South House

7 Reviews on “South House”

• Sukanya Jadhav

  Best place to hangout with family . We had Appams , Chicken Ghassi , Chichen ghee roast , Long Island Tea, Chicken Chilli . Food is great but only thing is that Chicken chilli is not Value for money . It is priced at around 380 but extremely tiny portion . Taste is great .

  March 1, 2020, 1:29 pm

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• Saher Shaikh

  A very different twist to South Indian food. There’s a lot of option out there for South Indian food here. The taste is mouth watering and finger licking good. We had chicken ghee roast, chicken kheema paniyaram , chicken dosa, butter chicken dosa. The servicing is really great. They are very understanding people. We had a failed transaction, for which they were very cooperative. The ambience is great here and it is very positive. Definitely recommended

  February 29, 2020, 10:09 pm

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• Snehal Kadam | MyGastroGenome

  I have visited South House twice now and it’s been a delicious experience both times! I absolutely loved the food here and it is a must try if you want to try traditional South Indian cuisine and not just dosas and idlis. I highly recommend this place for non veg lovers too! Here are some of the dishes I tried here:1. Soups – Roasted Tomato Rassam (absolutely loved it, packed with flavours and the perfect start to the meal, the tomato flavour is complimented well with spices and it doesn’t turn out to be too sour or too sweet) and Mutton Shorba (a must try for mutton lovers, very subtle but delicious flavours, I am not a huge fan of mutton but I still enjoyed this!)2. Appetizers: Dahi Idli Chat – if you like Dahi vada, you should definitely try this. It’s all the goodness of chat but with idli!Chicken Ghee Roast – highly recommend this! I fell in love with masala on this dish and it’s just perfect. The cook on the chicken, the marination, the strong aromatic flavours, everything is spot on. Definitely my favourite dish here!Telangana Anar Murgh Kabab – a new combination for me, the spices and the anar went really well together! The chicken is minced and very fine, so it gave a smooth texture to the Kabab too.Tandoori Mushroom Pulmunchi – highly recommend this vegetarian appetizer for all mushroom lovers! The stuffing between the mushrooms is absolutely delicious and the overall smokey flavour from the tandoor makes it ever more tasty.Other appetizers I recommend – prawns Koliwada, Malai Broccoli Seekh Kabab3. Mains – I tried the butter chicken dosa and Thai veg dosa. While the dosa was made well and the fillings were also good, I somehow didn’t enjoy the combination as much as the other dishes. But I think this is just a matter of personal taste and someone who liked such combinations will definitely enjoy it, because the dish itself was very well made.In my second visit, I tried their chicken chettinad curry and I absolutely recommend this as a main course (try it with neer dosa or appam)!4. Desserts – the elaneer payasam is a must try if you love coconut flavoured desserts. The kesar phirni and Kala Jamun Rabadi absolutely had my heart! They were so delicious! The rabdi wasn’t too sweet and the kala jamun was so soft that my spoon could just slide through it. The kesar phirni was also the perfect amount of sweet for me. In my second visit I also tried the Madras Cafe Moussecake (filter coffee mousse cake) and this is a great modern Indian fusion dessert. If you are a coffee lover like me, you will love this one!Overall I thoroughly enjoyed my meal at South House and will definitely be going back soon for more!

