Sricharan Venkatesh
Head Chef at Nadodi
Whether in the calm of home or amid the bustle of Nadodi, Sricharan Venkatesh’s entertainer mode is permanently set to ‘power-on.’
“Water? Grapes? Homemade kombucha?” he proffers. He had us at homemade kombucha. Mildly sweet and spicy, the libation fizzes softly throughout our chat.
Besides an accommodating attitude, the chef totes his three favourite ingredients wherever he goes; peppercorns, curry leaves and yogurt can be found in his pantry at almost all times. “I need my basic Indian ingredients,” says the matured millennial. “Without them, it wouldn’t feel like a proper kitchen. Did you know? Malabar in Kerala is where the world’s spice trade first took off. India gave spices to the world,” pronounces the chef with pride.
A proud spokesman for Indian cuisine and culture, Srirachan moved to Malaysia two Septembers ago to staff Nadodi. Happily for him, he can easily stock his pantry with the same ingredients he gets at home—a quick trip to Little India ensures that. “I get most of my groceries from Ben’s or Mercato, but the Indian stuff I get from Brickfields. This is from Brickfields, this is from Brickfields, this is from Brickfields...” His voice trails off as he pulls a plethora of items out of his cupboards.