We, at Savya Rasa, have travelled extensively across South India, researching and learning from local cooks, chefs, grandmothers and housewives. These years of research has culminated in a menu that brings you authentic dishes from seven regions, like Mangaluru, Mysuru, Nellore, Kongunadu, Chettinad, Nasrani and Malabar, each with their distinct cultural identities.
We welcome you on this epicurean journey through food stories, spicy anecdotes and vivid flavour experiences from the heart of South India.
Pan-tossed baby potatoes flavoured with a coarsely ground powder made of roasted lentils, red chillies, asafoetida and condiments.
Crispy fried babycorn marinated with chilli powder, lime juice and ginger-garlic paste.
Steamed rice flour dumplings tossed with chick peas, trio of peppers and onions seasoned with hand-blended spices.
Pan-fried pieces of chicken flavoured with freshly ground masala, turmeric and finished with coconut slivers. A dish from the river banks of Kaveri.
Deep-fried golden brown roundels of minced chicken, chopped garlic, onions and green chillies.
Rice and lentils steeped overnight, stone ground into a batter, seasoned with ginger, green chillies, grated coconut, crushed pepper and shallow-fried in a customised cast iron pan.
Rice and lentils steeped over night, stone ground into a batter, seasoned with ginger, green chillies, grated coconut, crushed pepper, stuffed with three types of chutney and shallow-fried in a customised cast iron pan.
Discs of finely chopped shrimps and coarsely ground Bengal gram dal, onions, curry leaves and spices pounded and deep-fried to a golden brown.
Mutton cubes stir-fried with red chillies, cashew nuts, curry leaves and shallots.
Authentic Chettinadu dumplings made from finely ground mutton, cashew nuts, onions, green chillies and golden-fried to perfection.
Bite-sized chicken marinated with chilli powder, lime juice and ginger-garlic paste, dry roasted, and then stir-fried with sautéed onions and tomatoes till dry.
Delicious triangular pockets filled with caramelised onions and fried to a crisp golden brown.
Deep-fried patties of Bengal lentils with chopped green chillies, ginger and spices, served with coconut and coriander chutney.
Spicy marinated prawns stir-fried with red chilli paste, ginger, garlic, curry leaves, onions and lime juice – a Reddy delicacy.
Delicious triangular pockets filled with finely chopped mutton, caramelised onions and spices, fried to a crisp golden brown.
Diced mutton sautéed with browned onions, green chillies, ground coriander, hand-powdered spice masala and curry leaves – a truly Nellore dish.
A popular dish from the home of the famed Guntur chilli, chicken marinated for four hours with a spicy red masala made of red chilli powder, ginger and garlic.
A popular dish from the land of spicy food, chicken cooked in a spicy green masala made of fresh coriander leaves, mint and green chillies.
Deep-fried patties of Bengal gram dal and finely chopped onions served with coriander chutney.
Golden roundels made from semolina, coconut, coriander, finely chopped green chillies and deep-fried to perfection.
Dehusked black lentils ground into a batter with green chillies, ginger, coriander and curry leaves with a mild flavour of asafoetida, deep-fried till golden brown. Served hot with fresh coriander chutney.
Thin layers of rice steam cakes sandwiched with coriander and red chilli chutney.
A crunchy Indian twist to the ubiquitous fish fingers – small fillets of seer fish marinated in a masala with the base of Byadgi chillies, coated with semolina and fried to a crisp.
Pan-tossed fresh button mushrooms with crushed black pepper, cumin, onions and curry leaves.
Mini fillets of seer fish marinated with tangy masala made of tomato, red chillies, onions, and tamarind rolled in a banana leaf and tawa grilled.
Tender pieces of mutton cooked with chopped onions and hand-picked spices from the spice garden of India.
Succulent pieces of chicken pan-roasted with chopped onions, curry leaves, red chillies and finished with crushed pepper.
Prawns stir-fried with shallots, ginger, red chillies and cumin, finished with coconut slivers.
Griddled succulent skewered chicken delicately flavoured with crushed pepper and coconut milk. A dish with Arab influences from the Malabari homemaker – Sainu Thatha.
A thick curry made with button mushrooms, groundnuts, shallots and red chillies. Kongunadu treat best enjoyed with bun parota.
A rather unusual combination of prawns and deveined plantain flowers cooked in coconut based gravy with hand-picked spices.
Tender mutton pieces simmered with drumstick and aubergine, flavoured with cinnamon, cardamom, fennel and black pepper – a Vellalar Gounder speciality.
Mixed vegetables simmered in a broth of rice starch, tamarind and gently seasoned with condiments.
Mock fish gravy for vegetarians, made of ground green lentils in tomato and tamarind gravy.
Seer fish cubes simmered in traditional tomato gravy seasoned with curry leaves, Sivakasi chillies and fenugreek.
Chicken gravy flavoured with crushed black pepper, star anise, edible lichen, coconut and curry leaves.
Purple baby aubergines stuffed and cooked with dry roasted and powdered spices with a mild flavour of tamarind – a Kamma household speciality that goes well with any rice or bread.