  February 1, 2020, 9:30 am

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• Ruchi Parekh

  South House is more than just Southern cuisine. Apart from a huge South Indian menu, they have a selection of North Indian, fusion dishes and pizza too on their menu. With both buffet & a la carte options, it’s a nice place for family meals. Given the sheer number of diners present when we visited, I’m guessing this place has already made it’s mark in Shivajinagar.We ended up trying a bunch of items and I’d love to take you through my favourites. Let’s begin with the desserts since they were the most impressive part of our meal here. The Kesari phirni, Kala jamun rabdi & Elaneer payasam were all rich and delicious but the Kala Jamun really stole my heart. Had only tried Gulab jamun with Rabdi earlier but the Kala Jamun worked brilliantly. The Phirni too was perfect on sugar balance, thick & refreshingly chilled.Moving onto the food, the Thai Dosa here is brilliant. Never knew Thai Green curry encased within a Dosa would taste this good!The Roasted tomato rasam is the perfect winter night recipe. The Tandoori mushroom pulimunchi and Malai broccoli seekh kababs are suited for spice lovers and mild seasoning lovers respectively.If you’re bored of the usual paneer starters, try the Ghee roast paneer for a different experience.The Margherita Pizza had a nice thin crust and a good amount of cheese but the pizza sauce was way too sweet for my liking.For mains, we had the Veg Gassi (Southern) and Mutter hara Pyaaz (Northern) alongside Appam and Neer dosa. All of these were well made and totally on point.I’d definitely recommend this place to explore South Indian cuisine beyond the usual Idlis & Dosas. thevegetarianfoodie.food.blog

  January 31, 2020, 12:08 am

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• Swapnil

  South Indian food has a special place in my life. From dosa to filter coffee I love everything.What if something different in South Indian cuisine? Like a bit tweaked dishes like Thai dosa, butter chicken dosa? Sounds weird right but trust me it tastes goodI’ve recently visited South House which is located on Ghole road opposite Natural Ice cream. The building itself is a restaurant so space isn’t an issue. Spacious, clean with positive vibes and calm environment. It’s a perfect place to dine in where you can enjoy your food without thinking about crowded Jm road and noise.Tomato Rassam – Rassam is supposed to be of water consistency, the same we get here with the strong tangy flavor of tomato leading the way to the warm pleasant spicy tick. Spices balance out the tanginess but the more strong tangy flavor could’ve done wonders.Andhra Mutton Shorba – A good amount of mutton tender meat lying in the fatty medium-thick soup is just the needed thing in this weather. The mutton stock flavor clearly had a nice taste of ground spices and curry leaves in soup.Dosa – They have fusion dosas which are something unique. They give you our normal coconut chutney and green chutney which were fresh and tasted great. Thai dosa – A thicker version of dosa than our regular dosa filled with Thai sauce. Coconut based sauce in which exotic vegetables were tossed and it was placed between the dosa. The combination was really good. Butter chicken dosa – Same concept like Thai dosa. Thick dosa with butter chicken gravy. The gravy was a bit thicker than usual so you can eat it easily with dosa and it had shredded chicken in it. The gravy was on point, creamy slightly tangy and spices on point.Pulimunchi fish Idli – Pulimunchi – In Mangalore’s local language Tulu, ‘Puli’ means ‘tamarind’ or ‘sour’ and Munchi (pronounced as ‘moonchi’) means ‘chili’ so essentially it is a hot and sour fish masala. Soft fluffy idlis stuffed with much stronger chili fish sauce which was a different experience for me. I’ve never had such a dish before in my life. You have to get used to such stuff to understand the concept, at first I didn’t like it as the fish masala was too strong for me. But the combination of idli and sambar turned out to be pretty decent to me. I’m not sure but Bombay duck fish used in the masala.Malai broccoli seekh kebab – A combination of Malai cheese and broccoli which can turn out to be a star dish if everything used in exact proportion. In our case the broccoli flavor wasn’t good enough to make any impact in seekh kebab, however, the kebab was soft and creamy. More use of broccoli and a few spices could’ve done the work.Dahi Idli Chaat – You expect strong imli flavor in Chaat and a thick curd always works out for me. Here somehow the curd was bit watery which messed up the entire flavor mixture. Even the green chutney wasn’t strong enough to balance out the taste. The Dahi idli Chaat is a huge dish in which huge idli is placed between to soak up all the flavors. Strong imli and chutney with thick curd were much needed.Telangana anar murgh kebab – A dry and much thicker version of kebab it seems. Which had minced meat with all strong ground masalas, it was more on the stronger side which I felt wasn’t needed also it had a weird tangy sour taste which I didn’t know how it got here. It was given with mint chutney and imli chutney which was good.Pizza – Chicken and veg Margherita pizza. Thin crust but not crispy thin, veg one had a soft texture all over the pizza whereas the non-veg had a crispy crust. The sauce was good but was on the sweeter side. The pizza was okayish nothing great.Ghee roast paneer – a soul-satisfying dish for a person like me. I love spices and this is the perfect dish to experience those. A comparatively mild-flavored masala because of ghee, ground spices roasted in ghee and then used in this dish, is a treat to your taste buds. The paneer was soft and fresh which went well with the masala, I’m used to having this with chicken but paneer also tastes good. Spicy tangy flavor with a nice juicy paneer is something you can not miss here.Kala Jamun Rabdi – a much sifter Jamun which was given in the pool of rabdi is a true combination. The rabdi was thick and comparatively less sweet which was the perfect thing to compliment soft big Gulab Jamun which balanced out the sweetness.

