Adding spice to the city
Tarang: more Andhra food for the ever-hungry Banglorean.
THE AVERAGE Bangalorean laps up Andhra food like he's been deprived of it for ages. And the arrival of Tarang, the latest in the line of spicy seducers, is just the excuse he has been waiting for to indulge all over again. This is one of the reasons why the managing director K. Kodanda Rami Reddy had no qualms about starting his restaurant on Residency Road, where aromas of at least three such eateries already waft through lunchtime air. He has proven that as long as there is space in the Bangalorean's belly there is space for yet another Andhra restaurant.
Hailing from Nellore, Mr. Reddy offers a novel variety of coastal Andhra food besides the regular variants of the celebrated savouries with help from wife Srilatha Reddy.
The restraint is divided into three sections. The first floor is dedicated to the family eating out. Called Krishna Tarang, it is a 6,500 sq. ft. area that can seat 270 in an air-conditioned ambience with tasteful paintings. If you are looking to unwind a little, Kaveri Tarang on the second floor, also air-conditioned, offers you spirits too. Kalayani Tarang, on the third floor, has a full-fledged bar with more open settings and a large DVD projector where the sporting kind can raise a toast or two to their favourite players. A compact party hall called Apoorva Tarang, with a capacity of 20, is good for small get-togethers.
As a businessman constantly on tours and eating out regularly, Mr. Reddy struck upon the idea of starting hotel himself. With wife Srilatha's dishes turning out to be a hit with friends and relatives, he was convinced he could together make his dream come true.
Ms. Srilatha spends nearly six to eight hours a day in the restaurant, ensuring the chefs brought from Andhra cook the dishes perfectly with all the traditional flavour. The kitchen has equipment such as double filtration system to ensure safe drinking water. Her Nellore chapala pulusu, a fiery red fish curry that has the tang of tamarind and tomato, is a popular delicacy back in Andhra and goes well with plain rice. Tarang is probably the only Andhra restaurant in town that has succeeded in keeping this item on the menu. The Guntur chicken and Kakinada chicken are semi-dry dishes and taste as exotic as they sound.
The ethnic Andhra Tarang is different each day, and at Rs. 90, it includes three boneless delights chosen from the chicken sixer dry, chicken godavari, which is as green as the famed Godavari rice belt, coconut chicken dry, chicken lollipop, and chicken 88.
The nati koli gravy is reserved for Sundays and biriyanis (vegetable, egg, mutton, and chicken) can be savoured all through the week. North Indian and tandoor specialities also share space on the spicy Andhra menu with vegetarian items such as vegetable Hyderabadi, vegetable Kolhapuri and non-vegetarian items such as chicken Mughalai.
Mr. Reddy recalls how a group of American visitors dared to sample the explosive cuisine and haunted the restaurant for an entire week. A satisfying non-vegetarian meal here for two is priced at Rs. 300. You could also, of course, feast on the typical Andhra meal. North Indian meal for two costs Rs. 350.
Mr. Reddy procures prawns and fish fresh from Nellore. The sona masuri rice is sourced from Bellary, while the biriyani is made of the best basmati.
Tarang, opposite Galaxy Theatre, Residency Road, can be contacted on 5592666/5593666.
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