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Argy bhaji after Darlington curry house feels heat over awards claim

An Indian restaurant is feeling the heat after falsely claiming to have won one of the major awards of the curry world.

The organisers of the British Curry Awards said the Garden of India restaurant, in Darlington, will be banned from entering the competition in the future after it printed promotional literature stating that it was last year’s North-East winner.

However, the owners of the restaurant say that the advertisement was a mistake and have blamed rival Indian restaurants for stirring up trouble.

The restaurant has also been reported to Darlington trading standard officers over its use of the awards logo, as well as its misuse of a picture of staff with celebrity chef James Martin, who was a host at the awards ceremony.

The Garden of India, in Bondgate, was shortlisted for the Best in the North-East award, but some of the restaurant’s advertising material has claimed it won the category.

It also showed staff at the restaurant posing with Mr Martin, the star of BBC’s Saturday Kitchen.

Awards co-ordinator Mohammad Raheem said the matter was being taken seriously.

He said: “These claims are totally untrue and misleading. It is against our terms and conditions.

“Therefore, we will be banning them from future events and they will not be able to take part again.

“It’s unfair and unhelpful and we want to protect the awards and the hard work of all the winners.”

Anwar Ali, from the Garden of India, said the word “shortlisted” had been missed off the promotional literature in error.

He said: “It was an absolute mistake. We’re all human beings.

“We’ve got a very good reputation and were nominated by our customers.

“We’ve been established for the last 30 years and established without their (the British Curry Awards) name.

“It’s not that we’re going for their name and trying to re-establish ourselves. This is 100 per cent about people stirring.

“We’ve won this award in the past, we’ve got so many awards we don’t need this.

“Our customers will tell you why we’re the best. Our prices are a bit more expensive, but, in my opinion, we’re a lot better. They’re completely jealous.”

A Darlington Borough Council spokeswoman said: “We are aware of the situation however, we are unable to comment on the specifics of the case because of the ongoing investigation.”

http://www.darlingtonandstocktontimes.co.uk/news/9466079.Argy_bhaji_after_Darlington_curry_house_feels_heat_over_awards_claim/

Posted in Awards, British Curry Awards, Food, News, Restaurants.


Staff can damage your health

Papa John’s the Popular US pizza chain was forced to fired a cashier at a New York City restaurant and had to apologise profusely when the employee referred to an Asian-American customer as “lady chinky eyes” on her receipt. Minhee Cho, a 24-year-old communications manager at journalism group ProPublica, posted a photo of the receipt on Twitter, adding, “Hey @PapaJohns just FYI my name isn’t ‘lady chinky eyes.’” The tweet went viral over the weekend and the photo was viewed more than 200,000 times since she posted it Saturday afternoon. The Kentucky-based pizza company said the employee was dismissed from the Manhattan location and issued a formal apology to Cho. “We were extremely concerned to learn of the receipt issue in New York,” a post on Papa John’s official Facebook page said. “This act goes against our company values, and we’ve confirmed with the franchisee that this matter was addressed immediately and that the employee is being terminated. We are truly sorry for this customer’s experience.” The owner of the franchise location, Ronald Johnson, told the New York Daily News that he was “shocked” over the incident. He said the employee responsible was a teen who he believed was misguided by “the modern culture that they’re involved in.” Johnson said he planned on having sensitivity trainings to prevent similar incidents from occurring in the future. As this story gathers momentum being republished throughout the web and further driven via social media, what cost has lack of either or both staff recruitment and service training cost the Papa John’s brand..? Bringing in ‘sensitivity trainings’ post event brings horses and gates to mind.

http://www.curryculture.co.uk/staff-can-damage-your-health/

 

Posted in Blogs, Food, News, Restaurants.


Birmingham Food Fest has recipe for success

More than 60 of Birmingham’s top restaurants and chefs gave their full support to Birmingham Food Fest, a 10-day gastronomic celebration, which took place this October. Great British Menu reigning champion, and winner of Gordon Ramsay’s F Word, Aktar Islam of Lasan Restaurant and Michelin star award winner Richard Turner, chef patron of Turners of Harborne, both backed the festival, which saw some of the city’s best restaurants produce menus at bargain prices, supported by a programme of over 100 events throughout the city.

