Uppu, the first South Indian speciality restaurant by Ohri’s group, recreates to striking effect the motifs of South Indian temples. The selectively lit dining hall is dressed in arresting black contrasted against bright red upholstery and shimmering brass cutlery. The food menu runs into a dozen pages and features some of the most popular dishes from the kitchens of the five southern states -- Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana. While the menu will leave you spoilt for choices, in the mains, the vegetarian appetiser selection lacks diversity. A sumptuous 'Veg Thali' is served during lunch hours from Monday to Saturday. In the main course, our top picks are the 'Gummadikaya Bellam Pulusu', 'Peethala Iguru', 'Kori Gassi', and 'Alleppey Prawn Curry'. The curry you order should primarily be determined by the staples you choose. And, there is a lot to choose from - Pulaos and flavoured Rice, assorted Parotta, Appam, Idiyappam, Dosai, Puri, and more. Uppu eschews the standard Ohri’s bar menu in favour of a craft cocktail selection tailored for the venue. Uppu means salt, and salt shows up in each of the cocktails, but not quite in the way you think.
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