prashad review

I had the very good fortune to visit Prashad on the outskirts of Bradford this New Year’s Eve and what a fantastic place it is. Although modest from the outside it as a Michelin Bib Gourmand, two AA stars and serves a delicious Gujarati vegetarian menu.

We didn’t have a huge amount of time so couldn’t go for the tasting menu (although I am planning to go back to try it) so we both opted for a Thali. The nice thing was that although we ordered the same one, they brought a different selection on each plate so we could try plenty of their dishes.

I know at this point I am supposed to list all the ingredients of every dish and talk through each one in massive detail but I was too busy eating to take notes. But to summarise… essentially you get 2 Mini Starters, 3 Curries, Rotli, Rice, Dhal/Khudi & Dessert and this was more than enough for us both. Dishes we tried included an excellent dhal, an aubergine curry, a fantatstic paneer curry, chicpeas of course, a mushroom and potato curry, several delicious starters that were all one or two bites in size but packed full of flavour, and two types of rice.

Take a look at the photo and you can see it’s a fair old feast, letrally hanging off the edge of the table, and perhaps one of the best meals I have had in the last few years. If you have any concerns about the vegetarian only menu put them to one side and give it a try, it was delightful and I thoroughly recommend it.

Service was also excellent, with each dish explained in some detail (still took no notes) and they have a great beer menu. With family links to the Bundobust brand you can see where another of our favourite venues got their inspiration from.

Take a look at their website and give them a go, it’s worth he drive

As always, this is not a paid review, we have no links to Prashad and they did not ask for this review. From memory we paid £78 inlcuding drinks and a 10% tip.

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the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

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