About Pramod

Dynamic and multi-skilled professional, possessing experience of over 20 years with leading luxury hotel chains/restaurants in stars studded hospitality industry. Working as Food Production & Development Chef. Possessing valuable insights, keen analysis and team approach to implement best practices.

My Inspiration

Download my resume Pramod Nair-Curry chef of the year 2015

The inspiration for creating new and interesting dishes comes from my experience of staying different parts of India and Nepal and experiencing diverse culture and cuisinery varieties first and foremost; but also could include traveling, eating out, reading and sometimes just passing ideas throughout the day. That’s what keeps it fun. I’m able to explore my creativity through the art of cooking. My cuisine reflects farm to table with twists and playfulness.

Myself born and brought up in India, which is diverse and dynamic in its culture reflects in its cuisine also. Being the son of a Military person I stayed and traveled across north to south of India and knows the rich tradition of this enlightening land. Being interested in cooking since childhood, tasting different cuisine from across India and taking inspiration from my mother who is a great cook, I developed a passion for cooking decided to choose culinary as my profession.

I graduated on Hotel Management from University Of Kerala. I joined the Taj group and had the opportunity to the cook for Indian President Dr.A.P.J Abdul Kalam and be the Member of Taj’s chef’s team for the banquet lunch for Her Majesty Queen Elizabeth II and HRH Prince Phillip.

My passion to promote authentic Kerala food find many takers from distant shores like Iceland, Norway and many parts of the United Kingdom

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My Achievements

Download my Recipes Dr.Abdul Kalam-Pramod Nair

"Restaurant’s new chef can dish up food fit for a queen"
"Abul’s Spice from Corwen crowned Welsh Curry House of the Year 2015"
"Pramod Nair in NDTV TV show, on recipe of calicut chicken biriyanai"

  • 2012 Michelin Bib Gourmand award .
  • 2012 Best chef finalist Somerset Life Food Drink award.
  • 2012 Mentioned in Jamie Oliver food Magazine/Good food Magazine.
  • Invited to do cookery demonstrations in Fonmoon food festival.
  • Active participation in Abergavenny food festival.
  • Successful completion of seafood festival.
  • Successfully set up the kitchen for Mint&Mustard Restaurant in Taunton.
  • Hosted banquet function for the Queen of Norway during the inauguration of Opera house in Nordfjord Eid
  • Streamlined the menu with international cuisine alongside the Icelandic cuisine.
  • Recognized for efficiently providing outdoor and private caterings.
  • Cookery demonstration for US travel channel in 2009.
  • Hosted banquet function for Chief of Air Staff and Governor of Kerala at Taj Varkala.India.
  • Hosted lunch for the Royal Family of Travancore.
  • Organized television shows for Asianet and Surya Channels in Taj for the Hotel promotions.
  • Organised 2 days Banquet functions for the South Asian region’s NATIONAL GEOGRAPHICAL CHANNEL LAUNCH.
  • Contributed recipes in “Gourmet’s Delight’ Indian Express Newspaper.
  • Member of Taj’s chef’s team for the banquet lunch for Her Majesty Queen Elizabeth II and HRH Prince Phillip held at Taj Malabar,Kochi.

My Specialties

My specialisation ranges from Indian/South Indian vegetarin dishes, Icelanding and Norwegian dishes. My greatest strenghts are in authentic Kerala vegiterian food .


Crispy, Golden Upperi

et another unique preparation with bananas is the Upperi. Upperi is prepared by chopping bananas into a ...

Uzhunnu Vada

Uzhunnu vada, also known as medu vada or urad dal fritters, is a common snack in South India. What can be a more ideal complement to a hot piping tea?

Parippu Vada

Parippu vada or Dal vada, to describe in three simple words – spicy, crunchy and yummy. ... Parippu vada, “puvan pazham” and a cup of tea is the famous combination in Kerala through ages



Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savouries, pickles and desserts ...

Simple Kerala Fish Curry

This Fish Curry Curry is lot more healthier than Kerala Fried Fish and other Fish Curries made with Coconut paste or milk. You need to use Kashmiri Chilly or Paprika powder to get a nice red color for the gravy without all the extra heat


Avial or Aviyal is a traditional side dish served as an accompaniment to rice. It is considered as an essential side dish of a Sadya especially Onam Sadya (a traditional vegetarian banquet).


Semiya Payasam

Semiya Payasam is a popular dessert for lunch made by south Indians for all festivals like Onam andTamil new year ...

Ada Pradhaman

Ada Pradhaman - The most sought after Payasam from Kerala. A dessert made from steamed rice flakes in .

Ela Ada

Ela ada is a traditional sweet dish prepared in Kerala. It is made of coconut and jaggery which is kept inside a layer made out of rice flour, ...

Hire Me

I belive, as an Asian and Islandic chef, with my skills, experience and attitude can bring alluring and mood elevating varieties to the menu. The rare taste preferences acquired through more than two decades of cooking worship,
I poise, to delight my guests , the fascinating taste rhythms, pacify the longing temptations across all sects.

I coordinate and streamline the entire gamut of operations across the hotel/F&B management with my exposure and expertise. Being a cheerful and vibrant personality, I dedicate my efforts to enlighten the ambiance.

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