Restaurant India News: Nadoo Opens in Delhi’s GK3 with Focus on Regional South Indian Cuisine

A new South Indian fine dining restaurant, Nadoo, has opened in Greater Kailash 3, New Delhi, positioning itself as a region-focused culinary concept built around the diverse food traditions of Southern India.

The restaurant has been launched by Chef Shri Bala and restaurateur Sahil Sambhi, who describe the project as a personal and cultural tribute rooted in family memories and regional culinary heritage. The name Nadoo is derived from a Tamil word associated with land, region, or belonging.

Chef Shri Bala, who has been featured on Gordon Ramsay: Uncharted and ranked among India’s Top 30 chefs, leads the culinary direction of the restaurant. The menu focuses on dishes representing Tamil Nadu, Kerala, Karnataka, Andhra Pradesh, and Telangana, with a strong emphasis on regional cooking methods, seafood traditions, and non-vegetarian cuisine.

“The South is not a monolith,” shares Chef Shri Bala. “It is layered, regional, intelligent, and deeply emotional. Nadoo is my offering to the land that shaped me — to its soil, its sea air, its temple kitchens, and its ancestral techniques.”

Sahil Sambhi, known for hospitality ventures including Latango and Japonico, said the restaurant is inspired by his upbringing and memories associated with Southern hospitality and food traditions.

“For me, Nadoo is deeply personal,” adds Sahil Sambhi, Founder. “It is a tribute to my mother — to the quiet generosity of her table, to the instinct of feeding before asking, and to the comfort that Southern food holds. This is not nostalgia. It’s about preserving a feeling and presenting it with dignity.”

The menu includes regional dishes such as Chettinad Raan, Kundapura Ghee Roast, Andhra Mirapakayi Kodi, Gutti Venkaya Koora, Malabar Biryani, Shivaji Nagar Military Donne Biryani, Bisi Bele Bath, and Chettinad Saiva Meen Varuval, a vegan fish steak. The concept also incorporates bakery-inspired products influenced by food traditions from Mangalore and Trivandrum.

Alongside the dining experience, the restaurant has introduced a dedicated Kaapi Bar in collaboration with Bili Hu Coffee, founded by Bharat Singhal. The coffee programme focuses on traditional South Indian filter coffee prepared using peaberry, arabica, and robusta blends.

“Filter coffee in the South is never just a beverage — it is a memory, craft, and daily ritual,” says Bharat Singhal. “At Nadoo, we wanted the kaapi to feel exactly as it does in Southern homes — bold, aromatic, and deeply comforting — while exploring how this ritual can evolve into contemporary expressions.”

The restaurant also features a cocktail programme inspired by the geography and ingredients of Southern India, while the interiors use raw stone, brass, copper, and earthy textures to reflect regional design influences. Art installations by Aarna Jai Madan of Sidhi Arts have also been integrated into the space.

With the launch of Nadoo, the founders aim to position the restaurant as a specialised Southern dining concept in Delhi’s premium hospitality market, focusing on regional authenticity and heritage-led food experiences.