Jack Ng
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Srinivas Velpuri
Born:
Hyderabad, India.
History:
Completed Bachelor’s Degree in Hotel Management and Culinary Arts from Hyderabad. Received a campus placement in Dubai with 5-star Jumeirah Beach Hotel; starting my career as a Commis-3 in International Breakfast and Asian Cuisine.
Worked in different hotels for 7 years in the Middle East with different roles; my last role was Sous Chef (in charge of the Banquet kitchen) in Fairmont Hotel The Palm Jumeirah.
Then moved to Sydney and joined Indu Dining as a Sous Chef (Modern Indian Cuisine); before moving to Masala Theory (Neo Indian Food) as a Head Chef.
Joined Dosa Hut Dural as Head Chef (Modern Indian Cuisine) where my goal is to create a very modern Indian Cuisine like Indian Accent London, Gaggan Thailand, Chef Atul Kocchar and Vineet Bhatia. I take them as my Indian cuisine role models.
Have you always wanted to be a Chef?
Even from my teenage years, I have always been excited to see how the dish comes out. That’s how I started to learn to cook and I have turned that excitement into a professional career.
How would you define your style?
Modern, healthy, uniquely flavoured cooking.
What is your feature flavour these days?
Indian spices.
Your greatest culinary influence:
Gaggan, Indian Accent London, Atul Kochhar and Vinnet Bhatia.
What do you love about this business?
Challenges, meeting new people and understanding their requirements.
An ingredient you can’t live without?
Micro-cress and coriander.
Most ‘eyebrow-raising’ menu item?
Try chicken tikka at Dosa Hut Dural, gulab jamun tart with raspberry coulis and blueberry cheesecake ice cream.
Signature dish:
Fish wrapped in banana leaves.
Dosa Hut Dural
Impress your foodie soul with Indian fare with flair from Dosa Hut Dural on New Line Road. Presenting a rustic fit-out of sandstone walls, Indian statues, wooden beamed ceilings and chandelier lighting, there’s also a private dining space ideal for your next special event. Known as the pioneers of bringing authentic Indian food culture to this country, expect the usual offerings of crispy dosas filled with potatoes, chicken or lamb mince; alongside a multi-cultural menu plating up tasty starters of chicken tikka, garlic aioli, salad, chat and masala. Delve into lamb rogan josh with onion, tomato purée, steamed rice and papadums for the main, or try spiced coconut prawn curry in moilee sauce with chilli and coriander. Finish sweetly with a delicious dessert of gulab jamun tart and kulfi.
