THE FAT BUDDHA
CURRYLIFE AWARD WINNERS 2021
The best chefs and restaurateurs recognised at the Curry Life Awards 2021 in London
The foodie and Curry Industry professionals all gathered in one place on Sunday, October 10, for the annual Curry Life Awards and gala dinner at the Royal Lancaster Hotel London.
The UK may have a soft spot for old favourites like bangers and mash and fish and chips. Still, the British appetite for Indian sub-continental food is widely known throughout Great Britain, as the Curry Cuisine remains unrivalled.
The Curry Life Awards and World Curry Expo restaurant trade show marked the end of the National Curry Week Celebration, which took place from 4-10 October 2021.
The programme started with a sad mode by remembering Covid Loss and fallen heroes during pandemic at the UK Curry Houses, the vast majority of which are run and operated by the people of Bangladesh.
Curry Life Awards also paid special tribute to the founding father of Bangladesh to mark the Mujib Centenary and Golden Jubilee of Bangladesh. The UK’s leading Bangladeshi artist and Freedom Fighter Himangshu Goswami dedicated ‘Shono Ekti Mujiborer Theke’ to honour the Mujib centenary tribute.
“Suhel doesn’t describe being a chef as a job – instead he refers to it as a passion; in the same way as people care about the food that they eat, he cares about what goes into the dishes and how they are presented. A typical day will see him arrive at the restaurant around 11am, where he oversees three other chefs, preparing base sauces and main ingredients until mid- afternoon, before getting ready for the evening service.
Even after 35 years in the business, and having recently won the ‘Best Chef’ award at the Curry Life Awards, held in October, Suhel is hungry for another challenge. There is the potential to become executive chef across the two Fat Buddha restaurants, overseeing the kitchens at both. Suhel is also keen to extend his skills and knowledge, and is proud of his membership of Curry Life’s Chef’s club, a networking organisation for curry chefs.”
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