Gastro-nomadic journey

A restaurant serving Indian-fusion dishes delights Laveda Charles

NADODI is perfect for those craving for Indian-fusion inspired dishes. It may not be cheap but it is definitely unique and worth a try. This dimly lit restaurant, with an air of romance, presents a mixture of science, food and art. In some of their dishes you will find a South Indian ingredient delivered using a French technique, for example, transforming the texture of curry into foam.

Nadodi, which means nomad, is a restaurant serving Sri Lankan, Tamil Nadu and Kerala-inspired cuisine with a twist.You can either pick their 10-, 13- or 15-course taster which takes you on a culinary journey.

I know it sounds like a lot to eat but its dishes come in smaller portions. You can choose to have the tasting menu with a wine pairing for a higher price. But apart from that, Nadodi serves some mean cocktails that are carefully crafted by Akshar the mixologist-cum-head of operations. The cocktails are enticingly presented, such as the Truffle cocktail which is served in an eggshell sitting on a nest.

A 10-MILE JOURNEY

Before each dish is served, I am given a short description of its background, origin, and methods used by head chef Johnson Ebenezer. Nadodi likes to surprise its customers by not giving out too much information and asks customers to guess some of the ingredients used.

First up, I try a rice and yogurt combination which seems like a thin papadom starter, but this is actually made out of rice and dehydrated yogurt with some curry leaves. The last dessert, Mindofacoconut. The Chicken Briyani (Dravidian Nation) in the golden globe dish.

Next I take on the first of the main dishes, Lactosefree or better known as Kiribath (rice pudding — a Sri Lankan-inspired dish) which looks like sushi but tastes somewhat like nasi lemak. It has a creamy, salty and spicy taste that comes from the coconut rice, lemon juice, sambal and fish flakes.

The second main dish is Egg Kalaki. It comes in a little eggshell which includes chicken cane crisp and creamy egg mousse with fried batter (which evokes the taste of Chicken 65) at the bottom that gives some kick.Immediately after, I try Fishing the Backwaters, a Kerala-inspired dish which obviously involves fish.The small piece of smoked fish leaves a strong taste of cloves.

Malayali Ritual, the fifth one, is presented with tempered red rice and three drops of chilli yogurt, coconut and fried putu (red rice). The creamy yogurt complemented the crunchy putu which tastes just like a vadai with a pinch of spiciness.

Monsoon Ritual is similar to rasam but this is a tomato broth with spiced oil which can be poured on the lentils that are coated in ghee and chilli oil. You must pour the broth and drink it, and you will get the tomato aroma while enjoying a buttery taste from the lentils.

Out of the Shell is a Chettinad-inspired dish which has fresh Hokkaido scallops cooked in spicy masala with tamarind froth on top.

Silence of Our Lamb is a 68 Celsius sous vide lamb with green ash curry leaves. The curry leaves are in powder form after being dehydrated. It even has a creamy curry at the bottom to further enhance the taste of tender lamb.

Dravidian Nation is the meal to end the savoury part of the journey. This is country chicken biryani which comes in a gold coloured globe dish that actually has three sections which you will need to take out slowly. Here you will find the chicken filled with short-grain rice, cashewnuts and raisins for sweetness.On the side is a spicy brinjal curry andsphere-shaped yogurt (through spherification) with a silver leaf and salad.

To start the sweet journey is the Kandy Tea Story, one way to appreciate the variety ofSri Lankan tea.A mix of chamomile, peppermint, and Earl Grey Tender and juicy Silence of Our Lamb with powdered form curry leaves.

A hot serving of the Monsoon Ritual.

tea are hidden in some of the elements on the plate (semolina and chocolate). It feels like a game because you have to figure out the taste.

Mindofacoconut is my favourite dessert as it is served with milk ice-cream, tulsi (basil), cane sugar, crumbled ice apples and coconut skin at the bottom.

The Truffle cocktail served in an interesting way.