Midlothian chef Ashok Ram has been given a starring role in one of the UK’s top food magazines.
The head chef of Indian-Bangladeshi Loanhead restaurant The Radhuni is featured in a two page article in the March issue of Delicious which publishes one of his signature dishes.
Ashok, who grew up in Nepal and came to Scotland 19 years ago, said the recipe for his Lamb Sikandari could be traced back to Alexander the Great (356 to 323 BC) and described it as
“succulent and aromatic in a way that will make your heart melt.”
Delicious said: “Slow-cooked and aromatically spiced, it’s a roast and a curry – and the best of both worlds.”
Last year Ashok was voted Scotland’s Curry Chef of the Year and The Radhuni was named Scotland’s best South Asian restaurant.
