Enter the doors of Roti Chenai in Ann Street’s Emporium and you’ll be greeted by the restaurant’s friendly father-son team, Richard and Jayden Rajasekar. Having successfully run his award-winning locale of the same name in Wellington, New Zealand, for the past 21 years, Richard let his son convince him it was time to open a restaurant in Australia. With decades of experience behind them, the two men know a thing or two about their specialty cuisine, which is a combination of South Indian (Tamil) and Malaysian cuisines. You can visit the restaurant for lunch or dinner, and watch from the bar stools as Richard creates his delicious South Indian bread named Dosai. Using a batter made from urid flour and rice flour – that has been fermented overnight – Dosai is cooked over a hotplate like a pancake. The restaurant also offers a delicious range of vegetarian selections.