The Guacamole salad, Mexico

Hands up who doesn’t love guacamole? The creamy avocado, the crunch of red onion, the sweetness of chopped tomatoes, a squeeze of tart lime, and the fragrant balancing act of the coriander? Exactly. To not like guacamole would probably be travesty.

  This is my fourth time in Mexico, and for the first time ever, im struggling as a vegan. Normally, it’s all about corn tamales filled with veggies and smothered in a habanero sauce (the hotter the better). That, or tacos piled high with frijoles, strips of avocado, and doused in jalapeños. Yeh yeh, it’s ALL about spicy food 🙂

This trip a few people have tried to sneak cheese into my food despite a “sin queso” plea accompanied by a winning smile. This winning smile has got me approximately nowhere. Also managed to buy a bottle of soya milk in the supermarket that was apparently only masquerading as soya milk. “Contains 2 percent cows milk” the ingredients said in tiny tiny lettering below the rest of the ingredients. Why? What anti-vegan jokester is enjoying their elaborate practical joke from their millionaires milk mansion?

  Fast forward to El Tabano, an open-kitchen food joint on the beach road in Tulum. Tulum’s a strange place. With the central town, (home to more backpackers types), to the low-slung beachfront all-inclusives (for the most part sympathetic with their surroundings), it’s divided into local v tourist. The food by te beach tends to be super over priced and a bit same-y, but this Guacamole Salad meant that El Tabano deserved a mention.

It’s not really that much different from guac, but the avocado is beaten so that its creamier, there are olives, which give it that umami, cheesy taste, and there are young sprouting leaves and big chunks of tomato in it.

  When the sun’s beating down and you’ve got a chilled margarita in hand, this is the sort of light, filling salad that vegan avocado lovers crave. And El Tabano have nailed it. 


Alfred Prasad’s tasting menu at Sani Gourmet festival, Greece

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.

To start

Chickpea and tamarind

Chickpea and tamarind

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.



Sorry for the BLUR

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.

Palate cleanser


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.


IMG_5258 (1)

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.