  January 23, 2020, 12:11 pm

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• Sayali

  I visited this restaurant . Its 2 floor restaurant and bar.Ground floor family section, 1st floor having bar and 2nd floor is for private parties. Nice ambience , parking is available.Service was nice . Helpful staff.We had starters ,main course and desserts.•Soups-Abdhra mutton shorba 220Mutton shorba was better than tomato rassam. It was having good taste. And perfect shorba as we’ll get in south .-Tomato rassam 170tomato soup was good. As its rassam it was watery. Not the thick tomato soup you expect in hotel. Also it was tempered very nicely ( फोडणी) cooked in oil with spices. So it has different but nice flavour.Overall if you are rassam fan, you’ll love it•mains-Butter chicken masala dosa 160We loved this. Its very unique combination of south and north indian receipe. It is pocket friendly too and very fulfulling. So if you are hungry you can have it and you are done ! Loved this dosa. Will go again for this. Must try-Thai Veg dosa 120As name says, dosa was made in thai style. Means it had many veggies in it. It was okay for me as i am not fan of veggies. But diet conscious people or any thai food fan , must visit this place.-Tandoori fish Pulimunchi idli 490We loved this dish too. Who will expect fish in idli? That was quite surprising for us and it tasted heaven. Must try this unique dish. I think in pune no one else is serving such south and north combo dishesh except this hotel . So must try .•Starters-Tandooori Mushroom Pulimunchi 270It was okay dish. I am not fan of mushroom but it had nice taste.-Malai brocoli seekh kabab 270It was also okay dish for us. Kababs were good.( not fan of brocoli)(Health conscious people you can try above two starters for sure)-Prawn koliwadaWe loved this dish. Perfectly cooked. Reminded us original taste of seafood. Must try-Dahi idli chat 120This was delicious. Best chat i had. Must try . Idli and chat ? What a combination.!!•mains-Dhingri mutter hara piyazWe had veg subji in mains. I loved it. Tasty and perfectly cooked. You can have it with naan, roti. Do try-Parwns goan fish curry- again prawns ♥️ the best curry we had. Must try-Chicken gassiChicken was perfectly cooked. Quantity was good. Must try-AppamAppan were good. We had it with subjis and it was quite good combination-Neer dossaIts Plain dossa like chapati we eat. We had it with subjis and tasted good .• DesertsDesserts were to die for. They literally felt like heaven. Very tasty and fulfilling. You shall get loaded in few spoons .1 kesari phirni2 Elaneer pal payasam3 Kalajamun with Rabdi

