Gutti Vankaya Koora

When Ritu Khanna got married into a Telugu family four years ago, her first tryst with Andhra cuisine was Majjiga. The spiced buttermilk was a far cry from the one she was used to having as a Punjabi. "The only seasoning I would add was rock salt. This one was more nuanced, as my mother-in-law [P Kalyani] would add a special spice mix," says the 32-year-old home baker. This Sunday, the duo will host Vindhu Bhojanam, an Andhra-style feast served on banana leaf at a pop-up by Commeat.