Business

Back of House

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.

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Front of House

More than a chef

Chef-patron Shameem Ahmed isn't just standing the heat of the kitchen. He's also running two different and very successful restaurants as he tells Tandoori.

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In Focus

All that us wintery

Cooking in the winter isn't always as easy as other seasons in the year, with a scarcity of ingredients. All is not lost though, as Tandoori looks at what you can put on the menu.

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Analysis

The great Christmas opportunity

The Christmas season is upon us. Andy Varma looks at how you can take advantage of this opportunity

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Analysis

National Insurance Holiday for new business

Businesses always have new rules and regulations to look out for. Justin Randall looks at what's in store at the moment

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In Focus

Save on your electricity bills

Making savings on your expenses is imperative. Ajmal Mushtaq tells Tandoori how it can be done with your electricity.

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Movers and Shakers

Vaishak Nair talks to Tandoori

Vaishak Nair, head the Kerala Group, the UK's largest and leading south Indian restaurant chain, talks to Tandoori.

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Financing your restaurant: a crash course

Know how to finance? Andy Varma gives a few pointers to Tandoori on what to do and how to do it.

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Front of House

From Bombay to Covent Garden

The aptly names Dishoom all-day café aims to bring a touch of Bombay's faded culinary glory to London's Covent Garden.

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In Focus

Should chefs get a share of the tips?

Ajmal Mushtaq gives Tandoori his recipe for a fairer tipping model, boosting staff morale and improving restaurant operations.

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