. A sign at the back by the kitchen states ‘This is exactly where you need to be’, while other lights feature the words ‘smile’, ‘love ‘, ‘dream’, ‘talk ‘,’ drink’.

A journey for customers

As Kobir outlines, The Bombay in Swanley wants its customers to feel like they are somewhere glamorous and special – that’s the idea behind the lights, the colours and the water wall, and it means that diners can enjoy the decor wherever they are seated. The brothers have thought about every inch of the restaurant – even down to the toilets, which have the same look and feel as the dining area.

“We’ve really thought hard about the customer journey when it comes to dining,” says Kobir.

“We’ve got our cocktail bar where diners can have a drink before sitting down at the table if they want to or they can be seated straight away. We don’t rush our customers, even on our busiests Friday and Saturday nights. We want them to enjoy the food, the experience and the ambience and take their time over it.”

And that’s exactly the charm of the place – it’s a restaurant that does take you on a journey, visually and through its food. With the screens separating one part of the restaurant from the other, you feel like you are in a busy place but without being overwhelmed by all the noise around. The restaurant seats up to 110 but the decor and layout makes it feel more intimate rather than cavernous.

“Having only been open for a few weeks, we’re figuring out what customers like, what their reaction is to certain dishes and what they think of the menu.” adds Kobir. “Our Orpington restaurant is more traditional in terms of what we serve and it’s been the same for many years. With The Bombay in Swanley, we are experimenting a bit more, with dishes that are a bit creamier and a little more spicy. We’ve also had the challenge of putting a new team together and seeing how that dynamic works so it’s been a busy few weeks.”

A new twist

The menu is the same as the one at the original Bombay, with one big difference: the addition of eight chef’s signature dishes. These include chicken or lamb rumjhum-style (with baby spinach in a hot sauce), goan-style featuring a hot coconut-flavoured sauce, hyderabadi-style with a creamy sauce with mushrooms and aubergines, a swarma dish with garlic, ginger and crushed chilli in a cream-based sauce and the yoghurt-based najakat sauce. There’s also the chenna chicken or lamb, featuring onion, sliced ginger, red pepper and green chillies, the medium-spiced satkara dish with Bangladesh lemons and akbari lamb shank. These dishes have all proved to be popular with new customers and those who have also visited the Orpington restaurant.

“Those dishes have been flying and we’ve received amazing feedback,” says Kobir. “Keeping the same menu but adding new dishes means that if customers have visited the Orpington restaurant, they can come here and enjoy the same food but with a few added twists. We also have a different dessert menu.”

We opted for one of the classic dishes – a chicken jalfrezi and one of the new signature ones, the goan lamb, both of which were delicious and packed full of flavour, with the lamb being particularly tender. The restaurant has already racked up close to 600 reviews on Google, with many diners praising the ‘warm and welcoming atmosphere’, the decor, the service and of course the food.

The latest restaurant in the Bombay family might only be a couple of months old but the brothers have already begun thinking about opening a third, if they can find the right location. One thing for sure is that if they give it the same consideration as The Bombay in Swanley, it’s likely to be a hit with customers. 

The Bombay Swanley

23-25 High St, Swanley BR8 8AE

Seaside Splendour

East Preston’s Reema Bengali Cuisine‘s glowing reputation is spreading far and wide

As a former full-time taxi driver Abubakr Siddiq has all the requisite customer service skills to run a restaurant: a friendly and efficient approach, the ability to make customers feel at ease the moment they sit down, patience and a determination to go the extra mile. When you pair this with his exceptional cooking, it’s little wonder that Reema Bengali Cuisine, located in the seaside town of East Preston between Littlehampton and Worthing, has been wowing diners ever since he took over the business in 2021 (the restaurant was first established in 1991).

Abubakr was keen to manage a restaurant because of his passion for food and his desire to start a family business. Both he and his brother Abu Musa are in charge of the kitchen, while other family members – namely Abubakr’s son and daughter, manage front of house. Musa honed his skills as a chef over many years, some of which were spent in Belgium working at various hotels. Over the last year – when the restaurant won the coveted Best Restaurants of the Year Award at the Curry Life Awards, bookings at the Restaurant, particularly during the weekends, have gone through the roof.

