Indian restaurant enters naan bread into traditional cake baking competition
VICTORIA sponges, chocolate cakes, scones and naan breads are helping to raise funds for Bolton Hospice.
Leena Tandoori put its own twist on Bolton Hospice’s Bake-a-thon by cooking naan breads for the charity.
The restaurant, in Bradshawgate, invited community chef, Afruj Choudhury, to make the speciality breads.
Mr Choudhury, aged 43, from Oldham, runs Stirring Flavours Cooking School cooking school in Bury.
He said: “The bake-a-thon was excellent, I really enjoyed it — the Bolton people are very welcoming.
“My main aim is to bring cooking home — food is all about life, not just what you see on TV.
“I’m trying to make it more real life, more healthy and more enjoyable.
“Food brings everyone together — when someone welcomes you and enjoys your food, it’s the best feeling.”
As well as bringing new ideas to the table, Mr Choudhury was happy to help Bolton Hospice, which he says has done valuable work throughout the town.
He said: “I saw an advert for the bake-a-thon about a month ago.
“The hospice is one of my previous clients, so I was happy to take part in a good cause.”
Leena Tandoori plans to do fundraising events for Bolton Hospice next year, according to manager Muhammad Ali.
The 40-year-old said: “We’d like to thank Mr Choudhury, who went out of his way to help us. He’s a very skilled chef, and his naan breads were absolutely delicious.”
Bolton Hospice community fundraiser, Stephanie Lacaille, also there to sample Mr Choudhury’s cooking.
She said: “We’d like to thank Abdul for opening up his kitchen and Chef Afruj for making the jumbo naans, which were delicious! The Indian cuisine aspect is fantastic and we hope local people will feel inspired to sign up to hold their own Bake-a-thon.”
To register for the Bake-a-thon or find out more information, contact Stephanie on 01204 663 065 or email email@example.com.
A few clues to making perfect bread
MR Choudhury revealed how to make his amazing recipe — most of it, at least.
He said: “You get some skimmed milk and self-raising flour, mix them into a dough and leave them in the fridge to raise in a covered container for a couple of hours.
“Take the dough out and leave it out for half an hour, before turning it until it’s the size of a tennis ball.
“You then roll it with a pin and slap it on your hand.”
Mr Choudhury would not reveal the rest of the preparation process, saying he would save that for his masterclass.
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