BENGALURU: Known for its Andhra spiced non vegetarian cuisine, Nandhana Palace also serves a simple vegetarian meal from the state.
A place that sees the usual office crowd for lunch and family gatherings for dinner, keeps it light with their vegetarian ‘sadhya’.
While they are soon to introduce their bamboo soya, I’d say, it would be best not to climb on the experimenting ladder for this kitchen. The ginger and garlic flavoured soya chunks, steamed in a bamboo were quite easily forgetabble. The chicken however, with a similar treatment was flavourful and well emulsified with the spices.
The drumstick soup is thick, with palak and dal adding consistency to its texture. The soup stands by its name, tastes of dumstrick extract, dal and leaves a pepper hit in the end.
The corn fried with til, served with garlic sauce leaves an oily after taste and the primary falvour you get is of the batter and cooked corn.
The fixed vegetarian meal is soothing, filling and definitely my best take away from the place.
The dal is took thick in consistency, for those who like it a little thinner and liquid-y, give this one a miss.
The sambar and rasam is much like it is cooked in any South Indian household, same goes for the vermicelli paysam, which wasn’t warm. However, paysam is served cold at some places, I learnt later.
My recommendation from the place is the tomato chutney - a very simple mash of the vegetable with no mixing of sorts, the ginger pickle and the gongura - a traditional Andhra chutney.
Experiment with the non vegetarian cuisine, if you are a meat lover, but if like me, you favour the greens, keep it simple and fixed meals order maadi!
Nandhana Palace has inaugurated Amarvathi Foods Special at Shakaranagar.