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News & Views Restaurant to open after chefs’ visa problems

Chris Williamson, who looked into the matter and he arranged a meeting with Immigration Minister Damian Green. As a result the visa issue was resolved and the chefs allowed to come to work at the restaurant.”

Finally Slice of India opened in mid- March on the site of the former Time Nightclub. It has a seating capacity of 500 and a new bar and serving area, with a theatre style open kitchen.

One of the biggest Indian restaurants in the Midlands has recently opened in Derby after a year-long dispute over visas for its chefs. Slice of India was originally expected to open last Easter, but problems with the UK Border Agency over visas for the restaurant’s Indian chefs forced the owners to put the business on hold.

General Manager Ben Corner coments: “We wanted to employ six special- ity chefs, who were all native to India and needed visas. We were not going to open until we had the chefs we wanted.”

The owners wrote to Derby North MP

Mr Corner says, “We’ve completely gutted the building and given it a new look. The restaurant will serve food from every part of India and there will be an opportunity to try dishes that you do not normally get in your average Indian restaurant, such as fantastic street food.”

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Spice Business Magazine 18 March 2011

Schoolchildren given curry lesson

About 25 pupils from Scole Primary School learnt all about curry when they went to the Spice Cottage in Diss, Norfolk, for a lunchtime lesson. For many of the children, it was their first ever taste of Indian cuisine and chefs prepared some mild dishes for the six-year-olds, includ- ing Bangladesh butter chicken and Nepalese Jomsom Lamb with rice, naan bread and poppadoms.

Emdad Hussain, manager of the Spice Cottage, was pleased to have the chance to teach local school chil- dren about Indian and Nepalese food and culture. “It’s so important at an early age to be introduced to differ- ent foods and flavours, it’s a great way of learning, and we were delighted to have the children and staff here for lunch as our guests,” he said.

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