Old pals’ act adds spice to chippy’s global menu
FISH and chip shops can be ten a penny, especially in Lancashire, where we love the traditional English meal on a Friday.
It’s something two best friends, Abdul Shahid and Rob Siddique were acutely aware of when they decided to go into business together.
They found a location, a vacant unit at the end of a small row of shop in Helmshore and in the six months it took to get the project off the ground, they went to work to think up how they could offer something entirely different to everyone else.
“The building came up and we thought a chippy would go well in the area,” Abdul said, explaining the name of the shop - Rabs - is a blend of his and Rob’s name.
“It was in right state when we got it in the April but we were able to open in the November. That delay actually gave us time to come up with the menu. The rest is history.”
And it’s safe to say it has been a massive success so far.
Those ‘menu ideas’ turned into what the duo have now dubbed ‘The Seven fishes of the world.’
Each one represents a cuisine and style of cooking and are prepared with Rabs’ traditional homemade batter, but then smothered with the relevant toppings and sauce.
Naga Fish takes its inspiration from Bangladeshi cooking and is the spiciest of the seven, while the Thai Fish also has a significant heat kick; both are incredibly popular with customers.
While Samal Fish is inspired by Sudanese flavours, Schezuan Fish has a Chinese influence and the Indian Massalla Fish is another spicy variety. Peri Peri Fish, a flavour which originated in Mozambique, and Italian Fish completes the seven wonders of Rabs.
“I used to go to the local chippy and then we’d make our own sauce to put on top of it, so I thought, ‘why don’t we do that at Rabs?’”, said Abdul, who has been friend with Rob for more than two decades after meeting at school.
“We built up the recipes together, with Rob and his wife. We researched each one extensively and tried cooking with different ingredients and flavour combinations until we came up with ones that worked.
“Rob runs the shop day to day while I have another job as a software developer and he also helps to run his brother’s steakhouse in Rawtenstall. I will help out at weekends, take care of logistics and sourcing produce, and both of our wives help with the cooking.”
Along with the special fish recipes exclusive to Rabs, customers can also enjoy a traditional battered fish, traditional pies sourced from an artisan bakery, sausages and, of course, chips.
The chips are cooked in a separate pan in Rabs’ secret oil recipe, which is a blend of three oils and vitamin E306, which creates the taste of beef-dripping, but is completely vegetarian. The pair are also developing a vegan menu while everything sold at Rabs is Halal and freshly prepared daily.
Abdul, along with his family, faced unimaginable pain in 2018 when his 16-year-old son Faisur suddenly died in his sleep. A devoted family man, Faisur’s death has had a profound effect on Abdul, his outlook on life and how he looks out for his other two children.
He added: “Faisur’s death pushes me to do better for Sara and Rayyan. I trust Rob
with my life and he feels the same and I’m lucky he has also passion for food, too. He’s an awesome guy.”
Rabs regularly donates a certain percentage to charity and two meals per week to those in the community
who are struggling during the cost of living crisis.
“We do our bit where we can,” Adbul said.