The World Food Recipe Box
Allergens in bold
Fresh Curry Leaf
Crushed Garlic (sulphur dioxide and sulphites)
Crushed Ginger (sulphur dioxide and sulphites)
Aromatic Spice Blend
Desiccated Coconut (sulphur dioxide and sulphites)
Per serving: Energy (kcal) 707 Fat 30g of which saturates 9g Carbohydrates 73g of which sugars 4g Protein 38g Salt 0.45g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Here, Alfred makes chicken thigh sing with the same eclectic flavours that wealthy ‘Chettiar’ spice traders first brought to their rural corner of South India centuries ago.
Try amazing recipes like this one every week, with up to four complete meals per box. Get tasty, authentic recipes from around the world delivered to your door with Feast Box.
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