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Nagarjuna Chimney Bengaluru Reviews
Andhra cuisine heaven in South Bengaluru Aug 15, 2008
NAGARJUNA CHIMNEY - They specialise in Andhara cuisine and serve good on a banana leaf, the traditional way. The waiters usually serve at your table (buffet style - unlimited).
Explanation of the meal:
On the extreme left top corner, you see 3 little steel bowls mounted on a stand with tea spoons inside them. Those three are the pickles/accompaniments (tinier than side dishes, hence I refuse to use the word side dishes to describe them). The three accompaniments are:
1. extreme left bowl - Balaka mensinakai - Fresh green chillies are usually taken, slit open and stuffed with salt, spices and yoghurt. They are then dried under the sun for upto 2-3 weeks and stored. These chillies when needed to be consumed are deep fried and they are crispy. They work great when you break them up and sprinkle all the spice from inside on curry-rice.
Top left bowl - Spicy pickles. We Kannadigas (people from Karnataka) call it UppinaKai (salt-vegetable) whilst those Telegus (people from Andhara) call it AavaKai. This is spicy mango pickle.
3rd bowl in this list: Menthya hittina pudi - This is spicy powder made by dry roasting fenugreek leaves, fenugreek seeds and raw lentil along with red chillies. This powder works a treat when you mix it with hot rice and hot emuslified butter ("ghee").
Now, the main course:
Main dishes are on the banana leaf. clockwise from top left:
1. Onion chutney
2. Malai Kofta - Curry made out of processed cheese dumplings. I don't like this one!
3. Spinach pappu - this is their (Andhara's) speciality. I don't know how to make it. Neither do most Kannadigas. This is spinach, tomato, lemon, onion and toor dhal (Yellow pigeon peas) all pressure cooked and later the seasoning ("pappu") of mustard seeds, red chillies, cumin seeds and ginger is added. I love this. Goes great with rice and Uppinakai (pickles) mentioned above.
4. Rice - duh!
More main dishes in the bowls by the banana leaf:
1. Top left - right next to the accompaniments is Sambar /Huli - standard staple south Indian food. This again is any choice of veg, yellow pigeon peas (toor dhal) and spices all pressure cooked and tempered.
2. Middle - saaru / rasam - tomato lentil soup.
3. The little yellow coloured curry - majjige Huli - I made a mention of this in a trip report as my aunt had prepared it at home as well. This is sour buttermilk cooked with spices (explanation given in that blog already)
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