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Wales Online
4 days ago
- Entertainment
- Wales Online
These are Wales' 20 best Asian restaurants in 2025 dishing up insane flavours and amazing dishes
These are Wales' 20 best Asian restaurants in 2025 dishing up insane flavours and amazing dishes This year, over 1,295 restaurants and takeaways from across the UK were nominated by diners and food lovers for the prestigious Asian Restaurant and Takeaway Awards Rajony Gondha dish at 1988 Indian Restaurant in Sully, Vale of Glamorgan The top Asian restaurants in Wales have been announced. The lists for Wales includes restaurants from Cardiff, Swansea, Penarth, as well as Wrexham and Caernarfon and many more, which have been unveiled ahead of the annual Asian Restaurant and Takeaway Awards (ARTA). This year, over 1,295 restaurants and takeaways from across the UK were nominated by diners and food lovers. The prestigious awards are a celebration of pan Asian cuisine in the UK and will be taking place on Monday, October 6, at the London Hilton Park Lane. 20 across Wales have been shortlisted for the awards, with 10 listed in the north Wales category and 10 listed for the south Wales category. Those hoping to fly the Welsh flag during the awards' ceremony includes 1988 Indian Restaurant in Sully, which was named the best Asian restaurant in south Wales at the Asian Restaurant Awards last year, and Elaichi near Carmarthen, whose chef was voted the best in Wales in 2022. Speaking about the Asian Restaurant & Takeaway Awards 2025, Mohammed Munim, the founding member and CEO of ARTA, said: "Asian restaurants and takeaways have long played a vital role in the UK's economy and culture. Their contribution through job creation, community impact, and culinary excellence, deserves to be recognised. "Especially in today's challenging climate, ARTA is proud to champion their achievements and support their continued success. Every nominee is a testament to the industry's resilience and we look forward to celebrating them on 6th October." ARTA 2025 has several award categories, including the National Champion of Champions, Regional Restaurant of the Year, Chef of the Year, Takeaway of the Year and National Newcomer of the Year. While the award ceremony will be taking place in two months' time, Welsh restaurants have done remarkably well to reach the shortlist. Listed below are the top 20 best Asian restaurants in Wales. Regional Restaurant of the Year for south Wales: 1988 Indian Restaurant, Sully, Vale of Glamorgan Elaichi, St Clears, Carmarthenshire Hatti Indian Restaurant, Newport Mango Tree, Cardiff Raj Kitchen, Swansea Rasoi Waterfront, Swansea Red Fort, Caerleon, Newport Salkaara, Cardiff Spice Delight, Penarth Vanilla Spice, Newport Article continues below Regional Restaurant of the Year for north Wales: Anise, Wrexham Black Peppers, Wrexham Ijazz Indian Cuisine, Wrexham Junction Tandoori Restaurant, Llandudno Junction Maahis, Ruabon, Wrexham Spice of Llanberis, Llanberis, Gwynedd Tava Restaurant, Wrexham Thai Dine, Wrexham, Valley Spice, Corwen, Denbighshire Thisha Curry House, Rhyl, Denbighshire
Glasgow Times
5 days ago
- Entertainment
- Glasgow Times
8 Glasgow eateries named as finalists in prestigious awards
The Asian Restaurant and Takeaway Awards (ARTA), a celebration of pan Asian cuisine, have announced their shortlist for 2025. Over 1295 restaurants and takeaways from across the UK were nominated by diners for the coveted awards, which have been hailed as the 'Oscars of the curry industry'. Eight venues from in and around Glasgow have been listed in both Scottish categories. Regional restaurant of the year: Scotland Firangi – Burn Place, Cambuslang Masala Twist – Hope Street, Glasgow Opium – Hope Street, Glasgow Yakitori House – St Bryde Street, East Kilbride Regional takeaway of the year: Scotland Diamond Inn – Dumbarton Road, Glasgow The Red Tiffin Inn – Duke Street, Glasgow A Touch of Spice – Russell Street, Coatbridge Real Spice – South Carbrain Road, Cumbernauld READ NEXT: Popular bakery chain could take over vacant shop if plans are approved The ARTA ceremony will take place at the London Hilton on Park Lane on Monday, October 6. It will be hosted by Samantha Simmonds, a BBC journalist and broadcaster, and Paul Martin, a magician. Mohammed Munim, Founder Member and CEO of ARTA, said: 'Asian restaurants and takeaways have long played a vital role in the UK's economy and culture. 'Their contribution through job creation, community impact, and culinary excellence deserves to be recognised. 'Especially in today's challenging climate, ARTA is proud to champion their achievements and support their continued success. 'Every nominee is a testament to the industry's resilience, and we look forward to celebrating them on October 6.'
