South Indian street food gets a lift at Podi & Poriyal, affectionately known as Podi. The menu offers a variety of dishes that blend the typical flavours and ingredients found in the southern region of India.
Expect dosa (crispy crepe made from fermented rice and lentil batter), idli (steamed rice cakes), sambar (spicy lentil soup), rasam (tangy soup), and various chutneys, all given the Podi spin. Upon request, dishes can be made allium-free, gluten-free, or vegan. (An allium-free diet excludes onion, garlic, chives, leeks, ramps, and shallots.)
As the restaurant celebrates its fifth anniversary with some timely updates, Kavitha Chakravarti, co-founder of Podi, says: “These updated iterations of well-loved classics will offer a uniquely delicious experience for our guests.” This statement proved true as we tasted our way through some of the best-loved classics along with a cocktail menu infused with Indian spices. The one that caught our attention is the Nannari Hot Toddy ($20). Don’t worry; it is legit as whisky is used with sarsaparilla root — a must-try.
Our South Indian culinary journey at Podi begins even before you step inside as the restaurant is located in Little India, a bustling enclave for all things Indian. From eateries to shops selling sarees and Indian-inspired accessories, it is truly a feast for the senses.
Podi’s interior design is inspired by mansions of Chettinad
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Podi is housed in a restored pre-war heritage building, in a space inspired by the mansions of Chettinad, a region in the southern state of Tamil Nadu, India, known for its distinctive cuisine and culture. When you step inside, do stop to admire the curved arches held up by wooden columns framing the dining area. Art pieces featuring places in South India are hung along with a collection of vintage cooking tools. Podi seats 40 people in total with 28 indoors, six al fresco, and six at the bar.
With such a rich backdrop, our culinary journey began with Small Plates ($55), an ideal way to taste as many of the dishes as possible, best shared. The Signature Podi Idlis, the size of golf balls, features a crispy exterior that protects the soft savoury rice cake inside. They can be enjoyed on their own or dipped in a variety of chutneys, including green chillies, tomato, and coconut options.
Railway Cutlets are a nod to the early days when these deep-fried patties were served as breakfast for the office crowd. This dish originated during British rule in India, where a combination of fluffy mashed potatoes coated in breadcrumbs and fried was the closest the British could get to their breakfast fry-ups.
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This dish can get a little oily, so we suggest sipping on Masala Chai ($5) with its delicate flavour of ginger and cardamom. In the past, Masala Chai was prepared with condensed milk and could be cloyingly sweet. Now, you have the option to ask for it to be less sweet or served with sugar on the side.
Chakka Biryani
From the sharing platter, we moved on to the mains. The first dish was the Chakka Biryani ($26), featuring juicy jackfruit chunks with a meat-like texture, along with pickles and raita. We would have gladly asked for more, but we needed space for the Double Decker Parotta ($26).
Double Decker Parotta
The serving of this dish was a performance in itself as the meal came piping hot and wrapped in banana leaves. Even before the staff unravelled the banana leaf, we could smell the curry goodness wafting out of the dish. Inside this flavourful parcel sat two layers (hence the name “double decker”) of flaky whole-wheat flatbread soaked in a curry gravy made with coconut and cashew nuts.
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Black Sesame & Palm Jaggery Halwa
Every meal is incomplete without dessert. To round off, we indulged in the Black Sesame & Palm Jaggery Halwa ($15), a confection that strikes the perfect note of sweetness. The flavour profile resembles that of gula melaka or palm sugar. Pair it with a scoop of vanilla ice cream, and like us, you’ll be delighted as well.
