Is there any restaurant that serves authentic Andhra Cuisine in Mumbai?

Question

Is there any restaurant that serves authentic Andhra Cuisine in Mumbai?

Answer 1

Nizam’s Heritage serves Hyderabadi Cuisine

Hotel Heritage, Byculla, South Central Bombay

There was a Hyderabad House franchise restaurant

at 7 Bungalows Versova but is closed down now

Answer 2

I found one a few years ago in India... but my memory is not too good.  Cant remember the name, but if you are standing at India Gate, facing the Taj hotel, walk left past the water and up the last main street.  Up here there are a few hotels, and many restaurants.  the one I am thinking of is on the lefthand side of this road.  Really great food.  Hopefully its still there..... sorry this is a bad answer!

Answer 3

http://aboutmumbai.com/Restaurantsnew.as...

Try this link.

It would help u for sure.

Answer 4

On August 1, former Femina editor Vimla Patil decided to take the plunge. This time it wasn't to discover some new teenage beauty or even to launch a "how-to" magazine for assorted housewives and professional women. This was serious stuff: a voyage to explore just how Maharashtrian food would sell in its hometown Mumbai.

Patil needn't have worried. Viva Paschim has been a sell-out from day one -- and it isn't just Maharashtrians who've been clamouring for a table. Sindhis, Gujaratis, Punjabis, Tamilians, nris and the odd international tourist have all been flocking to the place. What's more, unlike other ethnic Indian restaurants that serve regional specialities along with "safer" tandoori and Chinese items, Viva Paschim is dedicated solely to the food of the western states -- Maharashtra, Goa and Gujarat. Its menu offers an impressive 105 items, from Malwani chicken to Wardi alu bhat. Says a triumphant Patil: "It's time to show that Indian food is more than tandoori chicken."

That sentiment is being echoed in hordes of tiny restaurants springing up in the major cities. In Delhi, Curry on the Roof, which offers red hot Chettinad food, has regulars ordering idiappam and chettinad pepper chicken as if they grew up on it. Close by, at Naivaidyam robust Sardarjis round off a meal of bisibele bhath with a cup of south Indian filter coffee; and at Farsaan, the capital's first Gujarati thali restaurant, smart young things delicately pick at their khandvi and undhiya with the aplomb of native Ahmedabadis.

In Bangalore, north Indian restaurants are passe. Ditto for Andhra food. It's Tamil Iyengar cuisine that's the flavour of the month. Kadambams, which dishes out such delicacies as puliyogare (sour-savoury fried rice on banana leaves), opened three years ago to rave reviews. Its success has prompted it to open a second branch recently. Back in Delhi, the success of Coconut Grove -- which introduced non-vegetarian Malabar food to the city as far back as 1986 -- has triggered off a host of clones that offer the same menu at a fraction of the price: Kalpavadi is once such place that now has three branches in south Delhi. "There is a definite curiosity to try different types of regional Indian cuisine," says Shalini Devi Holkar, editor of the recently launched Food magazine. Adds food critic Rashmi Uday Singh: "Everybody is looking for some variation."

This is not to suggest that the standard rogan josh-butter chicken restaurants are going out of business. Far from it. Most Indians continue to be cautious about their food, but what is happening is a greater willingness to try -- at least once -- cuisine that is not necessarily familiar. Sometimes this meets with limited success. The first stumbling block is the sheer shortage of niche restaurants. Says Holkar: "There is a definite desire to try new food, but often it is not readily available."

So, Only Fish in Mumbai, which started three years ago, remains practically the only Bengali restaurant in the country, though its success has led to its growth from a 30-seater to an 80-seater. The same goes for Farsaan. Its proprietor Uma Singh says she plans to open two more branches in the city as well as diversify into packaged Gujarati snacks. Yet, the success of this restaurant hasn't led to the opening of other Gujarati restaurants in the city.

What is heartening to most foodies is the realisation that there's more to Indian food than the inevitable butter chicken. "Today, if you want to open a restaurant you have to offer something that is different, otherwise you're not going to get noticed," says Vikram Khanna, a former computer specialist, who owns Curry on the Roof. Khanna says his 22-seat restaurant has been so well-received that he is currently looking for larger space. "What you're seeing here is the beginning of a very genuine trend. This is not a passing fancy."

Goa Portuguesa's Suhas Awchat agrees. His Goan restaurant in Mumbai, which opened as far back as 1988, has grown from a 40-seater to a 150-seater. "This is the second highest foreign exchange earning restaurant in Mumbai," he says. Capitalising on the new Indian willingness to experiment, south Mumbai's Trishna, Mahesh Lunch Home and Apoorva, which offer Mangalorean food, have all gone upmarket, complete with pink napkins and waiters in ties.

Why this fondness for regional food? Says Patil: "There are fewer barriers today. Urban Indians are not typical anything -- typical Punjabis or typical Gujaratis. They are cosmopolitan, willing to try anything." And Satish Iyengar, a Tamil software engineer in Bangalore, speaks for thousands of others when he says, "Even your wife needs a break once in a while."

That break is what has fuelled ethnic Indian, Thai, Mexican, Chinese fast-food restaurants. And as long as the willingness to try something different, coupled with the urge to eat out, continues, regional Indian cuisine looks set for growth.