Nadoo, GK Digs Into South India's Deep Past
A CA-turned-chef brings Sangam-era research to Delhi's dinner table
Nadoo, a new South Indian restaurant in Greater Kailash, New Delhi, has opened as one of the standout new dining destinations of 2026. It is conceived by Chef Shri Bala and Sahil Sambhi.
Chef Shri Bala, a chartered accountant turned chef and food researcher, spent years studying Sangam-era texts and Chola-era kitchens before building the menu. The result is a layered take on Southern Indian cuisine rooted in regional depth and personal history. Standout dishes include a Chettinad raan made with slow-roasted, in-house masalas, and a dedicated kaapi bar that treats filter coffee as a serious offering.
Bas itna kafi hai to know this is not another dosa stop. Nadoo is making a case for South Indian food as a serious, research-backed cuisine in Delhi.
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