Ulavacharu

This venture, started by foodies, film producer-director Kuchipudi Venkat (who claims his cooking is better-known than his movies!), in-house Chef Yadagiri and Raviraju, who comes with a catering background, is borne out of a common passion for authentic Andhra cuisine.
Decor
While the main dining area is nothing to write about, inside are a few ethnic huts with painted walls, lanterns and terracotta pots, recreating a village ambience.
Food
About the rest, the chicken was crisp and well-done with a peppery hue, and the fish curry was the usual. The next time I ordered in (they do home delivery) their signature dish Raju Gari Kodi Pulao, Korameen (murrel) Tandoor, Mamsam Pappu Charu, Royyala (prawn) Vepudu and Singarayya Mamasam Koora. The pulao is a lighter, steamed version of Andhra Chicken pulao, with minimal use of olive oil and ghee, and is a must-try for those of health-conscious and delicate palates. The chicken is cooked through and soft, lending the right aroma to the rice, spiked with mint leaves and fried cashews. The fish is grilled perfect too, crisp on the outside, and melting soft inside. Mamsam Pappu is an improvised delicious version of Dalcha, with mutton pieces, bottle gourd and drum stick, cooked in dal, and has the tangy Andhra touch, while Singarayya is spicier, with coconut pieces as garnish. Royyala Vepudu (fried prawns) has the perfect Andhra touch, but I would have preferred a tad less ‘garam masala’.

Plus & Minus
About time, we had more authentic versions of Andhra cuisine in the City of Nizams, and Ulavacharu promises to deliver.

Must Try
Raju Gari Kodi Pulao, Mamsam Pappu Charu, Korameen Tandoor, Ulavacharu Bhojanam

Summing Up
More than Welcome, This Authentic Andhra Avatar.