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About ARUSUVAI DINING
What is "Arusuvai"?
The term "Arusuvai" comes from the Tamil language of South India. It is formed by combining "aru," meaning "six," and "suvai," meaning "taste." The term refers to the six different tastes of food, namely sweet, sour, salty, bitter, pungent, and astringent. According to Ayurveda, a traditional Indian health system, a meal must contain all six tastes to provide true satisfaction.
Our Chef
Bala has been passionate about cooking from a young age, and he learned the ropes from his mother. Over the course of 14 years, he has built a successful career in the culinary industry, working at top restaurants that serve a range of cuisines including Indian, Italian, Middle Eastern, Mediterranean, and Greek.
He holds a B.Sc. in Hospitality and Hotel Administration from the Institute of Hotel Management Chennai (IHM) and an Advanced Diploma in Hospitality from Le Cordon Bleu Sydney. Bala has worked in some of the finest kitchens, including ITC Grand Chola, The Leela Palace, Nomad, Indu, Grana, Lana, Martinez, Alpha, Hyatt Regency, and The Fullerton Hotel.
Bala aims to incorporate the principles of Arusuvai into his menu to create delicious and satisfying dishes for his guests.
Our Offering
Arusuvai Dining offers a contemporary take on Indian cuisine, using the freshest seasonal and locally sourced produce available in Australia. Traditional Indian dishes inspire our food, but we use European techniques to create unique and unexpected flavour combinations. Our menu offers a mix of all-time Indian favourites and modern dishes, taking our guests on a journey of taste.
We are committed to using only the highest quality ingredients in our products. We prioritise locally sourced and organic ingredients whenever possible to ensure our customers receive the best viable product.