Selvam Kandasamy

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.

Have you 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 Tandoori cuisine.

How 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

Obsessive compulsive about?
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.

Your greatest culinary inspirations?
My Mum.

Most 'eyebrow raising’ menu item?
Barramundi Varval-Territory famous Barramundi marinated with Humpty Doo lime juice, ginger and garlic paste. Sensational!!!

Signature dish: Saffrron Butter Chicken. The most popular dish on the menu and my wife’s favourite.