Konaseema Kitchen & Caterings

Gongura Chicken

Sorrel-braised chicken in a tangy, fiery gravy that defines Andhra coastal cooking — the sourness of gongura cuts through the richness in a way no other ingredient can

Gongura Mutton

Slow-cooked mutton in sorrel gravy, the Konaseema regional dish that most distinguishes this kitchen from generic South Indian menus

Prawn Curry

Coastal Andhra-style shrimp in a coconut-tamarind base — the Konaseema delta's proximity to the sea makes seafood preparations a regional calling card

Pesarattu

Crispy green moong dosa with ginger and cumin — a breakfast staple of Andhra that's rarely done well outside regional Telugu kitchens

Andhra Chicken Biryani

Spice-forward biryani in the Andhra tradition — drier and hotter than Hyderabadi, with a more assertive masala layering