What does a foodie do when she visits the Garden City after 18 solid years? Of course, heads for the first restaurant that serves up local, authentic fare! No rocket science that...:)
Friends took me to one of the outlets of the famous restaurant chains Nagarjuna, which serves up the best in Andhra cuisine, blending ancient recipes with contemporary flair. I was not disappointed. The food was simple and subtle and the condiments like the gunpowder, fried red chilies, pickled pastes lent the meal just the right amount of spice that one needs in a meal. We all had the thali on plantain leaves and ate with our hands. Must say they make a mean daal!
Nagarjuna was founded by Nalagatla Krishna Reddy in 1984 who was from Andhra Pradesh.
N Mohan Reddy ( CEO, Nagarjuna Hotels) now successfully runs the chain learning the ropes from his father who was the sole inspiration that pushed him to embark on his culinary journey.
People flock to Nagarjuna because they never falter in the quality of food that they produce and also for the the consistency in taste and texture which never changes especially for staples like their daal and biryani. The reason being that the chefs function from a centralized kitchen with a set recipe that supplies to all the outlets in Bangalore.
The fiery Andhra cuisine mostly uses coconut, tamarind and chilies as staple ingredients in its preparations.The chefs, some of them who have been with them for many years, use the slow cooking method to prepare the dishes in addition to individual spicing.
They have three outlets in Bangalore - on Residency Road, Indiranagar and Koramangla. You can step into any of them to taste the best of Andhra. Give them a try and come back a satisfied customer.
Find out more from their website:
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