Bhimavaram Ruchulu

Gongura Chicken

Tender chicken simmered in a tangy sorrel-leaf gravy that delivers the sharp, fermented sourness that is the soul of Andhra cooking

Gongura Mutton

Slow-cooked mutton in the same signature sorrel sauce — deeper and richer than the chicken version, and the more traditional Andhra preparation

Andhra Chicken Curry

Bone-in chicken in a fiery red gravy built on dried chilies and fresh aromatics — boldly spiced and meant to be eaten over rice

Rice Plate

Steamed rice served with rotating dal, sambar, rasam, a vegetable curry, pickle, and papad — the best way to try the kitchen's range in one sitting

Pesarattu

Crispy green moong dal crepes served with ginger chutney — a classic Andhra breakfast item done with satisfying texture and earthiness

Biryani

Andhra-style biryani that leans spicier and drier than the Hyderabadi variety — the heat can be intense but the rice layering is solid