Here's why Karampodi is the place to go to this Ugadi
Get set for a spicy spread of authentic Telugu dishes at the newly-opened restaurant Karampodi in Banjara Hills
Although Hyderabad is buzzing with new restaurants serving cuisines from across the world, the cravings for aavakaaya and ulavacharu (made of horse gram) can only be satiated in an outlet serving authentic Andhra and Telangana cuisine. And this is where the all-new Karampodi, in Banjara Hills, steps in. Doing justice to its name, the 100-seater restaurant provides a flavoursome spread of dishes from the interiors of the two Telugu-speaking states.
As we glance through the menu, we are happy to notice that the restaurant is busting the myth that the cuisine caters mostly to the palette of non-vegetarians with their variety of vegetarian options. On cue, one of the two partners, Ajay K Ramedi, asks his team to serve us their signature vegetarian starter, Ulavacharu Mushroom. Tiny pieces of mushrooms are perfectly cooked in the tangy ulavacharu sauce, making it a great start indeed. The next dish on our table is Babycorn Karampodi.
The fiery flavour of karampodi is well balanced with the sourness of a freshly-squeezed lemon. For those who don’t enjoy too much spice in their meal, Kothimira Paneer (cottage cheese cooked in a paste of coriander) could be your go-to, while Nalla Miriyala Fish Fry (fish fried and cooked with black pepper powder) comes highly recommended for non-vegetarians.
Pickle me this!
As we wait for our main course, an array of pachadi (pickle) and podis (powder) are arranged on our table, which prepares us for what is to come next. Soon, a huge bowl of piping hot rice topped with ghee is served. We take a few servings of rice with Karampodi, Chicken Pachadi and Pachi Mirapakaya Pachadi (red chili pickle), and we are impressed with all of them. But, what had us reaching for seconds was the Karampodi Special Tomato Rice.
Served with a generous amount of ghee, this flavoured rice is tangy and spicy and is best paired with perugu pachadi (raita). Meat lovers can try the delicious Aavakaaya Chicken Biryani, which comes with a distinct taste of the all-time favourite aavakaayi pickle.
With Ugadi round the corner, Ajay informs us that the restaurant will have a special thali comprising Pulihora, Ugadi Pachadi, Bobattu, Purnalu and more.
With not much space left for desserts, we take quick bites of Junnu (made from colostrum milk of a cow). Soft and creamy, the dessert makes for a perfect ending to a delicious meal.
Price for two: Rs.800.
Pics: Vinay Madapu