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An employment tribunal has ruled that the sacking of an assistant restaurant manager after he had blown the whistle over ingredients was unfair, although he was already set to be made redundant. London-based restaurant chain Tamarind Kitchen removed three employees after they had complained that Michelin-starred chef Karunesh Khanna was using Knorr chicken stock powder in halal, vegetarian and vegan dishes without informing customers, the Central London Employment Tribunal heard. Restaurant director Fateh Dhaliwal, denies the allegations made by the employees. The staff concerned were working at Tamarind Kitchen, one of three Tamarind outlets in the capital specialising in upmarket Indian cuisine. Mr Ali, the claimant, had been transferred there after the Mayfair branch of the restaurant was closed for refurbishment in April 2018. Other staff in the Mayfair outlet were made redundant at this time. Ali, who had worked for the company since 2016, sent emails in June raising concerns about the use of the chicken stock for vegetarian/vegan dishes and the accuracy of the dietary menus in terms of allergen information and the description of meat-free products. The menus were overseen by Khanna who had oversight of Tamarind Kitchen while the Mayfair restaurant was being revamped. Tamarind Kitchen manager Mr Malik was approached by the claimant and five other employees (including non-Muslims) on his return from holiday on 18 June. Malik discussed the issue with the chefs and concluded the chicken stock was being used under the instructions of Khanna, who later allegedly told Malik that