Born: Chennai (Madras), India
History: I was born in a small
village not far from Madras in the state of
Tamil Nadu, India.
Till this day my father has small plot of land where he grows rice and grazes
buffalo. Not far from where we lived was my Grandparents house. After school I
would walk to my Grandmother’s and help her with the cooking. It was here in
her kitchen that I learnt how to make curd from fresh buffalo’s milk. Most
importantly it was my Grandmother who introduced me to the spices of Southern India and how to blend different spices to
achieve aromatic flavours.
always wanted to be a Chef?
After finishing school I travelled to Madras to
study hotel and catering management at the University of Madras.
It was during this time my passion for cooking developed and I began to
experiment and compile my own recipes. On completing my degree I won a position
at the ITC PARK SHERATON HOTEL in the Management Trainee Chef program. Whilst
working at the Sheraton I specialized in Southern Indian, North Indian and
would you define your style?
Mouth-watering authentic Indian cuisine including traditional Tandoori, North
and South Indian dishes. Using simple, clean and fresh flavours specialised in
designing healthy food with flavour
I ensure we use fresh local produce. On Sundays I go to the Rapid Creek market
where I buy fresh produce from Darwin’s
local producers. Fresh produce can mean the difference between a mediocre curry
or a curry that you’ll keep coming back for. I want Saffrron customers to enjoy
exceptional tasting curries.
greatest culinary inspirations?
raising’ menu item?
Barramundi Varval-Territory famous Barramundi marinated with Humpty Doo lime
juice, ginger and garlic paste. Sensational!!!
Saffrron Butter Chicken. The most popular dish on the menu and my wife’s