 | |
| Formation | 1994 |
|---|---|
| Type | Trade association |
Region served | United Kingdom |
Chairman | Enam Ali |
President | Ana Miah |
| Website | www |
Guild of Bangladeshi Restaurateurs is a national trade association for owners of UK-based Bangladeshi restaurants and caterers.
| | |
| Formation | 1994 |
|---|---|
| Type | Trade association |
Region served | United Kingdom |
Chairman | Enam Ali |
President | Ana Miah |
| Website | www |
Guild of Bangladeshi Restaurateurs is a national trade association for owners of UK-based Bangladeshi restaurants and caterers.
Guild of Bangladeshi Restaurateurs was established by a group of caterers in 1994. [1] [2] [3] [4]
The association has membership of more than 2500 people. The primary role of the organisation is to lobby government, both nationally and locally, representing the views of the industry to decision makers and legislators. Its main aims and objectives also include the promotion and improvement of the standard of spice restaurants in Great Britain and increasing awareness amongst the general public of the positive contribution that the spice restaurant business makes to the British economy and culture. [5]
The association has branches all over the United Kingdom, including Scotland, Wales and England. Branch activities include formal meetings, seminars and study days, catering supplier demonstration, exhibitions and social events. [5]
The association was co-founded by Enam Ali and Abdul Miah. [1] former chairman of the organisation is Enam Ali [6] [7] and the president of the organisation is Ana Miah. [8]
In 2008, association members raised concerns that many restaurants were under threat because the British government announced a change in the immigration laws which could block entry of high skilled chefs from Bangladesh to the UK. They requested that the Government recognises that they are skilled workers. The law demanded these workers speak fluent English, and have good formal qualifications. However, these changes did not take place. [9]
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world.
Bangladeshi cuisine has been shaped by the region's history and river-line geography. Bangladesh has a tropical monsoon climate. The staple of Bangladesh is rice and fish. The majority of Bangladeshi people are ethnic Bengali, accustomed to Bengali cuisine, with a minority of non-Bengalis, many used to cuisines from different traditions and regions. Bangladeshi cooking features more meat dishes than the cuisine of neighbouring West Bengal, India.
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 Division. 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.
Rajinder Tony Singh Kusbia is a British celebrity chef and restaurateur. He is best known for combining Scottish produce with an arty, eclectic and accessible style of cooking.
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.
Bangladeshis are one of the largest immigrant communities in the United Kingdom. Significant numbers of ethnic Bengali peoples, particularly from Sylhet, arrived as early as the seventeenth century, mostly as lascar seamen working on ships. Following the founding of Bangladesh in 1971, a large immigration to Britain took place during the 1970s, leading to the establishment of a British Bangladeshi community. Bangladeshis were encouraged to move to Britain during that decade because of changes in immigration laws, natural disasters such as the Bhola cyclone, the Bangladesh Liberation War against Pakistan, and the desire to escape poverty, and the perception of a better living led Sylheti men bringing their families. During the 1970s and 1980s, they experienced institutionalised racism and racial attacks by organised far-right groups such as the National Front and the British National Party.
Bangladesh Caterers Association UK is the umbrella organisation of British-Bangladeshi restaurants. It was established in 1960 to represent the catering industry run by the ethnic Bangladeshis.
Cyrus Rustom Todiwala OBE, DL,, is an Indian chef proprietor of Café Spice Namasté and a celebrity television chef. He trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become executive chef for eleven restaurants within those hotels. He moved to the UK in 1991 with his family, and following some initial financial difficulties after taking over a restaurant, Michael Gottlieb provided investment funding, allowing Todiwala to open Café Spice Namasté in 1995, the restaurant for which he is best known.
TheBritish Curry Awards is an annual awards dinner dedicated to the British curry industry. It was established in 2005 by Enam Ali and has continued to this day. Each individual award is split for geographic purposes — regional splits of Scotland, North West, North East, Midlands, Wales, South East, South West, London Central and City, and London Suburbs — and expertise. The awards themselves are in association with JustEat.com, an online food delivery service. The 16th edition of the British Curry Awards is set to take place on the date TBC December 2020 at the Battersea Evolution.
Enam Ali was a Bangladeshi-born British businessman who founded The British Curry Awards, Spice Business Magazine, and Ion TV.
Muhammad Siraj Ali is a Bangladeshi-born British restaurateur and philanthropist.
Bajloor Rashid, is a Bangladeshi-born British restaurateur, philanthropist and humanitarian. From 2006 to 2012, he was the president for the Bangladesh Caterers Association UK.
Atique Islam Choudhury is an English restaurateur and chef.
Spice Business Magazine is a British quarterly trade magazine for the Indian restaurant business community.
Tony Alal Karim Khan is a Bangladeshi chef and hotelier. He has received awards and nominations as a chef. He has appeared as a celebrity cook on television shows. He is previously general manager and director of food and beverages, executive chef for Grand Sultan Tea Resort and Golf since 2013.
Suleman Raza is a British-Pakistani food entrepreneur, restaurateur, and activist. He is the founder of One Million Meals, a charitable campaign started in March 2020 from his own restaurant chain using GoFundMe in the UK. He owned the cricket franchise Mirpur Royals in the Kashmir Premier League. The Prime Minister of the United Kingdom, Boris Johnson, awarded Raza the Points of Light award in 2021 for the One Million Meals campaign. The House of Lords awarded Raza with the Local Community Hero for his humanitarian services in London. He has also been working as the co-chairperson of the UK Pakistan Business Council (UKPBC) to discuss the Pakistani business community concerns with the British prime minister Boris Johnson.
Curry, a spicy Asian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookery books of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala, was created in India, but
Oli Khan MBE, FRSA is a British-Bangladeshi chef and restaurateur. Khan operates the restaurants Surma Takeaway and Spice Rouge in Stevenage.
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