Food

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We, at, Savya Rasa have travelled extensively across South India, researching and learning from local cooks, chefs, grandmothers and housewives. Years of research has culminated in a menu that brings you authentic dishes from seven regions, viz. Mangaluru, Mysuru, Nellore, Kongunadu, Chettinad, Nasrani and Malabar, each with their distinct cultural identities.

We welcome you on this epicurean journey through food stories, spicy anecdotes and vivid flavour experiences from the heart of South India.

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Kongunadu

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VEGETARIAN

URULAI PODI VARUVAL
Pan tossed baby potatoes flavoured with coarsely ground powder made of roasted lentils, red chillies, asafoetida and condiments.

SIRU SOLA VARUVAL
Crispy fried babycorn marinated with chilli powder, lime juice and ginger garlic paste.

KONDAKKADALAI KOZHUKKATTAI
Steamed rice flour dumplings with well balanced fillings of chick peas, trio of peppers and onions seasoned with hand blended spices.

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NON-VEGETARIAN

PALLIPALAYAM KOZHI
Pan-fried pieces of chicken flavoured with freshly ground masala, turmeric and finished with coconut slivers. A dish from the river banks of Kaveri.

CHINTHAMANI KOZHI
Deep-fried golden brown roundels of minced chicken, chopped garlic, onions and green chillies.

Chettinad

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VEGETARIAN

KUZHI PANIYARAM
Rice and lentils steeped overnight, stone ground into a batter, seasoned with ginger, green chillies, grated coconut, crushed pepper and shallow-fried in a customised cast iron pan.

CHUTNEY PANIYARAM
Rice and lentils steeped over night, stone ground into batter, seasoned with ginger, green chillies, grated coconut, crushed pepper, stuffed with three types of chutney and shallow-fried in a customised cast iron pan.

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NON-VEGETARIAN

ERAL MASALA VADAI
Balls of finely chopped shrimps and coarsely ground Bengal gram dal, onions, curry leaves and spices pounded and deep-fried to a golden brown.

UPPU KARI
Mutton cubes stir-fried with red chillies, cashew nuts, curry leaves and shallots.

GOLA URUNDAI
Authentic Chettinadu mutton balls made from finely ground mutton, cashew nuts, onions, green chillies and golden fried to perfection.

KOZHI PODI VARUVAL
Bite-sized chicken marinated with chilli powder, lime juice and ginger-garlic paste, dry roasted, and then stir-fried with sautéed onions and tomatoes till dry.

Nellore

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VEGETARIAN

VENGAYA SOMAS
Delicious triangular pockets filled with caramelised onions and fried to a crisp golden brown.

CHANAGA PAPPU VADA
Deep-fried patties of Bengal lentils with chopped green chillies, ginger and spices, served with coconut and coriander chutney.

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NON-VEGETARIAN

ROYYALA IGURU
Spicy marinated prawns stir-fried with red chilli paste, ginger, garlic, curry leaves, onions and lime juice – a Reddy delicacy.

KYMA SOMAS
Delicious triangular pockets filled with finely chopped mutton and spices fried to a crisp golden brown.

VENCHINA MAMSA KOORA
Diced mutton sautéed with browned onions, green chillies, ground coriander, hand-powdered spice masala and curry leaves – a truly Nellore dish.

GUNTUR PANDU MIRAPAKAYA KODI
A popular dish from the home of the famed Guntur chilli, chicken marinated for four hours with a spicy red masala made of red chilli powder, ginger and garlic.

MIRAPAKAYA KODI
A popular dish from the land of spicy food, chicken cooked in a spicy green masala made of fresh coriander leaves, mint and green chillies.

Mysuru

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VEGETARIAN

ERULI BONDA
Deep-fried patties of Bengal gram dal and finely chopped onions served with coriander chutney.

RAVA VADAI
Golden roundels made from semolina, coconut, coriander, finely chopped green chillies and deep-fried to perfection.

BISKUTHAMBADE
Dehusked black lentils ground into a batter with green chillies, ginger, coriander and curry leaves with a mild flavour of asafoetida, deep-fried till golden brown. Served hot with fresh coriander chutney.

Mangaluru

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ANJAL RAVA FRY
A crunchy Indian twist to the ubiquitous fish fingers – small fillets of seer fish marinated in a masala with the base of byadgi chillies, coated with semolina and fried to a crisp.

Nasrani

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VEGETARIAN

KOON ULARATHIYATHU
Pan-tossed fresh button mushrooms with crushed black pepper, cumin, onions and curry leaves..

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NON-VEGETARIAN

MINI MEEN POLLICHATHU
Mini fillets of seer fish marinated with tangy masala made of tomato, red chillies, onions, and tamarind rolled in a banana leaf and tawa grilled.

ERACHI ULARTHIYATHU
Tender pieces of mutton cooked with chopped onions and hand-picked spices from the spice garden of India.

KOZHI KURUMILAGU FRY
Succulent pieces of chicken pan-roasted with chopped onions, curry leaves, red chillies and finished with crushed pepper.

