Cover Sricharan Venkatesh will present an experience rooted in Indian gastronomy (Photo: Ignis KL)
Sricharan Venkatesh will present an experience rooted in Indian gastronomy (Photo: Ignis KL)
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The talented chef will present a gastronomical journey that traverses India’s rich regions at Ignis on 30 May, 2024
“Any chef that leaves India is unable to take ingredients or equipment, but what we are able to bring with us is techniques and flavour,” quips Sricharan Venkatesh. Those who have followed Nadodi’s journey from the start will remember the talented Sricharan as one of its co-founders, paving the way for the Indian culinary scene in Malaysia.
While the chef has spent the last two years on a sabbatical, he is back in Kuala Lumpur, hosting his first official pop-up at Ignis on May 30, 2024. “The one-night collaboration is rooted in friendship, showcasing flavours not seen at restaurants here before,” Sricharan enthuses. “Rather than deconstructed versions of classic Indian dishes, the experience represents a deep understanding of how flavours work together.”
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Above Sricharan Venkatesh
Sricharan Venkatesh
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With Ignis’ expertise in open-fire cooking, this is also an element that will shine centre-stage throughout the 10-course, progressive journey.
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Above Dhokla, a spongy Gujarati snack
Dhokla, a spongy Gujarati snack
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The menu covers the six flavours of Indian gastronomy—salty, sweet, sour, spice, bitterness, and as I learn from Sricharan, astringency. “Think ginger, or most commonly, hing, which is a spice used widely in Southern India,” he says. “It is known also as stinky gum, and while not native to India, it is favoured as it aids digestion of other spices.”
While the experience traverses the major geographies of India, Sricharan is also excited to showcase personal flavours in a contemporary manner.
Above Malai Chicken Korma and Scarmoza Kulcha
Malai Chicken Korma and Scarmoza Kulcha
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“During collaborations, you always learn something new, as it is a challenge to cook in a kitchen that is not yours,” he adds. While Sricharan originally left Malaysia feeling burnt out, he reignited his culinary fire through experiences cooking in friends’ kitchens he would have never previously thought of working at.
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Above Flatbread being grilled over fire
Flatbread being grilled over fire
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“I gained back inspiration through experiences like these, creating and building bonds,” he says. “When I found spaces to express myself creatively, ideas came to me naturally.”
Above Ignis' luxurious interior
Ignis' luxurious interior
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Sricharan feels that Indian cuisine is constantly growing in Southeast Asia and is excited for the future to come. “At Nadodi, we really opened up a space for people to imagine what Indian cuisine could be,” he smiles. “In the future, I hope that minds can be more open towards eating and that everyone can be more grateful and appreciative for those in the industry.”
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Images: Ignis KL
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
