For over three decades, Prashad Indian Restaurant in Drighlington, West Yorkshire, has been a beacon for vegetarian cuisine. Celebrated on BBC’s Hairy Bikers Go Local and Tom Kerridge’s Hidden Hospitality, the family-run eatery continues to attract food enthusiasts from all around.
A Family Affair: The Patrons Behind Prashad
Prashad is helmed by Bobby Patel and his wife, Head Chef Minal Patel. Their dedication to crafting flavorful vegetarian dishes has earned them multiple awards. Located on a main road, the restaurant might be easy to miss, but its reputation as a dining destination is well-deserved.
- Ambiance: Stylish and cosy
- Cuisine: Fine dining Indian style
- Specialties: Handmade amuse-bouche, koftas
Sophie Mei Lan Malin, a lifelong vegetarian, recently took her meat-loving husband, Danny, and their daughter, Athena, to Prashad. The experience aimed to see if Danny could embrace vegetarian cuisine fully.
Transforming Tastes: Sophie’s Culinary Challenge
Sophie has experimented with various plant-powered dishes at home, trying to incorporate more vegetables into Danny’s meals. Despite her efforts, Danny remained skeptical about enjoying a meat-free meal out. However, the rave reviews about Prashad piqued her interest.
Menu Highlights
Starter |
Main Course |
Dessert |
|---|---|---|
Deconstructed Samosa Cone |
Massala Dosa |
Potli with Honeycomb Ice Cream |
Chaat |
Spiced Potato and Onion Curry |
|
Pani Puri |
Lentil Broth |
The evening began with an array of starters, setting the stage for the meal. The naans, poppadoms, and pickle tray were particularly appealing to their daughter, Athena, who is mostly vegan.
From Samosas to Satisfying Mains
The first course, a deconstructed samosa cone called Sanku, featured seasonal vegetables infused with Garam Masala. Following this, they enjoyed Chaat, a comforting street food favorite with a mix of flavors and textures.
Danny found himself enjoying the fresh and exciting flavors, temporarily forgetting his usual preference for meat-heavy dishes. The Pani Puri, filled with kachumber and served with spicy sauces, was a hit despite being a bit spicy for him.
A Culinary Revelation: Danny’s Conversion
As the meal progressed, Danny began to appreciate the depth of flavors in vegetarian cuisine. The Massala Dosa, a light and crispy crepe filled with spiced potatoes and onions, was a standout. He marveled at how vegetables could absorb spices so well, enhancing the overall taste of the dishes.
“I’ll do it for you, but it’s Sunday so I’m still having my roast after,” Danny initially hesitated. However, by the end of the meal, he exclaimed, “Meat can ruin curries. Flavours like this don’t need meat, sometimes vegetables can be a better texture to absorb all the spices.”
Although Danny couldn’t completely abandon meat, he appreciated the variety and nutrient-rich options Prashad offered. The Potli dessert, with its light pastry and creamy honeycomb ice cream, was the perfect end to their meal.
