At Nadodi, South Indian and Sri Lankan cuisine take centre stage, on the global culinary platform.

As a tribute to the early settlers of Malaysia and the surrounding region, Nadodi’s curated degustation menus showcase reimagined heritage dishes, skilfully crafted to retain the authentic yet diverse flavours and richness of the South Indian Subcontinent.

Founded by Cinnamon Group CEO, Abbi Kanthasamy along with founding Chef Johnson Ebenezer and Chef Sricharan, who was also instrumental in coining the name of the dining venue, the team expertly navigated the migratory nature of the cuisine, presenting familiar dishes in novel ways by combining modern techniques with age-old spice blends and recipes. The result was an unparalleled sensorial dining experience that resonates with the discerning global diner.

“We launched Nadodi with the aim to change the perception of South Indian and Sri Lankan cuisine and shine a spotlight on the rich culinary heritage of the region," shares Abbi Kanthasamy. "From iconic dishes like thosai, roti canai, and briyani to banana leaf meals, the food of our nomadic ancestors has greatly influenced Malaysia's culinary landscape. At Nadodi, we pay homage to their journeys through a reimagined expression of familiar dishes, techniques, and ingredients. "Embark on a mesmerizing journey at Nadodi, where our nomadic heritage is honoured, and new culinary trails are explored. From the shores of Sri Lanka to Tamil Nadu and Kerala, the distinctive flavours of the wanderers have nourished and brought people together throughout the ages.