Srinivas Velpuri

Srinivas Velpuri


Hyderabad, India.


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

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 starters of Cajun spiced prawns, with garlic and thyme aioli, avocado and bhel puri. Delve into tandoor smoked lamb chops, served with green pea and mint puree, chilli oil, saffron foam and edible flowers; or try banana wrapped fish, baked with fennel, chilli, tomato, coriander, onion and coconut sauce.

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