Victory is on the menu for this hard-working chef
- Credit: Archant
A chef who has dedicated more than two decades of his life to cooking Bangladeshi and Indian food has received a prestigious award for his skills in the kitchen.
Kalam Miah, head chef of the Bombay Spice Bangladeshi and Indian Takeaway on St Augustine's Street, Norwich, has been named chef of the year for Norfolk and Suffolk in a national competition organised by the Bangladesh Catering Association (BCA).
Mr Miah, 47, of Hellesdon, competed against 30 other chefs in a competition held at Northampton College on October 29, and last Sunday he discovered that he had been victorious.
He said: 'I'm absolutely over the moon. To win this award is wonderful and it was a great honour to represent Norfolk, Suffolk and Bangladesh.
'I try my best to make good food all the time. It takes a lot of hard work and effort and this award proves that it has all been worth it.'
Mr Miah moved to Norfolk from Sylet in Bangladesh in 1982, and has been working as a chef in various takeaways across the region since 1988. Prior to opening Bombay Spice he worked as a chef at curry houses on Waterloo Road, Norwich and Aylsham Road, Mile Cross.
He learned to cook from his father in Bangladesh, and has since passed his expertise down to his own three children.
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He said: 'Cooking is a tradition in my family, it's something my father did and I have learned from him.
'I love cooking. It is like a hobby to me, only I'm lucky enough to do it as a job too.'
His son Imran, 21, said: 'My father has worked extremely hard over the years; I'm so proud that he was able to win the award.
'He works non-stop, seven days a week, perfecting his recipes, so he should be very proud.'
Mr Miah, whose speciality dishes include tikka masala and jalfrezi, claimed the prize by cooking a special curry dish, which was judged to be the best in Norfolk and Suffolk. He discovered he had won at a ceremony held in London on November 22.
He added: 'I couldn't possibly reveal he recipe I cooked for the competition; it's top secret.'
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