 Cover in January and February 2013 | |
| Enam Ali | Enam Ali Clive Woodbridge Gulam Murtaza Faruk |
|---|---|
| Staff writers | Justine Ali |
| Photographer | Steve Bishop |
| Categories | Business |
| Frequency | Quarterly |
| Circulation | 14,500 |
| Publisher | Enam Ali |
| Founder | Enam Ali |
| Year founded | September 1998 |
| First issue | September 1998 |
| Country | United Kingdom |
| Based in | Epsom, Surrey |
| Language | English |
| Website | www |
Spice Business Magazine is a British quarterly trade magazine for the Indian restaurant business community.
In 1998, Spice Business Magazine was launched. It features articles about UK food manufacturers, food and drinks distributors, doctor surgeries, dentists, jewellery shops, travel agents, Asian entrepreneurs, cash and carries, halal groceries, wholesalers, and Indian restaurants - as well as prominent figures within the business community. [1]
The magazine was set by British Bangladeshi Enam Ali to tackle the problems of the curry industry in the UK. In the beginning, the 42-page magazine was sold at 2 pounds. [2]
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in spiced curry sauce. The curry is usually creamy and orange-coloured. The dish was popularized by cooks from the Indian subcontinent living in Great Britain and is offered at restaurants around the world.
Naan is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean.
Vindaloo or vindalho is an Indian curry dish, which is originally from Goa, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, and vegetables.
Bengali cuisine is the culinary style of Bengal, a region in the eastern part of the Indian subcontinent encompassing Bangladesh and Indian states of West Bengal, Tripura and Assam's Barak Valley. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. Bengali cuisine has the only traditionally developed multi-course custom in the South Asia that is analogous in structure to the modern service à la russe style of French cuisine, with food served in courses rather than all at once. There is a strong emphasis on rice as a staple, served with fish, meat, vegetables, and lentils. Many Bengali food traditions draw from social activities, such as adda, or the Mezban.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made by adding rice and spices to meat. Eggs and/or vegetables, such as potatoes, are also added in certain regional varieties.
Anglo-Indian cuisine is the cuisine that developed during the British Raj in India. It was brought to England in the 1930s by the Veeraswamy restaurant, followed by a few others, but not by typical Indian restaurants. The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney.
Indian Chinese cuisine, Indo-Chinese cuisine, Sino-Indian cuisine, Chindian cuisine or Desi-Chindi cuisine is a distinct culinary style which combines aspects of both Indian and Chinese foods and flavours. Though the cuisines have mixed throughout history through the Silk Road via Tibet, the most popular origin story of the fusion food resides with the Chinese of Calcutta, who immigrated to colonial India looking for better prospects and better lives around 250 years ago. Opening restaurant businesses in the area, these early Chinese immigrants adapted their culinary styles to suit the tastes of their Indian patrons.
British Bangladeshis are people of Bangladeshi origin who have attained citizenship in the United Kingdom, through immigration and historical naturalisation. The term can also refer to their descendants. Bengali Muslims have prominently been migrating to the UK since the 1940s. Migration reached its peak during the 1970s, with most originating from the Sylhet region. The largest concentration live in east London boroughs, such as Tower Hamlets. This large diaspora in London leads people in Sylhet to refer to British Bangladeshis as Londoni.
British Bangladeshis are people who arrived from Bangladesh to the United Kingdom, and throughout the years have started to create new businesses throughout the country, especially in Brick Lane, where there are many Bangladeshi restaurants. Bangladeshis were the first to have started the curry industry in the UK, from small businesses. The curry is now regarded as Britain's National dish. Many others also own supermarket stores specialising in Bangladeshi products, and also in the media, the main Bengali channels - Bangla TV and Channel S.
Wali Tasar Uddin, MBE is a Bangladeshi-born British entrepreneur, restaurateur, community leader and humanitarian.
Iqbal Wahhab, OBE is a Bangladeshi-born British businessman. He is the founder of Tandoori Magazine, and restaurants The Cinnamon Club and Roast.
Enam Ali, MBE, FRSA is a Bangladeshi-born British businessman. He founded The British Curry Awards, Spice Business Magazine, and Ion TV.
Vivek Singh is an Indian British celebrity chef, restaurateur, and media personality known for his innovative take on Indian cuisine. He is the CEO and Executive Chef of four London based modern-Indian restaurants and one Oxford based modern-Indian restaurant. He started in London with his flagship restaurant The Cinnamon Club, then he opened Cinnamon Kitchen, Cinnamon Soho and Cinnamon Bazaar. The latest addition to the Cinnamon Collection is Cinnamon Kitchen Oxford, Vivek's first UK restaurant outside of London. Singh is a regular face on BBC's Saturday Kitchen, and has been featured on television shows including Madhur Jaffrey's Curry Nation, At Home with Rachel Allen, NDTV Good Times – Will Travel for Food and My Kitchen Rules UK.
Atique Islam Choudhury is an English restaurateur and chef.
Aktar Islam is a multiple award-winning English Michelin starred chef, restaurateur and entrepreneur. He left the Lasan Group in 2016 to work on his new, flagship project, Opheem and launched his new Italian restaurant, Legna in winter 2018. His new group of restaurants concentrate on celebration of ingredients and are dedicated to gastronomy. Both Opheem and Legna have opened to critical acclaim and Opheem has received its first Michelin star in October 2019 and is the first and only Michelin starred Indian restaurant in the UK outside of London. Pulperia; an Argentine restaurant built around the celebration of beef opened its doors in March 2020 and has gone on to become the only Michelin listed Steak restaurant in Birmingham.
Romy Gill, MBE is a British/Indian chef, food writer, author and broadcaster. She was the owner and head chef at Romy's Kitchen in Thornbury, South Gloucestershire.
Lasan is an Indian restaurant located in St Paul's Square, Jewellery Quarter, Birmingham, England, and was co-founded by Aktar Islam and Jabbar Khan in 2002. In 2009, it became the first Indian restaurant in the United Kingdom to be selected as the "Best Local Restaurant" by Gordon Ramsay on Channel 4's The F Word.
Curry Life is a British independent bi-monthly trade magazine for the Bangladeshi and Indian restaurant and takeaways in the United Kingdom.
Sylheti cuisine represents the food culture of Sylhetis. Hatkora is a common fruit and used to cook different dishes with fish and meat. Enriched with Vitamin C and antioxidants, Hatkora curry is best eaten with rice. Though Sylhetis are mainly rice and fish eaters, their culinary system is distinctly different to non-Sylhetis. Multicultural people of Barak Valley to Surma valley, and the Sylheti diaspora have influenced the Sylheti food and flavours practiced for ages. Among them, the culinary system of Khasi, Kuki and other tribes are noteworthy. The cuisine of Sylhet has grown up depending on the availability of plants and animals in the region. Mainly indigenous with some variety, food culture is performed among the Sylhetis that received some external influences as well. When the 360 disciples of Shah Jalal arrived in this region, they not only brought their distinct cultures but also brought distinct cooking styles of their own. Which included many meat dishes along with chicken, beef and goat cooked Mughlai, Middle-Eastern, and Northern Indian style. Mughlai Porota, Pilau, Korma, Kalia, Roast, Biriyani and Kofta for curry dishes while Zardah, Firni and Kheer for desserts have been also included.
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