Indian food is not beer and curry for five pounds: Tamarind's exec chef

London: Whether it’s London’s reputation as a ‘World City’ or the number of Indians here, the city is undoubtedly home to some of the best Indian restaurants in the world.

Tamarind, in the glitzy Mayfair area, is one such. What makes it special is the fact that the youngest Indian chef to ever receive a Michelin star is heading its team of multi-skilled chefs. (There still isn’t a Michelin starred restaurant in India).

Alfred Prasad, a former ITC Welcome Group chef, moved to the country in 1999 after being head-hunted by Veeraswamy restaurant and later joined Tamarind in 2001.

He radiates none of the celebrity that chefs like him enjoy these days. In fact, his demeanor is that of a wise teacher, his face radiating calm in the mellow light of the restaurant, with the clink of glasses in the background.

“I was young then, and if I wouldn’t have taken a risk then, then when would I? It has worked out brilliantly though,” he quips, giving Firstpost his valuable time on a busy day.

In spite of being an expert at Indian food, the executive chef of the largely successful restaurant has an excellent repertoire of other cuisines. “But there was an understanding that it wouldn’t be a great move to come abroad and go make French or Italian food. It would help me more to be a chef at an Indian restaurant.”

His move to Tamarind was also triggered by a difference in opinion rather than anything else: “To be honest, even though Veeraswamy was bringing in great revenue, the taste was significantly diluting and Tamarind was offering flavours that I looked forward to adding to,” says the Chef.

He maintains the one thing unique to Tamarind is that it has changed the perception of Indian food. “Indian food is not beer and curry for five pounds. Indian food is more than that — it’s about leaving you with a taste that will make you come back,” he says.

With shows like Masterchef, pursuing this career has also become glamorous, and Prasad concurs. Gone are the days when only mothers watched cookery shows. These days, everyone has become a closet chef. “These shows and the Internet have added a lot of competition and that is always welcome. What I am not sure of is whether they are promoting this career for the right reasons. These days, with the media, a chef is someone who lives a glamorous life, has a lucrative career, opens his own restaurants and also comes on TV,” he says. “But this is only after 10-15 years of tremendous hard work. And there hangs the uncertain question of whether you will make it out of so taking the same plunge.”

Alfred goes on to say that the foodie brigade — people who live not for the coffee next morning, but for ‘where they had the coffee’ — has fuelled so-called ‘destination restaurants’, a psyche aided by the attention places are getting. and that has created a lot of scope in the field.

“With free-standing restaurants coming up everywhere, there is a lot of scope. If not back home, then certainly in foreign countries, where the Indian food market is certainly not saturated. And more the merrier! We seriously need more work-force in the field and yes, if you know the hard work that comes with the rewards of being a chef, then go for it,” he says.