Abdul Rahman from Taste of Nawab in Muswell Hill scooped Best Chef of the Year at the Curry Life awards which took place on Sunday (October 12) at the London Marriott Hotel in Grosvenor Square.
Run by The Curry Life magazine, the awards were handed out to the best restaurants, take-aways and chefs across the country – with an additional editor’s choice award.
The magazine is the leading voice of curry houses in the country and aims to celebrate the “culinary heroes of the British Asian restaurant industry”.
The Taste of Nawab in Muswell Hill has scooped Best Chef of the Year at the Curry Life awards.(Image: Sameer Solomon)
After shortlisting, the Curry Life team go along to the restaurant to gather evidence, then forward recommendations to the judging panel, who make an anonymous visit.
The award for Best Chef recognises those who represent “the very best of the British Curry Industry who have shown innovation and inspiration to their work”.
Taste of Nawab has been serving up great food in Colney Hatch Lane since 1996 and has won multiple awards including at the Good Food Awards, Asian Food Awards and Time Out Awards.
Born and bred in Islington, chef-patron Abdul Rahman is famed for his secret Nawab sauce – a pink spicy number with 15 ingredients, which can be served with meat or vegetables.
Over the years, the 34-seat BYO restaurant has given back to the community, raising funds for The Anthony Nolan Bone Marrow Trust, Save the Children and local schools.
Fans of the restaurant include local children’s author and poet Michael Rosen, who writes on the website: “The Taste of Nawab is our Friday night treat. Wonderful dishes, great flavours, beautifully cooked.”
Featuring tandoori and Bengali specialities, and child-friendly junior curries, on their website Abdul writes: “We would like to take this opportunity to express our deepest gratitude to all our customers, and make it known to them that they have made us what we are today.
“We sincerely value the opinions of our customers, and can honestly say that they have contributed to the high standards we set ourselves.”
