Rayalaseema Ruchulu on platter

'A gastronome's delight' - an epicure describes it. 'It adds 'spice' to our life' - the other one tags it. 'The right place for the bon vivant to be in' - a foodie coins. 'Rayalaseema Ruchulu' definitely has more to narrate about its flavors...

The wafting aroma of masala ingredients greets and reminds of grand mom's kitchen, the moment one enters this restaurant at Lakdi-ka-pul.

The handicrafts and paintings silhouetting the shipshape furnishings avow tranquility it offers amidst the daily hustle-bustle. And, the delicacies on platter promise the real 'spice' of Ralayaseema region it doles out.

It's been seven years that Rayalaseema Ruchulu played the 'host perfect' to the city gourmets and is still counting. "Well, the menu has it all to keep us going, since all the ingredients we use are prepared by our chefs. Our objective is to familiarize the tastes of yesteryears with the Hyderabadi foodies," states its manager Jaipal Reddy.

Right from soups and starters to main course and desserts (Chinese too!), the restro dishes out a wide range of cuisine that has the essence of Rayalaseema region. Raagi Sankati, Natu Kodi/Chaapala Pulusu and Talakaya Mamsam have the highest takers, while Jonna Roti and the extra spicy Guntur Chilly Chicken form the best combo. Vegetarians mostly go for Gutti Vankaya/ Aloo Tomato curries and Kaju Fry.

"Priced at Rs 20 to 300 (maximum), the delicacies made of chicken, mutton, prawns, crabs, rabbit, Japanese Quails and fish certainly are appetizing and not heavier on wallets either," wonders Saroja, a government employee.

Located in the center of the city, the Lakdi-ka-pul branch witnesses a huge rush that encompasses government servants, politicos, policemen, local residents, students and those staying in the lodges and hotels nearby.

"Around 20 cooks, including 10 head chefs (all from Rayalaseema), work here to cater to the needs of the food connoisseurs. The take away session is quite busy parceling food to secretaries of the biggies, employees of state secretariat/governor's bungalow and film stars," adds Jaipal.

The two-time Times Food Festival Award winner is on an expansion mode now. "Apart from the Santhinagar branch started seven years ago and the one at Lakdi-ka-pul (now 144-seater) in 2009, one was launched at Ameerpet two months ago. Jubilee Hills will hail the other in a couple of months," says its Managing Director Uttam Reddy