Some dishes mark a turning point.
For Chef Anand George, that moment came in 2008, when he won the prestigious Tiffin Cup at the Houses of Parliament with a dish then known as Pan-Fried Sea Bass. And so the signature dish of Anand George was born – Tiffin Sea Bass.
Chef Anand George receiving the Tiffin Cup from Ainsley Harriott at the Houses of Parliament in 2008
The competition, held annually at the Palace of Westminster, for the best South Asian cuisine in the UK, awarded by Members of Parliament. Anand received the award from chief judge and television chef Ainsley Harriott, having been nominated by local MP Helen Morgan.
Following the success in London, a celebratory charity dinner was held, hosted by Anand and his team and attended by friends and supporters and of course Helen Morgan in Cardiff — an unforgettable evening marking the beginning of a remarkable culinary journey.
In honour of the award, the dish was later renamed Tiffin Sea Bass, and it quickly became one of the defining plates of the restaurant.
Watch Chef Anand George preparing Tiffin Seabass
More than a competition winner, Tiffin Sea Bass captured Anand’s vision for a new style of Indian cuisine — one that respected tradition while embracing the elegance of modern presentation. It reflected the philosophy to redefine Indian Cuisine, that was once displayed across the restaurant’s shopfront:
Indian Cuisine Redefined.
At a time when Cardiff’s diners were more familiar with the classic curry house format, Anand offered something different — regional Indian cooking interpreted through refined technique and contemporary plating.
Inspiration from Kerala
The inspiration for the dish comes from the tropical backwaters of Alleppey in Kerala, Anand’s home state. Along these quiet waterways, traditional houseboats glide through palm-lined canals, their kitchens preparing freshly caught fish from the surrounding waters.
A houseboat sailing in backwaters of Kerala state in India
The most iconic of these is Karimeen (Pearl Spot), often cooked in banana leaf with spices and coconut.
For his interpretation, Anand chose Sea Bass — a premium white fish prized for its delicate texture and subtle sweetness. When pan-fried, its skin becomes beautifully crisp while the flesh remains moist and buttery, lending itself perfectly to refined presentation.
The Dish
On the plate, the pan-fried Sea Bass fillets rest upon a bed of Curry Leaf Mash, rising like sails from a lake of fragrant Alleppey sauce. A vibrant quenelle of beetroot pachadi adds colour and balance, while a single sautéed curry leaf completes the composition — a quiet nod to the sails of the houseboats that inspired the dish.
Curry Leaf Mash
The Curry Leaf Mash brings a gentle Kerala influence to a familiar comfort. Potatoes are enriched with curry leaves, mustard seeds, split urad dhal, ginger and onion, while turmeric lends a warm golden hue. The result is both comforting and aromatic — a subtle foundation for the delicate fish above.
Anand George’s signature Tiffin Sea Bass dish being plated at Purple Poppadom
Alleppey Sauce
Named after the coastal region that inspired it, the Alleppey sauce distils the flavours of Kerala into a smooth, fragrant accompaniment. Coconut, ginger and raw mango provide richness and brightness, while Kashmiri chilli adds warmth and colour without overwhelming heat.
Chef Anand describes it simply as “tongue-tickling yet mild.”
Key Ingredients
Ginger
Fresh ginger plays an essential role in Indian cooking, bringing warmth, fragrance and brightness to both savoury and sweet dishes. At Purple Poppadom it appears throughout the menu, including dishes such as Malabar Fish Curry, Alleppey Prawn Curry and the Pan-Seared Scallops on the Chef’s Taster Menu.
Kashmiri Chilli
Kashmiri chillies are valued less for heat than for their deep red colour and gentle warmth. Their subtle fruity character enriches sauces and marinades, and they have featured in many Purple Poppadom favourites over the years including Paneer Tikka, Prawn Porichathu, Chilli Chicken and Lamb Rogan Josh.
Raw Mango
Unlike the sweet ripe mangoes found in supermarkets, raw mangoes are firm, tart and refreshingly sharp. In South Indian cooking they provide acidity and brightness, balancing richer ingredient
Tiffin Seabass at Purple Poppadom
s such as coconut and seafood. In the Alleppey sauce they lift the dish with a distinctive citrus-like freshness.
Today, Tiffin Sea Bass remains one of the defining dishes of Purple Poppadom — a reflection of Chef Anand George’s journey from Kerala to Cardiff and the vision that continues to shape the restaurant’s cuisine.
The dish continues to appear on the menu for guests wishing to experience one of the creations that helped establish Purple Poppadom’s reputation.
More than fifteen years after its debut, Tiffin Seabass remains one of Purple Poppadom’s signature dishes – a plate that captures the restaurant’s blend of regional Indian flavours and refined presentation.
