MEET THE WINNERS:CURRY LIFE AWARDS 2025
The who’s who of the UK curry industry gathered in force in October for the Curry Life Awards 2025, marking the 16th edition of Curry Life Media Group’s flagship event.
The prestigious black tie awards ceremony took place on the 12th October at the London Marriott Hotel, Grosvenor Square in Mayfair, London with more than 500 guests in attendance, including politicians, restaurant and takeaway owners, chefs and industry entrepreneurs. Attendees included Stephanie Peacock, Parliamentary Under Secretary of State (Department for Culture, Media and Sport), Rushanara Ali MP, Mike Woods MP, Wendy Morton MP and Ben Obese-Jecty MP, who all spoke passionately about the contribution the industry makes to the UK economy and the communities it serves.
The ceremony was hosted by ITV broadcaster Nina Hossain, with a total of 39 Awards presented on the night across six categories, including Best Restaurant, Best Chef, Best Newcomer, Editor’s Choice and Best Takeaway, alongside a special award for Curry Legend of the Year. These awards showcased the very best that the industry has to offer, from pioneering restaurant owners to outstanding chefs producing innovative cuisine, each and every one of them inspiring the next generation.
Leading by example
Upon arrival, guests networked and mingled over delicious canapés and enjoyed entertainment from Mirror Men dancers, before Hossain welcomed guests to proceedings.
“Tonight’s awards are about recognising the businesses and people that drive excellence across the British curry industry, and the hard work that goes into running restaurants and takeaways up and down the country, often against tough challenges,” said Hossain. “It’s that dedication, consistency and pride that keeps the curry industry thriving year after year. Curry Life takes pride in highlighting those who set standards for others to follow. The chefs who innovate, the restaurateurs who lead by example and the teams who make every customer experience memorable.”
Syed Belal Ahmed, editor of Curry Life Media Group, commented on the high standards of this year’s winners: “The UK’s curry industry features some of the country’s most innovative entrepreneurs and restaurateurs. All of them have inspiring stories to tell, and they must be given the necessary support to grow and thrive.”
Syed Nahas Pasha, editor-in-chief of Curry Life magazine, emphasised how the awards continue to shine a light on exceptional businesses, with thousands of customers voting across the UK and putting in a good word or two for their favourite restaurants and takeaways.
“It was very tough to choose our shortlist and winners this year,” he said. “Tonight is all about celebration and recognition. None of this would be possible without our readers, supporters, sponsors and the thousands of businesses in the British curry industry.”
Other speakers on the night included Lutfur Rahman, the founder and managing director of WorkPermitCloud, Rushanara Ali MP and Karan Bilimoria, founder of Cobra Beer. Rahman noted how curry has the power to bring people together, saying ‘we might argue over politics, football and even simple things like how to make a coffee, but when you say let’s go for a curry, everyone agrees.’
Cobra Beer’s Bilimoria reiterated how the industry is a cornerstone of Britain’s hospitality landscape, bringing people together and creating opportunities across every corner of the country. In today’s climate, marked by high energy bills, workforce challenges and ongoing economic headwinds, Bilimoria noted that Indian restaurants have shown extraordinary creativity and community spirit.
“This industry – and Curry Life – have been part of my life for decades,” said Bilimoria. “‘Every single one of the award winners here – you are heroes. Heroes not just to us but to our whole country and an inspiration to every single person in the UK.”
A worthy winner
The Curry Legend Award presentation was one of the standout moments from the evening, given to an individual who has contributed above and beyond to the industry. This year’s worthy recipient was businessman Amin Ali, the former owner of The Red Fort, which was one of the finest Indian restaurants in the UK.
Known as an entrepreneur, trailblazer, visionary businessman, campaigner and innovator, Amin’s legacy is defined by his iconic London restaurant, The Red Fort, which opened in Soho in London in 1983 and which quickly became an institution in the capital. It was a favourite haunt for politicians, dignitaries, and celebrities. Former Prime Ministers Tony Blair, Gordon Brown, and Theresa May dined at the Red Fort, and many celebrities frequented the establishment, including Steve Jobs, who visited shortly after launching Apple Computer Company in 1984.
The Curry Legend award presentation included a heartfelt video address from Amin’s friend, former Minister of State, Keith Vaz, who paid extensive tribute, highlighting both Amin’s fame and his wider impact on the industry.
“Amin Ali is a legendary restaurateur; the Red Fort in Soho, and the other restaurants that he ran became famous, not just in London, but throughout the world,” said Vaz. “He has also been an immense tower of strength for the British Bangladeshi community… to get us a seat at the table where the decision makers sat to enable us to be part of the great fabric of this great country.”
Rushanara Ali also paid tribute, commenting on how Amin paved the way for a new generation of entrepreneurs, by showing how to innovate through The Red Fort and his other ventures.
“[You] encouraged so many of us to enter public life, enter different industries, be that in politics or in business and elsewhere,” she said. “You have always encouraged us, not just in the British Bangladeshi community but across communities and you have always reached out to people across different parties. You have always been there encouraging, enabling and supporting us.”
Receiving his award, Amin said: “I’d like to thank Nahas Pasha and Syed Belal for honouring me and I’d like to thank everybody who has been supporting my work.”
Winners from all over the UK were honoured, with restaurants, takeaways and chefs from Scotland, Gwent, the West Midlands, Staffordshire, Shropshire and Dorset, to name but a few.
Guests enjoyed a delicious three-course meal provided by Sapna Caterers, with starters including chapli kebab, chicken mixed grill, fried masala fish and aloo papdi chaat. The main course featured lamb bhuna, haandi chicken, aloo baingan, tarka daal and lamb biryani, followed by a dessert of kulfi and gulaab jaamun.