In fact support for the festival extended beyond the city’s restaurants and chefs with some of Birmingham’s biggest attractions, including Cadbury World and Ikon Gallery, hosting themed events to coincide with Birmingham Food Fest. Highlights included Thinktank’s Dine under the Stars, where visitors were able to dine under the planetarium’s 360˚ digital dome, and the National Sea Life Centre’s sustainable fish demonstration and guided tours.

Other events on the menu included tasting sessions at Mint Hotel and The Birmingham Wine School, while Urban Grain, a social enterprise in sustainable communities, hosted a canal foraging tour where edible wild vegetation was picked from the water banks and turned into delicious dishes.
Following on from the festival, special recipes from the Birmingham Chefs Alliance, the group formed to nurture fresh talent and promote the city’s restaurants to a national and international audience, along with other festival restaurants, will be featured in The Big Brum Cookbook. This book will bring together some of the best menus produced over the 10 days.

Aktar Islam said: “Birmingham’s unique heritage and cultural diversity have had a strong influence on my cooking style and Birmingham Food Fest is a great opportunity to raise the profile of the city’s extensive dining opportunities and to showcase the calibre of culinary talent here.”

Visit Birmingham, the city’s leisure tourism programme, managed and promoted Birmingham Food Fest. The aim, it says, is to both support and drive forward the culinary sector in the city.

 

http://www.spicebusiness.co.uk/2011/11/08/birmingham-food-fest-has-recipe-for-success/

Posted in Food, News, Personalities, Restaurants.


Curry College, A Good Idea?

Ever considered classes in curry-making?  Well Communities Secretary Eric Pickles has plans to open a specialist training school for more British people to learn the art of cooking curry.

The school, dubbed ‘The Curry College’, has been devised to solve a nationwide staffing problem.  Following the recent tightening of immigration regulations, the curry industry has struggled to find chefs with the skills and experience to fill vacancies.  With curry dishes predominantly originating from Southeast Asia, the most experienced chefs often come from non-EU countries, such as India and Thailand, facing tighter employment restrictions in the UK.
Supporters of the proposal believe that the school will help more British people to find work, whilst enabling the industry to continue thriving.  With the curry industry contributing almost £4bn a year to our economy, as well as satisfying our appetites, we agree it’s important to find a solution.

Is a ‘curry college’ the answer?  It has been argued that creating a new school, when lessons could be offered in existing cookery schools is simply a publicity stunt.  Some people believe the tradition and style of cooking won’t transgress cultural barriers and so authenticity will be lost.  Others have debated whether the plan will help or hinder the political issue of cultural integration.

Evidently, the idea has caused quite a stir within the industry.  What do we think?  Though we do favour authentic cuisine, we also think that getting more people cooking curry across the country can’t be a bad thing!

 

SOURCE: http://www.curryculture.co.uk/curry-college/

Posted in Blogs, Chefs, News, Restaurants.


TABLE7: THE NEW SOCIAL SECRET FOR EXCEPTIONAL DINING EXPERIENCES

table7.com offers London diners access to a hand-picked selection of top restaurants coupled with excellent customer service and discreet savings on the entire bill

LONDON, UK – Hix Soho, St John Hotel and Club Gascon are just some of the outstanding restaurants accessible through online high-end restaurant booking service, table7.com.

The innovative service delivers exceptional dining experiences to its members and offers valuable reductions of twenty to thirty per cent off the entire bill, including drinks, pre-dinner snacks and à la carte menus.

Working selectively with high-end partner restaurants, table7.com is dedicated to providing discerning diners with preferred pricing via its online booking service. With savings to the bill being discreetly applied by the restaurant at the end of the meal, table7.com is perfect for dates, client entertainment or dinner with friends. There is no need to mention table7.com and no print outs required. Restaurants will recognise table7.com bookings and automatically make the reduction.

