A family history

Durbar, in west London, is one of the capital's oldest Indian restaurants with a long culinary heritage. It's executive head chef Shamim Syed talks to Tandoori.

Brighton’s talk of the town

Two years after The Chilli Pickle opened it has become the talk of Brighton.

The Young Gun

Jitin Joshi, executive chef of Benares and Vatika, has been hailed as the most talented young Indian chef in the UK today.

National chef of the year 2010

As the closing date nears for the Craft Guild of Chefs National Chef of the Year 2010, could you be in with the chance of winning this coveted title? Closing date for entries is Friday 16th July 2010 - so it's time to start finalising your menus and ensure you don't miss out.

Greetings from the grand trunk road

A menu concept based on The Grand Trunk Road along with sake and over 70 whiskies in its drinks range.

take two chefs

Two chefs in the kitchen? That's exactly what the newly opened Massala is doing in Cobham.

A star regained

Tamarind may have lost its Michelin last year, but it won it back this year.

Roux Scholarship and beyond

Head chef of the renowned Brasserie at Lucknam Park, and hugely talented, Hrishikesh Desai talks to Humayun Hussain about the Roux Scholarship and more.

A tried and tested formula

Yogesh Datta, director-chef of the Painted Heron and Bangalore Express talks to Tandoori about launching a second Bangalore Express outlet in the City of London.

The Main Event

The world of event management can be competitive and exhilarating at the same time, as Priyanka Sharma, events manager at The Cinnamon Club and Cinnamon Kitchen, tells Tandoori An event manager’s job may entail working behind the scenes, but the work is no less pressurised then that of anyone working front of house.