Style Of Food :
Chef Sudha describes his food as the finer side of Indian cuisine; he tries to break the conventional boundaries, opening our eyes and mouths to multicultural cuisine. He uses local and seasonal produce,including exquisite sea foods such as King Scallops, Wild Sea Bass, Red Mullet, Loch Fyne Salmon and John Dory. A few of his favourite signature dishes are Barbarie Duck, Highland venison, Pigeon and Scottish Fillet .( unusual for Indian cuisine).
Chef Sudhas style of cooking is predominantly Indian with little influence from Thai, Cantonese Chinese and Malaysian cuisine all combined with a modern twist and western presentation. At the same time the nutritional value of the food is important to him and his preference is to use quality oils, and traditional spices renowned for their medicinal properties.
“LEICESTER MERCURY” reports “The rare talent of chef Saha is to take Indian dishes and fuse them with influences from all over the world to create masterpieces.”
Chef Sudha believes the secret to any dish is the building blocks – the ingredients themselves, and the time spent sourcing them. Diversity of regions and seasonality of produce enable suppliers to produce a quality product, and the use of quality products in turn means the dish is supported by ingredients themselves.
Chef Sudha has an impressive culinary career which is culturally diverse, as a 17 year old in Calcutta Sudha aspired to be a doctor, but soon changed his mind when out of thousands he was given a place to train hotel industry management at Chennai. He joined the Ambassador hotel, trained at Taj hotel and a few years later moved to Dubai to took up his first role as executive chef at the age of 23.