Rogan Josh to go.... to Australia
PUBLISHED: 14:10 12 October 2012
I hope the England cricket team had a microwave to heat the curry they ordered from Gravesend... to Australia. For the record, they chose biryani lamb rogan josh – but this is no ordinary curry.
For chef Rob Abdul, who owns Café Taj in Gravesend’s Parrock Street, is in demand and his food has been devoured by curry fans the world over.
Born into a family of restaurateurs, cooking was always going to be his calling.
“It started off from my grandfather, then my mother and father, and now my brothers and me are in the industry. Cooking has always been in my family,” he says.
Born in Birmingham with his family originating from Bangladesh, his craft is particular to the heritage passed on to him.
“Our cooking is different because these are family recipes handed down for generations.”
His specials include three duck dishes, as well as meat, fish and vegetables.
“I’m always inventing new dishes. I go to Pakistan, to Bangladesh, and to India, to discover new flavours and bring them back here,” says Rob.
These creations have sparked interest from sports people, celebrities and tourists from America to Australia.
In 2006, Rob received a phone call from Germany placing an order for dance band Opposite Worlds.
The call from the England cricket team came during the Ashes in 2007. The food was scooped into 40 large containers and transported on a British Airways flight, all at a cost of £9,000.
He has also catered for celebrities such as Lee Ryan from pop band Blue and various Bollywood stars.
Recently Rob had a brainwave – as well as producing the food, he could also deliver it.
He now has in his possession an old fighter jet that he is spending thousands on repairing it.
The next stage is learning to fly and once he has his licence he plans to fly his meals around, not quite the world, but England.
The plane, currently stored at Manston Airport, will also be used at events such as air shows to promote his business and give children the chance to sit inside.
For now, his calendar is full for the rest of the year as he continues to cook up culinary success.
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