Chef Kanthi Kiran Thamma: Making his mark in the UK with South Indian flavours

(Sep 27, 2026) From Hyderabad to Brighton, chef Kanthi Kiran Thamma has built an award-winning culinary career around South Indian cuisine, global food experiences and a passion for taking regional flavours to international audiences. His culinary venture, The Spice Circuit, was honoured with the Best South Asian Restaurant award at the BIH Spotlight Awards 2025, recognising its distinctive contribution to South Asian cuisine and hospitality in the UK.

Music is one of the key ingredients in Kanthi Kiran Thamma’s everyday work as a chef.

The moment he steps inside the kitchen, his first priority is to select his playlist. He might start with AR Rahman’s iconic tracks, switch over to Ilaiyaraaja, ABBA or Latin music. It varies depending on the task at hand as he goes about preparing delicacies meticulously. If pressure builds during busy moments, he sings his favourite songs in his head to stay composed.

“Music keeps me and my team focused, ensures a calm atmosphere in the kitchen,” smiles the globally acclaimed chef, in a chat with The Global Indian.

Based in Brighton, UK, Chef Kanthi’s culinary ventures have earned numerous awards and international recognition over the last 12 years. He is the only Indian chef offering chef-led food and culture tours to South India and Sri Lanka, which were featured by The New York Times among the world’s seven best chef-led tours. As a guest chef, Kanthi has represented South Indian, particularly Telugu, cuisine across Sweden, the Netherlands, Spain, Germany, Italy and the USA.

From Hyderabad to the UK

Born in 1979 in Guntur, Andhra Pradesh, Kanthi was raised in the suburbs of Vanasthalipuram, Hyderabad. He attended Siddhartha Public School and Ushodaya Junior College before earning his degree in Hotel Management from Osmania University.

He later completed a diploma at César Ritz Colleges Switzerland. “Outside of academics, I actively participated in dance competitions and won a few awards,” says Kanthi, whose father was a government translator and mother a homemaker.

Kanthi’s interest in the culinary arts began when he spent time in the kitchen with his mother. He was 13 then. “Upma was the first dish I learned to prepare independently,” he says. He fondly remembers his mother’s advice in his early days. “She always used to tell me that patience is the key while cooking. Every ingredient needs its time, so do not rush the process—enjoy it. That advice has stayed with me throughout.”

After learning more about the hospitality industry from a family friend, Kanthi decided to pursue a career as a chef. Over the years, he has worked across diverse cuisines, including Italian, American Grill, Mediterranean and Modern European.

In 2003, Kanthi, then 24, opened his first venture in Hyderabad, “Round the Corner.” “Due to external challenges with neighbours, the business was forced to close, resulting in financial debt. Shortly after, my father passed away.”

In 2007, he relocated to the UK for a fresh start. “I spent my first four years working at a hotel in Devon before moving to Brighton to work at an Indian restaurant, followed by a role with chef and restaurateur Jamie Oliver, before launching my own independent ventures,” he mentions.

Bringing South Asian food to a wider audience

When launching my own business, I chose to return to my South Asian roots, though I also enjoy cooking Mexican, Sri Lankan, Thai and Indonesian dishes at home.

Chef Kanthi Kiran Thamma

After co-founding three award-winning joint ventures, Kanthi established The Spice Circuit to combine food and travel. “I initially registered the name for chef-led food tours to South India and Sri Lanka.”

Over the past decade, the concept has expanded into international pop-up dinners as well. He has hosted international pop-up dinners across Sweden, the Netherlands, Spain, the US, Italy and Germany.

“These events often incorporate local ingredients into traditional regional recipes such as Elk Meat Chettinad in Sweden or Padrón Pepper Bajjis in Spain.” During a visit to Sweden, he also taught local high school students how to prepare Butter Chicken, which was featured in the local newspapers.

The Spice Circuit venue consists of the Diner, a 20-seat space offering a small, monthly changing menu focused on local, seasonal produce. Besides this, there is the Spices and Stories Table, a 6–8-seat chef’s table offering an 8–9-course regional Omakase menu paired with storytelling.

The Spices and Stories Table is an interactive dining experience in his kitchen featuring a different Indian state each month. “We also host regularly sold-out Sunday Supper Clubs and community kitchen cooking classes,” says Kanthi.

Moving beyond the curry house

A key focus in the UK has been moving beyond standard “curry house” stereotypes by introducing authentic regional dishes from Mangalore, Coorg, Karaikudi, Alleppey, Andhra and Hyderabad.

Kanthi’s signature specialities include Pulusu broth, Mussel and Clam Rasam, Oyster Chaat, Sri Lankan Hodi, Nellore Fish Pulusu, Hyderabadi Bhagara Baingan, Keralan Black Pepper Beef Short Rib, Coorg Pork and Jaffna Lamb Chops.