The Curry Life Awards 2025 were sponsored by Cobra Beer, Work Permit Cloud, Unisoft and Hillside Travels. l
NEWCOMER OF THE YEAR 2025
The Bombay, Swanley, Kent
EDITOR’S CHOICE OF THE YEAR 2025
Kelvedon Spice, Kelvedon, Essex
What a Shot, Leicester, Leicestershire
Naz’s Rasoi, Rochester, Kent
Junoon, Helsby, Cheshire
Juboraj Rhiwbina, Rhiwbina, Cardiff
BEST RESTAURANT OF THE YEAR 2025
Jamun Restaurant, Brighton, East Sussex
The Bombay Restaurant, Orpington, Kent
Rimjhim Restaurant, Winchester, Hampshire
Rivaaz Lymington, Lymington, Hampshire
Eastern Eye, Newton Abbot, Devon
Alcombe Tandoori, Alcombe, Somerset
The Queens Head Restaurant, Bretford, Warwickshire
Kimbolton Spice, Kimbolton, Cambridgeshire
Jilani Majestic Indian Dining, Sudbury, Suffolk
The Sundorbon, Bridport, Dorset
The Radhuni, Loanhead, Midlothian, Scotland
East 360 Restaurant, Congleton, Cheshire
International Restaurant, Bradford, West Yorkshire
Ashiana Indian & Bangladeshi Restaurant, North Muskham, Nottinghamshire
Spice House, Halton, West Yorkshire
Rimjhim Spice, Colchester, Essex
Ruchi Indian Restaurant, Glossop, Derbyshire
Aura Indian Cuisine, Aldridge, West Midlands
Chennai Indian Cuisine, Leek, Staffordshire
Saffron Lounge, Northfield, Birmingham, West Midlands
BEST CHEF OF THE YEAR 2025
• Rafique Miah, Wombourne Tandoori, Wombourne, Wolverhampton, West Midlands
• Shahid Ahmed, Bombay Restaurant, Leamington Spa, Warwickshire
• Matin Khan, Itihaas Restaurant, Dalkeith, Midlothian, Scotland
• Naz Islam, Naz’s Rasoi, Strood, Kent
• Jaber Ahmed, Bombay Kitchen, Croxley Green, Hertfordshire
• Shahjahan Miah, Curry Cave, Newbury, Berkshire
• Muhammad Aaban, Ali’s Kitchen, Longton, Stoke-on-Trent, Staffordshire
• Lutfur Rahman, Village Spice Takeaway, Telford, Shropshire
• Abdul Rahman, Taste of Nawab, Muswell Hill, London
BEST TAKEAWAY OF THE YEAR 2025
• Hungry Elephant Takeaway, Caerleon, Newport/Gwent
• Indian Queen Takeaway, Rugby, Warwickshire
• Ali’s Spice, Blythe Bridge, Staffordshire
CURRY LEGEND – Lifetime Achievement award
• Amin Ali, founder/owner The Red Fort
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BCA hosts 2025 awards, recognising culinary excellence
The Bangladesh Caterers Association (BCA) celebrated its BCA Awards 2025 at the Park Plaza Westminster Bridge Hotel in London.
The glittering ceremony, which took place on 9th November, brought together senior dignitaries, ministers, Members of Parliament, community leaders, and industry representatives to celebrate excellence within the Bangladeshi catering sector.
Her Excellency Abida Islam, High Commissioner for Bangladesh to the United Kingdom, also attended the event. Other guests included Rt Hon Sir Stephen Timms, MP for East Ham; Rt Hon Seema
Malhotra, MP for Feltham and Heston, who delivered a keynote address and presented an award; Lord Rami Ranger CBE; Foysol Choudhury MBE MSP Member of the Scottish Parliament for Lothian; Kevin Bonavia, MP for Stevenage; Mike Reader, MP for North Northampton; Mr Virendra Sharma, former MP for Southall; Keith Best former MP; Baroness Sharon Taylor OBE; Dr Rupa Huq, MP for Ealing Central and Acton; Howard Dower, Deputy Mayor of London, and entrepreneurs Iqbal Ahmed OBE and Muquim Ahmed.
The annual BCA Awards recognise the outstanding contributions of chefs, restaurateurs, and community figures who have showcased Bangladeshi cuisine and hospitality across the United Kingdom.
This year, 12 Chef Awards and 13 Restaurant Awards were presented, alongside special Honour Awards for
M.A. Muquim, for his exemplary leadership and contribution to the British Bangladeshi catering community and Baroness Sharon Taylor OBE, for her dedication to promoting diversity and community engagement in public life.
Oli Khan MBE, president of the Bangladesh Caterers Association, said:
“The BCA Awards are not merely a celebration of success, but a tribute to hard work, resilience, and passion. The Bangladeshi catering industry has been a cornerstone of British multiculturalism for over half a century. Tonight, we honour the men and women whose culinary excellence continues to shape Britain’s food landscape and cultural identity.”
Mitu Chowdhury, Secretary General of the BCA, added: “Our members have not only sustained an industry of heritage and flavour, but also contributed significantly to the UK economy and community life. The BCA remains steadfast in its commitment to supporting, training, and advocating for our restaurateurs and chefs as they face the challenges and opportunities of a changing industry.”
Atik Rahman BEM, convener of the BCA Awards 2025, said: “We are proud to host yet another successful BCA Awards evening, uniting the best of our community under one roof. It is inspiring to see so many accomplished professionals recognised for their innovation and service. We thank all our guests, sponsors, and partners for their continued support.”
