What chefs cook at home: Johnson Ebenezer and Sricharan Venkatesh

Johnson Ebenezer's duck roast utthappam. Photo: The Star/Art Chen

When acclaimed south Indian fine-dining restaurant Nadodi opened last year, the restaurant’s executive chef Johnson Ebenezer and chef de cuisine Sricharan Venkatesh wanted to offer Malaysian diners something a little different from the traditional Indian meals they were accustomed to.

“We wanted to recreate lost recipes and our childhood memories of certain meals, but not the authentic way. Instead we looked at how else we could enhance it, how else we could do it using other elements and techniques, but having that base memory of the original dish in mind,” says Ebenezer.