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The products
are being made in the restaurant's onsite, custom-built production
unit with its state of the art facilities. Dipna Anand said
"Diners have been enjoying the authentic dips so much they
frequently ask for samples of pickles and chutneys to take home. No
one else makes authentic pickles like us. Supermarket versions at
present have no comparison and the fact that we make them all
ourselves, ensures their special taste and flavour with all spices
freshly ground on the premises."
Varieties
include Tamarind Chutney, Mint Chutney, Chilli and Carrot Pickle,
Lime Pickle and Mango Pickle, all with absolutely no artificial
additives or colouring. The pickles will be presented in black and
orange labels mirroring the vibrant colour theme of the restaurant.
The name
Brilliant was thought of by Bishen Dass Anand who started a 200
seater restaurant in Kenya in 1957. He was a masterchef offering
Punjabi food with a Kenyan twist. Bishen Dass Anand passed away in
1970 but his four sons kept the restaurant and its accompanying
nightclub alive until 1973 when political unrest caused them to leave Kenya.
Kewal and
brother Gulu Anand partnered to open a 36 seater restaurant in
Southall keeping the name Brilliant alive so that today they have a
250 seater multi-award-winning establishment.
Brilliant
Restaurant 72-76 Western Road Southall Middlesex UB2 5DZ
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