Delivering her address, Her Excellency Abida Islam, High Commissioner of Bangladesh, congratulated the winners and the BCA leadership, saying:
“The success of the Bangladeshi catering industry is a remarkable example of the positive impact of our diaspora. The BCA and its members have carried forward the rich culinary traditions of Bangladesh while contributing to the multicultural fabric and economic strength of the United Kingdom.”
The ceremony concluded with a formal dinner showcasing the finest in South Asian cuisine, accompanied by live performances celebrating the shared heritage between Bangladesh and Britain.
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The quiet revolution – A recipe for change at Naz’s Rasoi
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
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KELVEDON SPICE’S RECIPE FOR SUCCESS
Kelvedon Spice in Essex may have only opened two years ago-but its roots lay in a single family’s deep love of the hospitality industry that stretches back for decades.
Owner Lucas explains: “My family ran a restaurant in nearby Coggeshall for a number of years -so I grew up loving the atmosphere that’s created by a place where people not only come to eat, but is also a focal point for the whole local community.
“That gave me this deep desire to recreate that same buzz of excitement. A traditional restaurant where people feel at home – but introducing subtle modern twists reflecting the next generation of dining.
“In short I wanted a place that blended authentic Indian and Bangladeshi flavours with modern presentation and ambience. “He adds: “Kelvedon in the heart of Essex, with its beautiful High Street and close-knit community, felt like the perfect place to bring this vision to life.”
It’s an ambition that is definitely bearing fruit. Since opening, business has grown by over 60% year-on-year, with incredible support from a loyal customer base, not just locally but also from diners in surrounding towns like Witham, Tiptree, and Silver End.
Lucas explains: “Because we opened post-pandemic, we were very aware of how the dining landscape had changed. People were more selective about where they chose to eat – they wanted value, consistency, and warmth.
“So we focused on just that. During quieter periods, we built trust through reliable takeaway services, constant communication with customers on social media, and by being actively involved in community projects.
“Rather than trying to ‘bounce back’ after Covid, our approach was to build forward – listening to feedback, evolving our menu, and offering experiences that go beyond just dining.
“Today, our repeat guests make up a huge percentage of our bookings, which is the biggest compliment any restaurateur can receive.”
We tested out Lucas’s recipe for success by sampling a mix of classic and modern dishes, when we visited on a sleepy early Essex evening, to be surprised by the throng of customers present at a normally quiet midweek service.
Sticking to the modern versus classic dish theme, we started with a mix of a Samosa Chat – described as a ‘lip-smacking’ smashed samosa served with chickpeas, tamarind chutney and yoghurt – as well as a Broccoli Tikka, again marinated in herbs and spices and cooked in a tandoori oven.
When it came to the mains, the Chef’s Specialities section of the menu was a treasure trove of imaginative modern dishes, from an amazing Special Curry boasting prawns, lamb and chicken – while the Wrap and Roll section also offered some fresh takes on a wide range of wraps
For diners keen on more traditional fare, there’s even an All Time Favourites menu, offering a wide range of Baltis, Bhunas and Biryanis.
Mixing modern and classic dishes in this way is certainly paying dividends-with the restaurant winning a prestigious Editors Choice Award in the 2025 Curry Life Awards, while also being voted Regional Restaurant of the Year 2025 (Essex Region) at the Asian Restaurant & Takeaway Awards.
On top of that, the restaurant was also voted among the top 10% of eateries worldwide on TripAdvisor -and received a Recommendation Badge from Restaurant Guru, which boasts over 30 million monthly users.
Lucas sums up: “Each of these recognitions is a reflection of the incredible teamwork and community support that fuels everything we do.
“What makes Kelvedon Spice truly unique is its place at the heart of the community. We’re not just a restaurant — we’re a part of the local fabric.
“From donating vouchers to schools and local raffles, to hosting live music evenings that bring people together, we always look for ways to give something back to the local area.”
“At Kelvedon Spice, we don’t just serve food,” he adds, “we serve experiences, conversations, and connections. Every dish tells a story of tradition, culture, and the passion that goes into creating it.” l
Kelvedon Spice
98 High Street
Kelvedon
Colchester, CO5 9AA
Tel: 01376 571081
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GRAND DESIGNS
Chennai Indian Cuisine has made it two gongs in a row at the Curry Life Awards. Here’s why
Ashraf Miah, the owner of Chennai Indian Cuisine in Leek, Staffordshire, is not one to do things by halves. The restaurant, which opened in 2024, was designed entirely by Ashraf and he also helped revamp and decorate the premises to his specifications. The restaurant’s glass decor, water features, mirrors, a bar and ambient lighting, give it a very contemporary, yet cosy feel.
“I spotted the potential with the location and designed the restaurant myself – I wanted it to be eye-catching the minute people walk in,” says Ashraf. “This included everything from the colour scheme to the features to the cutlery and plates; it’s very contemporary.”
All this hard work has certainly paid off. Ashraf’s restaurant was named Best Restaurant of the Year at the Curry Life Awards 2025 for the second year in a row, and continues to impress diners. For Ashraf, it’s been important to deliver something different to the area in every aspect, from ambience, to service to the quality of the food.
Different by design
With such an emphasis on design, first impressions are important for Ashraf and his team; a restaurant’s design has to offer something different and eyecatching, to draw customers in.
“If you look at a restaurant and it doesn’t attract the customers, then you can’t provide the service, the food and everything else,” he says. “This is one of the main reasons why we focus so heavily on design – we want to create that wow factor from the start and continue this with the service and the food.”
Ashraf has plenty of experience in attracting and impressing diners, as Chennai Indian Cuisine is one of three restaurants he has designed himself, the other two being the established Monsoon and Cavalli, which opened in Stone just over a year ago. At the age of 38, he’s also racked up an impressive 20 years in the Indian restaurant sector, having worked at various other establishments and trained as a chef. And he has plenty more ideas up his sleeve.
