Meet the Chef behind our Curry of the Day

If you’ve tried the Curry of the Day at Vikings lately, you've probably noticed one thing – it doesn't stay on the menu for long.

Behind these authentic, flavour-packed dishes is Venkatesh Ramachandran, a chef whose passion for Indian cuisine has shaped Canberra’s dining scene for decades. With decades of culinary experience and a reputation built on authenticity, craftsmanship and heart, Venkatesh is bringing his signature flavours to Vikings members.

Born and raised in Mumbai, India, Venkatesh discovered his love of cooking while still at school. Growing up in a Hindu household, his father was an accomplished cook, and family meals laid the foundation for a lifelong appreciation of fresh ingredients, carefully balanced spices and traditional cooking techniques.

After completing his hospitality qualifications in 1982, Venkatesh specialised in French cuisine at a prestigious hotel before eventually making the move to Canberra in 1990.

“It wasn't easy finding work as a chef back then,” he recalls. “But every opportunity became a learning experience.”

Those experiences, combined with the flavours of his upbringing, inspired him to open what would become some of Canberra’s best-known Indian restaurants – the flagship being Jewel of India. Through his restaurants, many locals were introduced to authentic southern Indian flavours, vibrant spices, exciting entrées and mains, and even Canberra’s Hottest Vindaloo Challenge.

Today, that same commitment to authentic flavour is being shared with Vikings members through our Curry of the Day. Venkatesh never compromises on flavour – it’s a promise he wholeheartedly makes to our members.

Every curry begins with the fundamentals. Fresh ingredients are prepared by hand, spice blends are carefully selected, and Venkatesh makes his own curry bases from scratch before cooking each dish to perfection.

“The learning never stops,” he says. “Working alongside the Vikings chefs and hearing feedback from members helps us to keep improving.”

With decades spent perfecting his craft, much of Venkatesh’s cooking now comes from instinct rather than written recipes. For home cooks hoping to recreate authentic Indian flavours, Venkatesh has some simple advice: be patient, and enjoy the process. “Learn about the spices and the cooking process. Curry isn't something you rush. You need to put some flair into it.”

And what's the one ingredient every great curry needs? Love.

“People often tell me they've followed my recipe exactly, but it doesn't taste the same. I tell them that's because I always put a lot of love into my dishes. That's the secret ingredient.”

According to Venkatesh, enjoying a great curry begins before you even take your first bite. You should notice the aroma first, just like appreciating the bouquet of a good wine. Then taste the curry sauce on its own before enjoying it with the rice or naan. That's where the flavours really come alive.

If you've been meaning to try one of our Curries of the Day, don't wait too long because they are incredibly popular and regularly sell out.

Book your table and experience authentic Indian flavours crafted by one of Canberra's most respected chefs.