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Authentic Andhra cuisine beckons foodies at tech hub
It is often said that a visit to Kakinada cannot be complete unless one visits Subayya Gari Hotel for lunch A very wellknown vegetarian restaurant in Kakinada, the hotel opened its branch in Kukatpally in September It has been drawing customers large numbers, as is the case in Kakinada About 1,000 customers come to the restaurant on week days, and the number swells to over 2,000 on weekends to
Hyderabad: It is often said that a visit to Kakinada cannot be complete unless one visits Subayya Gari Hotel for lunch. A very well-known vegetarian restaurant in Kakinada, the hotel opened its branch in Kukatpally in September. It has been drawing customers large numbers, as is the case in Kakinada. About 1,000 customers come to the restaurant on week days, and the number swells to over 2,000 on weekends to taste its delicious food, say its organisers.
The craze for the restaurant can be attributed to authentic Andhra food fare and its style of serving. The restaurant started its new addition in Kukatpally on September 20, 2018. Since then, it has been the talk of the town. The restaurant started its operations in Kakinada in 1955 and has since been a landmark for food lovers and visitors to the coastal town.
“Hyderabadis, especially software engineers, come to eat food in our restaurant in Kakinada during festivals, and we thought we should take our authentic food to them,” said Gupta, one of the owners. “Kukatpally was chosen as the place for the restaurant in the city because there are many IT companies there, and people, especially IT employees, are ready to spend money for authentic food,” he said.
The restaurant serves typical South Indian food, especially pure vegetarian Andhra dishes. Butta Bhojanam sticks out as a special attraction here. The food is served from a bag made of palm sap leaves, which is eco-friendly. The customers can also opt for food on banana leaves. The plate costs around Rs 300, and it has 12 varieties packed in it. The cost is reasonable for its taste.
“Taste, service and quality are the secrets of our success” said Gupta. “We treat customers as our relatives, and it makes them feel homely. The customers come again and again. We also want to establish more branches in the city and make people eat our finger-licking food,” he added.