  January 20, 2020, 1:57 am

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• Sumedh Vidhate

  INTRODUCTIONSouth house is located at the heart of the Pune city. Just in the middle of the JM road and FC road. This is a place having banquet and restaurant & bar.This is a 3 storey building divided into 3 Section. The ground floor has a dinning area with capacity more that 70 people. The upper deck has a large bar. And the last one is the place reserved for the banquet. They have speciality in the south Indian Dishes. They also served some of the continental and northern Dishes.SOUPTomato RassamThis is one of the most traditional dish of the south Indians rassam is usually made in many ways. They have served this as a soup to start the meal. This rassam was having slow roasted tomato mashed and then mixed with fresh grounded spice. This was given a tadka of the curry leaves and mustard seeds. This was having the perfect tang from the tomatoes and the spices added that heat to the rassam.Andhra Mutton ShorbaOne of the best shorba I had. This was having broth of the mutton along with some Andhra spices into it. The shorba was having spices like the mustard and curry leaves and spice from the green chillies. The mutton in the shorba was so tender. This was definitely slow cooked for longer time.APPETIZERSPaneer Ghee RoastPaneer roasted in ghee along with lots of spices and a tantalizing masala coated around the paneer. The masala was made for many spices like clovers, pepper, red chilli, cinnamon, coriander seeds, fennel, ginger garlic, a hint of tamarind extract. Along with this spices the masala also had some some chopped onions some curry leaves and yoghurt. They first roasted the paneer in the ghee and then coated it with the masala which was also cooked in ghee. This was having a dripping taste of the ghee and the spicy flavour from the masala.Chicken Ghee RoastThe same ghee roast masala which was used for the paneer was used for this chicken too. The masala was definitely slow cooked. The chicken was also first cooked in the ghee and the mixed with the masala. This was also given a tadka of curry leaves and mustard. This was slow cooked to that extent that the masala was emulsified together. The chicken was tender and juicy.Prawns KoliwadaPrawns coated with a mild spiced batter and then deep fried. The batter is made for gram flour and has spices like ginger garlic paste, coriander powder and Kashmiri red chilli paste. They had used large prawns of this. I felt this was bit soggy and oily and the coated came out of the prawns. And the prawns were bit undercooked to. Though the coated had a good taste it lacked that crispiness.Telangana Anar Murgh KebabThis was the south indian take on the famous Galotti kebab for the north indian side. This kebab was having fine chicken mince along with some spices seared on desi ghee. Then this kebab was topped with pomegranate seeds. The kebab was having a spicy flavour to it from the red chillies. The pomegranates helped to reduce the heat from the kebab. These kebabs were melt in mouthDahi Idli ChatThis was also another fusion to the traditional idli. They took the idli and made a amazing chaat out of it. This idli was bit firm I felt. They topped the idli with the coconut chutney, sweeten yoghurt, tamarind chutney, some sev and pomegranate seeds. It was a perfect combination of the both I really liked the taste. The idli had maintain it distinctive taste even if it was topped with some main things.Tandoori Mushroom SalliSalli is kind of Parsi food item. They had marinated the button mushroom which where stuffed with veggies into it. The marination had a strong flavour of the garam masala along with ginger garlic and black pepper. The mushroom were charred in the tandoor perfectly. They were juicy and spicy.MAINSThai Veg Masala dosaI have tried many times fusion dosa where they use some other cuisine dish as masala in the dosa. This was fusion of the Thai green curry with the dosa. The green curry was exceptionally good. The curry had a strong taste of the coconut milk and green chilli. Along with this they had added some veggies to it. The Thai green curry was made thick so it can be used to stuff the dosa. This combination tasted really good and was out of the box.Butter Chicken DosaKudos to the chef to fuse two completely other cuisine together that is the butter chicken for the northern India and the dosa for the southern India. One thing I would like to mention the butter chicken inside the dosa was more tastier than the most restaurants butter chicken. The butter chicken was having the perfect tang from the tomatoes, hint of sweet flavour, along with heat from the garam masala. The chicken was cooked perfectly. This tasted more like having appams with butter chicken. A must try dosa here.DESSERTSKala Jamun with RabadiYou are astonished by the size of the kalal jammum. They were huge. This kala jamun was dipped into rabadi. This was amazing combination was dam amazing. The jamun was moist and sweet. The rabadi was thick and was not that sweet as the jamun. Overall a good dessertKesar PhirniPhirni is rice pudding. Phirni is usually not that sweet which makes it better. They had added a strong flavour of the kesar into the phirni. The taste of kesar added elevated the phirni taste.VERDICTThis restaurant has great food. They have everything for everyone. They also serve good other cuisine food. They have an hold on all the south indian dishes they serve. They have not experimented with the authentic dish which is a great thing. This place has really good service and have great ambience too. hungrysoulsumedh.wordpress.com

  January 13, 2020, 10:28 am

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