-By Marryam H Reshii
The interiors of this restaurant are sparser than those of any of the neighbours: the floor is clad in Dholpur stone and there are wooden benches to sit on! However, that's probably because they are intent on keeping costs low. The purevegetarianrnfood is not only brilliantly authentic but also innovative: it includes dishes that no other South Indian restaurant in the NCR has ever thought of. Thus, there is a section from each of the four southern states and an extra one from Chettinad. As a starter, you may have Kaalan Thoran, mushroom tossed with malagapodi chutney and batter-fried. In the main course, you can taste Vathal Kuzhambu - those deadly berries that no Chettinad meal is complete without - a plethora of brinjal dishes, the toohomely-to-be-true Vendakai More Kuzhambu and Keerai Kuttu. Their menu card is attractively illustrated and has a lot of information on South Indian cuisine.
Review posted more than a year ago
To have the taste of South Indian food especially Idli platter should visit this restaurant.Try the beautifully layered malabar porontha with kadala sukka.Cravings to have delicious South Indian will end after coming here.
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