Mohammed Rahman of Spice Lodge invited the renowned Michelin Chef Alfred Prasad to work with his talented chefs for three days so add even more to their culinary skills.
Working with Alfred the chefs were able to sample new, tried and tested recipes he is so well know for, as well as fine tuning dishes that Spice Lodge chefs are experienced in.
Celebrating their 10 year Anniversary this year in September, Mohammed has invited Alfred to return again to help with the celebrations he has planned for Spice Lodge.
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 of the region, 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. These complement the style of cuisine already found at Spice Lodge.
Prasad runs the more informal Imli Street (home to treats such as onion bhajis and chicken wings) in Soho along with Tamarind of London in Newport Beach, California.
In 2015, after 13 years with The Tamarind Collection, Alfred moved on from his position as Executive Chef in order to pursue his own endeavours. Spice Lodge are delighted to be using his sills as a Consultant and look forward to further accolades in the future.