North East Life Lunch - Cafe Bangla
PUBLISHED: 18:25 17 December 2009 | UPDATED: 16:27 20 February 2013
More than 30 businesses represented at North East Life's latest commercial lunch were treated to an award-winning menu<br/><br/>Pictures by Mike Urwin
Enticing smells emanating from the kitchens of the Caf Bangla Bangladeshi restaurant in East Bolden welcomed guests at North East Lifes latest commercial lunch.
Business colleagues and friends from all over the region joined co-editor of North East Life, Sue Campbell, and the North East Life commercial team for the magazines winter event.
Businesses and organisations representing property to marketing and everything in between attended to enjoy the event, and a superb lunch.
The event started with welcome drinks and a chance for attendees to catch up and discuss the issues of the day.
Then award winning Chef and owner of Caf Bangla, Ali Hussain, welcomed the guests.
He said: It is a pleasure to be able to serve you here today and I hope that you enjoy the food that my team and I have prepared for you. At Cafe Bangla we pride ourselves on only using the freshest and finest ingredients to ensure that the end result is exceptional, every time.
Sue Campbell spoke briefly about the strengths of the magazine. My co-editor, Andrew Smith, and I are committed to producing great, information and well-written features, accompanied by excellent photography and to giving the discerning North East reader - and advertiser - a magazine which reflects their interests, their business and importantly, their region.
And It is important that we are positive about our region - we can read and hear about how terrible things are in other publications, but we want to celebrate all that it good about the
Alis excellent and attentive staff then served a fantastic meal, starting with a fish dish with coriander and a selection of condiments.
The main course was a combination of dishes - a fantastic chicken dish, which was marinated in yoghurt, a special cut of lamb, with a great full flavour, and mixed vegetables cooked with paneer.
These great tastes were accompanied by Pilau Rice and Plain nan breads
Dessert was a traditional Bangladeshi deep fried dessert and served with cream.
We were also treated to great wines from Denhofer Wines, and their representative, Frazer Doyle, gave a master class on how to select the right wines to eat with the different courses of a Bangladeshi meal.
Baja Mach (fish dish) - Lightly spiced phanugh fish fried with onions and peppers and a dash of lemon juice served with coriander and condiments
Chicken Achore - Chicken breast marinated in yoghurt, cooked in fresh garlic, ginger, mixed pickles and pickling spice and fried with onions, tomatoes and peppers
Cafe Bangla Lamb - Special cut of lamb cooked in traditional Bangladeshi manner as to preserve the flavour and authenticity of the dish. This is a fuller flavour dish, pleasantly aromatic and of medium strength
Mast Vegetable - Mixed vegetables cooked with paneer and served in a tangy tomato sauce
Served with Pilau Rice and plain nan breads
Gulab Jamun - Traditional Bangladeshi dessert made with a plain flour, milk, sugar, cardamom. Deep fried until crispy and served with cream
Ali Hussain of Caf Bangla is no stranger to success in his chosen field, having already secured multiple rave reviews and performed to consistently high standards in several competitions.
He beat off stiff competition from over 12,000 entrants to become one of only three British Super Curry Chefs.
Ali has dedicated himself to cooking top quality food from his earliest years as a chef. He received much of his early experience in Scotland at some of the countrys highest rated Indian restaurants.
After moving to the region he began work as a chef at Sunderlands Stadium of Light and later started a takeaway in East Boldon.
Although the business thrived, Ali soon missed the restaurant atmosphere and moved to Caf Bangla in 2003. He enjoyed working there so much that he bought out the owners in 2008 and has since seen the restaurant go from strength to strength under his guidance and industry.
His culinary competition successes to date include the title of South Tyneside Curry Chef of the Year for 2000 and 2001 and a narrow second in the regional heats of the National Curry Chef of the Year competition 2000.
Ali says that what makes Caf Bangla stand out from other Indian restaurants is that the dishes are more suited to a European palate.
Our recipes are progressive and tend to have a more mild spice but very flavoursome. Our dishes are less greasy and cooked with the finest ingredients. We are extremely contemporary and modern with both the food and the restaurant itself.
Cafe Bangla - 2 St. Bedes, East Boldon, Tyne & Wear, telephone 0191 519 0929