Reviews
Zolsha has been going strong for 15 years and is looking to make the next 15 and more count Azid Ahmed, or Ash as he prefers to be known, has taken an unusual path to opening his own curry house. No one in his family had former ties to the restaurant industry but over the …
Atikur Rahman is making an impassioned plea for more training for the curry house sector As chef at Brick Lane’s Graam Bangla restaurant, with many years of experience working as a consultant to curry houses and having been involved with the Bangladesh Caterers Association (BCA), Atikur Rahman is undoubtedly in an excellent position to comment …
Takeaways are big business, having grown across the UK in the last year. Curry Life catches up with two Indian takeaways to find out where the challenges lie and their tips for success Whichever survey you look at, It’s clear the takeaway restaurant industry boomed in 2021. Figures from Barclaycard released last December showed that …
Arju Miah MBE, owner of The Taj Mahal in Chippenham, tells Curry Life how his achievements have had an impact above and beyond the hospitality industry Arju Miah MBE has been involved with several restaurants since his arrival in the UK in 1980. The one remaining is his longest-standing venture, the 48-seater Taj Mahal in …
A Club Above the Rest Paprika Club is wowing diners with its refined dishes, its contemporary design and its consistent approach Located in Royal Leamington Spa, Paprika Club has been welcoming customers since 1994. The 90-seater restaurant, opened by Mohammed Azad on the former site of another Indian restaurant, recently unveiled an extensive refurbishment, carried …
Jafor Solim Uddin has been a curry chef for more than three decades and is using his creativity and his enduring passion for cooking to great effect at The Fat Buddha There’s not much that escapes the eye of Jafor Solim Uddin, head chef at The Fat Buddha restaurant in Maidenhead. Curry Life managed to …
A packed restaurant on a cold, windy Thursday night. Diners queuing for a table. Solid bookings for the foreseeable future. And all of this on the back of being named the nation’s top curry restaurant at the glittering Curry Life Awards – staged recently by this magazine in London’s West End. Clearly owner Abi and …
Masterchef Australia contestant Kishwar Chowdhury tells Curry Life about her ambition to bring Bengali food and culture to the masses Panthabhat (fermented rice), aloo bhorta (spiced mash potato) and khashirrezala (goat meat curry) are just some of the traditional Bengali dishes that wowed television audiences this year. Prepared by MasterChef Australia contestant Kishwar Chowdhury, who …
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 …
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, …
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 …
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 …