“The Christmas period was insanely busy – winning the award has been a great accolade for the business,” explains Abubakr and his daughter Fariah. “We have so many customers visiting who had heard of our award and who wanted to try the food, so we had to improvise a lot of skills and manage these. We’ve had to recruit more waiting staff and train them; it’s been great to introduce them to our business. And meeting new customers has been really enjoyable too, it puts a smile on all our faces.”

With increased demand – particularly on Friday and Saturday nights, the restaurant had to rethink its booking systems. This involved managing issues such as booking start times and how long bookings can be for, particularly for large groups, to ensure they can serve as many customers as possible and still maintain high levels of service and food quality.

Catch of the day

Being located by the coast, fish and seafood are an obvious star of many of the restaurant’s dishes, particularly king prawn. Choose from appetisers such as king prawn lajawab, with prawns cooked in a mild sauce featuring coconut and crisp potatoes, or the ‘Reema Special’ featuring King Prawn Balti. There’s also the Mejban-e-Gusth, a traditional lamb curry originating from the port city of Chittagong in Bangladesh. It’s a medium spicy dish containing coconut, almond, mustard seed and podini mint cooked in a thick ginger flavour sauce. The Railway Tava lamb, modelled on a classic spicy dish once served on first-class trains in India, is also popular. New dishes will be introduced this summer, featuring Bangladeshi fusion flavours and chillies and Abubakr is more than happy to create spicier dishes, depending on customers’ tastes.

“Many of our customers really like a spicy kick and we’re very happy to vary tastes according to palates,” says Fariah. This extends to adjusting dishes for vegans, substituting ingredients with coconut milk, and excluding ghee.”

Authenticity isn’t just about the dishes too. Visit the restaurant and the decor is equally pleasing to the eye. Creating a more authentic look and feel is an area the restaurant has invested in more recently, with walls featuring paintings brought over the last year following a trip to Bangladesh.

Rising reputation

Like many other small businesses, Reema Bengali is steeling itself for the impact of higher costs in the next few months – owing mainly to new policies such as higher national insurance contributions, which came into force in April. And while the business has been busier than ever before on Fridays and Saturdays, trade in the early part of the week, such as Tuesdays and Wednesdays, tends to be much slower. The restaurant has stepped up its advertising on social media and also distributes menus to encourage takeaways. It’s also increased its prices slightly and says that customers have not commented on any increases but are understanding of hikes in the cost of living.

Next on the restaurant’s agenda is continuing to spread its reputation far and wide to the surrounding areas beyond Littlehampton.

“We have got really good feedback from a lot of our customers but we don’t want to look at opening other branches or franchises just yet,” says Abubakr. “We love being an independent business with a growing reputation and word-of-mouth is really important for extending that reputation.”

While Fariah agrees that many people use social channels such as Facebook, she says they may only see a post for one or two seconds and then instantly forget about it.

“It’s really important for us to focus on good customer service and word-of-mouth, especially with our new recruits, with everyone being very communicative and responding to our customer base,” she says.

Abubakr still works as a taxi driver in the mornings; judging from the restaurant’s success, he will certainly have his plate full in the coming months! 

Reema Bengali Cuisine
130-132 Sea Road, East Preston, Littlehampton BN16 1NN

New immigration plans spell uncertainty for hospitality industry

Measures unveiled in the government’s immigration white paper, ‘Restoring control over the immigration systems’, announced in May, are likely to make it harder for hospitality businesses to recruit staff.

The white paper sets out new requirements on employers to boost domestic training, to end the reliance on international recruitment. The main changes include that roles will have to be at graduate level (RQF 6) to qualify for sponsorship, removing around 180 roles from qualifying for skilled worker visas. A new Temporary Shortage List will also be created and new English language requirements will be introduced across a broader range of immigration routes, for both main applicants and their dependants, to ensure a better knowledge of English, including an assessment of improvements over time.

Future impact

While there was no direct mention of the hospitality sector, the impact of these potential new requirements have been met with criticism by those in the industry.

Kate Nicholls, chief executive of trade body UKHospitality said: “These changes will further shrink the talent pool that the entire economy will be recruiting from, and only worsen the shortages hospitality businesses are facing. Around three-quarters of hospitality’s workforce is filled from within the UK but international talent has always been attracted to work in the UK, due to our pedigree for hospitality and developing careers. These critical workers also bring with them a wealth of experience and skills to help further enhance our world-leading hospitality sector.”

