Nadodi means Nomads or Wanderers from 3 regions ie Kerala, Tamil Nadu and Sri Lanka. Approach of cuisine is modern South Indian cuisine
Nadodi opened in February 2017. We were seated at the chef's table and spotted 9 chefts working ij the kitchen. The Head chef is called Shri who hails from South India. The cocktail chef is called. 8 front staff man the restaurant.Their menu changes. 3 times a year. Their food reminded me of what i ate in Gaggan Bangkok and the Manager told me he worked there for several years before joining Nadodi.

1st course - Nadodi Trio. A combination of surprises
I first ate the Water flavoured jaggarry, ginget dust and yacon root
Followed by the Nasi Lemak inspired bite which is made of rice water meringue and pandan leaf dust. I then savoured the Tart which has flavoured mushroom mousse, mushroom chettinad with floss

2nd course. Out of the shell. Hokkaido scallops, fish head curry and sesame seed

3rd course. Curry in a Glass. Alaskan King Crab, truffle sodhi, moringa leaves

4th course - Smoked aubergine
Similar to prawn keema ( goat meat mutton keema )
Coconut flour bread. They used coconut to churn butter. Smoked aubergine and coriander and pomegranate

4th course - Smoked aubergine
Similar to prawn keema ( goat meat mutton keema )
Coconut flour bread. They used coconut to churn butter. Smoked aubergine and coriander and pomegranate

5th course - Humble broth. Rasam, tomato salad and curry leaf gel
Rasam soup is poured over the Salad ( dehydrated tomatoes, roasted quinoa,
Curry leaf gel, Coriander flour and finger lime from Australia. Finger lime has long shape and is easy to take out. Tangy flavour )
Salt comes from Bario Sarawak. The locals use Natural spring water to make the salt. Villagers boil salty water to get crystal and stuff in bamboo which is dried and aged.
For the Rasam soup they steamed 10 kg tomatoes. They do not add tamarind which is usually a key ingredient of rasam and no is water added either. They Sourness comes from the tomato. The soup is cooked for 2 hours and double strained.

6th course - I am so Prawny. King prawns, green moong, spinach and green peas
Prawn flavoured with seasoning. Served with green peas and spinach. Green lentils at the bottom as salad.

7th course - Silence of our Lambs. Semai chocolate, sous vide lamb loin, split gill and black garlic
Lamb with local ingredients and single origin chocolate. Fermented garlic with jus reduction of lamb as a caramelized sauce

8th course - Nadodi Globe
- Short grain rice briyani,country chicken and raita

8th course - Nadodi Globe
- Short grain rice briyani,country chicken and raita

9th course - Mind of a Coconut
- Pradhaman Ice cream. Cashew Soil, Banana Syrup