We've always thought our Head Chef, Abul Hussain was brilliant in the kitchen. So when he was awarded the title of "Regional Chef of the Year" at the Asian Restaurant & Takeaway Awards, we were were delighted by his win - voted for by our customers and then judged by his industry peers.
AN AWARD-WINNING CHEF VOTED BY YOU
Last year we asked customers to show their love for his Abul's food by nominating him for the 2018 Asian Restaurant & Takeaway Awards. And those votes were heard!
From 125 restaurants in the South-East, Abul was one of only 12 that got through to the the "cook-off" stage of the competition, held in August 2018. The special dish he (and his team!) created was called "Ayer on the Bay" - a delicate fish dish presented on a glass bowl with decoration that represented the waters from which the fish originates.
It was good. Really good. In fact so good that at the black-tie awards ceremony in Brighton in September, Abul was announced the South-East "Regional Chef of the Year"!
THAT GOT US THINKING ABOUT SPECIALS
To celebrating him winning the award and to showcase his skills, we asked him to create three dishes (one meat, one fish and one vegan) that were unique to Spice Fusion and that would give customers an opportunity to "try something different" on our menu.
A few (a lot actually!) nights later, Abul devised and made three dishes that really deserved the word "Special" and are now featured on our menu...
Fresh chicken is stuffed with spiced potatoes and spinach, with a tamarind and fresh curry leaves sauce. Cooked in Chef 's special spice combination, it's rich in texture, flavour and appearance.
MOZA MASS RED SNAPPER
Fillets of Red Snapper lightly are cooked in olive oil, with a special curry by Chef that features garlic, coriander and spices and is served with rice.
DHANSAK RAMIR (Vegan)
A tandoor grilled Ramiro Pepper, filled with lightly spiced chickpeas, presented with a lentil based Dhansak sauce cooked in olive oil - making this a vegetarian and vegan friendly dish.