Alfred Prasad’s culinary philosophy of Heritage, Health and Happiness is at the core of all his restaurants and projects.
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.
Taking inspiration from the India Ireland connection, the food story celebrates the authentic regional flavours of India using the best of Irish ingredients and offers a wide variety of hearty and healthy comfort foods. Doolally is a love letter from India to you, on a plate. “I feel fortunate to be a part of such a fun food story in Dublin. For DoolalIy, I have drawn inspiration from the heartbeats of India: bustling streets and bazaars, vast and vibrant coastline and its diverse, eclectic history. It has been a wonderful experience collaborating with Press Up and bringing to you the best of Indian-Irish bon homie.”
Dalchini an appealing new culinary destination in Doha showcasing progressive Indian menu curated by Michelin starred Chef Alfred Prasad. Food has always played an integral part in our history and Dalchini pays homage to the ancient trade routes filled with bustling souks, streets and precious spices. It takes inspiration from the explosion of ideas that emerged from the exchange of spices, philosophies and cultures. “It's a pleasure for me to bring my creative ideas and inspirations to the table at Dalchini. We are introducing new dishes with creative techniques and the best ingredients that will offer our diners a feast for the senses.”
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
Launched in India in November 2018, this line offers wide appeal to Indian consumers strapped for time and seeking convenience without compromising on nutrition and taste. “We have ensured our products sans preservatives, artificial colours and flavours. The cooking process and unique packaging technology (IQF) ensure nutrients and flavours are locked and frozen to be as good as fresh. This is a first-of-its-kind product in the Indian frozen food market, which gives us an advantage over players in the segment,” said Prasad. The current range includes Super Millet Khichdi, Coromandel Roast Chicken and Malabar Pepper Chicken.