Everyone’s comfort food – tempered potatoes tossed with chopped onions, crushed coriander and condiments.
Cubes of seer fish simmered in a gravy of tamarind, chillies and tomatoes – a dish from coastal Nellore.
A flavourful mutton curry made with a mixture of sour sorrel leaves, Guntur chillies, green chillies, turmeric and onions. An unusual combination of sorrel leaves and meat.
A tangy and spicy egg preparation best paired with steamed rice. A must have dish!
Potato cubes and green gram sprouts stewed in coconut gravy with garlic, tomato, onions and curry leaves.
Chicken cooked with coarsely ground desiccated coconut, spices and finished with coconut milk – a must have dish for wedding feasts.
A Mangalorean dish made of chicken morsels coated with a fine paste of byadgi chillies, coconut, tamarind and cooked to perfection.
A rich and creamy chicken curry made from coconut milk, flavoured with garlic and curry leaves – a Shetty household favourite.
Tender okra with a mixture of desiccated coconut, turmeric, ground mustard, tamarind and jaggery.
Mutton slow-cooked with a blend of golden lentils, desiccated coconut and green chillies. Mildly flavoured with coconut oil.
Shallots simmered in tamarind pulp and a “Varutharacha” masala
(a coarsely ground mixture of dry roasted coconut, pepper, cumin and coriander).
Golden turmeric laced fresh yoghurt gravy made with grated coconut, cumin and tempered with mustard seeds and curry leaves.
Mutton cooked in coconut milk, gently flavoured with black pepper and spices – a must have with “Appam”.
Chicken simmered in a cashew nut paste and fresh yoghurt gravy, flavoured with ginger, garlic and curry leaves.
Mixed vegetables simmered in gravy of grated coconut, crushed pepper, onions and green chillies.
A dish of yore – griddle-fried ground finger millet bread made with chopped shallots, green chillies and curry leaves.
A fluffy multilayered bread made with refined wheat flour, egg and butter cooked on a griddle – soul food!
A whole wheat bread flavoured with shallots, green chillies, curry leaves and coriander. Best eaten with curries from the region.
Gently steamed fine vermicelli made from ground rice. An accompaniment for curries.
An unusual combination of rice flour and yoghurt bread, deep-fried.
A waning dish from Telangana made of rice flour, onions and seasoned with local spices and griddled on the Tawa.
Golden deep-fried fluffy bread made of ripe banana, refined flour and yoghurt.
A delicate crêpe made with rice batter and coconut oil – a delicacy from the land of Tulu. Goes wonderfully well with almost anything, but nothing to beat its companion, the famous Gassi.
Griddled bread made from ground sorghum grain – a high fibre and healthy dish from Uttara Kannada.
Short grain rice flavoured with digestive betel leaves and fried garlic – a secret recipe from the land of the Cheras.
Classic Kongu-style Biriyani made with tender mutton pieces flavoured with coconut milk and served with coconut pachadi. Made with seeraga samba rice, a speciality rice of the region.
Steamed rice, pan-tossed with a trio paste of coriander leaves, curry leaves and green chillies, tempered with mustard seeds.
Tender pieces of chicken, pot-roasted and flavoured with nutmeg, cinnamon and carom seeds, slow-cooked with short grain rice.
The comfort food for a Bunt family – a melange of rice, lentils, spices and vegetables of the season finished with clarified butter.
Fluffy steamed rice blended with fresh yoghurt, seasoned with mustard and dry red chillies, finished with grated carrots and nuts – a fitting end to a spicy meal.
Short grain rice slow-cooked on coal, flavoured with cardamom, bay leaf and clarified butter.
Seer fish cubes slow-cooked with short grain rice and flavourful spices. A speciality of Thalassery – a place that boasts of Kerala’s best Biriyani.
A melt-in-the-mouth gelatinous sweet made with reduced palm sugar syrup, cooked with a mixture of rice flour, clarified butter and fried cashew nuts.
A traditional sweet delicacy from the Kongu region of Tamil Nadu made from steeped and ground poppy seeds cooked with clarified butter and sugar.
Tender coconut cream simmered in a mix of milk and coconut milk, flavoured with cardamom and sweetened with sugar – served chilled.
Deep-fried dessert made of rice, jaggery and coconut with a touch of cardamom.
Finger millet vermicelli steamed and sweetened with castor sugar, garnished with grated coconut.
Kavuni rice native to Burma and brought to India by the Chettiar community, roasted and cooked with milk till thick yet coarse in the middle and garnished with cashew nuts.
Grated coconut golden browned with ghee and jaggery, flavoured with cardamom and garnished with roasted cashew nuts and raisins.
A dessert made with winter melon, slow-cooked with clarified butter, thickened milk and flavoured with cardamom.
Broken wheat cooked in coconut milk, sweetened with unrefined cane sugar and flavoured with cardamom. Garnished with caramelized coconut slivers and white sesame seeds – ambrosia for the Lingayats.
Tender coconut water jelly set with China grass – a Thannur delicacy.