As the restaurant celebrates its fifth anniversary with some timely updates, Kavitha Chakravarti, co-founder of Podi, says: “These updated iterations of well-loved classics will offer a uniquely delicious experience for our guests.” This statement proved true as we tasted our way through some of the best-loved classics along with a cocktail menu infused with Indian spices. The one that caught our attention is the Nannari Hot Toddy ($20). Don’t worry; it is legit as whisky is used with sarsaparilla root — a must-try.
South Indian street food gets a lift at Podi & Poriyal, affectionately known as Podi. The menu offers a variety of dishes that blend the typical flavours and ingredients found in the southern region of India.
Expect dosa (crispy crepe made from fermented rice and lentil batter), idli (steamed rice cakes), sambar (spicy lentil soup), rasam (tangy soup), and various chutneys, all given the Podi spin. Upon request, dishes can be made allium-free, gluten-free, or vegan. (An allium-free diet excludes onion, garlic, chives, leeks, ramps, and shallots.)
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