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HE British High Commissioner Anwar Choudhury and Robert Evans MEP at Festival opening.


and that one of the great things about being elected chair of the South Asia delegation, apart from the political side, was that it brought him closer to Bangladeshi restaurants. He considered himself to be a friend of Bangladesh, a friend to Curry Life Magazine and most definitely a friend to curry.He went on to say that the five chefs who are from all parts of Britain represented hundreds of other chefs and demonstrated that Bangladeshi cuisine had permeated right through Britain. One of the important aspects of the festival was that it highlighted historical links between Britain and Bangladesh.


Trevor McDonald, General Manager of the Sheraton Hotel said that it was a great honour to have the ‘super chefs’ in Dhaka and to host an event which seemed to be becoming more and more popular each year.


Syed Belal Ahmed, the Festival Directors replied that he was delighted to re-stage this event for the fourth time in Dhaka and to welcome the delegation of caterers, counsellors and chefs who had travelled thousands of miles to their motherland to celebrate culinary success of these ‘proud sons of Dhaka’. “Fusion is style of cooking which takes ideas s from various continents. It is not authentic Bangladeshi or Indian cuisine but has been created in the UK,” he explained.


The five chefs created dishes that combined elements of contemporary British and traditional Bangladesh cuisine including aromatic fish and chips, lamb chops in a plum and coriander sauce,lemon chicken,Suka Chicken in a tamarind based sauce and spicy bubble and squeak and were awarded the prestigious title of British Fusion Chef of the Year 2007 for their outstanding contribution to the culinary art.


Curry Life would like to thank their sponsors – Bangla Beer, Gulf Air,The Red Fort, Bangla Town Cash & Carry,Aerolex Travel, Bangla Station, Radio Today and Nandan.


Guests from UK and Bangladesh at the festival


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