Savi – Veg & Vegan

Savi Veg & Vegan

Serving Now

Why Savi?

Because we
serve only
tastiest!

Namaste! 🙏
If you’re craving authentic, fresh, and delicious vegetarian Indian cuisine, you’ve come to the right place! Indian food is a vibrant tapestry of flavors, spices, and textures that will tantalize your taste buds. Whether you’re new to this culinary adventure or a seasoned connoisseur, there’s something for everyone.

Our Authentic Falvours

Plain Idli

Served with sambhar and chutney

Lemon Rice

Spicy and dilicious lemon rice

Fried Idli

Served with sambhar & chutney

Medu Vada

Served with sambhar & chutney

Frequently asked questions

What are some popular South Indian vegetarian dishes?

Popular South Indian vegetarian dishes include: Idli – Steamed rice cakes Dosa – Thin, crispy crepes made from fermented rice and urad dal Sambar – A spicy lentil and vegetable stew Rasam – A tangy soup with tamarind, tomatoes, and spices Vegetable Upma – A savory semolina dish with mixed vegetables

Is South Indian food naturally vegan?

Many South Indian dishes are naturally vegan, especially those made with rice, lentils, and vegetables. However, some items may include ghee (clarified butter), yogurt, or milk, so it’s important to check or request vegan versions when dining out.

What plant-based protein sources are used in South Indian vegan food?

South Indian cuisine includes excellent plant-based protein sources such as: Urad dal (black gram) Toor dal (pigeon peas) Chana dal (split chickpeas) Moong dal (mung beans) Coconut and peanuts (for added fat and protein)

Which South Indian breakfast options are suitable for vegans?

Vegan-friendly South Indian breakfasts include: Idli with coconut chutney Plain dosa or ragi dosa (without ghee) Upma (made without ghee or curd) Pongal (prepared with oil instead of ghee) Always ask if dairy products are used, especially ghee or curd.

What are common spices used in South Indian vegetarian/vegan cooking?

South Indian cuisine is known for its vibrant spices, including: Mustard seeds Curry leaves Asafoetida (hing) – make sure it’s plant-based, as some versions contain wheat Dry red chilies Turmeric, cumin, coriander, fenugreek, and black pepper These spices are typically tempered in oil to build rich, aromatic flavors.