Malabar

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NON-VEGETARIAN

CHEMMEEN PODI ITTU VARUTHATHU
Prawns stir-fried with shallots, ginger, red chillies and cumin, finished with coconut slivers.

SAINU THATHA’S KOZHI KEBAB
Griddled succulent skewered chicken delicately flavoured with crushed pepper and coconut milk. A dish with Arab influences from the Malabari homemaker – Sainu Thatha.

MUTTA CHUTNEY KEBAB
Deep-fried batter coated boiled egg halves stuffed with a mixture of yolk, green chillies, ginger and curry leaf, basted with coconut, coriander and mint chutney.

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Kongunadu

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VEGETARIAN

KALAAN THIRATTAL
A thick curry made with button mushrooms, groundnuts, shallots and red chillies. Kongunadu treat best enjoyed with bun parota.

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NON-VEGETARIAN

YERAL VAZHAIPOO KUZHAMBU
A rather unusual combination of prawns and deveined plantain flowers cooked in coconut based gravy with hand-picked spices.

POLLACHI KARI KUZHAMBU
Tender mutton pieces simmered with drumstick and aubergine, flavoured with cinnamon, cardamom, fennel and black pepper – a Vellalar Gounder speciality.

Chettinad

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VEGETARIAN

KAIKARI MANDI
Mixed vegetables simmered in a broth of rice starch, tamarind and gently seasoned with condiments.

SAIVA VERAL KUZHAMBU
Mock fish gravy for vegetarians, made of ground green lentils in tomato and tamarind gravy.

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NON-VEGETARIAN

THAKKALI MEEN
Seer fish cubes simmered in traditional tomato gravy seasoned with curry leaves, Sivakasi chillies and fenugreek.

MILAGU KOZHI CHETTINAD
Chicken gravy flavoured with crushed black pepper, star anise, edible lichen, coconut and curry leaves.

Nellore

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VEGETARIAN

GUTTI VANKAYA MASALA
Purple baby aubergines stuffed and cooked with dry roasted and powdered spices with a mild flavour of tamarind – a Kamma household speciality that goes well with any rice or bread.

BANGALA DUMBA ULLI MASALA
Everyone’s comfort food – tempered potatoes tossed with chopped onions, crushed coriander and condiments.

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NON-VEGETARIAN

CHEPALA PULUSU
Cubes of seer fish simmered in a thick gravy of tamarind, chillies and tomatoes – a dish from coastal Nellore.

GONGURA MAMSAM
A flavourful mutton curry made with a mixture of sour sorrel leaves, Guntur chillies, green chillies, turmeric and onions. An unusual combination of spinach and meat.

TAMATAR GUDDU PULUSU
A tangy and spicy egg preparation best paired with steamed rice. A must have dish!

Mangaluru

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VEGETARIAN

BATATA PATHANJA GASSI
Potato cubes and green gram sprouts stewed in coconut gravy with garlic, tomato, onions and curry leaves.

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NON-VEGETARIAN

KORI KUNDAPURA
Chicken cooked with coarsely ground desiccated coconut, spices and slow-cooked in coconut milk – a must have dish for wedding feasts.

KORI AJADINA
A Mangalorean dish made of chicken morsels coated with a fine paste of byadgi chillies, coconut and tamarind and cooked to perfection.

KORI GASSI
A rich and creamy chicken curry made from coconut milk, flavoured with garlic and curry leaves – a Shetty household favourite.

Mysuru

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VEGETARIAN

BENDAKKAI GOJJU
Tender okra with a mixture of desiccated coconut, turmeric, ground mustard, tamarind and jaggery.

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NON-VEGETARIAN

MAMSA BELE GOJJU
Mutton slow-cooked with a blend of golden lentils, desiccated coconut and green chillies. Mildly flavoured with coconut oil.

Nasrani

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VEGETARIAN

ULLI THEEYAL
Shallots simmered in tamarind pulp and a “Varutharacha” masala
(a coarsely ground mixture of dry roasted coconut, pepper, cumin and coriander).

KAALAN
Golden turmeric laced fresh yoghurt gravy made with grated coconut, cumin and tempered with mustard seeds and curry leaves.

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NON-VEGETARIAN

ERACHI STEW
Mutton cooked in coconut milk, gently flavoured with black pepper and spices – a must have with “Appam”.

KASUVANDI ITTA KOZHI
Chicken simmered in a cashew nut paste and fresh yoghurt gravy, flavoured with ginger, garlic and curry leaves.

Malabar

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VEGETARIAN

KOOTU CURRY
Mixed vegetables simmered in gravy of grated coconut, crushed pepper, onions and green chillies.

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NON-VEGETARIAN

MEEN MANGA CURRY
Seer fish and raw mango cubes in coconut gravy – from the ports of Beypore.

NALUKETTU KOZHI CURRY
Chicken cooked with dry coconut, cashew nuts and chillies – a traditional dish from the Malabar Nair household.
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Kongunadu

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VEGETARIAN

KAMBU ROTI
A dish of yore – griddle-fried ground finger millet bread made with chopped shallots, green chillies and curry leaves.

BUN PAROTTA
A fluffy multilayered bread made with refined wheat flour, egg and butter cooked on a griddle – soul food!

