The curry crisis: Immigration Policy

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It’s a cold, rainy day in Bradford and the balti restaurants and fast food outlets offering “desi” [Asian] milkshakes, have yet to fill up. But close by, the industrial kitchen of the International Food Academy is already buzzing with activity. Angelo Towse, 33, is frowning in concentration as he carefully folds, and stuffs, samosas. By the stainless steel sinks, former bricklayer Joel Stafford, 26, is patting mince on to skewers for kebabs while Awais Mumtaz, 20, whose father owns Mumtaz, one of Bradford’s best-known restaurants, is learning to make a stuffing and roast potatoes. It may not quite equal the heat and noise of an Indian restaurant, but kitchens like this could be the future of the British curry industry.

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