High-end Indian classics
Alfred Prasad's highly original take on British notions of traditional Indian cooking
His specialities included Slow-cooked dahl makhni with tomatoes and cream, as well more meaty offerings such as Roasted rack of lamb, fenugreek-potato matchsticks and wild mushroom pulao. Dessert was a touch more European influenced, with dishes like Stewed pear with winter berry coulis, fennel and ginger ice cream to finish.
At Imli Street in Soho, the modern small-plates menu was more casual, but the enthusiasm for the crafted specialities of his birth country remained. His menu encompassed street food, travel snacks and south Indian/Sri Lankan coastal specialities, as well as relatively unknown international crossover cuisine, such as Indian-Chinese.
He left The Tamarind Collection in 2015 to pursue his own projects and focus on the very best that Indian cuisine has to offer. From Alfred Prasad’s early travels with his parents to his chef education in India, he has always been passionate about the diversity of his country’s food offerings, telling The Caterer: “There is so much more to offer, rather than the same tikka masala, rogan josh and jalfrezi."
Alfred Prasad is an ambassador for the charity FoodCycle and works with them to reduce food waste and redirect surplus food to those in poverty and social isolation. He says: “I love their message that food poverty and food wastage should simply not co-exist.” He also cycled over 250 miles in only five days, across challenging terrain in Rajasthan, to help raise money for Action Against Hunger. He has often spoken of a desire to see more women in the kitchen and his hopes for an even split in his kitchens: “I do feel that women are more naturally creative, great at multi tasking and would make great chefs. We should be more pro-active in making it possible for them to thrive in the restaurant business.”
His future plans include building his own restaurant group, showcasing the lesser-known regional delights of India, and he is also working on his first book.