There we were, just finished yet another busy day at work, all hungry and craving for something delicious and satisfying. Initially, the plan was to go to a Shwarma joint, but “Raju Gari Pulao” caught our eye and we were excited to check it out.
From the banks of Godavari to the bustling streets of Hyderabad, Raju gari Pulao opened their third restaurant in the city. The place was great, well lit up and the ambience was welcoming. It was around 2 weeks since they just started. The owner Mr Chaitanya, happened to greet us as he was there to make sure the place runs as expected. He was a smart gentleman who seemed to know exactly how to run a restaurant.
The menu was handed out to us and we noticed it was moderately medium in size with the number of dishes limited to a handful and yet they looked interesting. The authentic ‘Konaseema Andhra style’ dishes were definitely a fresh lease of air for most of us to try on.
We ordered starters, like ‘Mushroom fry’ and ‘Baby corn bajji’, which were nothing unusual. They seemed just like a dish, perfectly cooked to the right texture and flavour.
‘Mutton kheema balls’ was and interesting dish. Minced mutton balls blended with Andhra spices was coated in a batter and deep fried to perfection. Thumbs up to this dish.
Prawns pakodi was also very good. It certainly can be served with chilled beer and you wouldn’t be disappointed.
Boneless fish fry and the Karvepaku kodi roast are a must try and one should not miss them if they visit this place. The fresh aroma of the karvepaku (Curry Leaves) was clearly something you cannot miss in this dish. The taste of the dish was elevated to another level. Also the chicken used is not the regular Broiler chicken, but they are the Naatu Kodi variety you get in the rural areas.
The fish fry was very tasty and homely. It reminded me of my mom’s ‘fish fry’ recipe as the choice of the fish kind of made the whole difference, with bear minimum number of bones to uplift the flavour.
Main course dishes we ordered were the restaurant owner’s personal favourite and the popular dishes there, Chicken Sambar rice and Special Prawn Pulao.
We the team of “WhereInHyderabad” vouches for the main dishes we had like ‘Mutton korma’, ‘Kodi kura’, ‘Konasima Chapala pulusu’, ‘kodi pulao’, ‘Special prawns pulao’ and the epic ‘Chicken sambar rice’.
The ‘Konaseema Chapala pulusu’ was very well cooked with the right amount of tanginess to it and it tastes best with plain white rice.
‘Chicken Sambar Rice’ was the dish that won the “Koffee with Karan Hamper round” by far the tastiest sambar rice with fried chicken pieces submerged in it was served piping hot.
We also had their best and most ordered tiffin dishes in the menu. Nice and crispy ‘Chitti gari’ with ‘Kodi kura’, ‘Pandemkodi kura’, ‘Mutton kura’. We also had ‘Appam’ and ‘Pulkas’ with these dishes. Finally, to cool this off we had ‘Lassi’ and ‘butter milk’
From the banks of Godavari to the bustling streets of Hyderabad, Raju gari Pulao opened their third restaurant in the city. The place was great, well lit up and the ambience was welcoming. It was around 2 weeks since they just started. The owner Mr Chaitanya, happened to greet us as he was there to make sure the place runs as expected. He was a smart gentleman who seemed to know exactly how to run a restaurant.
The menu was handed out to us and we noticed it was moderately medium in size with the number of dishes limited to a handful and yet they looked interesting. The authentic ‘Konaseema Andhra style’ dishes were definitely a fresh lease of air for most of us to try on.
We ordered starters, like ‘Mushroom fry’ and ‘Baby corn bajji’, which were nothing unusual. They seemed just like a dish, perfectly cooked to the right texture and flavour.
‘Mutton kheema balls’ was and interesting dish. Minced mutton balls blended with Andhra spices was coated in a batter and deep fried to perfection. Thumbs up to this dish.
Prawns pakodi was also very good. It certainly can be served with chilled beer and you wouldn’t be disappointed.
Boneless fish fry and the Karvepaku kodi roast are a must try and one should not miss them if they visit this place. The fresh aroma of the karvepaku (Curry Leaves) was clearly something you cannot miss in this dish. The taste of the dish was elevated to another level. Also the chicken used is not the regular Broiler chicken, but they are the Naatu Kodi variety you get in the rural areas.
The fish fry was very tasty and homely. It reminded me of my mom’s ‘fish fry’ recipe as the choice of the fish kind of made the whole difference, with bear minimum number of bones to uplift the flavour.
Main course dishes we ordered were the restaurant owner’s personal favourite and the popular dishes there, Chicken Sambar rice and Special Prawn Pulao.
We the team of “WhereInHyderabad” vouches for the main dishes we had like ‘Mutton korma’, ‘Kodi kura’, ‘Konasima Chapala pulusu’, ‘kodi pulao’, ‘Special prawns pulao’ and the epic ‘Chicken sambar rice’.
The ‘Konaseema Chapala pulusu’ was very well cooked with the right amount of tanginess to it and it tastes best with plain white rice.
‘Chicken Sambar Rice’ was the dish that won the “Koffee with Karan Hamper round” by far the tastiest sambar rice with fried chicken pieces submerged in it was served piping hot.
We also had their best and most ordered tiffin dishes in the menu. Nice and crispy ‘Chitti gari’ with ‘Kodi kura’, ‘Pandemkodi kura’, ‘Mutton kura’. We also had ‘Appam’ and ‘Pulkas’ with these dishes. Finally, to cool this off we had ‘Lassi’ and ‘butter milk’