Nadodi’s New Menu Presents The Signature Flavours Of Sri Lanka, Kerala, and Tamil Nadu

Stepping into Nadodi always feels like a departure—not one that requires the hassle of a passport or boarding gate, but it’s a journey nonetheless. Here, you get to indulge in the flavours of Sri Lanka, Kerala, and Tamil Nadu through executive chef Yavhin Siriwardhana’s eyes, whose ancestry originated from these regions.

Past menus celebrated a fusion of Southern Indian and Sri Lankan cuisines, but in this new menu, each region is given its own spotlight. “I’d like guests to enjoy the flavours in better detail,” Siriwardhana says.

From Sri Lanka, he presents a warm custard, inspired by the Japanese chawanmushi. It’s infused with crab rasam, and topped with Sri Lanka’s famed mud crabs and tea-smoked roe. To complement it, the chef turns up the heat with Jaffna crab curry, a classic from the northern province of the country, known for its peppery and aromatic curries. It might appear as a custard, but it’s unmistakably a crab dish, and it’s intense in all the right ways.

In Kerala, Pollichathu is a delicacy enjoyed in backwater homes and on houseboats. Traditionally, it is made with pearl spot fish, marinated in spices, wrapped in banana leaf, and then pan-fried. At this Michelin Selected restaurant, it is similarly prepared, but with the more succulent sea bream, paired with quinoa, puffed rice, and chutney for the perfect bite.

It wouldn’t be Nadodi without its signature Nomad’s Globe, which is always a delight to unveil. Beneath the lid is a Tamil Nadu-style biryani, cooked with short-grain Seeraga Samba rice, this time served alongside Sabah tiger prawns and prawn head curry, yogurt, and pickled pineapples. This biryani isn’t as rich as most biryanis, but it’s hearty and delicious all the same.

For reservations and enquiries, please contact +6017 296 9520 via WhatsApp or visit Nadodi’s website. To ensure all diners are catered to, a dedicated vegetarian menu is also available.