Authentic Andhra food in the City has been given a new boost by three friends, who were outraged by the travesty that was being made of their native cuisine. Realising that most joints in the City, claiming to serve Andhra food, had actually corrupted the original cuisine to suit the local palate, the three friends — Srinivas V, Srinivas M and Santhi Prakash — started 'Coringa', enroute to the Bengaluru International Airport.
![An assortment of dishes. DH Photos by Dinesh S K]( "An assortment of dishes. DH Photos by Dinesh S K")
'Coringa', a year-old restaurant, tempts you to stop for a quick something before you take a flight or even during working hours.
The restaurant is set on a rooftop and the simple cane furniture adds to the elegance of the joint. It is well lit at night, with tables put out on the open terrace — by popular request. "It's best on moonlit nights. You can enjoy a good meal under the moonlight," explains Srinivas V, one of the owners.
Then there's an open kitchen that not only ensures cleanliness, but gives people a peek into how the dishes are made. This, believe the owners, adds to the confidence of their customers.
Besides, thefood is custom-made. Srinivas V observes, "The waiters in our restaurant are trained to ask the customers how they want their dishes and they are then made to perfection. We don't add any artificial ingredients. Green and red chillies are generously used and we refrain from colouring food."
There are a couple of dishes that are a must try at this place, such as aritikaya slices, that are slices of raw banana marinated and later fried crisp. The varieties of dal are a treat in themselves and benda kaya — okra fried with mild spices — is a delight as well.
"The chicken and mutton dishes are all cooked till soft and pan-fried to make sure that the oil consumption is less. With the pepper chicken, there is lavish use of pepper and in mutton, we use red and green chilli to give it that spicy and tangy taste," explains Srinivas M. The seer fish curry is not too spicy and is mixed with a lot of tomatoes to give it a sour twist.
"The biryanis are fast-moving and the rice is always cooked with less oil and minimal masala," says Srinivas V. Another delicacy is the dibba rotti, that is a speciality of East Andhra Pradesh. "This cake is cooked on low heat for a minimum of one hour, depending on the pan size. The name literally means fat bread. It is had with a spicy chutney and a bit of jaggery," adds Srinivas M.
The home-cooked taste of the food always has people coming back for more. Suman Yadav feels, "This place offers authentic Andhra food. The taste is excellent and the open-air feel and reasonable pricing add to the charm."
Raju K S N, an employee with IBM, says, "The food is tailor-made to your requirement, which not many hotels in the City do. Evenings are pleasant and the dry dishes are my favourite."
The restaurant is located at 5 and 6, B B Road, NH-7, Airport Road, Yelahanka (above Coffee Day), opposite Vidyashilpa Academy. It is open between 12 pm and 11 pm. For details, call 65705016.
'Coringa', a year-old restaurant, tempts you to stop for a quick something before you take a flight or even during working hours. The restaurant is set on a rooftop and the simple cane furniture adds to the elegance of the joint. It is well lit at night, with tables put out on the open terrace — by popular request. "It's best on moonlit nights. You can enjoy a good meal under the moonlight," explains Srinivas V, one of the owners.
Then there's an open kitchen that not only ensures cleanliness, but gives people a peek into how the dishes are made. This, believe the owners, adds to the confidence of their customers.
Besides, thefood is custom-made. Srinivas V observes, "The waiters in our restaurant are trained to ask the customers how they want their dishes and they are then made to perfection. We don't add any artificial ingredients. Green and red chillies are generously used and we refrain from colouring food."
There are a couple of dishes that are a must try at this place, such as aritikaya slices, that are slices of raw banana marinated and later fried crisp. The varieties of dal are a treat in themselves and benda kaya — okra fried with mild spices — is a delight as well.
"The chicken and mutton dishes are all cooked till soft and pan-fried to make sure that the oil consumption is less. With the pepper chicken, there is lavish use of pepper and in mutton, we use red and green chilli to give it that spicy and tangy taste," explains Srinivas M. The seer fish curry is not too spicy and is mixed with a lot of tomatoes to give it a sour twist.
"The biryanis are fast-moving and the rice is always cooked with less oil and minimal masala," says Srinivas V. Another delicacy is the dibba rotti, that is a speciality of East Andhra Pradesh. "This cake is cooked on low heat for a minimum of one hour, depending on the pan size. The name literally means fat bread. It is had with a spicy chutney and a bit of jaggery," adds Srinivas M.
The home-cooked taste of the food always has people coming back for more. Suman Yadav feels, "This place offers authentic Andhra food. The taste is excellent and the open-air feel and reasonable pricing add to the charm."
Raju K S N, an employee with IBM, says, "The food is tailor-made to your requirement, which not many hotels in the City do. Evenings are pleasant and the dry dishes are my favourite."
The restaurant is located at 5 and 6, B B Road, NH-7, Airport Road, Yelahanka (above Coffee Day), opposite Vidyashilpa Academy. It is open between 12 pm and 11 pm. For details, call 65705016.