“Having started at a relatively young age, I’ve learnt the trade over the years and had several restaurants and takeaways – I’m committed to the three I have at the moment but I’m keen to expand when the time is right,” says Ashraf.
Balancing act
Ashraf believes that finding the right staff is one of the industry’s biggest challenges and he acknowledges that his staff’s hard work and dedication has been key to the business’ success. Ashraf’s commitment to them – and their training, has also contributed to the restaurant’s glowing reputation and continued growth. With three restaurants, Ashraf is able to train staff, giving them a thorough grounding and by rotating them between the three businesses, they gain invaluable experience.
And while Ashraf is a trained chef himself, he is more than happy to leave the cooking to his experienced kitchen staff of chefs and sous chefs. The past year has been exceptionally busy at the restaurant leading to growth in the team – a necessary step to meet increased demand while maintaining high standards.
And while prices continue to creep up – across ingredients and utilities, and wages become more expensive, it’s all about finding the right balance. If prices are increasing, it’s key to let customers know exactly what they are paying for, such as premium ingredients. When you deliver on expectations, customers will not only come back, they’ll tell others about your business too.
“Everything increases at the same time – if our expenses go up, so do our goods and products,” says Ashraf. “We have to be competitive but we also have to stand out. Once you attract the customers, you have to ensure that the food is the best standard possible – and beyond. We handpick our suppliers and use the best quality ingredients, with dishes freshly-prepared.”
Ashraf doesn’t appear hopeful of government support anytime soon; living with what you have at the current time and making it work for your business is a strategy that appears to be paying off.
“We have to just carry on and manage the situation the way it is – we can’t rely on something that’s not going to happen,” he says. “At the end of the day, you have to live with what you have at the moment. Obviously, if things get better, it’s fine, but if things don’t, then we have to survive somehow. You have to be busy in a restaurant or you’ll struggle. You have to stay on top of everything but you also have to be prepared to change if things aren’t working.”
While Ashraf acknowledges that the current environment is not a good time to start a business, and even tougher to grow one, he says it’s important to focus on what your targets and goals are and to keep aiming high.
Dishes and drinks with a twist
Customers clearly enjoy Chennai Indian Cuisine’s food but its range of drinks also gets the thumbs up. Drinks include a choice of premium champagne and cocktails, some of which feature touches like dry ice for a theatrical effect.
“We like to make people’s experiences with us special and memorable, whether that’s through the food, drink or atmosphere,” adds Ashrif. “I love interacting with people – what motivates me is seeing people coming, trying the curry, enjoying it and having a good time.”
The food certainly speaks for itself, judging from the glowing reviews on sites such as TripAdvisor, where Chennai Indian Cuisine is ranked in the top ten out of more than 80 restaurants in the area. Reviews comment on the ‘fresh, cheerful ambience’, ‘the delicious food…full of flavour and perfectly cooked’, ‘authentic cuisine’ and ‘attentive staff.’
For Ashraf, presentation is as important as the flavours, and creating something unique is vital too. Among the ‘Chef’s Impeccable Specialities’ and a customer favourite, you’ll find Lasani Murgh Bahar, chicken breast laced with fresh garlic paste and fresh herbs then cooked in the tandoor, served with a medium strength bhuna sauce. There’s also the Chicken Bhuna Masala, a dish combining two popular, traditional dishes, giving a new spin to customer favourites.
Other dishes in demand include Chicken Green Massalla, a hot dish cooked with a special mixture of fresh green herbs, green chillies, coriander, green pepper and fresh garlic and Tandoori Chamantkar Chicken, featuring tandoori chicken off the bone cooked with a tamarind sauce, fresh green peppers. green chillies, onion, tomato and coriander.
There’s plenty of seafood on the menu too, with specialities including Haryali Chingri, tandoor-cooked king prawn laced with a fusion of herbs and spices, served with a rich aromatic sauce made with spinach. Vegans, vegetarians and those wanting more healthy dishes are also all well catered for.
Business boost
Winning a Best Restaurant of the Year award for two years in a row has made Ashraf and his team extremely proud of what they have achieved at Chennai Indian Cuisine, particularly as competition in the area is particularly strong. This year, two other restaurants in and around Staffordshire were also honoured.
“It’s given the business a real boost and kept us on our toes, and we wanted to carry on maintaining – and even exceeding this standard,” says Ashraf. “This is why we’ve done it second time round – we’ve built something and been able to keep on improving.” l
Chennai Indian Cuisine
High Street
Leek ST13 5DZ
Staffordshire
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Changing the face of Indian cooking
Amin Ali’s achievements were celebrated at the Curry Life Awards 2025
The Red Fort and its owner Amin Ali need little introduction. The iconic Indian restaurant, dubbed ‘London’s favourite curry house’ by local media, opened in London’s Dean Street in Soho in 1983. It rapidly became an institution in the capital, and was a favourite haunt for politicians, dignitaries, celebrities and entrepreneurs, and those members of the public fortunate enough to secure a booking and indulge in the restaurant’s critically-acclaimed dishes.
Amin was recently honoured with the Curry Legend Award at the Curry Life Awards 2025 for his contribution to the industry and his visionary influence. Talk to others in the sector and they will tell you that Amin’s approach is all about consistency, innovation and determination.
He achieved many ‘firsts’ in his glittering career. As well as The Red Fort, Amin also started Soho Spice in the 1990s, a restaurant that pioneered contemporary Indian cuisine and he co-founded Busaba Thai, a chain of Thai restaurants, along with fellow restaurateur Alan Yau. He is also widely recognised for taking the lead in finding, recruiting and training chefs from India and giving them the opportunity to work in the UK. Amin also set the standard for pairing fine wines with spicy cuisine, hiring sommeliers for The Red Fort and he also launched a food festival showcasing regional cuisine from the Indian subcontinent.
