Rangoli: The Ultimate South Indian Food Journey

After journeying to southern India for inspiration, Chef Sadab has returned to Rangoli with new flavours, diverse techniques and food stories to tell. Welcome to Travel Diaries: Down South. This first edition of Travel Diaries is sure to wow diners with interactive experiences and flavours, but only for a limited time.

Southern India is known for its fresh seafood, vibrant spices, coconut and traditional cooking methods - wood fires and sustainable kitchen fuel from coconut shells. From local households and cornerside eateries to lip-smacking street food stalls, the flavours and inspiration from his culinary exploration can be found in every dish. 

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THE TRAVEL DIARIES: EXCITING NEW ADDITIONS TO THE MENU

First to hit the table, piping hot wada churros (AED 65). A Sunday morning breakfast treat in southern households, these fermented lentil fritters are crispy on the outside, soft in the centre, and very moreish. With a twist on the traditional donut fritters, Chef Sadab serves them up Mexican-style as churros, with tangy tomato and coconut relishes on the side that kept us dipping until the last bite. 

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Seafood in the southern coastal region of India shouldn’t be underestimated, a heritage celebrated with Alaskan crab pepper fry (AED 145) joining the menu. Replacing the traditional crab with Alaskan crab for an elevated experience, it’s tossed with traditional spices and herbs for a street food style dish. Blending more than 6 spices - black pepper and star anise are heroes - and with a hint of fresh coconut, this dish goes down a treat for seafood lovers, with wow-factor plating. Traditional Malabar paratha on the side has us pulling apart the warm layers, chasing every last bite of crab.

One of our favourite dishes, gongura lamb uttapam tacos (AED 85) combines succulent Indian lamb, tossed with peppery gongura leaves, wrapped in uttapam, a thicker fermented rice pancake or dosa, typical of south India. Presented taco-style, this is a fun take on traditional food: the lamb is incredibly tender, while the thicker uttapam is a win for taco lovers.

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The Travel Diaries wouldn’t be complete without a nod to coffee. Filter coffee gelato (AED 25) pays homage to this local favourite, with an interactive twist, churned into creamy, frothy gelato at the table. There’s no risk of this going to waste, the perfect coffee flavour has us in a spoon war for the last bite! 

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BUT WAIT, THERE’S MORE!

Another seafood hero, vavval meen fry with crispy banana flower (AED 110) is a treat for the eyes as well as the palate: a whole fish is always a spectacle, and this pan-fried Arabian White pomfret is no exception! Flavours of coconut, coriander and mint abound, and delicate banana flowers adorn the plate. This is a dish the local community takes immense pride in cooking up for special occasions: the fish is marinated in a blend of spices, dusted with rice flour and then cooked in a cast iron pan that is handed down between generations. To add to the spectacle, Rangoli’s skilled staff cut open the fish tableside for the finishing touch. 

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And for sweet? Whether you’re a rice pudding fan or not, Rangoli’s spin on the classic is well worth a taste! Nei payasam with jackfruit sorbet (AED 30) has a punch of freshness from the local fruit where jackfruit has been churned into a homemade sorbet.

DON’T FORGET THE DRINKS

A fusion of classic mojito flavours that combines elements inspired by Indian cuisine, the Madras mojito (60 AED) awaits. Two essential ingredients of every south Indian household, curry leaf and coriander leaf, give the Indian touch. A play on the Moscow Mule, the Malabari mule (60 AED) is infused with flavours inspired by the Malabar Coast of India, as well as using regional ingredients fresh ginger and pink guava puree. Fresh mint adds a refreshing touch, and complements the drinks perfectly. 

Highlighting the flavours of kokum, a native fruit of the Konkan Region of India, Konkan kokum mocktail (40 AED) is as pretty as it is tasty. Kokum offers a refreshing and tangy flavour profile, making for a perfect non-alcoholic beverage that still packs a punch.

RANGOLI | YAS ISLAND ROTANA

Open: daily | 6PM - 12AM

Bookings: 02 656 4000 or click here

Follow @rangoli_yasisland and @yasislandrotana on Instagram for more details

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