Since 2015, Savya Rasa has been the go-to place in Pune for authentic   South Indian cuisine. The culinary journey of founders of Savya Rasa began in 2013, when they embarked on culinary expedition that took them to houses of local chefs, cooks and grannies across Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. The result was the amalgamation of some of the finest vegetarian and non-vegetarian dishes from eight regions of these south-Indian states.

After tasting success in Pune, it was only natural to think about bringing Savya Rasa to its most critical receptors aka namma Chennai. Restaurateurs Nikesh Lamba, Japtej Ahluwalia and Vikram Mohan, known for several popular eateries in town, decided to set up Savya Rasa in Kotturpuram, almost a month ago. The restaurant has already managed to create quite a positive buzz and is attracting foodies from across the city.

As you enter the restaurant, you can’t help but notice how the property recreates a Chettinad house replete with elaborately carved pillars and the famous Athangudi tiles. The walls are decorated with Kalamkari wall hanging from Andhra, Tanjore paintings from Tamil Nadu, tribal anklets from Karnataka and Kuthuvilakku from Kerala. Myriad artefacts, paintings and murals from the South Indian states adorn the walls of the spacious eatery. It is quite evident that a lot of thought has gone into planning the interiors of Savya Rasa.

As the warm and traditionally-clad serving staff guides you to your table, you can’t help but anticipate a great culinary experience and surely you aren’t disappointed. Right from serving khus and jeera soaked water for drinking to the beautiful brass vessels in which food is served; Savya Rasa is all about going back in time. We start our meal with the divine Thengai Paal Rasam (prepared with coconut milk cooked with tomato and tempered with ghee) and Karavalli Kori Saaru (chicken soup prepared with spinach and spices from Karavalli, Mangaluru). Alongside starters, we are served the refreshing Rasatini (a sweet-sour pineapple rasam served in Martini glass) and Vasantha Neer (tender coconut water with honey and shavings of coconut).

The starters include the golden brown and crisp Chutney Paniyarams (there is a chilly tomato paste right at the core), perfect Vazhaipoo Vadai (crispy vadais prepared with chopped banana blossoms), Mutta Chutney Kebab (a Malabar specialty where the deep fried, butter coated egg halve is stuffed with a mixture of yolk, green chilly, ginger and curry leaves) and Karuvepillai Yeral Varuval (deep fried prawns seasoned with homemade curry leaf powder and spices).

The main course takes off with Chinthamani dosai (masala chicken morsels topping on dosai) and Kaalan dosai served with three varieties of chutney, Appam with smooth and silky Mutton Ishtew, Vetrilai Poondu Sadam (short grain rice flavoured with betel leaves and fried garlic from Konganadu region) and Kozhi Chatti Biryani (short grain rice biryani prepared with tender, pot roasted chicken).

Just as we were on the verge of holding our tummy from the food overdose, the creamy saamai thayir saadam (millet used instead of rice) saves our day.

We end our meal with a delicious Elaneer Pudding, a house specialty tender coconut jelly, that is mild and melt-in-mouth and a piping hot filter kaapi.

Location: Address and Map Location

Timings: 12 pm to 3 pm and 7 pm to 11 pm