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Fiery Rayalaseema fare

Age-old recipes, complex methods, select spices, a lot of red chillies and meat are what constitute the food at `Rayalaseema Ruchulu' — the newest eatery in town.



RED HOT: The tastefully decorated interiors, beckon one to settle down, relax and relish.

SAGAS OF the exploits of Palegars — warlords of ancient Andhra, and their adventures still live on in the hearts of their descendants — the inhabitants of Rayalaseema. Turned into a way of life, this legacy of machismo and valour extends to their cuisine too.

A new eatery in town, `Rayalaseema Ruchulu' at Masab Tank (10-2-289/10, 1st Main Road, Shanti Nagar) promises nothing short of a raw, red-hot chilli experience peculiar to the region. Two long deep-dried red chillies make a dangling appearance as if to greet the customer on his entry inside the restaurant.

Tastefully decorated interiors, a pleasing ambience with soft strains of Bach and Beethoven beckon one to settle down, relax and later, relish. Neatly dressed attenders soon appear and wait upon you to place orders, as you take a rundown on the single-sheet succinct menu. Apart from the fiery names, what is most striking is the pricing — as affordable as anything.

"Reasonably priced tasty food is what we aim to give our discerning clients," emphasises Preetam Reddy, owner, Rayalaseema Ruchulu. Equipped with a degree in Business Administration from the University of Wales, U.K., Preetam is confident about the concept of his restaurant. "I would not like to make a claim that ours is the best food offered in town. My clients are there to make such a judgment," the hard-nosed businessman beams.

Soups set the tone for the meal. Preetam suggests that one can begin with Mamsam soup. One can try out RR's special dry chicken to nibble on along with the soup.

Well, by now, the tongue must have got a feel of the fire in the food; as the appetite builds up, the brain is left guessing what's more that's in store? "Initially, one does find the food very karam as a lot of spices go into the preparation. But slowly, during the course of the meal, one develops a taste for this unmatched cuisine that is addictive," adds Preetam. Indira Gandhi was also a great lover of Rayalaseema delicacies.

In the segment of `Traditional Andhra Delicacies' in the Carte du jourRoast chicken, Neyyi Kodi, Natu Kodi Pulusu, Meerapakaya Kodi, Kovvu Kura, Mamsam chops, Mamsam pulusu and Mamsam Iguru, are perennial favourites, while in the vegetarian section, Akukura/Gongura pappu, Gutti Vankya and thali sell really hot.

Among Rayalaseema Ruchulu specialities are Peetala Kura, Brain fry, Liver fry and Prawn Iguru, which can be combined with Sajja or Jonna rotis and Raagi sankati, for an authentic feel of Rayalaseema robustness.

Age-old recipes, complex methods, select spices, a lot of red chillies and meat are what chiefly constitute food in the restaurant. To cool off a glass of Majjiga and a generous helping of Pala Kova, Bakshalu or Payasam should be just enough for a sweet sign-off.

SOUVIK CHOWDHURY

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