Presentation is a highly important element of the food you serve to your customers. Get it right and you’ll be lauded, get it wrong and you’ll be derided. So in this issue of Tandoori we’ve asked a master of presentation the, executive chef and MD of The Cinnamon Club, Vivek Singh, about what he thinks chefs should be doing and the tips he can offer Download.
Versatile new cooking cream ideal for ethnic dishes including curries, sauces and soups.
Fast-food giant McDonald’s is teaming up with entrepreneurs including James Caan
The 48-year-old chef faces an estimated £1m plus legal costs of the failed claim.
Cyrus Todiwala latest restaurant in Goa’s newest deluxe resort, the Acron Waterfront Resort
TDL-Table lighting and much much more
Tableware Distribution Ltd owner Richard Hogg talks to Tandoori about its table lighting for your restuarant
Hiron Miah; serial restaurateur reflects on his 25 years in the industy
Hiron Miah is a highly experienced restaurateur involved in many Indian and non-Indian restaurants. He talks to Tandoori about his time in the industry.
Striving for excellence
A highly talented Indian chef who’s worked with some of the top British chefs in non-Indian restaurants, Sanjay Gour is now heading up Zaika of Kensington. He talks to Tandoori
With the idea of a branded Indian restaurant to counter high street style pizza and chicken outfits, co-owner Behrooz Khossousi talks about his newly launched concept Inito
Opportunities in Event Catering
Taimur Khan, operations manager for Chakra restaurant explains why you should be doing it too
Immigration: Sponsor Licencing
Putting your house in order: Maria Fernandes educates restaurant owners on sponsor licencing
A Masterchef’s Decade Old Reign
Director and executive chef Yogesh Datta of The Painted Heron, talks to Tandoori about his career and