Visionary outlook
Amin also has a deserved reputation as a shrewd observer of the many obstacles facing the UK curry industry. Speaking to Curry Life magazine back in 2008, he outlined how while many Bangladeshi restaurants have greatly improved their style and service, most have stagnated. He noted that Bangladeshi restaurants had greatly improved in terms of decor and design, but cautioned that they still had to perform better. At the time he said: “The three key areas are food, service and value for money. The cooking must be first rate, the service must be nothing less than excellent, the hygiene flawless and presentation superb. I think we need to examine ourselves more critically, never be complacent and relentlessly strive for perfection. I honestly believe we have a brighter future if we play our cards right.”
It’s a view that is very pertinent today, underlining Amin’s intuitive, forward-thinking and visionary outlook, and his perceptiveness regarding the challenges facing UK curry houses. Speaking to Curry Life earlier this year, Amin said: “The whole restaurant scene has to change. The Red Fort revolutionised the industry but there are other challenges now. We can colour the walls and put in a wooden floor but the main heart of a restaurant is its kitchen – that needs to be the number one focus.”
An enviable reputation
With Amin being one of the most respected businessmen in the industry, it’s no surprise that many business deals and a fair few top secret conversations took place at The Red Fort.
The roll call of visitors to the restaurant reads like a veritable Who’s Who, with guests over the years ranging from leading politicians, to innovators, to actors and sports personalities – Steve Jobs dined there in 1984, around the time the first Apple Macintosh was released. Amin himself is no stranger to politics, having befriended many Labour politicians and having been an activist on behalf of the Bengali community in Camden in the late 1970s. His many close friends over the years have included Frank Dobson, the former Secretary of State for Health and Social Care, Ed and David Milliband (Amin helped with their fundraising campaigns for the Labour Party leadership back in 2010) and Keith Vaz, former Minister of State. Public Relations consultant Sarah Brown, the wife of former Prime Minister Gordon Brown, once handled the publicity for The Red Fort.
Food sensation
The Red Fort’s food was as much a talking point as the people who dined there. The restaurant’s style of cooking had its roots in the imperial kitchens of the Mughal empire. It also had an eclectic wine menu with 300 international wines, with a sommelier offering diners guidance to perfectly pair the different wines with Indian dishes.
With traditional tandoor ovens, charcoal grilled, Lucknow and Hyderabadi kabab and barbecue, homemade chutneys and freshly baked bread, The Red Fort’s cuisine was exciting and groundbreaking.
From the moment it opened its doors, it’s fair to say that The Red Fort provided the benchmark for a new type of more refined Indian food, establishing Indian fine-dining cuisine and breaking the mould.
Inspiring the next generation
While The Red Fort no longer graces the streets of Soho, having closed its doors for good in 2018 after 35 years, Amin’s achievements continue to be celebrated. He is known for shaping the British curry scene and being one of the greatest restaurateurs of his generation, helping to redefine Indian cuisine and being an inspiration to many.
Amin’s health has sadly deteriorated over the years but he remains as invested in the industry now as when he first started out. One of the things he is most proud of in his career is having had the opportunity to train hundreds of chefs who came to the UK from India and Thailand, who worked at The Red Fort, Soho Spice and Busaba. Keith Vaz perhaps sums up Amin the best. He said: “Amin Ali is the real ambassador of Bangladesh, the real High Commissioner of Bangladesh.”
No reduction in VAT rate for hospitality industry
The Chancellor has ignored calls from the industry to reduce the current 20% VAT rate for hospitality, despite last-minute lobbying from MPs, business organisations and even chefs.
In October, Lagan Valley MP Sorcha Eastwood launched a UK-wide parliamentary petition calling for a cut to VAT for pubs, cafes, and restaurants, while members of the Scottish Hospitality Group also urged the UK Government to cut VAT. Michelin-starred chef Heston Blumenthal was also involved, calling on the government to reduce VAT and do more to stem the closure of pubs in the UK.
UKHospitality meanwhile had launched an online tool in September enabling hospitality teams to write to their MP, urging Government action to support the sector at the forthcoming Budget. The initiative is part of the trade body’s ongoing #TaxedOut campaign, which highlights the damaging impact of the current tax burden on hospitality businesses.
At the time of launch, Kate Nicholls, Chair of UKHospitality, said: “We know how passionately people who work in hospitality feel about the sector, so this new tool allows them to join the campaign, too. There are millions of people that have built a career in this sector and, critically, rely on it for employment and supporting their families. It’s so important that they can make their voice heard.
“I urge everyone involved in hospitality to share this tool with their teams and encourage them to write to their MPs. By uniting our voices, we can send a clear message to the Government that the hospitality sector is being taxed out and needs urgent support in the forthcoming Budget.”
UK versus Europe
With no VAT reduction announced in last month’s Budget, those in hospitality may feel they have been left with very little support. Paul Hammond, partner, indirect tax at accountants and business advisory firm Cowgills says potential measures could have included reduced VAT on specific services – such as food served in pubs. While any support in this area would have been strongly welcomed by clients in the hospitality industry, any changes such as these were perhaps more of a long shot than anything else, as they would have depended on whether they could have been funded elsewhere.
The Budget may be over for another year, but the industry believes there is still very much a case for reduced VAT for hospitality businesses such as restaurants and takeaways. At 20%, the UK has one of the highest rates of VAT for hospitality in Europe. In France, Spain and Italy, it stands at 10%, in the Netherlands it is 9%, in Belgium 12% and in Sweden, 12%. In Ireland, the VAT rate is 13.5%, but this will be reduced to 9% from July 2026, a measure announced as part of the Irish Budget 2026 and intended to support the sector.
