Savya Rasa has been creating buzz in the city ever since it opened doors to public. Amazing food, brilliant ambiance, courteous hospitality has all been synonyms of Savya Rasa.
Proud moment for Savya Rasa and Blogging community – they were generous enough to host a table for #MumbaiBloggers while on their trip to Pune, along with Pune Bloggers.
Chutney Paniyaram: Batter for dosa/idly seasoned with ginger,green chillies, grated coconut and crushed pepper. The paniyaram is stuffed with three type of chutneys and are shallow fried. One of the best from Savya Rasa.
Chanaga Pappu Vada: This is what we call parippu vada in Kerala. Bengal lentils mixed with chilies, ginger and spices deep fried and served with coconut and coriander chutney.
Koon Ularthiyathu: Mushrooms pan tossed with crushed black pepper, onions and curry leaves is a very spicy starter from the Kerala kitchen.
Kozhi Podi Varuval: An amazing starter with your drinks are these tiny pieces of chicken dry fry and stir-fried with sautéed onions and tomatoes till dry.
Royyala Iguru: Prawns, for me, has to be spicy. And here I found what I have been looking for. Prawns marinated in chilli paste, ginger, garlic, curry leaves and stir fried. Spicy and a perfect starter for your drinks
Pollachi Kari Kuzhambu: Yet again a delicacy from Tamil Nadu. Tender mutton pieces in gravy served with drumstick and aubergines. The curry is a burst of flavors with spices and condiments.
Batata Pathanja Gassi: A stew of potatoes and green gram served with garlic, tomato, onions and curry leaves.
Bun Porotta: The best of its kind I have ever eaten. Its a multilayered bread made using maida, eggs and butter and cooked on a griddle.
Neer Dosa: True to its name, this preparation of dosa was as delicate as it can get and had a melt in mouth feel. Goes well with the mutton curries.
Thalassery Meen Biriyani: Not a big fan of fish biriyanis but this one did steal my heart. Tender pieces of fish slow cooked with Biriyani rice. The fish was as fresh as it can get and the spice levels were just perfect.
Elaneer Payasam: Tender coconut in a mix of milk and coconut milk with a hint of cardamom and served chilled.
Kavuni Arisi Halwa: Kavuni rice roasted and cooked with milk and decorated with cashews.
Savya Rasa is all about food from cuisines all over South India and they can be proud of what they are serving. Absolutely traditional and classy. A special mention to the staff for their professionalism.
Special thanks to Team Carpe Diem for arranging a bloggers table on such a short notice. Here’s wishing Team Savya Rasa the very best going ahead.
Keep Chugging, Keep Chowing