This page contains a Flash digital edition of a book.
News & Views Blue Elephant on the move


previous location. At the same time the restaurant will unveil a new menu, devised by chef Noroor Somany, the founder of the Blue Elephant group, and will open a cookery school, spe- cialising in Thai food.


After being a feature of the Fulham Road scene for over 25 years, the well-known Thai restaurant, the Blue Elephant, is moving to nearby Imperial Wharf, just 10 minutes walk from its


Dishes on the menu will be divided into three distant sections. Thai Cooking of the Past - based on ancient recipes, such as Massaman, a curry of British lamb, dried spices in coconut milk, Thai sweet potatoes, roasted pea- nuts and cashew nuts; Thai Cuisine of Today, which features dishes like


Tom Yam Koong, a spicy and sour tiger prawn consommé with Eryngi mush- rooms; and Thai Kitchen of Tomorrow, which includes Chef Noroor’s creation, a lightly seared French goose liver with Thai tamarind sauce.


The restaurant reopened at Imperial Wharf, near Chelsea Harbour, on 15th January 2012, after the closure of the Fulham Road premises at the end of December. The move was made nec- essary as the lease in Fulham Road had come to an end.


Dosa comes gold-plated


The dosa - a pancake made from rice batter and lentils - is popular in south- ern India and generally costs between 60p and £1.20 to buy. Now the Raj Bhog restaurant, in the southern Indian city


of Bengaluru, is selling dosas covered in a coating of pure gold. These cost over £12 each!


The owners have rejected accusations


that the ‘golden dosa’ is a cheap public- ity stunt to promote the business. They claim they are simply trying something new that will be welcomed by their customers.


Young entrepreneur markets curry-style pasties


A 17-year-old budding entrepreneur from Gloucester is in talks with a UK bakery after developing a new curry- style pasty. Bayjid Choudhury, of Brockworth Enterprise School, is to meet a Leicester-based manufacturer after striking a potential deal with the Co-Op.


The naan-style pasties, which currently come in three flavours, won Bayjid the Gloucestershire Young Entrepreneur award, earlier this year.


The son of a local restaurateur, Bayjid is launching a new company under the name Maharaja Secret, to take the


concept forward. The snacks, designed to eat on the go or heat up as a meal, are filled with chicken madras, chicken tikka masala and vegetable korma. He has so far made seven prototypes at his dad’s business, The Connoisseur Tandoori Restaurant.


THERE ARE OVER 100,000 READERS OF SPICE BUSINESS EVERY ISSUE! SUBSCRIBE TODAY BY TURNING TO PAGE 59 DON’T MISS OUT ON YOUR COPY!


Spice Business Magazine 31 January 2012


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  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64