On a scorching summer afternoon, stepping into Nadoo felt like an escape from Gurgaon's relentless heat. Inspired by the warmth of a traditional Tamil home, the restaurant embraces you with an inviting sense of calm. Exposed brick walls, skylights that flood the interiors with natural light, a courtyard-inspired layout, earthy textures, and a brass swing come together to create a space that feels understated yet deeply welcoming. For a brief moment, it is easy to forget that you are in the middle of a bustling city!
The restaurant is the vision of Chef Shri Bala and restaurateur Sahil Sambhi, who have come together to showcase the many flavours of South India beyond its most recognisable staples. Their menu journeys through the cuisines of Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Telangana, balancing treasured family recipes with thoughtful contemporary interpretations. A dream in the making since December 2024, Nadoo takes its name from the Tamil word nadu, meaning ‘region’ or ‘place’. But as Chef Bala points out, it also means "to seek". For her, Nadoo is about seeking good food, meaningful memories and a deeper connection to one's roots.
Designed Like a Home, Not a Restaurant
The dining room was buzzing when I arrived, something I hadn't expected on an afternoon when the mercury was hovering around 36°C. As I settled in, I was handed a tiny brass shot glass filled with panakam, a traditional welcome drink made with jaggery, edible camphor, cinnamon and cardamom. Sweet, lightly spiced and incredibly refreshing, it immediately revived me from the heat outside. As the team explained with a smile, it is also believed to awaken the appetite—a fitting prelude to the meal ahead.
Every corner of Nadoo reflects intentional design. Drawing inspiration from the five elements of nature, the interiors blend traditional craftsmanship with contemporary aesthetics. Known for creating expansive, high-energy dining destinations such as Japonico, Latango and VietNom, restaurateur Sahil Sambhi has taken a more personal approach with Nadoo—a restaurant dedicated to the memory of his late mother.
The space is warm without being ornate. Rammed-earth walls in terracotta hues, earth-toned microconcrete floors, wooden ceiling beams and abundant natural light create an atmosphere that feels organic and timeless. Each table features brass inlays representing the five natural elements, while handcrafted stoneware, hand-cast brass and bronze tableware, hand-painted fabric menus and carefully chosen artefacts reinforce the restaurant's commitment to craftsmanship.
"This restaurant is built on personal memories," says Chef Bala. That sentiment is visible in the smallest details. Even the staff uniforms, woven in Ikat, were sourced from the very place where she once bought fabric for her school uniforms—a quiet reminder that nostalgia often lies in the simplest things.
A Journey Across South India with Chef Bala, One Plate at a Time
At its heart, Nadoo celebrates the incredible diversity of South Indian cooking. It is the kind of menu that invites curiosity, encouraging diners to look beyond the familiar comfort of dosas, idlis and sambar.
The meal began with flaky, golden egg puffs, crisp on the outside with a richly spiced filling tucked within. While the flavours felt contemporary, Chef Bala was quick to draw a distinction. "I prefer to call it progressive rather than fusion," she explained, a philosophy that runs throughout the menu, where innovation never overshadows authenticity.
Another dish that piqued my curiosity was the Kala Ghoda Hummus. The name initially made me think of Mumbai's iconic neighbourhood, but the inspiration was far simpler. Made with black chickpeas, or kala chana, the dish has no connection to Maharashtra at all.
Among the highlights was a classic Mangalorean breakfast pairing of pineapple gassi, a gently spiced coconut curry studded with sweet pineapple, served alongside banana bread that resembled a poori. Lightly crisp, subtly sweet and wonderfully comforting, the combination beautifully captured the balance of flavours that defines coastal South Indian cooking.
The team has also made a conscious effort to spotlight dishes that rarely find a place on North Indian restaurant menus, from everyday home-cooked recipes passed down through generations to temple prasadam and lesser-known regional specialities from the South.
The Main Course Full of Flavours
The main course is where Nadoo truly comes into its own. Among the standouts is the Russell Market Raan, named after Bengaluru's iconic century-old market. Slow-cooked until tender, the dish is earthy, robust and layered with spice. According to Chef Bala, its distinctive flavour comes from a hand-ground spice blend prepared in-house using ingredients sourced from different parts of South India.
Equally memorable are the fragrant Donne Chicken Biryani, served in the traditional style, the comforting Kuttanadan Fish Curry and the fiery, flavour-packed Prawn Ghee Roast. Each dish reflects a different region and culinary tradition, making it difficult to settle on just one favourite.
Ending on a Sweet Note
Desserts here are no less imaginative. Every creation draws inspiration from a place, a memory or a personal story. The VV Puram Obbattu, named after Bengaluru's beloved food street, is a nostalgic tribute to a classic sweet, while the Pol Roti Tres Leches reimagines a Sri Lankan staple with playful flair.
Then there's the delightfully Crispy Pongal Pouch, inspired by an ancient temple prasadam, and perhaps the most unexpected of them all, Idli Churros with Bird's Eye Chilli Ganache. It may sound unconventional, but the dish is Chef Bala's affectionate tribute to her friend and mentor, Gordon Ramsay, reflecting the restaurant's philosophy of honouring tradition while embracing creativity.
Cocktails with a Southern Soul
The beverage programme at Nadoo deserves as much attention as the food. During a conversation with Manoj, the restaurant's mixologist, he shared that nearly 95% of diners opt for cocktails over a glass of wine, a statistic that isn't hard to believe once you explore the menu.
Much like the kitchen, the bar draws deeply from the flavours of South India. Indigenous ingredients such as vetiver, nannari, coconut, chillies and warming spices take centre stage, finding their way into both cocktails and zero-proof creations.
Among the standouts is Malabar Drift, inspired by Kerala's fiery coastal pickles. Crafted with lacto-fermented raw mango brine, red rice and bird's eye chilli, it borrows the spirit of a Picante while delivering a softer, more rounded finish. Sweet Silk, inspired by the comforting flavours of payasam, combines palm jaggery, cashew cream and a hint of edible camphor into a drink that feels both nostalgic and contemporary.
My personal favourite, however, was Pepper Saaru. Combining tamarind, tomato, black pepper and curry leaves, it captures the unmistakable soul of a bowl of rasam, transformed into a savoury cocktail that is unlike anything I have tasted before.
More Than a Meal, Nadoo Offers a Treat
What stays with you long after the meal is not just the food, but the intent behind it. At Nadoo, recipes are treated as living archives, carrying with them the histories, rituals and everyday traditions of South India.
For Chef Shri Bala, who is also a food anthropologist, every recipe begins with understanding its roots. Her passion for preserving regional food traditions while presenting them through a contemporary lens is evident throughout the menu. Together with restaurateur Sahil Sambhi, she hopes to take South Indian cuisine to the global stage, proving that it is far more diverse and nuanced than it is often perceived to be. At Nadoo, that vision comes to life through food that is deeply rooted in tradition, yet confidently looks towards the future.