She noted that there were 8,500 hospitality visas issued last year, which helped bring in talented chefs and managers of the future and said that around 95% of those would no longer be eligible under the new immigration plans, despite being offered competitive salaries.

“We urgently need to see an immigration system that is fit-for-purpose and reflects both the needs of business and the labour market,” she added. “The system at the moment does none of that.”

Ros Morgan, chief executive of Heart of London Business Alliance, which promotes the commercial and cultural wellbeing of London’s West End, said that businesses in central London have been struggling with staffing shortages for many years, often forced to restrict operating hours and therefore, growth.

“Further tightening of the immigration system will see businesses, particularly in hospitality and retail, struggle even further,” she said. “It will slam the brakes on the ability of these companies to thrive and contribute to the Government’s pledge to grow the economy. Immigration policy should be more focused on the sectors that need it most. At a time when our high streets are crying out for support, we urge the government and Migration Advisory Committee to include these sectors in future shortage occupation lists.”

According to Amy Bennett-Mitchell, senior associate – immigration at law firm RWK Goodman, many of the proposed changes are likely to have a significant impact on the hospitality sector and its ability to recruit overseas workers. She said an increase to the skills threshold, increased costs and tougher English language requirements are all likely to reduce the possibility of sponsorship in this sector.

Surge in sponsorship

Business advisers and law firm TLT said the new skilled worker visa rules won’t apply to those already in the UK on skilled worker visas before the changes come into place.

“They are expected to be able to renew their visa, change employment and take supplementary employment in roles below RQF 6,” it said.”Those applying from overseas or looking to switch category in-country (e.g. graduate visa holders) would have to comply with the new rules when they are in force though. As such, we predict a surge in sponsorship and visa applications (as we saw ahead of the April ’24 changes) by employers and individuals seeking to beat the changes.”

Similarly, it added, those already on skilled worker visas ahead of the changes could become hot targets for recruitment on more favourable terms. TLT urges employers to keep an eye out for consultation opportunities to help shape these reforms.

“If your sector is facing acute labour shortages it will be important to make that known, particularly as the Temporary Shortage List will be shaped around such information,” it said.

Main changes proposed to the immigration system

The minimum salary needed to get a skilled worker visa will rise from £26,200 to £38,700 next year
The Shortage Occupation List will be replaced with a new Immigration Salary List
The Migration Advisory Committee will review the Immigration Salary List against the increased salary thresholds, and will reduce the number of occupations on the list
The skills level for Skilled Workers will revert to RQF level 6 (the equivalent to a UK Bachelor’s degree). The government estimates that this will reduce the number of eligible occupations by approximately 180, which is likely to impact on hospitality roles
In an effort to improve integration and community cohesion, the English language requirements for Skilled Workers will increase from B1 to B2 in accordance with the Common European Framework for Reference for Languages (CEFR). This creates a higher language threshold for any potential hospitality applicant

Sources: UKHospitality; RWK Goodman

108 CURRY LIFE

Curry Life is Britain’s No.1 magazine for Curry Restaurants and Takeaways

‘Hidden’ fees for takeaways banned

The government has banned hidden fees on a range of products and services purchased online, from takeaways to train tickets to online shopping experiences such as concert tickets and trips to the cinema.

The ban aims to bring to an end the shock that online shoppers get when they reach the end of their shopping experience only to find a raft of extra fees added on top.

When buying a takeaway, the delivery and admin fees must be clear at the start of the process. Outlandish fake reviews – including those for restaurants, have also been banned – so customers know what they are buying or what service they are getting when they shop online.

In the case of restaurants, the legislation will prevent diners turning up to a restaurant with five-star reviews only to be served one-star quality food.

Justin Madders, Minister for Employment Rights, Competition and Markets, said: “Consumers can confidently make purchases knowing they are protected against fake reviews and dripped pricing. These changes will give consumers more power and control over their hard-earned cash, as well as help to establish a level playing field by deterring bad actors that undercut compliant businesses, helping to deliver economic stability as part of our Plan for Change.”

The future’s bright for Jamun

Jamun restaurant in Brighton is the latest offering from husband-and-wife team Nitin and Anushree Patil, having opened Spices and Spirits in Basingstoke in 2019 (which was named Best Restaurant of the Year at the Curry Life Awards 2024) and Spice House in Andover two years ago.

