AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ananta Manandhar
Born:
Nepal (Kathmandu).
History:
Growing up in Nepal, I dreamed of becoming many things - a musician, a basketball player and eventually a cook. My passion for food began at home. I give full credit to my mother and father, whose cooking brought our family together and created moments of joy around every meal.
Watching them taught me early on that food is more than nourishment it is connection, celebration and love. In high school, I chose to major in Hotel Management to deepen my understanding of culinary skills and hospitality operations.
During this time, I began working part-time in restaurants and hotels across different cuisines. These early experiences allowed me to learn from various Chefs, each with their own techniques, discipline and approach to food.
At 18, I moved to Australia for formal culinary studies a challenging but life-changing decision. To support myself, I worked as a food delivery driver, a kitchen hand and eventually a cook in Italian, Australian, Greek and Indian kitchens. My passion and experience allowed me to grow quickly and every role sharpened my skills and resilience.
Working alongside professional Chefs with diverse backgrounds taught me not just how to cook, but how to work as part of a team and respect the craft. In Melbourne, I began at Twisted Sista Café as a sandwich hand and later joined Pepperoni’s, starting as a delivery driver before moving into the kitchen as a pizza maker.
These early roles were stepping stones that led to one of the biggest opportunities in my career: joining ISH Restaurant in 2019. There, I had the privilege of working with an incredible team of Chefs, refining my techniques and deepening my knowledge of Indian flavours.
As a Nepali Chef, many of the spice profiles and cooking methods felt familiar, which made it easier to create authentic and balanced dishes. In 2021, my dream became reality when I was promoted to Head Chef. I embraced the opportunity to build a talented team, develop menus and explore creative culinary ideas.
How would you define your style?
My cooking style is a blend of traditional and modern Indian techniques, shaped by my curiosity and passion for flavour. I love experimenting with global influences while staying grounded in the classic foundations of Indian cuisine.
Fresh, seasonal ingredients are at the heart of my dishes and I rely on bold spices, aromatic herbs and thoughtful layering of flavours to create depth and richness. I’m particularly drawn to slow-cooking methods, as they allow the ingredients to develop character and complexity over time.
At the same time, I enjoy using contemporary techniques and creative plating to bring a modern edge to familiar flavours. Overall, my style is about balance honouring tradition while embracing innovation. My goal is always to create food that is vibrant, comforting and memorable, dishes that not only taste delicious but also have the power to bring people together.
What is your feature flavour these days?
Lately, my feature flavour focuses on freshness, purity and authenticity. Over the years, food trends and flavour preferences have evolved, but I always come back to one simple philosophy: let the natural ingredients speak for themselves.
I prefer working with raw, fresh elements and creating everything from scratch, allowing flavours to develop naturally without relying on overly processed products. Whether it’s sweetness from jaggery, heat from fresh green chillies, or aroma from whole spices, I aim to extract and highlight the true essence of each ingredient.
Obsessive-compulsive about?
I am obsessive compulsive about consistency, precision and cleanliness in the kitchen. For me, every detail matters from how ingredients are prepped to how a dish is plated. I believe that maintaining a clean, organised workspace not only ensures efficiency but also reflects the discipline and respect a chef should bring to their craft.
I’m particularly strict about flavour balance and timing. If a dish isn’t cooked exactly the way it should be, I will redo it until it meets the standard I expect. That commitment to doing things the right way every single time is what drives me and keeps my cooking consistent, reliable and refined.
Your greatest culinary influence:
My greatest culinary influence comes from the wisdom and traditions passed down by our ancestors. They shaped the way we understand spices, herbs and meat teaching us how to use each ingredient with purpose and respect. Their knowledge of traditional techniques, flavour balance and preparation methods has made the foundation of cooking much easier for our generation.
What do you love about this business?
I am deeply grateful for this business for many reasons, especially because I have been part of it for almost six years. Over this time, I’ve built a strong and respectful relationship with the owners and one of the things I value most is the working environment they have created. We operate like a family supportive, collaborative, and always there for one another.
The culture here is built on trust. I have been given the creative freedom every Chef hopes for: the freedom to execute high-quality dishes, lead a competitive and motivated team and serve food with genuine care for our guests.
An ingredient you can’t live without?
