Prem Appadurai, Head Chef at Fortnum & Mason

Meet Fortnum & Mason’s head chef, Prem Appadurai. Born in Chennai, Tamil Nadu, located in southern India, Prem has worked for leading brands including Harrods & Dubai’s Burj Al Arab.

To mark World Pulses Day, on Monday 10th February, the upmarket department store hosted an Indian suppercub showcasing the diversity of Indian cuisine and the versatility of pulses.

Held in the “Food & Drink Studio” located on the third floor of the iconic building in London’s Piccadilly. Fortnum’s leading chefs took centre stage.

Drawing on his childhood growing up in Chennai, Prem Appadurai created a delicious menu showcasing the diversity of Indian cuisine, with support from Fortnum’s Chef Director Sydney Aldridge.

World Pulses Day is a designated United Nations global event to recognize the importance of pulses (chickpeas, dry beans, lentils, dry peas and lupins, among others).

The menu included:

• Paruppu Rasam (South Indian soup – made out of tamarind, tomatoes, pigeon pea and spices)
• Mini Dosa, served with Sambar, Tomato Chutney & Mint Chutney
• Samosa Chaat served with chickpea curry, Mint chutney, Tamarind Chutney & Sweet Yoghurt
• Chicken Pakora with fried curry leaves

• Dal Pancharangi, made of chickpeas, urad, moond, pigeon and red lentil
• Saag Paneer
• Rogan Josh
• Bollywood Seafood Pie
• Saffron Pulao
• Chapatti

• Paruppu Payasam, made with palm sugar and coconut milk
• Massala Tea