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Lot 183, 1st Floor, Jalan Mayang, Off Jalan Yap Kwan Seng
Kuala Lumpur 50450

(open in Google Maps)

Saturday:
06:00pm - 09:30pm

Sunday:
Closed

Monday:
06:00pm - 09:30pm

Tuesday:
06:00pm - 09:30pm

Wednesday:
06:00pm - 09:30pm

Thursday:
06:00pm - 09:30pm

Friday:
06:00pm - 09:30pm

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Reviews

From the Burpple community

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.

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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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.

3 Likes

Treat yourselves to an unforgettable dining experience at Nadodi, where traditional Indian cuisine forms the backdrop for an innovative and interactive meal. Each plate is designed to take you on a journey – the course meals called 7-miles (and more) consist of snacks, mains and desserts that are made to mirror the journey made by nomadic ancestors through the southern lands of India.
Photo by Burppler Blueskies Cottonclouds

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