“A trail of footsteps through the southern lands of the Indian sub-continent has led you here, to a confluence of traditions that make up a cuisine that is as much the product of the nomads that nurtured it, as it is the influences that they picked up along the way. Now – presented to you with creative flair and the benefit of modern techniques – be prepared to continue on a tantalizing journey that honors our nomadic ancestors yet forges a new path forward.”
Nadodi KL
Nadodi translated to “nomad” is inspired by generations of migrants and travelers who brought their culture and cuisine to various unknown lands and contributed to the melting pots of the nations they become a part of.
Nadodi is specifically inspired by migrants from South India that have made Malaysia home. Located in the heart of Kuala Lumpur, Nadodi is one first fine dining restaurants in the city which serves the most intricate dishes inspired by South India.
“Our flavors and profile are South Indian. Our presentations are South Indian. There’s no comparison [with Gaggan],” Chef Kartik insists.
“Nadodi is a different concept, which does only South Indian food. I’m not doing the chicken tikka or the naan over here. I’m giving you rasam, I’m giving you crab curry… this is true to the place we belong to and that’s what Nadodi will stick to.
“Elevating South Indian food is a particular mission for Kartik, Sricharan and Akshar.
“There are so many Indian restaurants out there doing Indian fine dining, but none exclusively focused only on South Indian food,” says Chef Akshar.
“Even in India, it’s usually just dosa [rice flour crepes] or vadai [fritters].
“Kartik feels the perception of South Indian food needs to change.
“With European food, they have taken a lot of pride. I personally believe with our cuisine and culture, we are too hungry to feed ourselves. We never cook for others,” he says.
“But you tell me: fermentation, our forefathers were doing it. That’s how we got idli [steamed rice flour cakes] and dosa. What is poppadom? It’s dehydration. What are the pickles? Those are preservatives.
“So we have been taught preservatives, fermentation and dehydration long ago. But we will excel and take the pride of our techniques and present it to the world.” – CNN
Once I came across this restaurant, I knew I had to check it out and booked the 12 Mile Journey, which they have either with meat or vegetarian. Our waiter was super welcoming and made our journey pescatarian including lobster and fish.
Enough writing… I will let the pictures of our journey do the talking!
If you are a foodie and ever find yourself in Kuala Lumpur then you MUST try this restaurant. I really love that they can accommodate both meat eaters and vegetarians! Bravo chefs!!! Book your reservation HERE.
