Nandu from Spice Lane

Meet the Maker: Nandu Yemula from Spice Lane.

Originally hailing from Hyderabad in India’s south amidst the bustling food and spice markets, Nandu of Spice Lane migrated to New Zealand in 2008 bringing along with him his love and knowledge of Indian cuisine. 

How did you come to open Spice Lane?
Although not a chef myself, I know and love the food well. I found a bit of a knack for identifying talent in the kitchen and wanted to create a space for bringing authentic South India to New Zealand. 

Who is your team made up of?
At Made, we're fortunate to have chefs like Sudha and Indra, renowned for their expertise in both authentic and fusion cuisine. Sudha excels in traditional South Indian dishes, while Indra brings his talent to North Indian cuisine. Together, they ensure every dish at Made is an authentic culinary delight. Additionally, Bhavana manages customer service with extensive knowledge of food, enhancing the overall dining experience.

How do you ensure your authenticity when cooking here in New Zealand?
We import authentic ingredients all the way from India, including our sweet tomatoes used as the base of a lot of our curry sauces. Beyond that, we use fresh local produce from our neighbours at Expleo Butchery and Pirongia Mountain Vege’s! Our team is incredibly skilled in Indian cuisine and each have their own specialty that they are in charge of. One of our chefs comes in at 9am everyday just to roll dough for our daily fresh naans. 

What is your favourite dish on the menu?
As I am from the land of the biryani - of course it would have to be that! Our Spice Lane biryani is traditionally prepared in an air tight container and then cooked on charcoal or wood fire for at least two hours with meat and spices. A must try.

Visit Spice Lane in the Mess Hall