In a city that boasts of the fabulous South Indian restaurants, led by the 5-star hotels fighting for supremacy, Savya Rasa holds its own as a standalone South Indian focusing not on states, but specific regions of South India and bringing alive some classic recipes to life. Fancy a nice spicy 'Chettinadu Nandu Saaru', a timeless 'Crab Soup' or the challenging 'Mutton Gola Urundai' - a minced mutton dish with no binding agents, held together by a banana leaf string, Savya Rasa’s menu, along with its knowledgeable waiters can ease you through the complex menu that aims to showcase the best of celebrated South Indian food. Dishes like the 'Kori Gassi' from Mangaluru and 'Chettinadu Sukka' have not been tampered with and are reasonable reflections of the original. Instead of an expanded staples menu, you get a focused set of breads showcasing the best from the region, like the fluffy 'Bun Parotta' from Chettinad or the 'Neer Dosa' from Mangaluru, but rice lovers have not been left behind, with more than 12 carefully curated rice dishes. After all, rice is still the staple dish in South India.
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