Restaurant Opening
Prashad was started by Kaushy and Mohan Patel in 1992.
Dish Assortment
Expenses as material breeding insisted building to in. Continual so distrusts pronounce by unwilling listening. Thing do taste on we manor.
Best Drinks
Beautiful as material breeding insisted building to in. Continual so distrusts pronounce by unwilling listening. Thing do taste on we manor.
Delicious Dishes
Beautiful as material breeding insisted building to in. Continual so distrusts pronounce by unwilling listening. Thing do taste on we manor.
Sweet Bakery
Backed good as material breeding insisted building to in. Continual so distrusts pronounce by unwilling listening. Thing do taste on we manor.
About Us
Best offers from the house chef.
Our family heritage is Gujarati. Authentic North West Indian recipes are therefore what we know, and love – they are our foundation.
Handed down by generation upon generation, we take this intricate food heritage and put our own twist on the recipes, creating something at once traditional and new. Our Head Chef Minal conjures up new and creative twists on the foundational recipes we’ve inherited.
Timeline
Restaurant Timeline
Best Restaurant Award
For twenty years, Prashad inhabited a Bradford sidestreet; a meeting-point, a hub, a treasure trove of ingredients, and a centre for gorgeous Gujarati snacks and dishes, prized by the whole community. We moved to Drighlington in 2012.
New Dish Services
Kaushy and Mohan’s two sons followed their parents’ foodie passion. Mayur started the trendy craft beer and Gujarati food emporium Bundobust, whilst Bobby carried on the Prashad legacy.
Events Around Country
When Minal became Bobby’s wife, she arrived into a family she didn’t know had such a foodie focus. The stars had aligned; food was Minal’s passion too! She was taken under the Prashad wing, and quickly became the inspiring chef behind Prashad’s continued evolution, taking over the kitchen in 2004. She oversaw the restaurant crowned runner-up in Gordon Ramsay’s Britain’s Best Restaurant competition in 2010. Minal has taken the Prashad legacy and run with it; keeping the ethos of a warm welcome and authentic, finely-crafted Gujarati tastes, but infusing even more finesse, innovation and modernity into the dishes Prashad is famous for.
About Prashad
Prashad is based in the small town of Drighlington and is a family based restaurant serving Gujarati and North Western Indian dishes.
This award is given to restaurants who are deemed to serve high quality food at reasonable prices. It is actually named after Bibendum, AKA The Michelin Man.
It has also been awarded a prestigious Bib Gourmand status in the Michelin Guide for the past few years.
The restaurant also featured in 2025’s Good Food Guide, has 2 AA Rosettes and was a finalist in the Gordon Ramsey TV show Ramsay’s Best Restaurants.
Minal has now been the head chef for over 20 years now and is forever looking at new creations and flavours to showcase the Gujurati culinary heritage she still holds strong. She was also a guest on this year’s Great British Menu.
The word actually means “blessed food” and was set up in Bradford by Kaushy and Moham Patel in 1992 in what was once a community deli serving Gujarati snacks. Their two sons both inherited the parents passion for food with Mayur setting up the Bundobust chain of real ale and street food restaurants and Bobby becoming involved in the family business.
Our Customer Reviews
I had the very good fortune to visit Prashad on the outskirts of Bradford this New Year’s Eve and what a fantastic place it is. Although modest from the outside it as a Michelin Bib Gourmand, two AA stars and serves a delicious Gujarati vegetarian menu.
I know at this point I am supposed to list all the ingredients of every dish and talk through each one in massive detail but I was too busy eating to take notes. But to summarise… essentially you get 2 Mini Starters, 3 Curries, Rotli, Rice, Dhal/Khudi & Dessert and this was more than enough for us both. Dishes we tried included an excellent dhal, an aubergine curry, a fantatstic paneer curry, chicpeas of course, a mushroom and potato curry, several delicious starters that were all one or two bites in size but packed full of flavour, and two types of rice.
Take a look at the photo and you can see it’s a fair old feast, letrally hanging off the edge of the table, and perhaps one of the best meals I have had in the last few years. If you have any concerns about the vegetarian only menu put them to one side and give it a try, it was delightful and I thoroughly recommend it.
Service was also excellent, with each dish explained in some detail (still took no notes) and they have a great beer menu. With family links to the Bundobust brand you can see where another of our favourite venues got their inspiration from.