Savya Rasa is a first of its kind dining experience that celebrates the epicurean journey of South India. Created with the intent of offering guests fine dine with exclusivity, their existence is about the re-creation of traditional cuisines and bringing them to a wider audience.
Team Savya Rasa have travelled extensively across the seven major culinary regions of South India and spent years learning from local sources to make sure that every dish they serve is authentic. Cultural aspects and attributes have been incorporated into the dining experience to help you rediscover the heritage and history that has helped shape South Indian culture.
Savya Rasa has a story on every wall of the Bunglow converted in to Fine dinning experience. They also give a Tour of the restaurant which takes back centuries of tradition and strong Indian Culture which is discovered by the team Savya Rasa.
Savya means South and Rasa is derived from Sanskrit is work of art and flavour or essence of food.
This is a 62 seater place is divided in sections, two private dining rooms, a mezzanine section and an outdoor section with a Live/Open Kitchen
I was Invited for the Bloggers Table for tasting of special Summer Menu or Mango Special menu. As we settled down the one of the staff asked me which type of water I would like to have from the standard Regular or Bottled and room temperate or cold, this was a new experience altogether they had Tulsi, Jeera or Khus? I opted for Jeera to start with, it was served at the room temperature or just above it.The staff is also have a Traditional south indian attire called veshti.
The Main Menu has covered the 7 Main regions from South:
Kongunadu: Kongu Nadu cuisine is predominantly south Indian with rice as its base and a collection of exotic recipes being created by the people residing in the Kongu region. Food is served over a banana leaf. Eating on a banana leaf is an old custom and imparts a unique flavour to the food and is considered as healthy.
Idly, dosa, paniyaram and appam are popular dishes. Kongu Nadu cuisine does not involve marination of any raw material and as a result the food has a different taste and unique texture. Turmeric is added into curries which gives the product a deep yellow colour and an aromatic substance. Arisi Paruppu Sadam, made from a mixture of dal and rice is a recipe that existed from fourth century CE and unique to the area. Kaalaan is a popular dish prepared by simmering deep fried mushrooms (usually chopped mushroom) in a spicy broth, until it reaches a porridge like consistency and served sprinkled with chopped onions and coriander leaves.The traditional Kongu people were mostly vegetarians for religious reason. Oppitu is a type of sweet made with the basic ingredients rice, sundal paruppu, palm jaggery, cardamom and ghee.
Nellore: Nellore is a very important producer of different agricultural products in South India. Being a prominent part of the state of Andhra Pradesh, Nellore is a place where one can find different kinds of spicy and tasty foods. As the district is one of the leading producers of red chilli, rice and millet in India, its influence can also be found in the food of Nellore. Both vegetables as well as meat and sea food feature prominently in the menus of the people of Nellore. Dal or lentils, and tamarind are largely used in cooking in Nellore. Various spicy and hot varieties of pickles form important part of the cuisine of Nellore.
Chettinad: The cuisine of this community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice. Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam(cloves),bayleaf, karumilagu(peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
Mangaluru: Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Neer Dosa,Masala Dosa,”Chicken Ghee Roast“,”Chicken Sukka“,Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja-Manoli Upkari, Neer dosa (lacy rice-crêpes), Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Mangalore is a coastal town, fish forms the staple diet of most people.
Masrani: It is also known as Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment.Chillies, curry- leaves, mustard seeds, turmeric tamarind and asafoetida are all frequently used. Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.
Mysuru: The Karnataka or Kannada Cuisine is one of the oldest surviving cuisines and traces its origin to Iron Age. The varieties of the karnataka cuisine has influenced the neighbouring states like Tamil Nadu, Andhra pradesh, Kerala and Maharashtra. The cuisine also reflects influences from the food habits of many regions and communities from the three neighbouring South Indian states, as well as the state of Maharashtra to its north. Some typical dishes include Bisi bele bath, Jolada rotti, Chapati, Ragi rotti, Akki rotti, Saaru, Idli–vada Sambar, Vangi Bath, Khara Bath, Kesari Bath, Benne dose, Neer Dose, Ragi mudde, Paddu/ Gundponglu, koli saaru (chicken curry- Kannada Style), Maamsa Saaru (Mutton Curry – Kannada style), and Uppittu. The famous Masala Dose traces its origin to Udupi cuisine. Plain and Rave Idli, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Kodagu (Coorg) district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty seafood specialities. Among sweets, Mysore Pak, Holige, or, Obbattu, Dharwad pedha, Chiroti, Sajjige, Kadabu/ Karjikaayi are well known.
Malabar : Malabar Cuisine or the Moplah cuisine of Kerala are unique in its rich flavour. The lightly flavoured aromatic Malabar Biriyani is the best example of it. The coastal region of Kerala is known as Malabar. It comprises of northern districts of Kerala and some parts of Karnataka.
