Andhra and Hyderabad style Biryani at Nandana Palace | photo credit: special arrangement
When we walk into the newly-opened branch of Nandana Palace in Velachery, we don’t expect much crowd on a weekday evening. But surprisingly, a good number of tables are full. “We had launched our first branch in Egattur on OMR in January 2021. Our focus was on take-away. ,” says restaurant manager, VM Chalapathi, who has been with Nandana Palace since its launch in 1997 in Bengaluru.
Seafood Platter | photo credit: special arrangement
The brand was first launched by R Ravichandran in Bengaluru, and has 20 branches there. Andhra Plate Both vegetarian and non-vegetarian food is popular and it is the lunch break that attracts a lot of people. Pappu (Mashed Toor lentil cooked with spinach) and Gongura Pachadi Has the biggest fan following. Gongura The (sorghum leaves) pachadis are made on a weekly basis and are stone ground. “generally, Gongura Made with an abundance of sesame oil, tamarind and red chillies, but we use green chillies and less oil,” says the manager.
We start with Mutton Bone Soup, which is comforting. Spoiled for choice with the starters, we finally go for the sholay kebabs. Boneless chicken cubes are marinated in a mixture of spices, deep fried and then doused with a sauce made of yogurt and tomatoes. This is his signature dish developed in his kitchen and he has 14 others developed by the founder. Being coaxed by the waiter, we also order Guntur Chicken Roast and Prawn Ghee Roast. While the chicken is tangy with black pepper, fennel seeds and ginger, the ghee roast is a winner. The fish tawa fry is done to perfection.
Carrot Manchurian | Photo credit: Johan Satyadas
vegetarian food | Photo credit: Johan Satyadas
The restaurant offers an impressive number of vegetarian options. Fry curry leaves and fry baby corn coriander in this mushroom, burst with flavours. Chef Sheikh Imam makes a special paste with curry leaves for the dish. Mushrooms are fried in oil and tossed with this paste, red chili flakes, minced garlic and crushed peanuts. Finally he sprinkles fried curry leaves on it. The team surprised us with another vegetarian starter, the Carrot Pepper Fry, which is one of the most ordered dishes on their menu.
Shweta Ravichander, chairperson and managing director of the Nandana Group, which is in charge of operations in Chennai, says that the popularity of Nandana Palace in Bengaluru made it easy for them to open their first branch in the IT hub of Chennai. “My father is a passionate cook and has developed all the signature dishes (patented by the group) himself, after years of trial and error. Whenever he travelled, he used to explore the local cuisine and was inspired by it to develop a new dish. The bamboo chicken was inspired by the tribal community in Maredumili forest in East Godavari district in Andhra,” says Shweta.
bamboo chicken | photo credit: special arrangement
For dinner, there are idlis, dosas, chapatis, naans and idiyappams, which can be paired with any curry on the menu.
Chicken Biryani | Photo credit: Johan Satyadas
When at Nandana Palace, how can one not taste their Biryani? The best Boneless Chicken Biryani, Mutton Keema Biryani (Hyderabad Style) and Nellore Style Mutton and Chicken Biryani are on offer. We try both types of mutton, Nellore Mutton Biryani wins.
Their mocktails must be mentioned. Guntur Pink (Guava juice mixed with strawberry puree) is a hit with kids as well messy Ice Cream (A concoction of different flavors of ice cream with mixed fruits.) Elenir Payasam is also worth a try.
Nandana Palace is at 30A, Velachery Bypass Road. Open from 11 am to 11 pm. 1000 for a meal for two. For details call 8925537975
Chicken Sholay Kebab | Photo credit: Johan Satyadas