Ananda restaurant, long hailed as a Dundrum gem, showcases the culinary mastery of Chef Sunuraj Kuttappan Thadiyil, who has infused the menu with his Kerala heritage during his 11-year tenure. The critic highlights how their family’s memorable Christmas in Kerala resonates with the dining experience at Ananda, where the absence of traditional holiday dishes is compensated by authentic flavors and a relaxing atmosphere. The evolution of the restaurant under Thadiyil’s guidance reflects a deeper connection to the roots of its cuisine, leading to a richer dining experience for patrons.
Chef Sunuraj Kuttappan Thadiyil, originally from Kerala, has refined Ananda's distinct culinary vision, drawing heavier influences from his home state after his 11 years at the restaurant.
The critic reminisces about family experiences in Kerala, emphasizing how Ananda has evolved its menu to include more authentic flavors from the region, creating a deeper connection.
Returning to Ananda after several years, the critic finds the ambiance and offerings enriching, with the head chef's heritage reflecting in the extraordinary dining experience.
The critic highlights their fond memories of Kerala's cuisine during a family trip, contrasting it with the offerings at Ananda that evoke similar joy and satisfaction.
Collection
[
|
...
]