AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Srinivas Velpuri
Born:
Hyderabad, India
History:
Some of my earliest memories are of standing in the kitchen, watching my mother cook — no recipes, no measurements, just instinct and love. She didn’t just prepare meals; she created comfort. The clinking of ladles, the smell of spices, the way everyone would gather around the table — it all left a mark. That’s where it really began for me.
I never imagined I'd wear the title of 'Chef' one day. My journey didn’t begin in a classroom — it began with the smells, sounds and stories simmering in our family kitchen. My foundation was much simpler, much more personal — it was home. Watching food being made not for show, but for people. For family. For connection. That quiet love for home-style cooking slowly turned into a passion I couldn’t ignore.
Eventually, I found myself stepping into the professional kitchen, driven not by ambition alone but by a deep respect for the kind of food I grew up with. I wanted to create dishes that felt familiar, that brought comfort — whether you grew up in the same culture or not. Over the years, I worked in different kitchens, constantly learning, experimenting and evolving. Through all of it, my core belief stayed the same: food should make people feel something.
As a Chef today, I still carry those early lessons with me. I’m not trying to chase trends or reinvent anything for the sake of being different. I’m here to honour ingredients, traditions and memories. My cooking is rooted in storytelling — every dish has a little bit of my past and a little bit of who I’ve become.
The biggest reward for me is still the same — watching someone take that first bite and feel a little warmth, a little nostalgia, maybe even a little surprise. That’s what keeps me going. For me, food has never been just about flavour. It’s about feeling. If I can create that feeling for even one person, I know I’ve done something right.
Have you always wanted to be a Chef?
Yes — though I may not have called it that at the time, I believe I found my love for cooking very early on.
I grew up watching my mum cook with such ease and care — every meal she made had heart. There was no drama in the process, no showing off. Just an unspoken understanding of how to feed people in a way that made them feel loved. I remember being completely drawn in — by the aromas, the rhythm, the way she could bring people together over something so simple.
Back then, I didn’t say, "I want to be a Chef”, but I knew I wanted to be in that space — where food created emotion. I started experimenting at home, slowly building confidence, slowly understanding how much joy I got from making something with my hands and watching people enjoy it.
Over time, that quiet curiosity grew into something stronger. I realised that cooking wasn’t just something I loved — it was something I wanted to do every day. Not just for myself, but for others. That’s when the idea of becoming a Chef started to feel real.
So yes, I guess the seed was always there — planted in my mother’s kitchen — and it’s been growing ever since.
How would you define your style?
I’d describe my style as modern Indian with a clean, conscious twist. The flavours are familiar, but the food feels lighter — less greasy, more balanced and often gluten-free. I’m careful with spices, using them to enhance, not overwhelm.
I like to keep things simple, smart and sustainable. That means designing menus where every ingredient gets used fully — from stalks to skins — and finding creative ways to avoid waste.
For me, it’s about honouring tradition while cooking for today. The goal is to serve food that feels good, tastes real and doesn’t leave you needing a nap after.
What is your feature flavour these days?
Right now, I’m really enjoying working with Chettinad lamb shank — it’s been a bit of a standout. The dish brings together the bold, peppery warmth of traditional Chettinad-style cooking, but we’ve balanced it to suit the Australian palate — not too heavy, not too fiery, just layered and deeply satisfying.
We use beautiful, slow-cooked lamb shank that just falls off the bone, paired with a spice blend that’s robust but not overwhelming. It’s comfort food with character — familiar enough to feel approachable, but still exciting on the plate.
It’s been amazing to see how well it’s connecting with diners — especially those who may not have tried Chettinad flavours before.
Obsessive-compulsive about?
Lately? The new bar menu — 100%. I’ve been obsessing over every little detail, from flavour pairings to how each drink complements the food. It’s not just about pouring something nice — I want the bar to feel like an extension of the kitchen. Same thought, same care, same energy.
Whether it’s reworking the spice on a rim or playing with house infusions, I’ve definitely gone down the rabbit hole. Honestly? I love it.
Your greatest culinary influence:
Without a doubt — my greatest influence has been the idea of home. Not a person, not a place, but the feeling of it.