Ohh So much of reading!!!!
Lets start our journey of food tasting.
As we settled, Hot Rasam was served to us along with the Crispy Papaddum. Rasam was nice and tangy in taste, after having it would give you warm kick start.
After the Hot Rasam to give a soothing effect Aamras was served in a Wine Glass. It was thick and appropriately sweetened.
In the mean time the Appetisers started flowing in:
(Please Note: although the names are big and bit confusing the staff is trained to explain/describe you each and every dish. So don’t worry what to order)
KONDAKKADALAI KOZHUKKATTAI (Kongunadu)
Steamed rice flour dumplings with well balanced fillings of chick peas, trio of peppers and onions seasoned with hand blended spices.
The aroma of the freshly grounded spices was so immense that I couldn’t make you that the small ball/dumplings are made up of rice.
CHUTNEY PANIYARAM (Chettinad)
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.
Here we call it an “Appe” with the very first look I could make out the rustiness of the dish as it was cooked in a Cast Iron Pan. Tender soft with amazing taste. It was served with the three different types of Chutney and all three were very tasty and freshly made.
CHANAGA PAPPU VADA (Nellore)
Deep-fried patties of Bengal lentils with chopped green chillies, ginger and spices, served with coconut and coriander chutney.
It was kind of Dal vada but bit on dry side which was served with the Green Chutney. The vada was not that oily, nice and crispy.
Main Course: 4 types of Curries with 3 types of breads.
MANGO THOKKU: A sweet, sour and spicy Chettinad preparation of ripened mangoes enjoyed best with Appam.
With the very first bite you feel the sweet and sourness of Mango chunks tossed in spicy Chettinad masala, which gave the the Curry a fresh red colour which was again rich in flavours.
KALAAN THIRATTAL: A thick curry made with button mushrooms, groundnuts, shallots and red chillies. Kongunadu treat best enjoyed with bun parotta.
Nice earthen colour curry with little milder in taste. This goes well with the bun parotta.
MAMIDI PANDU PULUSU: This dish is a seasonal speciality of Andhra kitchens. This mango-based, spicy, sweet-and-sour dish is known for its cooling powers and can help prevent heat strokes.
This dish is a seasonal speciality of Andhra kitchens and is universally served in the region’s restaurants during the months of March and April, when the mango crop is ripe for consumption. Besides happily entertaining your taste buds, this mango-based, sweet-and-sour dish is known for its cooling powers
VEGETABLE STEW: This has to be eaten with Appam pouring the hot Stew right in middle on the spongy part let the stew get soaked by Appam and then you enjoy the dish. It is Cooked in a creamy coconut milk base, with vegetables. #Recommended.
Bun parotta: A fluffy multilayered bread made with refined wheat flour, egg and butter cooked on a griddle.
Neer Dosa: A delicate Crepe made with rice batter and coconut oil. A delicacy from the land of Tulu, goes well with almost anything.
Kukuda Nuppu: Its a Mangalorean tempered rice preparation very similar in taste of Lemon rice but with a Mango twist to it.
Ghee Rice: Classic rice which can go with all spicy curries.
Desserts: (Portion size- Tasting sample size)
Mambazha Kesari: Semolina roasted in Ghee and sweet mango pulp, is added which gave a distinct taste to it.
Kukuda Payasa: Nice and sweet Payasam with the Mango flavour with perfect sweetness.
Mambazha Halwa:This had loads of ghee. With a rough texture to it. A melt in the mouth, gelatinous sweet made reduced mango sugar syrup cooked with a mixture of rice flour, clarified butter and fried almonds and pistachios.
Mambazha Pudding: Indianised version of Pannacotta with a Ripe mango jelly set with china grass – A Thannur Delicacy.
Frozen Mango Daiquiri: It can be served in both Cocktail and Mocktail version. It was served with mango pieces on it nicely presented. A relish from the Mango lover.
The other drinks which were served with the Liquor were : Cucumber and Mint Mojito, Spicy Litchi Mojito, Watermelon and Tulsi Mojito, Mulberry Mojito, Mango and Chilli Mojito. (All were served in a Shot glass as a tasters) All had a their own distinct flavours to it.
We completed our journey with a Filter Kappi….
Savya Rasa Ambience: As I told you that the restaurant has a history attached to it with every artefact displayed there I recommend that you should ask for the tour of the restaurant which might take you around half an hour.
Please note: The Mango Special Menu or Summer Menu will be available till 21st May 2017.
NOTE: My review is unbiased and is solely based on my experience even though I was invited. The serving size and preparations may vary. Restaurant has rights to change the Menu or Discontinue any of the above mentioned Food preparation. Some of the Information has been taken as a reference from the internet and other related sources which are freely available.
***Big ShoutOut for Shivangi Shah from Carpe Diem and Sathish Kumar from Savya Rasa for hosting us. ***