Anila’s Authentic Sauces

27.08.2003 / News & Mail

From the humble beginnings in an Elmbridge kitchen, one woman’s curry sauces are so successful that they are being stocked all over the borough and can even be found in the famous food hall of Fortnum & Mason.

Anila Vaghela, who lives in Walton, now runs her small catering empire from an industrial unit in Tolworth, after taking the plunge to work for her herself five years ago.

Before then, she worked as a PA and has to face the same problems any working mother has to deal with.

“I was working full time and couldn’t get home in time to get the children ready and have a curry ready.” She said,“I started to think of a way to make a lot at once and I’d freeze it. Then I perfected a way of getting it into jars.” The jars, labeled ‘Anila’s found themselves accompanying Anila to work where she introduced them to colleagues who responded enthusiastically.

Encouraged by the reaction, she began to sell sauces at food fairs four or five times a year.

After a mile anila was made redundant and with a little gentle persuasion she eventually decided to make her sauces on a full time basis.

“we were thinking about it for the five years when I worked as a secretary. My husband said that this was a good thing to do. It was more to do with him encouraging me,” she said, “I don’t think I would have done it without him.”

Since the momentous decision she has never looked back,

“I do all my own paperwork so the skills I had have come in very useful but I don’t miss being in an office at all!” she laughed “I don’t miss the 9 to 5, I don’t miss the traffic or anything. I don’t have a day the same. It s so satisfying but its very hardwork .when its your business you are there all the time,” she said.

Abandoning administration skill and cultivating culinary ones went back to her upbringing.

“I was only doing it for my family when I started. We’ve learnt cooking since I was a very young girl. It ’s definitely a dying art. Nobody wants to work that hard any more-its just the way thing are these days. The product reflects modern demands for food that can be prepared quickly but has real flavour. People normally come from work and they are looking for something quick” said Anila “They may do their big shop at a supermarket but want something at their local shop they can pick up and use. Sales have gone from strength to strength , and the sauces can be found anywhere between Garson’s in esher’s west End and Fortnum and mason in London’s west end. The sales success is a testament to the quality of the product. It’s all freshly made,” said Anila. “Not like the stuff you get in the supermarket. The next best thing would be a restaurant- some of them can be good.”

The experts agree and since launching her sauces anila has already picked up four good taste awards.

After moving out of the kitchen, Anila has now expanded into preparing chutneys and pickles for sale as well at the request of her customers and the new products have been given a similar reception.

“Customer’s like it. They ring me up and write to me,” she said. “When I go to the farmer’s markets I see some familiar faces. Some of them can’t remember what sauce they chose but they want.”