It’s turn out to be amply clear over the previous couple of years that North India is completed with the drained outdated routine of idli-dosa-vada. They’ve been hungry (excuse the pun) to find extra from the nation’s south. If Bagundi in Connaught Place and Tenali in Inexperienced Park market, with their signature Andhra meals, have given Delhiites a spot for the delicacies apart from the traditional Andhra Bhavan Canteen, Savya Rasa, now in Gurugram after opening in Pune and Chennai, will likely be becoming a member of the likes of Juggernaut, Sana Di Ge, and Carnatic Cafe, in increasing right into a extra “pan-South” house. They serve Chettinad, Mangalorean, and Andhra meals.
The vibe: The interiors embrace outdated copper utensils and crockery, polished to a shine; the music is lilting Carnatic classical. The workers wears veshti/mundu/panchi. Regardless of all this, it’s not formal, as a lot as it’s quaint.
Do strive: The Nannari sharbat, which is a superb throwback to South Indian summers, when a focus of khus is stirred into chilled water. The Konda Kadalai Kozhakatai (steamed rice flour dumplings, tossed with chickpeas) is a superb starter snack, of the chakhna selection — the little balls of doughy rice add a comforting smoothness. The Manga Curry (uncooked mango cubes in coconut gravy) was an awesome instance of two seemingly contrasting flavours coming collectively in excellent concord, with each occupying pleasure of place, and giving strong character to the dish. The Gongura Maamsam, a mutton curry made with the Andhra-famous bitter sorrell leaves, was a hug-in-a-dish, with the meat mushy and the tangy curry of the proper mix for each rice (the common accompaniment) or a parotta. The plain rice comes with slightly ghee stirred in and smells heavenly, and the bun parotta is flaky on high and mushy when torn, prepared to absorb any curry you wish to lick your plate clear of.
Skip: The Pallipalayam Kalaan (button mushrooms, pan-fried in a floor masala) which the menu says is a dish discovered on the banks of the Kaveri — the masala was too harsh, and the mushrooms insignificant. The Kozhi Paniyaram (finely chopped hen stuffed into the paniyaram, a shallow fried dumpling manufactured from rice-lentil batter) barely had any kozhi (hen), and the batter carried a slight tang from the fermentation, which typically could be a good factor, however even a level extra, and it could imply that the dough is spoilt.
Go together with: An empty abdomen, a warrior perspective, and stretchy waistbands. Greatest for a household lunch, a grown-up date, or along with your colleagues.
Area bar: 54 covers over 1,800 sq ft, child-friendly, however not pet-friendly
How a lot? ₹1,700 for 2
Attain: Drive or cab it to Ardee Metropolis Highway, Block B, Ardee Metropolis, Sector 52, Gurugram