Nadodi’s Nomadic Dining
@ Cinnamon Grand Colombo
A Michelin Selected Restaurant and
One of Asia’s 50 Best Restaurant Heads to
Sri Lanka! – Nadodi, the groundbreaking restaurant renowned for putting South Indian and Sri Lankan cuisine on the world’s culinary stage with the offering of degustation menus of reimagined heritage dishes, is set to enthrall diners at Chutney’s, Cinnamon Grand Colombo on February 21st and 22nd, 2024, exclusively for dinner. This special event, featuring a restaurant takeover, promises an extraordinary degustation menu meticulously curated by the culinary maestros that helm the kitchens of Nadodi.
The dishes take culinary influences from Kerala, Tamil Nadu and Sri Lanka, and remain deeply rooted in tradition while being presented with modern gastronomic finesse, premium ingredients and playful textures. Nadodi has been an opulent fixture of Kuala Lumpur’s fine-dining landscape since 2017 and is the first restaurant in Asia to serve a degustation-only menu of South Indian and Sri Lankan flavours.
The culinary and service team at Nadodi is steadfast in ensuring that every meal is a perfectly orchestrated one that showcases the confluence of traditionally rustic flavours and creative pairings.
Founded by Cinnamon Group CEO, Abbi Kanthasamy, Nadodi pays homage to the early settlers of Malaysia and the surrounding region. The curated degustation menus showcase reimagined heritage dishes, skillfully crafted to retain the authentic yet diverse flavours and richness of the South Indian Subcontinent. At Nadodi, they aim to change the perception of South Indian and Sri Lankan cuisine, shining a spotlight on the rich culinary heritage of the region”, shares Abbi Kanthasamy.
“Our nomadic ancestors greatly influenced Malaysia’s culinary landscape, and at Nadodi, we pay homage to their journeys through a reimagined expression of familiar dishes, techniques, and ingredients.” The culinary brigade at Nadodi comprises culturally diverse masters dedicated to traditional cooking techniques and spice blends. Executive
Chef Eliyaz, an award-winning chef with international experience, leads the team in menu development and cuisine integrity. Chef Yavhin Siriwardhana, drawing inspiration from his mixed cultural background, skillfully interprets Southern Indian and Sri Lankan cuisine. Chef Pradeep, known as the
‘Master of Flavours’, brings over 17 years of experience, specialising in both Sri Lankan and Southern Indian cuisine.
John Keells Group embark on a mesmerising culinary journey with Nadodi, where nomadic heritage is honoured, and new culinary trails are explored. From the shores of Sri Lanka to Tamil Nadu and Kerala, experience the distinctive flavours that have nourished and brought people together through the ages.
The dishes take culinary influences from Kerala, Tamil Nadu and Sri Lanka, and remain deeply rooted in tradition while being presented with modern gastronomic finesse.