Bognor curry chef voted among best in the country

The Rt Hon Priti Patel MP with winning chef Taus Ahmed from Magna restaurant, Molson Coors Brewing UK sales director Tony Gibbons and broadcaster Louise Minchin

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Bognor Regis curry chef Taus Ahmed has been voted one of the best in the country at the Curry Life Awards in London.

Taus, who runs the Magna Tandoori in Argyle Road, Bognor Regis with brothers Ziaur and Mujibur Majid, beat off stiff competition to be crowned Best Chef by judges.

The popular family-run business has been serving up curry for 35 years and won this year’s Observer Curry House of the Year Award.

Taus said: It’s a great honour to be recognised by the industry and the award is for everyone who works at the restaurant. It’s a team effort and we had a great night out in London.

“It was also very nice to be eating and not cooking for a change. It’s great to win two consecutive awards and we aim to keep improving.”

More than 600 people attended the awards ceremony, which celebrates the contribution of the multi-million pound curry industry, celebrating its shining stars.

The Rt Hon Priti Patel MP, secretary of state for international development, was guest of honour at the ceremony.

He said: “Curry Life Magazine’s annual awards ceremony is a great opportunity to celebrate the enormous talent that is on display around the country and the success of the Great British curry. My congratulations to all the deserving winners.”

Event organiser Syed Belal Ahmed, editor of Curry Life magazine, has probably visited and eaten in more Indian restaurants than anyone else.

“Indian food has improved dramatically during the past 20 years to the extent that we are now seeing Michelin stars being awarded,” he said.

“That’s a wonderful achievement and we want our chefs to keep raising the bar because the curry made in this country is unique and has developed independently of its birthplace on the Indian subcontinent.”

Lord Karan Bilimoria, founder and chairman of Cobra Beer, which helps sponsor the event, said he was ‘in awe of what the chefs do’ and applauded them for producing ‘some of the most exotic food in the world at the cheapest prices’.

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