Sentur has traced traditional recipes from the coconut-lined coast of Malabar to the spice laden ports of Madras and Jaffna, jazzed in a bit of Manchuria and Szechuan for that oriental-bling-finish, gathered an army of trained chefs; and the result? Santhi’s of course.
Sentur grew up eating authentic, traditional cuisine both at home and at Tangoe. Now he wants to share this with you.
With the resounding clangs of knives and plates at Tangoe, its success and the experience of twenty years in producing truly authentic dishes from South India and Sri Lanka, Sentur, the young heir of the Surendran clan, brings you Santhi’s.