A slice of South India

Saravana Bhavan is synonymous with high quality vegetarian cuisine, straight from India’s spicelands

South India has a hot, humid climate and all its states are coastal. Rainfall is abundant and so is the supply of fresh fruit, vegetables and rice. Hence one will find that most South Indian cuisine is rice based. There are varieties of rice preparations starting from the humble curd rice, to lemon rice and rice seasoned with coconut, peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds. The king of all preparations is believed to be the biryani that has exotic and subtle flavours. Rice is also combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These dishes are not just absolutely yummy but are healthy and nourishing too. The dishes could be served with a variety of accompaniments that include but are limited to sambhar, rasam, dry and curried vegetable, chutneys and the like.

The South Indian food is a brilliant blend of flavours, colours, seasoning, nutritional balance, fragrance, taste, and visual appeal. It is spicy too. Tamilnadu has Chettinad cuisine and from Kerala comes Malabar-styledcooking, with its repertoire of tasty seafood dishes. From Hyderabad, the home of the Nizams comes the regal Nizami food rich and flavoursome with tastes ranging from spicy to sour to sweet. And Saravana Bhavan is synonymous to high quality vegetarian South Indian cuisine.The first branch was opened in India to bridge the gap of the non-existence of restaurants serving authentic and quality vegetarian food.

The key to the success of every Saravana Bhavan restaurant lies in serving good quality food each time, every time and this is the experience one gets when one dines at Saravana Bhavan in Sydney.

The restaurant has fast gained popularity among the Sydney siders for the exceptional and varied South Indian food offered at a very nominal price. An average meal costs anything between $15 and $16. The wide array of South Indian vegetarian dishes includes many different varieties of idlis,vadas,dosas and utthapams from the different South Indian states. Then there are specialities like the Adai and Avial from Kerala, Bisibelabath from Karnataka and Pongal from Tamil Nadu.

No South Indian restaurant is complete without the ever versatile ‘thali’ – a miniscule version of a South Indian feast. Shekar, the owner of Saravana Bhavan primarily attributes the tremendous success of the restaurant to two people in particular – Ram, the restaurant manager who oversees the front end operations assuring personal and attentive service to every customer and the chef Chandran who leads the kitchen cooking uniformly excellent, exceptional tasty and fresh food. At Saravana Bhavan the atmosphere is bright and lively, the prices moderate, the service quick and the staff friendly. Here you get a slice of South India on a platter!

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