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Category: Prashad

‘Celebrity Chef’ Kaushy Patel a hit at the First Leeds Cultural Curry Festival: Read her top tips serving up a stress-free Indian Vegetarian Feast!

Monday, 16th September, 2013

Founder of Prashad and author of our best-selling cookbook Kaushy Patel has had years of experience of cooking for big groups. She used to help her Grandma feed the whole village when growing up in Gujarat, India! She now uses these skills to do cooking demonstrations at food festivals and other big events, where she attracts huge crowds, all of whom get the chance to try some of her tasty cuisine.

This weekend, she was the star of the show at the first ever Leeds Cultural Curry Festival in Millennium Square where she was a big hit. The Yorkshire Evening Post’s coverage of the event called her a ‘celebrity chef’, which we and our customers think is very fitting! Check out our Facebook page for pictures of her in action!

Unlike Kaushy, many people find it hard cooking for large numbers. So, in our cookbook, she shares her tips for stress-free entertaining. Follow these next time you’re cooking up a feast for your guests and you’ll be sure to be the perfect host!

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How we changed a customer’s life with our vegetarian cuisine

Monday, 19th August, 2013

At Prashad, we receive so much wonderful feedback from our customers and readers of our cookbook on a weekly basis that it is often overwhelming. It is this engagement with our customers that keeps us so passionate and enthused about what we do, always striving to be the best we can be. However, one recent email was so impactful that we felt it deserved reproducing here on our blog. It is from a lady who has been through a life changing experience thanks to our vegetarian cuisine and it is a truly inspirational journey which we hope will inspire others as it has done us. We’ll let you read her story for yourselves…

“Hello,

I felt that I wanted to contact you and let you know how Prashad has changed my life.  I know that sounds very dramatic, but it’s absolutely true, and I will tell you why.

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A Very Rewarding Few Months!

Wednesday, 7th August, 2013 

At Prashad, we never rest on our laurels! We’re always striving to get better and better and that is reflected in us consistently winning awards and accolades and receiving excellent reviews from the foodie world in Yorkshire and beyond.

Over the past few months, we’ve had a flurry of award wins including the Morrisons Magazine Great Grub Award, a nationwide competition to find Britain’s best local eateries. The taste testers gave us 10/10 for quality of food and high praise for the restaurant saying: “This is authentic Gujarati cooking at its best. Service was attentive without being invasive and the staff were knowledgeable about the dishes and ingredients.”

We were also given a Certificate of Excellence from Trip Advisor and were one of 50 Indian/Bangladeshi/Pakistani/Sri Lankan/Nepalese restaurants nationally to be given a ‘Best in Britain Award’ by Mood Food Magazine and the Federation of Specialist Restaurants.

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How to cook the perfect authentic Indian Dosa

Thursday, 11th July, 2013

One of our signature dishes here at Prashad is the Dosa; a specially fermented lentil and rice stone milled flour crepe which is served like a thin and crispy pancake filled
with potato and onion curry with spicy lentil soup and a cool coconut and yoghurt chutney on the side. The Dosa is a staple dish in Southern India and Prashad’s Founder and author of our cookbook Kaushy Patel was taught how to make the perfect Dosa by her grandma when growing up in a Gujarati village. We now love sharing it with our customers in Yorkshire who are always surprised by how satisfying it is as a main meal!

The Dosa is one of the slightly more complex of our recipes and it can be tough to get the consistency and texture just right. We recently had a visit from our good friend The Curry Guy, a prolific food blogger who was visiting Yorkshire. Having tried most of our repertoire and giving us rave reviews, he still hadn’t managed to perfect the Dosa and asked if we could share our secrets with him while he was here.

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