The night started off as any other night as a vegan. With low sighs and frustration as I leafed through the delicious sounding tasting menu. Everything said it was coated with yoghurt, meat, or other non-vegan miscellany. So I asked the waitress behind me if it would be possible to order a salad from another restaurant on the resort while the press group I was travelling with tucked into to a sensory, delicious eating experience.
But she looked shocked at the suggestion. A second later a waiter came over and told me that Prasad and his team would make a vegan friendly menu for me, so I could enjoy everything. I was so bowled over by this generosity (considering how crazy the kitchen must be) that I must have just beamed. I had loved Atul Kochar’s Benares and I was excited to experience Prasad’s cooking too. Michelin star Indian cooking is just so interesting and exciting – it’s almost as good as a big bowl of curry and naan.
Each course was staggeringly good, and here, in pictures, is why you should go and eat at one of Prasad’s restaurants. It was exceptional. I want to thank his team for making me something spectacular that I could enjoy as much as my colleagues.
This chickpea pate (almost) tasted like a swish version of Bhel Poori balls. Sprinkled with pomegranate seeds, wheat strains, and puffed bread, it was the most exceptional dish of the evening. It burst with flavour, and went from sweet, to sour, to bitter, to sweet again in seconds. An absolute joy to eat.
While everyone else got a broth of mussels and a scallop (which smelled fragrant and delicious), I was served a spiced fruit salad (almost like a chaat) served with a potato cake. On the potato cake (which was gently spiced), there was a spread of pepper relish which lifted the potato. The only strange thing? Such a salad worked well with the mango that was in it – I don’t think I’m ready for spiced strawberries and potatoes.
While everyone else was eating something different (probs more fish), I was served a Greek classic – with an Indian twist. A softly baked tomato served with Indian spiced couscous and a circle of pickled red onion. It was warming and delicious, and I appreciated it very much, but I couldn’t stop thinking about the first chickpea course. MAN.
This divided the table – a tamarind granita. I’m tired of gushing, but this was a grower. It was like a salty lassi – on first sip you’re not sure it’s really what you want. But the coldness cut through any strange salty undertones, went to a sweet granita and finished with fresh mint. It was the best palate cleanser I have ever had, hands down. I could probably have drunk an entire mugful, it was that good.
Butter Chicken is the classic Indian dish. And I think I got something better. Soft, fluffy rice topped with an incredible tomato vegetable sauce. How can I describe this without salivating? Impossible. The vegetables were cut and cooked to perfection and the sauce they were cooked in was rich and decadently spiced. But the highlight of the main? The tiny pot of coconut curry sauce which, if I’d been alone, I would have licked out to make sure none was wasted.
Dessert is a tough one to replicate for vegans with just 2 minutes notice, so I’ll forgive the kitchen for not going to town with this one. I got two scoops of sorbet – one, a beautiful, creamy mango, and the other, a tangy and quite harsh pomegranate. But, happily, they were decorated with shards of raspberry tuile which were TO DIE FOR.
Alfred Prasad, I salute you and your team. You made my week. Thank you for accommodating such a tricky eater. It was all wonderful. And to anyone else who fancies checking out this talented chef, he plans to open his own London eatery soon.
DISCLAIMER: I was on a press trip to Sani Resort, where the event was held, but my views on my blog are my own.