When you're in the mood for some lip-smacking and ingeniously authentic Andhra food, we suggest you head to Nagarjuna, as we did a few days ago

The pungent yet tantalising smell of gongura patchadi, the variety of pulsu's, the love for ghee, the spicy non-vegetarian delicacies, the most fragrant of biriyanis, the unique coastal cuisine and the chilli from Guntur that can parch any wonting taste-bud -- Andhra cuisine in it's several avatars, is by far the most gastronomically diverse food style in South India.



Andhra cuisine as served at many restaurants across the city is an amalgamation of the most popular dishes from the different geographical divisions of the state of Andhra Pradesh. From the royal Nizam cuisine, to the most coastal Costha repertoire, with a whiff from the rustic Telengana cuisine and a final melting pot in the fiery Rayalaseema style, the cuisine has evolved and taken on more global characters over the ages.

We decided to visit the temple of modern Andhra cuisine in Central Bangalore for an authentic Andhra gastronomic experience and we were happy we did. Nagarjuna has played by the rules for ages and the food speaks for itself. From authentic home-style masalas to secret spice combinations carried down through generations, the food here is delectable and worth relishing at leisure.

We decided to review Nagarjuna as a team and here are our individual experiences:

My first and definitely not my last
This was my first visit to Nagarjuna and I'm sure I'll be going there again soon. My favourites from the extensive cuisine were the nati chicken, which reminded me of the style of preparation of the same dish back home in Chikkodi, Belguam. The prawns were fabulous and even if you don't believe it, this was the first time I decided to try prawns in my life and now I'm hooked. I'm not too sure if Nagarjuna is the best place for a vegetarian, but non-vegetarians can step in and be assured a meal worth every paisa.
Manjunath L Hanji