ENGAGING NOMADIC CUISINE

From Tamil Nadu to Kerala and crossing the then-usable land bridge into Sri Lanka, the food of the nomad peoples have sustained them and nurtured their tribes throughout the ages. Ingredients were more found than sourced and the practicality of ‘making do’ over-rode any thoughts of grandeur of an actual cuisine in their quest for survival.

AN HONORED TRADITIONS

Three regions, similar cuisine – yet unique. We are Nadodi, honour and respect the journeys of those that come before.

We are heralding a renaissance of thought – going back to the basics on which the nomadic tribes subsisted on – and rethinking the preparation and core presentation of these self-same ingredients to please the savvy and well-informed audience expectations of today