On our last afternoon in Pondy, we took the local Heritage Walk tour. During the walk around the French quarter, we started discussing food and drink with the tour guide. He told us that Pondicherry was not very good at classic French food (in line with our observations), but had good continental food and amazing South Indian food. We asked what his favorite South Indian restaurant was, and he unhesitatingly recommended Surguru. He takes his family there when they want to go out for South Indian food. So how could we resist? Off we went for our final dinner in Pondy.
Surguru is set back from the busy Mission Street, in a converted Health Department office. The building reminded me a little of a bingo hall or a community center, with a bunch of larger tables, a cashier behind small bars, and a recessed upstairs loft.
Unfortunately our camera was stolen with the pictures from this meal still on the SD card. So text will have to suffice for this one (if anyone makes it here, send me pictures of the Tandoori Idly).
The menu at Surguru is enormous, with South Indian, North Indian, and South/North fusion dishes. We had a feast so that we could try even a small fraction of what looked intriguing:
- Tandoori Idly – None of the Indians I’ve talked to have heard of this, but it was delicious. 3 Idlies cooked in the Tandoor with a tandoori masala sauce. The idlies were still nice and soft on the inside, with the addition of a unique smokiness and heft to the outside. I’m very sad to have lost my pictures of this special treat.
- Channa Batura – We didn’t know what this was, but we like channa (chickpeas) and gave it a try. Turns out that a batura is a large, puffy fry bread (think poori but larger and with a thicker skin). Baturas are a bit too greasy for my taste, but it made for an impressive picture (oops), and the channa preparation was great. Spicy, complex, and perfectly cooked channa.
- Mangalore Set Dosa with Vada Curry – Surguru has an entire section of their menu dedicated to dosai, and we asked the waiter for his recommendation. A Mangalore dosa is solely made of rice, which makes it lighter and lacier than your standard dosa. The “set” part of the dosa meant that it was cooked on one side and served in a set of two. It came out more like a medium-sized pancake than the paper-thin dosai I’ve had in the past. As advertised it was served with a vada curry, which was thick, brown, spicy and went well with the dosa.
- 3 Taste Uttapam – I’d seen uttapam on a bunch of menus and didn’t know what they were. The “3 Taste Uttapam” seemed like a good way to try them out. The uttapam was pancake-ish (like the set dosa but cooked on both sides) with vegetables mixed in. The 3 tastes were onion, tomato, and parsley. The parsley was my favorite, the herbs mixed into the uttapam went very well with the assortment of chutneys. The onion and tomato were fine, but less exciting.
Overall, the food was fantastic and very cheap. Staff were friendly, and the ambience was entertaining. It was fun watching the food stream out of the kitchen. We’ll definitely be back next time we’re in the area, and I highly recommend checking out Surguru if you’re in Pondicherry.
99 Mission Street (+ 2 other locations)
Daily: Breakfast, Lunch, Dinner