Sabbir Kraim with his prize

A BRITISH Airways cabin crew leader and chef who is studying for a law degree is celebrating after scooping two honours at the national Asian Curry Awards.

Namaaste Highgate’s Sabbir Karim said his restaurant’s menu is inspired by recipes discovered in five-star hotels and street food stalls during 30 years of travelling the world with the airline.

The 56-year-old, whose first Namaaste restaurant opened in Bloomsbury more than 20 years ago, received a personal award for charity work at a ceremony in Mayfair.

Alongside flying and cooking, he runs two organisations in Bangladesh that support disadvantaged people through education and free healthcare.

Mr Karim said: “It’s been 30 years now I have been flying, all the time for BA. I have been to many parts of the world, and it still excites me – especially when I see a Delhi or a Hong Kong. My next city is New York. The flying, you could say it keeps me grounded. It gives me time to get away from busy work of being chef and into a different environment. It helps me recharge.

“When I touch down I go to five-star restaurants, but also basic minimum street food places. I speak to street vendors and speak to top chefs. It means our menu is slightly different to the typical curry house.”

Namaaste Highgate was named London’s Best Asian Restaurant at the Asian Curry Awards 2025, and Mr Karim won the Outstanding Contribution to Charity and Community Service award.

He said: “I have my own charity based in Bangladesh that helps destitute mothers and children. They are trained with life skills and educated, and help to be put back into the communities. I do fundraising for the charity and one of the trustees. The medical charity I set up in my home village in Bangladesh, that provides free medicines and free doctors’ treatment. My family foundation supports people who do not have access to basic treatment.”

Mr Karim’s family are originally from Bangladesh and his wife Aneela is from Pakistan, while he grew up eating traditional dishes from India, which he said “gives me an advantage” with his menu.

“Most Indian restaurants are run by Bangladeshis and the cooking style is different to in India,” he said.

“Some Bangladeshis will have the same base sauce, where we have chefs from India and Nepal and every dish sauce is different. There’s a cost involved in that but it’s better than having the same base sauce.”

He came to the UK in 1979 aged eight, growing up in Millbank, Pimlico, and entered the restaurant trade after leaving secondary school at 16.

He said: “I was born into a modest family in Bangladesh. I remember we would walk two miles to school and back. When we came to the UK my father worked in a factory. We would hardly see him because he was working seven days a week.”

He added: “We had all the racism and violence. I’ve seen it all. Going to school was very worry­ing. But it is so much better now, the integration and recognition and community cohesion is really great. I am very proud to be a British Bangladeshi. This is my home, and I’m proud to be home.”

Mr Karim recently began a law degree, inspired by the barristers at Doughty Street Chambers he used to serve in Bloomsbury.

Sir Keir Starmer was a regular customer.

He launched the Highgate restaurant in 2022 as the country emerged from the pandemic.

“It’s a gradual thing, the liking of the law,” he said. “I’ve just started really, but I am finding it very exciting.”

He recommends the lamb shank biriani, butter chicken and Kerala fish curry.