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NEWS & VIEWS SPICE BUSINES S Curry lovers support Hospice


A SPECIAL event at the Indiluxe restaurant near Stourbridge in the Black Country, which was held this July, managed to raise £1,000 for the Mary Stevens Hospice, which supports people with life- limiting illnesses. Diners enjoyed a three course meal and were entertained by magicians and bhangra dancers, in return for their generosity. Curry lovers also had the chance to win prizes


donated by local businesses and Free Radio’s Cat and Nelly breakfast show. Indiluxe owner Hamdu Mia said: “We were


delighted with how the night went and so happy that everyone dug deep and donated what they could to a fantastic charity. This was our first charity night, we are now planning more in the future.” n


A FISHY TALE FROM


has a son who is a cricketer and playing for Essex while studying. He still has time to follow his dad’s footsteps and does the fish filleting! The restaurant has attracted a number of celebrity visitors, including Ian Botham, Michael Holding and David Gower, and is reported to be Delia Smith’s favourite curry restaurant. n


LONDON’S DOCKLANDS MONI Das, the owner and chef of Memsaheb on Thames in London, has been running a seafood festival for the last few years, and it is gathering in popularity. This year the festival ran from August 12 to September 13th and was a huge success.


Moni offers a fresh fish


display on ice and diners can choose their own fish to eat. He says,”Customers can choose from a wide variety of extremely fresh whole and filleted fish and seafood, including sea bass, sea bream, black cod, halibut, lemon sole, red snapper, pomfret, lobster, crab, prawns and tiger prawns. They must choose whether their preferred seafood is grilled, fried or steamed and which sauce should accompany it including garlic, butter, medium spiced or very spicy. The plated dish is then served with tasty roasted seasonal vegetables and a choice of rice and bread.” Moni Das, who is an expert in preparing and cooking fish,


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SEPTEMBER/OCTOBER 2014 ISSUE 52


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