<strong>Nadodi, Kuala Lumpur: </strong>Nestled in the heart of Kuala Lumpur, Indian restaurant Nadodi is using modern gastronomic techniques to elevate the traditionally rustic fare of India's south. It offers a variety of tasting menus -- including a vegetarian option.
Nadodi, Kuala Lumpur: Nestled in the heart of Kuala Lumpur, Indian restaurant Nadodi is using modern gastronomic techniques to elevate the traditionally rustic fare of India's south. It offers a variety of tasting menus -- including a vegetarian option.
Courtesy of Nadodi
<strong>I'm so Prawny:</strong> In this dish, local king prawn is served with a green pea curry and yacon salad.
I'm so Prawny: In this dish, local king prawn is served with a green pea curry and yacon salad.
Courtesy of Nadodi
<strong>Inside Nadodi: </strong>Opened in 2017, Nadodi is possibly the only restaurant in the world that could claim to be the spiritual successor to Bangkok's iconic <a href="https://edition.cnn.com/travel/article/bangkok-chef-gaggan-anand/index.html" target="_blank">Gaggan</a>, which will be shutting its doors for good next year.
Inside Nadodi: Opened in 2017, Nadodi is possibly the only restaurant in the world that could claim to be the spiritual successor to Bangkok's iconic Gaggan, which will be shutting its doors for good next year.
Courtesy of Nadodi
<strong>Pickled Chops: </strong>Nadodi's delicious seared Iberico lamb is served with habanero mango, mint pickle and pan jus.
Pickled Chops: Nadodi's delicious seared Iberico lamb is served with habanero mango, mint pickle and pan jus.
Courtesy of Nadodi
<strong>Puliogare: </strong>Tamarind barley, charred snapper and confit banana shallots make up this picture-perfect dish.
Puliogare: Tamarind barley, charred snapper and confit banana shallots make up this picture-perfect dish.
Courtesy of Nadodi
<strong>The man behind the food:</strong> Chef de cuisine Sricharan Venkatesh spent time working in the kitchen at Gaggan. His dishes focus on modern, progressive South Indian cuisine.
The man behind the food: Chef de cuisine Sricharan Venkatesh spent time working in the kitchen at Gaggan. His dishes focus on modern, progressive South Indian cuisine.
M.F. Joseph/CNN
<strong>Nadodi Globe: </strong>Jaffna crab curry, Kerala Matta rice, Keerai sambol and Sago cracker are the star flavors in this Nadodi dish.
Nadodi Globe: Jaffna crab curry, Kerala Matta rice, Keerai sambol and Sago cracker are the star flavors in this Nadodi dish.
Courtesy of Nadodi
<strong>Lobster Ribbon:</strong> In this dish, lobster tagliatelle is served with pumpkin erriserry -- a traditional Kerala recipe -- and lobster oil.
Lobster Ribbon: In this dish, lobster tagliatelle is served with pumpkin erriserry -- a traditional Kerala recipe -- and lobster oil.
Courtesy of Nadodi
<strong>Bhumi:</strong> Dessert comes in the form of lavender ice cream with soil distillate, Valrhona log and Kelulut honey.
Bhumi: Dessert comes in the form of lavender ice cream with soil distillate, Valrhona log and Kelulut honey.
Courtesy of Nadodi
<strong>Man behind the brand:</strong> "Nadodi is a different concept, which does only South Indian food," says Kartik Kumar, brand manager. "I'm not doing the chicken tikka or the naan over here. I'm giving you rasam, I'm giving you crab curry... this is true to the place we belong to and that's what Nadodi will stick to."
Man behind the brand: "Nadodi is a different concept, which does only South Indian food," says Kartik Kumar, brand manager. "I'm not doing the chicken tikka or the naan over here. I'm giving you rasam, I'm giving you crab curry... this is true to the place we belong to and that's what Nadodi will stick to."
M.F. Joseph/CNN