The booking process is simple. Customers visit the table7.com website (www.table7.com), where they can become a member and view available offers. After selecting a booking, members pay a booking fee of £7 to confirm the reservation. table7.com guarantees that the saving on the bill will always be more than the booking fee or they will refund the fee.

table7.com works closely with its partner restaurants to ensure that while enhancing the value for its members, the focus is always on delivering the high level of service and quality of food for which they are acclaimed. Whether enjoying a lively dim-sum spread at buzzing Eight Over Eight or indulging in a chic feast of cocktails and Michelin-starred dishes at Maze, with a table7.com booking the more customers spend, the larger the saving.

Priding themselves on thorough, friendly customer service and working exclusively with high quality brands, table7.com provides a level of service and calibre of offering that is not available anywhere else.

Ashwin Jain, table7.com co-founder, comments: “We have carefully curated some of London’s finest restaurants and formed strong partnerships with them so that we can offer preferential pricing without affecting the high level of service or experience diners will receive. We understand that our members want memorable, valuable experiences without the fuss of coupons or vouchers, and we hope that table7.com will allow them to enjoy these experiences with their families and friends more often and in a seamless, simple manner.”

“Our commitment to providing truly outstanding dining experiences – from our own customer service support to our focus on partnering with high quality establishments – means that members get the highest level of service from the moment they join the table7 family. Table 7’s been a little-black-book secret for a while – but now the word is out. The table7 reductions available at such amazing venues means that dining at exceptional restaurants can now become a regular pursuit!!”

To find out more and to start making discreet savings at some of London’s finest dining establishments, visit the table7 website at www.table7.com.

Posted in Food, News, Restaurants.


Over 40% of cancers due to lifestyle

Nearly half of cancers diagnosed in the UK each year – over 130,000 in total – are caused by avoidable life choices including smoking, drinking and eating the wrong things, a review reveals.

Tobacco is the biggest culprit, causing 23% of cases in men and 15.6% in women, says the Cancer Research UK report.  Next comes a lack of fresh fruit and vegetables in men’s diets, while for women it is being overweight.  The report is published in the British Journal of Cancer.

Its authors claim it is the most comprehensive analysis to date on the subject.  Lead author Prof Max Parkin said: “Many people believe cancer is down to fate or ‘in the genes’ and that it is the luck of the draw whether they get it.

“Looking at all the evidence, it’s clear that around 40% of all cancers are caused by things we mostly have the power to change.”  We didn’t expect to find that eating fruit and vegetables would prove to be so important in protecting men against cancer”.

For men, the best advice appears to be: stop smoking, eat more fruit and veg and cut down on how much alcohol you drink.  For women, again, the reviews says the best advice is to stop smoking, but also watch your weight.

Prof Parkin said: “We didn’t expect to find that eating fruit and vegetables would prove to be so important in protecting men against cancer. And among women we didn’t expect being overweight to be more of a risk factor than alcohol.”

In total, 14 lifestyle and environmental factors, such as where you live and the job you do, combine to cause 134,000 cancers in the UK each year.

 

 

Former cancer patient Jackie Gledhill: “My lifestyle had really gone downhill – I did go out for walks but it wasn’t enough”

About 100,000 (34%) of the cancers are linked to smoking, diet, alcohol and excess weight.  One in 25 of cancers is linked to a person’s job, such as being exposed to chemicals or asbestos.

Some risk factors are well established, such as smoking’s link with lung cancer.  But others are less recognised.  For example, for breast cancer, nearly a 10th of the risk comes from being overweight or obese, far outweighing the impact of whether or not the woman breastfeeds or drinks alcohol.

And for oesophageal or gullet cancer, half of the risk comes from eating too little fruit and veg, while only a fifth of the risk is from alcohol, the report shows.  For stomach cancer, a fifth of the risk comes from having too much salt in the diet, data suggests.  Some cancers, like mouth and throat cancer, are caused almost entirely by lifestyle choices.  But others, like gall bladder cancer, are largely unrelated to lifestyle.