Chettinad

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VEGETARIAN

IDIYAPPA IDLY
Gently steamed fine vermicelli made from ground rice. An accompaniment for curries.

CHUTNEY IDLY
Thin layers of rice steam cakes sandwiched with coriander and red chilli chutney.

Nellore

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VEGETARIAN

PERUGU POORI
An unusual combination of rice flour and yoghurt bread, deep-fried.

SARVA PINDI
A waning dish from Telangana made of rice flour, onions and seasoned with local
spices and griddled on the Tawa.

Mangaluru

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VEGETARIAN

MANGALURU BUNS
Golden deep-fried fluffy bread made of ripe banana, refined flour and yoghurt, best paired with the traditional Gassi’s of Mangaluru!

NEER DOSA
A delicate crêpe made with rice batter and coconut oil – a delicacy from the land of Tulu. Goes wonderfully well with almost anything, but nothing to beat its companion, the famous Gassi.

Mysuru

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VEGETARIAN

JOLLADA ROTTI
Griddled bread made from ground sorghum grain – a high fibre and healthy dish from Uttara Kannada.

Nasrani

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VEGETARIAN

APPAM
A fluffy rice pancake made from fermented rice batter, cooked in a traditional “Appa Chatti” (a custom-made cast iron pan).

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Kongunadu

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VEGETARIAN

VETRILAI POONDU SAADAM
Short grain rice flavoured with digestive betel leaves and fried garlic – a secret recipe from the land of the Cheras.

STEAMED PONNI RICE

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NON-VEGETARIAN

KONGU MUTTON BIRIYANI
Classic Kongu-style Biriyani made with tender mutton pieces flavoured with coconut milk and served with coconut pachadi.

Chettinad

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VEGETARIAN

MALLI SAADAM
Steamed rice, pan-tossed with a trio paste of coriander leaves, curry leaves and green chillies, tempered with mustard seeds.

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NON-VEGETARIAN

KOZHI CHATTI BIRIYANI
Tender pieces of chicken, pot-roasted and flavoured with nutmeg, cinnamon and carom seeds, slow-cooked with short grain rice.

Mangaluru

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VEGETARIAN

BISI BELE HULLI ANNA
The comfort food for a Bunt family – A melange of rice, lentils, spices and vegetables of the season finished with clarified butter.

Mysuru

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VEGETARIAN

MOSURANNA
Fluffy steamed rice blended with fresh yoghurt, seasoned with mustard and dry red chillies, finished with grated carrots and nuts – a fitting end to a spicy meal.

Malabar

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VEGETARIAN

NEI CHORU
Short grain rice slow-cooked on coal, flavoured with cardamom, bay leaf and clarified butter.

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NON-VEGETARIAN

THALASSERY MEEN BIRIYANI
Seer fish cubes slow-cooked with short grain rice and flavourful spices. A speciality of Thalassery – a place that boasts of Kerala’s best Biriyani.

Nasrani

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VEGETARIAN

KUTHARI CHORU
Parboiled red rice, the staple from Kerala – God’s own Country, high in fibre and packed with nutrients.

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Kongunadu

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VEGETARIAN

KARUPATTI HALWA
A melt in the mouth gelatinous sweet made with reduced palm sugar syrup, cooked with a mixture of rice flour, clarified butter and fried cashew nuts.

KASAKASA HALWA
A traditional sweet delicacy from the Kongu region of Tamil Nadu made from steeped and ground poppy seeds cooked with clarified butter and sugar.

ELANEER PAYASAM
Tender coconut cream simmered in a mix of milk and coconut milk, flavoured with cardamom and sweetened with sugar – served chilled.

Chettinad

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VEGETARIAN

KANDARAPPAM
Deep-fried dessert made of rice, jaggery and coconut with a touch of cardamom.

SWEET RAGI IDIYAPPAM
Finger millet vermicelli steamed and sweetened with castor sugar,
garnished with grated coconut.

KAVUNI ARISI HALWA
Kavuni rice native to Burma and brought to India by the Chettiar community, roasted and cooked with milk till thick yet coarse in the middle and garnished with cashew nuts.

Nellore

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VEGETARIAN

KOBBARI LOUZ
Grated coconut golden browned with ghee and jaggery, flavoured with cardamom and garnished with roasted cashew nuts and raisins.

Mangaluru

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VEGETARIAN

KUMBUDA HALWA
A dessert made with winter melon, slow-cooked with clarified butter, thickened milk and flavoured with cardamom.

Mysuru

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VEGETARIAN

GODHI HUGGI
Broken wheat cooked in coconut milk, sweetened with unrefined cane sugar and flavoured with cardamom. Garnished with caramelised coconut slivers and white sesame seeds – ambrosia for the Lingayats.

Malabar

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VEGETARIAN

ELANEER PUDDING
Tender coconut water jelly set with China grass – a Thannur delicacy.

Nasrani

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VEGETARIAN

AMBALAPUZHA PAL PAYASAM
A sweet porridge made with red rice and milk, which is given as an offering to the presiding deity of the temple town of Ambalapuzha.