At 28, Chef Sricharan Venkatesh is the youngest member of Nadodi’s founding team. He is responsible for Nadodi’s approach to breaking culinary boundaries with inventive techniques that add a sense of playfulness to traditional South Indian cuisine. His culinary philosophy showcases a daring display of flavours, ingredients and spices not commonly used together. The result: Punchy, one-of-a-kind dishes that not only resonate with the global diner, but also pay homage to his South Indian heritage.
“We’re completely changing the traditional way of looking at South Indian food,” says Chef Sricharan. Having cut his teeth in the kitchens of Gaggan in Bangkok and Indigo Restaurant in New Delhi prior to Nadodi, Chef Sricharan wants to utilise the skills he has amassed to infuse the cuisine of Nadodi with the distinct South Indian flavours of this region.
Driven by a desire to elevate the flavours of South Indian cuisine in Malaysia and Singapore, Chef Sricharan finds himself returning to his roots to rediscover lost recipes. He turns to the dishes he grew up eating for inspiration to create a cuisine with authentic flavours representative of his country – and along the way, change perceptions of South Indian cuisine.