The researchers base their calculations on predicted numbers of cases for 18 different types of cancer in 2010, using UK incidence figures for the 15-year period from 1993 to 2007.

By making small changes we can cut our risk of serious health problems ”, Public Health Minister Anne Milton

In men, 6.1% (9,600) of cancer cases were linked to a lack of fruit and vegetables, 4.9% (7,800) to occupation, 4.6% (7,300) to alcohol, 4.1% (6,500) to overweight and obesity and 3.5% (5,500) to excessive sun exposure and sunbeds.

In women, 6.9% (10,800) were linked to overweight and obesity, 3.7% (5,800) to infections such as HPV (which causes most cases of cervical cancer), 3.6% (5,600) to excessive sun exposure and sunbeds, 3.4% (5,300) to lack of fruit and vegetables and 3.3% (5,100) to alcohol.

Dr Rachel Thompson, of the World Cancer Research Fund, said the report added to the “now overwhelmingly strong evidence that our cancer risk is affected by our lifestyles”.

Dr Harpal Kumar, chief executive of Cancer Research UK, said leading a healthy lifestyle did not guarantee a person would not get cancer but the study showed “we can significantly stack the odds in our favour”.  ”If there are things we can do to reduce our risk of cancer we should do as much as we possibly can,” he said.  Glyn Berwick, of Penny Brohn Cancer Care, which specialises in offering nutrition and exercise advice, agreed.  ”We know from years of experience the positive impact that changing lifetsyles can have.”

The president of the Royal College of Physicians, Sir Richard Thompson, said the findings were a wake-up call to the government to take stronger action on public health.  ”The rising incidence of preventable cancers shows that the ‘carrot’ approach of voluntary agreements with industry is not enough to prompt healthy behaviours, and needs to be replaced by the ‘stick’ approach of legislative solutions,” he said

The government said it was intending to begin a consultation on plain packaging by the end of this year.

Diane Abbott, Shadow Public Health Minister, said: “The government is failing on all the main public health issues.  ”And the message from Labour, the Tory-led Public Health Committee, campaigners like Jamie Oliver and even some the government’s own policy panels is clear: the government’s approach to tackling lifestyle-related health problems is completely inadequate.”

Public Health Minister Anne Milton said: “We all know that around 23,000 cases of lung cancer could be stopped each year in England if people didn’t smoke.  ”By making small changes we can cut our risk of serious health problems – give up smoking, watch what you drink, get more exercise and keep an eye on your weight.”

SOURCE: http://www.bbc.co.uk/news/health-16031149

Posted in Food, News.


COPYCAT RESTAURANTS – The Scourge Of Our Industry, says Jabbar Khan from Lasan

Let’s face it: copycat restaurants are a real problem in our industry. They are one of the reasons why Indian restaurants often have a poor image, and why many fail.

I’m passionate about the growth of our industry and welcome successful new restaurants. I know that the success and reputation of Lasan has inspired others to imitate us – but I’m unhappy when they stop using their own imagination and blatantly copy what we have done, thereby infringing our copyright. We have had our menu and website copied with identical dishes, detailed descriptions and presentations. If you can’t do better than this, you don’t deserve to be a successful business!

Copying others menu and description won’t improve your food. Our industry has often been guilty of adopting this lazy approach to the detriment of individual restaurants and to the image of our industry in general. At Lasan, we have been successful in changing this with innovative, imaginative and authentic dishes, and we can only encourage other Indian restaurants to go down a similar route.

The Indian sub continent offers a vast range of exciting and different cuisines, and successful restaurants can create their own niche with their own imaginative approach.

In any business, success is achieved by being a leader rather than a follower!

We have just seen a recent example where copying resulted in failure. In a national chefs’ competition, a restaurant that had blatantly copied Lasan dishes that had been successful in a recent high profile BBC 2′s Great British Menu competition failed to qualify because of their poor rendition of the dishes. Their cheating resulted in disaster – let’s hope that they have learned a hard lesson.

