A Corby chef has been voted one of the best curry chefs in the UK at the 2013 Curry Chef of the Year awards.
Chef Kamrul Hasan Rashel, who runs the Royal Tandoori Restaurant in Rockingham Road, Corby, was one of 46 chefs to receive official recognition for their contribution to an industry worth more than £4.2b a year.
Chef Rashel said: “It’s hard work in the kitchen but I love what I do and it is nice to see that recognised.
“A successful restaurant is a team effort so this award is for everyone I work with.
“It was a great evening and it was nice that I could sit back and enjoy eating food instead of cooking it for a change.
“The award will inspire us to keep improving and I’d also like to thank all our customers for their help putting us on the map.”
Guests at the event, which took place at the Lancaster Hotel in London, included secretary of state Eric Pickles, renowned economist Lord Meghnad Desai and Lord Karan Bilimoria, founder of Cobra Beer and one of the award’s longest standing sponsors.
Communities secretary Eric Pickles said: “Asian cuisine plays such an important role in our national life, so it’s right that we celebrate and recognise the great achievements of this industry and I congratulate all of the winning chefs of a Curry Life Award.
“We want Britain to be the place where top chefs train in Asian cuisine - attracting and inspiring young people from all backgrounds who will design not only the brilliant dishes but also become the entrepreneurs and business owners of the future.”
Lord Bilimoria admitted he ‘was in awe of what chefs do’ and applauded them for producing ‘some of the most complex and exotic food in the world at the cheapest prices.’
He also paid tribute to the organisers, Curry Life, for their tireless promotion of the curry industry over the past decade and recounted some fatherly advice on how to succeed in life drawing parallels with the organisers own efforts to go the extra mile.
Lord Bilimoria said: “I sought my father’s advice on how to do well in life and he invited me to come to his office to have a chat about it.
“He told me the first rule was to do a job willingly and do it to the best of your ability however menial.
“The next rule was to always go the extra mile so that you stood out as someone who could be trusted and relied upon.
“It’s the best business advice I’ve ever been given and has been the foundation stone of our success as a company and is an attitude shared by Curry Life.”