Jamun, named after the Indian fruit renowned for its sweet and tangy taste, opened around 18 months ago, and offers Indian street food with a twist – reimagining traditional recipes and flavours. Its huge range of dishes, including many vegan options and its laid-back vibe has proved to be a hit, even with the range of competition available. Brighton has a plethora of Indian restaurants, including established big names such as Dishoom and Mowgli.

“Our restaurant has a café feel, which is ideal for the footfall in Brighton,” says Nitin. “Mostly people want to pop in and out, and enjoy a good meal. They’re on the way home and they want to eat, or they are heading out for the evening. We’ve got a relaxed menu and atmosphere, ideal for diners who are here on a short holiday or break, people who are attending conferences, students and residents.”

The place to be

One of the main challenges when they first opened was location. As Nitin outlines, one of Brighton’s main areas for eating out is The Lanes, known for its buzzing atmosphere and range of restaurants and bars.

“All the other big [restaurant] names are based there and our location on West Street is by the seafront so it can be harder to attract customers,” he says. “So we had a real challenge when we first opened to promote the restaurant, but within six months, word of mouth had spread and it took off from there.”

Jamun’s size is one advantage over other restaurants, however. It can seat up to 110, and it will also accommodate big groups of between 20 to 30 in one sitting. As with their other restaurants, head chef Anushree is behind the mouth-watering dishes and snacks which are available throughout the day, while Nitin takes care of operations. Anushree has trained all of the staff who work at all three restaurants and they rotate between them, ensuring the same standards are maintained across all three. Anushree describes her cooking as ‘pure authentic Indian’, focusing on bringing out flavours rather than toning down the spices or heat. She spent time with chefs from various parts of India, learning and understanding from their experience in restaurants, private homes and stately palaces and from street food vendors too. Anushree also runs a catering business alongside the restaurants.

So what’s on the menu at Jamun? The Vada Pav, made with mustard seeds and curry leaf, gram flour, dry red chilli and chutney is especially popular (and also available as a vegan option), as is the ‘Brighton Butter Chicken’, featuring slow-cooked chicken tikka and creamy tomato fondue. Vegan dishes include ‘5 pepper jackfruit’, with tempered garlic and ginger and pink peppercorn, Dhaniya Jeera Aloo Hara, flavoured with chaat masala and Kadai Khumb. The desserts are just as impressive. Choose from a tiramisu trifle with litchi rabid or Jamun Jamun – home-made khoya with saffron and rose water, while the vegan option, Jamun Bhog – cashew nut, pistachio, date and mango is just as enticing.

Three restaurants, many challenges

Running three restaurants, Nitin is well aware of the challenges facing the hospitality industry. Top of his list is finding the right staff and then training them.

“Indian cuisine is complex – there are so many elements, spices and processes to go through to produce one or two dishes,” he says. “Those restaurants that require chefs with few skills – serving fast food for example, are the ones that are growing, while those featuring more complex dishes are finding it a real challenge to survive.”

The fact that prices remain high is another concern, with expensive raw materials leading to smaller margins.

“Costs continue to go up – you can’t increase the prices, because then people won’t book or walk in,” he says. “It’s a difficult climate in which to make a business viable and we use a lot of social media to stay in touch with new and potential customers. Brighton is as good a location as any though as it attracts a constant stream of visitors.”

As Nitin outlines, it’s about taking small steps to improve or change the business as you grow. Jamun was not open all day to begin with but extended its hours to offer all day dining on Friday, Saturdays and Sundays, in line with growing demand. There are plans in the future to extend these hours further and potentially serve breakfast, Indian street-food style.

Changes are afoot at Spices and Spirits too, with an expansion that will see the addition of 50 seats upstairs. The space will also be available for office meetings, banquets and special events.

“We’ve got the right formula at the moment but we’re always keen to spot new opportunities and keep on delivering for our customers,” says Nitin. 

Jamun

14 West St, Brighton and Hove, Brighton BN1 2RE

Broadway Bliss

Samir Desai likes to keep himself busy. He was a former bus and taxi driver working long hours before he decided to change industry – and probably increase his hours, by opening The Broadway Bar & Grill in Leicester in 2018. He was inspired to open a restaurant by his lifelong passion for food. Seven years on, he still loves preparing, cooking and tasting dishes.

