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South Indian cuisine spells comfort and decadence for many of us. A simple dosa, fluffy idlis or crispy vadas can make our heart melt in one bite. But the cuisine isn’t limited to just that. Contrary to what rest of the India may understand of the cuisine, south Indian food is bursting with a variety of flavours and dishes that are beyond the staples. But when it comes to restaurants serving the lesser-known, authentic south Indian delicacies in cities like Delhi, there is hardly any good options. However, Thalaivar is the latest entrant to change exactly that. Offering a wide variety of authentic south Indian food, beyond the usual, Thalaivar isn’t new to the foodies of the capital city but has come in an all-new avatar with its latest outlet in the midst of GK 2 market.
As the name suggests, Thalaivar, in Tamil means the boss. And one look at the variety of dishes you would know how it is actually the boss of south Indian food. Thalaivar started its culinary offerings from a restaurant situated in the Hauz Khas Village, and later expanded to a beautiful restaurant in Worldmark, Gurugram. Their latest outlet in Delhi’s posh GK 2 is also nothing short of a great combination of traditional yet modern in its ambience. Enlivened by vibrant coloured furniture that pops up with comfortable seating, and plants all around.
The menu spans through many hidden culinary gems from different south Indian states including coastal specialities of Kerala and heartland of Karnataka. We started off with Malabar parotta rolls from which we sampled pepper chicken roll, a burst of spices and minced chicken. Next was vanjaram, a lip-smacking fish fry that came with delicious tapioca chips. Nanu podi chicken is a must-try for anyone with a taste for chatpata masala. South Indian restaurant demands a classic dosa, what we chose was a chicken keema dosa – a super delicious mix of spices and minced chicken. If you are a fan of eggs and love devouring south Indian appam, then chicken egg appam can be a good option for you.
We moved on to main course with a chicken biryani, which was made by using short grain rice (jeera samba rice). However, the menu boasts of some sumptuous rice plates served with curries including kori gassi, coconut fish curry, mutton ishtoo, and more. Vegetarians can find a host of dosa varieties, but the menu overall, is slightly more bent towards the non-vegetarian fare of the south Indian region.
Summing up our meal was acchu murukku topped with ice cream, truly a heavenly experience! Also, their creamy frothy filter coffee livened the whole mood and tended our meal on a delightful note.
If our experience has made you crave some south-style fish, then we have a recipe of vanjaram vepudu right here.
