A family-run restaurant in Newcastle which has been quietly going about its business for the past near-40 years has landed a national award.
The owner of Ahad Tandoori, in Gosforth High Street, describes it "as the best feeling of my life" to have won a Best Restaurant accolade at the Curry Life Awards thanks to an unchanged menu that has remained a customer favourite for decades.
Tahmid Ahmed's dad first set up the business which he now runs with support from his two brothers and he says the win, announced at an awards ceremony hosted at The Grosvenor House hotel in London, is the restaurant's first despite its being nominated for awards at multiple events.
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They have never sought out awards or publicity he says and Ahad Tandoori has not even advertised over the years, relying instead upon word of mouth from loyal customers. While it now embraces social media, remaining the same appears to be a great part of the restaurant's appeal: regulars know what to expect and they love it.
"We've not changed in 40 years," says Tahmid, whose dad trained him to be a chef, and they stay consistent and true to their traditions and core values. "We're still serving the same food my dad created in the 1980s."
There has, however, been one recent addition to the menu. Tahmid's dad, who works fewer days in the restaurant now that he's in his mid-sixties, remains actively interested in all things food-related and while in India last year tasted a dish which he was keen to add to the restaurant menu.
The medium-spiced main, Railway Lamb, is now going down well with customers. Whenever his dad is in the restaurant, he keeps a close eye on Tahmid in the kitchen. "He's got an eye like a hawk!" he laughs.
"He might say 'that's a little bit too much salt; throw it away and make it again'. It's brutal but necessary!"
It is the consistent high standards that brought Tahmid and his brothers to the Curry Life Awards 2022 ceremony where guests included former Sky political editor Adam Boulton; Premier League footballer Hamza Choudary and Lord Karan Bilimoria, head of Cobra which is one of the sponsors of the Curry Life magazine's event.
"We drove up and there were all these cars - Lamborghinis and Range Rovers - and we felt out of place!" says Tahmid. It was a lavish night and having the restaurant name called out as award winner was, he says, "the best feeling of my life".
He adds: "We've always been under the radar, though serving in my opinion very good food. Finally our hard work and effort has been noticed and appreciated."
The award is especially welcome at such a tough time for the industry - with the current cost of living crisis coming hot on the heels of the challenges of the pandemic - and the family are grateful for all the support of the loyal customers who are helping them through.
During the pandemic the restaurant started doing takeaways for the first time but Tahmid missed the interaction with diners who are like friends. "We'd never done takeaways before; our main business is the restaurant and I realised during the Covid years that takeaways are much harder than restaurants!" he says now.
While they are a cheaper option than dine-in for customers, restaurants end up counting the cost as takeaways require the same amount of stock and staff commitment. And, having been used to chatting to guests, Tahmid found himself spending his days talking on the phone, taking orders for hours instead.
But afterwards loyal customers were quick to return to eat in at the restaurant and they continue to support it during the current crisis which, rising gas and electricty bills aside, has sent the cost of food and basic supplies spiralling, with the likes of chicken prices shooting up and lamb rising from around £5 a kilo to £12, says Tahmid. And the price of oil has tripled.
"It's very scary for businesses today," he says. "I think we're suddenly going to see a lot of closures."
"It is not sustainable. We have to deal with the energy crisis". Businesses, he adds, need all the support they can get. He knows of friends in the industry who are preparing to close up: "It's quite heartbreaking."
At Ahad Tandoori, they are doing all they can to keep the situation stable and prices the same for customers. "We don't want to be chargng people too much. They're struggling as well."
He adds: "We are giving the best service we possibly can." And that new award of theirs speaks volumes.
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