Success demands professionalism, creativity and commitment, and it’s pathetic and fraudulent to steal competitors’ menus and ideas: this won’t fool competition judges or, even more importantly, customers whose response will determine the success or failure of your business.

 

Jabbar Khan, Director

@jabbarkhan

Posted in Blogs, Chefs, Food, News, Personalities, Restaurants.


Kaezen introduces the perfect Champagne experience

LUXURY TECHNOLOGY FOR ICE-LESS CHAMPAGNE EXPERIENCE

World first for enjoying Champagne without ice and buckets. Kaezen introduces the perfect Champagne experience; the Kaelo. Subzero temperatures, timeless design, and hand crafted quality make the Kaelo the ultimate in Champagne luxury.

For 480 years, the process of creating Champagne has been refined and perfected. In recognition of this insatiable passion for perfection, Kaezen developed the Kaelo;
A premium method of serving Champagne, without any of the common imperfections.
The Kaelo allows Champagne connoisseurs and aficionados to enjoy their favourite cuvee without the nuisances of melting ice, dripping bottles and obtrusive buckets.

From ambient to subzero in under five minutes, the Kaelo provides the perfect conditions for serving Champagne at the optimum temperature. Capable of temperatures below -16°C, the Kaelo is colder than ice, yet uses less electricity than a light bulb, no water and no CFCs. Kaezen developed KryoluxTM technology over four years to accomplish this, and engineered it into a modular cylindrical form so that a Kaelo can be easily implemented into new furnishings or retrofit into existing ones.

Designed exclusively for the most luxurious environments, the Kaelo is crowned with a 164mm hand- polished stainless steel bezel that exudes elegance in an intimate and sophisticated manner. This is coupled with a captivating illumination from the 180mm deep sub-zero chamber that creates the Kaelo‟s trademark halo around the neck of the Champagne. Variations in bottle shape and colour produce unique halo effects, creating the illusion that the Kaelo was tailored to that bottle alone.

www.kaezen.com
info@kaezen.com | +44 20 7870 1115
Kaezen Ltd. St Johns House, 54 St John’s Square, London EC1V 4JL

Posted in Catering, Drink, Food, News, Restaurant Design, Restaurants.


Tasty Curry Success Celebrated in True Authentic Style

London, 6th December 2011 – The Announcement of UK’s Finest Curry House’s. Bangladesh Caterers Association, spiced up the night at their 6th Annual BCA Awards on Sunday 4th December at the Park Plaza Westminster Bridge Hotel with a fusion of Bollywood and Contemporary entertainment that pleased guest palate’s and left audiences wanting more.

As the night progressed from the sparks of ambition to the burning embers of success the night was filled with the powerful message of entrepreneurial inspiration and dedication.

The awards were hosted by Tasmin Lucia Khan, of ITV’s Daybreak, in front of an audience of 1000 guests, including a host of Dignitaries, Celebrities, Parliamentarians and the Crème de la Crème of the Curry Elite.

Each of the nominees and winners for the BCA Chef of the Year and BCA Caterer of the Year Awards, from all the different regions of the UK came together to light up a flame that warms the heart and if Curry is the Spice of life then The Bangladesh Caterers Association know how to serve it.

With the introduction of the new Award category BCA Chef of the Year in recognition of the heavy burden that has been placed on the Curry industry and the demands for the accreditation of chefs, BCA have announced The Chef of the Year Winners chosen from around the country.

In traditional BCA style the entrepreneurial talent was also recognised and awarded through the coveted BCA Caterer of the Year naming the Best Curry Houses from across UK.

The BCA Honour of the Year went to Mr. Talukdar Abdul Khalique, Keith Vaz MP and Lutfur Rahman – The Mayor of Tower Hamlets.

