Nadodi is blazing a searing trail in Kuala Lumpur with its culinary journeys across the Indian subcontinent.
THERE ARE CERTAIN dishes you never forget and Nadodi’s rasam (which the restaurant terms its Humble Broth) is one of them. I first tasted it two years ago when Nadodi was in its infancy and it knocked my socks off– this punchy, unapologetically spicy tomato consomme could shake the life back into someone at death’s door.
What a relief it is, then, to find that it’s still a fixture on the tasting menus – the seven-, nine- and 11-mile journeys (RM360 to RM490) – although of course, it’s not the only reason to dine at Nadodi. Every course speaks volumes about how intelligently constructed and sensitively researched the menu is.
Diese Geschichte stammt aus der August 2019-Ausgabe von Robb Report Singapore.
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Diese Geschichte stammt aus der August 2019-Ausgabe von Robb Report Singapore.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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