The youngest Indian chef to receive
a Michelin star, Chef Alfred Prasad’s
repertoire of work is globally relevant,
yet rooted, finds Neeti Jaychanderorn in Wardha,
raised in Vellore,
and currently ruling
the hearts of foodies
across the world,
Alfred Prasad is
much more than the
youngest Indian
chef to receive
a Michelin star at- It is an honour he held for 13
years at the Tamarind of Mayfair
(London), where he joined as
a sous chef in 2001 and became
executive chef within a year.
He got his first Michelin star in - Both his parents played
a huge role in his initiation
into food, and being artistically
inclined with a penchant for
science, he was drawn towards
a great canvas for a creative person. At
Tamarind, apart from overseeing the
restaurants, a big part of my work was to
design inventive menus with a keen eye
on giving each a distinct brand identity.How did you devise your
signature tyle?
My signature style of cooking
encompasses my philosophy of heritage,
health, and happiness. It is hugely
important to preserve the purity of
flavours, offer a lighter, healthier
treatment of the produce and use
textures, colours, and design to add
happy layers to the plate (and palate).What’s in the pipeline?
After nearly 14 years of being an integral
part of Tamarind Collection, I left in
2015 to pursue other projects. My
work life since then has had an organic
journey, dotted with some exceptional
experiences. A few months ago
I launched a ‘heat and eat’ range of
frozen fresh products after nearly
a year of exciting R&D. Earlier this
year, I launched a new progressive
Indian restaurant, Dalchini, in Doha.
In London, I curate INDUS, the Indian
menu offering for hospitality boxes at
MCC Lord’s for the cricket season.
I am presently working on a new Indian
restaurant concept in Dublin that will
launch this summer, and as well as
a couple of interesting cloud kitchen
concepts in London.What is your comfort food?
A recreation of my mum’s cooking—
a good mutton biryani, a vegetable
khichdi, or a Sunday roast. PHOTOGRAPH COURTESY: OMYA, THE OBEROI NEW DELHIROOTS AND
WINGS
the career. Currently working in the
UK as a consultant, the chef is also
tickling the taste buds of Delhiites at
Omya, The Oberoi New Delhi. Being
Director Cuisine and Executive Chef
of Tamarind Collection for 14 years,
Prasad was the creative factor behind
several restaurants. His early stints under
immensely talented chefs and the mix of
a strong North Indian and South Indian
repertoire has given him a great platform
to take off. Over to the culinary star.What did you focus on to get the
Michelin star?
The Michelin star is the ultimate
dream for every chef. It was one of the
most special achievements of my life.
I remember working manic hours with
no time off. I was focussed on taste,
quality, and consistency. There are many
years of hard work in any chef’s life, and
the recognition by Michelin brings with
it opportunities and a strong validation.How was the experience of
working in England?
After working in large hotel kitchens
in India, with considerable space and
staffing; it was a bit of a shock to work
out of tiny (largely basement) kitchens
in an expensive city like London.
Apart from the initial adjustment,
I have never looked back. London offersMY SIGNATURE
STYLE OF COOKING
ENCOMPASSES MY
PHILOSOPHY OF
HERITAGE, HEALTH,
AND HAPPINESS
THE BIG STORY