New fusion-forward menu @ Uday Suites

SOUTHERN Express at Uday Suites-The Garden Hotel has rolled out a revamped à la carte menu that seamlessly blends South India's traditional flavours with contemporary techniques.

- PARVANA K B

SOUTHERN Express at Uday Suites-The Garden Hotel has rolled out a revamped à la carte menu that seamlessly blends South India's traditional flavours with contemporary techniques. Launched in the first week of August, this menu overhaul is the result of a year-long process of collecting and analysing guest feedback, ensuring the dishes reflect what diners really want while maintaining the restaurant's signature touch.

"We don't claim to be the best, we try to be the best," says Raja Gopal Iyer, CEO of UDS Group of Hotels. "The dishes that got appreciation from customers, we retained and worked on improving their flavours. For every suggestion we received, we took note, studied it, and redesigned the menu accordingly."

Executive chef Radheesh Nair says the revamped menu takes a "fusion with a Kerala backbone" approach. "Satay is a popular Indonesian dish, but here we use the same method with Kerala flair, adding our own spices.