This page contains a Flash digital edition of a book.
News & Views Bristol restaurateur launches new venture

The Grange Hotel in Keynsham, midway between Bristol and Bath, has been through a major makeover under the guidance of Amit Lakhani, the man who was formerly behind the Bristol vegetarian restaurant Pushpanjali and most recently Myristica, which is con- sidered to be one of the city’s best spice restaurants.

The hotel has a brand new restaurant, Mehak, and a refurbished kitchen,

which is headed by executive chef Silva Pitchai, who has an impressive track record including spells at Mint Leaf and The Cinnamon Club in London. Signature dishes on the menu include rabbit varuval (a southern Indian dish of rabbit tossed with onions, chillies, curry leaves and spices) and sea bass marinated in lime juice and cooked with tomato, lemongrass and lime leaf masala. Front of House management is led by Anuj Jaiswal, formerly of The

Bristol Hotel, a member of the exclu- sive Doyle Collection group.

The restaurant has some interesting promotional ideas. For example it is offering its own free “rickshaw” taxi service as a way of encouraging those who want to come to the restaurant and have a drink to leave their cars at home.

Curry restaurants teach children well

Two students at Quensbury School in Halifax, Harry Maurice and Jacob Carston, recently got the chance to try

out their cooking skills at the Mumtaz Restaurant in Leeds. Restaurateur Mumtaz Khan met the Year 8 pupils at the Junior Curry Chef Finals organ- ised by Bradford College. They were the youngest in the competition and Mr Khan was so impressed he invited them to cook for his customers.

The boys produced two chicken dishes - a Rogan Josh and a Balti - under the guidance of Mr Khan and they were passed around diners in the res- taurant. Enterprise teacher Rahila Hussain said: “It was an amazing opportunity for the boys and one they will never forget.”

Meanwhile in Gateshead school kids

spiced up their day with a visit to a local restaurant for a lesson in healthy eating. Children aged between 7 and 11 visited the Jashn, which specialises in cooking dishes with little or no oil or butter. During the trip, which is one of a number of educational initiatives Jashn is hosting with schools in the local area, the children were taught about the importance of a healthy diet.

New owners for MemSaab

A well-known Nottingham restau- rant, MemSaab, has changed hands, although the new owners promise to carry on much as before, building fur- ther on its success. All the waiters and kitchen staff will still be employed, ensuring continuity of service.

Naj Aziz was the longtime proprietor of MemSaab, but he has decided to sell up to husband and wife Deepak and Amita Sawhney, and their partner Sanjeev Sachdeva. Amita comes from a family that is well versed in the res- taurant business and had been looking at restaurants in Nottingham for some time.

Spice Business Magazine 17

Naj now plans to concentrate on other business interests. He will, though, continue to have a behind-the-scenes advisor role at MemSaab.

May/June 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