For me, it has to be garlic. It brings incredible depth, aroma and flavour to almost any dish and its nutritional benefits make it even more valuable. In Asian cooking especially, garlic is essential without it, a dish can feel incomplete, almost like food without salt. It’s a powerful, versatile ingredient that elevates everything it touches and I can’t imagine cooking without it.
Most ‘eyebrow-raising’ menu item?
I would say the roti duck taco. Since tacos are traditionally Mexican, seeing an Indian-inspired version on an Indian restaurant menu immediately surprises guests. The idea of combining a classic Indian roti with duck and bold fusion flavours is unexpected, but once diners try it, it quickly becomes one of the most talked-about dishes.
This dish gained special recognition when we were selected by Visit Melbourne as a featured fusion creation and it was even tasted and praised by the renowned MasterChef Marco Pierre White an incredibly rewarding moment for my team.
Signature dish:
Lamb shank rogan josh.
What can diners expect when they eat at your restaurant and what makes the experience special?
When diners visit our restaurant, they can expect more than just a meal they can expect an experience. Every dish is crafted with care, combining bold, authentic flavours with creative presentation. We focus on using fresh, high-quality ingredients and traditional techniques, while also embracing modern touches to surprise and delight our guests.
What makes the experience truly special is the passion behind everything we do. From the warmth of our service to the attention to detail in each plate, we aim to make every guest feel welcome and valued. Diners can enjoy dishes that are comforting yet innovative, familiar yet exciting, leaving them with memories that go beyond the food itself.
At the heart of it all, we want our guests to feel connected to the flavours, the culture and the people who make the food. Eating at our restaurant is about enjoyment, discovery and sharing in the love of great cuisine.
What is your go-to meal at home when you don’t feel like cooking?
Honestly, I like to keep it simple. My go-to meal is usually a comforting cup of milk tea paired with a couple of slices of bread and butter. It’s quick, satisfying and gives me a little moment to relax without having to cook.
Tell us something no one knows about you?
I come from a middle-class family in Kathmandu and pursuing my studies and career in Australia was far from easy. I have now been living in Melbourne for eight years and those years have shaped me in ways I could never have imagined.
In the first three months after arriving, I faced the unexpected death of my father - a devastating loss, as he was not only my emotional support but also the sole provider for my education and family. Losing him so suddenly was a huge setback, but it also became a turning point in my life. As the eldest son, I had to step up and take responsibility for myself and my family.
That period taught me resilience, discipline and the ability to thrive under pressure. Since then, I have approached every role I’ve taken on with dedication and responsibility. I believe this mindset has helped me build strong relationships with the owners and teams I’ve worked with something I am genuinely proud of.
Where do you see yourself in 5 years’ time?
In five years, I see myself as a key part of this organisation, having grown in my role and contributed significantly to the company’s success. I aim to continue improving my skills and pushing culinary innovation to deliver modern, unique flavours.
In a competitive industry like hospitality, it’s essential to create dishes with precision, intensity and thoughtful fusion of multiple cuisines. I also hope to take on greater leadership responsibilities mentoring my team, sharing knowledge and helping the company grow while achieving our collective goals.
Looking ahead, I envision contributing to the expansion of the restaurant, potentially establishing multiple franchises across Melbourne. On a personal note, my mum has always encouraged me to challenge myself and she’d love to see me take a shot at MasterChef Australia in the coming years so who knows? That might just be an exciting chapter in my journey.
ISH Restaurant
Representing the intersection of old and new, traditional and modern, Eastern and Western, ISH Restaurant is an Indian-inspired drinking and dining experience nestled on Gertrude Street in Fitzroy. A cool, edgy ambience of exposed brick, copper accents, monochromatic artwork and intimate table settings conveys a sleek and dynamic Melbourne aesthetic, designed over two levels with bespoke fittings and furnishings from India. From a menu boasting familiar and surprising flavours, start with kingfish ceviche, eggplant, lime, rendered chicken fat, mint chiffonade and prawn crackers. For the main, try slow-cooked Kerala beef with housemade spice mix, curry leaves, fennel, aged basmati and turmeric rice and garlic naan; or Malabar prawn curry, coconut and chilli gravy, tamarind and fenugreek.
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