Nandhini Deluxe has been named Best Andhra Casual Dining at the Times Food & Nightlife Awards, Bengaluru 2026. The award – from The Times of India Group – is one of India’s longest-running and most recognised food honours, covering 14 cities and drawing 1.8 million public votes nationally each year.
About the Times Food & Nightlife Awards
The Times Food & Nightlife Awards have been running for over two decades. Organised by The Times of India Group, they cover restaurants, bars, pubs, and nightlife venues across 14 Indian cities. Winners are selected through a structured process that combines public voting with evaluation by regional juries – it’s not a pay-to-win listing or a social media popularity contest.
Past winners from Bengaluru include names like Jamavar at The Leela Palace and Caperberry. Nandhini is now in that company – as the city’s best in the Andhra casual dining category.
Best Andhra Casual Dining – What the Category Recognises
The category is specific: Andhra casual dining. Not fine dining. Not multi-cuisine. Not “best biryani.” It’s a recognition that Nandhini does one thing – serve authentic Andhra food in a casual, everyday setting – and does it better than anyone else in Bengaluru.
That’s been the model since 1989. One cuisine. No shortcuts. Guntur chillies sourced directly from Andhra Pradesh. Banana-leaf meals served the way they’re served in Vijayawada, not adapted for a milder palate. 250-plus dishes on the menu. 15-plus outlets. 10,000 customers a day. Every outlet company-owned.
The Times of India doesn’t hand this out because you’ve been around a long time. They hand it out because the food, the consistency, and the experience hold up against every other Andhra restaurant in the city – and come out on top.
37 Years of the Same Kitchen
The Mutton Biryani at Nandhini uses the same recipe we started with in 1989. The Gongura Pachadi, the Sholay Kebab, the Chicken 65, the veg meals on banana leaf – same sourcing, same methods, same discipline. From Minerva Circle to St. Marks Road to Kadugodi.
Awards come and go. The recipe stays.
The Kitchen Opens Tomorrow at the Same Time
We’ll put this one on the wall. And tomorrow, the kitchen fires up at the same hour it always does, the banana leaves get stacked, and the biryani goes into the pot the same way it has for 37 years.
If you haven’t eaten with us yet – now you know what the Times of India thinks. Come see for yourself. The menu hasn’t changed. The table’s ready.
