5 Signature Andhra Dishes You Must Try in Bengaluru 

Introduction 

Bengaluru is renowned for its diversity, not just in its people, but also in its cuisine. And if there’s one regional cuisine that has carved out a fiery, flavor-packed reputation here, it’s Andhra cuisine. Known for its generous use of red chilies, bold spice blends, and rich tradition, Andhra food has become a go-to for those who love their meals full of heat and heart. 

But here’s the thing Andhra cuisine isn’t just about spice. It’s about balance, variety, and depth of flavor. From crispy fried prawns to comforting lentil crepes, every dish tells a story of heritage, ingredients, and slow-cooked mastery. 

In this article, we’re spotlighting five must-try Andhra dishes that you can easily find in Bengaluru, especially if you know where to look. Whether you’re new to Andhra food or already a fan, we’ll also tell you why Nandhini Restaurants is a favorite spot for authentic, crowd-pleasing Andhra meals in the city. 

Key Takeaways: 5 Dishes You Shouldn’t Miss 

• Royyala Vepudu (spicy prawn fry) is a top pick for seafood lovers. 
• Gutti Vankaya Kura (stuffed brinjal curry) offers a bold, nutty vegetarian option. 
• Ulava Charu (horse gram soup) is a hearty, earthy, and richly protein-rich dish. 
• Kodi Vepudu or Kodi Pakodi (Andhra chicken fry) makes for a fiery non-veg favorite. 
• Pesarattu (green gram dosa) is a healthy, protein-rich breakfast or snack. 

How We Chose These 5 Dishes 

With so many incredible Andhra dishes to choose from, narrowing the list to just five wasn’t easy. We focused on a few key things to make sure the list is both authentic and helpful for anyone looking to explore Andhra flavors in Bengaluru. 

Here’s what guided our picks: 

• Dishes that are signature to Andhra cuisine and deeply rooted in tradition. 

• Options that are widely loved by locals and visitors alike. 

• Recipes that offer a variety of flavor experiences spicy, tangy, earthy, and comforting. 

• Meals that are readily available in Bengaluru, especially at reputed Andhra restaurants like Nandhini, are known for delivering consistent, true-to-root Andhra food for decades. 

Whether you’re vegetarian, love seafood, or enjoy bold meat-based dishes, there’s something on this list for every palate. 

Dish 1: Royyala Vepudu (Spicy Prawn Fry) 

If you’re into bold seafood flavors, this dish is a must. Royyala Vepudu is a dry prawn fry that’s cooked with a fiery mix of red chili powder, garlic, curry leaves, and traditional Andhra spices. The prawns are fried until they’re slightly crisp on the outside but still juicy on the inside. 

What makes this dish stand out is its balance of heat and flavor it’s spicy, yes, but also incredibly aromatic and satisfying. It’s usually served as a side or appetizer, but can easily be paired with plain rice and a bit of ghee to make a full meal. 

Where to try it: 

At Nandhini Restaurants, Royyala Vepudu is one of the top-ordered seafood dishes. Their version is packed with flavor and cooked to perfection—neither underdone nor rubbery, which is often the case at less experienced kitchens. 

Pro tip: Ask for a squeeze of lime and some raw onions on the side; it brings out the flavor even more. 

Dish 2: Gutti Vankaya Kura (Stuffed Brinjal Curry) 

This is a classic vegetarian dish that truly captures the heart of Andhra home cooking. Gutti Vankaya Kura is made by stuffing small, tender brinjals (eggplants) with a roasted mix of peanuts, sesame seeds, coconut, red chilies, and tamarind. The brinjals are then slow-cooked in a rich, spicy gravy that’s tangy, nutty, and incredibly satisfying. 

It’s a comfort food staple that’s big on flavor without relying on meat. The stuffing soaks up the gravy beautifully, giving every bite a layered, melt-in-your-mouth experience. 