Industry leaders believe a VAT cut would stimulate the economy, boost tourism, and help businesses grappling with rising costs. As Adrian Markey, managing director at Adrian Markey Chartered Accountants explains, hospitality, more than most other business models, has a huge gap between the amount of VAT that it has to pay and the amount of VAT that is possible to reclaim.
“This huge gap leaves [margins] in hospitality very tight,” he says. “Parallel to that, hospitality is an industry where there’s very little autonomy for businesses to change prices. For smaller, independent operators, prices are set for them in the market, within a tight range, which is another strain [to bear].”
Oli Khan, president of the Bangladesh Caterers Association (BCA) says having a lower rate of VAT makes eating out and ordering takeaways relatively cheaper, which tends to increase footfall and turnover in a sector with thin margins. The BCA has issued press statements and campaigned publicly about the VAT issue, highlighting closures in the sector and urging political parties and the government to consider targeted support, including tax relief and easier access to skilled staff.
“It stimulates demand and reduces consumer prices – this was the core rationale when the UK introduced temporary VAT cuts during Covid,” he says. “A lower rate can also protect jobs and business viability. Hospitality is labour-intensive and many operators – especially small, independent restaurants and takeaways, have low cash buffers; a lower VAT can help avoid closures and job losses.”
As Khan points out, Indian restaurants and takeaways typically operate on tight margins and a higher VAT rate is contributing to closures and consolidation.
“Multiple industry articles and trade bodies have recorded closures in the curry/ Indian-restaurant sector and hospitality more widely over recent years,” he says. “Higher tax burdens (VAT plus rising energy, labour, business rates) are flagged as one of the contributing factors. The sector has seen longstanding structural pressures (staff shortages, Brexit-related costs, rising food prices) and VAT increases add to that burden.
Future outlook
Speaking before the Budget was revealed, Markey said he didn’t envisage measures that will tackle the VAT rate explicitly.
“I just do not see any changes to VAT coming, when the public finances are in the state they’re in,” he says. “All the rumours we are hearing about the Autumn Budget is a hike in National Insurance, and that employers and companies are probably going to be stung for a lot of the gaps in the public finances.”
Khan says the future outlook for hospitality VAT is ‘politically contested and uncertain in the UK’.
“There is active pressure from trade bodies, such as UKHospitality, the Restaurants Association and others for a reduced or lower temporary VAT to help the sector, but the Treasury must balance lost revenue and wider fiscal priorities,” he says. “That means change is possible (especially around budgets) but not guaranteed.”
He suggests two likely policy paths might happen in the short to medium term: targeted temporary cuts (such as short-term VAT reductions during recessions or to stimulate demand), or a permanent sectoral reclassification (a lasting reduced rate for hospitality), which is politically harder and more costly to justify.
Ultimately, he acknowledges, any VAT change’s real effect depends on how much of the tax cut is passed to consumers and whether it’s targeted to the right sub-sectors (such as excluding alcohol or delivery).
With the Autumn Budget delivering a resounding ‘no’ to the hospitality industry with regards to reduced VAT, it’s a case, once again, of wait and see.
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The Budget at a glance
There was no reduction in the VAT rate for hospitality in this year’s Budget, but other policies that will impact the industry were announced. These include changes to minimum pay and business rates. Chancellor Rachel Reeves confirmed plans to introduce permanent lower business rates tax rates for over 750,000 retail, hospitality and leisure properties, worth nearly £900m a year from April 2026. The multipliers for retail, hospitality and leisure properties will be 5p below their national equivalents.
Increases to the National Living Wage were also announced. It is set to rise by 50p an hour to £12.71 from April 2026, equivalent to an extra £900 a year for a full-time worker. The minimum wage for 18- to 20-year-olds will increase by 85p to £10.85 per hour.
In response to the Budget, UKHospitality said that wage rises, holiday taxes and steep increases in rateable values are ‘wiping out’ the 5p business rates discount for hospitality.
Kate Nicholls, Chair of UKHospitality, said: “A 5p business rates discount is simply not enough to offset these costs and redress the damage it will do to business viability and job opportunities. This is exactly why we called for the Government to use the maximum possible discount it had the power to implement, which could have genuinely delivered lower business rates. Instead, we have a situation where hospitality businesses are checking their wage bills and rateable values, and their hearts are sinking at the eye-watering increases before them.”
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International cuisines such as curry can help reduce prejudice, says UK-based study
Research from the University of Birmingham and the University of Munich in Germany, based on a nationally representative survey of more than 1,000 White British adults, shows that everyday experiences like eating Indian curry, Caribbean jerk chicken, or Spanish Tapas can foster more tolerant attitudes in today’s increasingly diverse society.
The study, entitled Breaking Bread: Investigating the Role of Ethnic Food in Potentiating Outgroup Tolerance, is the first to explore the role of ethnically diverse food as a potential prejudice reduction mechanism. It has been published in SAGE Open.
Dr Rodolfo Leyva, lead author of the study, said: “We wanted to explore how intergroup relations are shaped in daily life, and our study examined whether food from different cultures could act as a subtle but substantial catalyst for social cohesion. Simply put, can food serve as a bridge between people from different backgrounds? And the answer seems to be a very likely yes.”
The researchers employed Intergroup Contact Theory and statistical mediation analyses to hypothesise and examine the connection between anti-immigrant attitudes and eating culturally diverse foods.
They found that frequently enjoying a greater number of different cuisines – such as Indian, Chinese, Thai, Turkish, Caribbean, and Spanish – cuts perceiving immigrants as cultural or economic threats by a tenth, which is comparable to the effect of having an immigrant friend.
