Prashad is a small family run Indian restaurant in Drighlington which is near Bradford in West Yorkshire. You may have heard of them as they won Gordon Ramsay’s Best Restaurant in 2010. The power of twitter and a couple of tweets later and they very kindly sent me a copy of their new cookbook: Prashad – Indian Vegetarian Cooking.
I’ve had this new Prashad cookbook for a couple of weeks now and have been dying to try something from it. Finally, this weekend I had the time to head into the kitchen and try some of the recipes.
This book is lovely. It’s written by Kaushy Patel, mum and chef extraordinaire behind Prashad. She starts by looking back through the family history and gives her best tips and tricks on the spices and herbs used in the Prashad kitchen. Couple this with gorgeous photography and recipes divided into easy sections, this is a really wonderful book!
I decided to start with Aloo Gobi with Jeera Baath which is Punjabi cauliflower and potato curry and cumin-infused rice. Although quite long winded to make, the masala base (blended ginger, chillis and garlic) gave the curry an intense and absolutely beautiful flavour. Cooking the rice with a foil lid kept it moist and fluffy and the onions really jazzed it up from the usual plain basmati of my household.
The curry was absolutely delish, even if I do say so myself. I’ll definitely be making it again and will be trying more of the recipes soon. The masala paste with its vibrant green colour was so good. I wonder if you could make it in a big batch and freeze it for ease. One to investigate me thinks!
Thanks Prashad for sending me this book, I’ll be using it lots in the future. If we ever find ourselves up north we’ll be booking a table!