Where to try it: 

At Nandhini Restaurants, Gutti Vankaya is part of the vegetarian thali and also available à la carte. Their version is rustic, well-spiced, and true to tradition—served hot with rice and a drizzle of ghee on top. The texture and spice balance are consistently praised by locals. 

Best with: Steamed rice or chapatis, and don’t forget to enjoy it with a side of papad. 

Dish 3: Ulava Charu (Horse Gram Soup) 

Ulava Charu might be one of the most underappreciated gems of Andhra cuisine, especially outside the state. Made from horse gram (ulavalu), this thick, earthy soup has a deep, rich flavor with just the right amount of spice. It’s often simmered for hours to get the ideal texture and depth. 

Traditionally served over rice with a dollop of cream or ghee, it’s a warming, protein-rich dish that’s perfect during Bengaluru’s monsoon evenings. 

Why it stands out: 

Ulava Charu isn’t just tasty—it’s also packed with nutrients and very filling. It’s popular in Rayalaseema and Krishna-Godavari regions, but not every restaurant in Bengaluru makes it well. 

Where to try it: 

Nandhini Restaurants serves a version that’s both authentic and refined. Their Ulava Charu is slow-cooked, rich, and served with rice or on its own as a starter. It’s a favorite among those who want to explore the more soulful side of Andhra cuisine. 

Pro tip: Add a spoonful of fresh cream if you’re ordering it as soup—it rounds out the spice beautifully. 

Dish 4: Kodi Vepudu or Kodi Pakodi (Andhra Chicken Fry) 

If there’s one dish that perfectly represents Andhra’s fiery, no-compromise approach to flavor, it’s Kodi Vepudu—a dry, intensely spiced chicken fry that packs a punch. The chicken is marinated with chili powder, ginger-garlic paste, turmeric, and garam masala, then fried until crispy with curry leaves and onions. 

There are two popular versions: 

• Kodi Vepudu – A pan-fried dry curry, often served as a side or starter. 

• Kodi Pakodi – A crispier, deep-fried variation often served as bar snacks or street food. 

Both are bold, flavorful, and perfect for those who love heat with texture. 

Where to try it: 

At Nandhini Restaurants, you’ll find Kodi Vepudu, which is a customer favorite. The chicken is juicy, the masala sticks to every bite, and the crisp curry leaves add a burst of aroma. It’s also one of the top recommendations for first-time visitors. 

Pro tip: Pair it with plain parotta or Andhra-style fried rice for a filling meal. Ask for extra masala if you’re spice-inclined. 

Dish 5: Pesarattu (Green Gram Crepe) 

Light, healthy, and packed with protein, Pesarattu is Andhra’s answer to the classic dosa. Made from ground green gram (moong dal), it’s often eaten for breakfast or as a light meal, and it’s just as satisfying as heavier dishes. 

Pesarattu is typically served with ginger chutney and, in some cases, stuffed with upma (called Pesarattu-Upma). It’s crisp on the outside, soft inside, and has a slightly earthy flavor that balances well with spicy chutneys. 

Why it’s a must-try: 

Not only is it gluten-free and nutritious, but it’s also one of the most popular South Indian tiffin items that hasn’t yet gone mainstream outside Andhra. 

Where to try it: 

Nandhini Restaurants offers a well-made Pesarattu as part of their breakfast and light meals menu. It’s served hot, fresh off the tawa, and goes great with their in-house chutneys. 

Best enjoyed with: A hot cup of South Indian filter coffee or a glass of buttermilk. 

Regional Flavors & the Bengaluru Twist 

One of the things that makes Andhra cuisine so dynamic is its regional diversity. From the fiery flavors of Rayalaseema to the sour and spice-forward dishes of Coastal Andhra, each region has its own identity. When you experience Andhra food in Bengaluru, you’ll often get a taste of both, sometimes with a local twist. 

Here’s how Andhra cuisine has been adapted in the city: 

• Spice Level Adjustments: Many places offer spice customization—great news for first-timers or spice-sensitive diners. 