Participants who reported a higher enjoyment and frequency of eating ethnically diverse dishes were also less likely to vote for political parties and candidates promoting restrictive immigration policies.
These tolerant attitudes were largely explained by increased positive contact with individuals from different cultures—often occurring within or around food establishments. In other words, eating an ethnically diverse range of foods may serve as a low-barrier entry point to positive intergroup engagement.
Dr Leyva explained: “Restaurants or food stalls tend to offer welcoming environments that facilitate natural, friendly interactions with people from immigrant communities. Unlike museums or concerts, which may require prior knowledge or interest in another culture, everyone eats, and food is one of the most accessible and enjoyable ways to experience cultural diversity.”
The research accounted for a range of factors, including political orientation, region, newspaper consumption preferences, and existing friendships with minorities, meaning the effect of diverse food held even among participants who lean politically conservative or live in less diverse areas.
However, the researchers say that as this is the first study to explore this connection, findings need to be reaffirmed with further research. But they note that the data is very consistent with the existing theoretical and empirical scholarship on how intergroup contact reduces prejudice.
The researchers suggest several potential ways non-native food could be used to celebrate diversity and serve as practical pathways to more inclusive communities, such as multicultural education programmes that incorporate food tastings in schools, local grants or tax incentives to support immigrant-owned food businesses and tourism campaigns that highlight culinary diversity in rural and urban areas. Dr Leyva added: “Of course, increasing access to and visibility of diverse food alone can’t solve structural inequality or eradicate racism. But it may open the door to dialogue, empathy, and mutual recognition. In a political climate marked by rising nativism and xenophobia, those small moments of connection matter.”
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Crackdown on illegal working reaches new heights
The government has announced that arrests for illegal working have soared to their highest levels since records began, following an uplift in enforcement action.
Under Operation Sterling, the government invested £5 million into Immigration Enforcement, to target, arrest, detain, deport and return illegal workers in takeaways, fast food delivery services, beauty salons and car washes.
New figures show more than 8,000 illegal migrants have been arrested after 11,000 raids were carried out by Immigration Enforcement from October 2024 to September 2025.
Marking the largest enforcement crackdown on illegal working since records began, the data reveals a significant increase year on year of 63% and 51% for arrests and visits, respectively. Over 1,050 foreign nationals encountered on these operations have been removed from the country.
This comes as government is expanding right to work checks under tough new laws, to ensure it covers categories of employers where there are higher levels of illegal migrants seeking work, including gig economy employers.
While it is a criminal offence for migrants to work illegally, only companies using traditional employer to employee contracts are obliged to verify someone’s immigration status and whether it permits them to work in the UK.
The new laws close this loophole so there will be no hiding place for illegal workers who flout the rules in the gig, casual, subcontracted and temporary worker economy.
Bosses who fail to conduct these checks could be jailed for up to five years, face fines of £60,000 per illegal worker and have their businesses closed.
Home Secretary Shabana Mahmood, said: “Illegal working creates an incentive for people attempting to arrive in this country illegally. No more. Those found to be illegally working in beauty salons, car washes and as delivery drivers will be arrested, detained and removed from this country.”
The government is also working closely with industry partners including food delivery giants Deliveroo, Just Eat and Uber Eats, who have strengthened ID verification checks across their platforms. The Home Office has also implemented a data sharing agreement with the firms, to securely share locations of hotels used for asylum accommodation, in a bid to catch asylum seekers working illegally as delivery riders.
In August, the government announced that hundreds of illegal delivery drivers at a range of businesses including restaurants, had been arrested as part of its drive to crack down on immigration crime.
Under Operation Equalize, the Home Office’s Immigration Enforcement teams launched a nationwide intensification week of activity targeting illegal working hotspots, with a focus on the gig economy and migrants working as delivery riders. It said that between 20 and 27 July 2025, a total of 1,780 individuals were stopped and spoken to, leading to 280 arrests for illegal working activity. In addition to the arrests made as part of Operation Equalize, 51 businesses, including car washes, restaurants and retail premises, were issued with Civil Penalty Referral Notices. This could see them face hefty fines if they are found to have employed illegal workers and failed to conduct relevant pre-employment checks.
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109 CURRY LIFE
Curry Life is Britain’s No.1 magazine for Curry Restaurants and Takeaways
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Britain’s best curry houses crowned
UK’s curry elite honoured at prestigious Curry Life Awards 2025
The Curry Life Awards 2025 took place last night in a spectacular ceremony hosted by ITV broadcaster Nina Hossain at the prestigious Marriott Grosvenor Square in Mayfair, London. The event celebrated the culinary heroes of the British Asian restaurant industry, highlighting the excellence, innovation, and unwavering spirit of the sector. A total of 39 Awards were presented nationally this year in different categories, including Best Restaurant, Best Chef, Best Newcomer, Editor’s Choice and Best Takeaways.
A special Curry Legend Award was presented to businessman Mr Amin Ali, the former owner of The Red Fort, one of the finest Indian restaurants in the UK. Amin Ali’s contribution to the UK curry industry is not to be understated. Known as an entrepreneur, trailblazer, visionary businessman, campaigner, and innovator, Amin’s legacy is defined by his iconic London restaurant, The Red Fort, which opened in Soho in 1983 and quickly became an institution in the capital. It was a favourite haunt for politicians, dignitaries, and celebrities. Former Prime Ministers Tony Blair, Gordon Brown, and Theresa May dined at the Red Fort, and many celebrities frequented the establishment, including Steve Jobs after launching Apple Computer in 1984.