Samir employs around 28 members of staff to ensure a smooth service at the 120-seat restaurant – when it’s fully booked, they serve around 300 covers. As a pub-restaurant, The Broadway Bar and Grill’s menu offers an extensive range of dishes. Food is prepared fresh every day with the team working shifts around the clock and nothing leaves the kitchen unless the quality has been checked and verified.

Spice of life

Not content with running one busy place, Samir also opened another restaurant, called Sam’s Spice @ Jungle Club, which recently celebrated its one-year anniversary. The jungle-themed venue also has a separate bar area, live Sky Sports, pool tables and a soft play area, so it’s fair to say that Samir certainly has his hands full. Luckily, family members are also involved in the business, including Samir’s wife, his son, his brother and his brother-in-law. Even his much younger son is keen to get involved in the future when he can and Samir says it’s been invaluable to get input and advice from the family, particularly when running two busy restaurants.

“I was looking for another good opportunity nearby my existing business, primarily because at The Broadway, we don’t have space to cater for all the people who want to dine there,” he explains. “We found another venue and I was really excited and happy to accept the challenge of building up another business. Our customers are even happier since we opened the second one, because we were turning down between 100 to 250 customers every week.”

This might become less of an issue in the near future, as Samir is currently looking at expanding the Broadway, adding an additional 60 seats that could also double as a party or big group dining space.

Home from home

As Samir outlines, his latest restaurant features a similar menu to the Broadway so customers can feel right at home, even in a different venue. As for Samir, he’s happy to keep on cooking and ensure that each and every customer enjoys their food.

The most popular dishes at The Broadway are King Prawn Tawa, Madras curry and the Tandoori Fish Sizzler, while the more healthy dishes are also in demand, alongside the wide range of vegetarian options. Other customer favourites include garlic chilli chicken, dhaba chicken and lamb chops curry.

“We minimise the usage of oil in our curries, which our customers really like – and our Tandoori grill items are also very popular, such as chicken, lamb chops and fish,” says Samir. “I like cooking – that’s the most important part and why I enjoy working in this industry. Our customers appreciate consistency and quality and I would not serve them anything that I wouldn’t be prepared to eat – I am just as passionate about the food I serve as I am about the people eating.”

He adds that it’s a big achievement to put a smile on customers’ faces – he loves it when customers tell him how much they’ve enjoyed their time at the restaurant and that they will come back, and he says they welcome many regulars week in and week out.

Originally from Gujarat, Samir regularly travels back to India for inspiration on cooking techniques and recipes – in April he returned to the UK having spent six weeks there.

“There’s so much diversity to enjoy over there,” he says. “I particularly like learning about spices. Food without garam masala is the best for everyone – we use a lot more green chillies for example and it brings out the best flavour and it’s healthier too. Keeping it simple and fresh are the best combinations for tasty cuisine.”

Timing and customer service are all important – particularly serving food at the right temperature with the right texture, which Samir acknowledges can be a particular challenge when serving takeaways.

Rising costs

Paying a hefty charge to online delivery platforms for the restaurant’s takeaways is just one of many costs that Samir is juggling with, but one he has to bear in return for the additional stream of business, and for acquiring new customers.

Staying on the subject of costs, they say a lot can change in a month and it’s a feeling that Samir is all too familiar with, and particularly so since April. That was the month when a raft of tax changes and other measures affecting hospitality businesses kicked in. These included increases to National Insurance Contributions and the National Living Wage and a reduction in business rates relief. As a direct consequence, Samir says he has faced higher bill after higher bill with his national insurance contributions having more than doubled. He is managing these alongside continued hikes in the price of raw materials and mounting working visa costs are also a worry.

While these changes have not put him off from running a business, he’s certainly thinking twice about starting another venture, and focusing for the present time on making the Broadway Bar and Grill bigger and better and establishing Sam’s Spice. Winning a Curry Life Award – the Broadway scooped the Curry Life Editor’s Choice Award in 2024, is recognised as a huge achievement and Samir says it’s provided a real motivation and sense of pride among staff.

“All of this legislation creates barriers to recruiting the right people,” says Samir. “For the present time we have to be as flexible as possible. I would be keen to look at opening another business for example, and that time might come if staffing laws are more relaxed. We try to survive with loans for the present time and we’ll see if the government can help us in the future – then we can focus on growing our businesses.” 