 | |
| 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 (masala). The sauce is usually creamy and orange-coloured. The origins of the dish are debated, with many believing it was created by British South Asian cooks living in Great Britain. It 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.
British Bangladeshis are citizens or residents of the United Kingdom whose ancestral roots are from Bangladesh. Bengali Muslims have prominently been migrating to the UK since World War II. 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 Londonis.
Rajinder Tony Singh Kusbia is a Scottish 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.
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.
Patrick Lawrence Chapman was an English food writer, broadcaster and author, best known for founding The Curry Club. He wrote many books about curries.
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.
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.
Dishoom is a small Bombay (Mumbai)-inspired restaurant group with locations throughout the UK.
Shah Abdul Majid Qureshi, also known by his daak naam Moina Miah, was an early British Bangladeshi restaurateur and social reformer. He is notable for being involved in the early politics of British Asians and pioneering social welfare work for the working-class diaspora in the United Kingdom. He claimed to be the first Sylheti to own a restaurant in the United Kingdom. One of his later restaurants, India Centre, often provided facilities and was a location where important meetings were held by the India League attracting the likes of Subhas Chandra Bose and V. K. Krishna Menon.
Curry, a spicy Indian-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 cookbooks 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 has become widespread enough to be described as the national dish of the United Kingdom.
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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