Andhra Cuisine has got a special recognition not just in India but across the world for its uniqueness and spiciness. Andhra cuisine available in northern region may differ from the southern region of Andhra Pradesh, but the underlying factor that remains is generous usage of rich spices in every dish. Unlike general perception that the Andhra food is very hot and spicy is not entirely correct. Due to excess commercialization the quality of the cuisines has come down drastically. There are good number restaurants in Hyderabad which serve Andhra cuisine but with time some of them have lost their sheen and only a handful of them are left. In my quest for quality and authentic Andhra cuisine I have landed in The Spicy Venue with group of like minded foodies. The name Spicy Venue sounds attention-grabbing and very appetizing to me, located in Jubili hills, Rd-10. For the last 12 they have been serving some of the best dishes from the Andhra cuisine to the people of Hyderabad.
The ambiance is kept simple and functional nothing fancy about it, what I like the most about the place is the homely atmosphere, which makes one comfortable. Mr. Sampath Tummala, Promoter of The Spicy Venue has got good eye and taste for authentic Andhra cuisine, which resulted in setting up this restaurant. The secret behind the success of this restaurant is the personal contribution and supervision by Mr. Sampath.
The menu is very elaborate and a good number of exciting specialized dishes are exclusively available on weekends.
The food journey began with welcome drinks;
Panakam - a simple drink which most of the andhraites are familiar with made with Bellam (Jaggery), pepper and cardamom. This is a must drink at most of the Telugu marriages, I have specifically requested Mr.Sampath to arrange this for the event.
Fruit punch a think yummy drink familiar to most of the foodies.
Chilly Quails this is one of their specialties, it is one of the fast moving dish with them. I like the taste of the quails with chilli flavour, which is not too much but very flavoursome. After having this dish my expectations have risen to a new level.
Fish Fry it is a boneless fish fry, it disappointed me a bit as it was little salty.
Chicken Fry very tasty and crispy boneless chicken. There was a slight sourness and chilliness to the dish which really excited me.
Fried Baby corn this is a veg dish made with baby corn which was perfect.
After the starters the Veg Thali was served to everyone, and the non-veg dishes arrived one after one.
Chakkara Pongal it is a traditional sweet which is a made with rice, jaggery, cashewnuts, kishmish and lots of Ghee. This is one of my most favourite sweet and it was made to perfection with the right amount of sweetness.
Gari with Coconut Chutney it is usually prepared during festival times in most of homes and it has become one of the street foods these days, liked by most is served with coconut chutney. The gari was perfectly done. Could not have more as there were plenty of dishes to come.
Kobbari Annan (Coconut Rice) it is one of the authentic Andhra rice dish made with thick coconut milk and whole spices.
Appam (made with rice and fresh coconut), Aloo Kurma, Mamidikaya Pappu (Mango Dal), Bhendi (Okra) Cashew Fry and Stuffed Vankaya are the other vegetarian dishes.
Lemon Pappucharu it is between rasam and Sambar, very commonly found in almost all the households in Andhra.
Ulavacharu this again is a kind of rasam made from Ulavalu (Horse Gram) and cream, it is a yummy Andhra Recipe which is also very good for health.
There were also different chutneys Minumulu (Urad Dal) Chutney, Gongura (Sorrel Leaves) Chutney, Jamakaya (Guava) Chutney and several pickles.
Chicken Pulao this is a rice dish made with whole spices and chicken. It is a comfort food as well as very satisfying which is mildly flavoured and aromatic. I had been having several variations of Pulao across Andhra Pradesh, but only a few caught my attention and for sure Spicy Venues Pulao definitely will be one of the best Pulao on my list. Rice & chicken was perfectly cooked and I had it maximum with other curries.
Gongura (Sorrel Leaves) Mutton Curry one of the most popular mutton dishes in the Andhra cuisine is gongura mutton with slight sourness. The mutton was tender and juicy.
Peethalu (Crab) Iguru, - this is one of the famous crab dish in most of the coastal regions. It is semi dry dish made with sea crabs. The flavours have perfectly synced with the crab meat and I bet one cant stop having one. I dont remember how many of them I must have had. This is undoubtedly the best of all the dishes I had today.
Royyala (Prawns) Iguru this dish is similar to what it is made at my home, with fresh water prawns which is really amazing and appetizing. The prawns are soft and excellent to tasty.
Bommidayala Pulusu (Gravy) this dish is one of the most famous fish gravy in the coastal Andhra made with small fish and a small tinge of tamarind puree. The flavours perfectly sunk into the fish and it was really tasty.
Chicken Pulusu (Gravy) this is a different preparation compared to the Fish pulusu, it is made without tamarind puree. It was a perfect combination with Chicken Pulao.
Egg Iguru (Semi Dry) boiled egg curry with onions, I could not have it as I was totally immersed in having Crabs & Prawns.
Apricots Delight a delicious and mouth watering dessert made with apricots, pudding and thin layer of cake topped with generous amount of cream. The dessert was served cold and in good quantity, thought one would feel to say dil mange more. It simply melts in the mouth and takes you out of the world experience. No wonder why good number of customers revisit this place exclusively for having this wonderful, lip-smacking & yummy dessert.
We were all so stuffed by the end of the meal that few of the foodies literally dozed off sitting. Finally we ended the meal with sweet paan. I must say its been a real authentic Andhra cuisine I have been carving for since a very long time. The best dishes are Crab Iguru, Prawns Iguru, Chicken Pulao, Chilly Quails & Apricot Delight.
Food Quantity 4.5/5
Food Quality 5/5