Reza is best known as the flamboyant and highly entertaining TV chef, with an encyclopedic knowledge of Indian food. He has received high praise for his last three Food Network series Reza’s African Kitchen and Reza, Spice Prince of India and Reza, Spice Prince of Thailand/Spice Prince of Vietnam.
He has made recent appearances on BBC’s The One Show as guest chef and judge for the UK Food and Farming Awards and guest chefs for ITV’s This Morning.
The British Curry Awards awarded Reza the special recognition award 2015 for his contribution to the UK curry industry.
Reza’s Indian Spice was published with Quadrille to much acclaim, winning 2nd prize in the Gourmand World Cookbook awards (Indian section) and Editor’s Pick in The Bookseller. Drawing from his encyclopaedic knowledge of Indian food, Reza combines Indian and Western flavours to stunning effect, delivered in his informal, humorous style.
Reza cut his televisual teeth on Flavours of India in 1993/4 but he really came into his own as co-presenter with Sanjeev Bhaskar on Delhi Belly in 2001 for UKTV. The much talked-about series is still being repeated on air to this day and has lost none of its popularity. In 2002 Channel 4 came looking for the next big star for their hugely popular series A Place in France and found it in Reza Mahammad. This resulted in the completion of the next two series,A Place in France II and III. Reza’s relationship with UKTV resumed with Coconut Coast in 2003 and was followed by United States of Reza in 2004.
Reza has a wealth of experience on the food festival circuit, headlining most recently at The Good Food and Wine Shows Durban, Cape Town, Jo’burg, Kuwait Food Festival, The Taste of Dubai, Taste of Abu Dhabi, Leicester Food Festival, Russia Food Festival as well as BBC Good Food Shows. He is scheduled to make appearances at the Fantastic British Food Festivals this year.
Below you will find all the ingredients needed to follow Reza at home for his delicious recipe for
‘Ricotta pancakes with spiced red and golden plums’
Follow along with Reza in this exclusive video
Ingredients Serves 4
250g ricotta cheese
2 eggs separated plus I whole egg
25g unsalted butter melted plus more for frying
½ tsp vanilla paste/extract
finely grated zest of 2 oranges
50g plain flour
For the spiced plum compote
225g caster sugar ( add 25g more if the plums are not too ripe and sharp)
3 star anise
Juice of 2 oranges
½ tbsp finely grated ginger
¼ tsp salt
200g ripe red plums cut into halves remove the stone then cut into wedges
200g ripe golden plums do the same as the red plums
A squeeze of lemon juice optional (if the plums are very sweet)
Reza has a highly regarded cookery school in South West France, Chez Cartier, where he teaches and hosts international clients, showcasing his vast repertoire of cuisines and flavours.