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News & Views Euston’s curry houses fear high speed impact


Curry establishments in Euston’s Drummond Street, some of which have been there for generations, have expressed concerns about the effects of the planned new London-to- Birmingham high speed rail link (HS2), which could involve putting the railway right through their neighbourhood.


Drummond Street earned its repu- tation years before places such as Brick Lane in Tower Hamlets became renowned for serving up curries. But if the scheme goes ahead as planned almost half of Drummond Street could be lost.


Restaurateurs and other businesses claim they have been told very little by the government and remain uncertain as to what what levels of compensation they may be entitled to. Some busi- nesses may be lost altogether while others will suffer while the work goes on.


Mohammed Salique, who runs the Diwama restaurant that has been in Drummond Street for more than 40 years, said plans to rebuild the station ignore the effect it will have on inde- pendent businesses in the streets that surround it. He says, “We get a lot of


trade from people who are waiting for a train. We rely on this and when work starts it will finish us off for 10 years.”


The local council has promised to cam- paign to fight on behalf of the traders. Labour councillor Sarah Hayward, said, “Before any work starts we need con- crete plans as to how the government will compensate people in Drummond Street for their loss of business.” The Department of Transport has indicated that a compensation scheme will be set up for businesses and more details would be released in the near future.


Mutton curry a winner for MasterChef


Shelina Permalloo, a 29-year-old who grew up in Southampton with Mauritian parents, won this year’s BBC MasterChef. She is only the second woman to be crowned MasterChef in the 8 years the contest has been running, beating off competition from fellow finalists, Andrew Kojima and Tom Rennolds.


Curry was on the menu for Shelina in the final as she wowed the judges with a mutton curry main course, as well as an octopus starter and a dessert of mango cannelloni with lime curd.


Speaking after the final Shelina paid tribute to the influence of her mother. She said: “My mum is a brilliant cook. I learnt everything from her. She taught me to cook by intuition: never by using scales, always by sight and taste. So I developed a strong palate from a young age.”


Croydon restaurant considers seconds


Towards the end of 2011 brothers Sony and Tony Sebastian opened their own Indian restaurant, Bluewaves, in South Croydon. Already it is proving such a success that the pair and their chef partners, Mangalakumar and Jinson Thomas, are thinking of expanding.


They currently can serve 40 covers but are finding that on some nights this is not enough to meet demand.


The Bluewaves philosophy is based on providing fresh dishes and Sony and Tony go out and buy all the required


ingredients every day. Nothing is prepared in advance and all meals are freshly prepared for to order. One of the specialism of the restaurant is seafood, while it also offers an exten- sive range of vegetarian meals.


Spice Business Magazine


5


May/June 2012


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