The culinary world recently lost a true pioneer with the passing of Shabir Hussain, the man behind the highly successful Akbar’s chain of restaurants. At just 56 years old, Hussain left behind an extraordinary legacy, having not only revolutionized the curry restaurant business but also inventing one of the most iconic restaurant concepts—the ‘hanging naan.’ His vision, passion, and creativity will be remembered for years to come, not only by his patrons but also by those within the restaurant industry.
A Humble Beginning in Bradford
Shabir Hussain founded Akbar’s restaurant in 1995 in Bradford, an area known for its diverse culinary scene, particularly within the South Asian community. What started as a single establishment in a bustling neighborhood soon blossomed into a major chain with locations in cities like Leeds, Sheffield, Manchester, Newcastle, Glasgow, and Birmingham. Hussain’s ability to provide authentic curry dishes combined with an innovative dining experience made Akbar’s a must-visit destination for food lovers across the UK.
The Invention of the ‘Hanging Naan’
One of the many innovative ideas Hussain brought to the industry was the invention of the ‘hanging naan’—a vertical metal stand with hooks designed to hold oversized naan breads. In an interview with the CEO Club podcast, Hussain shared the story behind this invention. While visiting Birmingham, he noticed large naan breads that couldn’t fit comfortably on the traditional table setting.
Hussain wanted to serve these large naans without compromising on space or reducing the number of tables in his restaurant. He approached a metal worker friend with the concept of a sturdy base and a hook system, initially on one side, which evolved into hooks on both sides to accommodate two naans. Though born out of practicality, the ‘naan tree’ soon became a restaurant craze. Customers began flocking to Akbar’s just to see—and taste—this unique presentation. Hussain’s biggest regret, he confessed, was not patenting his creation when he had the chance.
A Lasting Impact on the Curry Industry
Beyond his inventions, Hussain’s influence on the curry industry cannot be overstated. He was known for finding innovative ways to present traditional South Asian food, not only to the non-Asian community but also within the Asian community itself. His bold approach to the restaurant business, including the theatricality of the ‘hanging naan,’ set Akbar’s apart from competitors and earned the restaurant chain a cult following.
Fatima Patel, editor of the Asian Standard and a longtime friend, noted that Hussain revolutionized the curry industry with his larger-than-life personality and vision. She recalled how his generous spirit and entrepreneurial genius allowed him to elevate the dining experience and turn Akbar’s into a household name. His knack for blending marketing with quality cuisine was unparalleled.
A Tribute to a Culinary Visionary
Following the news of his passing, Akbar’s announced the temporary closure of all its restaurants to mourn his death. In a heartfelt social media post, the chain expressed its sorrow and urged patrons to keep Hussain in their prayers. They will reopen on Friday at 17:00 BST, marking the end of a two-day closure to honor the man who changed the way people experience curry dining.
The restaurant industry, particularly within the South Asian food scene, owes a great deal to Shabir Hussain’s contributions. His ability to merge culinary tradition with business innovation made him a true legend. May his soul rest in peace, and may his legacy continue to inspire future generations of restaurateurs.
