Indian-origin chef participates in Feed Sydney campaign to help poor
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Kumar Mahadevan, chef and owner of Aki’s at Woolloomooloo and Abhi’s in North Strathfield
Sydney, Jan 16 (ANI): An Indian-origin chef-cum-restaurateur has joined hands with other Aussie chefs for the Feed Sydney restaurant night, where diners can add a little extra to their bill to help provide 250,000 meals for disadvantaged people.
Some restaurants will also match or better the diners’ contribution.
Kumar Mahadevan, chef and owner of Aki’s at Woolloomooloo and Abhi’s in North Strathfield makes about 30 litres of extra food every few weeks to donate to food rescue charity OzHarvest.
“As part of the Hindu philosophy of dharma … wastage of food is a sin like any other religion,” the Sydney Morning Herald quoted him as saying.
“I think the world is large enough for everybody to share,” he added.
OzHarvest founder Ronni Kahn said it was easy for diners to add extra money to their bills tonight.
“1 dollar equals one meal. It’s really simple to make a difference. While you’re enjoying your good meal you can know you’re helping,” she said.
Feed Sydney is a campaign run by OzHarvest and action group Do Something, running through June.
It aims to highlight food wastage, food poverty and food recovery.
Funds raised will be distributed among charities and spent collecting and rescuing more food. (ANI)
Chef Kumar’s Profile
Cooking Indian food is a challenge. Achieving the correct mix of herbs and spices is akin to mastering a magic potion and overdoing just one ingredient is liable to produce disastrous results. Luckily Sydney-siders have the likes of Kumar Mahadevan to delight us with his delicious Indian cuisine in two fabulous locations: Abhi’s in North Strathfield and the more recent Aki’s in Woolloomooloo. Both restaurants are named after his sons, continuing a family connection that began many years ago when his taste for cooking first transpired in his mother’s kitchen in Madras as she taught him the family recipes.
Beginning his training at age 17 at India’s Institute of Hotel Management, Mahadevan went on to complete his apprenticeship the Taj Intercontinental Hotel in Bombay. He soon found himself in Australia heading up the kitchen at Mayur restaurant where he cooked for the likes of Prince Phillip and Mick Jagger. Abhi’s opened in 1990 with Aki’s following in late 2003. Both restaurants showcase Mahadevan’s light, delicate flavours and fresh, aromatic spices in a modern interpretation of traditional Indian food, reflecting all regions of the country. His signature patrani machhi consists of an exquisite fillet of wild barramundi wrapped in banana leaves and steamed with fresh mint, coriander, ginger and lime.
Source: http://www.bestrestaurants.com.au/Chef/Kumar-Mahadevan-akis.aspx
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