Nadodi's inventive young chef offers new takes on South Indian cuisine

Sri is an inventive young chef who uses his childhood memories of growing up in south India to create refined, creative south Indian fare. Photos: Nadodi

On a warm Tuesday night, Nadodi offers welcome respite from both the muggy weather outside as well as the anxiousness stirred by a global pandemic that shows no signs of abating.

The restaurant, which means “nomad” or “wanderer” in most South Indian languages – from Tamil to Malayalam to Kannada – is the brainchild of Abethan Kanthasamy, the managing director of the Cinnamon Group, which manages the restaurant as well as other popular local eateries like Aliyaa, Kikubari, Yarl’s and Nero Nero.