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New restaurant shows that mum knows best


Green Chilli’s pot-style cooking offers diners the kinds of dishes they might expect if they were invited to an Indian family’s house for dinner. Sanjay’s mum has even banished him from Green Chilli’s kitchen while she and her sisters prepare the dishes they’ve prepared for several generations of their families at home.


Many sons claim that their mum’s home cooking is the best, but Sanjay Majhu, chief executive of the Apple Harlequin Group, is going one step further. This December he launched Green Chilli, a new Glasgow restau- rant featuring Indian pot-style cooking inspired by the working mothers and aunties of India and featuring recipes overseen by his mum.


Mr Majhu says, “Glasgow is renowned for the quality of its Indian restaurants – and rightly so – but Green Chilli is bringing something different to the mix: great pot-style cooking, using family recipes that have been handed down through the generations. Mums seem to give the food an extra taste which only they know how to do.”


He adds, “At 73 years old, my mum still cooks great Indian food and has been involved throughout all stages of


Green Chilli’s product development. I can’t wait to show that my mum’s home cooking is absolutely the best!”


Green Chilli offers a seven-course taster menu, which changes daily. In addition, Green Chilli’s menu includes starters of Masala Dosa; Mussels Masala; Machi Amritsari; Sabzi Pakora; Keema Parcels and Jeera Chicken. Mains include Mumbai Lamb; Karahi Murgh; Chicken Saag; Shoray Murgh; Tandoori Halibut; Makhan Murgh; Lamb Bhindi; Chicken Sharabi; Punjabi Fish Goan Curry; Chana Saag; Mixed Vegetable Karahi and Masala Dosa.


The Apple Harlequin Group operates one of the largest and most popular Indian restaurant group in Europe, with 14 restaurants incorporating the famous Ashoka chain.


UK firm sets up naan factory in India


Europe’s lead- ing producer of naans and flat- breads, Honeytop S p e c i a l i t y Foods,


has


invested £3 mil- lion to build a new


factory in India that will supply naan bread and chapattis to India and the wider Asian and Australian markets. The new 8,000m2 factory located in Nasik, 150km North of Mumbai, will initially employ 100 people and is due to open in 2011.


Managing director, David Laurence ays, “It’s the bakery equivalent of taking coals to Newcastle, but we believe our naan bread is so good that they will find a ready market with Indian consumers. We began exporting in 2005, but this Indian factory represents a major expansion in our overseas business. We are now looking to North America for our next international opportunity.”


The company, which was founded in 1984 and is based in Dunstable, currently exports to more than 10 European countries and overseas sales now make-up over 15% of the company’s business. Honeytop has also been rap- idly expanding its UK operations over the past 18 months and has pumped £7 million into expanding its Dunstable bakery, creating 140 new jobs.


Spice Business Magazine 21 December 2010


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