With a great passion and flair for cooking, chef Ramesh Kanakaraj started his early career as a chef in South Indian cities Chennai and Bangalore before travelling to The Maldives and Sri-Lanka to continue on his culinary journey before working in London. He's worked for many top hotels including The Taj, and Oberoi Hotel Group
Now he's bringing his favourite Sri Lankan and South Indian street food dishes to you, including Kothu Parotta all made using local produce.
Ramesh is conscious of the carbon footprint, and loves the taste of fresh farm to plate vegetables .
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