This page contains a Flash digital edition of a book.
Teaching Asian culinary arts

Angela Malik’s Cooking School is fast gaining recognition for its work and the eponymous founder has recently been nominated as Entrepreneur of the Year in the forthcoming Asian Women of Achievement Awards. The winner will be announced at the awards dinner in May. Angela has also recently revealed that she has an opportunity to take on new premises in Acton, the West London location of her cooking school, and

may open a new eaterie that would combine an informal dining room, deli, coffee shop, book and chocolate shop. At the cookery school, Angela Malik and her team attempt to demystify Asian food by offering cookery courses which tackle a wide variety of Asian styles including Chinese, Indian, Cambodian, Thai and Vietnamese. She is now offering a series of short summer courses in May and June this year, including sessions on how to cook

Takeaway travels 1,400 miles

A curry house went 1,400 extra miles to deliver a valued customer’s favou- rite Indian takeaway.

Angela Rider, who dines at the Spice Mill in North Yorkshire several times a week, wanted to have a tandoori king prawn rezela while hunting for a holiday home in rural France. So she emailed the three owners Akiqul Hussain, Mukit Shah and Hobibur Rahman. They decided to deliver the dish to Angela 700 miles away in Vendee. It cost them £1,200 to make the 1,400 mile round trip but they waived it. They even waived the £14.95 fee she normally pays for deliveries, despite spending £300 to hire a car, £100 on the Euro-Tunnel crossing,

£150 on road tolls in France, £600 on fuel, and spending money for food and drink during their epic trip.

They drove through the night and turned up at Angela’s apartment at 6pm - 17 hours after leaving their restaurant.

Angela, who was in Vendee with daugh- ter Sara, 18, was stunned to receive her favourite king prawn rezela, complete with biryani, jalfrezi and six chapattis.

She said: “It brings takeaway to a whole new level - 1,400 miles to deliver a curry. Now that’s service. We were amazed to see them and it’s so nice that they went above and beyond the

Aagrah keeps on walking

The Aagrah Group of restaurants is organising a charity walk in aid of the Bradford Royal Infirmary. The walk will be led by director, Mohammed Aslam MBE, who will be joined by one of UK’s leading cardiologists Dr Stephen Lindsay, together with people from the local business and media community.

Participants are encouraged to join in and take part for a good cause and to keep fit. They can choose to walk on any individual day or complete the full 40 mile walk. The walk will commence from Bradford Centenary Square (Day 1 - May 21st), heading onwards to Ilkley, Skipton

(Day 2), Keighley (Day 3) and returning to Bradford (Day 4 - 24th May). More details can be obtained from email- ing tazmi@aagrah.net. It is hoped the event will raise the £20,000 needed to buy a cardiology image review work station for Bradford Royal Infirmary.

call of duty to do something so amaz- ing. It was delicious, just brilliant cus- tomer service and they didn’t even charge me.”

The curry house owners looked at flights but worried what customs would say, and delivery companies wouldn’t take it because it is a perish- able item, so they decided to take it themselves.

Curry tastes even better a day or two after it is cooked, so the meal was in perfect condition by the time they reached her.

Perfect Pad Thai; Perfect Thai Green Curry Authentic Punjabi Chicken Curry; An Evening in Chocolate and Vietnamese Pho Noodles. “Pop in after work for a fast and furious specialist session,” she says.”We will teach you all you need to know in 90 minutes and you can take home dinner for your loved one!” The new short summer classes program is being launched in May at the Real Food Show, Earl’s Court, where the school will have its own stand.

Spice Business Magazine

31

May | June 2010 Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56
Produced with Yudu - www.yudu.com