Savya Rasa is a South Indian fine dining restaurant in Koregaon Park, showcasing the cuisine of different regions of the South. Now they are featuring the food of the Kongunadu region until July 2nd. Some popular dishes termed ‘best of Savya Rasa’ are also on the menu.
One of the things that will strike you about the place is the décor and ambience. There are plenty of ethnic motifs all around, like the stained glass with scenes from the Ramayana. Dark wood accents and furniture and soft lighting create a hushed atmosphere. But you’ll be having plenty of laughs with friends and family here.
The Kongunadu fest started with two welcome drinks – Paanagam, made with lemon juice, jaggery, ginger and holy basil, and the Neer Moru, a buttermilk with spices and chili. Both will make your mouth water and set you up for the array of delicacies to come.
There are plenty of starters to select from, both from the vegetarian and non-vegetarian sections. The Nippatu Settu was a tangy beetroot salad served on flat pastry triangles or murukku. Kalan Perattal were stir fried button mushrooms bursting with the flavor of curry leaf and green chilies.
Sola Saapadu Urundai were dumplings made with sorghum millet, rolled in gun powder, that spicy lentil and chili powder mix the South is known for.
Thulasi Vadai were crispy, crunchy lentil vadas, served with some tasty chutneys.
Thakkali Sevai was an upama like dish made with thin Sandhagai vermicelli, an absolute winner.
One of the things I liked was the different grains used in the dishes, striking down the popular notion that South Indian cuisine is ‘mostly rice’. Various types of millet were showcased. These are rich in fiber and nutrients, the super foods of our country, really. We saw a great example of grains being cooked in different ways and in different combinations with lentils and vegetables.
The main course brought the Karipala Kozhambu, a jackfruit curry in a coconut flavored sauce. Rightly called mock meat curry, it is worth a try whether you like jackfruit or not.
Murungakkai Vazhaipoo Kuzhambu was another unique red curry with drumsticks or moringa and banana flower, another rare delicacy.
The curries are bursting with flavor and can be sopped up with appams, string hoppers or neer dosai.
Some other types of breads worth a try are the Kambu Dosai and Ragi Kara Roti. Kambu Dosai was almost like a huge dosa with lots of chopped onion stuffed inside. The Ragi Kara Roti was sort of like a Maharashtrian thalipeeth, made with ragi flour.
The South is well known for their various rice preparations. So it is always interesting to discover some new type of rice from the South. The Malli Sadam is one of my faves from Savya Rasa. This time I tasted Avarai Paruppu Saadam, made with field beans and served with a pachai puli rasam made with tamarind.
Desserts! When you consider any cuisine of the South, payasam surely comes to mind. The Elaneer Payasam, made with tender coconut, is a must for any coconut lover.
Beniyan is a flaky fried pastry topped with a unique jam like topping – Panchamirtham – made with dates, fruits and jaggery. Seembu Paal was a baked milk based dessert, like a soft set pudding.
Are you tired of eating the same old paneer dishes when you go out? The Kongunadu fest at Savya Rasa is sure to fire up your taste buds. There are almost a hundred dishes to help you make your occasion memorable.