He was the youngest Indian chef ever to have earned his restaurant a Michelin star. Having spent years making his mark on Britain’s culinary scene, Chef Alfred Prasad is back in India and busy with his restaurant Omya, in Delhi. We catch up with him, a few days ahead of his panel discussion at the upcoming The Hindu Lit For Life in Chennai.
Fine art (Clockwise from left) Lahori murgh tikka by Chef Alfred Prasad; his phool rezala and Omya chaat
Are there any books or publications in the food industry that you look to, for information and/or education?
From my hotel school days, I have respected Harold McGee’s book, On Food and Cooking . It has been a bible to me and I still gift that to young chefs or aspirants. The book helps you zone into understanding the science to cooking and ingredients, which is such a crucial dimension to cooking.
On a related note, how much credit would you give to books, as against practical experience, in the industry?
I think good books will always inspire and that is hugely valuable more so as a young chef when the days are long and gruelling and there are more dark clouds than silver linings. Setting aside the take-home value from the book, the inspirations are important to feel re-energised and keep going. I think the same is true for more experienced chefs. Of course, chefs are craftsmen and the practice is what gets us nearer to perfection, adds to our experience and shapes our journey.
How ardent (or disinterested) a reader are you, and what genre of books do you enjoy? What book are you reading at the moment?
I have always been strapped for time and it was easier to buy magazines that I love like New Scientist and National Geographic and shove them into my bag, so I could read en route to work or on a short break.
If I do pick up a book, it’s more likely to be on science, philosophy or non-fiction. I enjoy reading Bill Bryson, as he brings a wonderful sense of humour to his narratives. A particular favourite is his book titled A Short History of Nearly Everything .
A recent book which changed my way of thinking as a chef was Gastrophysics by Professor Charles Spence. He talks about the new science of eating, which is fascinating. It was published a year or so ago and I have bought several copies and shared with chef friends and am currently re-reading it.
Chef Anthony Bourdain could keep a reader hooked to his narratives. But most books by leading chefs are recipe-based, with their culinary philosophy woven in. So, is writing an art that comes naturally to the creative minds of chefs?
Chef Bourdain was a wonderful storyteller, and was brave enough to talk about controversial topics in the restaurant/food business. He gave travel a lot of importance and his narrative draws on that extensive knowledge. His journey in that sense was very unique, as most chefs are too strapped for time to travel.
If I read a chef’s book and think I now know the person, I guess the book has worked. In whichever form of content structure, if the book connects with the reader, the job is done. Like with other writers, if the right publisher or editor works closely and collaboratively, I think the story would come out right.
Can other art forms, such as music, add to the sensory experience of dining on good food? Is that something a chef has the scope to explore?
I am a huge believer that a meal should be a complete multi-sensory experience. Since you have mentioned music, I read a very interesting piece in Gastrophysics about sonic seasoning, that will be big going forward. It also said: by boosting high frequency sounds, you could make food seem 15% crunchier and fresher than if you cut those sounds.
From the colours of the plate, the weight of the cutlery, to the layout of food on the plate and also several off-the-plate elements that add to the sensory experience, there is a lot of food for thought in this area.
The Hindu Lit For Life will be held from January 12 to 14 in Chennai. The fest is working towards a zero waste festival in association with Chennai Kalai Theru Vizha.
Associate Sponsors: VR Mall Chennai
Fresh Food Partner: ID Foods
Session Sponsor: United India Insurance
Bookstore Partner: Higginbothams
Water Partner: Aachi Water
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