Amin Ali played a pivotal role in transforming the face of Indian cuisine in the UK. He introduced contemporary Indian cuisine with Soho Spice in the 1990s. He elevated the fine dining experience by setting new standards for pairing wine with spicy dishes, notably by being among the first to hire sommeliers. Crucially, before opening The Red Fort, Amin had held several jobs after arriving in the UK in the 1970s. He is most recognised for his role in investing in talent by finding, recruiting, and training hundreds of chefs from India and Thailand who worked in his businesses. Many of these talented individuals later opened their own successful restaurants, demonstrating their direct, long-lasting impact on the industry.
The event included a heartfelt video address from his friend, former Minister of State, Keith Vaz, who paid extensive tribute, highlighting both his fame and his impact: “Amin Ali is a legendary restaurateur; the Red Fort in Soho, and the other restaurants that he ran became famous, not just in London, but throughout the world. He has also been an immense tower of strength for the British Bangladeshi community… to get us a seat at the table where the decision makers sat to enable us to be part of the great fabric of this great country.”
The 16th Curry Life Awards, organised by the Curry Life Media Group, are an annual celebration of British curry houses. They recognise individuals and businesses that represent the very best of the British curry industry. The awards highlight outstanding performance, innovation, and culinary excellence, playing a crucial role in promoting best practices and raising standards across the sector. Over 500 guests, primarily successful British Asian entrepreneurs and professionals in the curry industry, attended the prestigious ceremony.
Syed Belal Ahmed, Editor of Curry Life Media Group, commented on the high standards of this year’s winners: “The UK’s curry industry features some of the country’s most innovative entrepreneurs and restaurateurs. All of them have inspiring stories to tell, and they must be given the necessary support to grow and thrive.”
Emphasising the industry’s vital role and the significance of this achievement, Lord Karan Bilimoria, founder of Cobra Beer, the event’s headline sponsor, added: “The curry industry is a cornerstone of Britain’s hospitality landscape, bringing people together and creating opportunities across every corner of the country. In today’s climate, marked by high energy bills, workforce challenges and ongoing economic headwinds, our restaurants have shown extraordinary creativity and community spirit. As founder of Cobra Beer and former President of the CBI, I have witnessed firsthand how curry restaurateurs invest in their people and adapt with agility. The Curry Life Awards celebrate not only culinary excellence but also the spirit of collaboration that defines our industry. These awards enable us to write the next chapter in Britain’s curry story, building on our collective strengths to ensure the sector thrives for years to come.”
Other guests at the awards ceremony included Stephanie Peacock, Parliamentary Under Secretary of State (Department for Culture, Media and Sport), MP Rushanara Ali, Mike Woods MP, Wendy Morton MP, and Ben Obese-Jecty MP, who all spoke passionately about the contribution the industry makes to the UK economy and the communities it serves.
Cobra Beer, Work Permit Cloud, Unisoft and Hillside Travels proudly sponsor the Curry Life Awards.
Complete List of Curry Life Award Winners 2025
NEWCOMER OF THE YEAR 2025
- The Bombay, Swanley, Kent
EDITOR’S CHOICE OF THE YEAR 2025
- Kelvedon Spice, Kelvedon, Essex
- What a Shot, Leicester, Leicestershire
- Naz’s Rasoi, Rochester, Kent
- Junoon, Helsby, Cheshire
- Juboraj Rhiwbina, Rhiwbina, Cardiff
BEST RESTAURANT OF THE YEAR 2025
- Jamun Restaurant, Brighton, East Sussex
- The Bombay Restaurant, Orpington, Kent
- Rimjhim Restaurant, Winchester, Hampshire
- Rivaaz Lymington, Lymington, Hampshire
- Eastern Eye, Newton Abbot, Devon
- Alcombe Tandoori, Alcombe, Somerset
- The Queens Head Restaurant, Bretford, Warwickshire
- Kimbolton Spice, Kimbolton, Cambridgeshire
- Jilani Majestic Indian Dining, Sudbury, Suffolk
- The Sundorbon, Bridport, Dorset
- The Radhuni, Loanhead, Midlothian, Scotland
- East 360 Restaurant, Congleton, Cheshire
- International Restaurant, Bradford, West Yorkshire
- Ashiana Indian & Bangladeshi Restaurant, North Muskham, Nottinghamshire
- Spice House, Halton, West Yorkshire
- Rimjhim Spice, Colchester, Essex
- Ruchi Indian Restaurant, Glossop, Derbyshire
- Aura Indian Cuisine, Aldridge, West Midlands
- Chennai Indian Cuisine, Leek, Staffordshire
- Saffron Lounge, Northfield, Birmingham, West Midlands
BEST CHEF OF THE YEAR 2025
- Rafique Miah, Wombourne Tandoori, Wombourne, Wolverhampton, West Midlands
- Shahid Ahmed, Bombay Restaurant, Leamington Spa, Warwickshire
- Matin Khan,Itihaas Restaurant, Dalkeith, Midlothian, Scotland
- Naz Islam, Naz’s Rasoi, Strood, Kent
- Jaber Ahmed, Bombay Kitchen, Croxley Green, Hertfordshire
- Shahjahan Miah, Curry Cave, Newbury, Berkshire
- Muhammad Aaban, Ali’s Kitchen, Longton, Stoke-on-Trent, Staffordshire
- Lutfur Rahman, Village Spice Takeaway, Telford, Shropshire
- Abdul Rahman,Taste of Nawab, Muswell Hill, London
BEST TAKEAWAY OF THE YEAR 2025
- Hungry Elephant Takeaway, Caerleon, Newport/Gwent
- Indian Queen Takeaway, Rugby, Warwickshire
- Ali’s Spice, Blythe Bridge, Staffordshire
CURRY LEGEND AWARD
- Amin Ali, formerly Redfort
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
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