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!
In a heavy, medium saucepan, combine the milk, rice, sugar, ginger and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan
Ingredients:1 cantaloupe, seeded and pulp scooped out 5 or 6 fresh mint leaves 1 Tb honey pinch of cayenne pepper or sliced red chilli pepper 1 cup plain yogurt and milk/soy milk
A very refreshing drink that soothes your digestive system. Thick curd is blended with chopped phudina, black salt, sugar, jeera and ice and served in chilled glasses topped with fresh sprigs of mint. Deliciously cool!
A Cool-Drink to keep you cool This Summer Ingredients 1 glass orange juice 2 tea bags 2 glasses water 4 tbsp sugar 16 ice-cubes Garnish- mint leaves, 4 orange slices
