Maayaa boasts a pleasant atmosphere with tropical-inspired décor , adorned with fascinating banana and palm tree wallpapers, elegant golden cane lamps, and plush velvet-clad orange sofas which can be in concord with the stylish black-and-white flooring.
Conveniently located on the bottom flooring of a constructing that homes workplace areas, the restaurant serves as a lunchtime haven for busy workplace goers. As a restaurant specialising in South Indian delicacies, it treats its patrons to a wide selection of dishes from the coastal areas.
Our desk is about on an elevated picket deck, with a stay banana plant subsequent to it. The atmosphere exudes attraction with varied intriguing parts, together with a show of multi-coloured four-tiered tiffin packing containers on a shelf, origami hen lights, and refurbished classic cupboards.
Lunch begins with a bowl of mango rasam, a heat soup originating from Tamil Nadu. This piquant concoction blended black pepper, mango, and coriander, leading to a peppery profile, although it barely missed the mark on the tangy bitter notes. However, we relished the dish served piping scorching, complemented by the satisfying crunch of murukku on the aspect.
For our major course, we had the child potato ghee roast, spiced with Mangaore-style seasonings. The dish proved to be a pleasant match with the skinny, comfortable neer dosa, which soaked in all of the wealthy flavours of the roast.
Transferring on to the Rayalaseema mutton vepudu, we had been transported to the genuine Andhra spice roots, revelling within the mix of fiery spices that accompanied the dish. Pairing it with scorching idiyappams proved to be a superb selection, although the idiyappams had been a tad thicker than they need to be. Ideally, idiyappams ought to have a dollop of thick, fluffy white batter on the centre, step by step thinning on the periphery, however that was not the case right here.
The standout dish on the menu is certainly the creamy and thick vegetable moilee from Kerala, skillfully balancing the flavours of coconut milk with the goodness of carrots and beans. It’s undoubtedly one of many star sights on the menu.
The Mangalorean delights on the menu actually shine, with the rooster ghee roast and prawn urval stealing the highlight. The previous presents boneless rooster items roasted effectively with a medley of fragrant spices, curry leaves, and ghee. Whereas the latter options succulent prawns cooked in a mix of spicy, nutty, and bitter notes, delivering on style and texture. Each dishes pair effectively with appams, making them a must-try mixture.
To conclude our meal, we indulged within the elaneer payasam. This dessert harmoniously mixed coconut cream with tender coconut, leaving a long-lasting impression. The restaurant serves as an appropriate pitstop for normal office-goers in search of the comforting flavours of South Indian properties. With its various and flavoursome choices, it goals to fulfill the longing for comforting South Indian coastal delicacies.