“In Japan, the norm is to use ready-made masala mixes for curries. My journey started with a struggle to perfect curry, which led me to work at Indian restaurants in Kyoto and Aichi for a decade.”
Dai had a chance encounter with Chef Manikandan in Chennai’s Savya Rasa. “I was so impressed by the food he made. I offered him a job on the spot which he agreed to.”
The essence of South Indian cuisine lies in its unique taste and flavours, which vary from region to region. At Tadka, one dish that truly represents this essence is sambar.
Currently, Tadka collaborates with an importer for most of their spices and ingredients. However, when initially launched, even sourcing curry leaves was a challenge.
Operating a South Indian restaurant requires offering a variety of dishes, both for vegetarians and meat lovers. Dai ensures that the restaurant caters well to its diverse clientele.
He signs off saying, “I want to introduce South Indian recipes that are prepared over a wood fire and using earthenware, the traditional way. We are exploring the possibility of this.”