Alfred Prasad

Tamarind was the first Indian restaurant in Europe to be recognised with a star and remains one of only six on the continent to hold one.

Prasad's rise to the position of Executive Chef - a year after he joined as sous chef - marks the more recent section of a career which has crossed continents. Born in the south of India, Prasad trained in Madras and then at the ITC Maurya Sheraton in Delhi. Building on his South Indian upbringing and affinity with the ingredients, Prasad nurtured a love of seafood.

His menus at Tamarind offer imaginative adaptations of the rich cuisine of the North such as delicately spiced, succulent kababs and aromatic curries. Also featured are expansive flavours of the South including coconut based curries and seafood typical of its coastline. You might even find your lamb Biryani served with a pastry lid, flavoured with mint, rose water and saffron.

Prasad contributed a highly memorable menu for the second Feastive Great British Chefs app - the mint leaves being a particular favourite. He has recently contributed a series of really simple cook at home curry recipes - these include a monkfish curry recipe, a classic onion bhaji recipe that is as simple as it is brilliant and a pepper chicken recipe that allows you to turn up the heat if you are in the mood.