Sudaka

Brought out from the belly of traditions and old-fashioned culture, Chennai has turned a new leaf. The city has woken up from the sleep of yesterday and stepped into the twenty-first century by the arrival of new-found restaurants that are brimming with passion and creativity. Hip trendy places are making their way towards the gastronomy sector, bringing with them a bounty of innovation and fun. They have changed the face of Chennai’s gastronomy with their creativity and vision. Their out-of-the box ideas goes down well with the crowd that are most enthusiastic to experience the fresh perspective of gastronomy. ‘Sudaka’ in T. Nagar is the new powerhouse on the market and the brain-child of Dennis Arasu who is also behind Illusions, Plan B and Small World. This fancy new gastropub literally takes you on a flavour rollercoaster.

The theme of Sudaka is distinctly South-American which is highly appealing to the Chennai food fanatics. The unexpected façade of its gastronomy completely takes one by surprise. You can’t help but be impressed by their passion and enthusiasm. Lead by a pair of Argentinian siblings – Chula and Chef Max Luqul, the gastropub has turned into quite an attraction. The team is an explosive combination of talent and entertaining, something which helps in drawing the patrons by hordes. Décor of the gastropub is designed in a trendy way with bright attractive interiors. A melange of colours are used to bring a vibrancy to the ambience. Cosy booths beckons one invitingly. If its privacy you need ask your server for a private dining area. Sudaka is the ideal place to experience the nightlife of Chennai. The pub is fun, cheerful and lively.

The upbeat quality of Sudaka extends to the menu as well. The South-American theme carries to the menu too including the Continental influence. Sudaka may be expensive but it’s something which deserves to be explored. Take advantage of Sudaka’s sensational bar menu before foraying into the first course. The menu is quite promising with some fun elements which keeps one on his toes. For first course opt for, mushroom provencal, loco lolypop, beef taouk, lamb bruschetta, gambas al ajillo, juicy empanada, breaded humita, cashew cottage cheese skewers, bikini beach and panko crumbed fish finger. Main course takes you towards, thai rice, spaghetti al pesto, special chef salmon, southern lamb curry, sandwiches and chicken roullette. Lime tortita, congo volcano and flan caramel is ideal as final course.