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A triumph of tastes & talent

By Cosmo Brockway DEEP IN THE KENT COUNTRYSIDE, surrounded by oast houses and hop fields, lies the pretty village of Tenterden. Known as the ‘Jewel of the Weald’ the tranquil market town has a huge amount to offer a visitor, from quaint antique shops to scenic rides on the Kent & East Sussex Railway. Tenterden …

By the Water’s Edge

CURRY LIFE’S reporter Sam Smith caught up with Jangir Alam, proprietor of the stunning waterside restaurant Bombay Quay in the town of Northwich, to share his views on opening and running a successful large restaurant – and how to sustain one during a time of national crisis. THE TOWN OF NORTHWICH is south of Warrington, …

FAR-SIGHTED FARZI

Renowned Indian restaurateur Zorawar Kalra has gained a hard-won reputation for innovation and trendsetting in his homeland, with a penchant for offering unusual takes on traditional dishes. So when he announced the launch of his first London eatery, Farzi Cafe, promising local ‘twists’ on globally famous food, there was understandable fanfare around the opening. Anticipation …

A view from Chef Santosh Shah

What inspired you to become a chef? I spent my childhood in Nepal, moving to India when I was 14 or 15 years old. I started working as a kitchen porter and studied for a culinary diploma, gaining experience. I decided I wanted more international exposure, so I went abroad to Montenegro to work in …

Shining Shaan

Russell Higham Worthing, on the south coast, has often been seen as a poor relation to its bigger and brasher cousin, Brighton, a few miles to the east with its universities, nightlife and ‘party town’ reputation. Its smaller, more sedate neighbour, conversely, used to be known primarily for the elderliness of its population – the …

Dine BY THE RIVERSIDE

An old friend used to be fond of saying – ‘once you’ve been to one Indian restaurant, you’ve been to them all.’ He’d obviously never been to the Riverside Spice in the heart of the Essex countryside  – which stands out both for a beautiful setting and its highly individualised approaches to traditional dishes. Owner …

Indian restaurants are aplenty in West Sussex’s seaside

Mahaan shows its might Indian restaurants are aplenty in West Sussex’s seaside town of Worthing, but the mighty Mahaan stands out. The attractive blue name board, doors and window frames immediately catches the eye of any passer-by, who can be assured of ‘authentic Bangladeshi and Indian’ food. Mahaan, as the name suggests, is a great …

STREETS AHEAD

If you’re a lover of street food – but also enjoy a relaxed and comfortable dining experience – is it possible to have the best of both worlds? The answer is an emphatic ‘yes’ if you can find one of the few high quality restaurants specialising in street food – and, if it’s authentic Asian …

PROFILE OF A MULTI-TASKING ENTREPRENEUR

By Laura Evans Oli Khan is a lot of things to a multitude of people: devoted husband, father to a young son, acclaimed restaurateur, chef, philanthropist, property portfolio holder and teacher name just a handful. But they barely scratch the surface of what this businessman has achieved. From an award winning chef to successful entrepreneur …

Taste of Nawab definitely worth a visit

It goes without saying that there  are a lot of factors that go into making a successful restaurant. A great chef, a diverse menu, good service and savvy marketing. But when someone tastes your food and finds themselves filling up not only with an amazing meal but with an inexplicable sense of happiness – that’s …

Chef Salim Javed of Mint Caterers

Interview by Tahira Khan I had the wonderful opportunity to speak to The Founder and Creator of The Mint Catering Group over a coffee and speak to him about his passion for the food industry, how he got there and the highs and lows of his business journey. I also got to find out about …

TURNING OVER A NEW BAYLEAF

Ask Tofozzul Miah for the secret of his success in more than 30 years in the restaurant business and he’ll tell you that the answer is simple. “You have to keep ahead of the game and constantly reinvent yourself – or you won’t maintain your advantage over the competition,” he tells me at his Bayleaf …

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