(Non- Veg Thali)
Albeit limited, the menu's vegetarian section also gives a taste of the authentic food of the region. The Gutti Vankaya Kura, for instance, which is a tangy and spicy brinjal gravy is typically cooked in Andhra homes and is recommended, as well as the Bendakaya Masala (lady finger), both of which are also a part of the South Indian Veg Platter.
While Annam or steamed rice is best recommended as an accompaniment to the main course dishes, the menu also throws up an interesting variety of different kinds of pulao-mutton, minced mutton, chicken, country chicken, egg, and fish. But if you are in for the authentic stuff, try the Ragi Sangati, or a Ragi ball that is typical of the Rayalaseema region.
To finish it all off, the staff recommends the sweet Sorakaya halwa, which is made of bottle gourd.
While the name of the restaurant, and quite a number of dishes on its menu named after it, may lead one to think that it's the Rayalaseema region's food that is the focus, Reddy insists that they serve what is the authentic food cooked in any Andhra home.
