A Thirty-Year Recipe for Excellence
When Mohammed Rafiq opened the first Kiplings in Greengates, Apperley Bridge, in 1994, he had a clear vision. Serve traditional Indian food in a European setting, and do it in a way that brings both cultures together. Even the name was chosen with that in mind, taken from Rudyard Kipling, the English author who spent much of his life on the Indian subcontinent at a time when Pakistan, India, and Bangladesh were one nation.
Him being a European living in a traditional Indian world was very fitting. We thought the name Kiplings was perfect as we are serving traditional Indian food in a European setting.
It was a concept that stood out in 1994, and it still does today. Thirty years on, Kiplings has grown into a multi-site operation with branches in Ilkley and Sowerby Bridge. The menu blends European cooking techniques with Kashmiri flavours, a combination Mohammed and his chefs have spent three decades refining. Everything is cooked fresh daily, with the restaurant open for five hours each evening. The kitchen holds a five-star food hygiene rating, and every chef is trained across multiple styles of cooking.
We were one of the first Indian restaurants that had the European look but served traditional Indian meals. We've blended the European style of cooking with the Desi Kashmiri style, which we take pride in.
A Restaurant That Puts Itself Out There
For Mohammed, running a good restaurant has never been enough on its own. Kiplings has spent three decades entering competitions, taking on challenges, and putting their food in front of judges across the country. The attitude behind that is something Mohammed is direct about.
When you've got a restaurant that cooks good food and provides great service, why not? Why not take your staff to another level? We're not scared. We put ourselves out there.
That attitude has produced results. Kiplings has been part of the Curry Capital Bradford competition for seven years running, one of a small number of restaurants selected by Bradford Council.
In 2012, the team represented Bradford with the winning dish for the Olympic bid, travelling to London to give a live demonstration the week before the Games began. In 2017, they won Best Indian Establishment in the North at the Food Awards England, before going on to beat the regional winners from across the country to take the national title.
Then there is the Guinness World Record. Kiplings was part of the team that made the largest samosa in the world, a 114 kilogram creation produced alongside Bradford College and Prashad. For a 55-seater restaurant in Halifax, the list of achievements is extraordinary.
We're only a 55-seater restaurant in Halifax, but we've changed the concept of dining out. A lot of people in Halifax used to travel to Bradford for their curries, but since we've been here, a lot of that has changed.
Rooted in the Community
The reputation Kiplings has built is not just about the food. Mohammed has spent years making sure the restaurant plays an active role in the community around it. He has worked with Halifax Council to deliver food demonstrations in local schools, brought children into the restaurant for curry days, and shown them how a tandoor works and how the kitchen operates.
The charitable side runs just as deep. Kiplings has supported Overgate Hospice and a range of local charities with events, donations, and meals over the years. For Mohammed, that is not separate from running the business. It is part of what the business is for.
The whole point of us being in this area is not just about us making a living, but also giving back to those in the community, and that's what we've done over the past 16 years.
The team reflects that same sense of openness. Staff at Kiplings come from a wide range of backgrounds and cultures, something Mohammed sees as one of the restaurant's quiet strengths.
Our staff are from all around the world. We find that's what brings us all together and creates our strong family environment, and that's what all our customers love about our establishment.
The Supplier Behind the Experience
Running a restaurant at this level means every detail matters, including what food is served on, what tools the kitchen uses, and whether the equipment keeps working year after year. For Mohammed, getting that right has always been tied to one supplier.
In addition to our food, we also get a lot of compliments on all our crockery, serving tools and cooking essentials, and that is a massive part of it for us. We are lucky to have Cooksmill so close to us in Yorkshire that supplies us with practically everything we need.
Mohammed has been trading with Cooksmill for over 32 years, a relationship that stretches back almost as far as Kiplings itself. Over that time, Cooksmill has supplied everything from crockery and serving tools to large kitchen machinery. The way Mohammed describes the experience of walking into the store says a great deal about what that relationship means in practice.
I call it the Aladdin's cave because, as a restaurateur, I believe they're well geared towards any cuisine out there, not just Indian.
What keeps him coming back after more than three decades is not just the range. It is the people behind it.
The staff are impeccable. There's nothing too much for them. If they can't find you what you're looking for, they'll give you the next best thing, which usually ends up being even better than what you originally wanted.
Parts, Not Just Products
One of the most practical aspects of the relationship is something that often goes unspoken in catering. In a busy commercial kitchen, replacing an entire piece of machinery is not always an option. Being able to source a replacement part for equipment bought years earlier makes a real difference to how a kitchen keeps running.
Whatever machinery I bought, whether it was one year ago or ten, if I need extra parts, they are the most likely to have it. In our industry, we're not always fortunate enough to be able to change the entire machinery, which is where Cooksmill really comes in handy.
That kind of long-term support is something Mohammed has come to rely on, and it reflects how Cooksmill approaches the relationship with its trade customers. It is not just about the sale. It is about making sure the kitchen keeps working.
Online and In Store
In recent years, Mohammed has made regular use of Cooksmill's online shop alongside visits to the store, and finds value in both.
In the past few years, I've really been taking advantage of their online shop. It's on another level when it comes to convenience. I'm not always able to get to Bradford or Salford, but the speed of their delivery makes the entire process so much easier.
When he does visit in person, it is an experience he clearly values.
I love how easy it is to walk into the store and see everything for myself. Most days, I go in for one thing, and I come out with seven, because whatever you can think of, they've got it there.
Cooksmill and Kiplings
Kiplings shows what is possible when a restaurant commits fully to quality, consistency, and community over the long term. Behind that commitment is a supply chain that has to match the same standards.
From crockery that earns compliments to machinery that keeps working years after purchase, Cooksmill has supported Kiplings across three decades and multiple sites. For Mohammed Rafiq, having a supplier that understands what a serious kitchen needs, and goes out of its way to provide it, has been part of how Kiplings has maintained its standards from the very beginning.
