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If there’s one place in Pune that keeps pulling me back in with its promise of authentic South Indian cuisine, it’s Savya Rasa. My husband discovered this fine dining gem during our visit to Pune back in 2016 when it was still relatively new. Even then, it stood out for its impeccable service, rich ambiance, and thoughtfully crafted menu.
Fast forward eight years to August 2024, and I’m thrilled to say that little has changed! We had the pleasure of dining with my husband’s family, who are originally from Chennai and together, we experienced an evening that I know we’ll cherish forever!
Savya Rasa’s ambiance elegantly reflects the heart of traditional South Indian design, infused with the sophistication of fine dining. Traditional wooden furnishings add a rustic charm that enhances the cultural richness of the dining experience.
The decor draws heavily from Chettinad influences, featuring beautiful Kalamkari art that adorns the walls, creating a space that feels both artistic and inviting.
The meticulous attention to detail is evident, from the carefully curated artifacts sourced from various South Indian regions to the private dining areas that accommodate larger groups. These thoughtfully designed elements elevate the overall dining experience, making it feel as if you are enjoying a meal in a traditional Keralite or Chettinad home.
A unique touch is the use of banana leaf-shaped metal dinner plates, reminiscent of the customary South Indian practice of serving food on banana leaves, which fosters an authentic and immersive atmosphere.
As a delightful conclusion to the meal, the servers present a warm hand washing experience, bringing a kettle-like silver water dispenser and a bowl with a strainer top directly to your seat. This thoughtful touch allows guests to wash their hands right at the table, infusing the dining experience with traditional Indian hospitality.
One of the highlights of our dinner was the exceptional service provided by Sougata Maity and his team. Sougata took the time to understand our preferences and thoughtfully guided us through the menu, suggesting dishes that felt like they were tailored to our tastes. He recommended the perfect wine pairing that we enjoyed with all the delicious dishes that he carefully picked for us.
Sougata’s attention to detail and friendly demeanor added a personal touch that truly elevated the experience. It’s rare to find a place where the staff remembers that the dining experience is just as important as the food itself, and Sougata ensured that we left with not only full bellies but also fond memories.
Savya Rasa’s menu is an extraordinary representation of South Indian regional diversity, offering dishes from seven distinct culinary traditions: Chettinadu, Mangaluru, Nellore, Malabar, Kongunadu, Mysuru, and Malnad. Each region brings its own unique flavors, ingredients, and cooking styles to the table. For example, the Chettinadu dishes are bold and spicy, featuring roasted spices and black pepper, while Mangaluru or Malabar cuisines, with its coastal influence, highlights rich coconut-based gravies and seafood. It’s this attention to regional authenticity that truly sets Savya Rasa apart.
From the moment we sat down, we knew we were in for a treat. The complimentary Sabudana Papadam set the tone for the meal—crispy, light, and full of texture, it was a delightful start that hinted at the delicious journey ahead.
Poricha Parotta: Crispy, fried coin parottas topped with mushrooms —each bite was a satisfying blend of crispness and hearty richness. (other topping options like mutton, paneer, and chicken)
Prawn Shunti Munchi: Shallow-fried prawns bathed in a mouthwatering combination of pickled ginger and chilli, a nod to Mangaluru’s coastal flavors. The balance of spice and tang made this dish irresistible.
Red Tawa Fry: The star of this dish was the house-marinated surmai fish, seared to perfection. A subtle Malabar influence shone through, with its delicate, fresh flavor profile.
Artikkaya Bajji: Golden-fried raw banana and peanut fritters—a crisp and comforting starter with a unique twist.
Then came the curries that showcased Savya Rasa’s mastery of regional South Indian cooking. These were paired with Steamed Ponni Rice and Appams (a thin, bowl-shaped pancake made with fermented rice batter and coconut milk)
Clockwise:
Yeti Gassi (Mangalore-style prawns curry): A hearty, coconut-rich dish that exemplified Mangaluru’s vibrant coastal cuisine. I have included my take on this delicious curry with shrimp in my cookbook!
Steamed Ponni Rice: A perfect accompaniment to the rich curries.
Milagu Mutton Chettinad: A spicy black pepper mutton (goat) gravy, another classic from Chettinad that packed just the right amount of heat.
Nalukettu Kozhi Curry: A rich, nutty dish featuring chicken cooked in dry coconut and cashew nuts—a taste reminiscent of Chettinad’s bold and spicy culinary tradition.
Kootu Curry: A delightful vegetarian dish with mixed vegetables in a grated coconut, pepper, and onion base—comforting, flavorful, and an excellent reflection of Malnad’s homestyle cuisine.
For dessert, we ordered one their specialtys, Elaneer Pudding: A tender coconut water jelly with china grass – A Kannur delicacy.
Every dish was a testament to Savya Rasa’s dedication to authenticity, using traditional cooking methods and high-quality ingredients to bring the flavors of South India to the heart of Pune.
Eight years after my first visit, I’m still just as impressed with Savya Rasa as I was back then. The consistency in both the quality of food and service is remarkable, and it’s clear that they take immense pride in delivering an unforgettable dining experience.
If you’re in Pune and looking to explore the rich culinary heritage of South India, I can’t recommend Savya Rasa enough. And if you happen to get Sougata Maity as your server, you’re in for an even more delightful treat!
