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Cinammon Kitchen shows talent

The restaurant industry has been swapping its pots and pans for micro- phones, dancing shoes and even fire- breathing apparatus to show off the talents that we don’t know about to win Hederol ‘Kitchen’s Top Talent’

Cinnamon Kitchen,owned by celebrity chef Vivek Singh, has been voted the winner of this year’s competition. Their winning entry, which involved get- ting Head Chef Abdul Yaseen and his entire kitchen team to collaborate on a fun rendition of a Bollywood classic, secured a £1000 cash prize, as well as the kudos that comes with being the UK’s most talented restaurant.

Kitchen’s Top Talent offers members of the hospitality industry the chance to win by submitting video clips of them performing their top talent. The

winners are chosen by members of the public who are invited to vote for their favourite clips.

The campaign is supported by P&G Professional’s Hederol, a long-lasting washing-up solution that is made for the trade. Nick Beresford, managing director, P&G Professional said: “Our campaign is about injecting a sense of fun into essential kitchen tasks such as washing up. We all know about high profile celebrity chefs, but there are so many unsung heroes in our restau- rants who work long and hard to keep the industry going from strength to strength. Kitchen’s Top Talent is about recognising these vital members of the industry by giving them a moment in the spotlight.” Clips from all 19 entries of Kitchen’s Top Talent can bee seen as

Spicing up Yorkshire Pud

A restaurant in Yorkshire has come up with a curry flavoured Yorkshire Pudding as part of National Curry Week, which took place in November. Tulsi in Bradford put the spicy hot puddings on its menu throughout the week, and restaurant manager Raghu Raghunath says they may stay on.

According to Mr Raghunath, “It’s the perfect combination, bringing Yorkshire heritage and Indian cuisine together. It’s culinary cohesion.”

Yorkshire pudding is neither a pudding nor a pie. It is baked in a very hot oven

so that it rises to a crisp golden out- side surrounding a silky soft inside. The Tulsi restaurant has added pepper, chopped red chillies, coriander and garam masala to fuse two of Britain’s most famous food icons.

Norwich pub spices up

A former Norwich city centre pub will soon be serving curry instead of pints as it has been converted into an Indian restaurant. The former Duke of Norfolk has been renamed as Rishi and is due to open before the end of the year.

Rishi’s new chef, ‘Monty’ Ali is already known to curry lovers in the city as he has worked at several of Norwich’s best Indian restaurants, including Ali Tandoori and the former Bombay restaurant.

The restaurant is due to open before New Year, following an investment of more than £150,000, and it will have more than 100 covers.

Spice Business Magazine


December 2010

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