Taste Asia Magazine Interview with Shah F. Athar

Every issue of Taste Asia begins with food, but it is rarely only about what is on the plate. It is about the people behind it - the chefs, restaurateurs, creators and cultural voices whose determination, imagination and professionalism continue to shape the way Asia is experienced through food and culture.For our eighth issue, few people represent that philosophy more clearly than our cover star, Shah F. Athar.Athar’s story is not simply one of achievement. It is a story about standards. Through the UK Curry Championships, he has set out to create a competition where recognition must be earned - through live cooking, technique, flavour, discipline, hygiene, presentation and the ability to perform under pressure. His belief is refreshingly straightforward: competition should not exist merely to distribute trophies; it should challenge chefs to become better professionals.That philosophy runs throughout our extensive conversation with him. Athar speaks about the evolution of British curry, the pressures facing Asian hospitality, the importance of professional development and his determination to encourage younger chefs to see hospitality not simply as employment, but as a career filled with possibility. Perhaps one of the most important messages in this issue is also one of the simplest: great chefs never stop learning.His work also reminds us that British Asian hospitality is much bigger than restaurants alone. It touches communities, education, employment, culture and identity. Athar has taken that conversation from competition kitchens to classrooms, industry forums and Parliament. At a time when hospitality businesses are confronting rising costs, staffing pressures and changing consumer habits, voices willing to defend the sector while also demanding higher standards from within it are increasingly important.But this issue travels considerably further.In The Many Faces of Curry, we journey through India, Thailand, Malaysia and Japan to explore how one familiar word can describe remarkably different culinary traditions - from complex Indian spice blends and fragrant Thai coconut curries to Malaysian multicultural cooking and Japan’s comforting curry rice. It is a reminder that there is never just one story behind Asian food.Our Best of Taste Asia 2026 pages continue our search for dishes that deserve particular recognition. Among them are Fusion Clan’s deeply rooted Malabar Lamb Shank Biriyani, Bombay Restaurant’s imaginative Signature Sea Bass and Kasa & Kin’s beautifully executed Beef Kare-Kare - three very different dishes united by identity, craftsmanship and confident cooking.Elsewhere, we explore Asian cookbooks, restaurant reputation and media, cultural stories and wellbeing, including a reminder of the importance of regular health check-ups and preventive care.What connects all these pages is something we believe deeply at Taste Asia: excellence deserves to be recognised, but meaningful recognition must have substance behind it.That is why Shah F. Athar feels particularly appropriate for our eighth cover. His message is not simply about winning. It is about earning respect, protecting standards, accepting criticism, continuing to learn and helping the people who come after you to achieve even more.We hope you enjoy Issue 8.