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Food

Chef Alfred Prasad: Striking a Sweet Chord

Darpan News Desk, 01 Jun, 2016

    Alfred Prasad’s passion for cooking has been profoundly celebrated across the industry. With his vast cross-border experience in cooking, Prasad brings a pleasant amalgamation of India’s eclectic heritage with distinct modern impressions. His creative synopsis of spices has earned him appreciation from the experts and in fact a major highpoint in his extensive career was becoming the youngest Indian to receive a Michelin Star at the age of 29.

    Over the past years, Prasad has been advocating for food waste and food poverty by associating himself with organizations- Food Cycle and Actions Against Hunger. In 2014, he participated in the India Cycle Challenge along with other chefs, journalists, activists and journalists to raise funds for the intended beneficiaries. Presently, Prasad is working on his own restaurant project in London and is also writing his first book!

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    Come Dine With Me

    Come Dine With Me

    Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit! 

    Chicken Marsala

    Boneless breast sautéed with mushrooms, Prosciutto di Parma and Marsala; served with garlic mashed potatoes

    Chocolate Samosa

    Ingredients 1 cup grated dark chocolate 1½ cups refined flour 4 tbsps + 1 tsp ...

    Classic Raspberry Mousse

    Classic Raspberry Mousse

    Ingredients • 3 tbsps fresh lemon juice • 2 ½ tsps powdered clear gelati...

    Lemon Tart with Marshmallow Truffle

    Lemon Tart with Marshmallow Truffle

    Ingredients For the Tarts (6 small tarts): • 1 cup all-purpose flour • 3 tb...

    Spaghetti Squash with Coconut & Basil Pesto

    Spaghetti Squash with Coconut & Basil Pesto

    Ingredients • 1 bunch fresh basil • ½ bunch fresh parsley • 3 t...

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