Indie Idlis

May 4, 2007

South Indian food with a twist

You wear your Indian heart on your saree. Big bindis, handwoven cottons, flowers in your hair, kohl in your eyes — that’s your look. Just as it was your amma’s.

South Indies

But sometimes, you seek an edge. So you add metallic Kolhapuris and Kama Sutra cholis. Effortlessly contemporizing your classical attire.

South Indies, the new boutique restaurant in town, does a similar stylish take on familiar food. Delish dishes from Andhra Pradesh, Tamil Nadu, Kerala and Karnataka come together in a single menu in a setting of wood, steel and glass.

There’s even a live kitchen that gives teppanyaki counters a run for their money, and an elegant lounge, cheekily called Upsouth.

If the décor is contemporary, the food is classic vegetarian. Our Trendy Foodie tucked into Podi Tossed Idlis (cocktail idlis with ghee and ‘gunpowder’), Mokka Junna Miriyalu (batter-fried baby corn garnished with black pepper), Karuvepilai Poondu Kozhumbhu (a garlic-curry leaf gravy that’s great with appams), and Elaneer (tender coconut) Payasam.

Mmmm — amma would approve. Next time, she may even look away when you match her best Kanjeevaram with a Kimono kurta.

South Indies, 840/A, 100ft Road (diagonally opposite Tangerine), Indiranagar, Bangalore. Telephone: 41636363. Average meal for two: Around Rs. 800.

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