Southern Indian cuisine is undergoing a stylish transformation in fine dining restaurants, as chefs experiment with traditional dishes and contemporary presentation. Moving beyond the familiar idli, dosa, and rasam, modern kitchens are reimagining southern classics to delight adventurous diners.
At ITC Maurya’s Avartana in New Delhi, chefs are turning age-old recipes into visually striking, flavor-packed creations. For instance, the humble tomato rasam, usually a comforting soup, is distilled into a clear amber broth infused with cumin, cracked pepper, garlic, and curry leaves, served in a martini glass. This innovative approach combines tradition with sophistication, offering diners a fresh perspective on southern cuisine.
Chef Nikhil Nagpal, the culinary head at ITC Grand Chola and Avartana, says southern food’s appeal lies in its ability to bridge familiar tastes with modern techniques. “Food is a universal language, and southern Indian cuisine, with its rich spices and ingredients, excites palates worldwide. By blending traditional recipes with contemporary methods, we create dishes that surprise and delight,” he explains.
Beyond main courses, southern flavors are inspiring inventive cocktails and curated tasting menus. Drinks like the Idukki Cardamom Sour and the Alappuzha Nariyal Boulevardier combine heritage spices with modern mixology, echoing the vibrant spice bazaars of Chennai and Kerala’s scenic backwaters. These beverages complement the menu’s rich flavors, enhancing the overall dining experience.
Vegetarian dishes are receiving equal attention. Avartana offers tasting menus highlighting creative uses of local produce, where everyday vegetables are elevated into gourmet creations. Techniques such as roasting spices, hand-pounding pepper and cumin, and using sous vide methods bring depth to dishes. Special preparations include tempered bottle gourd with plum chutney, spiced aubergines encased in delicate sheets, jackfruit seed fritters, and a steamed spinach globe made from five different spinach varieties.
These inventive interpretations are not only visually appealing but also preserve the essence of southern flavors, making them attractive to both domestic and international diners. By balancing innovation with tradition, chefs are redefining southern Indian cuisine and ensuring it remains a vibrant part of India’s gastronomic story.
