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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.
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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).
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Cucumber raita
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