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The grand opulence of the Savera Hotel lobby on the Radhakrishnan
Salai engulfs everyone who enters and starts walking across it to
the restaurants at the other end. The Hotel offers warmth of hospitality,
nowadays missing from many of the five star hotels in the city.
Experience the rich ambience and it is time for you to choose.
 The
simple rusticity of a South Indian Village comes alive at Malgudi
with folk dances and songs of Kalakriti and Carnatic Vadya Kacheri.
Amidst this lovely ambience are the best spicy dishes from the four
Southern States, Tamil Nadu, Andhra Pradesh, Karnataka and Kerala.
Prepared by experienced cooks from the native districts of the four
Southern States, the food served in ornate atmosphere is a spread
of lips smacking fierce and delicious dishes, allowing one and all
to discover its rich and varied cuisine.
The restaurant always excels in flavours that are direct and
subtle and at the same time enhanced by carefully chosen herbs.
You get a wide range of vegetarian and non-vegetarian specialties
known for their spices and herbs.
The lunch menu features vegetarian and non-vegetarian specialties.
In vegetarian thali you get four vegetarian dishes-sambar, rasam,
rice and choice of parota, appam, dosa and deserts all for just
Rs.125/- plus taxes. In addition to this non-vegetarian can be ordered
at a cost of Rs.30/- per portion.
Appam, dosa and parota are all prepared on the spot inside the
restaurant.
For starters you have Vasanai Elanner, Pazha Rasam, Thakkali
Rasam, Murungakkai Soup, Aatukal Soup and Kozhi Soup
for just between Rs.45/- and Rs.55/-.
From the State of Kerala you have both the vegetarian and non-vegetarian
delicacies. In vegetarian you have Avial, Ericheri (vegetable cooked
in Coconut, Chilly, pepper gravy tempered), Kai Ishtew (vegetables
simmered in coconut milk and onion paste). For Non-Vegetarian it
is the Chemeen Puli Charu, Meen Moilee, Erachi Varattiyathu and
Kozhierchi Curry that add to the delicacies.
For Vegetarian it is Guthi Venkaya, Kanda Gadde Kheema, Bangala
Dumpa Vepudu and Mundha Mamdi Pappu Iguru from Andhra. If you
are a Non-Vegetarian you have Allam Khodi, Kodi Iguru, Veinchina
Mamsam, Chappa Pulusu, Pitta Masala and Vaettah Mamsam Briyani,
which reflects the fiery taste of the State.
Mysore Painting. Karnataka. Rich and evocative with shades that
stir the soul. Their food will have the same effect on you. Vegetarian
specialties from Karnataka include Soppu Palya, Rasa Kayi and Bareda
Kai Gasi. For Non-vegetarian it is the Kori Gasi, Coondapur Koli
Thalna and Kane Panna Upkari.
One to the Malgudi also gets to know their fortune through Killi-Joisyam,
fortune telling by parrot near the entrance.
Dinner alacarte menu has vegetarian and non-vegetarian from each
of the four States with wide variety of accompaniments and desserts.
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4:04:50 AM 
