Only the best is good enough.
It’s a motto that has carried Rhiwbina’s Gateway of India to many successes over the last 28 years. And for owner Moslaur Rahman, only the best will do.
“I believe in honesty and integrity and these are the foundations of our success. Our brand is the most valuable thing we own, customer service is our way of life, and our doors are always open. We bring you the true flavour of Bangladesh to you every day.”
And to prove his point, Moslaur has recently hired Master Chef Rozario from Dhaka’s esteemed 5 star Intercontinental Hotel – the best in Bangladesh.
“I’ve invested heavily in getting Rozario here. Everything about our award-winning takeaway is backed up with distinction and passion – from the highest quality ingredients through to the personable and friendly service in store.
“It’s this that makes the difference here at the Gateway of India,” says owner Moslaur. “From the highest quality premium meat to the finest onions we can find, we only ever buy the very best ingredients. We tread our own path with our famous blast-chilled, heat-at-home philosophy which we believe gives you a fresher, more nutritious taste and greater convenience around busy lives,” he says. “We also offer frozen options, which have a shelf-life of three months.”
The takeaway, which opened in 1995, is a firm favourite for Rhiwbina residents and beyond.
“From the bottom of my heart, it’s been an absolute honour to serve the local community for the last 28 years,” says Moslaur. “I feel humbled to have seen and known so many customers over the years. It’s great to know that the Gateway of India plays a special part in people’s lives, whether we are providing a family meal or catering for bigger functions.”
The food forms the cornerstone of the Gateway’s continued success and Moslaur is passionate about its preparation, its creation and its delivery.
“We go to great lengths to look after your health. From premium fresh Welsh lamb to farm assured British grade A chicken breast only, every ingredient meets our exceptional standards.
“Each recipe is perfected using traditional methods and closely guarded, family recipes developed over decades. Locking in the nutrition giving a fresher flavour – just order at your leisure and swiftly heat it up in the oven, microwave or hob when you’re ready to eat.”
The Gateway is also bringing back the true flavour of Bangladesh by reintroducing the popular Weekend Specials. And if that wasn’t enough, they have also started cookery lessons where you can learn first-hand from their professional chefs.
“If you’re passing and our lights are on, pop in for some food. We’ve got plenty of food freshly prepared for you so it’s simply a case of Grab and Go! Our chefs create the dishes daily and each meal comes in a container that can be frozen, microwaved or even popped in the oven. The eco-friendly containers are made from sugar cane and are biodegradable.
“We feel a great sense of pride about the way that the people of the community feel about our takeaway. We would also like to thank the community for all their support during the pandemic. We also want to reassure you that despite the continuing rise in production costs, we’re not passing these on to our customers.
“It goes back to the saying that only the best is good enough and we like to think that Rhiwbina is well deserving of a place like the Gateway of India.”
This is a sponsored post