At 28, Chef\nSricharan Venkatesh is the youngest member of Nadodi\u2019s founding team. He is\nresponsible for Nadodi\u2019s approach to breaking culinary boundaries with\ninventive techniques that add a sense of playfulness to traditional South\nIndian cuisine. His culinary philosophy showcases a daring display of flavours,\ningredients and spices not commonly used together. The result: Punchy,\none-of-a-kind dishes that not only resonate with the global diner, but also pay\nhomage to his South Indian heritage.<\/p>\n\n\n\n
\u201cWe\u2019re completely\nchanging the traditional way of looking at South Indian food,\u201d says Chef\nSricharan. Having cut his teeth in the kitchens of Gaggan in Bangkok and Indigo\nRestaurant in New Delhi prior to Nadodi, Chef Sricharan wants to utilise the\nskills he has amassed to infuse the cuisine of Nadodi with the distinct South\nIndian flavours of this region. <\/p>\n\n\n\n
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 \u2013 and along the way, change perceptions of South Indian cuisine.<\/p>\n\n\n\n![\"\"](\"http:\/\/hapa.asia\/wp-content\/uploads\/2019\/12\/Chef-Sricharan-Dish-1-1160x774.jpg\")
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