Nestled in the vibrant precincts of North Hobart and expanding to Salamanca earlier this year, Indian Culture is not just a restaurant, it’s a bold endeavour to recalibrate the Tasmanian palate. Owners Mohit Dureja and his wife, chef Pooja Dureja, first embarked on this gastronomic mission in August 2022. Their vision? To dispel myths and bring the authentic flavours of India to Tasmania’s doorstep. F rom the heart of India to the island of Tasmania, the Durejas’ journey is about more than just food – it’s about culture, heritage, and education. Their approach has given them a platform not only to serve exquisite meals but to educate Tasmanians about the rich, complex world of Indian cuisine Mohit and Pooja’s love for food and hospitality is deeply rooted in their New Delhi upbringing, where they were surrounded by the flavours, aromas, and traditions of Indian cooking. Mohit first visited Australia in 2006 on an underage cricket tour, where he fell in love with the country. In 2012 he returned to Sydney to attend University, before moving to Melbourne for corporate work. In 2020 his job brought him to Hobart, and entering the hospitality world was the
furthest thing from his mind. But with Pooja’s passion in the kitchen, the couple were spurred into action by a recognition of a significant gap in how Indian cuisine was represented, not only in Tasmania but across Australia. “There is a famous saying in India that is called Atithi Devo Bhava, which means guest is God,” Mohit says. “We believe a lot in hospitality as Indians, and we want to represent that as well. We want to focus a lot on our service side of things and basically educate people about modern Indian cuisine, and break the stereotype about Indian cuisine. “When we started off thinking about the whole idea back in 2022, it took us six months just to plan everything, how we want to do it, who will do what, what exactly would be the scenario. My wife has a lot of passion for cooking, which is what led to us getting into hospitality. “She has been the backbone of the business since day one. She’s very passionate, in terms of the food that she cooks and in terms of the service and taking care of the clients. That is what brought me in, I had the confidence that we as a team could deliver and
19 Tasmanian Hospitality Review Oct/Nov Edition
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