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Mushtaqs aim to take Scotland’s curry crown
Husband and wife team, Ajmal and The Mushtaqs parents were pioneers
Nisreen Mushtaq, have left success- of Indian cuisine in Lanarkshire. When
ful roles in management and global his father retired, son Ajmal and his
investment firms in London to pursue wife Nisreen decided to continue the
their dream of creating Scotland’s family legacy and changed the name
number one curry restaurant using from Taj Mahal to Mushtaqs.
their own treasured family recipes.
Ajmal explains, “We are proud of our
Having taken over the family’s long family recipes so we decided to bring
standing restaurant business which the Mushtaqs name to the forefront
dates back to 1973, Ajmal and Nisreen and show that we believe in the proper
are so confident in Mushtaqs, which is Indian food that we eat at home as
situated in Hamilton, that they have put well.”
their name to it.
Ajmal and Nisreen have invested more
than £500,000 as part of their
mission to change the face
of spice cuisine in Scotland.
The new interiors designed
by Nisreen draw subtle inspi-
ration from London’s trendy
restaurant scene, with clever
establish the ultimate dining expe-
use of glass and light.
rience and using our findings we
were able to ensure every aspect of
Nisreen adds, “We carried out
Mushtaqs played a part in making our
extensive research across
own complete restaurant experience
100 top UK restaurants to
for customers to enjoy over and over
again.”
Spice Business Magazine 20 November | December 2009
spice_nov_dec.indd 20 05/12/2009 11:25
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