Alfred Prasad’s culinary philosophy of Heritage, Health and Happiness is at the core of all his restaurants and projects.




OMYA, The Oberoi New Delhi, India

Inspired by India's culinary history, Omya, the new speciality Indian restaurant at The Oberoi, New Delhi offers a narration of the Indian culinary landscape. It pays tribute to the incredible culinary evolution and micro-cuisines that have spawned across the vast Indian subcontinent over the centuries, and presents a gastronomic journey, bursting with Indian flavours and subtle twists. The culinary philosophy at Omya is by acclaimed London based Chef Alfred Prasad, who held a Michelin star for thirteen years along with several other accolades.



Dalchini, Centara Suites and Residences, Doha, Qatar

Dalchini, a progressive Indian restaurant, pays homage to the ancient trade routes filled with bustling souks, streets and precious spices. It takes inspiration from the exotic history and the explosion of ideas that emerged from the exchange of spices, philosophies and cultures.





Suvlaki, Soho and Shoreditch, London

Launched in July 2015, Suvlaki is an award winning sleek, modern, fast casual restaurant serving delicious Greek street food suvlaki in London. The Athenian grill house has provided Soho with a unique new concept from lunch to dinner and prides itself for sourcing and showcasing incredibly fine Greek produce. Chef Alfred Prasad has expanded the menu with delicious sharing plates and helped launch the second edition of Suvlaki in Shoreditch.





Alfred Prasad – Sumeru range of gourmet products

Chef Alfred Prasad has developed a range of healthy frozen-fresh range of product, launched in India in November 2018. This heat-and-eat range has no preservatives, artificial flavours or colours. The current range includes Super Millet Khichdi, Coromandel Roast Chicken and Malabar Pepper Chicken.






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