Savya
Rasa, is not just another ‘south-Indian restaurant’. It takes one on a culinary
journey spanning the four southern states, with handpicked dishes from the
seven major culinary regions of South India. So, Mangalore and Mysore have been
picked from Karnataka, Malabar and Nasrani from Kerala, Chettinad and Kongunadu
from Tamil Nadu and Nellore from Andhra Pradesh.
Coming back to the food, the choice is aplenty and the wait staff is well-trained to explain the origins, ingredients and cooking techniques, adding to the overall experience. Take your time to navigate the extensive menu that is divided into the modern-style soup, starters, mains, breads rice and desserts, although the recipes are as traditional as possible. My meal starts with the thengai paal rasam, a delicious coconut broth made with tomato puree and tempered with ghee. There is also an aromatic and peppery kozhi rasam, a hearty chicken soup that is a winter specialty from Chettinad.
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The vibrant interiors of Savya Rasa. |
Located on the 3rd floor of Ardee Mall in
Gurgaon, the ambience is reminiscent of a wealthy home in the South, with
elements from the different states. While the windows and pillars have been inspired from
the many ancient temples, they have been fitted with stained Belgian glass.
Tiled flooring adds a traditional charm while keeping the place cool and the
art work on the walls includes a large piece of kalamkari painting made with
vegetable dyes and wall art depicting the interior of the famous Meenakshi
Temple.
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Start Right: refreshing mocktails or fragrant rasams. |
Coming back to the food, the choice is aplenty and the wait staff is well-trained to explain the origins, ingredients and cooking techniques, adding to the overall experience. Take your time to navigate the extensive menu that is divided into the modern-style soup, starters, mains, breads rice and desserts, although the recipes are as traditional as possible. My meal starts with the thengai paal rasam, a delicious coconut broth made with tomato puree and tempered with ghee. There is also an aromatic and peppery kozhi rasam, a hearty chicken soup that is a winter specialty from Chettinad.
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Starters Clockwise from Top Left: Chicken Porichadhu; Yam Patty; Baby Potatoes; Fish wrapped in Banana Leaf. |
While
the menu features my favourites like podi idli fry and methu vada, I went with
the starters that I had never had before: senai vadai, a deep fried patty made
of boiled elephant foot yam and Malabar urulai roast, or baby potatoes
marinated with rice flour and chilli mix, that is deep fried and then pan
tossed with sliced onions and aromatic Malabar spices. This is going to be a
hit with potato lovers! For the non-vegetarians, kozhi paniyaram, stuffed with
finely chopped chicken sounds like a good bet. There is of course a great
choice of mutton, prawn and fish options too. Mini meen polichathu is seer fish
marinated in a tangy masala made of tomatoes, onions, red chillies and tamarind,
rolled in a banana leaf and grilled on a tawa and makes a great appetiser.
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Curries Galore Top: Idiyappam with Veg Ishtew Bottom L to R: Bun Parotta with different curries; Manga Curry and Rice. |
The
curries are absolutely delicious too. You can go for the Andhra special tamatar
pappu, yellow lentils cooked with tomatoes, or try the tangy mango curry from Kerala or
the very flavourful vegetable ishtew. Kozhi mappas is a Syrian Christian
delicacy cooked especially during Easter and Christmas. Or, balance out the
spicy gongura mutton with an aromatic meen moilee. The breads to mop up all the
aforementioned curries include the whole gamut from appam and idiyappam to neer
dosa and a variety of dosai. Thus, the Savya Rasa special bread platter comes highly
recommended. And, the chutneys deserve a special mention. They are the freshest
and tastiest varieties of white coconut, spicy red and tangy green chutney.
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Must Have Clockwise from Top Left: Bun Parotta; Curd Rice; Filter Coffee; Black Rice Halwa. |
Of the
things that you shouldn't miss are the bun parotta, a crispier and flakier
version of Malabar parotta and pair it with a tangy manga curry or flavourful
mutton sukka. And do save space for thayir saadham or curd rice, black rice
halwa and of course the filter kaapi, to wash it all down.
Insider Tip: If you like to taste a variety of dishes the weekday lunch thalis come in vegetarian, non-vegetarian and seafood options.
Insider Tip: If you like to taste a variety of dishes the weekday lunch thalis come in vegetarian, non-vegetarian and seafood options.
Details:
Savya Rasa, 3rd
floor, Ardee Mall, Sector 52, Ardee City, Gurgaon.
Ph: +91
9319429735; +91 7428495530
Timings: Lunch
12noon – 3.30pm; Dinner 7pm-11pm.
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