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!
I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
