Alfred Prasad'scucumber raita recipe is a classic accompaniment to Indian dishes, providing wonderful cooling flavours among spicy dishes. This traditional Indian raita is also an excellent dip for fresh vegetables and flatbread.
To make the raita, first heat the cumin seeds in a dry pan on medium heat until it begins to toast, about 2-3 minutes. Take the pan off the heat and immediately put the cumin in a bowl or container to prevent it from cooking further in the pan
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