• Fusion Touches: Some chefs in Bengaluru add a twist with local ingredients or North Indian-style accompaniments, but still maintain the essence of Andhra cooking. 

• Balanced Thalis: Full Andhra thalis now feature both Rayalaseema-style fries and Coastal Andhra gravies, offering diners a sampler of flavors. 

• Health-Friendly Versions: You’ll also find lighter options like millet-based dishes or reduced-oil versions of classics—especially in spots like Nandhini Restaurants, where the focus is on delivering both authentic flavor and modern comfort. 

The result? A meal that hits the nostalgia note for Andhra locals while being friendly enough for Bengaluru’s diverse food-loving crowd. 

Top Andhra Restaurants in Bengaluru 

There are dozens of Andhra-style restaurants across Bengaluru, but a few stand out for their authenticity, consistency, and crowd love. Here’s a snapshot of the best places to enjoy the dishes we’ve covered: 

Restaurant	Must-Try Dish	Why It’s Great
Nandhini Restaurants	Gutti Vankaya, Kodi Vepudu, Pesarattu	Long-standing legacy, full Andhra menu, perfect balance of spice and authenticity
Nagarjuna	Andhra Meals, Royyala Vepudu	Classic go-to for Andhra meals in central Bengaluru
Bheema’s	Ulava Charu, Andhra Mutton Fry	Rustic flavors and traditional spice blends
Rayalaseema Ruchulu	Ragi Sangati, Ulava Charu	Specializes in Rayalaseema dishes and hearty curries
Meghana Foods	Andhra Biryani, Chicken Fry	Known for large portions and bold masalas

Whether you’re dining in, ordering online, or looking for a weekend food trail, these spots won’t disappoint. That said, Nandhini Restaurants remains a favorite for many locals thanks to its deep-rooted Andhra heritage, service consistency, and dishes that deliver both tradition and taste. 

Price & Pairing Suggestions 

One of the great things about Andhra food in Bengaluru is that it’s incredibly flavorful without breaking the bank. Whether you’re looking for a quick solo lunch or a full spread with friends, there’s something to suit every appetite and budget. 

Here’s a quick guide to dish pricing and how to pair them like a local: 

• Royyala Vepudu (Prawn Fry): ₹350–₹500 

Pairs best with: Steamed rice and ghee, or as a spicy starter with cold buttermilk. 

• Gutti Vankaya Kura (Stuffed Brinjal Curry): ₹180–₹220 

Best with: Andhra-style ghee rice or chapatis, along with papad and pickle. 

• Ulava Charu (Horse Gram Soup): ₹250–₹300 

Recommended with: Butter rice or served with a dollop of cream on top. 

• Kodi Vepudu (Chicken Fry): ₹250–₹400 

Pairs well with: Andhra-style parotta, lemon rice, or even as a side for biryani. 

• Pesarattu (Green Gram Dosa): ₹100–₹150 

Goes great with: Ginger chutney and a filter coffee or spiced buttermilk. 

At places like Nandhini Restaurants, you can often enjoy Andhra thalis that combine multiple dishes from this list at a great value. It’s an excellent way to explore variety without having to choose just one dish. 

Frequently Asked Questions (FAQ) 

Conclusion 

Andhra cuisine is more than just spicy—it’s soulful, diverse, and deeply satisfying. From the tangy richness of Gutti Vankaya to the fiery kick of Kodi Vepudu, each dish offers a taste of tradition and local pride. 

Bengaluru has embraced Andhra food in a big way, and whether you’re new to these flavors or a lifelong fan, there’s no better place to start your Andhra culinary journey than at Nandhini Restaurants. With their consistent quality, traditional recipes, and wide menu, it’s the go-to spot for an authentic Andhra food experience in the city. 

So the next time your taste buds are craving bold, unforgettable flavors, you’ll know exactly where to go—and what to order.