Time of India
29-07-2025
- Business
- Time of India
Taking the route of smaller QSR outlets for rapid growth
Advt Advt By , ETHospitalityWorld Join the community of 2M+ industry professionals. Subscribe to Newsletter to get latest insights & analysis in your inbox. All about ETHospitalityWorld industry right on your smartphone! Download the ETHospitalityWorld App and get the Realtime updates and Save your favourite articles. Established in 2019, Kokum, a Malwani and Konkani coastal cuisine restaurant in Vasai was Acapella Hospitality 's maiden venture. However, Lil Gamby , a QSR delivery-only Pizza brand , which it started post-pandemic, became its flagship brand over a period of time, expanding into different formats in Mumbai and its about Lil Gamby and the vision he had for the brand's growth, Shaan Gidwani , founder and managing director, Acapella Hospitality spoke to ET HospitalityWorld was during the second wave of the pandemic that restaurant operations in the city had come to a standstill and Gidwani took the decision to reuse their existing kitchen infrastructure at what was Cafe Panama, to launch a delivery-only pizza brand.'The most practical option for us (given that dining out was not allowed) was to use the same infrastructure, the same SKUs and the same manpower to launch a delivery-only pizza brand,' Gidwani remembered about the genesis of what is now his most successful restaurant Lil Gamby.'There was a solid response that we got from local audiences. So that instilled our confidence and conviction in pizza as a product category, and also the way we had executed the brand within that category. In 2023 we took the leap and started our first physical store under the Lil Gamby banner—a 1000 square foot, restobar in Bandra. We just felt in order to do justice to the Lil Gamby brand and unpack all the potential within that product, we needed a physical location,' he added about the brand's new outlet also allowed them to bring new elements—a beer focussed offering, extended menu, burgers, pastas and decadent desserts as well as an ice cream truck concept—a lot of which came from Gidwani's own anecdotal experiences during his Bandra outlet was a bit of an experiment, Gidwani confessed, but the response they got helped cement their conviction in the path forward for Lil Gamby was to set up smaller format QSR stores, which would be the biggest driver for the brand's growth, he felt."We've already begun that process. We have seven outlets today, including our flagship store in Lower Parel which is now a larger than life flagship for the brand from where a lot of experimental marketing, a lot of engaging activities can be done," he two restobars in Khar and Lower Parel, the brand's other outlets were all in the QSR format, he said, adding that they had stores coming up in Malad, Vashi and Kharghar."If I put everything together, include some of the other brands (the company also owns and operates Kokum and their pan Asian brand Hungry Buddha), we're at about 10 outlets today at a company level with around one to two new stores being added every month," he said about the current company will continue to focus on Mumbai till the end of the current financial year because Gidwani felt that there was enough ground left to cover.'Market research is something that is ongoing and we are looking at Delhi NCR, Bengaluru, Pune, Gujarat, Hyderabad as well,' he his aim to ultimately be a $100 million company, the first milestone would be to grow to 20 stores, which he is confident of reaching by the end of this financial were still uncomfortable to go for the franchise path while expanding their reach, though Gidwani confessed once his brands have been firmly established, the franchising model would be an option as well, but only post 100 company-owned, company-operated yes, next financial year was also when Gidwani planned to look for funding, a process that he has already begun but didn't want to speak about currently.
