Beyond idli-dosa and rasam stereotype, progressive southern innovations are the latest craze in fine dine restaurants  

Whether you’re a local or an international traveller, southern-inspired fusion food offers a taste of home, re-imagined for the modern palate (Image: ITC Maurya, Avartana Restaurant, New Delhi)

In recent years, Southern-inspired fusion foods have found a place of prominence on restaurant menus, captivating diners with a unique blend of tradition and innovation. As global travel increases, more people are seeking culinary experiences that offer a glimpse into the cultural roots of a region. Southern Indian cuisine with its rich history of flavours and spices is currently gaining steam among foodies, who want to explore India's diverse gastronomic landscape with a re-imagined presentation.

One of the most exciting aspects of this culinary movement is how chefs are reimagining traditional southern Indian dishes to create modern interpretations. For example, a simple tomato rasam — typically a comforting, spicy soup —becomes an amber-clear broth, distilled and flavoured with cumin, cracked pepper, garlic, and curry leaves served in a fancy martini glass. This delicate balance of traditional flavours with a contemporary presentation is just one example of how modern kitchens are pushing the boundaries of what Southern cuisine can be.

According to Chef Nikhil Nagpal, who helms the kitchen at ITC Grand Chola and the brand custodian for Avartana, the popularity of southern cuisine lies in its ability to bridge the gap between familiar tastes and modern techniques. Chef Nagpal mentions, “Food is a universal language, and southern Indian cuisine, with its wide array of spices and local ingredients, appeals to palates across the globe. By using modern culinary methods, we elevate traditional recipes and create something entirely new that excites both seasoned diners and newcomers.”

Also read | 8 nutrition-rich south Indian foods: Idli, dosa, sambhar, rice, rasam, and more

On a spice route:

Southern spices and ingredients are also making their way into innovative cocktail and food curated degustation menus. Speaking about the innovations with spices, chef Nagpal adds, “A standout dish is stir-fried chicken paired with Guntur chilies and served alongside a buttermilk mousse and curry leaf tempura. It’s a playful nod to classic southern flavors, but presented in a way that feels entirely new and exciting for diners. These inventive takes on familiar dishes are not just appealing to domestic guests but also to international visitors eager to try something different without losing the essence of the cuisine.”

Whether you’re a local or an international traveller, southern-inspired fusion food offers a taste of home, re-imagined for the modern palate. At Avartana, unique drinks like the Idukki Cardamom Sour or the Alappuzha Nariyal Boulevardier blend traditional flavors with modern mixology. These beverages are inspired by the spice bazaars of Chennai and the backwaters of Kerala, celebrating the heritage of the Malabar Coast in each sip. The result is a refreshing and unexpected take on classic cocktails that beautifully complements the rich, flavorful dishes on the menu.

Also read | The 4 South Indian dishes that have a foreign origin

Veggies with a twist:

For vegetarians, the re-imagined dishes with a twist in flavour profile are a great way to explore healthier and tastier options. Chef Nagpal emphasises how everyday vegetables can be transformed into exquisite dishes through thoughtful preparation. Avartana, listed in Asia's 50 Best Restaurants for 2024, offers four distinct vegetarian tasting menus, each showcasing the versatility and creativity of southern ingredients.

Chef Nagpal explains that techniques like roasting spices, hand-pounding pepper and cumin for the signature distilled rasam, using Uthukuli ghee, and modern methods such as sous vide or dehydration of beetroot sheets elevate vegetarian dishes beyond the ordinary. He says, “Among vegetarians, a tempered bottle gourd paired with plum chutney or spiced aubergines encased in a delicate sheet are just as popular as any other items in a fancy meal. Jackfruit seeds turned into a crispy fritter, and a steamed spinach globe made from five different types of spinach provides a visual and gustatory treat.”