Reza Mahammad’s energy and unstoppable enthusiasm for Indian flavours are irresistible; brought up in London, though educated in India, Reza combines the ingredients and cooking techniques of the west with Indian flavours, with stunning results.
His recipes are fresh, healthy and modern, taking in Reza’s beloved Persian, French and western flavours. Sweet potato and goat’s cheese samosas are baked, not fried, and served with an Indo-Italian pesto, while a roast chicken is transformed by a fruity stuffing and spiced orange marinade and served with fabulous roast chilli and chaat masala potatoes. Fuelled by a love for Western ingredients in season, Reza even gives the full Indian treatment to the humble beetroot, turnip and rhubarb.
With his informal style and free-thinking attitude to food, Reza can play with the spices of India as only a cook with an encyclopaedic knowledge of the country’s authentic food can.