Arab News
04-07-2025
- Entertainment
- Arab News
Recipes for Success: Dubai's Dragonfly Head Chef Biman Rai talks clarity and craftsmanship
DUBAI: For Sri Lankan chef Biman Rai, the kitchen has always been more than a workplace — it's where memory, culture, and tradition come together. In his childhood home, he says, food was 'both ritual and a form of storytelling.' His earliest inspiration came from his grandmother, whose sunrise spice-grinding sessions laid the foundation for his culinary career. Inspired by the women in his family, Rai set out to become a professional cook. He has worked in kitchens across the Middle East, and says he was particularly influenced by Japanese and pan-Asian cuisines. 'The respect for detail, for balance… it aligned perfectly with how I saw the world,' Rai tells Arab News. Now, as head chef at pan-Asian restaurant Dragonfly in Dubai, Rai is bringing that vision to life. 'What makes us unique isn't just the food, it's the feeling. We honor the spirit of Japanese and pan-Asian cuisine while giving it a bold, modern twist,' he says. 'There's finesse, but also a quiet rebellion in the flavors and plating. It's about creating impact through precision and personality.' When you started out professionally, what was the most common mistake you made? Trying to do too much. I believed more was more — more components, more garnishes, more flair. I've learned that restraint is power. Now, I focus on clarity and intention in every dish. What's your top tip for amateur chefs at home? Taste as you go — and trust your palate. Recipes are guides, but your instinct is the real compass. Also, don't underestimate the power of acid. A squeeze of citrus can bring a dish to life. What one ingredient can instantly improve any dish — and why? Yuzu. It's electric. Just a few drops can brighten a dish, elevate aroma, and add that perfect high note without overpowering the core flavors. It's subtle, but transformative. When you dine out, do you find yourself critiquing the food? It's second nature, yes. But not in a negative way; I pay attention. What's the most common issue you notice? Lack of harmony — flavors fighting each other instead of working together. Also, when the service doesn't match the ambition of the kitchen, the experience falls flat. Great dining is holistic. What's your favorite cuisine to eat? Italian and Japanese. They both celebrate ingredients, not just technique. A perfect bowl of ramen or a plate of cacio e pepe — both are about balance, soul, and simplicity done well. What's your go-to 20-minute meal to cook at home? A miso-marinated salmon with steamed rice and quick-pickled cucumbers. It's comforting, fast, and packed with umami. Plus, it gives you that sense of a complete meal without needing much time or effort. What customer request most annoys you? When guests try to reinvent the dish at the table with endless modifications. I fully respect dietary needs, but there's a difference between adjusting and redesigning. Every dish is built to tell a story; the best experience comes when you trust that process. What's your favorite dish to cook? Nigiri sushi. It's pure craftsmanship. You're working with just a few elements — rice, fish, soy, wasabi — but every detail matters. It's the kind of dish that keeps you humble and sharp, no matter how long you've been cooking. What's the hardest dish to perfect? Ramen. It's deceptively hard. The broth alone is a science — depth, clarity, timing. Then you have the noodles, the toppings, the balance of fat and acid. One small misstep and the entire bowl is off. What kind of head chef are you? Strict? Calm? Loud? Calm, always. Precision doesn't require shouting. I lead by consistency, clarity, and presence. I believe a composed kitchen is a creative kitchen. My team knows I expect high standards, but also that I support them fully in achieving it. RECIPE: Assorted vegetable stir-fry noodle INGREDIENTS Any long noodle 100g Olive oil 15ml Finely chopped garlic 5g Black pepper powder 1g Thinly-sliced mix vegetables 60-70g Tonaktsu sauce 20g Light soy sauce 40g INSTRUCTIONS Boil water in a pot and cook 100g of any child noodle until just done (follow package instructions for time. Drain and rinse with cold water to stop cooking. Set aside with a drizzle of oil to prevent sticking. Stir-fry the vegetables: Heat 15ml olive oil in a wok or large saute pan over medium-high heat. Add 5g finely chopped garlic and sauté until fragrant (about 15–20 seconds). Add white onion julienne and stir for 1 minute until slightly soft. Add 60–70g of mixed vegetables (can include carrots, bell peppers, cabbage, zucchini, broccoli, etc. whatever available Stir-fry for 2–3 minutes until vegetables are cooked but still crisp. Season and Combine Add 1g black pepper powder and toss to coat. Add cooked noodles to the pan and stir well. Add Sauce and Finish Pour in the noodle sauce mixture: and add 20g Tonkatsu sauce 40g Light soy sauce Toss everything together over high heat until noodles are fully coated and heated through (1–2 minutes). Adjust seasoning if needed.
