Authentic South Indian fine dining (beyond normally known).
Located towards the end of lane (close to Starbucks), this place offers authentic preparations from various South Indian cuisines in excellent ambiance. With test kitchen located at Coimbatore, recruiting chefs from small towns with relevant expertise belonging specific regions of South India, grooming them rigorously at the test kitchen, deputing them; also bringing in critical material for preparation from the source at down-south… effect of said approach is clearly visible on fragrance, taste, quality, texture of the preparations served at Savya Rasa.
Multilevel seating arrangement and it appears as if a huge apartment or a few apartments combined together to create the restaurant. Wooden furniture with properly spaced out tables, decent levels of illumination, closet-grid of pots and vessels from South India in the wall, colorful leather paintings of characters of the epic “Ramayana” on huge window glasses as well as a huge colorful painting of “Nala & Damayanti” portraying some rituals, South Indian instrumental in background (though the levels were not good enough to mark inter table audibility of conversations). Overall very nice ambiance.
A few tables outside towards rear of the restaurant as well to help Smoking community feel comfortable.
The visit was under food tasting and it was a pre-decided menu having select preparations from South Indian cuisines.
It will be a good idea to write a brief about some of the South Indian cuisines (as per my understanding and very limited knowledge). “Nasrani” term is usually used for preparations of cuisine from Syrian Christian influenced regions of Kerala whereas “Malabar/Malabari” term is used for preparations from coastal Kerala from specific community. “Konganadu” term used for preparations of cuisine from region which approximately covers area from Krishnagiri in north and Dindigul in south. “Chettinad” teram is used for preparation of cuisine from the Chettiyar community from “Shivaganga”. “Mysuru” term is used for preparations of cuisine influenced by Mysore region. “Mangaluru” term is used for preparations of cuisine from South Karnataka having some influence from Udupi and Mangalorean Catholic cuisines. “Bunt” team us used for preparations of cuisine from Southern Mangalore belonging to specific community. “Udupi” term is used for preparations of cuisine from Udupi region of South Karnataka. “Nellore” term is used for preparations of cuisine from Southern Coastal Andhra. “Hyderabadi” term is used for preparation of cuisine influenced by Mughlai, Turkish and Arabic cuisines. All said cuisines use specific grains, vegetables, spices, cooking methods and time which leads to unique taste for each and every preparation which may or may not taste similar to preparations from rest of the cuisines.
Kozhi Kurumilagu Fry: A NASRANI preparation which means pepper chicken fry. It was spicy dry preparation with lots of red chilies and curry leaves. Tickled the taste buds.
Koon Ularthiyathu: A NASRANI preparation which nearly means spicy stir-fried mushrooms. Taste of tender mushrooms overpowered by black pepper, curry leaves. Yum!
Uppu Kari: A CHETTINAD preparation of tender mutton pieces in red chilies, cashews and curry leaves.
Uralai Podi Varuval: A KONGUNADU Preparation which was pan tossed baby potatoes covered with lentil-red chili powder with excellent touch of asafoetida. Great!
Ragi Vada and Ribbon Vada: Deep fried flat patties of millet and spices. The other preparation was nearly flat Murakku! Decent!
Mamasa Bele Gojju: A MYSURU preparation which nearly means mutton lentil curry. It was yellow base mild spicy mutton thick curry in lentil. Decent!
Nalukettu Kozhi Curry: A MALABAR preparation prepared using coconut, cashews and chilies. It was relatively dry preparation. Ok!
Dibba Roti: A NELLORE preparation which was a thick bread prepared from better made up of horse gram, rice and udad dal. Fluffy warm and tasteful.
Thakkali Meen: A CHETTINAD preparation which was fish in tangy tomato gravy.
Vellai Paniyaram: A CHETTINAD deep fried preparation which were similar to “VADE” prepared from race, udad lentil, milk, sugar etc. Good!
Ulli Theeyal: A NASRANI preparation; shallots in tamarind paste with coconut, pepper and other spices. Decent!
Bendakkai Gojju: A MYSURU preparation which was relatively sweeter with tamarind to balance, twist of mustard and touch of coconut. Very good!
Kuthari Choru: Parboiled red rice with excellent loots and taste (hard to chew though).
Kozhi Chatti Biryani: A CHETTINAD biryani preparation having tender chicken pieces and fragrance as well as taste of nutmeg and cinnamon. Wonderful!
Kumbuda Halwa: A MANGALURU preparation which means Halwa of white pumpkin. Close to Kapurkand (but litter wet) of North India, it was wow!
Ambalapuzha Pal Payasam: A NASRANI preparation which was Red rice Kheer but low on sweetness. I did not like it.
Panakarkandu Paal: A KONGUNADU preparation which was mild with palm sugar. One need to have appropriate taste buds to appreciate it but I don’t have those!
Sulemani tea: Malabar black tea
There were some interesting cocktails which were Savya Rasa version of main stream cocktails.
Red Chili Margarita: Taking inspiration from bloody marry this was concoction of Bedgi chili paste, lemon juice. It was good enough to give kick at lower back portion of throat post sip (cannot be gulped)!
Betel Sar: It was prepared using white rum, cloves, crushed ice and Betel leaf. Very refreshing taste and feel!
Coffee martini: It was with looks of an espresso, fragrance of filter coffee and taste of coffee and alcohol. Perfect concoction!
Curry leaves mojito: Usage of curry leaves instead of mint, very low quantity of sprite, unusual but great twist of flavors!
RasamMari: Gave a feel of cold Rasam with lots of spices. Little tangy and with late punch!
Food quality: 4
Value for money: 4