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Written by Tandoori
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Friday, 26 December 2008 00:00 |
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 Coors Compactdraught System is a plus for Indian restaurants, as Antony Lopez finds out.??
As most restaurateurs know, the majority of diners who come to an Indian restaurant enjoy a drink with their meal, more often than not this drink will be alcoholic and Britain being Britain, the first drink of choice for many will be a pint of beer.
For many diners, being able to have draught beer with their meal is a big attraction. However for the average Indian restaurant a number of constraints mean that this is just not practical.??
The problem for many restaurants, is that they don’t have enough regular customers or enough space to warrant investing in a full size draught system, as used in bars and pubs. They are, by their very nature, expensive to buy and install. Ideally a draught system needs a dedicated cellar area in which to store the barrels and keep the beer cold. A lot of Indian restaurants would have difficulty selling the 80 or so pints that make up a keg before the beer went out of date.??
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Written by Tandoori
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Thursday, 23 October 2008 16:04 |
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 Anjum Anand proved a great success with her first TV series and cookery book last year. Now she’s back for more, as she tells Humayun Hussain
With Indian Food Made Easy, of which both the TV series and the accompanying recipe book of the same name, proved to be one of the success stories of last year, the Indian cookery scene had a new star in its midst.
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Written by Tandoori
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Wednesday, 27 August 2008 01:36 |
 Euro Ice Cream offers ice creams and other desserts that have high-visibility in restaurants, as company managing director Phiroz Sheikh tells Tandoori
Ice cream is a desert that has universal appeal. Whether it’s at home or just a cone as you are walking by on a hot summer’s day, or even in a restaurant where there is nothing more pleasurable after a fine and filling meal to have a light ice cream.
While in Indian restaurants traditionally, the dessert to have has been kulfi, the fat is that desserts have moved on. This is partly because the indigenous British population have generally not opted for Indian desserts, citing them as overly sweet, and partly because restaurants have modernised and sweet items have become ever more sophisticated. |
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Restaurants 
