The New Nation - Internet Edition

BUSINESS REPORT

Edinburgh restaurateur and hotelier Tommy Miah has hit on an effective and money-saving way to use a long-established healthy, energy-giving, drink used throughout his Bangladesh homeland and other countries in the sub-continent.

Rooh Afza syrup, created in Delhi in 1906 from a variety of natural ingredients, is now made by separate companies in Bangladesh, India, and Pakistan, where it is a must-have standby product for millions. It can also be found in the kitchens of virtually every Bangladeshi, Indian or Pakistani household in Britain.

It is particularly in demand during Ramadan, as its energy-giving properties give an immediate boost when used to break the daily fast.

The Hamdard (Companion in Pain) Trust the sole producer whose profits are devoted to charitable and community projects faced Tommy Miah with challenge to devise ways of using Rooh Afza other than just as a drink.

His long experience in the restaurant trade led straight to cookery. The result is a new cookbook of some 250 recipes, covering every state of a meal from a pre-dinner drink to a refreshing final cup of tea, all of them using the syrup as an ingredient.

"It's quite simple," Tommy says, "Our ethnic cuisine draws heavily on recipes involving sugars and spices and Rooh Afza just replaces or supplements them. It simplifies cooking in many way-it's easier to blend in a liquid than a spoonful of sugar or spice and it speeds up preparation and makes a subtle difference to the taste. It's particularly useful in Chicken Tikka Masala-Britain's top favourite dish, invented by British Bangladeshis, even outselling fish and chips," he said. "You don't need to add any colouring!"

Tommy put his ideas to the test with a full meal for a small group of media friends at his Raj Restaurant.

Every item, ranging from a welcoming Lessi drink, through kebabs, shashlik, lamb and chicken curries, to banana fritters and masala tea, used Rooh Afza as an ingredient. The group was unnimous in proclaiming the results a success.

The new bi-lingual recipe book will be launched in Dhaka at Tommy Miah's huge International Festival at the end of November.