A RESTAURANT is celebrating after winning a top Trip Advisor Award two on the bounce.

The Kebabish Original, based on Whalley New Road, Blackburn has also undergone an extensive re-design recently.

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Arif Amin has steered the restaurant since 2008 alongside his business partner Zafar Iqbal with distinct verve. “We have a good relationship with our customers. The restaurant is an amalgamation of good ingredients and trust. Ultimately that’s our competitive advantage.

“We won the Trip Advisor Award in 2014 and for 2015. As a result we have seen a huge increase in customers, particularly at lunch time.”

The restaurant undoubtedly resonates with locals and the newer, discerning customer as they produce authentic food made on the spot, served by friendly staff.

Kebabish now boasts a brand new visage that was completed during the month of Ramadan. Arif said: “We are the only branch of Kebabish who close during the month of Ramadan. My business partner Zafar Iqbal and I chose this opportunity to revamp the restaurant.

“We approached Bibi Interiors who are renowned interior designers and asked them to undertake the project.

“Despite their reservations about the time frame, they succumbed.

“A project that should have taken four months was completed in one.

The revamped look includes bigger booths, more seating, vibrant colours, internet access and an additional kitchen upstairs.

Arif added, “I love the whole new look with the ash wood and oak finish – but the lighting is my favourite feature. We have a more intimate setting upstairs which is perfect for business meetings.

“It makes my day when a customer expresses their appreciation of the new look.

Pleased with the increase in business, Arif admits this achievement could not be attained without his invaluable team. “The staff at Kebabish are one big family. They are brilliant. I don’t like to refer to them as ‘staff.’ They are all family. We have had people working here for over 12 years.”

“We are very much a community restaurant with a family environment which is reflected in the team.”

“When we opened the day after Eid, the first four tables were filled with regulars. They joked that they were having withdrawal symptoms and were salivating at the thought of us opening after Eid!

“Running a thriving business means not being predictable or generic. We want a sense of exuberance for our customers, so we are introducing a new menu at the end of September.

“We’re looking forward to launching that.”