Mr Bajloor Rashid, The President of Bangladesh Caterers Association who is passionate about both passing on his expertise to a new generation and raising the profile of the UK curry industry said: “We are a community built on the curry industry, with the blood, sweat and tears of manual workers, each of whom were proud to do what they did. Perhaps as a nation we need to give our kitchen-staffs the recognition they deserve and improve the perception and social standing of manual workers’.

Chief Guest of the night The Rt Hon Eric Pickles MP Secretary of State Communities and Local Government said “Curry may not have been born in Britain. But it’s found a home here. With over 12,000 establishments turning over £4.3 billion each year it’s not difficult to see that British curry is a great success story. This Government wants to support the industry’s growth and development. I’m delighted to join you as you put the spotlight on the best of the best. I congratulate the Bangladeshi Caterers Association on speaking up for your industry for fifty one years, and wish you continued success in the years to come” 

Bangladesh Caterers Association with their culinary experience have searched the UK for the crème de la crème of the Curry Industry now leaving you to judge and sample the winners curry delight.

The Bangladesh Caterers Association will continue their outstanding work and live up to their tag for Oldest, Largest and Strongest pressure group by supporting their members and the Curry Industry identifying solutions to keep Britain’s favourite Curry dish alive.

BCA Awards 2011 were honoured to be supported by many delegates, MP’s, VIP’s and valuable sponsors; Cobra Beer, Kansara’s, Jaguar, Kingfisher Airlines, Ghandi Oriental

Foods, Euro Foods, Media Partners; Sony Entertainment Television Asia, Channel S and Chosen Charity Islamic Relief.

Audiences who missed the sizzling evening will get an opportunity to watch the Masala on Sony Entertainment Television Asia followed by Channel S.

 

BCA Chef of the Year 2011 Winners:

Azizur Rahman of Jolsha, Marton, Middlesborough

Kauser Hussain of Flames Eastern Cuisine, Penkridge

Tipu Rahman of Tamarind Restaurant, Northampton

Mohammed Jitu Miah of Dhan Shiri Indian Cuisine, Burnham on Crouch

Akmal Ali of Maharaja Restaurant, Benfleet

Gias Uddin of Spice Paradise, Malborough

Abul Monsur of Taj Cuisine, Chatham, Kent

Shahidur Choudhury of Raj Pavilion, Tunbridge Wells, Kent

Moni Das of Mem Saheb on Thames Restaurant, Docklands, London

Mohamad Asrar of Bengal Clipper, Butlers Wharf, London

Mohammed Nazrul Islam Miah of Ruhith Restaurant, London

Motin Rashid Khan of Itihaas Restaurant, Edinburgh

 

BCA Caterer of the Year 2011 Winners:

Shuhel Ahmed, The Spice Island, County Durham

Gulam Muktadir, Double Tree Indian Restaurant, Fullwood, Preston

Sadiq Miah, Kaben? Quarry Bank, West Midlands

Robby Malique, Melford Valley Tandoori, Long Melford, Sudbury

Mohammed Jitu Miah, Dhan Shiri Indian Cuisine, Burnham on Crouch, Essex

Manik Miah, Maharani Indian Cuisine, Ipswich, Suffolk

Syed Abdul Wahid, The Jaipur Palace Restaurant, Plymouth

Rezaul Kabir Raja, The Raja of Kent, St Michaels, Kent

Riaz Ali of Alishan Restaurant, Tonbridge, Kent

Mosud Ahmed, Café Tusk, Fareham, Hampshire

Amirul Islam, Indian Fusion, Tower Bridge Road, London

Abdul Khalique Chowdhury, Forest of India, Abbots Langley

Abdur Rahman, Chillies Indian Restaurant, Pontarddulais, Swansea

Ahad Sheik, Nazma Tandoori, Aberdeen

 

 

 

Posted in Awards, Chefs, Food, News, Personalities, Restaurants.


Curry Culture

They have been busy bees over at Curry Culture HQ of late. They been working hard to make the blog as varied and entertaining as it can be and looking at all aspects of the curry industry. Take a look and let us know what you think….

 

http://www.curryculture.co.uk/

Posted in Blogs, Food, News.