Muraliraj Narashimaraj wins the UK industry's prestigious prize of the South Asian Chef Competition (SACC) 2011.

Muraliraj is  the Head Chef at the Lasan Eatery in Birmingham, and part of the renowned award winning Lasan Group. He is a lifelong member of the South Indian Culinary Association. Muraliraj describes himself as a Chef with a passion for food together with a strong kitchen background and extensive experience working in high profile establishments throughout Southern India and in particular Chennai City.

The winner of the competition was awarded the coveted title of South Asian Chef of the Year 2011 and wins a majestic and unique prize comprising of 7 days at the world famous Taj Mahal Palace Hotel in Mumbai India for 2 people working with globally renowned Chef Hemant Oberoi, £1,000 cash, includes 2 return flight tickets  courtesy of Kingfisher Airlines also one years free Membership of the Craft Guild of Chefs and the SACC Gold Medal 2011

Now in its 7th year,, the national finals of the South Asian Chef Competition 2011  saw 8 finalists from across the regions compete and cook off for the hotly contested first prize. The competition was held at Leeds City College under the watchful eyes of respected industry judges Andrew Green, Shyam Patiar and Stephen Gomes.

The South Asian Chef Competition (SACC), setup by Mohammed Aslam MBE, Aagrah's Managing Director and Executive Chef, is spearheaded by the Aagrah Group of Restaurants, UK's largest chain of Kashmiri restaurants, supported by Kingfisher, LWC, Cobra and Barclays.  The challenge called for competitors to produce among others a healthy option dish and an innovative dish. All the dishes had to be creative and adventurous, with chefs using their own original recipes to win the title.

The chefs were recognised for their culinary skills throughout the industry.  SACC 2nd Place went to Ankur Baria from the Turtle Bay Caribbean Restaurant in Milton Keynes and 3rd place went to Tina Ditchfield  of Coleg Llandrillo, the International Centre of Excellence in Culinary Arts for Wales, each receiving trophies and prize cheques for £500 and £250 respectively.

The competition also awarded two special prizes, for Innovative and Healthy dishes.  The Healthy Award  went to Amardeep Singh Anand , quarter finalist in the BBC Professional Master Chef competition 2010  and is currently based at the Endimaj Restaurant, Leicester. The Innovative Award SACC 2011 went to Santhosh Kumar Parmeswaran Nair of the  Mint and Mustard Group based in Cardiff. Both these special awards were sponsored by the leading law firm DLA Piper, Leeds.

The competition aims to encourage chefs to be creative and adventurous with their own recipes. It is open to professional chefs who are able to produce South Asian Cuisine from all culinary and cultural backgrounds currently working in restaurants, hotels and for food manufacturers.

The high-profile SACC awards recognise outstanding achievement in all areas of culinary skills. It also helps to raise the profile of the chefs and restaurants participating, and brings highly skilled chefs and the establishments they represent to the attention of UK's leading businesses attending the awards ceremony. The lucky winners were awarded their trophies at the glittering Aagrah Annual Charity Business Dinner 2011 held at the Aagrah Midpoint Suite on October 24th.

©2011