Mana Andhra

Andhra cuisine is vastly underrated. Not only is it immensely flavourful and tangy, it’s quite versatile as well. It’s one of the fiercest cuisines there is. The red chilli is responsible for giving it that powerful flavour and that striking colour which instantly attracts the eyes. After one bite of Andhra cuisine, you are bound to fan your mouth in an effort to cool down. Yes, it’s that hot! Food of Andhra originated from the kitchens of Nawab where the food got its exoticness from. The same kind of magic can be seen at your table itself, right here at ‘Mana Andhra’ in Chennai. The restaurant is located in the trendy lanes of Nungambakkam on Khader Nawaskhan Road. It’s a huge favourite of the local food mongers who like to lick their spoons clean of the spicy curries and rich aromatic biryanis.

Mana Andhra is the brainchild of passionate restauranteur M Mahadevan, who is especially enthusiastic with his Andhra curries, making them spicier and completely authentic. He reflects his passion through the décor too by choosing a classy foil to present this colourful fiery cuisine. The interiors are on the effortless side with subtle coloured walls and rich striking décor to add some much needed dimension. Smart modern chairs are thrown in at discreet distance so you can sit comfortably with your company without overhearing the fellow conversations. Cosy booths are included too for relaxation and privacy. On the walls notice the regional art in peppy colours that brings in the local southern flavour to the scene. Overall, you will find Mana Andhra to be a stunning surprise.

What you will like about Mana Andhra is the affordability. It’s very budget-friendly and totally value for money. The menu comprises of mouth-watering fare of Andhra and Hyderabad. It’s diverse and delectably yummy so indulge freely. If you feel confused then stick to the thalis which will offer you a wide selection of delicacies. The well curated menu kicks off with starters like, paaya shorba, warangai guntuku kodi, kamju pitta vepudu, podi punugulu, velnchina royyalu, goddukaram puttagodugulu, kheema punugulu, makkai ka ras and mirapakaya bhajji. Pair the curries with a paratha or biryani. Sample curries like, kothimeera vankaya, seema chops, dappalam, naatu kodi koora, tomato pappu, Chapala pulusu, totakoora peethalu and bommidalla pulusu. End with lauki ka kheer or khubani ka meetha.