Alfred Prasad
Chennai
India
Overview
Alfred Prasad, an esteemed chef, has made significant contributions to the world of British Indian cuisine.
In 2002, Alfred Prasad achieved the remarkable feat of becoming the youngest Indian chef to receive a Michelin star at the age of twenty-nine.
His restaurant, Tamarind of Mayfair in London, was one of the first Indian restaurants to be included in the Michelin Guide.
Alfred’s culinary philosophy revolves around Heritage, Health, and Happiness. These principles form the core of his cooking style.
He is highly regarded for his original take on traditional Indian cuisine, which combines creativity and authenticity.
At Tamarind, Alfred Prasad delicately balanced creativity and authenticity, challenging the stereotype that Indian food is heavy and greasy.
His menus featured fresh British seafood, such as sea bass and scallops, infused with Indian flavors. He also incorporated game and meat from northwest Indian Mughal cuisine.
Notable dishes included slow-cooked dahl makhni with tomatoes and cream, as well as a roasted rack of lamb with fenugreek-potato matchsticks and wild mushroom pulao31.
Alfred Prasad’s passion for revolutionizing Indian cuisine in the UK has left a lasting impact, and his Michelin-starred journey continues to inspire chefs worldwide.
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In 2002, Alfred Prasad achieved the remarkable feat of becoming the youngest Indian chef to receive a Michelin star at the age of twenty-nine.
His restaurant, Tamarind of Mayfair in London, was one of the first Indian restaurants to be included in the Michelin Guide.
Alfred’s culinary philosophy revolves around Heritage, Health, and Happiness. These principles form the core of his cooking style.
He is highly regarded for his original take on traditional Indian cuisine, which combines creativity and authenticity.
At Tamarind, Alfred Prasad delicately balanced creativity and authenticity, challenging the stereotype that Indian food is heavy and greasy.
His menus featured fresh British seafood, such as sea bass and scallops, infused with Indian flavors. He also incorporated game and meat from northwest Indian Mughal cuisine.
Notable dishes included slow-cooked dahl makhni with tomatoes and cream, as well as a roasted rack of lamb with fenugreek-potato matchsticks and wild mushroom pulao31.
Alfred Prasad’s passion for revolutionizing Indian cuisine in the UK has left a lasting impact, and his Michelin-starred journey continues to inspire chefs worldwide.
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