Alfred Prasad, mentor chef at Omya, on his biggest culinary influences
BY SUHASINI JHA
Did your multi-ethnic and multicultural upbringing and education play a role in your expansive and original outlook towards the culinary arts?
My family background with an Anglo-Indian mum and Tamil Brahmin dad gave me an early exposure to the diversity of micro-Indian cuisines. Also, I was fortunate to have lived in many places across the Indian sub-continent including Wardha, Delhi, Kathmandu, Madurai, Coimbatore, Andamans, Hyderabad, Vellore and Chennai. I moved to London in 1999 and after few years of a European tenure, I felt a unique outsider-insider perspective, which helped shape a more original outlook toward the culinary arts.
Who has been your biggest culinary influence?
There were two big influences: my childhood years in India had a huge impact from mum’s cooking to the many places we lived in, absorbing new micro-cultures, cuisines
and experiences. Living in London has been another huge influence. An up close understanding and practise of international techniques and applying them to traditional Indian cuisines has aided a major shift in my culinary style.
While at Tamarind, you held the much prestigious Michelin star for 13 consecutive years. Was it something you were actively working towards?
The Michelin star, respected for its discerning, high standards and their anonymity, is the ultimate dream for every chef. To be the youngest Indian chef to receive the Michelin star in 2002 was one of the most special achievements of my life. I remember it as a very challenging year, working manic hours with absolutely no time off. In the kitchen, I was focused on taste, quality and also very importantly, consistency. Every bit of that hard work and sacrifice was worth it when I earned the first Michelin star because the Michelin inspectors come anonymously, randomly and, many times, and you simply can’t have a plan for pleasing them. You have to ensure the highest standards at your restaurant for every customer as an everyday goal and that pays off on several counts.
“Small plates” seems to be next big thing. Was ‘Raas,’ your lunch menu at Omya, developed in order to be a part of the global culinary trend?
The idea of Raas had been brewing for a while. My favourite format for an Indian lunch is a communal table with many different sharing plates of light and fun food. The Raas menu celebrates Indianness and its associated joie de vivre and presents seasonal, local and healthy dishes, sprinkled with a bit of fun.
Moreover, I always get a bit disappointed when I hear people say they don’t like Indian food for lunch as it is too heavy or greasy. There is so much in our Indian repertoire perfect for lunch. Raas embodies a happy soulfulness, with small plates and big joys. It is a gamut of colours and is served with playful twists. It is a new Indian lunch experience that is refreshing, quick, light and energising.
How did ‘Dal Chawal, Achaar Papad,’ which is usually a full meal in itself for most Indians, transition into a signature dessert to end the meal with at Omya?
I love this fun, ‘fresh-eyes’ take on taking a savoury perception and presenting it with sweetness and surprise.
What has been your experience so far, as the mentor chef at The Oberoi, New Delhi?
The initial discussions with the legend, Mr PRS Oberoi, were a wonderful meeting of minds. I enjoyed listening to his vision and ideas, which hold immense value for me. His approval on many of my ideologies was a great validation for me.
