For one night only, contemporary Spanish restaurant OLA Cocina Del Mar will be hosting Chef Sricharan Venkatesh, Chef de Cuisine of Kuala Lumpur’s Nadodi on Wednesday 12 June 2019 at 7pm for a four-hands collaboration dinner.
Nadodi x OLA will see Chef Sricharan of the inventive Kuala Lumpur-based South Indian fine-dining restaurant work with Chef Daniel Chavez, Head Chef of OLA Cocina Del Mar to present a dinner combining robust South Indian dishes with Peruvian-focused flavours, taking diners on a journey through distinctive regions of the Indian subcontinent – Tamil Nadu, Kerala and Sri Lanka to the western continent of South America.
The menu showcases the unique synergy between the two cuisines and highlights nostalgic flavours from both South India and Peru that are reinterpreted in different ways. For example, the menu showcases heavy use of grains in dishes. Both Chef Sricharan and Chef Daniel work heavily with grains for their Biryani and Arroz Con Pollo dishes. Both chefs also use a selection of the same spices commonly found in both South Indian and Peruvian cuisine — such as cumin, paprika, lentils, beans, rice, and chilies.
This dynamic collaboration between the two restaurants brings out the best in rich, earthy South Indian and punchy Peruvian flavours for discerning global diners. The full food menu is given below.
The dinner will start with pre-dinner drinks featuring innovative cocktails from Nadodi. The Moringa is a twist of the classic gin and tonic thar brings the herbal plant to the fore, combining a vodka infused with moringa fruit, gin fat-washed with moringa leaves and topped with an artisanal tonic. Then there’s Nadodi’s signature Rasam, which reimagines the traditional South Indian rasam soup as a cocktail; rasam remains from the kitchen are taken to the bar to be sous-vide with vodka and transformed into a rasam distillate, and then combined with a cordial of seven-day lacto-fermented tomatoes for maximum flavour.
Seats for Nadodi x OLA costs $138++ per person. Reservations can be made on OLA’s website here.