Every restaurants owner want to increase the chain of restaurant. They want to grown up their business in all over world. But in race of business they did not think about the appetizers satisfaction. Only some restaurant they are preparing food according to appetizers, and That restaurants automatically grown up their business.
The recently opened restaurant in Chennai, Sankranti offers Andhra delicacies on a platter! With already established outlets in Oman and Singapore, the chain has opened its first outlet in India, in good all Chennai!
The neat and clean environment, attentive service and a quick turnaround of diners vouches for efficiency. The ceiling is innovatively decorated with glass bangles and colour full saree borders, imparting a festive appearance to the restaurant.
What strikes you first about this restaurant is the magic of wafting aromas. The best part about the meal here is the variety of freshly made (perhaps home made) pickles, chutneys, papads and podis (powders) which grace the tables, and you can tuck into them all you want, for they are free! Wonders of Andhra food!
The non-vegetarian dishes on the menu are definitely a cut above than their vegetarian counterparts. If you’re new to Andhra cuisine, your best bet would be to order a non-vegetarian thali so you can get to taste a little of everything!
Thalis are available at lunch and dinner. Check out the signature dishes at Sankranti restaurant: gongura mutton, nattukodi biryani (chicken), lady fish, kodi iguru, Andhra fish curry (pulusu), royalla vepudu (prawns with aromatic greens), cheppa vepudu, chicken kurma, crab masala, prawn fry and egg curry.
Andhra cuisine has a huge variety of vegetarian recipes. Vegetarians can feast on potato ‘roast’ (which actually means well-fried!) with curry leaves, red chillies and mustard seeds.
The sambar and rasam are served piping hot and full of flavour. Other must-try includes the fried balls punu-gulu with ginger chutney, pulihora (tamarind rice), pappu (daal), coriander rice and ghee rice.
Dessert choices include the Andhra specialties junnu and payasam (kheer) which can easily be by-passed if you’d like the piquant taste of the food to linger longer than the meal.
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