A well-established Bolton curry house has celebrated a 'proud moment' after being honoured with a national award.

The Royal Balti House, on Market Street in Farnworth was one of a host of winners at this year’s Asian Restaurant Awards, held at the Hilton Hotel at Manchester Piccadilly.

They were recognised as the best takeaway of the year by sponsors Just Eat.

Manager Atikur Sabur said: “It certainly is a proud moment, we’re a small business but we’ve being a long standing one for about 35 years.”

He added: “When we went into lockdown, that was difficult for a lot of people and now we know that with the recent price increases things have been hard for a lot of people as well.

The Bolton News: The Royal Balti House on Market Street, FarnworthThe Royal Balti House on Market Street, Farnworth (Image: Newsquest)

“In some ways eating out has become more of a luxury but that’s why having that support from customers is really important.”

The Royal Balti House, long a firm favourite for Bolton restaurant goers, has already been honoured in the recent past having been recognised as the best restaurant in the North West in the English Curry Awards 2022.

It was also a finalist in the best chef category that same year and has played host to stars including Bolton born Paddy McGuinness and TV chef Ainsley Harriot who visited in 2017 and 2022.

At the start of this year The Royal Balti House was chosen as a finalist for the National Curry Awards 2023.

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Now Mr Sabur also said he was glad to see the different sides of the Royal Balti House being recognised for their achievements.

He said: “Our main core of the business is the restaurant side so for the takeaway side this is a chance to show what we have available there as well.”

 The award ceremony was hosted by BBC News’ Samantha Simonds, with awards presented by Altrincham and Sale West MP Graham Brady.

Addressing the audience of more than 500, Asian Catering Federation chairman Yawar Khan praised the curry house owners and managers’ responses to recent changes in the industry by adapting to "fresh culinary ideas" and hailed their "willingness to embrace the more discerning needs of the public."