VINDU
-AUTHENTIC ANDHRA RESTAURANT
Kanakapura Road, Bangalore
Phone : 57606685
There
are few restaurants in the South of Bangalore that
serve authentic cuisine from specified regions. Most
of the good upmarket restaurants are all located in
the MG Road, Brigade and Commercial Street belt. A
restaurant specializing in genuine Andhra Cuisine
of the coastal belt of Nellore offers the connoisseur
the best of the finger licking non vegetarian dishes
that the region can boast of. In addition there is
the regular Multi cuisine of North India and Chinese
dishes.
VINDU-in
the Telugu language connotes SUMPTUOUS SPREAD-
is the new Andhra restaurant in Vaishnavi Residency
on Kanankapura road. Here the tradition of freshly
grounded masalas, the long drawn process of marinating
the various meats in their juices that tickles the
palate are as close to grandmothers' original recipes.
The spices come from Hyderabad, exclusively for Vindu,
the special gongura (a hi-protein leafy
vegetable) of the Andhra soil reach the kitchen fresh
daily when used a as a gravy, and Thotakoora
is sourced from their farm. The authenticity is seen
in their chef hailing from Nellore.Here the fiery
cuisine is toned down, and a cursory glance at the
menu card is a nostalgic trip to those who know Telugu.
The
starters styled as ON Your Marks has the North Indian
Paneer Kebabs variants, Dragon chicken etc. For the
vegans on week days there is the reasonably priced
Andhra Express Thali meal of pappu, (dhal)
Beerakai pala koora (ridge gourd cooked in milk),
vepudus, Volavala charu (the horse gram dhal is
boiled the whole night), menthula (methi) or
mamidikaya (mango- in season) pulusu (sambhar).
Soup is of three regular varieties and Desserts are
limited to bobbattu (sweet pancake stuffed
with dhal and jaggery), thick semiya(wheat noodles)
payasam, dodhi (ash gourd) halwa and dry gulab
jamun as Andhra does not have this concept as fruits
accompanying curd rice tops off a meal. These items
are priced between Rs35/= to Rs50/=Unlimited meals
is at Rs45/= (Nellore rice when cooked and spread
on the plate should look like jasmine flowers). The
Vadiyalu are from Chittoor. The vepudu
(fry) of the day-viz- Chamadumpa(arbi), gutti vankai
(aubergine), Kakarakayi (bitter gourd),
dondakay(tinda) and potato fry. These go well
with ghee and rice.
For
the non veggies it is a riot of Royyala vepudu,(prawn
fry) gongura mamsam, Chilli chicken, gongura
chicken, nimma(lime) chicken, nati kodi fry (farm
chicken ), pepper chicken, miriyala (pepper) mamsam,
that is black coloured as its marinated in black pepper
powder.Kodi guddu(egg) pulusu, Hyderabadi mutton
curry with huge chunks of helpings, chepalu
(Nellore fish variety only) pulusu marinated
in tamarind juice, royyala iguru, mamsam and kodi
pulav. (The Nellore specialty of Biryani is green
chilly based). Coriander and pepper are used as base
in a few of the dishes and the red color of the gravy
is the admixture of Bydegae and Guntur chillies.
Vaishnavi
residency offers boarding accommodation too. What
started as a standby kitchen to cater to room service
morphed to Vindu, in view of the soft ware companies
that are now dotting the length of Kanakapura road,
and with an industrial belt nearby. The kitchen is
airy and maintains high hygiene standards. With ample
parking space, pleasing ambience and finger licking
food, it's worth the visit down Kankapura road.
Andhra ruchilu is an experience, and Shivakumar
has the charm to make you feel full just with a bite
of the dumpa vepudus, podis and pachadlu and
taking one on a wistful trip to the Andhradesa
from the menu card.
For
details contact 57606685
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