It’s that warmth you get from a slow-cooked meal, that familiar smell that pulls you into the kitchen, that quiet joy of being fed by someone who knows exactly what you need — even if you haven’t said it. Of course, my mother was the first person who brought that to life. Over the years, I’ve realised it’s that emotional connection to food that influences everything I do.
No matter how far I push creatively, or how modern the menu gets, I always want my food to carry a bit of that same comfort — food that feels like it’s cooked for you.
What do you love about this business?
What I really love about this business is how it teaches humility. No matter how much experience you have, food has a way of keeping you grounded. One day, a dish works perfectly — the next, the same dish just...doesn’t land. You have to go back, rethink, adjust.
There’s no autopilot here. You’re always learning — from your team, from your guests, even from your mistakes. That constant push to be better, to listen more, to evolve — I find that incredibly rewarding.
Plus, there’s something satisfying about taking an idea in your head and seeing it come to life on a plate, then watching someone enjoy it. That creative loop — from concept to connection — never gets old.
An ingredient you can’t live without?
Garlic. Hands down.
It’s the backbone of so many dishes — subtle when you want it to be, bold when you need it to be. Whether it’s the first thing hitting the pan or the last touch in a chutney, garlic brings depth, warmth and that little hum in the background that makes everything taste better.
Take it away and the kitchen just feels…quiet.
Most ‘eyebrow-raising’ menu item?
Everyone knows butter chicken. It’s one of those dishes that’s almost become a gateway into Indian cuisine. For us, it’s more than just a crowd favourite — we treat it like an experience.
It’s not just about the creamy tomato gravy or the tender chicken — it’s about getting the balance just right. Not too sweet, not too rich and definitely not drowned in cream. We slow-cook the sauce, layer the spices carefully and make sure every bite hits that comfort-meets-complexity sweet spot.
We serve it with fresh naan or rice — and honestly, when it lands on the table, you can see eyes light up. It’s nostalgic for some, a first for others, but always a moment.
It might sound simple, but nailing butter chicken is a craft and when it’s done right, it reminds you why classics never go out of style.
Signature dish:
Chettinad lamb shank curry.
What can diners expect when they eat at your restaurant and what makes the experience special?
When you dine with us, expect bold, balanced flavours without the heaviness and a menu that’s familiar yet thoughtful. What makes the experience special is the intent behind everything — from how we use ingredients to how we welcome you. It’s warm, personal and never overdone. We want you to leave not just full, but genuinely cared for.
What is your go-to meal at home when you don’t feel like cooking?
When I don’t feel like cooking — which does happen more than people think — my go-to is always Thai food. Something about the balance of sweet, spicy, salty, and sour just hits the spot. It’s comforting, flavourful and honestly, it saves the day when I’ve been around food all day but still want something good without lifting a finger.
Tell us something no one knows about you?
Something most people don’t know about us is that many of our recipes are completely unique — developed in-house after countless trials to strike the perfect balance between tradition and innovation. We don’t just follow trends; we create our own flavours using freshly sourced ingredients and hand-ground spices. Every sauce, every marinade and every garnish has a story — crafted with intention, not imitation. That’s what makes each dish unmistakably ours.
Where do you see yourself in 5 years’ time?
In five years, I see myself still doing what I love — but on a larger scale. I’d like to grow the brand, maybe open another space or two, but only if it means we can keep the quality and heart intact.
I’d also love to spend more time mentoring young Chefs — helping them find their voice in the kitchen without losing themselves in the noise. It’s less about chasing big numbers and more about building something lasting, honest and creatively fulfilling.
Seven Spices
Discover where spice meets splendour at Seven Spices on Burns Bay Road in Lane Cove. This modern Indian restaurant exudes a warm and welcoming vibe ideal for family celebrations or romantic rendezvous, while the menu paints edible stories where ancient recipes dance with unexpected twists, smoky whispers and global flavours. Choose from extensive options from sharing feasts to street delights, dosa, curries and flame-kissed goodness from the tandoor; start with juicy lamb kebabs, with kochumber and edamame salad, mint chutney, lemon wrap and chilli saffron foam. For a memorable main, devour mint and coriander-infused baby goat curry with sides of steamed basmati rice, garlic and cheese naan. For a sweet ending, try exotic carrot halwa, kulfi and pistachio.
