MICHELIN Guide’s Point Of View
In a bustling tech corridor that's also home to Indian expats with high culinary standards, Rasa has managed to find the perfect middle ground. No-joke dishes that aren't toned down for Western palates cater to both software execs and date-night couples, and though the bi-level space boasts a sleek, minimalist-mod décor with bright splashes of orange, stylish pendant lights and dark wood fittings, the focus here is on food. The elevated South Indian cuisine draws added elegance from superb ingredients and inventive presentations, like fluffy “Bombay slider” buns stuffed with well-seasoned crushed potatoes and drizzled with spicy, smoky “gunpowder” butter. The dosas are appropriately paper-thin and shatteringly crisp, while uttapams topped with peppers and ground masala lamb are earthy and delicate—but watch out for the punch from the accompanying ghost pepper chutney. A serious spread could be made just out of Rasa's excellent small plates, but for bigger appetites, the flaky white fish moilee, stewed in a creamy coconut curry, is rich and satisfying. No one should skip the cardamom brûlée for dessert: equal parts bread pudding and crème brûlée, it's dizzyingly delicious.