The owner of an award-winning Suffolk restaurant has launched a new book describing his experiences of running a restaurant and the lived experience of the Bangladeshi community. 

Ziaur Choudhrey, who runs MONTAZ in Old Station Road, Newmarket with business partner Golam Mobin, has written ‘Going For An Indian?’ which reflects on the question often asked between the 1970s and 90s, often without considering the deeper meaning. 

The word ‘restaurant’ was rarely used in the question, while many of the establishments referred to as ‘Indian’ restaurants were actually run by representatives of the Bangladeshi community. 

A foreword written by Daniel Clifford said: “Ziaur Choudhrey, co-owner of the multi-award winning MONTAZ restaurant, reflects both on his cultural heritage and the lived experience of the Bangladeshi community in this absorbing book. 

“Part social history, part remarkable recipe book, it is a captivating read.” 

His restaurant received the Business of the Year award for Catering in 2019 in recognition of its reputation for high-quality food and fresh local produce, offering new and innovative Indian cuisine.

The restaurant has also received a British Curry Award.

In October, Mr Choudhrey told the EADT about the difference receiving the recognition had made for his business. 

He said: “Suffolk generally in terms of restaurants does not get much recognition so the Suffolk business award helps us locally to be recognised and it is obviously a great achievement for us.” 

He described the ‘rollercoaster ride’ the restaurant had been on since receiving the award as the Covid-19 pandemic struck soon afterwards, resulting in lockdowns that affected trade. 

He added the hospitality industry was facing rising energy and raw food costs linked to the Russian invasion of Ukraine earlier this year, although Mr Choudhrey said MONTAZ had received a lot of support locally which was helping the business to weather the storm. 

“It is still a huge struggle for a lot of businesses because a lot of businesses went into debt and that debt is now being recuperated but the prices have doubled or tripled in terms of raw goods and energy so it is a horrible time to be in the hospitality industry.”