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What the Community is Eating

The latest reviews from real people you can trust

One of the most interesting surprise bites.
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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
#foodspotting
#foodphotography
#foodstagram
#foodtraveller
#epicurean
#enamourez
#wanderlust
#moleculargastronomy
#timeoutkl
#burpple
#eatdrinkkl

Beetroot burger: A beetroot cutlet sandwich between beetroot meringue.
Pai Tee: Inspired by the local Peranakan dish, filled with jackfruit seeds, Kelulut Honey and garlic.
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#NadodiKL
#progressivecuisine
#SouthIndianCuisine
#lefooding
#gastroart
#gastronomy
#gourmandise
#gourmetartistry
#gourmettraveller
#theartofplating
#chefofinstagram
#chefstalk
#finedining
#foodspotting
#foodphotography
#foodstagram
#foodtraveller
#epicurean
#enamourez
#wanderlust
#moleculargastronomy
#timeoutkl
#burpple
#eatdrinkkl

For the whiskey lover, this might be the one that catch your interest. Hand pressed tamarind juice shaken with earl grey, scotch whiskey garnish with Tamarind & Figs butterfly. RM60 per glass.

(Rewriting this since the last post went missing)

While Nadodi is best known for their Nomadic Cusine, they do concoct interesting cocktails that could be serve as aperitif or liquid dégustation to pair with their 9 or 11 Miles South Indian journey.

The 5 category(Long, Dry, Meat, Sour and End) Nameless cocktails place focus on their distinctive flavours using Indian elements, herbs and local ingredients.

This Dry cocktail made of burnt buttered rum, popcorn flavoured syrup and bitters topped with charcoal crisps is slightly on the sweeter note but pair perfectly with a curry dish or even fish. RM65 per glass.

This soup dish from @NadodiKL is inspired from the classic South Indian rasam, made from Cameron Highlands heirloom tomatoes m flavoured with a spice blend of peppercorns, cumin, fenugreek seeds, coriander seeds and coriander stems, curry leaf and green chilli.

Looks simple, but really, it’s so comforting, familiar and good.

Rapid infused tumeric gin with organic passionfruit and housemade Tamarind frosting. The sourish cocktail opens up the palate and appetite before a long meal. RM 65 per glass.

1 Like

I thought I eat pretty well everyday, but few come close to my experience at this restaurant. It's a unpretentious fine dining establishment that takes pride in their use of spices, some common and essential, but others rare or exclusive to Nadodi.
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Having taste buds accustomed to Asian cuisine, I find each dishes to be largely familiar and comforting, but they always carry with it some surprising elements, which are at the same time subtle enough to not overwhelm your senses.
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Pictured is the Puliogare, a common tamarind-rice preparation across South India. Fluffy barley grains were lifted with tamarind acidity, and was wonderful with a local red snapper that was smoked over charcoal. That snapper had a perfect texture - silky with a touch of firmness to the bite, and retaining its moisture to ensure there was elegance in every mouthful.
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[Tasting] #malaysiafood #kualalumpur #exploremalaysia #igerskualalumpur #instamalaysia #igersmalaysia #igmalaysia #instakl #igmy #ig_malaysia #foodphotography #fujixt2 #exploresingapore #burpple #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #sgdinner #finedining

Fuel up with delicious Punjabi grub at this spot before you hit the bubble tea shops. There’s a great spread of meats and veggies in mouth-watering flavours, from a creamy Mutton Rogan Josh (RM25.90) to the rich Palak Paneer (RM17.90) and tender Tandoori Chicken (RM10.90) – order all these dishes for the table. Grab a basket of freshly made Butter Chapati (RM2.50) to mop up the curries. Also good is Burppler Avocado Queen's personaly favourite, the Chicken Dum Briyani (RM15.90) with fluffy and fragrant rice.
Photo by Burppler Avocado Queen 👸🏻

2 Likes

This restaurant-bar on the quieter side of SS15 checks all the boxes for fun dinners with foodie friends: good service, interesting fusion dishes to share and fresh cocktails. Burppler Jamri Aizat is a big fan of the pizzas here, such as the Chilli Chicken & Pineapple Pizza (RM26) which he claims will convince you that pineapple does have a place on pizza. Burppler Joey Tin swears by the Wok Fried Pan Mee With Spicy Tuna (RM28) for its unique twist – homemade egg noodles and marinated spicy tuna that works strangely well together. Wash it all down with the nutty and chocolaty Bailey’s Balenciaga (RM38).
Photo by Burppler Joey Tin

1 Like

I've just returned from a dinner at this restaurant in KL, and I feel that it's worth paying for an air ticket to have a meal there. Ask my friend @kenwashio, who has flown up twice for dinner there, and is already planning a third trip as soon as this restaurant changes the menu.
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I'll share more with you shortly, as I need a few days to consolidate my thoughts of my dinner here, and sort out the many photos I've taken. Meanwhile, know that it's one of my most memorable dining experience, and you may check my highlights Nadodi KL for my IG stories of the meal here.
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Pictured: Chicken Kola Urundai on a bed of date chutney. This is served as part of "Duo", the first of 11 courses.
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[Tasting] #malaysiafood #kualalumpur #exploremalaysia #igerskualalumpur #instamalaysia #igersmalaysia #igmalaysia #instakl #igmy #ig_malaysia #foodphotography #fujixt2 #exploresingapore #burpple #singaporeinsiders #foodiegram #sgfood #instasg #foodstagram #instafood #instafood_sg #hungrygowhere #foodgasm #sgfoodblogger #vscofood #sgig #stfoodtrending #sgdinner #finedining

1 Like

H O S T E D
In mid July, I flew into Kuala Lumpur, buoyed on great anticipation and the palpable excitement of not only mine but also of Singapore and Malaysia-based foodie fans of “Nadodi Bar & Restaurant” who had slipped into my DMs singing their praises for the restaurant. After my stupendous experience, I have joined their chorus of adulation.
Over a welcome tea, Head Chef Sricharan Vankatesh gave a mini lesson to my fellow media attendees and myself on the spices used extensively in their brand of inventive South Indian cuisine. We were then ushered into the kitchen to meet the team, and taunted by the most tantalising aromas even as we tried to concentrate on Chef Sri’s show-and-tell on the making of their astonishing rasam. I swear, that liquid is gold because Head of Operations and Mixologist Akshar Chalwadi followed right after with a demo on how it is used in Nadodi’s insanely delicious signature cocktail too.
Before dinner was served, Brand Director Kartik elaborated on the restaurant’s philosophy so we could better appreciate what we were about to have. Not that he needed to do that as the meal, ripe with a dizzyingly beautiful array of fragrances and flavours, was an innately wondrous journey of eleven exquisite courses. And priced at RM490+, it is a serious steal!
For their present menu, the culinary team dug deep into their roots to draw on memories of what they grew up eating for inspiration. That, coupled with their present geographic presence, were crystallised in edible incandescence of formidable complexity and finesse.
If you take alcohol, I highly recommend the cocktail pairing. That saying about the whole being greater than the sum of its parts applies here in spades.

4 Likes

Variety dishes , prices are reasonable, naans are the best. Briyani rice dishes are yummy too. Lassi are tasty and sweet.