We are a gourmand couple who love to discover new places and eat our hearts out. Follow us for a guilt trip along the food road.
We all love to travel. Don’t we? Long trips, short trips, family vacations, picnics, field trips, sleepovers. Whatever the name, we are sure as hell – Game. And while we are at it, food definitely plays a crucial part. We are thrilled to try out different cuisines, local or authentic from every place we visit.
Being good food lovers our quest for culinary masterpieces takes us places. And when it comes to the South of India, we’ve travelled quite a bit. There is a common stereotype with people who have never travelled in their life; that in south of India only Dosas and Wadas are consumed followed by a dessert called Curd Rice.
Little known fact – There is more to South Indian Cuisine than meets the eye. Lets just talk about one region. Karaikudi, Thirunalveli, Chettinad; places like these within the state of Tamilnadu have a unique history and culture that influences their cuisines. Imagine the same influence to each and every region on the southern parts of India. Namely 5 states – Andhra Pradesh, Tamilnadu, Karnataka, Kerala and Telangana. Every state has its own cultures and sub cultures and this uniqueness influence the local tastes and traditions which gives us a variety of Cuisines.
During one of our recent travels we experienced the true taste of South India in the least expected place closer to home – Pune. This was our initiative to bring the Mumbai and Pune Blogging community a step closer. A special mention and Thanks to The B-Team for covering the planning part and making this experience worthwhile.
Now, about our Guiltless Journey through Southern India at Savya Rasa;
This place is here to prove many of you wrong. It is here to break the typical stereotype about South Indian Food choices. Everything here talks about South India; starting from the artefacts, furniture to the staffs attire. For us, it was like a visit to our ancestral homes.
The food served here was remarkable and above all – authentic. Here’s a list of the best dishes we tried.
Chutney Paniyaram :-
Rice and lentils batter, mixed with spices, and coconut, served with three types of chutney. They were perfectly fried till golden with hints of green chillies and pepper.
Kozhi Podi varuval :-
Marinated Chicken roasted and then stir-fried. The marination on the chicken was spicy and slightly tangy. But we didn’t quite acquire the taste as we felt that it was sautéed in too much Onion.
Chanaga Pappu Vada :-
This is one of our favourites. Common to most South Indian territories and also known as Dal vada / Senagapappu Vadalu / Paruppu Vadai etc. The perfection with which this was made can be witnessed in the photograph. Crispy and Tasty.
Uppu Kari :-
Also known as the “Chettinad Mutton Fry”. This is the most traditionally prepared, succulent Chettinad dish and one of the best kept secrets of this vibrant Culture and their amazing Cuisine.
Royyala Iguru :-
This Andhra Style Prawns in thick gravy was the best we’ve had. Quite spicy as it was stir-fried with red chilli paste and other spices. The prawns were fresh and juicy with the heaps of curry leaves just doing their magic.
These were just the First course, now for the mains;
Pollachi Kari Kuzhambu :-
This is a traditional dish from the Kongunadu region and specifically from the Pollachi town. This speciality is prepared without marinating the meat (mutton in this case) and by adding lots of turmeric along with the spices, giving it a unique taste and texture.
Gongura Mamsam :-
Gongura is a Hibiscus plant known for its edible sour leaves. It is a rich source of iron, vitamins, and anti-oxidants. And Mamsam means ‘Meat’. Though this looks like a unusual combination, it was unique in its taste and texture. The sourness of the leaves wasn’t that evident though.
Saiva Veral Kuzhambu :-
The vegetarians were served this Mock Fish Gravy made from green lentils in a tangy tomato gravy. Quite okay on the taste. But more appreciated for the Mock Fish eating experience.
Batata Pathanja Gassi :-
Even this one for the vegetarians, this was a simple gravy which can also be called soul food. Potato cubes and green gram sprouts in a coconut and onion gravy. We just loved it.
All these were enjoyed with a variety of breads and accompaniments like;
Bun Parota :-
A fluffy whole wheat bread made with eggs and butter.
Neer Dosa :-
A dosa or a crepe made from rice batter and coconut oil.
Godhumai Roti :-
Just like the regular whole wheat bread, but with added shallots, green chillies, curry leaves and coriander.
Idiyappa Idly :-
Steamed Rice vermicelli. A perfect accompaniment for the spicy gravy.
And for desserts we had;
Elaneer Payasam :-
This was just divine. One could just down a few dozen shots in a go. Chilled tender coconut cream mixed with milk, cardamom and sugar.
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.
Good food is something that always interests us. And we really don’t mind travelling hundreds of kilometres to understand and relish good food. We are always gung ho about tasting and testing new food opportunities. The overall experience of South India at Savya Rasa was one such journey that we cherished.
And we have many ‘meals’ to go before we sleep!
Follow our food journey: