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News & Views Asha’s goes back to Indian roots


One of Birmingham’s leading restau- rants, Asha’s, is planning to open up a number of outlets in India, thereby going back to the homeland of its famous founder, Asha Bhosle, who has sung on over a thousand Bollywood movies.


The restaurant group, which opened its first overseas venue in Dubai in 2002 and has gone on to open restaurants in Abu Dhabi, Qatar, Kuwait and Bahrain, aims to set up 15 venues on the sub-continent in the next five years and is poised to appoint a master franchise for the Indian market. The first Asha’s in India is likely to be situated in New Delhi.


Asha’s son Anand works in the Birmingham restaurant. He says,“Dubai was the ideal location for the first one because of its cosmopolitan nature and was the testing ground for future Asha’s elsewhere in the world. Now that brand is successful internation- ally, we shall set up in India.”


Top gear presenter refuels in Poole


TV presenter James May and a film crew visited Taj Mahal 2 in Poole’s High Street after a day filming nearby. Known by his nickname of Captain Slow on Top Gear because of his careful driving style, James was equally conservative when choosing his curry, opting for a relatively mild chicken tikka masala, egg fried rice and a garlic naan


The presenter, who was happy to pose for photos with staff, was filming an episode of his BBC2 series, James May’s Man Lab, at Sandbanks, looking for a lost wedding ring.


Surrey takeaway sends curry to Ireland


Curry lovers Patrick Sudsworth and his wife Linda were regular diners at the Indus restaurant in Nork, near Banstead, before they moved to Ireland four years ago. However, they have since struggled to find a curry to match the ones they sued to enjoy at the Indus.


Spice Business Magazine


In fact, the couple missed the food so much they asked a visiting friend to order them a meal, before bringing it with them to Wexford in Ireland. Staff at Indus packed up the meal in boxes to keep it safe and fresh prior to its 350- mile journey.


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In an e-mail to Mr Malik, thanking him for the food, Mr Sudsworth said: “Thank you for sending our lovely curry – we really enjoyed it. We have missed our visits to your restaurant since we moved here four years ago.”


January/February 2013


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