The state cuisines of southern India, especially Andhra Pradesh and now Telengana, are famed for their spice dynamics and are renowned for their ubiquitous use of chilies, endemic to the Guntur region. Within the interplay of these spices, there are nuances that you can discover at any of the 10 branches of Nandhana Palace.
DÉCOR
Located just off the busy Bannerghatta Road, Nandhana Palace is perfect for a family outing.
This two-level restaurant has comfortable seating and a well-lit ambience that make for a welcoming space to have your meals.
The ground level is popular with the office-going crowd and the upper level is more luxurious, which is suitable for relaxed dining with an elaborate menu.
FOOD
While the region may no longer be politically unified, the food and the culture is certainly one of its kind. Meals are served on a banana leaf as it is believed that this enhances the taste of the food. The region of Andhra Pradesh hosts varied flavours — from the royal kitchens of the Nizam Shahi, the spicy hot food of Rayalaseema to the coastal areas. We started with the legendary Chicken 65, which has many interpretations, though this was pretty close to the original one from Chennai. This was followed by some fresh-smelling Tawa Fried Fish and Mutton Keema Balls that were made with high-quality prime cuts of meat. Our hardcore Andhra companions ordered Mutton Gongura and the signature, Kshatriya Chicken, which we had with some Ghee Rice, which also helped tone down the heat levels. This was hot as hell, but still enjoyable, with a sense of self-infliction — if that is possible. These dishes would be therapeutic on a cold winter night. We had heard praiseworthy opinions from knowledgeable friends about their biryanis, so we tried the Nati (country) Chicken Andhra Style Biryani, which was as good as any found in Bengaluru. But, it was the Hyderabadi Biryani that had us in raptures from the time the pot was opened at our table. The heady whiff of aromatic spices and caramelized onions with well-marinated and cooked meat led us to conclude that it ranked amongst the best that the city has to offer. We had to complain about the lack of a mutton version on the menu and the management informed us that they were planning to introduce one very soon. Vegetarians can take heart because the vegetarian thalis do justice to a full-meal and include rice, dals, sambar, rasam, many dry vegetable offerings, chutneys, podis and the usual accoutrements. It is wholesome food that is heart-warming and nourishing! To finish up the fiery fiesta, you may want to linger over a bowl of Payasam to sweeten the palate, though we recommend the Fresh Fruits dressed with honey. The menu does have a fair representation of North Indian staples and some of the other diners looked happy with their naans and curries.
(Clock wise from top left) Chicken 65, Hyderabadi Chicken Biryani, Fish Fry, Chicken Kshatriya, Nati Koli Biryani and Mutton Kheema Balls
SERVICE
A warm welcome is the hallmark of this restaurant. If you are unfamiliar with the traditional banana leaf meal, then the staff will be happy to assist you as you discover the joys of Southern hospitality. It does get crowded on weekends for dinner as families drop in to enjoy their excellent fare at a leisurely pace, so you may want to call ahead for reservations.
PLUS AND MINUS
A banana leaf meal is an occasional luxury and evokes pleasant festive memories. The fiery food can be daunting to a first-timer, but it grows on you. The menu prices are very affordable and the meal is value for money.
Must Try: Banana Leaf Meal, Kshatriya Chicken and Hyderabadi Biryani
Meal for two: Rs 600
For more details: Nandhana Palace on TimeCity
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