Savya Rasa has been the talk of the town ever since it launched. Perched on the second floor of Ardee City Mall, it is a far drive from Delhi, but absolutely worth it. Savya Rasa brings together the cuisine of the four South Indian states together. Delicacies and local favourites from Tamil Nadu, Andhra Pradesh, Karnataka and Kerala beyond what we know of. Malabar paranthas, appams and stews have become popular, but there is so much more to the cuisine.
Stained glass windows and beautiful artefacts, the melodies set the mood just right. A big shoutout to the servers who explain each dish to you in-depth and give the best recommendations.
Appetizers
We started with an assortment of papadum and local achars. Mutton rasam is your perfect weapon for the winter season. A flavourful broth made with mutton ribs, Chettinad spices, and lots of black pepper. It is a sure shot cure to a cold, I am vouching for it.
Chutney Paniyaram – Paniyaram is a Tamilian steamed dish, made with the same batter as dosa and idli. Steamed and then lightly pan-fried lending them the crispy texture and stuffed with chutney. Erachi Ularthiyathu – a traditional dish from the Syrian Christian community. Tender pieces of mutton, cooked with fresh spices topped with the freshness of coconut and fragrant curry leaves. Next up was a Reddy delicacy from Andhra Pradesh, Royyala Iguru. The prawns are a little spicy, with fried curry leaves and very strong ginger and garlic.
Mains at Savya Rasa
We started with a traditional street lunch from Rameshwaram. Rice cooked in coconut milk steamed in a banana leaf with Andhrite mutton curry and a watery local chicken curry. Served with chicken pakoras and fresh achar.
Vegetable Ishtew or vegetable stew is one of my favourite dishes. I have even cooked the classic coconut stew, you can check it out here. Diced vegetables, curry leaves, star anise and black pepper cooked together in fresh coconut milk. Appams are the recommended accompaniments with the stew. But we tried the stew with idiyappam idli. Vermicelli like strands make up the whole idli. And you have to dunk it in and scoop it with the stew. One of the simplest, yet heartiest dishes. Milagu Kohzi Chettinad with Bun Parotta – very wintery pepper and anise spices cooked with chicken morsels. The thick, Chettinad gravy finds an impeccable partner in the bun parotta. The buttery parantha presented like a bun is a delicacy from Madurai. While the stew is a summer day’s delight, the chicken is the perfect winter indulgence.
I personally loved the fresh coconut water with honey. Savya Rasa is a must-visit for all South Indian food enthusiasts.
Where? Savya Rasa, Ardee City Mall, Gurgaon
Cuisine – South Indian
Price for two – INR 2000 approx
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