South Indian cuisine surmounted its traditional boundaries with an extraordinary culinary journey, as 21-Michelin-starred Chef Suresh Pillai hosted his debut pop-up at The Westin Gurgaon, New Delhi, writes ABHI SINGHAL

Dispelling the long-held notion that South Indian cuisine revolves solely around idli, dosa, and sambar, 21 Michelin-star Chef Suresh Pillai brought a culinary extravaganza to North India with his first-ever pop-up at The Westin Gurgaon, New Delhi. The experience was a symphony of Kerala’s authentic flavours, masterfully infused with Chef Pillai’s signature modern tweaks and twists. 

The extraordinary culinary journey took the eaters through the vibrant flavours of Kerala, in collaboration with renowned Restaurant Chef Pillai (RCP). The mouth-watering dishes were a presentation through an exclusive 10-course tasting menu curated by Chef Pillai. It all started with the welcome drink of the season, Aarambam, a bit of a sour drink. For the Hors d'oeuvres, there was the mouth watery Sambharam Kadumanga, blending the Kerala summer butter milk & pickled mango inside paani poori. One sitting in North India would never imagine blending paani poori with a South Indian twist, which stole the show. As guests savoured the thoughtfully crafted hors d'oeuvres, the starters gracefully took center stage, led by the Pazham Pori Chaat.

This Kerala-inspired masterpiece featured golden, batter-fried banana fritters a bit crispy on the outside, tender within, elevated by a drizzle of honey-yogurt blend that perfectly balanced sweetness and creaminess. Following this, guests were treated to Cauliflower Porippu, a dish that beautifully showcased Kerala’s rich culinary heritage. Crispy, marinated cauliflower florets were deep-fried to golden perfection and then stir-fried with thenga porippu, an aromatic blend of grated coconut, fragrant curry leaves, and a hint of chili powder.

The starters in both the vegetarian and the non-vegetarian segments were a delightful interplay of textures and flavours, with the crunch of the cauliflower perfectly complementing the earthy, spicy-sweet coconut mixture. For vegetarians, there was Paneer Nirvana: tender marinated cottage cheese, pan-fried to perfection, and then slow-cooked in creamy coconut milk. The dish was elevated with the earthy flavours of ginger, green chilies and aromatic curry leaves, all beautifully encased in a banana leaf for a touch of traditional authenticity.

For non-vegetarians, the highlight was the Neymeen Nirvana, Chef Pillai’s iconic creation. The main course also offered a rich tapestry of Kerala’s culinary heritage, featuring dishes like Ulli Theeyal, a dark, flavourful curry of slow-roasted coconut, shallots and tamarind, and Baby Corn Vendaka Manga Muringa Charu, an Alleppey-style coconut mango curry with baby corn, okra, and tender drumsticks. Kathrikai Thakkali Roast brought tangy and spicy South Indian flavours to life with marinated brinjal and tomatoes in a rich onion-tomato gravy. Accompaniments included the delicate, lacy-edged Appams, perfect for mopping up curries and the soft, flaky Malabar Nool Porotta, rounding out a meal that celebrated Kerala’s diverse and bold flavours.

For dessert, the menu delighted both vegetarians and non-vegetarian. Vegetarians savoured the Tender Coconut Pudding, alongside the Coco Nutty Choco Brownie, a decadent eggless chocolate dessert enriched with crunchy nuts and fragrant coconut, served with a scoop of creamy ice cream. Non-vegetarian diners were treated to the Palada Cheesecake, a unique fusion dessert layering the traditional Kerala Palada. The evening was further elevated by a curated selection of handcrafted cocktails, each a testament to artistry in mixology.

The refreshing Toki Highball, blending Toki Suntory Whisky with soda water and a grapefruit twist and the zesty Toki Orchard Sour, featuring green apple, lemon and a silky egg white foam. Chef Pillai’s pop-up at The Westin Gurgaon, New Delhi was an experience that redefined the perception of South Indian cuisine. With his signature modern twists on Kerala’s rich culinary style, celebrated both the simplicity and complexity of Kerala’s vibrant flavours.