ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Address: 2/10, Gandhi Mandapam Rd, Chitra Nagar, Kotturpuram, Chennai, Tamil Nadu 600085 India
Time: 12 Noon to 3 PM, 7 PM to 11 PM
Meals for two: Rs. 1,600
Cuisines: Chettinad, Andhra, Kerala, Mangalorean, South Indian
Facilities: No Alcohol Available, Wifi, Free Parking, Free Wifi, Private Dining Area Available, Table booking recommended
Savya Rasa, Kotturpuram, Chennai: Decor
I could spend an entire day gazing at the art and absorb their beauty. Each of these represents the south Indian states. Some of the wall decorations, like coconut scrapers, ladles and papad moulds, were actually used to make food in the past. The Pallava style pillars in this re-furbished house have been crafted by Stapathis, brought in from Coimbatore for this specific purpose.
Not a whisper of chrome in this wood and cane furniture space. I feel like I am visiting a gracious old home.
Even the menus are crafted out of solid wood and tell me that Savya Rasa is serious about their food.
Savya Rasa, Kotturpuram, Chennai: Food
The banana-leaf-shaped plates, with banana leaves lining them, cut to fit, along with several katoris to hold my gravies and rasams. Enter Thengai Paal Rasam. A first for me. Thick, fresh coconut milk forms the base for crushed masalas that come straight from the Coimbatore kitchen, where a chef ensures all the masalas are made just right, and the taste remains consistent. This one has the strength of crushed garlic followed in hot pursuit by coriander and the Miller tomato is happy to support the rest.
I’m quite fascinated by the Chutney Paniyaram. Perfectly golden, innocent looking orbs, hold within a fiery red chilli, garlic, coriander, coconut and tamarind chutney, quite overtaking my palate. I don’t really need the accompanying chutneys, inviting though they are: coconut, onion and green coriander.
Karnataka’s Sweet Paddu neutralise the punch from the Chutney Paniyaram. Ghee-roasted, round and caramelised, they have all the goodies: banana, jaggery, rice flour, refined flour and pieces of cashew. Warning: they could get addictive.
Millet Kambu Adai takes my taste buds into a memory tizzy. I absolutely love the rustic bajra textures, its distinctness. A Kongunadu native, this pearl millet adai has sliced shallots and curry leaves bringing it alive. You either love it or, if your palate is too urbanized with the refined, processed stuff, you may not.
The Bun Parotta Served with Nalukettu Kozhi Curry has me reaching out for more. Completely bad for the health, considering it is unabashedly all maida, this feathery cushion ball of a Parotta has delicate layers literally flaking off. Nalukettu Kozhi Curry, with its story of first being made in a Muslim household that had four storeys, is the charmer for a reason. Complex to cook, it has a red gravy of coconut (naturally, it is from Kerala) tomato and Kashmiri chillies.
Today, for dessert, I’m rooting for the Elaneer Pudding over its denser, sweeter, heavier partner, the Kavni Arisi Halwa. Translucent, with visible slivers of tender coconut, it is wobbly, appropriately sweetened, and melts in the mouth. Literally sliding down my throat, it leaves the thin slivers of coconut cream for me to chew and enjoy.
Can any south Indian meal be complete without filter coffee? I’m happy I had it.
Savya Rasa, Kotturpuram, Chennai: Plus & Minus
There is so much character infused into Savya Rasa. It has the soul of South India truly represented in its food, decor and service, and I say this with a dollop of pride and a little bit of fear: I hope it stays this way, becoming a landmark to be remembered for generations to come.
