On March 13th night, four of us decided to try
authentic Andhra cuisine. One of my friends, who had earlier worked in
Hyderabad for a few years, suggested that we try Rayalaseema Ruchulu restaurant (near Lakdi ka Pul) ,
which was adjoining to the hotel we were staying in.
Four of us – a Konkani, an Odiya, a Yadav from Etawah and a
Bengaluru-based Marathi – I thought was a perfect combination to tatse the food
from Telengana region.
Rayalaseema Ruchulu restaurant has comfortable seating and
ambience for a perfect dining experience. We ordered Chicken Biriyani, Chicken
fried with lot of curry leaves, spicy vegetarian pulao, few rotis, a baigan
(aubergine for the British and eggplant for Americans) masala and few other
accompaniments.
I forgot to add, the brain masala, which I ordered. Others
assured that it’s all mine.
All dishes tasted authentic, spicy the way Andhra food should
be, and was made using little fat. Chicken Biriyani was more like a pulao bur
was tasty to eat with the baigan masala.
Baigan or eggplant is one of the few vegetables, which is
widely used in all cuisines – Indian, Chinese, other south-Asian countries,
Italian, French, Mediterranean, Arabic and Australian and in India we get a
variety of eggplants in different shapes and colours!
Melanzane alla Parmigiana or Eggplant Parmesan from south of
Italy is one of vegetarian dishes, which exploits the complex taste and texture
of this vegetable.
In India, the smoked or rather, burnt taste of baigan in
baigan bartha, which is cooked with simple spices is also another example.
After China, India is the highest producer of this vegetable!
Rayalaseema Ruchulu’s baigan masala was simple, straight and
offered the best of baigan and infused masala’s.
So was the brain masala, which I would say, was superlative!
The restaurant also offers thali for lunch which attracts lot of local as well as tourists!
My friend who had dinner in a restaurant named Chutneys
located in Himayath Nagar, Hyderabad says the thali was great. Hope in to any
of the branches of Chutneys and try it!
Yes Anoop it was a 'neat' place and the portions were just about right, unlike Bawarchi which had biryani overflowing from the bowl.
ReplyDeleteWe didn't get to taste Kubhani Ka Mitha (apricot halwa), which is the 'Nizam' of Hyderabadi desserts.
Must mention that the friend from Etawah was smoking from the ears, having never eaten such spicy stuff. I guess he lapped it up because he is an 'old monk'.
Chandrakanth