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One of a raft of skilled chefs spearheading the wave of modern Indian cusines in the capital, Tamarind executive chef Alfred Prasad joined the restaurant in 2001 when Atul Kochar left to open Benares. After studying hotel management in Madras, Prasad joined the Maurya Sheraton in Delhi, followed by spells in Bukhara Dum-Pukht and the Madras Sheraton where he ran the renowned Dakshin restaurant. He relocated to London eight years ago, joining Veeraswamy. A naturally gifted chef, he maintains a Michelin star at Tamarind and ensures a big following for his cooking which focuses on the tandoor oven and is based on traditional Moghul cuisine.