Indian cuisine… Whenever someone arises a question about it, we generally answer there are just two kinds; One is North Indian and Another is South Indian. Just like we have many diversified languages, cultures and celebrations, we have many diversified cuisine in each state.
Simply South attempts to bring out those diversified cuisines of South India by combining top notch delicacies of Karnataka, Andhra Pradesh, Tamil Nadu, Telangana and Kerala together. It’s a brilliant concept introduced by the famous Chef Chalapathy Rao.
Location: It’s located in the New BEL Road right opposite to the Woodland’s showroom on the 3rd Floor above Xtreme Sports bar. Locating this restaurant is quite easy with the landmarks and you can also depend on the Google Maps.
AMBIANCE
Simple… Just like it’s name. The ambient lighting, rich cutleries and raw textured furnitures are enough to give an elegant look to this simple ambience. Strategically placed frames of cultures, monuments, festival illustrations from all five southern states will definitely grab your attention. The whole ambience is peaceful and the light classical instrumental music in the background fills your soul before stomach. It’s an unique experience.
SERVICE
Since it is a new restaurant service feels bit clumsy and moderately slow. But every operation of stewards is closely monitored by the management to provide flawless experience to the guests. I’m sure that you won’t notice any hinch in the service and you will surely be pleased by their genuine service.
FOOD
They have divided their menu into 6 major parts each dedicated to cuisines of southern states. Karnataka, Kerala, Tamil Nadu, Andhra, Telangana and Hyderabadi! Yes! Being one of the oldest cuisine, Hyderabadi has a special historical value and loved by all. So, the Hyderabadi cuisine has got it’s own exceptional place in the menu.
Though they serve core south indian dishes, the course of meal they follow is very close to North Indian kind. (Like; Soup & starters at first, main course followed by desserts) However, it’s a kind of different experience.
Tomato Saar: This was served as soup. Though they mentioned it’s origin as Karnataka, taste didn’t felt like Karnataka Tomato Saar. Because, in Karnataka sweetness will be equivalent to the sourness of this dish. Keeping it aside, the taste was just brilliant. The sour and spice combination was just awesome. I enjoyed every sip as it cleared my throat and provided a lovely start to our dining experience.
Mokka Jonna Garelu: It was corn based deep fried dish served as the starter along with soothing light spicy side dish. This is the first time I tasted a Telangana dish and it turned out to be great. It tasted lovely.
Gobi Kempu Bezule: Though its a Mangalorean dish, I tasted it before in Kerala. But here it tasted too good than ever. The crispiness was just perfect.
Muvva Vankaya: When it arrived on our table I thought this is similar to Enegai Gojju which is the speciality of North Karnataka. But upon tasting it felt like it belongs to an entire new league. It was prepared with Andhra Style of cooking by well marinating the baby brinjal and adding the peanut powder for that ultimate twist. Being a non-brinjal lover I adored this dish.
Ulavacharu: This was an absolute treat to the tastebuds. A firm mix of sour and spicy taste just made my day. It became my primary choice to try other dishes with this combination. Extraordinary indeed!
Bendakaya Vepudu: It was neither crispy nor softy… Somewhere in the middle which I generally don’t like. But the taste of this was too good. It can become a nice combination to the Malabar Paratha but when you have other dishes like Ulavacharu this dish looks bit on downside.
Tomato Pappu: I’m introduced to Andhra’s Pappu in very recent years by my foodie friends. I have tasted different kinds of Pappu in different places at Bangalore. Compared to that all this place serves really good quality of Pappu. But the taste wise I felt it was too low on spiciness. However, it was nice to taste with Ragi Sangiti and Paratha.
Ragi Sangiti: I was bit surprised when I saw Raagi Balls on mall table. Then it hit me, what else can be showcase the real south essence in the restaurant dedicated for southern cuisine. It was perfect and served with warm ghee.
Desserts:
Wow! They have most amazing collection of desserts! No… Don’t expect ice cream, jello, cut fruits or cookies. You’ll get the true south Indian desserts which have been part of our tradition for many centuries. Like Gasagase Payasa, Godhi Haggi, Badam Halwa, Elaneer Payasam, Sheer Kurma, Kubani Ka Meetha. My personal favourites were Gasagase Payasa and Kubani Ka Meetha. I realized the real taste of Kubani Ka Meetha here and I highly recommend this.
EVERYTHING ELSE:
The whole ambience feels pure. I must say hygiene at its best. They do offer valet parking and there is a decent parking space for two wheelers next to the restaurant. They do have live counters for Appam at the entrance. If you are impressed by their pickles and chutney powder you can buy them too. They change their menu every Ugadi which marks as the beginning of new year as per Hindu tradition and they do serve special thali and dishes during festivals which is an attractive factor of this restaurant.
FINAL VERDICT: This restaurant is a tribute to the south Indian culinary history. A perfect place to take your family and elders who still have a string attached to our rich tradition. I recommend this restaurant for a true south Indian experience.
BAKASURA RATING
4.5 / 5
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GALLERY
AMBIENCE
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