Balaji Ramesh

Chef Bala found his true calling at the tender age of 8 under the tutelage of his mother, and he turned that passion into an illustrious career that has spanned over 14 years in leading Indian, Italian, Middle Eastern, Mediterranean and Japanese restaurants.

Armed with a B.Sc. in Hospitality and Hotel Administration from IHM Chennai and an Advanced Diploma in Hospitality Patisserie from Le Cordon Bleu Sydney. Bala has worked with and learned from some of the finest chefs. These include Avit Gosh, Ajit Bangera, Dharman Makwana, Massimo Gullota, Adriano Zumbo, Jacqui (Nomad) and Philip Khoury.

Arusuvai comes from two words in the Tamil language of South India, with “aru” meaning “six” and “suvai” meaning “taste,” referring to the different qualities of food: sweet, sour, salty, bitter, pungent and astringent. According to the Indian health system of Ayurveda, a meal must contain all these six tastes for us to feel truly satiated.

Chef Bala intends to bring the aesthetics of arusuvai to his menu.

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