Shocking-pink & maroon are Rasa’s team colours – a visually arresting signature for this ever-expanding group, which now spreads its message way beyond the confines of the capital. Founded in 1994 to open up the fascinating world of Keralan regional cuisine, this dimly lit, incense-tinged branch is still reckoned to be the pick of the bunch. Prices are low, & the meat-free options are zesty enough to convert the most diehard carnivores. Meals always begin with extraordinary homemade pickles & crunchy snacks, before pitch-perfect dosas, deep-fried plantain slices, bold but subtly spiced curries, & specialities ranging from tomato-based thakkali to beetroot cheera pachadi with yoghurt, roasted coconut & curry leaves. Finish in ceremonial style with pal payasam (rice pudding with cashews & raisins).
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