A home chef can often outshine a professional when it comes to flavour and soul. But scaling that same warmth and precision for a full dining room is a different challenge altogether. At Nadoo, that gap is thoughtfully bridged.
The concept brings together researcher and chef Shri Bala with restaurateur Sahil Sambhi, who also has Tamil roots. The idea is simple yet powerful. Present regional South Indian cuisine in a way that invites North Indian diners to step beyond the familiar comfort of idli, dosa and sambhar.
The space makes a strong first impression. Rammed earth textures across the walls and ceiling not only add character but also help regulate temperature naturally. The seating is thematically divided into sun, land and sea, a subtle nod to geography and mood. The open kitchen, with no glass barrier, adds a sense of honesty and reminds you of a South Indian home where cooking is always in full view.
We began with the much recommended egg puff, a Kerala style street classic with a boiled egg tucked into flaky pastry, served with a Mandaveli style house made ketchup. It absolutely lived up to the hype. The jackfruit version worked just as well for vegetarians.
The “Dunkin Doughnut”, essentially a vada soaked in sambhar, was soft and comforting, though I personally missed a slight crispness in the texture.
Seafood is clearly a highlight here. While the crab was unavailable, the Marina Beach style surmai fry stood out with its spiced crust and balanced tamarind notes. The curry leaf lobster was equally impressive, rich, aromatic and deeply satisfying. The bar complements the food well. While I stuck to beer, the gin based Southern Tide, with pandan and burnt coconut, was a clear favourite at the table.
The mains continued the strong momentum. The pomfret rasa, infused with a gentle smokiness from banana leaf, was excellent. The tangy brinjal curry paired with Chef Bala’s version of a thin dibba roti was outstanding and easily one of my top picks. The Russell Market raan was beautifully cooked and tender, though the coin paratha could have been a bit softer.
We skipped the biryani despite its growing popularity, but made room for desserts. The forbidden rice pudding, a black rice kheer, came with an interesting backstory that Chef Bala is happy to share. The pongal, flavoured with edible camphor and served in a flaky pouch with jaggery, was both nostalgic and indulgent.
The menu at Nadoo is confident and rooted. It carries the soul of home cooking while presenting itself with the finesse of a polished restaurant. Chef Harangad is also part of Sahil Sambhi’s team and has recently joined him to open a new North Indian restaurant brand. Until that launches, he is working closely with Shri Bala, bringing in his experience of running a professional kitchen while immersing himself in South Indian flavours.
Nadoo is not just worth a visit. It is the kind of place that invites you back, each time to explore a little more of the South that you thought you already knew.
Address: Nadoo, E-5, Masjid Moth LSC, GK3, New Delhi | Phone: 9217679217 / 9217499217
