When we go to the newly-opened department of Nandhana Palace in Velachery, we don’t anticipate a lot of a crowd on a weekday night. But surprisingly, variety of tables are occupied. “We had launched our first branch in Egattur on OMR in January 2021. Our focus was on take-aways. ,” says VM Chalapathy, the restaurant supervisor, who has been with Nandhana Palace since its launch in Bengaluru in 1997.
The model was first launched by Bengaluru-based R Ravichandran, and has 20 branches there.The Andhra thaali meals, each vegetarian and non-vegetarian, are fashionable and it’s lunch that pulls lots of people. The pappu (mashed toor dal cooked with spinach) and gongura pachadi have the largest fan following. The gongura (sorrel leaves) pachadi is made on a weekly foundation and is stone-ground. “Normally, gongura is made with an excess of sesame oil, tamarind and red chilli, but we make use of green chilli and less oil,” says the supervisor.
We begin with mutton bone soup, which is reassuring. Spoilt for alternative with starters, we lastly go in for sholay kebab. Bite-size boneless hen cubes are marinated in a spice combine, deep fried after which tossed with a sauce made with yogurt and tomato. This is their signature dish developed of their kitchens they usually have 14 others developed by the founder. Cajoled by the waiter, we additionally find yourself ordering the Guntur hen roast and prawn ghee roast. While the hen is fiery with pepper, fennel seeds, and ginger, the ghee roast is the winner. The fish tawa fry is completed to perfection.
The restaurant presents a powerful variety of vegetarian choices. The mushroom curry leaves roast and child corn coriander fry, burst with flavors. Chef Sheik Imam makes a particular paste with curry leaves for the dish. Mushroom is batter fried in oil and tossed with this paste, purple chili flakes, minced garlic and peanut granules. He lastly sprinkles fried curry leaves on this. The crew surprises us with one more vegetarian starter, carrot pepper fry, which is likely one of the most ordered dishes on their menu.
Shweta Ravichandar, chairperson and managing director of Nandhana Group, who’s answerable for operations in Chennai, says the recognition of Nandhana Palace in Bengaluru made it straightforward for them to open their first department within the IT hub of Chennai. “My father is a passionate cook and developed all the signature dishes (patented by the group) himself, after years of trial and error. He would explore local cuisine whenever he travelled and inspired by that he would develop a new dish. Bamboo chicken was inspired by the tribal community in Maredumilli forest in East Godavari district in Andhra,” says Shweta.
For dinner, there’s idli, dosa, chapati, naan and idiyappam, which might be paired with any of the curries on the menu.
When in Nandhana Palace, how can one not style their biryanis? There is supreme boneless hen biryani, mutton kheema biryani (Hyderabad fashion) and mutton and hen biryani supplied in Nellore fashion. We attempt each the mutton variations, theNellore mutton biryani wins arms down.
Their mocktails deserve a point out. Guntur Pink (guava juice blended with strawberry puree) is successful among the many children similar to gadbad ice cream (a medley of various flavours of ice cream with assorted fruits.) Elaneer payasam can be price a attempt.
Nandhana Palace is at 30A, Velachery Bypass Road. Open from 11am to 11pm. Meal for 2 prices 1000. For particulars, name 8925537975
Source: www.thehindu.com