Thame Out The complimentary magazine for the Thame area
The Chef’s special
He’s done it again! Radhuni Restaurant Head Chef, Shumon Uddin has been voted National Chef of the Year at the Asian Restaurant & Takeaway (ARTA) 2019 Awards. This follows his 2017 Chef of the Year Award by Curry Life Magazine. No wonder he curries favour with Radhuni diners.
The Radhuni Restaurant situated in Church Street, Princess Risborough has a long held reputation for fine Indian cuisine. Shumon’s award has enhanced this reputation further.
35-year-old Shumon collected his coveted award recently during a gala event at the Park Plaza Hotel in Westminster, London.
The Radhuni Restaurant opened in 2007 and Shumon has worked at the restaurant from day one.
“We’re all delighted for Shumon,” says Akthoraz Miah, owner of Radhuni. “He is a
fantastic chef who consistently produces the most excellent food. It is truly an honour to be recognised as National Chef of the Year,” he adds.
Miah has just heard that Radhuni has just been shortlisted for the prestigious BrItish Curry Awards (BCA) 2019.
No matter how many awards his restaurant achieves, Miah isn’t one to rest on his laurels. “We are always updating and improving,” says Miah. As with the food served, they keep things fresh and interesting for their customers.
New dishes are added to the menu every few months. Dishes developed by their double award winning Head Chef. Shumon loves to create new dishes and at Radhuni he is encouraged by Miah who is keen to inspire innovation and excellence at his restaurants.
Even the highly experienced Shumon is always developing his skills and has recently been coached by a top Indian Chef who flew in from Delhi to share some of the latest ideas and techniques they are using at the best restaurants in India.
The new menu recently launched includes many newly created dishes as well as traditional Indian and Bangladeshi dishes so popular with customers. Plus a variety of house specialities and dishes gathered from all over South East Asia and a delicious new dessert selection.
New dishes include starters like Crispy Kale Chaat – Layers of crispy kale, spiced chickpeas sweetened yogurt and promegranate. Or Beetroot Tikki – Deep fried spiced beetroot with lentil ginger and served with apple chutney.
New main courses include Chatinadu – A spicy chatinadu (South Indian), combine ground coconut, curry leaves, fennel and sesame seeds.
Punjabi Lazeez – Chicken or Lambs in creamy butter & tomato sauce with ginger and crushed fenugreek leaves.
Peshwari Lamb Chops – Local artisan best blend of lamb rack and cooked in exotic spicy and creamy sauce.
A vitally important feature of the Radhuni menu is the comprehensive guide for people with allergies. Miah is also keen to stress how fresh the food is at Radhuni. All meat, vegetables and ingredients are sourced locally through their locally based supplier, Artisan.
Food preparation takes place in the afternoon and is then cooked to order in the evening. All in Radhuni’s well-equipped, modern kitchens and special tandoori oven that cooks at a very high temperature.
Miah organises regular training and staff development as they strive to keep improving in all areas. It’s a big restaurant employing five full-time front of house staff and six full-time kitchen staff plus additional part-timers at peak times. Service is friendly, attentive and efficient, even at busy times. Miah himself walks through the restaurant talking to diners, ensuring everyone is having a good time.
A great dining experience goes beyond the food at Radhuni Restaurant.
This ancient building, (a fascinating fusion of English whitewashed walls and original beams coupled with Indian style decorative elements) is already looking forward to next year.
2020 will see events such as ‘An Evening of old Delhi Feasting’. These are special one-off evenings that feature specially invited guest Chefs. Look out for occasional music nights and special evenings for occasions such as Christmas, New Year’s Eve and Valentine’s Night.
This year, set price Christmas party menus range from £20 to £30 per person and are available for friends, families and businesses who would like to celebrate the festive season at Radhuni’s.
There is a special New Year’s Eve dinner with glass of bubbly and an Elvis tribute for entertainment at £55 per head. This is from 8.30pm. There is an earlier sitting without music from 6-8.30pm.
Radhuni is open seven days a week, from 6-11pm Monday to Saturday and from 6pm to 10pm on Sundays. They deliver takeaway orders over £20 free, within a five mile radius. They also do gift vouchers and have discounts and benefits for Radhuni Spice Club members.
Radhuni. A restaurant serving the finest Indian cuisine. Just ask the Chef.
You can read more articles like this one in the latest edition of Thame Out.
