A REAL-LIFE example of ARTA’s impact can be seen in the experience of Khosru Mia, owner and of Cambridge’s Curry Palace restaurant.
Another notable participant in this year’s competition was Khosru Mia, the owner and of Curry Palace in Cambridge. His association with ARTA goes back many years. When he entered the competition for the first time in 2019, he won the prestigious Champion of Champions title.
Khosru Mia believes that the award had a significant impact on his business. Following the recognition, the number of customers visiting his restaurant increased substantially, and the volume of business almost doubled. He says the positive impact of that growth has continued even years after his 2019 victory.
In his view, many of those who have won awards across ARTA’s various categories – from Chef of the Year to Restaurant of the Year – have experienced similarly positive effects on their businesses.
The Curry Industry Under Growing Cost Pressures However, Khosru Mia also expressed concerns about the current state of the curry industry. He said that since the COVID-19 pandemic, operating costs have increased significantly across the board, from food ingredients to electricity and gas. Restaurants have not been able to increase menu prices at the same rate.
There is a risk that raising food prices too much could drive customers away. As a result, many restaurants are finding it increasingly difficult to remain financially sustainable while coping with rising operating costs.
He also raised concerns about the rate of VAT. In his view, the 20% VAT rate in England places additional pressure on restaurant businesses. He believes that reducing this burden could give many businesses a better chance of surviving and remaining viable.
Attracting the Next Generation Is a Major Challenge Another major challenge facing the curry industry, according to Khosru Mia, is the lack of interest among younger generations. He believes many young people today are looking for regular working hours and a better work-life balance. In contrast, the long working hours and late-night shifts often required in the curry industry are discouraging younger people from entering the profession.
To secure the future of the curry industry, he believes the sector needs to modernise by improving working conditions and introducing more flexible working hours. Making the profession more attractive to younger workers, he argues, will be essential to ensuring that the industry can continue to thrive.
Ultimately, the future of the curry industry will depend on how effectively these questions are addressed and how successfully the challenges facing the sector are tackled.