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The trend of traditional cuisine offered in a fine-dine setting is here to stay, and we cannot be happier about it. Savya Rasa is conceptualized along similar lines. The spread here features elusive cuisines from Kogunadu, Chettinad, Nasrani, Malabar, Mangalore, Mysore, and Nellore. The kolu masiyal (boiled horse gram mashed with shallots and condiments) along with some kyma unday (deep-fried minced meat roundels tossed in a spice mix including curry leaves and topped with fried cashew nut bits) make for scrumptious starts to the meal. Follow this up with the unusual yeral vazhaipoo kozhambu (crunchy prawns and deveined plantain flowers cooked in coconut-based gravy) and the beautiful tangy-sweet goodness of the bendakkai gojju (tender okra stuffed with desiccated coconut, turmeric, mustard, tamarind and jaggery) with a wide variety of accompaniments such as nei choru (short grain rice slow-cooked on coal redolent with the combined aromas of cardamom, bay leaf and clarified butter), jolada roti made from ground sorghum, dibba roti prepared with dehusked black lentil and rice batter flavoured with cumin and crushed black pepper and bun parota among other interesting options.