Metro
30-06-2025
- Entertainment
- Metro
Katie Price slams claims she's being ‘pimped out' by friend in Dubai
Katie Price has laughed off claims she's being 'pimped out' by an untrustworthy pal while in Dubai. The former glamour model turned OnlyFans creator, 47, took to her Instagram Stories on Sunday to set the record straight following spurious online rumours. Talking to camera from the back of a car, wearing giant square-framed black sunglasses, Katie began: 'I'm only addressing this because it is a topic at the moment – the site Tattle. 'I've been told that they're saying I'm out in Dubai with Louisa and she's pimping me out and she's not even my friend.' Mum-of-five Katie then went on to argue that users of the online gossip forum 'don't actually know me very well'. 'I've known Louisa nearly 20 years,' she continued. 'We used to ride together, and you can google it, we did everything together – she even had her horse at mine. And so she's moved to Dubai so I've come to see her. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video 'And no, you won't find Louisa 'cos she's very private, not on social media. She doesn't need to be on social media, like a lot of people on social media just for no reason really.' The reality TV star then added, 'She actually is a Monaco princess. So, there you go!' and laughs could be heard in the background before a woman's voice said: 'Thanks Kate.' Katie has been sharing her time in Dubai on Snapchat too, revealing that she jetted out on Wednesday to take part in a photoshoot and spend time with Louisa who she 'hasn't seen for years' after they previously used to go horse riding together 'all the time'. Later on Sunday, she posted pictures from dinner out at a pan Asian restaurant at the Dubai Marina for which she wore a white cut-out dress and diamante earrings. Dubai has recently been at the heart of some dark claims around so-called Porta Potty parties, events where female social influencers are taken to and then paid huge sums to be subjected to extreme and degrading abuse. Meanwhile, Tattle Life – which first appeared on the internet in 2018 as a website for people to 'fairly' criticise celebrities – has been in the news recently after its creator was unmasked as plant-based recipe influencer Sebastian Bond, known as Bastian Durward of Nest & Glow. Irish couple Neil and Donna Sands discovered the 43-year-old's identity after suing the website for hosting defamatory commentary about them. Last week Katie took to Instagram with a post to celebrate her daughter Princess as she turned 18, although she jumped the gun slightly by going two days early – a mistake she then acknowledged after replacing the post. The TV personality is also the mother of Harvey, 23, Junior, 20, Jett, 11, and Bunny, 10. More Trending Princess – who Katie shares with ex-husband Peter Andre after they met while appearing on I'm A Celebrity… Get Me Out of Here – has indicated her intention of following in her mother's footsteps, previously sharing her ambition of becoming a millionaire before she turns 20. She's already scored brand deals with the likes of Superdrug and PrettyLittleThing, and is also launching her own jewellery line. It was announced earlier this year that she will be headlining her own ITV show, which follows her journey into the public eye. While Katie is not expected to appear in the show, dad Peter and brother Junior will cameo, along with Peter's wife, Emily. Got a story? If you've got a celebrity story, video or pictures get in touch with the entertainment team by emailing us celebtips@ calling 020 3615 2145 or by visiting our Submit Stuff page – we'd love to hear from you. MORE: The best Dubai alternatives including one city with flights for just £25 MORE: British man 'devastated' after being kicked out of Dubai for face tattoos MORE: Is it safe to travel to Dubai right now? Latest Foreign Office tourist advice after US strikes Iran