Kanthi prioritises partnering with local farms in the UK to adapt traditional Indian recipes to fresh local produce. “For authentic regional spices, I source directly from a single high-quality farm in Kerala rather than buying commercially in the UK.”

Similarly, all coconut products are organic and sourced from a single farm in Sri Lanka. “I focus heavily on balancing flavours so guests experience the full depth of the spices rather than just raw chilli heat,” says the acclaimed chef, who makes it a point to speak with guests personally to explain the dishes, as he believes no one can present a dish better than the chef who created it.

The Spice Circuit Gin

Kanthi collaborated with a local distillery to create The Spice Circuit Gin, the UK’s first spiced gin, which earned a prestigious Great Taste Award star.

“The Spice Circuit Gin was awarded a Star last year,” informs Kanthi. His ventures have also received a Michelin Bib and recognition among the UK’s Top 100 restaurants.

A love for global cuisines

“I love all kinds of food, and my travel itineraries are built entirely around eating—I choose the restaurants before booking my flights,” smiles the chef, who has a particular affinity for spice-centric cuisines.

His favourites range from birria tacos and fiery Thai street food to fresh Peruvian ceviche and a cup of seafood on the Amalfi Coast. While every cuisine is exceptional in its own right, Kanthi appreciates specific elements across different traditions.

I admire the Japanese precision and artistic approach, preparing it feels almost therapeutic. I love the bold flavours and vibrant colours of Mexican food. But Hyderabadi Biryani is a classic personal favourite any day.

Chef Kanthi Kiran Thamma

If he had to pick just one overall favourite, it would be Italian. “I often joke with my Italian friends that I must have been Italian in a previous life. Italians are incredibly passionate about their food and produce, maintaining a proud culinary heritage.”

Much like India, he says, the cuisine changes dramatically across its 20 regions. “Simple cooking paired with the finest local produce is the true soul of Italian cuisine.”

Recognition at the BIH Spotlight Awards

Chef Kanthi’s work has earned recognition at the BIH Spotlight Awards, where The Spice Circuit received the Best South Asian Restaurant award in 2025. He is a finalist in the Chef of the Year category at the 2026 awards, following more than 3,000 nominations across the UK hospitality industry.

“The finalists were selected from more than 3,000 nominations,” says Kanthi. Now in its fifth year, the BIH Spotlight Awards recognise businesses and individuals from ethnic minority backgrounds within the UK hospitality sector and bring together emerging and established talent.

The winners will be announced at a ceremony at Quaglino’s, London, on October 12, 2026, in the presence of leading chefs, restaurateurs, hospitality professionals and food connoisseurs from across the UK and Ireland.

A new South Asian venture

Kanthi recently started working on his next venture, called Tiger Eats Chicken, a South Asian fried chicken concept featuring sauces inspired by South Asian flavours. “I am currently working on developing it into a franchise model for global expansion.”

Planning a culinary school in Hyderabad

His ultimate plan is to build a state-of-the-art cooking school in Hyderabad. “I want to encourage young people to pursue culinary arts professionally and train them to international standards.”

Growing up, he says, cooking was rarely viewed as a serious career option in his community. Success was typically defined by becoming a doctor, engineer or tech professional in the US.

“Thanks to television shows like MasterChef and the rise of celebrity chefs, public perception has evolved, and I hope to inspire future generations through the school,” says Kanthi, who also aspires to host a TV trave l/ cooking show and publish a cookbook in the future.

Giving back through food

Kanthi regularly collaborates with local organisations, including FareShare Sussex, The Real Junk Food Project, the Fitzherbert Community Centre and the Brighton & Hove Food Partnership, to intercept surplus food and convert it into meals for low-income and homeless individuals.

Rather than viewing community engagement as charity, I view it as a fundamental social responsibility—a value instilled in me by my parents.

Chef Kanthi Kiran Thamma

Kanthi is also a celebrated community “Food Hero,” supporting charitable causes in Brighton. “During the COVID-19 pandemic, my team provided free meals to local hospital staff, and I launched the ‘Breathe India’ initiative to help supply oxygen cylinders in India,” says Kanthi, who also raises funds for Women Vs Cancer.

Following severe flooding in Chennai in 2015, Kanthi helped support the rebuilding of a school for visually and hearing-impaired children. “To me, professional achievements are secondary to maintaining kindness and giving back to the community,” says the chef, who also works alongside Voices in Exile to assist asylum seekers in the local community.

Travel, music and more

Travel remains one of his greatest passions. “Beyond food and travel, I am a passionate movie buff, music lover, and photography enthusiast, with a deep interest in history, languages, and cultures,” he concludes.

• Follow Chef Kanthi Kiran Thamma on Instagram

ALSO READ: Bonding Over Biryani: How King Charles III celebrated Asma Khan’s culinary and charitable legacy