Nadodi

Nadodi, nomadic cuisine of South India and Sri Lanka in Kuala Lumpur

Nadodi is a fine dining restaurant located on level 7A of the Four Seasons Hotel Kuala Lumpur, on Jalan Ampang. Its concept revolves around South Indian and Sri Lankan cuisine, presented as a journey through the migratory nature of these culinary traditions. The restaurant was founded by Abbi Kanthasamy, CEO of Cinnamon Group, and its kitchen is led by Executive Chef Yavhin Siriwardhana.

A reinterpretation of heritage dishes

The establishment presents itself as a tribute to the early settlers of Malaysia and the surrounding region. Its tasting menus bring together inherited dishes reworked with modern techniques and traditional spice blends and recipes, with the stated aim of preserving the authentic and diverse flavours of the South Indian Subcontinent. Among the preparations the company cites as hallmarks of that tradition are thosai, roti canai, briyani and banana leaf meals.

Routes and ingredients

Nadodi's culinary narrative is built around the ingredients that have travelled the routes between Sri Lanka, Tamil Nadu and Kerala. The company describes its concept as an exploration of the flavours of the nomadic peoples who, over time, have influenced Malaysia's culinary landscape.

Menus and spaces

The restaurant offers lunch and dinner menus, as well as a wine list and a bar area. The website also mentions a collaboration under the name 80/20 x Nadodi.

Founding and team

According to the company's own information, Nadodi was created with the aim of changing the perception of South Indian and Sri Lankan cuisine and highlighting the region's culinary heritage. Abbi Kanthasamy, founder and CEO of Cinnamon Group, and Executive Chef Yavhin Siriwardhana lead the project.

Location and contact

Level 7A, Four Seasons Hotel Kuala Lumpur, 145, Jalan Ampang, 50450 Kuala Lumpur, Malaysia · Phone: +6017 296 9520 · Email: info@nadodikl.com · Hours: Monday - Saturday 12pm to 10.30pm