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Executive chef Ebenezer (left) says: “We have grown up with South Indian food and understand the flavours. We combine culinary techniques that we have picked up from our careers with our food memories. It is not just about doing a brown sauce recipe”. “If the French kept their food at home, it would not have come out. It is time to show that our South Indian food can be made in different ways.” Read More:https://guide.michelin.com/sg/travel/nadodi-restaurant-kuala-lumpur-2018/news
